DELICIOUS! I needed to make a gluten-free chocolate trifle, and this cake was perfect for the job. It was like a super-fudgey-brownie cake, and was excellent when paired with the whipped topping, pudding and Kahlua in the trifle. I used dairy-free margarine to bake the cake and it came out just fine. Will definitely make again.

Delicious! I also increased the flour by 1/4 cup and baking soda by 1/2 teaspoon, and cut the salt to 1/4 tsp as recommended. A very moist cookie, and it freezes well. We made these on a Sunday in Lent and because we gave up sweets during the week, we froze them and then pulled a few out each Saturday night/Sunday and microwaved them (about 10 seconds/cookie). Very good with ice-cream!

These are very, very good. They kind of remind me of biscotti, but more moist. I recommend using two eggs rather than one- I did it by accident but I think it gave them a lovely richness. They keep well in the fridge and are excellent when paired with coffee. Will make again!

DELICIOUS, and pretty quick and easy. I made this over and over when I was expecting, and we still aren't sick of it! I make it with dairy-free margarine and use less butter (in my case, margarine) and oil than called for and it's still delicious. We serve it over sticky rice and we don't thicken the sauce. Very, very good.

This recipe is a DREAM. I made it into a tiered cake for my parent's 30th anniversary and it worked out beautifully. Also made it using dairy-free margarine and frosted it with a simple butter-cream frosting (also made dairy-free). It was LOVELY and my mom loved it so much, she's made it several times since. A keeper!

These were GREAT; we gobbled them up. I'd recommend using 1 tsp garlic powder instead of 1/8 tsp, and instead of celery salt, one stalk of celery chopped into tiny pieces. Also, I added about 1.5 T apple cider vinegar and 2 tsp apple butter to the tomato sauce. Made for a tangy/sweet sauce. Delicious beside mashed potatoes OR over rice. Will make again, and often!

This recipe is amazing. I am a SERIOUS almond paste lover and so is my husband, and almond croissants are so hard to find, so I've always wanted to try to make my own. We also have many a dairy allergy in our family and I was able to pull these off using dairy-free margarine and soy milk! We made these for Easter brunch and boy, were they delish- easier to make than I expected, too. Making the dough the day before saved so much time Easter morning. I recommend sprinkling with LOTS of almonds and after they're done cooling, dusting with powdered sugar. These will definitely be made every Easter and more often, too, from now on!