Great! but If I hadnt made these changes I think it might have turned out dry: 1. use 3 cups flour (I used normal all purpose flour) 2. Mix differently: First cream butter and sugar together. Beat in eggs one at a time, add vanilla. Then add the premixed dry ingredients SIFTED to the batter alternating with the milk (1/3 flour mixture - 1/3 milk ending with milk) When you put in the cocoa to the 2 1/2 cups of batter SIFT THE COCOA I used salted butter and omitted the extra salt. Also, I used the whisk advise to creat a marbled effect. I put 3/4 of the chocolate batter, then all the white batter and then spooned in the rest of the chocolate batter and spreaded with a knife, then stuck in the whisk all around the cake. Perfect! Glazed with easy chocolate bundt cake glaze from this site NOTE: this is a dense but moist cake making these adjustments. You WILL need a glass of milk! I am giving this 5 stars ONLY BECAUSE I THINK THAT WITH THESE CHANGES ITS WORTH A TRY, AND TO ENCOURAGE OTHERS TO TRY IT! if I were to rate this recipe as is i wouldnt be able to because I didnt follow directions because in my book ingredients arent mixed that way and im not going to risk my ingredients Update: ok, so a day has past and this cake is definetly a 5. it is still moist. its covered only with plastic wrap. forgot to say i glazed this with a glaze found on this site: 1 cup semisweet chocolate chips, 1 (14 ounce) sweetened condensed milk. heat on medium heat stirring constantly until chocolate

Easy, simple.. DELICIOUS! I am never EVER making another chocolate frosting.. this doesnt have that sugar after taste that other frostings have.. also I imagine it wont taste like plastic tomorrow like other frostings that use butter thanks! 5 Dic: Im going to make this with cadburry three wishes chocolate that has dark, milk and white chocolate. in chile its called tres sueños. I want to frost cupcakes with it. I will tell you how they come out! UPDATE: Ok, so i made this with milka triolade and it was oh so goooooooood! however, the texture was more like a mousse when i whipped it. so next time im going to use 10.5 ounces triolade chocolate and 3/4 cup cream . Why? because milk and white chocolate have milk! and a higher fat content (Should have thought about it before LOL) i also was a little in a hurry so i put the still warm ganache in the freezer and it curdled a bit. make sure you have the time it takes to let this cool down. dont put it in the fridge if its not at room temperature. make sure you like the chocolate your using, or LOVE IT. the ganache will taste like it only a bit softer.. I cant believe chocolate companys havent made there version of ganache yet.. its much better than any frosting or buttercream. UPDATE 2. made the ganache and dipped strawberries in it , put them on foil and stuck them in the fridge!!! perfect, the chocolate hardened so beatifully. i will upload a picture! if doing this make sure the strawberries are dry so the ganache sticks to them

OH my WOOOOOOOOOOOOOOOOW.. this cake is excellent!! perfect as it is, I only decreased the brown sugar to 1/2 cup because I wanted to frost it.. Unlike other cakes, this DID NOT stick to the pan. I greased it generously with butter. I used to think that to have a moist cake it has to stick to the pan but now I know im wrong, this cake isnt like banana bread at all. its much lighter and moist. I omitted the walnuts because I wanted a good texture for a layer cake. This is greaaaaaaaaaaaat!!! I will upload a picture later. ps. for the frosting, used a recipe from this site. 9 ounces semisweet chocolate cut into cubes, 1 cup heavy cream. Put the cream in a saucepan, let it boil 10 seconds, then pour over the chocolate and let sit 15 seconds. Whisk until well blended. Let it cool then refrigerate for 45 minutes. Beat until fluffy Forgot to say, dont forget to take of the strings from the bananas unless you want black worm looking things in your cake! oops! I forgot to take mine off

This is great! I increased the sauce 50%, i didnt double it because it would have been too much.. I used 2 1/2 cups chicken broth (from the cooked veggies and chicken)1 cup skim milk, 1/2 cup flour, 1 1/2 teaspoons salt, 1 teaspoon celery salt and 1 teaspoon black pepper. I also cooked the chicken and veggies with 2 chicken boullion cubes. I used less butter (1 heaping tablespoon)for the onion (used green onion because I wanted to get rid of them). I didnt have celery or peas so I used 1 cup brocoli and 1/2 cup corn. This turned out great!! I bet the original recipe is just as good but in my opinion you have to increase the sauce (double is too much) for it to be perfect.. thanks for the recipe, i will be making this again The fun thing about it is you can play around with it and add veggies to your taste!

I am updating my review because i have made these in alot of ways.. and its impossible to mess them up. I have used 1 1/4 cup brown and white sugar with chocolate chips. 1 cup each brown and white sugar with chocolate chips. and last night i made them with 2 1/2 cups white sugar WITHOUT chocolate chips, these were my favorite! i didnt have brown sugar, but i loved them! very fudgy but not that fudgy that you think they are raw! i topped them with fluffy peanut butter frosting from this site.. yummy! i loved them! whatever you decide to do, just dont use the full amount of sugar.. it is not necessary, i promise!

I found a way to lower the calories of this recipe and still make it yummy if you normally use sweetners. Use splenda but be carefull with how much you put in it because it can taste sweeter with less amount. I would start with 1/4 cup and add more if you need it. Use skim milk and dont add that tablespoon of butter that is suggested by reviewers (must be good though :P). THIS VERSION HAS 93 CALORIES!! (OR EVEN LESS AS I ADDED 10 CALORIES FOR THE MARGIN OF ERROR) IM MAKING SOME TOMORROW TO HAVE A LIGHT SNACK, PLUS IT WILL LAST ME 4 DAYS AND ITS MUCH CHEAPER AND SAFE THAN BUYING THOSE "FAT FREE" PRODUCTS THAT WE REALLY DONT KNOW WHAT THEY PUT IN THEM

All I can say is WOW! This recipe is awesome, I found it by luck.. because I was going to make almost the same thing with sour cream and without the sauce.. And I thought it would taste a little weird.. so I came across this recipe.. The reviews are very helpful. I put the chicken in a bowl and put a tablespoon of lemon juice in a measuring cup and filled it to one cup with milk. Let it sit there for 3 hours (I didnt have buttermilk). Also, I pounded the chicken till it was 1/2 inch thin and put the stuffing in the middle and put toothpicks to seal it. When it was cooked I took the toothpicks out and they kept there shape. I also halved the stuffing and it was more than enough. Drained cottage cheese because I didnt have ricotta, but it must be better! But this was A W E S O M E !

hmmm, after reading all the great reviews I thought I had found "the one"..well, it isnt.. in fact, its like eating chocolate and cheese together.. I thought the flavors would blend or something, I love cream cheese frosting but I dont know what happens to it when you add the cocoa.. I think cheese frostings have to be used in certain cakes, like carrot cake.. but chocolate cheese frosting? no NO AND NO! I couldnt even use this... and sorry for the bad review, not trying to insult the chef! Just saying it must go good on something but not on a regular kid friendly cake! maybe I myself am too much of a kid and cant understand this flavor??

Ok, so I made this recipe and I have to say it is a very bad idea to mix the cornstarch with the chicken because it will stick to your skillet or wok.. I used my brand new wok and it is ruined now :( I suggest adding the cornstarch with the water.. anyway this was very tasty but I added 1 tablespoon of sugar to the soysauce thanks to a reviewer, used like 6 tablespoons of soy and added cauliflour

GREAT recipe!! im on a diet so I couldnt actually taste them but my family LOVED them!! I live in chile so for election day I wanted to make an all american meal so thanks for the recipe ps. if your cheese comes out of the sides its because you didnt close them well.. you have to play with the meat (with your fingers) to make sure they dont have any holes where the cheese can escape! i "molded" them alot of times so that i wouldnt have that problem also, if you dont like your burgers GIGANTIC divide every pound of meat in 8, they still came out HUGE try to not make them too thick.. keep in mind that 2 of them will make one!

this key lime pie is great, i followed the recipe and it is veeeeery yummy! a few tips: if you are making a graham cracker crust, make sure to make it with 2 cups of crumbs... that way you have a thick crust that doesnt break that easily make sure to bake the crust before filling it with the key lime mixture.. bake for 8 minutes let the crust cook at room temperature and fill with the key lime mixture.. put it in the fridge for an hour and then bake for 10 minutes.. I made this with the meringue II recipe on this site.. I preheated the oven and made the meringue, then put it on the unbaked chilled pie and baked for 10 minutes. great!

Im rating this 4 cause it sounds yummy but doesnt say if you should use the cream of the oreos and where to use it **Update: Ok, so thanks to the person that reviewed this after me I could make it.. I interpreted "divided" badly, i thought it was the cookies divided in 2! oops my bad.. this was delicious!

OK. THIS CAKE IS THE REEEEEEEAL DEAL. this is THE SINGLE BEST CARROT CAKE IN THE WORLD. I have tried it just as the recipe says, and with little modifications. It was fabulous both times, but I prefered the texture with my changes. Use 1 cup brown sugar and 1 cup white. If you like a perfect smooth texture grate your carrots. If you like to see the carrots, then grate them thicker! My only problem with this cake is that it is a bit too greasy. but its wonderfull so next time im going to use 3/4 cups vegetable oil and 1/2 cup applesauce. As for the frosting, 2 cups of sugar is enough.. the cake is pretty sweet and is perfect without the frosting Oh! you can also use chopped walnuts instead of pecans. update: I made cupcakes with this recipe, they came out great! I halved the recipe and had 15 normal sized cupcakes! oh! and I never have that problem with the extra liquid grating the carrots! i think the texture is great!

Im sure this recipe is delicious without my modifications!! BUT I used 1/2 cup milk, 1/4 cup heavy cream. I used regular pizza cheese since it was the only thing I had and also used 4 eggs instead of three! I used 8 slices of bacon to make my brothers super happy :P This was the first time I made a pie crust and it was very yummy.. I made it with butter because there isnt shortening where I live, or if there is I dont know how to translate it! DELICIOS!! 35 minutes in the oven and it was ready

Im glad I read the article before making this cheesecake. Also, I read the reviews and found one of a mother of a 12 year old who made the cake very helpful.. (ps. you have a future chef) I used the same amounts of everything but changed the directios.. hope you find this helpful!! 1. Preheat oven to 165º C (the temperature said in the directions) 2. Put your cookies in the blender to make the cookie crumbs, or roll them in a open ziploc bag. Double the cookie crumbs and butter to make a thicker crust.. If using oreos use 2c. oreos and 1/4 cup butter. If using graham crackers use 2c crackers and 1/2 cup butter and 2 tablespoons sugar. Mix butter and sugar(if graham) into cookies. Press down on the greased springform pan. BAKE FOR 8 MINUTES, this way your crust wont be soggy or too soft. let cool completely 3. Put your raspberries and water into blender, strain and put in saucepan with sugar and cornstarch. Let boil 5 minutes stirring every now and then. 4. Cover the bottom and sides of your pan filled with crumb crust with 3 or 4 layers of foil paper. 5. In a metal bowl over boiling water melt chocolate chips with the half and half. 6. In a large bowl mix cream cheese with sugar until soft. Beat in the eggs one at a time. Mixture should be soft and creamy, do not over beat. Carefully add chocolate and vanilla until blended in, do not over mix. Pour the half of the cheese mixture on top of the cookie or cracker crust, then spoon 3 tablespoons of raspberry sauce, pour in th

I love rice crispie treats because I remember them from my childhood. Since I know live in chile i love baking "american" things to give to my family.. and these were great! I replaced the rice krispies for choco krispies because they dont sell the regular cereal here.. they are just as good, i recommend trying them. this was perfect, DONT CHANGE A THING. the amounts of ingredients are just right..

This cornbread is wonderfull!!!!!!!!!! my family absolutly loved it. I live in Chile where every american thing is very hard to find like chocolate chips, cornmeal, cornsyrup, etc. But I used instant yellow polenta which worked wonderfully.. I assume its the same as cornmeal. This cornbread brought bake memories from my childhood. Everybody in Chile thinks american food is just burgers and cheese but I have proven them wrong making this, carrot cake, oatmeal chocolate chip cookies.. Update: I have discovered that if you brush a little melted butter on the hot corn bread it turns out prettier. My cornbread just doesnt come out with a golden top but this helps alot!

these cookies are veeeeeeeeeery good, but if you dont modifie it as other reviewers say, you probably will have a flat cookie.. so the ingredients that you should change are: flour, use 1 3/4 cups. baking soda, use 1 teaspoon. salt, only 1/2 teaspoon. If using salted butter, omit the salt. Update: I made these again and I cant believe how happy they make people LOL. Just wanted to say that the batter will seem very tough and hard.. but they come out very soft and chewy! If you want a chewy cookie let them cool on the cookie sheet 5 minutes, if you want a crispier cookie let them cool 1 minute! there is an article called perfect cookies on this site, its very helpful

Im sorry for the low rate.. but this cake just wasnt what I was looking for.. I read several reviews before making it and decided to make cupcakes because some people said it sticked horribly to the pan.. well it sticked to my muffin papers as well! The taste was good thats why I give it 3 stars, but the texture wasnt good at all. I think cakes must be moist but dense enough to hold together!! Maybe its just to much water. update: i have been thinking about this cake and how it turned out LOL so im going to give it a second chance.. maybe i will add only 1 3/4 cup water and make a cake out of it. maybe cupcakes were a bad idea , you have to have a good frosting for this cake. Update: Ok, havent made this again but did make one similar and found out that you have to use parchment and grease your pans well. Problem solved!

I give this a 4 star ONLY because I listened to some reviews that said it was a little runny. I used only 1/2 cup milk and 1/2 cup cream cheese (4 ounces). Plus in my country they dont sell tomatoes with onion and garlic so i sauteed 1/4 cup onions and 2 garlic cloves this came out great and the cream cheese gives it a special texture