This recipe is fantastic! I smashed an entire head of garlic cloves, put them in a Pyrex custard bowl, and generously drizzled olive oil on top so that there wasn't a dry spot, but they weren't drowning, either. Fresh rosemary is the key to this not being "spiky" when you eat it, or if you only have dry, you can roast it with the garlic (make sure to stir it around so that it's thoroughly coated) so that it infuses into the olive oil, and softens/plumps up a bit. Grated parmesan works in the bottle works, but if you can find finely shredded, you get those cheesy stings that are oh-so-good!

Reviewed On: Nov. 4, 2008

These are FANTASTIC! I divided the batch in half and made one with dried fruit and the other with pumpkin. For both, I used 1.5 cups whole wheat flour and 1/2 cup oat bran in place of the white flour (to help polish my husband's cholesterol even better!), cut the sugar to 2/3 cup each (and mixed with the dry ingredients), and used 1/2 cup egg substitute for the whites. For the dried fruit cookie, I replaced the oil and prune puree with 1/2 cup unsweetened applesauce. I got an antioxidant fruit & nut mix from the local grocer, and poured boiling water over 1 cup of it while I mixed the other ingredients. I then drained the fruit before adding it in. It made the dough nice and moist (like thick oatmeal). I used a 1/4 cup measuring cup to scoop these onto the parchment papers and a spatula to smush them down with, and ended up with exactly 11 cookies, which baked for 9 minutes. Don't leave them in any longer if you can help it! I ended up over-baking the pumpkin ones since they seemed a little undercooked, and now they're a little tough. For those, I used 1/2 cup pumpkin puree for the oil & prune, used 1.5 tsp pumpkin pie spice instead of the cinnamon, and a handful of raisins at the end instead of the fruit & nuts. They were all right, but I think that's mostly due to my baking them for 10-11 minutes. They were also not as moist at the fruit ones, so I might add a little more pumpkin next time, too. Also, instead of using my hands, I noticed that the fruit cookie wa

Reviewed On: Oct. 12, 2008

These make great muffins! I doubled the recipe, used whole wheat flour, about 4 cups mashed bananas (a sturdy metal whisk works wonders), replaced the butter with applesauce, sprinkled the tops with a packet of instant maple & brown sugar oatmeal (I didn't have regular on hand), and baked at 325 for about 25 minutes. Just make sure to check multiple areas with a pick for doneness or you might get a squishy banana! Despite the reviews about density, these muffins were pretty doggone light and fluffy - just make sure to not overmix!

Reviewed On: Sep. 28, 2008