I've made peanut butter cups several times, always using different recipes. I assumed I'd like this recipe, with the graham crackers, better, because of the texture--but either I didn't crush the crackers finely enough or I don't like texture. They were a bit too gritty and unmixed-seeming for me. (In other words, I prefer the really simple recipes that don't call for graham crackers.) On a positive note, I used organic peanut butter (Adams creamy) and had no problem with runniness. I kept them in the fridge, though.

This was great! Aside from using neufchatel instead of regular cream cheese, I didn't really mess with this. I did follow other reviewers' advice and used one and a half times the ingredients in the cake section (i.e. 3 8oz packs cc, 3/4 c sugar, 3 eggs, and extra vanilla) and also added a simple crumb topping (flour, butter, brown sugar), which I poured on with about ten minutes left of bake time. It came out really well--the apples were tender and not oversweet, and the crust was perfect--neither too thick nor too thin, too wet nor too dry. I may have undercooked the whole thing slightly, but even the gooey center tasted great. We also noticed that this improved with time--that is, it was good the first day, but even better the next. (So make it a day ahead of time if you can.) This is a pretty simple recipe that turns out a wonderful product. I'll definitely make it again.

I've been trying to replicate a local bakery's blueberry cornmeal muffins for ages. This recipe is probably the closest I've come - but it's still not very close. They rose up and looked nice, but were a lot denser than I like muffins to be (even when I put less batter in the cups). And, though the cornmeal provides an interesting taste (and texture) they were still very bland, especially right out of the oven. The next morning, the flavors had blended and they tasted better - but by the next evening, the taste of the cornmeal had completely overpowered the blueberries; I think they're best if you can eat them between 12 and 24 hours after baking... It's not a bad recipe, though. It occurred to me as I was mixing that this combination of ingredients might taste good sweetened with honey (rather than sugar); I might try that next time and see if it improves.

I was looking for something to do with blueberries that wasn't a cobbler or pie - specifically, I wanted banana-blueberry bread. This recipe, with a couple tweaks, came out well. I used brown sugar in place of the white and replaced half the flour with whole wheat (and added another half tsp of baking powder to balance it). I completely omitted the oil, and added a lot more fruit - 3/4 cup of mashed banana and another half cup of berries. (The first time I made this, the berries sunk; the second time, I coated them with flour and they floated nicely.) I also added 1 tsp vanilla, although the blueberries have a very strong flavor. Replacing the oil with such a different amount of banana, I was a little worried about the consistency, but the bread rose properly and was neither too wet nor dry. A bit chewier than most breads, but especially after a day or so, it seemed perfectly normal. Very nice taste.