These are so so soooo good. I took the advice of some of the other reviewers and replaced half of the oil with unsweetened applesauce. I also put in about 2 heaping tablespoons of vanilla yogurt. Also, for the crumb topping, I added about a pinch of ginger and nutmeg each. These muffins are sooo moist and delicious and with the extra spices in the topping, very flavorful.

Reviewed On: Sep. 5, 2008

This is the pizza crust recipe I ALWAYS use. To save time, I first dissolve the sugar in the water, and sprinkle the yeast, and once that's ready, I put all the ingredients into my bread machine -- set it on dough/whole wheat cycle and it's good to go! So easy and very good.

Reviewed On: Jul. 28, 2008

Tips to lower the calories: First let me say, I love this recipe. The extra egg yolk really helps. I have made it exactly as written several times and the cookies are divine! I've made them so many times that I started experimenting. I've found that I can replace some of the butter with margarine and/or applesauce. 3/4 cup of butter = 12 Tb. The last time I made this, I used 4Tb of applesauce, 4Tb of butter, and 4Tb of margarine, and they came out sooo good. The key is to chill the dough. The longer the dough is chilled (up to 72 hrs), the better the taste. I chilled the dough for 24 hrs (yes it's hard to wait that long), but definitely worth it! I use Earth Balance margarine, since it is organic and supposedly good for you. :)

Reviewed On: Jul. 28, 2008