GREAT! This time of year I am on the hunt for good pumpkin recipes. This one intreeged me because it called for 1/2 a can which is more than most call for, and had a lot of spices which also was great. I added a few white chocolate chips as well as dried cheeries. They were a hit. One trick, don't overbake them!

Reviewed On: Oct. 19, 2009

FABULOUS!!! No wonder there are already 650 reviews! It's been a life long challengee to find a perfect cinnamon roll. Most don't rise properly, are too dry, etc etc. I randomly came across this recipe and the picture intreged me because they do look like the cinnamon rolls at the mall, which I am partial to except I find them "too greasy" and "too sweet". This recipe had all the main features of the mall recipe, rose really well, great frosting and nice cinnamon flavors without the over butter flavor. This will be my all time keeper (and trust me I am a really good cook and have tried MANY cinnamon roll recipes!).

Reviewed On: Oct. 19, 2009

This is my go to sugar cookie recipe, but I made 2 modifications to the recipe that helped a lot. I rolled the cookies out on a mixture of powder sugar and a bit of flour on the board and rolling pin. I found if I only roll on flour the cookies become not sweet enough because as you roll the 'scraps' together you accumulate more and more flour. With a mixture of powder sugar and flour you avoid this. Also after I cut the cookies with cutters and place them on a cookie sheet, I put the cookie sheet in fridge or freezer for at least 10 minutes. Otherwise the dough will spread too much in oven and loose it's shape. If the dough is frozen when it goes into oven the cookies keep their shape perfect.

Reviewed On: Jul. 26, 2009