Absolutely fabulous! I used 1 package of vanilla Baker's chocolate instead of the 2 packages of semi-sweet, and it was more than enough to coat all the balls. To make the balls, I used a melon baller which helped speed things up and was a lot less messy than rolling the balls by hand.

The recipe was easy and it looked very appetizing but the cinnamon flavor was not good at all. To make it edible, my son and I poured on some hot sauce and some sage, which helped a lot but it was still not very good.

Nice chewy center but a little too crisp on the edges for my taste.

I'm not a fan of peanutbutter cookies, but I thought these were pretty good. The recipe could have been written better. I was not sure if I was supposed to flatten the balls but I went ahead and did so and they turned out fine. We put Hershey kisses in ours after they baked.

This was as good as the restaurant version I have had and would give it 5 stars if I was more into greek food. Be prepared to put in a lot of time and coordination for good results.

Great recipe but next time I will double the seasonings and substitute sour cream for the heavy cream. It tasted like restaurant quality as is but we like a lot more spice and the cream is just too fattening for frequent dinners.

It was probably the best coffee cake I have ever eaten. It was definitely moister than most, and it was really easy to make. I baked it in a bundt pan and doubled the topping. It came out looking very pretty with a little topping on top and some in the middle.

I only used the topping portion of this recipe but I thought it was the best apple crisp I have ever had. Thanks!!

Absolutely wonderful! They turned out soft and perfect. Next time I will add more vanilla and maybe a bit of salt, but as is, they were some of the best chocolate chip cookies I have ever had and the only ones I bake that stay soft!

I'm not much of a fan of lemon pie, so it was no surprise that I didn't think this recipe was that great, but my mother loves lemon pie and wasn't that impressed either. It was good but it tasted too lemony tart for us. If I make this again, I would use only 1/4 cup of lemon juice and I think some lemon zest and yellow food coloring will help a lot.

This recipe produced a very moist loaf and was very easy to make. I substituted splenda for the brown sugar, and it was plenty sweet. It has tons of banana flavor, almost too much for me, but it was really good with just a handful of ingredients.

The batter was a lot thicker than I expected, but it baked up very moist and the texture was perfect. Like so many others, I made a few changes to the recipe. I ran out of vanilla, so I only used 1 1/2 tsp. I used 4 tsp of cinnamon, and I substituted Splenda for 1 cup of sugar and I used brown sugar instead of white sugar for the other 1 1/4 cups. I also coated the pans with cinnamon sugar and used pecans instead of walnuts. I enjoy seeing zucchini and large nuts in the finished bread, so instead of grating the zucchini, which takes forever, I julienned it with my vegetable chopper and I left the pecans almost quite large. My son thinks it's just as fabulous as I do.

Extra, extra moist! Needs frosting in my opinion but otherwise great.

They tasted good but mine didn't turn out very chewy or anything like the photo. Mine spread and were a lot flatter and somewhat crispy. Mine were brown at 9 minutes, so definitely watch the time.

Easy and quick. Perfect exactly as it is.

This is the best banana bread I have ever had. I prefer it without nuts and extra cinnamon, and I usually double coat the pan with cinnamon sugar as well. The texture is perfect, and it freezes very well.