This is my new favorite chili. I did modify it by increasing the amount of chili powder to 2 tbsps, I added 2 tsps of cumin, substituted brown sugar for white sugar, and used the easy pumpkin puree which already had the pumpkin pie spices added to it. I also took the advice of another poster and added 2 cloves of garlic. It is a little bit on the sweet side, but it's an unique twist that brings something special to table. Thanks for such a great recipe. Well done!

I used Hazelnut creamer and it was amazing. My toddlers were asking for seconds! Thanks for such a great recipe.

Excellent recipe! Simple and customizable. I made a batch following the recipe as is and then I made a batch using butter instead of shortening. Both were perfect. I'm going to try making a batch using heavy cream and sugar for shortcake next. Thanks for an awesome recipe.

Excellent dessert. I agree with a previous poster: be sure to use good quality chocolate. I used Hershey's cocoa powder and followed the recipe exactly. It turned out great, but there's was just something...not exactly right with it. I know for a fact it's the chocolate brand I used though because I've noticed Hershey's been tasting different as of late. (I heard they had changed their formula.) Anyway, I'm definitely going to be using this from now on as my go-to recipe for chocolate pudding. I'm going to try it with Ghiradelli chocolate next time. Thanks a bunch for a simple, yummy treat!

All I have to say is WOW! This is exactly what I was looking for in a sugar cookie. Another reviewer had said these reminded her of Lofthouse cookies. She was right! I had to do two substitutions due to a lack of ingredients on hand, but the result was so great I think I will use my modified version from now on. Thanks so much for this recipe. This definitely satisfied my sugar craving. =) Substitutions: 1. I used cake flour instead of all-purpose flour. This yielded a more tender-crumbed cookie. (1 CUP all-purpose flour = 1 CUP + 2 TBSPS cake flour) 2. I used all butter instead of butter and shortening as called for in the recipe. Tips: 1. Know your oven - mine runs a little on the hot side so I baked my cookies for only about 9 minutes, turned off the oven, and let them sit in there for about 2 minutes before pulling them out. 2. After mixing, I placed the bowl in the fridge for approximately 5 minutes to chill slightly. I find working with cooler dough to be easier and less messy. 3. DO NOT OVER BAKE...unless you like crunchy cookies. This can never be stressed enough.