Pretty good cookie. I baked at a lower temperature, so the cookie would spread out and bake the way I prefer it. I also used a 1/4 cup measuring cup to scoop out the dough and I rolled in into balls and dropped on the sheet for a larger cookie.

Great basic recipe for fresh mushrooms. The recipe doesn't specify the type of season salt, so I used a garlic and basil season salt that I had. It was terrific.

These are great and surprisingly I prefer the white chocolate to a milk chocolate covered one. I actually already has some white chocolate mixed and melted with peanut butter and I used that to dip the cookie balls into it and I highly recommend trying melting peanut butter with the white chocolate.......the inside of these are flavorful and delicious. I didn't expect to love them as much as I do. I think they are best served cold.

This is a great buttercream recipe. I always use the same one, but I decided to try a few others. This one is different because you use unsalted butter which results in a lighter, slightly less sweet flavor. I liked whipping this icing for an extra few minutes as well as the butter in the beginning, it is a keeper!

Excellent classic recipe. I make some with plain caramel and then I coat in milk chocolate and then they become "gourmet caramel apples."

This is a keeper for our family. I don't eat meat and I can easily leave the tuna out of this or take my share before adding the tuna last. The only change I made was to replace the milk with 1/4 cup of olive oil and a 1/2 cup of water for a healthier alternative, which is on the back of the pesto mix packet. This was delicious and I will be making it again soon, I highly recommend it!

This is the first baked cheesecake I have ever attempted. I finally bought a springform pan and it baked perfectly for my first time. No issues with it sticking to the pan,the sides of the pan came right off. I made the recipe exactly as written and I highly recommend this to anyone, it was wonderful. Even the cinnamon in the crust was great so don't skip it! Don't change a thing!

I didn't know what to expect, but I am very impressed. Anytime you work with chocolate, it can be messy, but I don't mind! I actually had a brand new bottle of orange extract and I decided to use that in place of liqueur and it worked perfectly. I dipped mine into tempered milk chocolate so I could take these to a dinner party. I love using tempered milk chocolate!

This recipe should have a full five star rating, it is absolutely perfect and different than any other chocolate chip cookie recipe which sets this one apart. I made regular sized cookies using my cookie scoop, but my favorite is making larger cookies using my 1/4 measuring cup. This is the one, hand down. Try this!

They must be good because my picky husband loved them. I don't eat peanut butter cookies, but I trust his picky judgement on these. They are a keeper for us. I followed the recipe exactly.

This is "the chocolate chip cookie" recipe for me! I have tried most of the top rated ones, but this one is the winner. I followed the recipe, with exception of the unsweetened chocolate because I didn't have any on hand. This is more cakey and soft which is the type of cookie I love. I sprayed the cookie sheet each time with cooking spray and I baked on a dark non-stick pan. For some reason, a lighter metal pan would not bake the cookie properly. My husband is extremely picky and he loved them.

Perfection! This was my first time working with fondant and it went very smoothly. The only tricky part I encountered was when I was rolling the fondant out, it would stick in places on the counter although it was very powdered, so it took me a couple of tries, but is no big deal! Thanks!

I think this recipe is fantastic! Just enough sweetness and tart. I would recommend doubling the buttercream frosting. I was conservative with the middle layer and I still didn't have enough to ice the rest of the cake.

This is the classic homemade chicken noodle soup recipe. The flavor is really rich and delicious. I followed the recipe exactly, including using celery. Add the noodle uncooked to the broth and by the time it is done simmering, the noodles are perfect and the vegetables are soft.

Not a bad recipe, excellent base. I felt they were a little blah, I needed to add more salt and fresh cracked pepper to them to give them flavor. I would make these again.

These are awesome! I followed the recipe exactly and the coconut eggs taste phenomenal! Next time, I am only going to make the coconut. I tempered my choclate, so I would get that crisp, dry chocolate shell that does not need to be refridgerated. I have made the coconut eggs several times and I even bring them to barbeques. Everyone is amazed how wwonderful and professional these taste. I HIGHLY recommend tempering your chocolate and using onlu milk chocolate for that real candy taste. I also recommend that your FREEZE the eggs before dipping them into chocolate. Dipping into chocolate can sometimes me tricky or difficult if you are new to it, you may find it to be messy, but it takes time, patience, and practice to get the hang of it.

Great recipe, I just scaled it way down to only make a few pancakes!

This was my first time preparing a chicken like this. I followed the direction exactly except I didn't use celery because I normally don't keep it on hand, but I would be willing to use it next time. My husband said this is a keeper! I highly recommend this recipe, make it as is!

Great! I added 2 2/3 cups of coconut and used milk chocolate chips because I think that taste much better than semi-sweet chocolate. If you have lumps in the chocolate it is either because you let it cool and you need to slightly re-heat or you over-heated it. I highly suggest using Hersheys milk chocolate in the form of either chocolate chips, or candy bars. I never had any problems spreading the coconut over the bottom layer. I can see where it would break, but try to pour the mixture all over as best as possible and not just in the center. Spread is gently and carefully. Best served cold or cool.

Loved this! I made the recipe exactly as stated and I put some fresh cracked pepper on top when it came out of the oven. The lemon is a must, and the flavor of it is very subtle, but it is what makes this recipe different.