I don't write many reviews but these are just AMAZING. I didn't even measure anything, just eyeballed it..still turned out fabulous. They were all gone in minutes. Even people who normally don't like mushrooms were raving about these. I did add some finely chopped onion while sautéing, as someone else suggested. I highly recommend doing that.

Reviewed On: Dec. 22, 2011

I've now tried both bluberry buckle recipes on this site. They are both excellent. The one that uses shortening does turn out more moist, but I wouldn't call this one dry either. It was a really good texture, but I agree with others that it has more of a muffin texture than cake, so I tried making this as muffins instead. I think it's a great batter for muffins, not only do they turn out delicious, but they are less fattening than your typical muffin recipe. I got 12 jumbo muffins jam-packed with blueberries with a crunchy struesal topping. They were AWESOME.

Reviewed On: Jul. 21, 2009

This seems to be the hottest recipe lately so I was really excited to try it. I froze my cookie dough balls until they were rock solid, but they still baked completely inside the cupcake and you could hardly tell that there was cookie dough in there. The idea itself is really good so I didn't feel like giving it a low rating, but it seems like a lot of people are having this problem. I was expecting the cookie dough to be doughy/chewy inside. Anyway, I used devils food cake mix and cream cheese frosting. I thought this was a good combo with the cookie. Any other tips on how to prevent the cookie from baking??

Reviewed On: May 14, 2009