This was the BEST cookie recipe that I've EVER made...EVER!! I followed SVROSS' advice and it was a winner!! I made only 2 changes: I made a "monster" cookie version (using a huge serving spoon to scoop the cookies lol). I would suggest to take it down to 325 degrees and keep it in there for 15-17 minutes for larger cookies. Also, I used pure vanilla bean paste, which is equivalent to extract in measurement (but I love how it gives the illusion that I scraped real vanilla beans lol. ;) FYI-I found the paste in TJMaxx for $7.99. Also, this sized batch is GREAT for fundraising. I'm DEFINITELY going to use this for my child's Bake Sale this year. THANK YOU!!! :)

Reviewed On: Jul. 8, 2011

This recipe was A-MAAAAAZING!!! It was such a light, refreshing taste! Oh yea, it surprisingly had a cheesecake flavor too! I made a substitute with the vanilla. I used real vanilla beans; it gave it that Breyers vanilla ice cream look lol(YUM!). I've also doubled the recipe for 2 strawberry banana cream pies. Now that I know how to make whipped cream AND how simple it is to make, I have NO reason to buy that canned stuff again!! One more thing...I whipped it a bit longer than suggested (abt 7-8 min). I wanted it to be extra fluffy and it was! :)

Reviewed On: Jul. 13, 2010

I thought this recipe was a great substitute to the meatloaf of my childhood. However, the thyme and basil gave it a "twang" that gave a weird after taste. I think the next time I will make it without those two spices.

Reviewed On: Mar. 16, 2010