I added two handfuls of chocolate chips, and I liked the contrast. The flavor was good, but I would like this to be more dense like a brownie. Be careful though ... these are light enough that they're addictive! Good for using up a few bananas that were going bad.

This was easy to make, and perfect for strawberries that needed to be used. Slicing them worked great because there weren't any really soggy spots in the finished product, a problem I've had with other recipes that called for the berries to be chopped. I made the recipe as is, and found it was just sweet enough. I think using brown sugar may make it richer-tasting, but it's not necessary.

This did not taste as good as it sounded. The only good part was the berry "sauce" and white chocolate it was garnished with. The "pudding" itself, I believe, had too much gelatin in it because it had the texture of caulk. It was hard to taste the flavor of it because the texture was so weird. I won't be making this again.

I made the sauce as the recipe instructed, and it was a very good basic sauce. It does have a bit of zing to it, as others have said, but I made it to go with arancini and it really complemented it. This sauce is good as is, but those who think it is too tangy can simply use the recipe as a basis for something on which to expand.

These were time-consuming to make, but they were good. Next time I will make them about half the size, because as they were, they were too big. Also, the recipe said to deep fry them for three minutes, but when I did that with the first set, it was too long. The cooking time increased slightly after every couple batches. The fontina cheese was a little strong for some of the people in my family, so next time I may substitute gouda instead.

This was easy to make, though I found three apples covered the top well in an 8x8 pan. I had to bake it for another 15 minutes, too. When I was making the topping, I thought the amount of cinnamon might be too much, but it balanced out the rest of the cake well. It's a nice, quick cake to make to use up some apples. Could actually be served as a sweet treat for breakfast, too.

I followed the recipe, with the exception of using less butter as advised by other reviewers, but wasn't wowed. The oat part was bland, and overall the flavor didn't pop the way I'd hoped.

I enjoyed these, but I wanted the chocolate part to be more chocolatey. I had to make 1 1/2 batches of the middles to get 30 of them. These were pretty labor intensive, but I'd never made a filled cookie before this, so I don't know if that's typical. Next time, I may try adding some melted chocolate chips to the chocolate part. I did add 2 tbsp. of crème fraîche to the chocolate dough and I think that helped.

I tasted the marinade before marinating the meat, and it was good. A bit of advice: be careful with the grilling. I grilled the meat, and it was cooked perfectly inside, but I felt the charcoalish flavor kind of overwhelmed the deep flavor of the marinade. I only marinated the meat for four hours, so perhaps overnight would keep the flavor in tact better during grilling. After I grilled it, all I could really taste was the soy sauce flavor. I am likely to try this recipe again.

The concept of this recipe was good, but I think the recipe itself could use some improvement. I made these for the first time and liked the crispness of the potatoes at the top, and thought the flavor with the cheese and bread crumbs was good, but the bottom half of the potato was disappointing. Next time I might try to open up the potato a bit more to get some of the bread crumbs or cheese down near the bottom, too. This recipe also allows for experimentation with herbs and such. Nice to have an option other than mashed or baked potatoes.

I've tried cinnamon rolls before, but never had as good of luck as I did with these. I didn't have a bread machine, so I took the suggestion of another reviewer and set the oven to warm, then turned it off and set the rolls in there for about an hour. After letting them rise, I put them in the fridge overnight and baked them the next morning. When I started making the frosting, I realized I didn't have any confectioner's sugar, so I used the recipe on this site for Whipped Cream Cheese Frosting. It was a nice, lighter alternative to the usual thicker cream cheese frosting.

I was making cinnabon clones when I realized I didn't have any confectioner's sugar for the frosting. I searched for another cream cheese frosting and this one popped up. It was a nice, lighter alternative to the frosting listed with the cinnabon recipe.

I really enjoyed this pie. My filling ended up runny, but I'm sure that can be remedied by adding a bit more flour or a bit of corn starch next time. It was easy to make and nice when served with a dollop of homemade whipped cream.

I didn't have a box of yellow cake mix on hand so I just used some of the dry ingredients from the Joy of Cooking recipe (2 2/3 cups flour, 2 1/4 baking powder, 1/2 teaspoon salt, 1 1/2 cups sugar). I also only had regular vanilla pudding mix (not instant), but that seemed to work just fine. After combining the ingredients and adding the water, it didn't have the orange flavor, so I added 1/2 cup of orange juice and 1/8 teaspoon orange extract. I ended up having to bake the cake for 45-50 min, but once it was finished and had soaked up with liquid mixture, it was great. Next time I'll try using orange juice instead of water and adding orange zest.

Easy to make and quick to cook. Adding cream cheese was definitely a smart move for this recipe because it made the filling more substantial.

Really quick and easy to make. I made a white wine and tomato sauce to put over these, which helped balance out the power of the garlic. Without sauce, it might be a good idea to reduce the amount of garlic. The scallops baked very well. Definitely worth a try for those who are looking for a new way to cook scallops.

The flavor was great, but the problem I had was that the cinnamon swirl mixture kind of clumped. It baked fine, but it would have been better if the mixture was a little more "loose." Great recipe.

The mixture was bland, and the peanut butter flavor was barely there. However, once I added a bit of cinnamon to the batter, the pancakes had a bit more flavor. I also recommend mashing the bananas for the batter; it made it easier for the pancake to cool well on both sides.