Wonderful. Like other reviewers, I subbed brown sugar for half the white sugar called for, which imparts a nice bit of color to the cookies. I recommend following the timing instructions rather than waiting for edges to actually get brown - these cookies do not get browned at the edges until they've cooked too long, which will make them too crunchy. Definitely recommend refrigerating the dough to make it easier to handle, and sprinkling tops with sugar rather than rolling in sugar to save time. GREAT recipe that I will surely make again.

Five stars for what an amazing soup this can be, maybe four stars as written. I agree with other reviewers that this recipe needs a good 1/4 c. or so of brown sugar, and as usual I doubled the spices. I also added a bit of cayenne, which makes the soup both sweet and spicy, a lovely combination. My mother in law wasn't too enthused about the idea of this soup, but when she tasted it, she asked for three copies of the recipe - for her and her sisters! The homemade croutons couldn't be simpler and are a special touch. A few notes: I used veg broth because I'm vegetarian, and I think it imparted a sort of sourness that was easily remedied with the brown sugar. I also used half-and-half rather than whipping cream to "lighten up" the dish (if you call half-and-half light!!) and it was still plenty rich and creamy. This soup was a very nice addition to our Thanksgiving dinner, and I've already been enlisted to make it at next year's feast!

So good - I can't believe there aren't more reviews for this recipe! My fiance and his mother loved these. Next time I will make more of the oat layer and less of the chocolate-butterscotch-nut layer - now it's about two parts chocolate to one part oats. I suppose you could reduce the chocolate part by using a larger pan, but you'd still need to increase the oat portion. Whether you do or don't choose to make this change, I recommend trying this recipe - it's sure to be a crowd pleaser.

Hm... I guess I had some technical difficulties with these? They did not spread like cow pies :( so I had to pat them down a bit. Also, after 10 minutes they seemed nowhere near done. Maybe I made them too big (~3" diameter)? They needed to cook at least 13 minutes and were still raw-ish in the middle. However, they are super yummy, and maybe by tomorrow they'll have set up a bit.

Oh dear. This must be eaten in teacup-size portions it's so rich! I'm quite pleased. Skimped just barely on the amounts of cream and butter, but it's still pleeeenty rich! I also had to add a maybe 2 Tbsp of sugar to balance the flavors. I was skeptical about not adding onions or garlic or something, but this soup is lovely in its simplicity. I'll make it again for sure. Thanks, Marbalet!

Awesome! I'm not usually a huge fan of tuna, but this is a totally different way to eat tuna. Used Miracle Whip just to see how it worked, and I think it was nice with the sweet/tangy nature of the recipe. I'll add additional curry to my sandwiches, but fiance isn't much of a curry person. Maybe next time I'll add some halved grapes? I will make this again and again - thanks bunnybunny!

Good recipe to play with! Reduced oil to 2-3 Tbsp and would probably reduce even more next time. I ate the noodles hot with steamed veggies on top, but I think tomorrow, once the flavors have melded, they'll be even better - and of course I'm going to try them cold! As for eating them hot and fresh, I think the sauce could have benefited from some cornstarch as others recommended - otherwise, it doesn't stick to the noodles very well (though again, maybe tomorrow the flavors will have soaked in the noodles rather than just coating them). Also added an inch's worth of minced ginger to the sauce. I'll continue to use this as a base recipe in the future. Thanks, scoopnana! Update: made them a second time, and increased sesame oil considerably (almost omitting the canola). Eating them cold the next day with a side of steamed veggies is definitely the way to go. It's nice to have a dish whose leftovers don't require microwaving!

Super easy and pretty yummy (not to mention healthy!). I added an extra egg and sauteed onions and garlic. I didn't think adding crushed croutons so late in the game would work, so next time I think I'd add them in the beginning and cover with foil until the last 15 minutes. I'd also amp up the spices, more onions and garlic, and maybe some kind of herb. That said, this was quick and simple and a better texture than other quiches thanks to the cottage cheese, so I'll definitely use this recipe again with the tweaks mentioned. Thanks, Bettina!

Mixed review. I sent these to work with my fiance, and he reports that people liked them a lot - and why not? They're cute and sweet. But my objection is that I spent a few hours making these and not a thing about them is homemade. In that amount of time I could have made a cake and frosting from scratch! However, while that would have been more pleasing to me, these cake balls are pleasing to a crowd, so they served their purpose. I would make these again for people who would appreciate their cuteness and not care so much that they're made from ingredients that came from boxes and cans. Five stars from coworkers and three stars from me averages to four stars.

Great! I've made these twice now, and I recommend substituting coffee for water - I didn't do this the first time and the chocolate flavor was lacking. I followed the directions otherwise, including filling my cupcake wrappers 1/3 full, and they made short little cupcakes that didn't rise above the rim. Next time I will either double the recipe or make fewer, but in either case I will fill the cups to at least 1/2 full. One more tip: use a toothpick to gently swirl the filling with the batter to make a pretty pattern. This greatly improves the look of the cupcakes. I will certainly return to this recipe again and again - so good!!

WOW! I can't believe how much we enjoyed this. I'm vegetarian but my fiance is not, and we both just absolutely loved this. He only sort of jokingly asked to have this as his birthday dinner! I used an indoor grill and gosh, doesn't everything look tastier when grilled? Used rosemary bread and marinated the zukes and squash in Italian dressing but otherwise followed the recipe. We ended up eating five open-faced sandwiches between the two of us, and used one red pepper, one yellow squash, and one zucchini total (all gone!). The garlic mayo is to die for. Everything about this sandwich was lovely. We ate with knife and fork and will certainly eat this again very soon. This may be one of the yummiest things I've found on this site!!

I'd never made Hollandaise before and decided to try it on a whim to top steamed broccoli - turned out great. I had a hard time keeping it warm in water, though, and it scrambled a bit. I guess it should be used immediately. Oh, and I used my stand mixer rather than a blender because it's what I have, and it turned out just fine I think! I'll use this recipe again with no other modifications. Thanks, Chellebelle.

A bit bland, but the zucchini and corn are a lovely pair - I'll have to play with this recipe a bit to figure out how to bring out the flavors. This time I just sprinkled with taco seasoning and used 2% Mexican blend cheeses, which was good, but I think something nice could be achieved with a blend of fresh herbs. My fiance liked it and is bringing some to lunch tomorrow, so that's a good sign!

Awesome! Added extra garlic, a jalapeno, a handful of chopped baby spinach, and didn't drain the tomatoes. Also felt it needed something to add depth to all the bright flavors, so I added some paprika and a little smoked paprika, and I think that helped balance it out. My fiance, who's a meat eater (I'm veg), said upon taking his first bite "If only people knew how good vegetarian cuisine could be!" Then he added something about chickpeas being the new steak :) Served this hearty dish over couscous and will certainly make it again.

Great idea!! And a great way to serve pasta a little bit healthier. The beans add a nice creaminess. Just a few tweaks - I added a heap of garlic to start with and sauteed in olive oil, and added some red pepper flakes. Fiance loved it, plus it's so easy on my food budget. Thanks for a great recipe, Joelene!

Too thick.

Yum! I made only the dressing portion, so the rating is for that alone. I used a bag of shredded cabbage and a bag of rainbow slaw mix with the amount of dressing indicated in the recipe, and I think it was a bit too much dressing. Next time I think I'll add more shredded carrots, green onions, and some toasted almonds as other reviewers have suggested. It's nice to get away from traditional slaw, and this recipe was exactly what I hoped it would be.

I thought this soup was ok, but my bf liked it. I think it just wasn't quite right... Maybe it was too thick for me? I think next time I would puree half (or more) to improve the texture. We'll finish the batch, but I don't think I'll be making it again.

Pretty good. It's sweet enough to have as dessert but good as a side item too. I think the baking temp may be too high, as mine was already quite brown halfway through the shorter cooking time; I then reduced the temp to 350 to finish out the cooking time. I've only had edge pieces so far but they're a little bit dry. A pretty good recipe, but I think I'll try something else next time. Thanks for sharing, Kristy.

I didn't think anything could be better than Ghirardelli box brownies, but these really are so much better! My boyfriend was impressed. Took the advice of other reviewers and subbed melted butter for the oil and that made them taste extra rich. Also added a handful of choco chips. There's another recipe on here, "Best Brownies", that is identical to this one except it has frosting - based on how these taste, I'd say frosting would be gilding the lily. These brownies come out rich, chocolately, and chewy, and the only thing I would change next time is to make a double batch! Thanks, Sarah, for a great recipe I'll make again and again.