Delicious! I omitted the sugar because it was sweet enough. For one batch I used Menage a Trois, and the second batch I used Blackstone Merlot. Both were delicious, and the fruits are great to nibble on too. :)

These were a little on the not-so-sweet side, however, frosting fixes the problem. I only used 1/4 cup of cocoa powder because red velvet isn't supposed to have that much anyway. Overall, I had very great responses. Thanks!

I followed the recipe exactly, and it never became stiff! It was just a cream cheese puddle. I tried saving it with powder sugar, but it never became stiff. A waste of money and time. Never again.

I followed the recipe word for word. I baked it for 20 minutes, and it came out beautifully. I love the crunch of the streusel topping, and the inside of the muffin is moist and delicious! Will definitely make again and again!

This is a pretty good chocolate chip cookie recipe. I omitted the nuts due to my picky eaters. Next time I will reduce the amount of sugar (this is a really sweet cookie), and only blend half of the rolled oats for a crunchy texture.

Absolutely delicious! I made them into cupcakes, and filled the cupcakes by using a small cookie cutter to cut a hole, then filled it with the cherries and powdered sugar mixture. I didn't use the heavy cream mixture. Instead I topped the cupcakes with regular buttercream frosting, maraschino cherries, and dark chocolate shavings. Will definitely make again!

These are so good! It's so easy to make, it's unbelievable! I used a whole package of mushrooms (roughly 28), and I still had some stuffing left over. I used the left over stuffing in a couple of bell peppers. I added canned crab to some of the mushrooms and peppers, and that was also fantastic!

I followed this recipe to the T. I rolled the dough two different ways: I made one inch balls and left them like that, and the other I made one inch balls but flattened them. I baked both types for 10 minutes. The first one came out a nice soft cookie, and the flattened one came out crunchier. I prefer the crunchier one, but the other is very good too. They don't taste exactly like the Neiman Marcus cookies, which was expected, but they were a little too sweet for me. I'll probably cut down the brown sugar to 3/4 cup instead of a full cup.

Oh My God. Seriously, this is awesome. I've never made coleslaw before, and this is amazing. I added the sugar to taste, and used slightly less than a half cup. This is the best. Thank you!

Don't skip out on the liquor! I used Kahlua and it came out fabulously! I poured some Kahlua mocha glaze over the cake (Kahlua, some espresso, cocoa powder, and powdered sugar). Will make again.

Different from the other pineapple upside down cakes I've had before, but I can't point out what it is. Mine didn't turn out very pretty, but it was delicious. The brown sugar syrup surfaced to the top while baking, but didn't overflow. It glazed over the cake, giving it a nice caramel flavor. The texture was a little funny, but I'll make this again and update this review.

This is a wonderful simple recipe. I used vanilla bean paste instead of extract which gave it a nice appearance and taste, but I doubled the amount because I love vanilla. One batch makes about 3/4 cup. I intend on using this as a filling for a vanilla cake, so I added another tablespoon of cornstarch to thicken the pudding a little more. For those who are getting lumps in their pudding, the reason for this is you're not stirring enough or not as often as you should. Stir once or twice every 10 - 20 seconds to make sure you won't get any lumps. If you do end up with lumps, after chilling the pudding, strain it. If your lumps are cooked egg yolk, you didn't properly mix in the yolk.

A great recipe for dark chocolate lovers because it isn't that sweet, but has the chocolate flavor. I topped my cake with a semi-sweet chocolate Kahlua ganache.

This is so easy to make! There is no need for a double boiler when you can use a Pyrex measuring cup, and just use the microwave. The glaze pours on so easily, and the results are much better than just using microwaved chocolate chips (the lazy way).

Great recipe for sugar cookie cut outs! It hardens very nicely without there being the gooey middle.

I live in Hawaii where it is humid so I had to add another cup of flour because the dough was too sticky to handle. I also "floured" the parchment paper with powdered sugar, which worked wonderfully. I like my cookies thick, so I rolled them to about 1/2", and they baked in about 8 minutes. I iced them with royal icing. Next time I will probably add more vanilla extract and salt for flavor.

What a great recipe! I like that it's easy to modify, by using different chocolates or adding coconut flakes to it. I added coconut flakes to the oat mixture. It is so good, and dangerously addicting! There's quite a bit of butter, so either add more oats, or use less butter. Personally, I love the crunchy oats, so I'll probably use a cup more next time.

This cake is moist, but way too sweet! It didn't even need the filling and frosting. There is quite a bit of eggnog flavor. I only ate it to taste the cake, and that was it. I would recommend this to those who enjoy very, very sweet cakes.

Delicious! I used 3/4 cup butter which was plenty enough. I also added a 1/3 cup more of chocolate chips and coconut each. They bake in 8 minutes, and they don't flatten out. These are a keeper!

I made a 12-serving version of this instead of 32 to frost about 30-40 cupcakes. This is absolutely delicious! I cut out 1/3 cup of the powdered sugar, and used 1/4 cup of heavy cream, and 1/4 cup of Kahlua for a thicker consistency, and richer, adult taste. I frosted "Too much chocolate cake" found on this website. Truly a winner!