BEST. BAKED POTATO. EVER. I cut down the cooking time a bit by raising the oven temp to 400 and the two big potatoes I used took less than an hour, as a result. They ended up being by far the best part of the meal, and all we added was a bit of margarine. Next time I'll throw on some chives or even some caramelized onions, but honestly it doesn't need anything. So simple, but SO GOOD!

This recipe got such a great reaction from everyone who tried it--so much so that I had to make it TWICE in one weekend! I made it into 20 cupcakes was grateful for following reviewers' suggestions to double the cocoa powder because the flavor was just perfect for a red velvet. Two qualms: wish it was a tad more moist (although no one else seemed too concerned about that) and, more importantly, the icing had some problems. The white sugar the recipe called for came out tasty, but grainy. Not to mention it looked more like cottage cheese than buttercream. I'll use confectioner's sugar next time for sure! One last tip: you'll need two of those large red food coloring bottles to meet the 4 tbs requirement. I learned that the hard way.

Tried this when I had a serious chocolate craving but no eggs in the house, and it definitely exceeded my expectations! I doubled the cocoa powder per other reviewers' suggestions and ended up with a rich and very moist cake that I happened to love. 4-stars because I seemed to be the cake's biggest fan--a friend of mine even remarked that it tasted like a "healthy cake" and not in a good way--so I probably won't be making it again if I have eggs on hand.

Not much to say about this besides PERFECT! Proportions were great, it was sweet but not overwhelming, and compared to store bought? No contest.

What a lovely sauce! Perfect over the spinach and prociutto tortellini I had on hand. I messed up slightly by adding all the milk all at once, which made the cooking process much longer, but it did thicken eventually. I had no nutmeg on hand, but I added some shaved gruyere and loved the result.

This was pretty disappointing. The only change I made was in cooling the sorbet in a martini shaker in the freezer, but the consistency was not effected. My problem with this recipe is that it is somehow both way too sweet and way too bitter--I would cut down on the sugar and simply zest the lemon instead of dicing the peel. I used grapefruit-flavored mineral water, which added a nice little kick, but the peel and the sugar were overwhelming

I'll give this four stars instead of three for two reasons: one, I didn't use self-rising flour, which might have contributed to how dense they turned out (quite disappointing, considering I was expecting something light and fluffy); and two, because they got better the longer I kept them. I used a recipe for raspberry buttercream that I had on hand and the flavors worked beautifully together, especially after a day or two in the fridge, and went great with a cup of unsweetened tea. A lot of people thought they were too sweet, but I liked them well enough.

Not bad. A little more cream cheese-y than what I was hoping for, but good. This recipe yields A LOT of frosting, so be sure to have plenty of cake to frost or you'll end up with an extra jar-ful of frosting (like I did). Went great with the Rasberry Angel Food Cake (also from this site), but I would have liked something a bit lighter and sweeter.

This cake was delightful! I made it for my mother's birthday since she's not big on sweets, and it was exactly what I was looking for. Very light and spongy and not at all too sweet, and the rasberries gave it a nice tang. My only complaint was that the rasberries sank to the bottom, but that might have had to do with my using the wrong kind of pan (all I had was an 8" springform). Still, the family loved it. I topped it with the Sturdy Whipped Cream Frosting (also from this site) and vanilla ice cream and it was a lovely dessert. I might even try different berries next time.

WOW. If these aren't the best chocolate chip cookies ever, they're certainly the best I've made, at the very least. The texture was perfect--crisp on the outside, soft on the inside--and the flavors were outstanding. Everyone who tried them said they were better than the bakery! I used almond extract because I'd run out of vanilla, so they came out a little sweet, but nevertheless completely sublime. I'm tempted to make this my permanent cookie recipe from now on!

I thought this recipe was delightful. Loved the flavor (especially after cutting down the sugar to just over a cup, which was plenty), but the texture was a little too dense for the strawberry shortcake I was making. Still, it was very simple and relatively fast. I would make it again.

These were great! I followed the recipe very closely and was quite pleased with how they turned out--fluffy, not too sweet, and definitely addictive. Four stars for a few reasons: one, not enough blueberries! I like my muffins bursting with them, so I would add an extra half-cup or more. Also, I wouldn't fill the muffin cups all the way to the top. While the overflow was tasty, I could have got more muffins out of the recipe had I filled them 3/4 full. I followed one of the reviews and used a less-buttery streusel to top them; it was perfect, but the one muffin I made without it was just as good. All in all, a good recipe that would be perfect with a few minor tweaks.

These were so insanely good! Subbed milk for yogurt and added a little extra banana, and they turned out impossibly moist and fluffy with a perfect balance of flavors. Superb! This is definitely a new favourite.

WOW! There is a TON of flavor in these, and they were so easy to make! I skipped out on the cheese and used paprika instead of chili powder, and still they were fantastic. My only complaints would be that they didn't really need all the seasoning--I'll try cutting down the garlic powder and the salt next time--and that they took well over an hour to cook completely, but the end result was moist and delicious. Great recipe with just a few tweaks!

I can't give enough stars to this fantastic recipe! So juicy and tender--we used plastic knives to cut into it effortlessly. And the flavor! I used only half the recommended amount of Dijon and it balanced perfectly with the lemon, which was all it needed. Delicious, relatively fast and super easy; I will DEFINITELY make this again if only to see my peckish boyfriend clear his plate like that more often!

Attempted this last night and ended up with an apartment full of smoke--probably from the olive oil (per the suggestion of other reviews). The end result was tasty.

Good, not great. I took the advice of other reviewers, but it was still too dense and not nearly sweet enough even with twice the recommended amount of sugar. Perhaps some brown sugar might have helped. Still, can't say they weren't good.

Baked these last night (my first time baking cookies from scratch) and they turned out pretty good. A little too cakey for my taste, so next time I'll definitely use less flour. I'd also recommend letting the dough sit in the fridge for a bit (10-15 minutes).

Delicious and so easy! We whipped this up last night in an effort to salvage a failed Apple Turnover attempt, and it was totally worth it. Perfect texture, crisp yet soft...we couldn't get enough! Might use less sugar next time, though.