A delicious cake! Moist, nice spice combination, and the crunchy nuts are a wonderul addition. I left out the suggested topping and applied regular cream cheese frosting. Yummy!

This is a great recipe. After reading reviews where some said to follow the sauce recipe exactly and other said to puree it all until smooth, I decided on pulsing the shallot and bacon bits until smaller but not totally liquified. Really delicious! I used white wine and brown sugar instead of port, (it's what I had on hand) and rolled the raw tenderloin in a mix of hacked thyme, rosemary, salt & pepper about five hours before cooking. Wrapped tightly in plastic wrap and refridgerated up until an hour before cooking, when I allowed it to rest until it reached room temperature. My oven took longer than the suggested cooking time, I ended up cooking the roast for a total of 35 minutes. Very, very tasty!

Awesome. I used 1 teaspoon of vanilla instead of 1/2, and also used FRESH grated coconut. Turned out really great, and tasted even better the second day. Thanks for the wonderful recipe!

This cake is so amazing, and everyone who I have shared the recipe with LOVED it. A real keeper I will be making every spring!

These were somewhat dissapointing. The concept is great, but the result wasn't as amazing as I had hoped for. I am going to try it again with some changes: more peanut butter, and instead of 2 eggs will use 1 whole and 1 yolk. These weren't peanut buttery and chewy enough for my taste. Also, I made mine with chocolate chunks and am convinced that without them, these would have been even blander.

I made this exactly as the recipe stated and it turned out wonderfully! I did add a simple podwered sugar/vanilla extract/milk icing. Loved it. Moist, spiced, and made the whole house smell delicious!

thank you for this recipe! wow, wow, wow.

Really delicious. Everyone raved about them and asked to take some home. I had to change the recipe a little to use what I had on hand, so I ended up using apricot preserves, and chopped pecans instead of chopped walnuts. I plan on using the original recipe next time. Thanks for the wonderful recipe!

Turned out juicy with a crisp, savory skin. Thanks for this timeless recipe! I served it with cream cheese mashed potatos and a green salad. UPDATE: Just wanted to let you all know that I make this chicken about once a week and it's a favorite in our home. I even shared the recipe with a neighbour who has never had success roasting a chicken; she called me jumping for joy saying she couldn't believe it, she had finally made a delicious chicken! GREAT recipe!

I took the advice of one other other reviews and sieved out the bits and pieces of dry onion. I thought it was a bit plain, something was missing. I added chopped chives, and that was better, it gave an element of freshness.

A nice, spicy curry. I added carrots and peas for color and crunch, and also added one minced garlic clove. I really like the tang the lemon juice and zest added. Served it over basmati rice.

A simple, light cake. I used 1 & 1/3 cups sugar, and dusted it with powdered sugar once it was cooled. Served with raspberry sauce. For an almost fat free cake, this was very satisfying.

This had lots of flavor and we ate it all up. To add color and crunch, I added julienned carrots and red bell pepper, and chopped in some thai basil, and I substituted cashews for the peanuts. My only qualm was that there wasn't enough sauce to really soak into the rice. But it tasted great.

These were OK. I'll use more onion if I make this again. On their own they're a little bland, but if you serve them with herbed and spiced sour cream they are good.

This tastes great and I'll make it again, but using half the butter. It was just a bit too rich. But the garlic gives it a nice touch, and the leftovers were great mixed into rice the next day. By the way, I used canned corn and it worked well.

These are delicious! I made my own version by exchanging the walnuts for half a cup chopped almonds and half a cup shredded coconut. I also used chopped dark chocolate instead of the chocolate chips. They are admittedly very sinful, chock full of fat and sugar...but I served them instead of dessert on Thanksgiving and everyone begged for some to take home.

Delish. My tip: store extras in the freezer, and for a snack, put a slab of vanilla ice cream between two cookies for an ice cream sandwich. Yum!

Everyone loved these. I used melted caramel candies instead of butter and sugar, and these tasted amazing. I have a bag of them in the freezer now, to top ice cream or just snack on when guests pop by.

This recipe is wonderful. I've always basted my chickens in the past, and wondered how this would turn out. Well, the skin was crisp and savory, and the meat slid juicily from the bones...delicious! New additional comment: I used the spice-rub recipe here for our Thanksgiving turkey and it was really great.

I made this as a dessert for our Halloween feast, and served it room temperature with a bourbon praline sauce on the side. Evey single person loved it. I am really happy with this recipe and will add it to the family cook book. By the way, dusting it ith powdered sugar before cutting it makes gives a nice touch.