This was a good recipes that uses all whole wheat flour. I did make a few adjustments: I only used 1/2 a cup of brown sugar and no white sugar. I only used 1/8 cup of oil. I increased the pumpkin to a full cup, and, finally, I added 2 tsp of vanilla to the wet ingredients. I also left out the nuts, but I think I will put them in next time. With my adjustments, these were only 2 points each on weight watchers!!!

This worked out well for me. I think next time I will bake these on a wire cookie cooler like someone suggested since the bottoms become soggy.

These LOOKED great! However, I found them to taste like they came out of a factory.

This is a really good salad that takes well to scaling/substitutions/additions. I scaled down the dressing to 2 Tbs olive oil, 2 Tbs rice vinegar, 1 Tbs sugar, and 1 Tbs soy sauce. And I used 3 heads of baby bok choy. I also added half of a long cucumber cut into disks and substituted regular onion, minced, instead of the green onion. AND I added a little left over pasta. It turned into a great summertime lunch :)

This is the perfect pie crust! I used this pie crust for a dessert pie as well as a chicken pot pie, both came out flaky and full of flavor. Buttery, flaky, wonderful! Always keep all your ingredients cold! Chill your flour in the freezer overnight. Use ICED water, not just really-cold tap water. Work your ingredients together as fast as possible. I usually get all the ingredients together with a quick mix in the cuisinart, and then I finish it off with a pastry cutter right in the cuisinart bowl to break up any big pieces of butter. It will look like a heap of white reindeer poop. Plop the poop pellets in some plastic wrap, form it into a ball, and refrigerate for at least 4 hours.

Easy to make and delicious. I would serve this with a scoop of ice cream for dessert or even serve it with coffee for breakfast. The two cups of cranberries worried me that the end result would be too sour, but it is a great, sweet dessert with tang. The texture is like a cake. I did not have almond extract on hand, so I used vanilla extract and it tasted wonderful.

This was a little too thick and gooey to really enjoy. It was too sweet and overpowering.

This is a drink that suits every taste.

This recipe came out perfectly. I had to cook it for 40 minutes instead of the suggested 30 before the brownie was springy.