Thank you for this wonderfully versatile recipe! I made a variation of the cake using graham cracker crumbs for the base (because we had 9oz of them in a bag that needed using up), chocolate brownie cookies for the sides, brownie chunk ice cream, dark chocolate fudge topping and chocolate pocky. (Pocky are a Japanese treat, thin pretzel sticks dipped in chocolate or an endless variety of other sweet and savory toppings. They're not too hard to find in North America though - I found that 3 small 40g packages were more than enough.) I put a layer of pocky on top of the first layer of ice cream, then sliced and flattened the remaining layer of ice cream so that I could arrange another layer of pocky on top. I put this in the freezer for a few hours and then drizzled the hot fudge over top and froze again for another hour or so. The end result went over very well with the kids, though I personally was not happy with the base which I found salty (probably should have used unsalted rather than salted butter). However, everyone liked the ice cream cake a lot. This was my first attempt at an ice cream cake and I think we will be making it again quite often, since there is so much variety possible.

Reviewed On: Aug. 30, 2009

This made a delicious pie. The blueberry mixture bubbled up nicely. In future I would leave out the cinnamon because in a way I felt like it interfered with my enjoyment of the blueberry flavour. That said, I found myself fighting off the urge to lick my plate clean!

Reviewed On: Aug. 8, 2009

I took the advice of other reviewers and increased the sugar. The muffins were delicious - light and fluffy. A little bit on the dry side so I might increase the oil in the future.

Reviewed On: Aug. 5, 2009