I got rave reviews for these cookies! I used dried cranberries instead of fresh because that's all I had on hand, and I added a teaspoon of orange extract to the batter and a teaspoon of orange extract to the icing to kick up the orange flavor. These were soft and chewy and amazing. They'd be delicious without the icing too!

This was PHENOMENAL! The only change I made was to substitute 1 cup of skim milk and a tablespoon of vinegar for the buttermilk because I didn't have any on hand. This cake was moist, and tasted like it was right out of the box, only without the chemicals and mystery ingredients. It wasn't dry and crumbly like a lot of homemade cakes. I baked 2 nine inch layers, put vanilla buttercream in the middle and on top, and then topped with a chocolate ganache. It was a huge hit! I will definitely be making this again!

I just made this for my boyfriend for Valentine's day, and it turned out excellent! I used 2 packages of reduced fat cream cheese and 1 package of fat free cream cheese, along with fat free half and half, and it still tasted absolutely divine. I used all the raspberry sauce because we like raspberries. For the crust I crushed up some oreos. I had to bake it about 20 minutes longer than the recipe stated, but that just might be my oven. Overall very good, and I would definitely make it again!

This was a great recipe starter! Like always, I tweaked it to suit my tastes. I used 3 large bananas, 1/2 cup of white sugar and 1/2 cup of brown sugar, whole wheat flour, and 1/4 cup of applesauce and 1/4 cup of oil in place of the butter. I also added some chopped pecans, and cinnamon, nutmeg, and pumpkin pie spice. It turned out incredibly moist and absolutely delicious! My boyfriend already has half of the loaf gone in an hour! I will definitely be making this again!

I just made this for a potluck lunch at work, and they were fabulous. I made a few changes for my own personal tastes: I substituted 1/2 cup of applesauce for half of the oil; I added a generous dose of pumpkin pie spice and cinnamon; and I only used 3 eggs. I also cooked them in two 9x13 pans to get a thinner, more "barlike" finished product. Worked perfectly! The bars were thin, moist, and more dense than cake--exactly what I wanted! I didn't measure for the frosting, just threw in 5 T. of butter, 8 oz. of reduced fat cream cheese, confectioner's sugar to taste, and enough milk to make it spreadable. I also added about a tablespoon of vanilla and a dash of cinnamon for flavor. So delicious! I'd recommend keeping them in the fridge because of the cream cheese in the frosting. Definitely worth making, and easy to tweak to fit your health needs or personal tastes!

I hate the be the one to go against the grain here, but I really wasn't impressed with these. I expected more of a pie product, and it really was just apple crisp, without the crisp and with a crust. The crust was really thick, which definitely took away from the apple flavor, and my dinner guests just scraped the apple part of the crust and ate that. I'll stick to either apple crisp or apple pie, but the combo didn't work out so well this time...

These were excellent! I changed the recipe to only make 24, and cooked in a 9 by 13 glass pan. I sprayed it with cooking spray, and they came out no problem! I also used half white sugar and half brown sugar, and I also used twice the pecans called for because we loooove pecans. The crust was pretty thick; next time I make them, I'll probably half it for less of a doughy taste and more of the delicious topping. I think I cooked them about 5 minutes too long because they weren't quite as gooey as I'd hoped for, but hey, my mistake! They DEFINITELY get better the longer they're around. We finished up the pan on the third day, and that's when they were at their best. This recipe is definitely a keeper!