Yum!

SO sorry to rate this when I changed something, but I didn't have self rising flour, so I had to add some salt and baking powder (4 1/2 tsp powder and 1 tsp salt). That being said, we really liked this! I'm not even a beer fan and it still gets a four from me. Just know before you make it that it tastes very strongly of beer.

Pour the rum mixture over the cake while it is still in the pan. After a couple of hours, flip it out so the juices will distribute evenly.

I have to give this a 4 when prepared exactly as the recipe dictates. It was very good, but so spicy I couldn't eat more than a few bites. It was also a bit bland - meaning that the only flavor came from the spices. I give it a 5 with the alterations I made the second time around: use no chili powder, 1/4 of the chilies and 1/4 of the cayenne pepper. Add 1/ 4 cup diced, stewed tomatoes WITHOUT the juice (the kind with jalapenos).

This the best potato soup ever, even without the ham. Made it exactly as written the first few times. Now I make it like this, and we think it's even better: Use 5 cups of potatoes add just enough water to cover. When making the roux, add the first half of the milk very slowly to make a thick paste. Go ahead and add the second half quickly and then dump it all in with the potatoes. This will give you a nice broth like consistency. Now add several ounces of sharp cheddar cheese and let it melt into the broth. PERFECT SOUP.

This tasted nice but I would NEVER make it again. If I'm going to ingest the amount of fat that's in a cream sauce, I want the sauce to be out of this world, and this didn't come close.

This was great - the crust was amazing. I wish it had tasted just a bit more like cheesecake and a bit less like pumpkin, BUT - it's PUMPKIN cheesecake... so I guess that's okay :)

This was good - but had way too much coconut flavor for me. I know that "coconut" is in the recipe title - but wow! I'll make it again, but with half the coconut milk the recipe calls for... I think that alteration will make the recipe a keeper.

This is good, but not amazing. It's moist and has a good texture (almost like a muffin... not really spongy, though) and a nice flavor. There's just no real "wow" factor.

These were good. Not what I'm looking for - but a good standby. Nice amount of soft and chewy, but NO crisp and crumbly edges :(

Awesome sugar cookies. I started rolling them at an (accurate) 1/2 inch because the 1/4 inch ones were dry. Do not over bake! They leave kind of a sour after taste - but they are honestly worth it. I LOVE them, and the dough is a DREAM to work with. Just be sure to make them thick and don't bake too long. Better with a little sugar sprinkled on top before baking.

..... Good but not perfect. Better after they sit for a few hours.

This was really very good. No complaints... I will make it again as my stand by... but there is nothing amazing about it.

I rarely give 5 starts - LOVE this frosting. It DOES NOT taste like flour, so don't worry about that. It is light and fluffy and just a little bit grainy, but that's pleasant. I am not a butter cream fan because it's always so sweet. This is not overbearing. I made it according to "JustMe"s suggestions. I will say, though, that this frosting is *bouncy* if you follow her advice. The closest thing I can compare the texture to is marshmallow fluff (though I promise it is not that extreme!). BUT I'm POSITIVE that it had this texture because (as directed by the other reviewer) I cooked milk and flour mixture until it is difficult to mix, which yielded a VERY viscous mixture. Next time I will not cook it so long, and I have no doubts that the consistency will be better.

Great recipe (and I VERY rarely give 5 stars)! Followed it exactly. I have a couple of tips: 1) After whisking, wait for the froth on top of the mixture to dissipate before pouring into the ramekins. I poured the hot water and put the dishes in the oven before the froth went down, and the froth baked... making my tops bubbly and brown and ugly. I had to scrape them clean before I could add sugar to the tops. 2)PLEASE use a quality cream. I used a cheap cream because the good quality one at the store was close to its expiration date. The creme brulee was still wonderful, but we could definitely taste the poor quality cream.

This gets 4 stars just for being easy. I would only give it a 3 for taste, but if you're in a hurry to feed a few people this is a very acceptable crust. Husband really liked it and I thought it was fine.

This was great carrot cake, but there was just a bit too much oil in it for my taste - it weighed it down and left a slight filmy residue. Despite that, I still liked it better than any other carrot cake I've tried. I made it exactly as the recipe specified the first time. The second time around I only used carrots (2 and 1/4 cups, though I really wanted to try 3 cups). Leaving out the pineapple, coconut, and nuts didn't detract from the cake. In my opinion it just made it made for less texture and no pineapple taste. I preferred it with just carrots. Next time I'll use 3c carrots and half the cinnamon to suit husband's taste. Also, I want to see what happens if I cut back just a tad on the oil.

Even though they were a bit on the buttery side, I'm still giving these cookies 5 stars. They're addicting, and they really do taste like girl scout cookies - but they're chewy! I didn't like the idea of having green and brown swirls on my cookies, so here's what I did: I melted Ande's baking pieces (they're the exact same thing as the regular mints, only chopped up and cheaper) in a double boiler and mixed it so it was a uniform color. Then I took the cooled cookies, flipped them upside down,and twisted the tops in the melted mint chocolate. This covered the cookies very evenly and made them look much better than the method I tried first, which was spooning the melted chocolate onto the cookies and then spreading it with the back of the spoon. If you use this method, please let the chocolate cool a little bit before you start dipping - I got some on my fingers and would hate for anybody to get burned!

We LOVE this bread. It's the *tiniest* bit oily, but it's so good we don't really care.

Other people who ate these really really liked them, but it's not the recipe I'm looking for.