Westie approved! I wanted to beef things up even more, so I added 1/4 cup whey powder, added 2 more Tb peanut butter, and replaced half the wheat germ with rolled oats. Omitted the honey, as the whey powder was non-calorically sweetened. Rolled into 1" balls and flattened onto the sheet. It made exactly 35 this way. My dog went NUTS!! She sat her butt down next to the oven and wouldn't move until I gave her a couple, and I finally had to shoo her out of the way. It's great to know that all the ingredients are good for her, and they contain no preservatives, which means BTW that they'll have to be stored in the fridge so as not to get moldy. Thank you for the recipe, a sure-fire way to make your favorite canine very, very happy.

Very good. If you like a true shortcake with a somewhat traditional, dry, biscuit-like cake, you'll go for this in a big way. The sugar crusting on the top was perfect. I pureed half the berries to make sure there was enough moisture to soak into these. If I had just sliced up the berries, it would have been a little dry for our taste. Like shauna85 said, very must like a scone.

NOTE: To those who think it's too sweet so they cut the sugar then wonder why it comes out soupy, be aware that sugar is a structural element of fudge. Fudge, by its very nature, is very, very sweet. If you don't like sweet candy, make something else. That said...Excellent fudge, smooth as silk. I've been making fudge for over 40 years. Thought I'd tried every possible combination, but this is the very first time I've seen one that actually cooked the marshmallow fluff. Normally it doesn't go in until after the butter, sugar and milk are cooked, at the same time the chocolate is added. There are some distinct advantages of this recipe, most notably that the cooking is timed, rendering it possible to make without a candy thermometer. No need to watch that thermometer for what seems an interminable length of time while the mercury rises soooo slowly. I had trouble with the result being crumbly the first time I tried it. I couldn't get out of my mind all the glowing reviews praising the creaminess, and figured I must have done something wrong. The only thing that could have accounted for such a big difference was my fluff, which was a store brand. So I tried this again today with the REAL marshmallow fluff. SUCCESS! Another second for using only the branded Marshmallow Fluff. This time the result was perfectly, unbelievably creamy. Since it's not as cloyingly sweet as many I've made, I'm changing my rating to 5 stars. It doesn't get any better.

The best I've tried of its type. True, it's not exactly what you could call a cheesecake, so "Cheese Pie" is appropriate. This recipe sets up much more predictably than the one made with sweetened, condensed milk and lemon juice. The texture is light and creamy when served cold - tends to get a little loose as it comes closer to room temperature. As a consequence, it may be frozen, and when allowed to thaw for a few minutes, can be cut and served that way. To give the cheese layer a little more interest, I added about 1/4 tsp lemon extract, plus a dash each of maple and almond extracts. These complemented the cherries perfectly. A+ for a simple recipe that tastes luscious and takes only minutes to throw together.

I am the submitter of this recipe. I have tried to have it corrected. The water should be 1/3 cup, NOT 1/2 cup. The longer you let it mellow, the thicker it gets, also. So if you like your dressing to be thick, make it 24 hours before and allow it to rest in the fridge before use. Another way to make it thicker is to put 1 Tb tomato paste in the blender with the rest of the ingredients. The paste not only makes it thicker, it rounds out the taste and imparts a lovely blush. Feel free to add more Parmesan if you like it, which will also add body to the dressing.

Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil, because butter is not normally used in genuine Italian biscotti, which never have a buttery taste. Those who think these taste bland might benefit from the addition of 1/2 tsp salt. Also, adding 1/4 tsp baking soda will keep the spices from giving a slightly bitter edge. If you want the spiciness to have a kick, 1/4 tsp black pepper will accomplish what you're looking for. I baked for exactly the time specified (25 minutes,) sliced and baked another 7 minutes per side. They came out properly light, dry and crunchy. Also avoided overmixing, which kept them from turning out tough. Painted the bottoms with white chocolate. Also, used half Splenda and half sugar. Delicious!

Absolutely wonderful! Nice spicy cake with moist texture. I diced the prunes finely and called this "plum cake" since so many have a knee-jerk negative reaction to the word "prune." It was served to rave reviews all the way around. I added 1/2 tsp baking powder to lighten the texture, which I often do with oil-based cakes, as otherwise, they can tend to bake up overly dense. This was just perfect in every way.

Good premise, but dry. Perhaps reducing some white wine is a possibility or wine plus a Tb or two of the shrimp cooking water might work. Another option might be to saute some mushrooms or chopped, peeled and seeded tomatoes. Something - anything - to increase the moisture would represent a big advance in sensory quality.

Oh, my freakin' WORD!!!!! What a fabulous flavor! This takes chicken over the edge of extraordinary taste. I would have never thought in a gazillion years of using yogurt as a marinade vehicle, but it's nothing short of genius. Maybe this hyperbole is owed, in part at least, to the wonderful fresh herbs I grow. One of the fringe benefits of living in Florida - they grow like weeds, so there's always plenty to be used. I only had straight feta, so laced it liberally with fresh minced basil from the garden and a spoon of tomato paste. It lent a lovely, light salmon-pink blush to the chicken. Added chopped fresh rosemary, oregano and parsley leaves which, together with the basil, punctuated the pinkish marinade profusely with flecks of bright green. I was going to add some crushed garlic, but knowing that garlic is such an assertive flavor that can tend to take over, I wanted to give this a shot first [almost, that is, since I didn't have the basil and sun dried tomato feta] as written. So I stuck to the ingredients in the recipe, and was richly rewarded. No garlic needed, and the verdict is I don't even want to add it in subsequent efforts. I found the lemon flavor to be the perfect foil for the yogurt, and it played off the oregano masterfully. We're not big pepper people, so I substituted mushrooms on the skewers. Thank you for an absolutely stupendous recipe. Edited: Subbed lime zest and juice for the lemon - spectacular!

This was good, but lacking flavor because of the absence of spices. The addition of cinnamon and fresh nutmeg helped. Although I folded 2/3 of the sauce into the apples before putting them into the crust (then poured the rest over the top as directed) it failed to penetrate the apples evenly. The consensus was that a conventional apple pie, in which the sugar/flour/spices are mixed with the apples, then dotted with butter, tastes much better and yields better general sensory results. Also, I bake my usual apple pies at 425 the whole time (about 45 minutes.) I backed it down to 350 at the time the recipe specifies, and the apples were too al dente. Not sure what all the feedback fuss is about, as a conventional preparation will yield better results, and all the extra steps take longer, generating more clean-up for inferior results.

This was good, but lacking flavor because of the absence of spices. The addition of cinnamon and fresh nutmeg helped. Although I folded 2/3 of the sauce into the apples before putting them into the crust (then poured the rest over the top as directed) it failed to penetrate the apples evenly. The consensus was that a conventional apple pie, in which the sugar/flour/spices are mixed with the apples, then dotted with butter, tastes much better and yields better general sensory results. Also, I bake my usual apple pies at 425 the whole time (about 45 minutes.) I backed it down to 350 at the time the recipe specifies, and the apples were too al dente. Not sure what all the feedback fuss is about, as a conventional preparation will yield better results, and all the extra steps take longer, generating more clean-up for inferior results.

Should be called "Brownie Crinkles." Used canola oil and added 1/2 tsp soda to alkalize the acidity of the Hershey's cocoa - would not add soda if using Dutch cocoa, as it is already alkalized. Baked for 10 minutes exactly and texture was like fudgy, mini brownies. Added 1 cup chopped white chocolate. Excellent in every way!

Superb rugelach. Actually 4-1/2 stars, only because the dough is one of the most difficult I have ever worked with. Two things necessary, however, when working with it - speed and patience. It needs to be chilled thoroughly at all times. As suggested, I rolled it into rounds (used a pot lid to mark the 9" circle on the waxed paper) between two sheets and refrigerated the sheets for over an hour. Once spread with jam and filling, the dough warmed fast and became sticky, so I couldn't roll the crescents at that time. Had to put the filled circles back into the fridge for another 20 minutes, and halfway through shaping each circle, had to re-chill for 5-10 minutes. Just know that these are labor-intensive. But you'll be rewarded with a lovely, tender pastry, better than any rugelach from a bakery. Buying parchment is not necessary. You can easily use foil instead, shine side DOWN. Gently loosen them from the foil as soon as they get out of the oven, as a bit of the jam and/or sugar will melt out. If you have lots of time, you're going to be very happy with the result.

Like so many others, I too had trouble getting the filling to thicken up to the proper consistency to hold its shape. So what I did was freeze it without the cherry topping, and spoon the refrigerated cherry filling over the slices, which I dubbed, "Frozen Cherry Cheesecake." Flavor was quite good, consistency was perfect, and it was a hit. One guest said it reminded her of her college days when she'd crave Sara Lee cheesecake, but couldn't wait for it to thaw and ate it frozen. So remember to check the consistency about an hour or two before serving and if it's still too soft to cut, don't despair. Just throw it in the freezer and rename it!

I make this frequently, but using Splenda in place of the sugar. About 1 cup of it gives the right degree of sweetness. Often I find that I need more Splenda than the equivalent measure of sugar, especially when the dessert is to be refrigerated. I always put a very tiny pinch of baking soda in with my Hershey's cocoa in order to neutralize some of the acidity. It makes an excellent sugar free treat, and using skim milk keeps the calories down, too, without sacrificing flavor. If you fold in some sugar free Cool Whip, it can be transformed into a respectable sugar free mousse. Additionally, 1 tsp of vanilla is usually sufficient. Nice recipe for a quick chocolate fix.

Very good. It can be made much better with a few substitutions. I used short grain Asian rice for a more authentic result. Cooked the rice in chicken stock (1 part rice to 2 parts stock) laced with the soy sauce. Great touch for even flavor penetration - much more effective than sprinkling on the soy sauce at the end and stirring in. Added a tsp of very finely chopped ginger which lent a lovely fragrance and taste. Stir fried everything using a touch of sesame oil. Minced scallions were subbed for the onion. Skipped the green beans and subbed baby peas. Some water chestnuts adds a nice crunch. All of these "subs" were pretty simple and gave a deeper, more authentic Asian flavor. This recipe is, however, an excellent basic spring board for countless variations.

Add my voice to the Greek chorus praising this excellent recipe! Reading past reviews, I can understand why some find this recipe "bland." There really isn't a whole lot of flavor, but that's just the nature of sugar cookies. Their flavor is appropriate for the type. The flavor can be pumped up for those who want a more assertive flavor by using lemon, almond or orange extract. For a plain cookie, adding a dash of maple extract to the vanilla makes the flavor sparkle. No one will know what the something special is, but it adds a bit of dimension to the plain vanilla. The dough is so easy to work with after an overnight chilling. Only take out of the fridge the portion you can roll, cutting each piece as you before retrieving the next chilled piece. These don't puff up much during baking and are sturdy, once baked. I accidentally dropped one, and was amazed, since my floor is ceramic tile, that it didn't break. One hint for those who don't have parchment and don't want to spring for it; use foil, shiny side DOWN. The cookies release easily, just like with parchment, no greasing whatsoever needed, plus no cleanup. I rolled to 1/8", and cut a heart out of half of them. Painted the solid ones with colored glaze, then set the cut-outs on top of the glazed cookies. (See picture) My friends said they were (almost) too pretty to eat. Superb recipe!

Don't know where I went wrong, since everyone else is raving about this. I baked mine for 60 minutes. I cooled, then chilled it for 24 hours. When cut, the center was very mushy. It's like the raspberry sauce had soaked into it. On top it looked beautiful (see picture) so I was very surprised that it didn't hold its texture well. I served it at a guild function, and there wasn't one "swoon" which these ladies do for great, decadent desserts. Not one request for the recipe, which is almost always the usual course of things. It tasted fine, though nothing spectacular. I've made many other cheesecakes, including just straight ones with no specialty flavorings, that were much better. This was just OK. I know that flies in the face of all the other glowing reviews, but I'm being completely honest. It was aggressively mediocre.

5 stars for a fabulous idea! I did not make the recipe for the cupcakes because I wanted yellow cupcakes. So I made the Golden Rum Cake recipe on this site. The kisses were the caramel filled ones. I frosted with a creamy chocolate buttercream, an wow! What a treat! A couple of recommendations. Fill the paper liners no more than a little over half full, since when the kisses displace some of the batter, you don't want an overflow mess. Secondly, I didn't push them into the batter, but halfway through baking, gave them just a hint of a push downward. The cake rose up to cover them completely, with just a hint of a dimple at the top of the kiss. And the kiss remained fully suspended midway through the middle of the cupcake, which makes for the perfect presentation. I baked them for only 18 minutes, which was perfect. Only the barest hint of an indentation should remain when you touch them lightly. This way, they won't be dry. A+ idea - thank you!

Just to be clear, I'm not reviewing the cake part of the recipe, just the filling and the idea of a technique for applying it inside. The cake you use doesn't matter. The filling and technique will work with any cupcake recipe. The filling is light and sweet. Instead of milk, I used coffee creamer and the texture and flavor were just perfect. As for putting the filling into the cupcakes, I went from the top instead of breaking the bottom paper. I was going to frost them anyway, so it didn't matter that a dot of white filling showed through the top. I used a pastry bag with a #22 tube. Buried the tube all the way to the coupler into the cupcake. I squeezed until the cake started to expand, then eased off the pressure as I withdrew it. Worked very well, and it's infinitely easier and faster than cutting the core, removing it, filling and replacing the core. No need for such gyrations. If you have cake decorating equipment, I recommend this time-saving technique.