Lacking pumpkin pie spice I used 1 1/2 tsp cinnamon and 1/2 tsp each of ginger, allspice, and nutmeg-- a good ratio. I used dried cranberries as the recipe stated and I think that they work quite nicely. It didn't rise much, next time I might use a narrower pan to get a higher loaf. It might be nice with additional nuts and perhaps pumpkin seeds sprinkled on top. Make sure you smooth the top before baking, rather than leave strange globs on top like I did-- they don't melt out into the batter as I expected. Overall I would say that this is a pleasant-tasting quickbread and I will make it again, although I may experiement with ways to reduce the sugar.

These were just okay. I drained /squeezed the zuchinni well to reduce the moisture first, and I added garlic and Italian-type spices (oregano, basil, etc) to the patties. But they were rather ho-hum. I won't make these again.

I made the recipe exactly as stated. I didn't like these. The strawberries became moosh and rather unflavourful (my first time baking with strawberries and possibly my last) and the muffin was too soft-- like perhaps it needed more flour to firm it up.

I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coconut milk, and perhaps that was my problem. It was too rich, so even though the flavour was good, there was an overpowering fattiness-- so much so I could hardly finish my small bowl. My recommendation-- do not use full-fat coconut milk!

I am wavering between 4 stars and 3, but will rate it a 3 because of all the high ratings for this recipe-- I think there is a need to keep searching for the best blueberry muffin recipe on this site. These were good muffins, but nothing to die for. They were maybe a bit too sweet and seemed a bit dry. I increased the recipe to yield 12 but did not increase the topping, as recommended. I still had too much. I used brown sugar instead of white in the topping, which was good. I would recommend adding more blueberries-- it seemed like there was enough in the batter but then not in the finished product. This might be a good recipe to try with apples instead of blueberries, the topping would compliment apples well.

The muffins were okay. I froze them to use in lunches-- a bad idea. They were dry and crumbly. Plus they stuck to the paper liners (even when fresh.) I would recommend making them in a greased muffin pan instead of using liners, and eating them all fresh from the oven.

I made just one serving and baked it in the oven at 450 for 15 minutes. It seemed like an excessive amount of honey to me so I only used about 2 tablespoons instead of the 1/3 cup per serving. I used half a lime and a whole clove of garlic, but overall I could still really taste the honey. I am not sure how to correct for that as the additional liquid from the extra lime made the sauce fairly runny so it spread all over the pan and cooked into a black mess. I think in the future I will marinate it and then let the excess sauce drip off before I put it in a baking dish. Aside from the too-strong honey flavour the lime, garlic, and cilantro went well together.

I followed the recipe exactly. They were quite nice cookies, and would be good with a cup of tea. I'm not giving them 5 stars because they were just nice, not spectacularly delicious. But I still will make them again. They were crisper than I hoped-- next time I might bake them a little less than 18 minutes. Do note that although Allrecipes says the recipe makes 18 servings, one serving is 2 cookies, because it makes 3 dozen cookies (as indicated in small type by the photo.) I had leftover cinnamon-sugar-- if you use 2 tbsp sugar and 2 tsp cinnamon (decrease it by 1/3) you will have enough.

Delicious, not too sweet icing. Easy to make. I didn't need the full amount of milk-- it always works best to add a little at a time with frostings. I made 1.5 times the recipe (12 servings) and had more than enough to frost 12 cupcakes.

Amazing-- soft, chewy, and delicious. I am not sure that rolling them in additional sugar does much for them-- perhaps if you used coarse sugar it would be more decorative.

I used white vinegar and plain feta, and I added red pepper as well. Delicious.

An excellent tzatziki recipe; it was perfect to use as dip for souvlaki-type chicken kabobs.

Very delicous, not too difficult. I used walnuts and next time will chop them a lot finer.

The recipe isn't clear on working with the phyllo dough, although you can consult the box for instructions. To make the triangles I made one by taking a sheet and buttering half long-wise, then folded the sheet over. Then I folded it into triangles. I also made them smaller by cutting the sheet in half long-wise first and then following the same method as above with each half sheet. The small size would be perfect for appetizers. Note that 4 oz feta is 1 cup. The phyllo bakes quickly so I only cooked the pastries for 20 minutes. I think that I dried my spinach too much before cooking it. It would have become more tender in the frying pan with more moisture.

I couldn't find a recipe that didn't specify using fresh blueberries, and I wanted to use frozen. This recipe worked pretty well. I used all tapioca instead of tapioca and flour to thicken the filling, adding extra because I figured frozen berries would be jucier. As a result I got a somewhat jellied texture. If you are using frozen berries, I would recommend using the recipe's stated amount of thickeners.

I am not vegan; I had leftover coconut milk from another recipe and stumbled across this one looking for ways to use it up. I made it exactly as the recipe stated. I found it rather sweet-- likely I could have doubled the water and made it into two servings. It's got quite a high fat and sugar content (although probably comparable to regular hot chocolate) so it is definitely a beverage to drink as an occasional treat. Aside from the too-sweetness I liked the flavour; I will probably make this again.

This recipe has the exact same ingredients as the "Dough Ornament Recipe" and "Ornament Dough" recipes. My suggestions: Note that 5 cups of dough is a lot! I halved the recipe and still had a lot more than I needed. You might as well make a small amount, it is easy to mix up more later if you want. Keep the dough in a bowl covered with a damp dishtowel when you are not working with it. You might find adding a small amount of additional water to the piece you are working with helping. The longer you knead the dough, the better. I tried making 3-D bird ornaments but they ended up cracking as the outside dries long before the inside can. I made flat ones as well and that seems the only way to go. I cooked them at 200 * F (it took several hours) and avoided puffing problems. I submitted photos of my finished product, see additional comments on the one of the birds hanging in the tree. One last thing-- these are fragile! I broke off two of the tails-- but superglue works to put them back together.

I used part milk instead of water as others suggested. I reduced the recipe as there was only two of us and still had a lot left over. It thickened after it cooled to a nice consistency and kept well in the fridge. There's definitely no need to buy conmercially made sauce when you have this recipe.

I've been making this for several years now, and always in a smaller quantity, so I've stopped measuring. I use yellow mustard instead of dijon. It's delicious, perfect as a dipping sauce for chicken fingers, or used basted on boneless chicken breasts which are then baked. It also works as a salad dressing when thinned with milk or cream.

I only used the filling part of the recipe, and put it in regular pie pastry shells. I followed the recommendation of other reviewers and cut down on the nuts. They turned out very well. I was unsure if 325* was the correct temperature for regular pastry but it was fine. Update: I made them with the cream cheese pastry and it was fine, but I think using regular pastry makes no real difference to the taste. I will just use pie dough from now on.