My family loved this, although I had to put a tiny bit of honey on it for some added sweetness. Texture was phenomenal! Definitely reliable and very easy to make :)

This is so easy, and great on cinnamon rolls.

This is the first "doctored" cake recipe I've tried. It tasted great, very moist. If you use it to make a layer cake, beware; don't let it overbake, and be very careful when cutting the layers, the chocolate chips are like little rocks that must be dealt with delicately so as not to tear the cake layer. I layered mine with strawberry preserves and iced it with Rich Chocolate Frosting.

I had some problems with this cake, but I'm almost positive it was my own fault. My cakes sunk while they were in the oven, woops! I leveled them out and froze them, then I tried to torte them (I lost a layer because I din 't let the cake thaw long enough!). The edges were very hard and crispy, which also made it hard to torte. 3 layers survived and I made a double batch of the icing to frost and fill the entire cake. I let it chill, then took it to my Wilton class and decorated it with icing from a piping bag (little carrots). I took it to a family gathering for Thanksgiving and it was very well received. Perhaps if I had not felt so rushed and paid better attention, it wouldn't have given me so much trouble. Oh, and I give it 4 stars because I didn't care for the nuts in the cake, and I left them out of the icing.

This rating is for the Maple Buttercream only, which is great! The only thing that would make it better would be a dash of salt. I used it to ice Pumpkin Cake III, which I filled with Brown Sugar Cream Cheese Frosting. Yum!

This tasted great and was super easy. I doubled the recipe to fill a 9" four layer Pumpkin Cake III, which I then iced with the Maple Buttercream from the Duchess Spice Cake. It was perfect!

This was so easy. They smelled and tasted great. I served mine on top of plain angel food cake.

Pretty good soup, I liked the blended airy texture. Not quite as good as the other African peanut soup recipe on this site though, in my opinion. Still good though. I garnished mine with freeze dried cilantro and served it with whole wheat bread.

For once I actually changed the recipe. I used 1/2 cup white sugar, 1/4 cup brown sugar, 1 tsp cinnamon, and only 2 Granny Smith apples. I started the oven temp at 350, then reduced to 325 and transferred it to a cookie sheet in hopes that it wouldn't burn and it didn't. I baked this for approximately 30 minutes, until the edges started to brown and a toothpick came out clean. The texture of this dessert is very similar to bread pudding, as another reviewer had pointed out. Not all together disappointing, but I was left wanting I suppose. I could see this being very bland if I had not added the brown sugar and cinnamon. Do not expect a cake-like texture with this! It is almost custardy. My boyfriend says it's yummy. :)

This was really good, but if you use normal brown rice like I did, you'll have to simmer the rice for 45 minutes in the soup, I added it 15 minutes into the uncovered simmering, then simmered for 30 minutes covered. The flavor of this soup is fantastic! I used regular chunky Jiff peanut butter. I garnished with reduced fat sour cream, roasted peanuts, and freeze dried cilantro. The taste with the sour cream was almost cheesy, very good. The combination of flavors was delightful, not strange like one may expect. The whole family enjoyed this one, I will keep it in my recipe box!

Ok, I noticed something strange here. The recipe supposedly yields 3 dozen cookies, but it says to "drop" them by teaspoons! First of all, the dough was stiff enough to be able to roll into little balls after scooping them with a teaspoon, making the finished cookies look like cute little coins. Secondly, teaspoon-sized cookies in this recipe makes way more than 3 dozen. Perhaps the writer of this recipe meant to say drop by tablespoonfuls? Regardless, these are delicious! I like my cookies chewy and on the softer side, so I only baked these little cinnamon coins for 7 minutes and they were just right. I still have over half a batch of dough left, so I may make some larger ones, but I actually like them bite sized. I cooled them on the sheet pan until they were hard enough to move to a plate. Yum!

Delicious! This was waaay easier than I thought it would be. I didn't cook it on the bottom of the skillet because it was rusty, so I just cooked them inside it like normal and it worked fine. I didn't have to "spread" the roti on the pan either, just tossed it on like a tortilla. I flipped mine 3 times to get them all nice and puffy. I loved the flavor and the texture. I served them with Basmati Rice and Aloo Phujia.

I added the cumin seeds along with the rice and let them cook with it. This turned out really well. The plainness of this rice lends itself well to a spicy entree such as Aloo Phujia. With something less spicy and demanding, I would suggest adding some ground cumin as well.

Hoo-wee! My lips are on fire! It's good though :) Next time I'll cut down on the cayenne. Phew, sure clears up the sinuses! Served this with Roomali Roti and Basmati Rice.

This was yummy. I made it to use up some ingredients I had gotten for other recipes. I think it could use 2 full teaspoons of the garam masala. Also, my potatoes got overcooked and mushy, so the cook time may need to be decreased a little. This is good with rice mixed in with it. I served this with white rice on the side, as well as cucumber slices drizzled with Cilantro-Mint Raita.

This spiced up the Aloo Matar I made quite nice :)

Of course these are good, they're the original. I made these for my mom because she was feeling a little downtrodden, picked her right up :)

Yum! I've now tried 3 aloo gobi recipes from this site, and this has been the best one yet. Perfect spiciness for me! I didn't use the asofoetida because I'm nowhere near a place that sells it, but it was wonderful without. Unlike the other aloo gobis, this one didn't scorch my pan, and it didn't burn my mouth :) I loved the addition of the roma tomatoes, they make a kind of coating on the potatoes and cauliflower. I only used 1/2 a head of cauliflower because it was all I had, and I thought that ratio to be good. Brava! Note* Make sure you cube the potato small, or the pieces won't cook all the way through.

I think if you used more mint and less cilantro, this would be way better. As is, it's just kind of... weird. However, it does serve its purpose of cooling the palate.

I don't know why, but I had a really hard time with this recipe. The potatoes and spices scorched my pan badly. I added the oil so I don't know what went wrong. I used a nonstick pot. I'm perplexed. I was determined to make it work, so I added a little water and a tad more oil just to keep it from burning. Needless to say, it didn't come out crunchy :( I only cooked mine for the time given, and I liked the crunchier contrast of the cauliflower. I left out the peppers which was a mistake in my opinion, I should have used at least 1/2 of one since I was only cooking for four people. However, in the end of this culinary fiasco, this tasted good. Therefor, I give it four stars. I may try it again tomorrow and see if I can figure it out.