Baked for 34 minutes, and they came out a little dry. Will test them a bit earlier next time. Absolutely decadent and awesome chocolate flavor, though! I couldn't stop eating the edges as I was cutting them to bring in to work!

Wonderful cookie! Perfect for what I had in mind when I set out to look for cookie recipes. One of my friends had recently asked me whether it was possible to make a candy corn cookie, so I decided to give it a try. I eliminated the chocolate chips, added some chopped peanuts, and as soon as the cookies came out of the oven, I pressed candy corn pieces and peanut halves on top. Delightful!

Because of a time crunch, I made a white cake from a mix to take in to work for a co-worker's wedding shower. I don't like the taste of ready-to-eat frosting, though; so I perused Allrecipes to find a frosting recipe I thought would work. I'm glad I landed on this one! It worked beautifully; a wonderful complement to white cake. I did multiply the recipe by 1/2, according to other reviews stating that it didn't make very much, as I like a thick layer of frosting on cake! I also substituted solid shortening for 2 Tbsp. of the butter. I like the consistency that shortening lends to frosting. I'm sure it still would have been perfect with all butter used, however. Great basic recipe!

I started baking scones just a few months ago, and have been on a quest to find the perfect recipe. My quest has come to a delightfully happy conclusion with this recipe! I've used this as a base for cranberry almond scones and lemon scones. It's so versatile and easy - and the suggestion to freeze and grate the butter is pure genius! THANK YOU, THANK YOU!

YUMMY! This cake was wonderfully moist, with a subtle cocoa flavor. I appreciated that it wasn't "in-your-face" chocolatey. I frosted it with a buttercream frosting from this site, and also sprinkled it with some Heath toffee bits that I needed to use up. This just may become my default chocolate cake recipe!