I was a bit leary over the size of the recipie...but I had two 15oz cans of pumpkin to use, so I figured 'what the heck'. I brought a piece to my boyfriend, who had just gotten out of the shower. As soon as he had the bite in his mouth, he dropped to his knees in front of me on the bathroom floor and said, "I want you to stay with me for the rest of my life." =) I'll be using the recipe again, for sure! I think the original recipe calls for way too much sugar- I used 2 C lightly packed brown sugar, and 1 C Sugar in the Raw, substituted 1/2 C gingerbread yogurt and 1/2 C butter for the oil, and added 3T pumpkin pie spices, 1 T cinnamon, two pinches clove, and a pinch of nutmeg. The recipe baked quickly with 3 minutes to spare from the 1 hour mark. They were very dark brown on top, and at first I was afraid I had burnt them- but it's just a darker bread. The bread is *very* moist. I wouldn't use any more than 1 C of oil/butter substance if you use 30oz pumpkin puree. I made it in one 9x5" pan and a larger 9x11" pan. I will be taking some to my families' Thanksgiving....if we don't eat it all first!

I modified this recipie with about 2 tsp of fresh pulverized ginger, and 1 tsp Chinese hot mustard. WOW. It tastes just like the veggie dip from my fav. Japanese restaurant in town. THANK YOU!!!

I was really excited to try this recipe due to the other great reviews.....I have to say it's fairly bland for my taste, not sweet enough, and the texture is more like a health food bar than a 'cookie' type bar....I wouldn't make this for kids, although if you're dieting and desperate these might fit the bill. Follow up: I tried these the next day and was very dissapointed. They're too chewy, dry and I dont feel they're worth the time and effort.

Quite a nice, moise zuchini bread recipe. I added raisins on the advice of another reviewer...I wouldn't do it again. I think this bread can stand on it's own!!!! Thanks! My cooking time went over by about 15 minutes, also, and my oven is at normal temp.- just keep an eye out- and ENJOY!!!! Thanks!

I tried this along with a few other recipies. My beyond finicky roommate, who refuses to even touch anything that his mother didn't make tried a small bite after smelling it. And he convulsed in his chair for about 3 minutes before giving me an almost frightening grin. I don't think the pan is going to last the night. A MAJOR winner. SOOO easy to make. My only change to the recipe was to add about 1 C more graham cracker mix to the base. Otherwise the bottom of the pan wouldn't have been covered. Still.....WOW. And as for ease, I think it is probably the EASIEST and best tasting desert bar recipe I've ever found. Try it....you wont be sorry, although your thighs might!!!!

I modified this recipe to be vegetarian- my husband has never had bao because he's veg. (whereas I am a dim sum fanatic), so I decided to fix this problem. I made the bao using seitan (cut up very finely and marinaded overnight) as a substitute for the pork- and he nearly polished off all 12 bao that I made! =) I also cheated and used a store bought flour recipe- which actually turned out really well. You can find it at most Asian food stores. The brand I used was 'D and D Gold product' on the front, in addition to some pics. of bao, it says, 'Bot Lam Bahn Bao Saigon', in big letters. =) With the premixed flour, it only took me about 2 hours once I had the dough mixed to make the bao. (20 minutes to cook each round of 4 bao) I'm sooo happy! Thanks for the awesome recipe!!

I enjoyed the lassi, but found it to not be mango-y enough, so I added 1 extra mango. =) I prefer my lassi to be more 'refreshing' and less thick, so I also added a splash of milk. I am, admittedly. very picky about lassi, since I drink it wherever I find it, and I live in the Bay Area, so it's quite prevalent! Thanks for the recipe!

These were rather unimpressive, in my book- a dissapointment since I had such high hopes. I used both apricot and cherry preserves (seperately! Not together!). I do like the simplicity of baking the cookies with the filling already done, however, the cookies themselves are a little too dry and non-flavorful. An ideal base cookie for this should have a subtle, rich flavor- and this one doesn't. My dog loves them, though- which is nice since there isn't anything bad for him in them! Perhaps a better chef than I will have better luck...

At first I was worried, since the dough was *extremely* watery, however, I added a few shakes of flour extra and it turned out very nicely. My only improvement to this recipie (it's THAT good- and relatively simple to make!) would be to add about 1/2- 1 tsp. of salt. It does need the contrast. Also- I have no idea what Holiday Candy Coated Bits are, and I assume they must be a regional thing so I just used the semi-sweet chips- and it's still excellent. I can see these cookies being really good with nuts in them, especially salted nuts if you don't add salt to the batter....ENJOY!!!

Wow- this was the first macaroon recipie I've ever made- and I must admit, I was a little worried..now, as I sit here munching on one of the most heavenly cookies ever, I wonder why I was worried! Crispy on the outside, chewy in the center- they turn out a little more flat than I expected, but who cares when they taste so good!!

Wow- absolutely delicious- moist yet fluffy, and the oatmeal gives it just the right substantial texture mmmmmmmm!!!!

Don't listen to the reviewers who say to cut the bake time down- I did so and ended up with raw dough on the bottom. Ick. When I followed the recipe exactly, though, WOW! I made these for my family and my fiancee's over the holidays and Im *still* getting compliments. You must try these! I up the lemon juice to 1/3 cup to make it a little more lemony...mmmmm!

I was honestly a little dissapointed..they hardly rose at all, but the flavor was good.

These cookies turned out a little less soft than I'd hoped- but the flavor is delicious!!!

I was hoping for a more intense flavored cookie....it wasnt exactly what I'd hoped for- but good all the same. Perhaps adding a wee bit more sugar would help- Ill try that on my next batch and let ya'll know.

This is truly the BEST oatmeal raisin recipe I;ve ever tried- every other recipe Ive ever tried (and Ive tried quite a few!) comes out either too crispy, or too runny- these turned out perfect and the cinnamon is in just the right amount! For a special treat, soak the rasins in brandy beforehand- mmmm!

These cookies are very creamy, and not too sweet- best used for afternoon tea time! =)