I found tese to be delicious as well. Not exactly brownies but along those lines. I messed around with the recipe myself. My changes involved doubling the batch, adding only 3/4 of the total sweetener and I used a combination of white and brown sugars with about 1/2 C of Splenda. I also added 2 more apples which I sliced on the side of a grater. I also added nutmeg and more baking soda and powder than was called for. The result was sensational served warm with ice cream. I had mine as bars sans the ice cream. They were a bit tender but held their shape better than expected. In that way they were like brownies. They are very buttery and I like that!

Reviewed On: Oct. 17, 2009

I'm glad I made this first as practice for Easter. It didn't turn out as expected. I remember this frosting turning out well with a cookbook recipe version several times in the past. Decide to try the All Recipes one instead. It was a bit soft for an end product. I wanted it to stand up in peaks. In all fairness, that's what you see in the sample photo, a soft frosting. I beat it for 7 minutes over the double boiler and another 7 minutes off, trying to build volume and texture. When I make it again this week, I will add another egg white to the mix and hope that will tighten it up as well, especially since I want to top with coconut. I may just dig out the cookbook recipe which has never failed. Also, it frosted the top and sides of a cake. Adding between layers would have been skimpy. The flavor is great. Oh, and one more thing I've noticed in the past is the vanilla changes the color a bit. It's no longer perfectly white. You might want to skip that part.

Reviewed On: Apr. 8, 2009

These are an excellent appetizer for any event. I love making them when it's convenient and then popping them in the freezer in a plastic bag. I pull out as many or as few as I need to serve myself or guests.

Reviewed On: Mar. 22, 2008