I can best compare these to a subtly coffee-flavored shortbread. I waited for the cookies to cool and piped the icing on top to make it a little neater and be sure teh chocolate flavor stayed on the cookie. Delicious and different! And a nice looking cookie for a tray.

Really great cookie! A nice addition to my Christmas tray this year, and something that would be nice anytime with tea. A little time consuming compared to a drop cookie, but not bad, and worth it for something not sooooo sugary sweet.

Very good, light scones. I substituted half o fthe white flour for wheat, and used 3/4 c. heavy cream, plus a little whole milk since it was too dry with the cream, and sprinkled some sugar on top before baking. I prefer fresh cranberries in bread and dried in scones for the sweetness, so I will likely go back to my old recipe, but this one's in the file.

This was so fluffy that the bottom burned before the rest cooked, and I ended up having to put in in the over to finish. If I try whipping the eggs in a frittata again, I'll just put it in the oven from the start.

I cut the sugar in half, doubled the apples, and inadvertantly omitted the sugar/cinnimon mixture sprinkled on top in my initial batch. With these changes, the cake came out moist and flavorful, and it dsappeared quickly at the event at which they were served. I'm making another batch tonight!

Perfect for cold weather with a hot drink. I dipped some in white chocolate, and these were very good dipped in tea with a bit of Baileys in it.

This is a nice, basic cookie recipe. I added a bit more flour and baking powder, rolled and flattened the cookies prior to baking, and added a few minutes to the bake time, and the flavor was delicious. Nice and light, very easy, and not too sweet.

I just made this for a Halloween party, and it seems like the perfect fall treat. I popped the popcorn while the caramel was cooking to make sure it stayed hot, which let me combine the two quickly once the caramel was ready. I agree that 1 cup of unpopped corn is way too much for this recipe. I used a half cup, tops, and ended up needing to make another 1/3 batch of caramel to cover the remains. Other than that, I set the over a little lower than 300, stirred more frequently that 10 minutes to coat the corn better, and everything turned out great. A nice, quick snack to bring places with things that are probably already in the cupboard!

This is a great recipe! I love apple butter in the fall, and decided to make it since I have an abundance of apples this year. I used a mixed variety of apples and allspice instead of ground cloves since I did not have any on hand. I tasted it partially through the cooking, and it tasted just like pie. If you're impatient like I am, sneak a little aside for ice cream or waffles when it is only a couple of hours in.

I added baking powder as suggested by other reviewers to give a little more rise to these. I don't think they were really exceptional or terrible, just a good little something to try that isn't loaded with fat and sugar (two thumbs up on that!). I did not add any chocolate chips, but think that will make them more chocolately, or even the addition of some nice fluffy frosting. The texture is a little off compared to regular, which is expected, and I didn't really taste black beans, just not as sweet or as much chocolate flavor as I'm used to in a brownie (I did add the coffee granules to bring out the flavor). I will make them again for sure with some tweaks.

My rating was based on the original recipe without any major modifications: I made this fairly true to the original, the only changes I made were cutting the butter in half and subbing olive oil, subbing milk for some of the water (I used a little of the pasta water to help the sauce stick better), and added about 2 oz. more cream cheese. Way too bland for my taste, and the sauce was a bit watery. I added salt, pepper, and parmasan, and the taste was much improved, though I still feel it's missing some flavor, which could be added with a little wine. Also, the dish needs both the shrimp and mushrooms doubled (at least), plus chicken or any other additions as I saw listed in other reviews.

Wonderful texture, moist cake, but definitely needs frosting or some sort of topping. I would have liked more flavor to this cake, but it is great with both chocolate mocha and peanut butter frosting. I'll likely add a smidge of vinegar to all of the cakes/pancakes/waffles where I want a little more rise from here on out. I often whip egg whites seperately in recipes for lighter results, and this would be a much faster method...Why didn't I think of that before???

A good fast meal (though I'm not sure what is Taiwanese about it...). I tried it both as-is and with cheddar and sour cream, and it is much better at least with the sour cream. The addition of corn received mixed reviews in my house, but I, personally, liked the texture it added. It could be made even easier by just adding a tablespoon or so of real bacon bits to the egg.

I used devil's food cake mix, added peanut butter and chocolate chips. Pretty good for some fast PB cookies. They are a little crumbly as someone else stated, but for something in a hurry, it's not bad.

I've been making these for years without the raisins. Aother really good alternative is to use butterscotch chips with the chow mein noodles instead of chocolate. They always go really fast, and are quick to whip up.

A great, quick, minimal effort recipe for very light rolls. I made these Easter morning while baking several other things, and the no-kneading-needed recipe was much better than the regular knead-rise-and-knead-again ones that I have made most recently. So easy and very delicious.

Made these for Easter dinner and they were a hit! I love hot cross buns and was looking for a recipe that I could make fresh in the time I had in the morning, and these fit the bill. I don't usually use my bread machine, and have never used the dough setting, but the only problem was the timer was for 1.5 hours, and the kneading cycle ended maybe 15-30 minutes in, so I had to do little kneading by hand for the raisins and cinnimon better incorporated, though they still turned out very light. I will deinitely make this again and recommend them to anyone.

Seeing this recipe spurred me to make a nut crust for a tart instead of pastry. I use brown sugar, and probbly a little less of it, instead of white, plus I bake it a bit longer than called for in the recipe. Otherwise, it is pretty much the same. Very delicious with the chocolate mousse filling I was using at the time, also great for cheesecake instead of regular raham cracker crust for a little more crunch.

Delicious and light. I give it 4 stars because I was leery about the chocolate melting properly and mixing with the egg yolks, and I would prefer the eggs to be cooked as much as possible. I prepared everything in a double boiler, then folded in the whipped egg whites (with a little cream of tartar). I made a tart using a walnut crust...really delicious and the mousse came out very light. Fantastic as I was looking for one without cream, and I will definitely make this one again.

This is a great cake...very moist and flavorful, without being overpowering. I made a few changes to the recipe when I made it: substituted plain yogurt for sour cream, aded about another 1/4 cup or so of flour, a little extra almond extract, used a little more than 1 cup of sugar instead of 2 (too much in my opinion), and added enough milk to make a thick batter (maybe 1/4 cup). Delicious and not overly sweet. I will definitely make this or variations of it again.