Well, these did not turn out for me at all. They were heavy and dense, and tasted flour-y and slighlty bitter. I'm not sure if cutting back on the flour would solve all those issues. Seems like there is a little too much baking powder. They rose, and became mishapen on the second bake. I had no problems with stickiness - rather, it seemed dry. The concept of gingerbread biscotti is interesting, but this is not the recipe I need. Sorry. :(

It really does taste like a brownie! It didn't turn out dry or hard, like biscotti you buy in the store. Everyone actually really liked it because of this. I used a heaping 1/3 cup of cocoa, and pecans instead of walnuts. Drizzled with both milk and white chocolate. In the future, I will leave an area un-drizzled to make it less messy to eat. I baked it at 250 for twice as long on the second bake, as I didn't want it to burn. (This may be why mine didn't get crispy.) The yolk wash leaves a very shiny, attractive top, and I will do that again in the future. Thanks for a good recipe! I will try to cook it longer next time to achieve a crunchier texture.

I looooooooove this recipe! I was craving these so much today! I made mine into triangles (see my blog for step-by-step), and ended up baking them in the oven on 300C for 15 minutes! They were delicious! A MUST-MAKE!

Good! I made the mistake of doubling up on the crust but NOT the lemon part. Double BOTH for thicker bars. My lemon topping was fully done and browning after only 10 minutes. If you DO double it, it may take longer. I'm going to try to make this a little more tart and lemon-y next time. It tasted good, but there was no prominent lemon flavor. Texture for both parts was delicious, though. Thanks. :)

This was decent. I would definitely let it 'meld' overnight. I tried it immediately after I made it and almost tossed it out right then and there. It was soooo bland. I added some cayenne and left it until morning. After you wrap it up in some really buttery phyllo, it is much better. No 'tang' or salt at all, which is a little strange to get used to. But all in all, not bad. I think I would definitely want a dipping sauce. But not hummus.

Good! This made excellent, super thick, fluffy pancakes. I doubled up on the recipe. One batch doesn't make much, because after it sits, the batter is very thick. I will make them again, but I will add a bit more sugar and maybe sub the milk for buttermilk - just because I'd love a bit more taste. But texture-wise, these are awesome! Thank you very much. :)

Excellent! I used all brown sugar and only 1 tbsp of milk (rather than water). This was perfect in homemade ice cream. It doesn't harden up. Stays nice and soft, even frozen. The only thing... It's addicting. Very addicting. Beware! I added mini chocolate chips to mine as well. :D Thanks!

Good! I didn't really think I'd like it going into it. I'm not a canteloupe or honeydew fan - just happened to find myself with them. I didn't let it sit, but I'm sure the flavor would have developed more if I had. The toasted coconut (which made my kitchen smell divine) really put it over the top for me. I kept adding more! Thanks for an easy peasy melon recipe. :)

Roasting time was perfect. (And it's a good thing too, because my power went out.) I'll be honest, the sauce sort of smelled nasty when I was putting it together. So much so, that I didn't bother tasting it. I just steeled myself and dumped it over the meat. I'm glad I did. Once cooked over the pork, it lost the smell and tasted fine. (It was about twice the sauce I needed for that size roast, however.) It kind of went an icky brown color around the bottom of the roast... and mine wasn't so much a glaze as a really thick layer of cran-apple-ish-ness that was hard to slice through without destroying. Which is fine, really. It just wasn't what I was expecting. There was something slightly off in the taste for me. I'm not sure if it was the thyme or the horseradish. I think if I have cranberry sauce to use up again, that I will try it with tweaks. I can't see it being requested again as is. Thanks anyway!

I'm glad I followed the recipe as is. These are super moist and slightly chewy, and very sweet! The bake time is perfect IF you flatten your dough before baking. It doesn't spread out much and they look a little lumpy if you just drop them onto the sheet! But that's a minor thing, really. :) Everyone said these taste like brownies, and I tend to agree. Good recipe, thanks for sharing!

I've made these twice! Cook times are perfect. I left out the salt the second time around and enjoyed them more (but I'm sort of a salt-hater, I'm learning). I used chives on top, since I didn't have any green onions. Very good. Going to try them with cayenne pepper added next time for a kick! Thanks!

This was NOT bland at ALL. But it sure was salty. D: I only added 1 1/2 tsp salt, and in the future I will cut it to 3/4 tsp or less. Other than that, it was pretty darn good! I will be making it again with less salt. I used drumsticks today, and they turned out soooo juicy. There isn't really a mustard-lemon-y tang - it just tastes 'good'. Served with fresh salad and potato skins. Thank you!

Well. This was easy and fast. I used elbow macaroni as I didn't have shells, and it seemed like a good alternative. I don't recommend letting it sit for more than an hour or two before eating. The pasta sucks up the dressing really quickly. By the next morning, it was just sort of dry and oily, with no ranch flavor left. I cut waaay back on the onion (family preference), and used grape tomatoes. I garnished with fresh chives to amp up the color. It was pretty okay if eaten soon after making, but I won't be eating the leftovers. The jury is out on whether I'm making this again. I think I will try it with a different dressing (used Kraft) as that may have been the culprit. Thanks. :)

I don't eat chocolate chip cookies after they've sat in a container for days - until these. These changed my life. Do you read me? Life changing cookies. Now that I've got that out of the way... I made each cookie about 1 1/2 tbsps, and flattened as directed. They do spread out quite a bit, but not so much that they're too flat. I used only a scant tsp of salt (because I used margarine - *gasp* I know, margarine.) and that's salty enough for me. I didn't need to leave them on the sheet for 20 minutes. About 5 did the trick for me. Even the ones I overcooked were great. Thank you!

Excellent! This had all the flavor of my favorite souvlaki, but on potatoes! My only caveat, and it is small, is that there was too much oil. I had to drain some off to get a crispiness. No biggie, I probably had them in a smaller pan than what is required. The cooking time was perfect for me (the water keeps them from burning). I added my oregano at the specified time, but left my mint until just before serving. I wanted it to look really bright and fresh. Thanks for a great recipe! I'm already planning to make it again.

Omg! The reaction to this was unanimous. ‘Just like Tim Hortons!’ It really, really is! Maybe it’s the vanilla. Maybe it’s the cream. I don’t know. Frankly, my dear, I don’t care. What matters is that it’s delicious, easy, and cures those heat wave, ho-hum blues. I didn’t have to switch it up or change the recipe at all. Perfect just dumped all together in a pitcher. The most important thing is serving it at sub-arctic temperatures. :)

Spectacular, fluffy, tender rolls! I made these as 'clover' rolls in muffin tins, and brushed the extra butter over top. The tops had a very delicate, just slightly crisp crust fresh out of the oven. (Toootally divine.) The insides were light, and extremely soft! I am so impressed with these. Made completely by hand - no bread machine or mixer. Dough is beautiful. Soft and springy. Flour amount was perfect. Wow. Make these rolls. Do it. Right now. I mean it!

WAY too sweet. Just, wow. I didn't even get the other flavors of celery, pepper, or onion. The mircle whip and sugar makes way too much dressing for 2 cups pasta! It was soup-y and scrambled-egg-colored. Nobody ate it! I hate to give a bad review to an otherwise well-rated recipe. Sorry! If it improves overnight, I will re-rate it.

Quite tangy! You really need to love your mustard and vinegar for this one. I didn't really like it, but others did. We had it over tossed salad. I do like that it incorporates splenda instead of sugar, but I don't think I will make it again. Thanks anyway!

Mild, great tasting seasoning for chicken! I really enjoyed this rub on beer butt chicken! I will definitely make it again for that. I did add a little sprinkle more salt on the outside of the chicken. Next time, I think I will up the cayenne. It didn't really have any 'kick', but it tasted just like store-bought rotisserie. Thank you very much.