This twist on a classic is a very delicate dessert. I changed it a very little bit, by layering 1 layer of ladyfingers soaked in the syrup, 1 layer of the mascarpone mixture, 1/2 of the fruit (I used thawed frozen mixed berries), 1 more layer of soaked ladyfingers, remaining berries and remaining mascarpone mixture. I dusted this all with cocoa powder and sprinkled a little chopped caramelized peanuts. Delicious, but I'll give a try to the recipe as described in the recipe. From coming back from shopping to cleaning dishes, it only took 20 minutes! Oh, and, yes, it yields more than 6 servings (I'd say 8-10).

The taste and texture of this pie reminded me much of a flan pie, which is quite common here in Belgium. I thought it lacked a little bit of flavor, so next time I might increase vanilla extract, add cinnamon, or stir in some raisins soaked in rum. Excellent easy recipe, though!

The first time I cooked this meal, I substituted prawns for the shrimps, and served it with rice. It was fine, but I wanted to give it a try with shrimps, though. It is actually better with shrimps, but you gotta have a very large pan (a wok could come in handy for this recipe), because if you want shrimps to be cooked, you gonna need some space. I didn't have jalapeno, so I added a bit more than 1 tablespoon sambal (pureed chiles). It was fine for me, but some found it too spicy. Definitely use a LOT of cilantro.

I doubled this recipe to frost the surprise banana cake on this site. After the cake was baked, I spread 1/2 cup dried grated coconut on a cookie sheet and baked it for 5 minutes at 375°F, strirring once or twice. I let the coconut and the cake cool at room temperature, then prepared the frosting, stirring in toasted coconut at the very end, after the honey. It really did add a nice, slightly tangy flavor flavor to the cake. Great recipe!

I had overripe bananas I needed to use, and thought this cake might be a great way to. I frosted it with the brown sugar cream cheese frosting on this site (see my review), and it was very fine. This cake is very, very moist, just the way I like cakes. I will bake it on a regular basis.

Deliciously old-fashioned! You've got to love raisins to appreciate this pie, but this is certainly a wonderful one.

After a few adjustments, this recipe was perfectly good. 2 tablespoons cornstarch was more than enough. I mixed the brown sugar, 2 tablespoons cornstarch, and salt in a 1 quart saucepan, then slowly stirred in milk. I brought this to a boil over medium heat while I beat eggs in a smal bowl. When the sugar mixture came to a boil, I removed it from the heat and added about 1/2 to 3/4 cup of it into the eggs, beating constantly, and poured everything back to the saucepan. Keeping on stirring, I brought this back to a boil, removed from heat, and stirred in butter and vanilla. It came perfect for me after cooking it this way. I hope it can help!

Defininitely the best as well as the easiest pudding I've ever made from scratch.

Indeed, this bread was very robust, had the good flavor of whole wheat + rye, and a very, very subtle taste of molasses. Next time I bake it though, I'll use the whole wheat setting of my machine, so that it rises a bit more. P.S.: as already mentioned, dough will rise hugely during the first knead, but not that much after the second one.

These were good, undoubtfully, but they didn't have a catch on me. What is more, it isn't as syrupy as a pecan pie. Sorry, but I don't think I'll bake some again.

Excellent! I didn't have enough cream cheese, so I substituted what I was missing by sour cream. The final result was an excellent sweet/egg bread, which was not too rich. Delicious, especially when toasted.

The first time I baked this bread, it didn't rise quite enough, so I scalded it to 1.5 to suit my 1 1/2 lb loaf bread machine, and it turned out quite tasty. Will bake it again.

This pie tastes a lot like a chocolate pudding pie, except you don't have to cook the pudding on the stove. It's easy, tasty, fast, and using ingredients you always have on hands... What more to expect? The top cracks as the pie cools, but I don't think it is a problem.

After I read other users' reviews, I figured these balls needed a sauce to be served with. I wrapped the spinach & parmesan mixture around feta dices, baked the balls for 15-20 minutes and served them with homemade tomato sauce. Guests were quite impressed! Next time, I might try wrapping the mixture around mozzarella balls or dices or crumbling feta in the mixture, or add a little bit of ricotta in the mixture. I will make them again, for sure!

I prepared this casserole for a noon brunch. Needless to say, it stayed more 8 hours in the fridge. Even though it was really good, I think it might be a good idea to let the dish sit at room temperature for a couple of hours before baking... I would have prefered the middle of the dish to be more set. Otherwise, it is very fast and easy to prepare, and it's subtle enough to serve when you have company.

I tried this bread twice, and even though its taste was pretty good, it did not rise enough to suit my taste. I also think the recipe calls for too much bread flour, except if you use 1 of them for kneading. Sorry, I won't give it another shot...

This one is a good seed bread and it has exactly the chewy texture I like in a bread. I really don't think honey is overpowering in this recipe, but my sister thought it lacked a bit of salt, and I think she's right; next time, I'll increase salt to 1,5 teaspoon. Other than that, this recipe is perfect.

These are delicious candies/cookies, but you might really want to refrigerate the dough before shaping the balls. As other reviewers already mentionned, it should be great to drizzle some melted chocolate on top of the moonbeams, or even to dip them in melted chocolate! Great way to include fiber in your peanut butter cravings.

Without any doubt THE fastest cookie recipe in my collection. What is more, the ease and speed of baking didn't result in a lack of taste. Will bake it again. Thanks for sharing.

These cookie are absolutely delicious, have a delicate texture and are a snap to make. I used walnuts instead of pecans (didn't have on hand) and butter instead of margarine, but they still turned wonderful. I will bake them often, varying nuts. Thanks for sharing.