I never thought you could have the coffee cake flavor without the coffee, but as I eat this cake, I'm at least reminded of a coffee cake and I guess that's the idea. I took another reviewer's suggestions and instead of oil used a half cup of unsweetened apple sauce and a half cup of apple butter. The cake came out SO moist, that I'm sure it could've stayed in the oven a few minutes longer than 30 minutes. Also, before I sprinkled the crumble layers I scattered a handful of milk chocolate chips and I think that it added a nice little surprise to each slice of cake. Also, I only had a 1oz pack of butterscotch pudding so I used 3 1.5oz packs of vanilla pudding and the 1oz of butterscotch. I think it's delicious and I'm sure my coworkers will think so too! Next time I might throw in a few tsps or tbsps of coffee grounds and let them steep in some hot water and use that instead of the cup of water, just to give it that extra coffee kick!

I thought this was really delicious. I brined the chicken overnight (like I usually do because the chicken maintains moisture that way). I ended up reserving some of the cranberry/pineapple mixture and I was really happy I did because I felt that when it was cooked it didn't maintain the sweetness as much. Also, I threw a few cheddar cheese curds over the top when I took of the cover and that just put the delicious factor over the edge! I'm always a fan of cheese and fruit! Thanks for giving me a way to use my left over thanksgiving cranberry sauce!

I probably made the cookie layer too thin so I had a lot more swirls, but they were still delicious, even with reduced fat PB! I tasted them the next day and they were JUST what I was looking for. They taste like these peanut butter cookies that I've only had at work before and can't resist every time...now I can make them on my own! I don't even think that they need the chocolate swirl, throw in some chocolate chips and I think they would be great.

This cake and all of its components are ABSOLUTELY delicious, but I have one problem. It never LOOKS good. I've made it three times and have had different issues each time. The first time I didn't thicken the syrup enough so it basically just made the whipped cream runny. The second time I didn't whip the cream enough so it wasn't fluffy enough. Both of those times I used a springform pan and the center didn't cook all the way through, so I decided to try using 2 9" rounds and they baked wonderfully, but were difficult to get out and actually "broke". I didn't think this would be much of a problem, but when I layered them, the pieces ended up pulling apart and sliding off the sides. It looked a MESS, so I served it as one of those kind of things where you just mix it up lightly and spoon it into a bowl. I'm pretty much resolved to believe that this is how it's always going to be. Bummer, but I'll keep trying because the taste it out of this world.

I'm going to try this recipe again because I must've done something wrong. The consistency was great but they didn't spread at all. I used "sweet 'n' low" instead of sugar and I guess I've become sensitive to the taste of artificial sweetener because I didn't taste the peanut butter at all. Also, I think I overmixed the PB and egg whites, so be careful.

These are WONDERFUL. I used Ghiradelli double chocolate mix with choco chips in it, so I didn't add the extra chocolate chips. I baked them for 9 minutes and they're soft and delicious and taste like fluffy brownies! My coworkers will LOVE them.

I messed these up and they still came out deliciously. The lemon filling is PHENOMENAL. I just want to eat it alone.

It's delicious but took A LOT longer to bake than listed. Maybe it was just my oven, but it was really difficult to slice them as well. They still look good, just not EXACTLY what I was looking for.

Just didn't have enough flavor for me. I might add some kind of meat next time, maybe a little big of milk or cream to make it a bit creamier. Less breadcrumbs are necessary. Maybe some random spices would've spruced it up. I guess it's all about personal preference because people really liked it at the party I brought it to!

Probably could've used more peanut butter. I replaced the white sugar with artificial sweetener and people seemed to really like them still. I think they definitely settled into a more tasteful place. I probably would've added more banana too. They were good though. I suggest using chunky peanut butter, the little bits of peanuts add great flavor and texture.

The cookie melts in your mouth but also has a crunch to it. Great for crunchy and chewy cookie lovers! I didn't even add the nuts and they were fantastic!

A bit sweet for my taste, I do like the tang though. I think a little salt might've helped a bit as well. I threw in some shrimp too - they would've added more had I marinated them in some spice. I think I'll try to make this again sometime, but probably reduce the sugar (or artificial sweetener) a bit.

These cookies are great! They taste delicious and they're not too overpoweringly sugary from the maraschinos. Delicious with or without nuts!

A bit flat as some other reviewers said, but nothing that can't be remedied. They were absolutely delicious. The batch was not big enough! I might try a few other types of jam next time.

These cookies smell like christmas! I followed this recipe directly except that I finely chopped the persimmons by hand in order to maintain a bit of their texture. The one complaint I have is that there wasn't enough of that persimmon taste, it just tasted like another holiday cookie (a great one mind you, very moist and delicious - but just another holiday cookie nonetheless). Someone did ask for the recipe though. I guess it's just not everything I was expecting. Still great though!

These are very light and very tasty. I was worried because when I had the whole mixture together I thought there was just too much other "stuff" and not enough of the meringue, but when they were done it worked out just fine. They also didn't puff up very much, so I suggest making little ones that you can just pop in your mouth. Mine spread out a little bite more than they should've because I didn't get the meringue to stiff peak phase, but very close and they still turned out delicious. A little difficult to get off the tin foil, and since they're so fragile I would probably suggest spraying the foil first. All in all, very easy (after beating the meringue) and it is a nice treat to have them ready in the morning!

I followed this recipe to a T, but I split the dough at the end and added about 3/4 cup of chocolate chips to one half and a cup of craisins and a tsp of orange extract to the other. I wanted to make smaller scones, so I separated each "flavor" into two rounds and cut them each in 8 pieces with a pizza cutter. They are a little bland, but in terms of scones (which I believe aren't really supposed to be that sweet) they are delicious. With tea or milk or anything they are the perfect breakfast snack. I baked them for 11 minutes and they were slightly golden brown on the bottom. I could've baked them a bit longer to give them more of that "harder" scone texture, but at 11 minutes they had a nice crust and are light and doughy. all in all a success. I think I would consider adding a bit of vanilla next time, or some other kind of flavoring. Maybe sprinkling them with a bit of sugar to sweeten them up. I might make a simple powdered sugar glaze and drizzle it on top. They look and smell delicious! Everyone absolutely loved them and raved about them. They said they were the best scones they'd ever tasted!

I didn't have any oranges or orange juice...etc, so I used lime zest instead. I was a little nervous about the tartness of the cranberries but you have to eat more than one just to figure out if you really like them...and I do! I will be bringing them to work tomorrow and I'm known for my great baking. I just hope that everyone else likes them. I will be glazing some of them with a simple powdered sugar glaze like some comments suggest and maybe that will balance the tartness for some people! Great little cake-like cookie recipe!