WOW, all I can say is WOW. this recipe is absolutely amazing and fail proof. I made these muffins vegan friendly by using lowfat vanilla soy milk, grapeseed oil in lieu of butter, and 1/4 cup of applesauce in lieu of the egg.They taste heavenly. I also substituted whole wheat flour to boost nutrition value. The one thing I would suggest is reducing the sugar to perhaps 1/2 cup in the mix, since the topping adds plenty of sweetness. This will be my only muffin recipe from now on!

very easy and tasty, i made this recipe just as instructed, but i did add some soy milk into the crumble mix since it seemed a bit too dry. next time i'll also experiment with throwing in some dried cranberries.

this is a great recipe. i substituted ground beef with a meatless ground beef substitute and my boyfriend said it tasted very meaty for being a "vegetarian" meatloaf. i also added some cumin and chili pepper to give the sauce some extra "oomph." I'm going to make this for Thanksgiving so I have a meatless option at the table this year!

YUM! although this recipe sounded a little odd, it was absolutely delicious. I added about a tsp of brown sugar and a whole tsp of cinnamon, as well as a little extra pepper and nutmeg to boost the sweet potato's flavor. cherry tomatoes work just as well as one large tomato, just make sure to use a heaping handful. I also substituted low sodium organic vegetable broth instead of chicken broth to make this vegan friendly. i'm going to make it again for Thanksgiving!

amazing recipe, very sweet. i cut back a little by using light sour cream and substituted brown sugar for the crumble topping. i also used 2 16oz bags of frozen blueberries defrosted and drained. my pie was oozing with berries and wonderful! 3 hours in the fridge and 1 hour in the freezer help it set up perfectly.

WOW these just came out of the oven and they taste amazing. I made a huge batch for my boyfriend since he is participating in a 12 hour mountain bike race and asked for some "high energy food." i followed some suggestions given by others and added 1/2 cup of applesauce while halving the amount of oil, and also omitted the chocolate chips and used dried cranberries. i didn't have wheat germ so i added an extra cup of quick oats, and i also added 1/2 cup of chopped toasted almonds. this is a very versatile recipe that i'll be using in the future!

excellent recipe. i made a few adjustments to make these vegan friendly and way less fattening. instead of egg and butter, i just substituted 1/2 cup of unsweetened applesauce. i also halved the white sugar to 1/2 cup, and also did about 1/4 cup of brown sugar. i used 2 jumbo over-ripened bananas with 1/4 cup of soymilk, 1 tsp of vanilla extract, 1 tsp of cinnamon, and 1 tsp of nutmeg. baked for 10 minutes, took them out half done and sprinkled cinnamon sugar on the tops, then back in for 8 more minutes. they turned out amazing! very moist, fluffy, sweet, and not too fattening.

i made these for a big party and they were a hit. my version was made vegan friendly by substituting 1/2 cup of applesauce for the eggs, and 1/2 cup of grapeseed oil for the shortening. absolutely fabulous!

these are VERY rich, but very good! they tend to work better when made smaller, and i actually used a bit less butter than the recipe calls for, but the cookie didn't suffer from it due to the added chocolate chips.

very yummy. i skipped the margarine and added 1 cup of applesauce which made the bread very nice and moist.

really tasty, although i find that when you mash the chickpeas, they have a lot of moisture already, so 1 tsp of light mayonnaise was more than enough to make this salad moist. next time i'll add raisins and maybe almonds!

EDIT: I just finished these and they look very cute - however I used too much frosting and mine taste a bit gooey/undone, but still yummy. think of them as creamy truffle-like treats. If you are using an electric mixer to cream the cake and frosting together, it helps to spray the whisks with a little cooking spray to avoid build-up. I experimented and made one batch with the 30 minute cool-off period, and another batch straight out of the oven, and I find that it's easier to mix when the cake is still hot, but it DOES yield a "gooier" batter. NOTE: if you're using chocolate chips to coat these, you'll need to add shortening OR butter to liquify the chocolate enough. I noticed a lot of people were complaining about this step and thought it should be mentioned!

so easy and tasty, you really can't complain. i used fat free cream cheese to help cut a little fat out of the recipe.

Very tasty and hearty, I cut back on the cheese to make it lighter.

I found the pineapple overpowering and the overall flavour combination to be a bit odd / too sweet for my taste.

Pretty good, not too difficult. We added broccoli to make it a bit more hearty and cut back on the soy sauce.