I'm giving this 5 stars before I even make this (I'm THAT much a molded salad "expert")...but for Christmas, I'm going to make the recipe in lime, and another in raspberry, and I want to try a red/green layered mold. I hope to make two molds (one for each family gathering I'm attending). I'll post photos later in the week!

Reviewed On: Dec. 18, 2011

this is a traditional candy apple (no cinnamon, THANK YOU!). Some tips: must use a candy thermometer...let mine get to 300 degrees and you need to work fast coating the apples. I also used red food paste while sugar was cooking (had no liquid food coloring). I used tiny cortlands (found at Trader Joe's). I bought them for the size, because the best-tasting apple to use is Granny Smith, but I went with size. I was able to coat 10 apples...used "pointed cookie pop sticks" found at A.C. Moore. I buttered a piece of parchment paper and put the paper onto the cookie sheet...apples hardened nicely and peeled off paper; then put them in cello bags with ribbon.

Reviewed On: Nov. 13, 2011

I had grown tired of the yellow cake mix coffee cake...began to taste too boxed, so I searched for a quick and easy "from scratch" version. This cake was very good--not too sweet, but an excellent cake for breakfast or with coffee/tea. My Bundt pan was actually a larger tube pan...so I adjusted the time (5 mins. at 400) and then it finished baking at 350 in about 30 mins. Also, one kid doesn't like walnuts, so I substituted mini chocolate chips. I drizzled a cream cheese frosting (like for cinnamon buns) and it was delicious!

Reviewed On: Nov. 5, 2011