This is almost the same recipe as the one in the Betty Crocker cookbook, except this one has vanilla. Mine don't come out flat, actually this is the most puffy cookie that I can make. Always delicious, you cannot go wrong with this recipe. I add more cinnamin to the top with the sugar.

Not bad, it was easy to make and my husband really loved it.

If you follow the recipe instructions, you will get very thick batter. Many recommend that you just follow the instructions on your brownie box and I would also recommend that. I followed the original instructions here and my batter was extremely thick. I only got 8 brownie cupcakes out of this. I used Ghiradelli double chocolate chip brownies and I topped some with milk choclate and two of them with M&Ms for my toddler. I did not care for this recipe, FOLLOW THE INSTRUCTIONS ON YOUR BOX INSTEAD.

I have been eyeballing this recipe for sometime and finally made it today. The cake itself is fantastic, but the icing to me is a little too sweet. Me being a sweets junkie, this is rare for me to think something is far too sweet. I had to scrape much of it off so I could finish my piece. It goes great to a glass of milk. I would still recommend this recipe and I would also highly recommend melting milk chocolate to drizzle on top with crushed Reeses.

Tasted great to me!

I changed mine slightly....but this is a great base recipe to build on. I don't usually have tomato juice, but I had a carton of organic creamy totmato soup from Trader Joes that I used as my base and I added potatos, fresh cut and steamed carrots and zucchini.

This wasn't too bad, however I added dijon mustard and some cheese to this recipe in addition to extra salt.

Great basic milkshake. I followed original recipe, but added some caramel syrup. Thanks!

This is fabulous to the point I am almost speechless! I knew this would be great when I saw dijon mustard. It is my own secret weapon when I make cheesy broccoli soup from scratch at home. The mustard is really what makes this extra special. I added more dijon, salt and fresh cracked pepper and the only slight change I made was heavy cream in place of milk for a more wholesome and filling taste. I couldn't stop licking the the spoon from the cheese mixture when I was done.

This is a no brainer in my opinion. Milk chocolate tastes best and you can drizzle white chocolate on top if you wish. I have been making these for quite some time and they are always a hit at any event, I think because people don't expect it. I put as much chocolate on my strawberries as possible! Mmmmmm....

I made these exactly as the recipe follows. I recommend using silicone cupcake pans if you have them, then you don;t have to worry about papers. I added some cloves and extra cinnamon and nutmeg. These are super tasty!

Good recipe, but I used fresh spinach instead of frozen.

Tasted great for me, I prefer mine basic. Easy to make and went great with tortilla chips and cheese quesadillas.

I made mine with handmade torillas, mild salsa and mexican blend shredded cheese. Next time I was to try brushing the outside of the tortilla with butter, otherwise I normally use a little bit of extra virgin olive oil.

This is really the best. I halfed to recipe because I didn't need much for my strawberry cake. Perfect consistancy! Mmmmmm.

PLEASE NOTE! The caramel slides down the apple because it is coated in wax. You need to dip the apple into a pan of boiled water for 10 seconds or so and then wipe the wax off with a paper towel. You may notice some of the white wax while you are wiping. If you fail to do this, the caramel will indeed slide off. If you want to drizzle chocolate on these, I suggest getting a plastic Wilton candymaking bottle, they are usually only $1-$2. Melt the chocolate in the bottle or put the already melted chocolate into it and you will have more control of the chocolate. Good recipe, but I prefer mine with different coatings/toppings. I hope this helps. The caramel sliding off is not the recipes fault, so I don't think it is fair to rate this recipe according to that problem.

This is a five star recipe with my changes. I halfed the chicken broth to 4 cups and substituted heavy cream for the cream of mushroom. I also add dijon mustard to my cheese broccoli soup, it is the secret weapon.

LOVED this recipe. I had no problems, I actually decided to make these last minute and I only refrigerated them for 20-30 minutes and they were easy to work with, not too sticky and it was fun rolling them out into ropes. I used powdered sugar to lightly dust my counter instead of flour.

I really liked these, the seasoning was great, I just had to ake them a bit longer than the recipe states.

I think this is a pretty good recipe. I do not eat meat myself, but I made this exactly as the recipe follows for my husband and he was is was good, so I am basing the star rating on his reaction.