These are the most delicious brownies EVER. I made them once last winter during a snow storm, and they absolutely got me through it. They are unbelievably divine.

I made this to bring to a family party, and it was kind of a last-minute decision. I'd never made bread pudding before, so I wasn't sure what to expect for results. But THIS was a winner. We had a loaf of really nice walnut sourdough bread from our CSA that we needed to use up, so that was the basis for this dish. I didn't make any changes to the recipe other than adding a little more chocolate than was called for (an ounce seemed too little). I poured the sauce over the top of the bread pudding when it came out of the oven so that I could transport it all together, we drove an hour to the party, and it was another three or four hours before we touched this, and yet it was still warm. People RAVED about this. It was seriously the hit of the party. Even people who claimed to have aversions to bread pudding liked this, and everyone asked for the recipe. It may not be healthy, but a little bit goes a long way and it's sure to be a crowd-pleaser!

I love this recipe and I make these scones pretty often. I usually add some different things into the mix, sometimes black currants and walnuts, sometimes cranberries and pecans, but regardless of what I add, they're delicious every time. They really lend themselves to tweaking, which is nice. Plus they're super easy to make and they are ready in ten minutes! I also recently discovered that they can be toasted in a regular toaster, so I love warming them up and eating them with a little marionberry jam in the morning. :)

This is a FANTASTIC falafel recipe. It's quite easy to make, yet comes out looking and tasting amazing. The falafel isn't too dense, and it has great flavor and texture. I added some garlic, fresh dill, and fresh mint to the yogurt sauce (and I used fat-free strained Greek yogurt), and the whole thing added up to a delicious meal. I had some leftover mix, which I covered with Press 'n Seal and stored in the fridge overnight. The next day I made another batch, and it was even better than the day before! Thanks for sharing.

This is a great recipe. I added about 3/4 cup of chopped walnuts, but that was the only change I made. These muffins have a really nice texture and they're delicious.

I did make some modifications to this, but I thought it was pretty good. I used two apples and two pears, because two pears alone didn't seem like enough. I also cut the sugar back to 1/2 cup and added 1/4 of great local honey. I wish there had been more filling, because the filling didn't come up high enough and there was a lot of crust at the top. Next time I would consider doubling the filling recipe. It tasted really good though (I used Martha Stewart's pie crust recipe).

This wasn't the best tikka masala I've ever had, but it was pretty good considering it was my first time making it at home. I read the other reviews about the saltiness, so I only used salt in the marinade and not in the sauce. It was still pretty salty though, so next time I'd cut that back more. Also there was not much heat at all, so I'd add more heat for next time. I'm vegetarian so I made this with a really good locally-made tofu, and it was great in the recipe. I would also make this again using paneer.

These tasted good, but I doubt I will never make this recipe again. I was looking for a good linzer recipe so I wouldn't have to pay $2 each for them at the bakery, but after attempting this disaster I will gladly pay the money. The dough is impossible to work with, even after putting it in the freezer post-rolling. Then, once they are cooked, they break incredibly easily. I was making these for a cookie exchange, and I won the "best in show" award for them, but they weren't worth the work. By far the most frustrating cookie I have ever made.

This was the best hot cocoa I have ever made. It was delicious - rich and creamy and chocolatey. Wonderful recipe, and great for winter nights!

Although this looked nice in the pan, it was very chewy and tough. Not my favorite recipe.

This was a great recipe to start with. I added some spinach and used some really great locally made marinara sauce, so that definitely made a big difference. Unfortunately though, the last time I bought mozzarella at the store, I bought the fat free kind by accident. So when I ran out of the regular kind, halfway through the recipe, I had to use the fat free kind on the top and it was just disgusting. Reduced-fat cheese is fine, but fat free cheese is absolutely horrid. Avoid it at all costs, as it has the potential to ruin this and pretty much any other recipe.

I had an abundance of butter lettuce in the garden, so I decided to give these a whirl. I'm glad I did, as they were delicious! I used ground turkey instead of beef, and I substituted ground ginger since I didn't have any fresh ginger, but those were the only changes I made. They were great tasting, they weren't as messy as other lettuce wraps I've made in the past, and best of all, they were healthy! This is an excellent addition to my recipe box. :)

I used a premade Oreo crust for this recipe, which actually worked quite well and was easier than making one with wafers. I first attempted to make the filling using vegetarian marshmallows (without gelatin), but that was a disaster. After I melted them, they cooled into a bunch of gross little lumps. So I had to throw that batch away and go to the store and buy regular old jetpuffed marshmallows with gelatin. After I had that situation taken care of, it was easy and fun to make. I topped the pie off with chopped up Andes Candies and the end result was a nice, light, fluffy pie that nicely complemented the other food at the barbeque I attended. My only complaint is that the alcohol taste is pretty strong and apparent, so I'd like to tweak that part of it. Otherwise, it's a great recipe and just what I was searching for.

Unfortunately I was not overly impressed with these cupcakes. I was hoping for something that would almost melt in my mouth, but this wasn't it. It was too crumbly and gritty, even after I followed others' suggestions of sifting the flour, etc., and creaming the sugar and butter well. I think David's Yellow Cake is a better recipe than this one, although I still think there has to be an even better one out there somewhere. I'm still on the lookout for a true 5-star yellow cake recipe.

Unfortunately, I wasn't overly impressed with this recipe. I followed the suggestions of some previous posters, opting to use half shortening and half salted butter. While it was easy to make and did create a nice bright white base which took on colors easily, the taste just didn't do it for me. It was really greasy and not at all what I look for in a frosting. It worked well in my piping bag and all of my decorated cupcakes looked good, but I was hoping for a better taste. So my search continues...

I will preface this by saying that I attempted to make these healthier by cutting way down on the butter (using only two tablespoons) and replacing the rest with unsweetened applesauce. They still turned out pretty good, and I don't think the applesauce had a negative effect on the scones as a whole. They were still pretty looking and crunchy on the outside while soft on the inside. I think there may be too many raisins for my taste, and they were a bit on the bitter side so next time I might cut down on the raisins and spread honey or jam on them for serving. Still a great recipe to start with.

These brownies are fantastic. I served them at a BBQ and everyone kept talking about them and how they were the best brownies they ever had. I had some leftover chocolate frosting from a cake recipe I had made earlier in the week, so I used that instead of the frosting included in the recipe. It was pretty similar in its contents though, and it was a perfect complement to the delicious brownies. I might make another batch of these and freeze them for a nice cold summer treat. These are, indeed, the best brownies. Thanks for sharing.

I thought this pasta salad was pretty good, but my guests loved it. I also omitted the mushrooms, but I included everything else and it did look nice and taste light and summery. I think it might have been better without the red pepper (or with roasted red peppers instead of raw), but it was good nonetheless.

This was my first crack at making tiramisu and boy was it successful! I had some extra marscarpone cheese that I needed to use up, so I decided to try this recipe out. I made the ladyfingers from this site, which were surprisingly easy, and they formed a perfect base for the rest of the ingredients. I made this in a casserole dish (about 8 x 13) instead of a bowl, which worked out fine. Instead of using Kahlua, I just used espresso, and the espresso actually cut through a lot of the other flavors when I took my first bite. It worked well. I also didn't have any regular granulated sugar on hand, so I used turbinado sugar and it didn't have any adverse effects on the final product. I chose to top it with an espresso-flavored dark chocolate, which I just shaved with a vegetable peeler as someone suggested. It looked like something that I might get in a fancy Italian restaurant and it tasted better than any tiramisu I've ever had. After my co-workers get a taste of this tomorrow, I'm sure it will be an often-requested favorite. This one's a definite keeper.

These are great, hearty scones. I agree that they are a bit dry, but a cup of tea takes care of that. I made them with half all-purpose flour and half whole-wheat flour, turbinado sugar, half butter and half apple sauce, and raisins. I also topped them with the maple butter frosting from this site and they were a nice addition to my rainy morning.