I added a little cinnamon and vanilla extract to the batter, and they turned out great! Filled the crepes with fresh berries and powdered sugar. Yum yum yum! :)

These are sweet, chewy, and oh so delicious!! I decreased the sugar and butter slightly but otherwise followed the recipe. These are also good with chocolate drizzled on top!

These are very similar to the Red Lobster Cheddar Bay Biscuits. Yummy!!

These were yummy! I may have overbaked them a little, but they were still good. (the chocolate part resembled a chocolate graham cracker- probably because I left them in the oven a little long) I added a little milk to moisten the dough (about a tbsp.) I didn't have any problems at all with handling the dough. The dough was very soft so it was pretty easy to mold it around the soft un-chilled peanut butter mixture. These were very sweet, but overall a great recipe!

YUM!!! This is a great soup recipe! I added a little garlic and black pepper, and I also had to use broccoli instead of asparagus since that is what I had. Fantastic!

I followed the recipe exactly, except I put the nuts on top of the muffins instead of in the batter. It made a lot of topping, so I didn't use quite all of it. YUM! This is a really good recipe!

YUMMMM... I used thyme instead of basil since that was what I had and it turned out GREAT! I definitely plan on making this again.

YUM-O!!! SOO good! I did use whole milk instead of half&half and it worked out great. I also decreased the sugar to 3/4 cup and they were still a little sweet for my taste so next time I will try 1/2 cup sugar. These are also delicious with orange extract instead of lemon. GREAT RECIPE and it can be used with any kind of berries!

VERY tasty! The only changes I made: added a mashed banana and a little cinnamon and nutmeg. I also put a dallop of cream cheese on top of the muffins before baking. Yum!

YUM!!! I made muffins out of these and they were AWESOME! Changes: I used 3/4 cup oil (instead of a full cup - they were plenty moist), omitted the nuts, used 1/2 tsp nutmeg (instead of 1 tsp), used the zest of one orange (which was probably more than what the recipe called for), and replaced one cup of the flour with white whole wheat flour.

This was sooo good. I followed the recipe exactly. My favorite part is definitely the creamy TOPPING and my only complaint is that there isn't enough of it! I definitely reccomend doubleing the topping (cream, powdered sugar, & cocoa). By the way, the reviewer who said the topping was runny must not have beaten it enough. I used the 'whisk' attatchment for my mixers and beat it thoroughly, and it turned out nice and thick. The cake itself is a little dense and spongey for my taste (all those egg whites!), but it is good, and low in fat. I looove that topping, though, and the filling is very good as well! I might try adding coffee and almond extract to a simple chocolate cake mix, and make the filling and topping from this recipe to go with it. Thanks for sharing the recipe, Diane!

The idea is great, but this recipe does have one error. Puff pastry SHEETS should be used, if you're going to roll it out -- not SHELLS! OR, this is how I did it: 1. Bake puff pastry shells (following directions on box). 2. Cut chicken into pieces and cook in skillet with oil & salt & pepper. 3. Combine cooked chicken with cream cheese (I used regular cream cheese plus fresh chives). 4. Fill shells with chicken/cream cheese mixture. 5. Pop them back in the oven for a few minutes to make sure they're nice and hot. DELISH!!

This was good, but I thought it was missing something. Maybe next time I'll try it with bread crumbs or crushed Ritz crackers on top. I also thought it was a little too sweet.

I followed the recipe exactly, except that I used black pepper instead of cayenne. I also blended the "dough" in the food processor because it was extremely crumbly and dry after just stirring. After blending, the dough is very easy to work with. These are very yummy if you like olives. :)

These were good, but a bit dense and not as light and flaky as I would like.

These are pretty good, except for one problem - they are WAY TOO SALTY! I would definitely only use about a teaspoon of salt, and I would also decrease the oil to only a couple of tablespoons because they were very greasy. Otherwise, it's a good recipe and with less salt I would probably give it 4 STARS.

WOW!! SO good! I have made this recipe many times and usually make muffins out of it. It is delicious as written, but very dessert-ey. I decrease the sugar to 2 cups, and decrease the oil to 2/3 cup. This is an excellent pumpkin bread/muffin recipe!!!

These are DELICIOUS! They are fluffy and flavorful - they're very much like muffin-tops. Light and fluffy but not cakey. I reccomend using a little extra pumpkin, and maybe brown sugar in lieu of half the white. I also reccomend using CREAM CHEESE frosting instead of the glaze, and you can put toasted pecans on top of the frosting if you like. I even replaced 1/2 cup white flour with white whole wheat and they were delish! These are a wonderful autumn - or anytime - treat!

Very good! I used milk + vinegar for the buttermilk. In my opinion, it's best when very fresh because it's warm and foamy...delish!

This isn't that great. I did 1/3 of the recipe just because I had half a can of sweetened condensd milk I needed to use. So I wasn't sure how long to microwave it and I may have done it a little too long, but I don't think it would have been that great anyway. Way too sweet. I won't be making this again.