i always have a hard time with consistency when i make frosting, but this was spot on. I paired it with apple spice cupcakes, so i used buttermilk instead of milk because i had some to use up. This so creamy and fluffy and yummy. i have to admit that i used my mother's fancy stand mixer, which might have aided in the fluffy part. I also like that this is a small recipe, because i always have tons of frosting left over, but never remember to halve it. yummy! will make again.

Reviewed On: Sep. 16, 2009

YUM! i didn't have any tofu on hand, so i left it out and instead added extra nutritional yeast for creaminess (used half a cup as suggested by other reviewers.) I made way too much pasta and halfway through cooking i decided to cook up a second half batch, which was just enough for a whole box of pasta. I used whole wheat pasta which normally is a little dry and this sauce was really creamy and worked great with it. Because i left out the tofu we browned a pouch of boca crumbles for protein. i also used some left over veggies that i had; a mix of corn, peas, green beans and carrots. My boyfriend loved it, and so did i. with the boca crumbles it almost had a beef stroganoff flavour, something i haven't eaten in YEARS. Cannot wait to try it with mushrooms.

Reviewed On: Sep. 29, 2008

I was in the mood for cookies but i had no vanilla or eggs. Thought i'd give these a try, and in the middle of mashing up the butter company arrived. perfect timing or what? I don't have a rolling pin so i floured up a wine bottle and rolled out the dough. These were really good fresh out of the oven. They took about nine minutes to get slightly brown on the edge of the thinnest cookie, but since there were no eggs i didn't really worry about them being undercooked, i like a soft cookie anyway. flaky and buttery and my boyfriend and his roomate loved them. Only problem....i got a blister from creaming all that butter. =(

Reviewed On: Aug. 17, 2008