These are incredible! I've made them 3 times since the end of October, and i am not usually a chocolate/brownie "person"...although i LOVE pumpkin desserts! The first time i made them i followed the directions exactly (except i omitted the walnuts and added ground ginger to the pumpkin half). When i added the cocoa to the the one half, it became sooo thick i could just barely spread it. And when i added the pumkin to the other half, it became very runny and there was TONS. Made the layering process a little tricky! HOWEVER they turned out absolutely amazing, if not a little cake-like. The next time i made them, i split the base batter unevenly so there was a little more batter for the chocolate half. Both halves were much easier to work with this way ( i added slightly more cocoa powder/pumpkin puree too.). In an emergency i had put them in the fridge to cool the second time i made them, and when i tried one it was MUCH chewier than the first batch which was a pleasant surprise! Maybe due to the cooling process? ANYway, these are one of the best desserts i've ever had, and one of the only things i've baked where i just can't seem to mess them up! A winner for sure ( And wonderful for impressing people ;-D ) !!

this is delicious and open to interpretation which i like...i have trouble following ANY recipe to the "T"! one of the only changes i made to this one, however, is that instead of going through the trouble of pounding and rolling the chicken, i just cut a pocket into the breasts and stuffed them, then wrapped with bacon etc. This was WAY easier for me, and although i would probably pound 'n' roll if i was making it for company, i prefer this method for a weekday supper. And yes. Marinate in buttermilk first....good tip, whoever mentioned that!

this was REALLY easy abd REALLY good! I am a terrible baker, but i couldn't mess this up! I used diluted coffe in place of water and a full cup of cocoa powder....yum! 1 hour in a bundt pan. Chocolate glaze: mix cocoa, powdered sugar and a little milk until desired consistency. drizzle over cooled cake!

well i so rarely hear my 5 year old rave about my food, that this definately deserves 5 stars just for that! I wanted to cook them on a rack, but i didn't have enough room ( used 5 breasts) so i placed them on greased foil ( after spraying nuggets lightly with oil) and flipped halfway. i also broiled for a couple minutes just to darken the colour a bit but it probably wasn't necessary. i did not use butter to get the crumbs to stick, as i was concerned about them falling off, so i did the traditional method of flour, beaten egg, and crumbs. worked like a charm! these were crunchy, juicy, and flavourful. i did find the crumb mixture a little salty when i tasted it, so i added about 1/4 to 1/2 a cup of bran! not only did it add health benefits, but it tasted absolutely wonderful! i will be adding bran to my breadings from now on! i also added a little garlic powder.

these are fabulous as-is, but they also make great choco-chip muffins-simply sub choco-chips for berries, and drizzle lemon glaze on top when cooled, instead of using the streusel (mix icing sugar with enough lemon juice to make it drizzle-able.)YUMMY! my favorite recipe for either kind of muffin.

i just accidentaly gave this review to some other blueberry recipe....ooops!! so if you see this review again, ignore it! anyways, i found these to be reaally fantastic, but i altered it alot after reading the reviews. i noted that alot of the reviewers found the dough bland and/or too crumbly. i added the zest of 2 small oranges, 2 tsp cinnamon, 1 tsp nutmeg,1 tsp allspice, and 1/2 tsp salt. i also added 2 tbsp milk and an extra egg yolk.i used all brown sugar, probably 1 1/2 cups. using a food processor was a really good suggestion, so thank you to whomever suggested that! to the berries i added the juice of 1 orange and 1/2 lemon, plus a little extra cornstarch. OH.MY.GOODNESS. amazing!!!!! it's incredible how good the citrus is in this...the dough is anything but bland, and i liked the texture i ended up with! after all the alterations i would give tis 5 stars forsure.

i think i accidentally put a review on here that was meant for a different recipe..oooops! if you see another review by me, ignore it! the suggestions will not apply!! i repeat: THE SUGGESTIONS WILL NOT APPLY!!!!

mmmmmm! these are so addictive, and i don't even like pecans! i find that substituting splenda in any sugared-nut recipe seems to produce a better texture-and they don't get soggy! trust me, i didn't believe it could make a big difference either. but this is one piece of mother-in-law advice i don't regret taking :)

very good-i found that adding some worchestershire sauce to the eggs helped bring out the flavours.

this is like the best of all grilled shrimp recipes rolled into one! I only gave it 4 stars cuz i did change a couple things-i added the zest of the lemon (to up the freshness meter even more), and used 1/2 fresh basil 1/2 fresh parsley (mainly cuz i have a garden being overrun by both). I also added some red pepper flakes. Oh, and I find that i enjoy this recipe more when i use ketchup instead of tomato paste,as i like the sweetness it gives. This was all for personal taste, however i would strongly recommend adding the lemon zest to this ( and really almost any recipe that calls for lemon juice.). BIG difference!!