Taste was good on these. We made Moon Pies out of 1/2 and snickerdoodles out of 1/2. Yeah, I've got a pretty big sweet tooth. :) Be REALLY CAREFUL not to overbake because on my first batch, I left them in 9 minutes because they didn't look done to me.. big mistake! They were fine until they cooled about 3 minutes.. then they spread all over the place and got way too crispy. It was weird. Anyway, just take them out at 8 minutes, and trust me, they won't look done. Just do it! They'll be nice and chewy and round that way. Thanks for the recipe!

Didn't change a thing. I think the whole pan was gone in 2 days.. and there's only 2 of us in the house!! :) Thanks for the awesome recipe.

I actually felt there ended up being TOO much juice in the pan. Next time I'll either skip the water & bouillion cubes, or put it on a roasting rack in the pan. I think my turkey made a lot of juice itself also since I brined it the night before.

So rich.. so good! Boyfriend rated it 5 stars too. :)

Amazing. I even accidentally overcooked my turkey (while repairing a cut finger!!) and it was still moist. So good. If you haven't tried brining a turkey (or chicken.. whatever!) do it.. you'll be surprised at the difference!

We felt there was a bit too much sausage. Maybe if I'd cubed up the bread smaller.. I don't know. It was still REEEEALLY good, had a great flavor. I'd probably cut the sausage in 1/2 next time. Also, I made it outside the turkey while the turkey was resting. I used drippings from the turkey (which I had plenty of since I used the Turkey Brine & Homestyle Turkey, the Michigander Way from this site) to moisten it. Baked at 350 for about an hour, pouring additional drippings over and mixing when I felt it needed it. Thanks for this one.. I'll be making it again!

Really tart.. just the way we like it! Used sweetened whipped cream instead of the whipped topping, and put some extra on top. YUM!

Not as good as my boyfriend's mom's recipe. Dang it!

Absolutely the BEST pancakes I've ever made. And I've made a bunch!! Added dark choco. chips for the boyfriend.. had mine with just maple syrup. I have a feeling I'll be getting requests for these every weekend!

Fabulous.. and SOOO rich! Maybe it's a good thing I could only eat one piece.. The cream cheese gives it a bit of tang.. really good.

Pretty darn good.. I don't know if I'm just picky or what.. but I'm still looking for that perfect chocolate chip cookie. Did enjoy the addition of PB, though. Thanks! :)

This was great!! I give it 4 stars because I used the recommendations of previous reviewers.. My boyfriend and I still thought it could've used a bit more PB.. maybe 1 1/4c? But we really love peanut butter.. hahah. I used natural chunky PB because that's what we had and I had a pregnancy craving for fudge. :) It still turned out perfect and we actually liked the addition of the pieces of peanuts. I used my hand mixer to beat the PB/brown sugar mixture into the confectioner's sugar.. I wouldn't do it any other way. I'm not that strong! I think it probably turns out with a better texture that way. No problems with the butter separating or anything. YUMMMM!!!

YUM! my boyfriend likes it really spicy, so I think I tripled the cayenne. Really good!

Yummy! We used WW flour, so that changed the texture a bit. Way better than store-bought.

Great.. used 1/2 for grilled pizzas and 1/2 for garlic knots. Oh my gosh!!!! SOOO yummy! crusty on the outside, chewy inside. Perfect. Thanks!

YUMMY!!! maybe a bit rich for us though.. we ended up throwing out the leftovers. this is WAY better than mushroom soup green bean casserole.. i'm making it for thanksgiving!! thanks!

These were just a little bland for us. However, they baked up beautifully and stayed nice and soft in a ziploc bag. Not sure what was missing..

oh wow. soo yummy. i made these for my choco-holic boyfriend's bday last night. i made the batter the night before (added a dash of vanilla and maybe a tsp. of instant coffee granules to enhance chocolate flavor. i also increased the sugar by about a tablespoon as i used VERY dark and slightly bitter chocolate) and poured it into greased, floured standard muffin tins, covered w/foil, & stuck it in the fridge. i cheated and poured one cakes worth into a seperate muffin tin & baked it off the night before just to get the timing/temp right since i wasn't using the extra-large muffin liners. it came out overdone at 8 min/450 degrees. the chocolate almost tasted burnt and the inside was kind of an icky eggy texture. with that in mind, last night i took them out of the fridge for about 30 min just to take a bit of the chill off.. i wanted them to stay cool though so that the inside would take longer to bake to achieve the "molten" texture. i ended up baking them at 425 for about 7 1/2-8 minutes. took them out and immediately popped them out of the tin. i had no problems getting them out by running a paring knife around the perimeter and using a tiny offset spatula to help them out and onto a plate. i served them with barely sweetened whipped cream and fresh raspberries. i didn't bother with the sugar on the berries as the ones i found were already really sweet. long story short, the key is to NOT OVERBAKE these. the texture suffers and they almost become inedible. take them out bef

pretty good.. ended up having to use a LOT of hot sauce to get some kick from it. it's best if you let it sit in the fridge overnight or longer if you can.

i made this & the kung pao chicken recipe from this site.. but i'm pregnant and the chicken recipe ended up too spicy for me as i get indigestion really easily lately. i just had 2 bowls of this instead.. i didn't feel like i was missing anything! the ginger is really good in this. YUM! comfort food :)