These were really good and not too sweet, which I really like! I added either blackberries or raspberries to the top of a couple muffins and they look fabulous! A few of mine were not cooked all the way, even though I left them in for 15 minutes... however, I ate them anyway! I calculated and they are 4 weight watchers points each!! A perfect breakfast!

These are very good! I used buttermilk instead of regular milk and brown sugar in the topping opposed to white sugar. The topping made 5 times what you need. At least reduce the topping ingredients by half. Thanks for a really good recipe!

These are really good! Follow the advice of other reviewers and add the ingredients in the correct order! (dry, butter, wet, add-ins). I put a streusel topping on half (streusel from "banana streusel muffins" from this site!). If you decide to use that streusel, do not add the cinnamon. I liked it, but others might not! It made more than 24 large (not jumbo) muffins for me! I will make again and add the coconut which I was out of this time!

This was really good, I even forgot to toast my pine nuts which I'm sure would have made it much better! I only suggest adding a bit of fresh nutmeg, it gives it a little something extra!

I hate to give this 4 stars, but something went wrong with my batch. Maybe I didn't mix them long enough, i mixed until "just blended" like it said. One of the cupcakes (I guess) was not mixed enough and ended up almost exploding all over the pan, and turned a weird color and had a weird taste. However, I am sure It was my mistake!! I did manage to salvage that cupcake and made it my "tester" once i cut away the weird dark colored parts. I would definitely make this again and try to figure out what I did wrong! They are really good with cream cheese frosting II from this site (the one with more reviews b/c I noticed there were two)!

I love cream cheese and needed something to put on red velvet cupcakes! I used both blocks of cream cheese and the result was AMAZING!! I am eating it out of the bowl right now!

These were very easy and really good! I couldn't stop eating the dough! I had to add more powdered sugar and a lot more peppermint oil!! My bottle said to add 1/4 teaspoon for every cup of ingredients. I used 4 oz. cream cheese and 4 cups powdered sugar (plus some added later), and used a teaspoon or more of oil! even though this sounds like a lot, they still barely had a peppermint taste! They still taste great though! I used the rope and cute method which worked well! Thanks for the suggestion! I highly recommend this recipe! The different oil/color combinations are endless!

I do a variation of this recipe! The exact recipe is good, but I do not add Tomatoes or jalapeno, and I do add corn and green peppers!

This recipe is amazing! It tastes very "powder sugary" until it dries, then it is perfection! I did have to add more milk! I would suggest making a couple batches if you have more than a dozen cookies. My cookie recipe makes 24, and I doubled the icing and still ran out! (Of course, mine could have been too thick, I wasn't sure how "thin" it was supposed to be.)

A friend just told me about this recipe! They are so good! I highly recommend this, they are so easy!

I make this with a few variations. I use bourbon instead of the whiskey and rum, and I use powdered sugar so its not grainy!! The nutmeg is what makes it delicious!

This recipe made the perfect crust for cheesecake bars! They came of the pan easy even though it wasn't a spring-form pan. I did spray it thoroughly before adding the crust!

These were pretty good, They dried out by the 2nd day and became very hard.

I just made this to on a trial run basis to see if it was good enough for thanksgiving. It was! I got dried berried instead of cherries and they worked well!! I did cut mine too early, and would recommend to wait a while before cutting. Despite that, it was amazing!

I'm not sure why, but these did not work for me. I might try them again, because this is the recipe I got from a friend who makes really good cookies.

These were delicious!! A really good way to use up ripe bananas!

I really like this recipe!! I made my own pumpkin puree and then used it in this. I did double the topping but recommend doubling pecans (instead of walnuts)! I used the granulated brown sugar and would not recommend it in the topping, but it worked fine in the crust. It was delicious, thanks so much for the recipe!!

This worked really well for me! It wasn't too wet or too dry! I used a stand mixer and just let it all go until it was dough-like. I found that when it wasn't dyed, it rolled out better and was less greasy even with adding sugar to the dyed ones. It was my first time using fondant and I thought it was really fun! Thanks for the recipe!

This was the best healthy whole wheat thing I have ever made! I did use about 6 smaller very ripe bananas and it equaled about a cup and a half! It was very moist and delicious! The only other thing I added was a bit of cinnamon!

At first I thought the baklava was going to be soggy, but after it sat 24 hours it was perfect! I might cook mine a bit longer next time to make sue the middle layers are cooked all the way! Thanks for a great recipe!