Super good, super cheap, super easy. Everyone loves them. Put a brownie in a bowl and microwave for 5 seconds (no more), add a scoop of vanilla ice cream, and taste the magic unfold! No joke. Amazing.

Cooks Illustrated has a blueberry scone recipe that is a little tricky. This cookie recipe makes a cookie that is identical to the scones but a whole lot easier and, most importantly, more numerous!! They're delicious. I followed the recipe exactly, and before baking, I sprinkled a little turbinado sugar on the cookies for that crunchy top. I also sprinkled a little nutmeg on some of them which was very good, but the cookies were just as delicious without. I only made a few and put the rest of the dough back in the fridge so I can have fresh ones whenever necessary for the next few days!!

Wonderful!! This was my first attempt at potatoes au gratin, and I am quite proud of the results. I made them almost exactly as described, but I did cut up the onion instead of leaving it as rings. To the people that cooked the onion first afraid of it being raw: it's going into a 400F oven for 90 mins, it WILL get cooked. My cheese did separate, but I think that's just the cheese I chose. I took the foil off with 20mins to go for the browned top. Super delicious.

I'm eating this right now and had to write the review immediately. These are AMAZING. They took me just under 2 hours though (because I tend to not prep ahead of time), and they actually rose kind of funny in the oven, "tim burtony" describes them. I put them in a 9x13 pan and baked for 25 minutes, took them out when brown on top but still soft (not doughy) inside. I thought 1 tbsp cinnamon wouldn't be enough but it's perfect!! I topped them with cream cheese frosting someone else mentioned on here and they're delicious. I don't think I've ever had a cinnamon roll this good.

This bread is so amazingly light and fluffy. I didn't want to make 6 loaves worth of dough, so I cut the recipe down to 1/3 (I only made 2 loaves) and it was great! The next day though I noticed the bread was a little dry even though I stored it in an airtight bag, so I think cutting the recipe either lost some water or gained some flour. I used my mixer most of the way, but hand-kneaded a lot of the flour. I ended up having to make it the next day for someone else who wanted to take it to a party, but in little muffin form! For that I just put a little dough in the bottom of well-greased pans, let them sit for another hour to rise, and baked for 15-17 minutes. They turned out just as perfect as the loaves. Just don't add too much flour - you want sticky dough when it comes to bread or you'll get a dry loaf.

I didn't really know what to expect, but it turned out to be DELICIOUS. It's like eating hot apple custard. I did everything just as written but doubled the cinnamon and the apples. I had some the next day too and still delicious!! Mine looks *exactly* like LESLEYfromWI's photo, too, edges and all. Keeping this recipe for a lonnnnng time.

Perfect. I followed other suggestions and used 2 cups sugar - 1c white, 1c dark brown. I used a tad less oil (7/8c?). I made 3 dozen mini muffins and 1 loaf using a single recipe, and cooked the minis for about 30-35 minutes or so. I've never made zucchini bread, but everyone absolutely loved it. If you stack up some cream cheese or some butter, oh lordy it's amazing, especially if the bread is still warm... mmmm.... Oh yeah and leave all of the juice in the zucchini pieces!!! I let some juice run down the drain before remembering that other reviewers said it was necessary, so keep that abundant green liquid! Mine were slightly dry since I lost some of it, but still FANTASTIC.

These were delicious and easy, and my mother, who knows I can't cook, liked them too! I added two huge cloves of garlic (minced), and for the cheese I had the "pizzaria" Kraft blend (from making pizza, it's mozz, prov, parm) so I just used 1 cup of that. Also I didn't use up all the mix yet (make them as we want them) but I'm definitely going to get more than 4. I think they need salt/pepper though, and I might throw in some italian spices on the next. Thanks so much for sharing this recipe!

The sauce was great. I used 3 pounds of tofu instead of chicken, and realized I should have cut the pieces a *lot* smaller. I didn't deep fry, again realizing my mistake. The sauce was very good though, but I would like it to go a little spicier next time, maybe some hot sauce or red pepper flakes or something. I also cut the corn startch down to 2TB for the marinade, and used about 1/4c for the sauce, which turned it into a thick jelly when heated, which is what I wanted. All and all it was indeed tasty and I will be making it again, albeit with a few tweaks for my own tastes. OH! And I omitted the MSG. I don't even know how to get ahold of it.

Wow. This soup is perfect. It's the first soup I've made and it's wonderful. I made mine with veggie broth and omitted the bacon, also I only had fresh basil so I just took 10 medium and small leaves and chopped them up. Since I didn't use bacon, I just did olive oil (didn't measure) for the garlic/onion. I can't even describe how perfect this is. Even the salt content is perfect (I like a lot of salt, others might want to take it down to 1/2 tsp first). Next time I might to cut the potatos smaller (yukon golds, peeled, cut, then covered and microwaved), also I think adding some steamed broccoli florrets would give some nice color. It's soooooooo good I want to go eat the rest of it!

You might be my hero. I've been trying to figure out how to make restaurant-style potato wedges without frying them or buying them, and this was it. I used Yukon Golds and seasoned bread crumbs. I added a little salt/pepper/parmesan, and I found that the breadcrumbs that were cooked on the bottom side of the wedge were the best part of the fries, all mashed together into the potato. Cooked at about 410F. I've never been so excited about potatoes!! Thank you!

I had high hopes but it just wasn't there. The sauce was super watery and flavorless, not at all absorbing into the veggies and tofu. I ended up adding 1 or 2 TB sweet chili sauce, then a few shots of Frank's Red Hot, a few shots of teriyaki sauce, and more re-simmering. Better after that, but I think one should add more cornstarch than 1 tsp.

This recipe is now my fruit pie recipe. I used it with Grandma Ople's Apple Pie, and for the Apple Pie Bars recipe (I doubled this one and used it after theirs didn't work out too well). It was perfect, flaky, delicious. I ended up using all of the water, and found it best after just 10 minutes in the fridge rather than a full 30. If this were eBay, "Will do business with again A+++++++!"

It was so good. I changed a lot of things. Like other people I added 1 TB vanilla, taking away 1 TB water, added 1 tsp cinnamon, 1/2 tsp nutmeg, and a pinch of allspice to the syrup. I also did a double crust instead of a lattice, pouring all but a skosh of the syrup over the apples before putting on the crust. I saved some syrup, and used the leftover dough to make hearts on the crust, all brushed with some syrup. It was very deep and flavorful.

It was DELICIOUS, but I did make a *lot* of adjustments. First, my chili sauce was more tomato than pepper so I added a few dashes of Frank's hot sauce. I also added a sprinkling (1/8 tsp maybe) of chili powder, and I added about 1/4tsp of red pepper flakes. Instead of chicken, I used half of block of extra firm tofu cut up fairly small, half of a red pepper, and half of a yellow pepper, but sauted them with veggie oil until they were all browned. It was kinda thick, I ended up adding 1/4c water to the sauce, but that's my fault - I accidentally did 2 TB cornstarch/water mix instead of 1 TB in the sauce, my bad. Oh, also, I didn't have the hot chilis, but still great. Thank you for showing me how easy it is to cook up something super spicy!

They were amazing. I cooked them for about 10 minutes and I also added a hint of ginger. After cooking we sprinkled more cloves on top for an extra kick. They are so soft!! We didn't have butter flavored shortening so we just used regular stuff, next time I might just go full butter like others. Also, I want to try them with dark brown sugar (that's all we ever buy), and lower the amount of white sugar (I think I misread the measuring cup and added too much because they were a little too sweet). Otherwise, they were incredibly easy to make and were delicious. I baked them with the 12yr old girl I'm babysitting and we had to halve the recipe because of an oatmeal shortage, and we both had fun and easy time. I think this is my new oatmeal cookie recipe forever.

Delicious. It tastes like eating straight up chocolate chips. It wasn't what I was looking for (I wanted something to go with the dark/dutch cocoa chocolate cake, this felt more like something... I dunno, for a lighter chocolate cake!), but it was still crazy good. Cooled off and became thicker and still made for a fine icing rather than a thin glaze. So long as your pour it while warm, it will still drip over the sides like a glaze.

Simple and delicious. Topped with a chocolate buttercream. I made the cake in the single pan and couldn't get it out of the pan in one piece, so I will probably throw this into my mixer so I can grease my pan. I didn't try it with coffee instead of water but I think I will next time. Also I realized part-way through making it that it's a vegan recipe, and that's kind of nifty that going vegan for dessert saved money during the Depression era! UPDATE - I learned that these are great mini cupcakes, between 7-8 doz yield. I baked them for maybe 20mins, but that varies. I topped them with vegan icing (shortening + water + confectioners' sugar) so I can share them with most all of my friends. They're so perfect as minis.

Perfect and extremely simple. I stuck a huge whisk in my jar of tahina to get it going, that was the most difficult. Threw everything in the processor, turned it on, salt and pepper to taste, super simple.

Super tasty and super easy. I used Yukon Gold and dried the potatoes before putting them into the skillet. Super easy. I also added some garlic powder and for the second half I cut up 1/4 of an onion and mixed it. I'm eating them right now and they are perfect! Thank you for this!