I made this ganache to cover an 8 inch round cake. It was a little too much for the size but I can still use the leftover for icecream or toast or anything. It tasted very good! I used 70% dark chocolate from a good chocolate shop in town. If you chill up your cake in the fridge at least 3 or 4 hours before you pour the ganache on it then put your cake in the fridge again, the ganache firms up very nicely, not too hard but not runny at all :)

This is super moist and tasty! First off, I was wondering if I should use crushed pineapple with juice because someone suggested it should be drained(actually I used pineapple tidbits this time because I had it on hand. It turned out very good! You can actually see those bits and really taste pineapple). Then I checked my favourite carrot cake recipe (it's on Allrecipes, called "Sam's Famous Carrot Cake"). The recipe calls for "with juice" and also buttermilk as more liquid. So I decided to use the juice too for this loaf. I took many reviewers advice and baked @ 350F for 70 minutes. Wow! It was perfectly done! Usually if the batter has a lot of liquid, it takes me so long until the inside is done but the outside is burnt. But this time it was no problem at all! I also tried another suggestion and used half white sugar/half brown sugar. And I used half all-purpose flour/half whole wheat flour and added 1/4 cup ground flaxseed which I usually do for quick bread. Super!!

These muffins are very tasty! When I saw the ingredients, I thought it had way too much baking powder. But I followed the recipe because nobody seemed to be complaining about it when I looked through the reviews. Then I actually didn't taste of baking powder at all! It just made the muffins very fluffy (fluffier than muffins I usually make though). I used 3/4 cup all-purpose flour and 1/2 cup whole wheat flour instead of 1 1/4 cups all-purpose flour. I also added 1/4 cup ground flaxseed to make them a little bit healthier. It was good that I took some reviwers advice; dredge the blueberries separately first, then fold them at the end, after you mix dry ingredients and wet ingredients. My muffins turned to be beautiful (can you see my posted pics?) :)

This is a very moist coffee cake which I love! I made this as a "Peanut Butter Chocolate Chip Coffee Cake" using half unsalted butter and half peanut butter, half semi-sweet chocolate chips and half peanut butter chips. It was so peanutty ;) For the topping (I doubled the amount, then sprinkled in the middle too), I used brown sugar instead of white sugar. I made three different types of pans at the same time. I baked @350F for 55 mins with a 7" springform pan, for 30 mins with 6 standard muffin cups and for 25 mins with 8 mini muffin cups out of this recipe. I will definitely make this again :)

I made 12 standard-size muffins out of this recipe; baked @400F for 20 mins. I filled each muffin cup full and it rose nicely. I used 1 cup of all-purpose flour and 1 cup of whole wheat flour, and added 1/4 cup of ground flaxseed, which I usually do (half all-purpose/half whole wheat, plus flax) when I make muffins or quick bread. It tasted very good and was perfect for breakfast ;) Lemon flavour was not powerful enough for me so I will try 1 tsp of lemon extract (or real zest) next time.

I added 5 tbsp of cocoa powder in dry ingredients, and used 3/4 cup of all-purpose flour and 3/4 cup of whole wheat flour. I only had big marshmallows so I cut into 4 pieces but they were still big! They melted all over and actually it was so hard to take muffins out from the pan because it was too sticky and too messy! I don't know if I will make them again but it tasted not too bad. I could make 12 standard muffins out of this recipe.

I made this frosting to decorate my bunny carrot cake. I made a bunny cake (I learned how to assemble a bunny cake in this site) using one 9" round cake and I had lots of frosting left. But it was perfect to add cream on each slice ;) I coated my bunny with coconut flakes on the frosting and it was very cute and tasty!

I made 12 standard muffins (bake @ 400F for 22 mins) and 9 mini muffins (bake @ 400F for 20 mins) out of this recipe. I added 1/4 cup ground flaxseed to dry ingredients, and used 1 cup all-purpose flour and 1/2 cup whole wheat flour instead of 1 1/2 cup all-purpose flour. Perfect!!

It was as great as I expected or much more!! I was planning to bake this cake and I just found "How to Decorate an Easter Cake (Video)" on this site before I make it! So I tried to make a Bunny Cake as you can see my posted picture :) I baked with a 10" round pan out of this recipe, and the batter was a perfect amount. I don't know if it helps but my oven took 85 mins for the cake to be done... Actually I baked this cake at my friend's house and she said her oven was a little bit weak. When I assembled the bunny, I didn't cut the top off the round cake so my bunny got so fat! But it was super cute :P I frosted the bunny with "Cream Cheese Frosting II by Janni" as many reviewers reccomended, and made bunny fur with flaked coconut. In the video, they toasted coconut flakes but I wanted to make my bunny white so I didn't toasted. Decorating was so fun and of course the cake was a huge hit!!

When I saw the ingredients, I thought it didn't have an enough amount of butter but I decided to believe the reviewers saying "moist". So I didn't change the amount of butter and it turned out to be great! I used 1 cup all-purpose flour and 1 cup whole-wheat flour instead of 2 cups all-purpose flour, and added 1/4 cup ground flaxseed. I also used 1 cup candied lemon peel instead of 1 tbsp orange zest. It took over an hour and a half to be done. I checked the loaf several times with a wooden stick after 65 mins baking, and when the surface was getting harder, I covered the loaf with aluminum foil. It prevented from burning but eventually the outside of the loaf got crunchy and inside was moist. Overall, I like it!

I baked this for our Xmas family dinner. Actually I made this before but I gave the whole cake to my friend at that time so I didn't have a chance to taste it! Wow! This cake is amazing! This exactly is my type ;) As many of reviewers suggested, I baked the cake in water bath, and at 325F for an hour then left it in the oven for an hour. It didn't crack on the surface at all! I also used a strainer when I poured the batter into a pan so that the texture would be smooth. I made "Blueberry Sauce by Isybel" on this site and poured it on the cake! Perfect combination!! (Can you see my posted picture?)

I used 3/4 cup maple syrup instead of brown sugar. I added 1/4 cup ground flax seed to the flour mixture just to make it healthier. I used 4 bananas; mushed 3, sliced 1 (half on top, half in the batter). I baked at 350F for 1 hour and 10 minutes. It was perfectly moist and yummy! If you insert a tooth pick and it is a little bit wet, it is probably from the bananas. The batter is done if you bake for 1 hour and 10 minutes so don't worry if it's just shiny wet but not gloppy.

This was the very first time for me to make fruit sauce and it turned out so good! I chose this recipe because those ingredients looked very patissier-like :) I gave this sauce to my friend for her birthday with "Chantal's NY Cheesecake" in this site. She said it was like served at a cafe! What a nice compliment!

I halved all of ingredients but used 3/4 cup sugar and 2 eggs. I used a 9"x5" loaf pan and baked at 325F for 1 hour and 20 minutes. It turned out perfect (as you can see in my posted picture :))! Many of reviewers say this has too much sugar so I cut sugar a little bit but it was not sweet enough for me. Maybe because I didn't put cinnamon-sugar dusting?! But, over all I really liked it. I was actually expecting more treat-like loaf, but it was breakfast-like loaf which is still good.

I wanted to use up a package of cream cheese which was sitting in the fridge for a long time, but I didn't have a 10" tube pan. So I halved the recipe but used 1 package of cream cheese instead of 1/2 package of cream cheese and 1/2 cup butter (I didn't use butter at all), and I used an 8"x4" loaf pan, topped with coconut flakes. I was worried about using this recipe because the reviews are exreme. Then I doubled the baking powder. It turned out very moist and dense! I baked @325 degrees for 1hr and 30 mins. It was perfect!

This is a very light square cake. I used sweetened flaked coconut and 3/4 cup sugar but it was not too sweet. The crust was a little bit cakey to me (I was expecting a little bit harder one). I added 1/4 tsp salt to the crust. I think it's going to be too bland if you don't put some salt. Overall, I think it's very good!

Mine turned out inbetween cakey and chewy. If I make these cookies next time, I will try not to use baking powder to reduce the cakey texture. I like this time's texture though. For my taste, chocolate and cinnamon go well! I used butter instead of margarine. I used 1/2 cup of all-purpose flour and 1/2 cup of whole wheat, and put 1/4 cup of ground flaxseed in flour mixture just because for a little bit of nutrition.

I like these muffins for healthy non-sweet breakfast. I used ground flax seed instead of wheat germ, maple syrup instead of honey just because I didn't have wheat germ and honey on hand. I added 1 tsp of vanilla. It turned out very good! It is not as moist as I expected but it's still good!

My husband calls me sugar-addict but even for me this pie was too sweet! I like Key Lime pie and usually I have it at restaurants but I'd never tried to make it by myself. This was the first time for me to make Key Lime pie so I was looking for a recipe which seemed very good. I tried this recipe because this has cream cheese which I like. I found a recipe which has sour cream, or doesn't have either. I still don't know which one is the genuine Key Lime pie recipe... But at least I knew every recipe has condensed milk which probably makes the pie very sweet. I wonder what happens if I use half condensed milk and half evaporated milk. Anyways, overall the taste was not very bad but it was just too sweet for me.

As other reviewers mentioned, it is more like quickbread. So I baked 12 muffins with this recipe for 20 minutes at 400 degrees. It turned out a little bit dry on surface but inside was okay so I will try lower degrees or shorter time for the next time. Recently using flax seed is a kind of my trend so I used 1/3 cup of ground flax seed. I skipped all-purpose flour and used 1 2/3 cups of whole wheat flour and 1/2 cup of oat bran. I usually make "Bran Flax Muffins" on this site and am looking for something another as healthy, fiberly and tasty as "Bran Flax Muffins". I am glad to find this could be the one.