This recipe turned out great! I made this the first few times using pumpkin seeds from small sugar pumpkins that I was using for cooking. I enjoyed the flavours so much that I wanted to enjoy these all year round, so instead of using pumpkin seeds I tried making them with chickpeas instead and they were fabulous! Kind of like a crunchy "corn nut" type of snack with the same flavouring of the pumpkin seeds except made with chickpeas. I used chickpeas that were originally dried, so I soaked them overnight and boiled them for an hour and a half before letting them cool. Then I followed the pumpkin seed recipe exactly, but cooked the chickpeas at 350 degrees for 40 minuites. Using canned chieckpeas may require longer cooking time. For more info on roasting chickpeas check out the roasted chickpea recipe on this site, which is also wonderful, although I do like using this recipe better.

Reviewed On: Nov. 29, 2009

I'm an avid cupcake baker and would love to open my own shop one day, but I've always made my cupcakes from boxed mixes. I decided to do a trial run with these and bake my very first batch of cupcakes from scratch! I followed the recommendations from other reviewers and used 2 cups of sugar and an extra half a cup of milk. I also used vegetable oil instead of the shortening and doubled the vanilla. I separated the egg whites and beat them until they formed stiff peaks, then added back in the whipped yolks along with the rest of the wet ingredients and whipped them all together and then added the dry ingredients gradually bit by bit and just beat each bit until the dry ingredients were mixed together and there were no lumps - only about a minute. The batter was quite liquidy, but cooked up just fine. I made cupcakes and baked them for about 23 mins. These cupcakes were very nice and had a great vanilla flavor - overall I think this recipe was fabulous, but perhaps it left just a little floury texture on my teeth after I'd eaten one, but after I ate a second one covered in a nice vanilla butter cream icing the feeling had gone away. I would definitely make this recipe again, and would love to try it in different flavor.

Reviewed On: Apr. 10, 2009

This was my first ever attempt at making a homemade veggie "meat" meal. I've only been eating a vegetarian diet for about 2 weeks now, and as long as I can eat stuff like this I think I will be just fine. This recipe is excellent and very tasty, even for someone who is used to eating meat. It even has a meat like texture once cooked! I followed the recipe, but pureed the onion (I don't like onion chunks)and also added in some Portugese seasoning in addition to the other seasinings required. I followed the recomendations by others and baked the loaf covered in foil for 45 mins, and then uncovered it and poured a mixture of ketchup and tomato sauce sprinkled with parsley on top and then baked for another 30 mins. It tastes great and the recipe made a lot way to much to fit into a standard size UK loaf pan.

Reviewed On: Mar. 24, 2009