Really, really outstanding cookie. I used regular whole wheat flour, sifted, instead of whole wheat pastry flour. The only other thing different I did was I used Smart Balance 50/50 butter blend instead of margarine, and I used milk chocolate and semi sweet chocolate chips. This cookie is near perfection! Soft and chewy with buttery-crispy edges. Nice and fluffy but not cakey. Excellent!

5 stars for the sheer genius of this recipe! It's healthy and tasty - a true guilt free dessert. A couple things to mention - this is best served very cold. Otherwise the avocado taste comes through a little. Also, if you don't like banana, you may not care for this. The banana flavor is unmistakable. In fact this really should be called chocolate-banana pudding. But really, there are no complaints from me. I liked my bowl clean :)

As is this recipe is 4 stars. But if you want a 10 star absolutely the best pancake - do what I did: halve the salt, add 1/4 tsp. vanilla and OMIT the egg! That's right - NO egg! I did this by mistake and the pancakes were the fluffiest, dreamiest, died and went to heaven kind of pancake! I had to make another batch (because the recipe really only yields 3-4 pancakes) and this time I added egg and they were thinner, and chewier in texture. Still ok, but man - if you want melt in your mouth FLUFFY pancakes - forget the egg! :)

This produces outstanding flavor. But for real out-of-this world Roast Beef, follow these instructions: If you have time, marinate the roast 8+ hours. Place tri tip roast on shallow rack in roasting pan. Roast at 375 for 30 minutes, lower heat to 250 and continue to roast until internal thermometer reaches desired doneness (160 for medium, my personal favorite). Mouth watering!

I vegan-ized this cake and it turned out so fabulous I am still beside myself. I used a vegan margarine in place of butter, and beat the margarine with the sugar for about five minutes before adding my egg substitutes (milled flax seed mixed with a little water) and then beat that mixture for a minute. I used coconut milk in place of regular milk and it all came together so beautifully. I let the cake set for about 8 or 9 hours before I sampled it (I put it in an airtight cake thing while it was still a little warm). It stayed wonderfully moist probably from the little bit of humidity the steam caused from doing it this way. Anyway, it was absolutely fabulous. I frosted it with a buttercream frosting that I adapted as well, and topped with flaked coconut. SO GOOD! Don't be afraid to play with this - if you think it needs more flavor, add an extract to it. If you think it was too dry, increase your liquids. If you thought it was too dense, sift your flour and don't beat the batter, fold it in instead. Play around and do what works for you. Remember in cake baking your environment (hot, humid, dry, high alt, etc) does play a role, and so there will be a lot of different results because of this.

Really good. I used applesauce instead of oil. Very moist. I think I will increase the spices next time though as the cake lacked depth in its flavor. But that didn't stop me from eating the whole thing ;)

Excellent, excellent pie. I used Smart Balance Light instead of butter, all brown sugar, added cinnamon and nutmeg to the apples and I used a mixture of Granny Smiths and Gala's. Maybe it's because I used Smart Balance but the pie was very runny when we cut into it so you might want to toss the apples in a spoonful of cornstarch (I will next time). Even so, this pie was probably the best apple pie I've ever eaten! I ate the entire thing in less than two days (minus a slice for my husband!) If I could give 10 stars, this pie deserves it! Oh and I used Pillsbury refrigerated pie crusts (that are rolled up) and it was fantastic! So easy!!

The only difference between these and Tollhouse is the shortening and vanilla. Otherwise identical. I combined the two recipes, and used 1/2 cup butter and 1/2 cup butter flavored shortening. I also used semi-sweet chips, and 1 tsp mexican vanilla with 1 tsp really good vanilla. I baked them for exactly 9 minutes and let them cool on the pan like a previous reviewer suggested. I used 1 tbsp flax seed mixed with three tbsp water to replace one egg, and used egg beaters to replace the second egg (didn't have any real eggs) Not only did that make them healthier, but you'd NEVER know. The texture was slightly crispy on the outside and ooey gooey chewy on the inside. They came out absolutely perfect that way and look picture perfect, too.

Had to put in a fluff rating because it was at 666. Silly, I know ;) Going to make these tonight, will come back and edit my review then. EDIT TO ADD: These came out SCRUMPTIOUS!! Definately take other reviewers suggestions and bake these. My taste buds were so pleased with this! I used Smart Balance margarine in place of butter and it was still fabulous. The family loved it too. Thanks!

This cake is hands down the best homemade chocolate cake I have ever baked! Beats any boxed variety or recipe, including those made with butter and eggs! I made two of these today. The first I followed the recipe exactly except I used distilled white vinegar instead of cidar. I was reluctant to follow the steps and just beat everything together in a bowl, but I didn't and followed the directions and I'm glad I did. This recipe requires VERY little mixing. Over mixing will result in a less airy cake. Don't mess it up! I frosted this cake with the frosting found on a texas sheet cake recipe from this site, per another reviewer. AWESOME COMBO! The second cake I made, I omitted the cocoa and oil, and instead used 2 mashed ripe bananas in their place and about 1/2 tsp. allspice. I sprinkled the batter with walnuts before baking. Absolutely fantastic! Thanks for the recipe, I don't think I could ever go back to a boxed cake again!

Excellent, excellent, excellent. I skip the onions, and just before I put the lid on it to simmer, I toss in about 1/2 cup frozen peas and carrots (just like my Mexican Father in law does). It's wonderful!

PERFECTO!

Forget frying your own chips, using store bought chips are the way to go! I spray the pan with Pam, then toss in a few handful of tortilla strips chips, then add egg beaters and mix it all together. While that is cooking I quickly mix one can of tomato sauce with 1/2 cup water, 1/2 tsp. cumin, 1/2 tsp. garlic powder, 1 tbsp onion powder and a few dashes of Valentina mexican hot sauce. I add that to the pan and let simmer for a few minutes. Top with grated monterey jack, and you have yourself a great authentic breakfast! My hubby (who is Mexican American) asks for this every weekend!

This recipe was blah. It definately needed to be perked up.

I've made this twice now. The first time I used a pork butt and doubled the rub (except cinnamon), followed another reviewers advice and used cilantro instead of coriander, and crisped it up in the oven for a few minutes afterwards. It was melt-in-your mouth great! This time I used a pork shoulder (picnic roast). It was an 8 lber but had a bone. So I deboned it as best as I could and ended up with several good sized chunks. I tripled the rub (except for cinnamon - I doubled it) and it was just enough. I only used one can of chicken broth and that was plenty. The shoulder turned out delicious as well, so just buy whatever is on sale! Butts are usually cheaper, so go with that if you can(did I just say that? haha)

I have made this cake several times in the past month, and I love it every time! I've tried lots of different variations. This recipe is so versatile! I use applesauce in place of the oil and splenda for the sugar, and then I add grated 100% cocao chocolate into the batter (about 1/3 bar) and it is HEAVEN!!!! Especially for someone who can't have dairy! Who knew!? This is a must have in my house now! It's low fat (with the applesauce), low calorie (with the splenda), dairy free and egg free. Thank you!!

This was wonderful!! I used 2 cans of tuna to the 1/2 cup mayo, and it was still very wet so maybe cut down on the mayo next time (even for two cans) I used dry parsley instead of fresh (just decrease by half when subsituting dry for fresh) and it was great!!

I used Bread flour instead of all purpouse because that's all I had, and I substituted 1/2 of the butter with Smart Balance margarine and the other 1/2 with vegetable oil. I also added vanilla and used 4 smallish bananas. I topped the muffins with banana nut granola instead of the sugary topping and these muffins are SO GOOD! Mouth watering!

Mmm Mmm Good! I altered the recipe just a bit (between this and Toll House). I only used 2 1/2 cups flour, not quite 2 cups of sugars, and I didn't dissolve the baking soda first (just added it to the flour). The cookies turned out FANTASTIC!!! Next time I will use 1/2 semi sweet and 1/2 milk chocolate for a slightly sweeter cookie. YUM!

This is an awesome burger! Juicy and so flavorful! Thanks!