I love this cake! So moist and chocolatey! You'd never know it was "modified" to exclude eggs etc. Doesn't even need frosting - although it is delicious with a chocolate buttercream.

Delicious! I may try to reduce the sugars a bit next time, but overall, the recipe is excellent as is. These taste great warm with a scoop of cinnamon ice cream.

This is the best carrot cake I have ever made. I reduce the oil to just under one cup and I frost it with Cream Cheese Frosting II from this site.

I really like the texture of these cookies, I just think they could use more spices than cinnamon. Next time I will add some nutmeg and/or pumpkin pie spice to the 2 tsp cinnamon.

I thought this recipe was very good. Not too sweet, and a very pleasant nutmeg flavor. Next time I'm going to try pumpkin pie spice in place of the nutmeg. The caramel frosting is excellent and a perfect compliment to the nutmeg. However, the instructions could have been more detailed, which is why I only gave four stars. I heated the sugar, cream, and butter over medium heat and stirred constantly. I also only used 1 cup of powdered sugar and found that to be plenty sweet.

This cake was fantastic! Very light and fluffy texture, and the blueberries and crumb mixture add great flavor. I followed the directions exactly, except I used a bundt pan and added a teaspoon of cinnamon to the reserved crumb mixture. Mixing the batter for 3 minutes and the egg whites for about 2-3 will prevent the blueberries from sinking. Next time I will put the blueberries and crumb mixture in the middle of the cake rather than on top. I didn't think this one through and only realized after the cake came out of the oven that, because I used a bundt pan, what is supposed to be the top of the cake is now the bottom. No matter, we still ate the whole thing!

This is the best cream cheese frosting I have ever had! I used it with the Carrot Cake III recipe from this site and they went together beautifully.

These are very good! The pastry is a bit bland, as some have mentioned, but based on the ingredients, I kind-of expected it to. Maybe next time I'll add a little vanilla or a tablespoon or two of sugar. I couldn't bring myself to make such a rich filling on a dessert that was just for me, so I used sugar free pudding substituted skim milk for the milk and cream.

I've made these with both milk and semi-sweet chocolate chips, and either way is fantastic! I omitted the chocolate chips from the cream cheese mixture, but aside from that I didn't change a thing. The first time I made these I baked the bottom brownie layer for five minutes before adding the cheesecake and top brownie layers, and I found that to be an unnecessary step.

I know I am in the extreme minority here, but I just didn't care for these. The texture was odd, the pudding gave them a "box mix" taste, and they needed a bit of salt. I'm glad I finally tried these, though, because I've been curious about them for years.

Simple and delicious! You really can't beat the combination of chocolate cake and cheesecake.

This has become my go-to peanut butter cookie recipe. The cornstarch gives them an almost "melt in your mouth" texture, yet they're still nice and soft.

It's a rare day in my house when I have buttermilk but don't have eggs, but that was the situation I found myself in not too long ago when I was craving peanut butter cookies. These are fantastic, nice rich flavor, dense and chewy texture. I've made these several times since, even with eggs in the house. I add an extra 1/2 cup of flour, as many have suggested, and I also throw in a generous handful of chocolate chips. Yummy!

These were very good. I only used 1/2 c butter in the filling, rather than 2/3 c, and it turned out fine. I've always preferred more crust than filling so the ratio was great for me, but I suspect most people would prefer twice as much filling. I toasted the pecans and used milk chocolate chips. Next time I may try granulated sugar in the crust instead of brown.

As is, the recipe is okay - has a nice, moist texture but the muffins are definitely not sweet. The next time I made them I doubled the sugar and the result was perfection!

Delicious, especially still warm from the oven. I followed other peoples' advice and put the cinnamon in the cake rather than on top, and I only used about 1/4 cup powdered sugar for the topping. That was just the right amount.

I had made a chocolate cake with hot fudge sauce for my family's Easter dessert, but the cake was a disaster. I made this one at the last minute as an attempt to save Easter dessert, and it was fantastic. Very easy to make and resulted in a nice, rich, moist chocolate cake. Definitely a keeper.

As is, I thought the brownies were too sweet and too eggy, but this is the only "blondie" recipe I've found that uses granulated sugar in addition to brown sugar, so I wasn't going to give up on them without trying a few modifications! I reduced the sugar to 3/4 cup each and used 2 eggs instead of 3. The result was fantastic. I made them the other night with a layer of caramel in the middle and they were to die for.

Why have I been making Bisquick biscuits all this time when these are just as easy and taste so much better?? I use butter rather than shortening, and sometimes add 1T of sugar to sweeten them up a bit. Since I live alone, I usually make 1/4 recipe to yield two biscuits; I like them best fresh from the oven so I'd rather make them this way than reheat leftovers later.

I usually prefer cookies warm from the oven and don't care for them once they've cooled. These are an exception. Although they are good warm from the oven, they're much better once they've cooled completely and the candy has set. I followed the recipe exactly (okay, I may have added a smidge more peanut butter!) and ended up with just over two dozen cookies. I used miniature Snickers, but I'm sure these would be good with Milky Way too.