the batter was AMAZING - muffins came out beautiful - filled each a little more then 2/3 in a 12-muffin tray. few changes - and i mean very few - added 3 tsp vanilla (i LOVE it) and also a 1/2 c. chopped walnuts to batter. It was thick and DELICIOUS! used about half heavy cream and half milk - didnt have buttermilk. for the topping i replaced with brown sugar and also halved the flour and added half rolled oats for a streusel-like crispiness. WONDERFUL - my boyfriend and brother ate all 12 in a week everyday for breakfast!!! next time will add chocolate chips i think - and maybe raspberries ;) Thanks!!!

Reviewed On: Jul. 23, 2009

Great recipe for Bruschetta - but having just come back from living in Tuscany for a few months I wanted to make mine a bit more traditional. Definately use sundried tomatoes packing in oil, tates way better. also double garlic and reduce the oil a bit (because i toast the crostini with oil on it before adding bruschetta you get the extra oil taste) and use HIGH QUALITY olive oil!!! Also i added a dash of dried oregano (not too much) and a little extra fresh basil from my garden. The traditional way is not hot at all, and the cheese is not melted, so i used a ball of fresh ovaline mozzerella i cute into small chunks and also a dash or parmesan. GREAT and DELICIOUS!

Reviewed On: Jun. 4, 2009

tasted great. tried to make my own pie crust but that was a little difficult. the filling was great though!

Reviewed On: May 12, 2009