Followed the directinos to a T and this never got fluffy for me as long as I mixed it. My mixer broke in the midst of trying to beat it to fluffiness. Bought a new mixer and almost burned out the motor on it when I went back and tried "fluffing" it again the next morning. Used it anyway (on the Extreme Chocolate Cake from this site) because it was spreadable and the taste was fantabulous. Just didn't turn out fluffy like I'd wanted and when I tried piping it, it ended up kinda melting into the base layer of frosting after a while.

Reviewed On: Jan. 23, 2012

Made these over the weekend. Dough was quite sticky and definitely not "rollable". Had to add quite a bit extra flour to get them to roll into balls, but didn't hurt them one bit. Subbed almond extract for the vanilla, didn't roll in sugar before baking & took them out of the oven just as they started looking like they were getting color on the bottom edges. Came out excellent. Great flavor, great texture, definitely sweet enough for my tastes without any icing added & still soft today. Thinking I may try a citrus version with some with lemon extract and grated orange & lime rind added.

Reviewed On: Nov. 14, 2011

Excellent! Although I did make a few changes, some due to preference, some to what I had on hand. Subbed 1c whole wheat flour for AP flour, only 1 tsp cinnamon (all I had left), subbed a little over 1/2c chunky raspberry applesauce for 1/2c of the oil, cut white sugar to 3/4c & added 1c brown sugar, 3 cupz zucchini & a handfull of dried cranberries in place of the walnuts. Stirred in 1/2c quick oats at the end since I added the extra zucchini. Made 24 muffins & 2 mini loaves. Parents stopped by just as I was pulling them out of the oven and my mom could smell 'em outside so they ended up being my taste testers...ended up taking some muffins home with them. =)

Reviewed On: Sep. 22, 2011