I made these 2x. once i omitted the juice and added an egg. it was a more cakey cookie that way. Good both ways though. i did need to press the cookies down and flatten a little whithout the eggs in them they did not spread on there own

i love this recipe. i no longer have to go out for good frozen yogurt. here's how i've changed it to my tastes. i use half and half instead of soy milk and vanilla yogurt instead of plain, then i just add 1 or 2 tb of honey and freeze in my ice cream machine. it does freeze pretty hard in the freezer but most ice cream recipes without eggs do that. I just take it out of the freezer about 15 minutes before serving to let it thaw a little. I have tried it with and without vanilla extract, its food both ways and i also used coconut extract once and tossed in some coconut then sprinkled toasted coconut on top with a drizzle of chocolate sauce for a sundae sooo good!!!

really good, moist chocolaty and bananay. I used half butter half applesauce. I halved the sugar as suggested and it was the perfect sweetness (my two year old called it cake even though it had less sugar than called for) and i used half whole wheat flour.

better than hash browns for breakfast! I loved them. i used half whole wheat flour and half all purpose and added some garlic powder. after 30 minutes my squash was still really wet so i squeezed out the rest of the liqued. I also used a little bit less salt because my cheese was really salty. I used monteray jack cheese but next time i will try sharp cheddar cheese. Can't wait to try again.

i gave this 3 stars because even though the crust is really good, i think it would be better as macaroon cookies rather than a crust. As a crust it was too chewy and crisp on the edges.For the filling i added a cream cheese layer. I mixed cream cheese and cool whip together (about 8oz cream cheese and 2 cups cool whip).I filled the cups with a spoonful of the cream cheese mix and the lemon pudding on top. the filling came out great but lemon curd would probably have been better than the pudding.

if you like big soft cookies to go with a cup of milk these are for you. personally i didn't think the flavor was that great, not a traditional chocolate chip cookie flavor. i prefer a more chewy less cakey cookie. My husband thought they were really good though.

wow, this was great. i made it for my 2 year old thinking it would be healthy, but never thinking i would drink it and i ended up loving it as much as my son did. the only thing i did different was i didn't freeze the banana before blending, instead i made popsciles out of it. Great summer time treat and healthy too.

My husband and i loved this dessert. i only used 6 oz of cream cheese and 1tb of powdered sugar. I also added about a tsp of lemon zest because i wanted it to be a little more lemony. For the crust i used the recipe for "easy sugar cookies" on this site instead of buying cookie dough. I will be making agian

these came out really well, very moist. I added strawberry's. I also used another persons suggestion and replaced the baking soda with baking powder because i think baking soda gives pancakes a bad after taste.

This was very good--moist and flavorful. I used half white whole wheat flour and exchanged half of the butter with oil.

I thought this was a little too rich but my husband loved it. Those of you that have trouble with the foil holders, try silicone cupcake holders, they peel off the chocolate very easily. I made some of the holders with peanutbutter chips instead of chocolate and peanut butter instead of shortening. I thought they were better than the chocolate holders.

This was really good. I scaled the recipe down to 15 and replaced half the flour with whole wheat pastry flour and 1/4 cup wheat germ. It was soft, moist and flavorful.

I made this recipe and angiehdavis' version of the recipe. The original had a strong banana flavor (I used three large bananas) it was good but angiehdavis' version was a lot more moist with less banana taste (this version also took longer to bake and next time I would double the cinnamon). Both versions were very heavy, and this is why i rated it 4 stars. Next time I will use the original recipe and add baking powder, cinnamon, nutmeg and maybe a 1/2 cup of applesauce.

I gave these cookies 3 stars because they did look beautiful but they tasted plain and boring. you could taste a little bit of the cream cheese but that was the only flavor. I didn't like the texture either it was not chewy or cakey it was just different. My husband said they tasted like malt o meal.

this was great. I didn't have fresh basil so I used 1/4 tsp dried, it would be really good with fresh though. I used canned pre chopped tomatoes and their sauce. I thought I would have to add some lemon juice for tangyness but it did not meed it. I also added frozen chopped asparagus to the olive oil and garlic to sautee, it was a good addition. I also omitted the salt, it did need it at all. Next time I will make it with even more green veggies.

These were great, I served them at a playdate. They were a good healthy snack for the kids. I put in dried blueberries and a cut up apple and I replaced a half cup of all purpose flour with whole wheat pastry flour. Next time I will add a little more cinnamon and salt. I really like that these are not too sweet.

These were great. Crunchy outside soft inside. I added buttermilk instead of milk and skipped the lemon juice. I also added 2 tbs of ground flax seed and a splash of vanilla. Next time I will try beating the egg white to a soft peak before adding to the dry ingredients and I will skip the pecans to make a softer textured waffle. I used the honey syrup recipe from a cornflake waffle recipe on this site it was a very good on the waffle.

I had high hopes for this recipe but was disappionted. It came out really milky and not very spicey. I ended up having about 2 cups of the milk mixture left over and I had to add about 2 extra teaspoons of pumpkin pie spice. people said thay like it but no one wanted another cup.

This was a very nice bread Here are some changes I made--I used half whole wheat flour and half milk half orange juice for the liqued but next time I will only use milk becuase it was very orangey. the batter was very dry so I added about a 1/2 cup of extra liqued but I think that made it take longer to cook. I ended up cooking it for about an hour so next time I will just leave the batter dry. The only thing I did not like about the taste of the bread was it was way to sweet for me. next time I will reduce the sugar by half. and I will try zesting the orange instead of boiling the peel just to make it easier.

these were great. I used the last of my herman to make this. I decided to use all my herman because I didn't really like any of the things I was making with him but now I wish I had some herman left. these pancakes had a nice yeasty taste and weere light and fluffy.