Great muffin! Very moist and flavorful. I used whole wheat flour, omitted pecans (didn't have them on hand), added 1 and 1/2 tsp vanilla, added 1 tbsp butter and had to substitute vanilla soy milk since I was out of regular milk. I also had to add peanut butter chips since I didn't have a whole lot of chocolate ones left and it still turned out good, just probably not as good had they been just chocolate chipped. I will definitely make again!

Reviewed On: Jul. 15, 2009

Great cake base! I used brown sugar for these rather than white (always brown for me). Instead of milk, I used a cup of buttermilk and added a little bit extra vanilla. I added some shredded cocounut in the mixture as I was making coconut cupcakes and everything turned out great! I will definitely be using this recipe for all my cake bases! It was moist and a nice medium of being fluffy and dense. I keep the cupcakes in the fridge then pop em in the microwave for 20 seconds and it's just like being fresh out of the oven again, yum!

Reviewed On: Mar. 20, 2009

These cookies were phenominal! I scaled down the recipe to make 2 dozen. Having used a whole bag of chocolate chips, I had a hard time getting the chips to stay in the dough but it was worth the patience because the cookies turned out so chocolately and delicious. Rolling them into balls before baking made them nicely shaped and they weren't flat at all. I gave some away to co-workers and neighbors and they were a smash hit! I can't wait to make these again and again and again!

Reviewed On: Mar. 4, 2009