The first thing I noticed about this recipe was that, as the caption says, there were too many things going on with it! For one thing, I believe the reason why many reviewers complain about the chips and cherries sinking to the bottom is that there is too much liquid in this recipe. I made the following changes, and it turned out moist, fudgey, rich, and delicious...with cherries (halved maraschinos) and chips suspended evenly throughout, and without sticking to the pan at all. Omitted coffee completely (not sure why it's even in the recipe), increased milk just slightly to 1.25 cups, used 1/2 cup unsweetened applesauce instead of oil, and used 1 cup (instead of 2...that's a TON!) of the mini chocolate chips. Used a bundt pan and baked for 55 minutes. Turned out wonderfully, & made the birthday girl very happy! Made a chocolate ganache as a topping.

Ridiculously, amazingly good. Used a bundt pan and it came out perfectly. Frosted with vanilla cream cheese frosting and topped with toasted coconut. Will use this as a base recipe for future cakes also (sub vanilla extract and omit the coconut in the batter...easy!). Not low fat, but who cares when it's this good?! :)

Delicious! Cake disappeared quickly at our potluck brunch. Used 9 inch springform pan. Read many reviews and also doubled the recipe (can't imagine following as is...cake would be tiny!). Though, I would recommend spreading only half the batter on the bottom, as using 2/3 didn't leave me enough to cover the top. Ended up swirling it with the raspberries a bit (but did look pretty, and tasted great). Batter was very thick, and might add more moisture next time. Cake was yummy...will definitely use again!

Delicious muffins! Made with fresh blackberries picked in my yard. Recipe yielded 15 muffins for me. Omitted nuts, used 1/2 cup organic applesauce in place of oil, as other reviewers suggested. You don't need *nearly* as much topping as listed...I suggest 2T each of oats & brown sugar. Just a light sprinkle will do. Thanks! Will definitely make again.

This is a wonderful recipe, albeit labor-intensive! I would agree with a previous reviewer that perhaps some folks didn't follow the recipe to the letter. The dough does need a lot of refrigeration. I did the minimum 2 hours, but while making the cookies (with a LOT of flour to prevent sticking), I only pulled a handful of dough out of the bowl at a time. While rolling/forming cookies, I left the remainder of the dough in the fridge. I would disagree with the prep time, as it does require time to roll out dough, form cookies, etc, but it is WELL worth it! I baked them for 11 minutes and they were just perfect, especially with the frosting. I got rave reviews, even from friends who don't normally like sweets! One last point: this recipe makes a lot of dough. I estimated I could've gotten 8 dozen cookies from it. I used about half, made 4 dozen heart cookies, and froze the rest. It's a great recipe that I will use again and again. Thanks so much!

This is a fabulous base recipe for a chicken pot pie. Like most reviewers, I did some "tweaking" of the amounts of veggies and spices to suit my taste. I have made this many times now and even passed on the recipe, and it gets great reviews each time! For the record, I use 2 cups of meat (also great with leftover turkey), 1 cup each of carrots, peas, celery, and (added) potatoes. I use green onion and reduce the amount to 1/4 cup. For seasoning, I use 1/2 teaspoon each of salt, pepper, garlic powder, paprika, thyme, and rosemary (fresh is best, finely cut). Delicious!! Thanks a million!

I love this crust recipe. It's simple and holds up well. I use it for all my cheesecakes, and for various cheesecake flavors, it is easy to substitute other cookies/crackers for different crusts (chocolate grahams, gingersnaps, etc). If you keep the crumbs roughly at 1.5 cups, the recipe works well with these substitutions. I also use this recipe for "pre-baked" crusts, for Lemon Meringue or cream pies (which I think taste much better with graham crusts!). Thanks for this recipe!

I followed this recipe exactly as written, and it turned out great! The only possible difference I could see was that I put my carrots in the Cuisinart, so they were rather finely chopped, and not "grated." This recipe as written did NOT make 12 cupcakes, however, unless perhaps they were supposed to be jumbo-sized?! I could have gotten at least 24 cupcakes, but didn't have enough frosting (I used my own vanilla frosting recipe)...so I made 12 cupcakes, and put the remainder of the batter into a loaf pan. It baked longer (about 30-35 min), but was delicious! I will definitely use this recipe again. Thank you!

This is a great base recipe for a turkey curry sauce! I switched out the onions and apples for peas, carrots & garlic, but otherwise followed to the letter. Easy recipe too. My only complaint is that it was way too salty. I'm not sure if this was because of the two bouillon cubes, plus added salt? I did add more curry powder and milk to try to offset this. Even with approx 1 cup more milk, it was still nice and thick. Served it with couscous. Yum! Thanks!

This was delicious and a big hit. Followed recipe exactly and the shortcake was just right! Might try using this recipe with a cupcake pan for mini-shortcakes in the future. Thank you!

This was a very popular item at our St. Patrick's Day party...absolutely yummy! The irish cream flavor was very light and not too overpowering. Thank you for sharing this recipe! I'm sure it would be delicious with other types of liqeuers or alcohol as well.

This was amazing...I used all the tips I've found online for cheesecakes, and ended up with a perfect one! I baked it for 65 minutes, and then turned the oven off and left it in the oven for about 6 hours (until oven was completely cool). Refrigerated it for over 24 hrs. Not a crack in it, and my coworkers thought it had come from a bakery! Thank you for sharing! I will continue to use this recipe.