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Thanks to the original recipe writer and all the reviewers because the whole allrecipes community helped me make knock-out biscottis for my boyfriend's dad's 62nd birthday party. The changes I did were as follows: doubled the almonds (might do even more next time) and added them to the flour mixture. Used heavy whipping cream instead of brandy. For the anise extract I used 2 tsp and then added 1 tsp of almond extract. I didn't quite double the anise seed but I will next time. All in all everyone loved them as am I right now with my morning coffee-Mangia!

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Cracked Sugar Cookies I

Reviewed: May 6, 2009

I followed this recipe to a T and the cookies came out masterfully! I love the texture and the taste. I didn't have the stiffness probably at all nor did I sift my dry ingredients together. For variety I rolled some in cinnamon sugar and the colored sugar beads. Thanks so much not just for me but also for my mother who lives in a nursing home because she is stricken with Alzheimer's and also for my young friend battling stage 4 lymphoma cancer because I am sending them both care packages with these homemade cookies inside.

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Apple Pecan Cornbread Dressing

Reviewed: Nov. 26, 2008

Having some leftover cornbread I didn't want to see go bad, a sought out this recipe and my boyfriend and I just LOVED it! I agree with the other reviewers that it wasn't too sweet but just right. Like most people who love I cook, did make some changes to suit what I had in the pantry. First, I salt-and-peppered the onion and celery while cooking in the pan. Next I used Barttlett Pears instead of apples because I had no apples! I also added 3/4 cup chopped and peeled carrots. And in addition to the fresh ginger I used ground ginger as well, about a tsp. It was beyond delicious and I can't wait to eat the rest of it-THANKS!

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Cream Cheese Frosting

Reviewed: Oct. 31, 2008

I used this recipe to make my first frosting EVER and it couldn't have turned out better! After reading the reviews, I cut the sugar back from 5 to 3 cups of confectioners sugar because my pumpkin cupcakes were going to be sweet enough. Then, I chilled the frosting for about 2 hours before heaving them onto my cupcakes. The frosting is dreamly creamy-Thanks!!!

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Pumpkin Bread II

Reviewed: Oct. 31, 2008

This was my first time trying any pumpkin bread recipe and after reading all of the ones on allrecipes, I settled on this one and boy was it the perfect choice! I followed the recipe exactly with a few minor changes. Some reviewers suggested upping the temperature to 325 degrees and bake for 1 hour 15 minutes so I did and the time and texture were spot-on. Also, I increased the spices to 3 teaspoons cinnamon, 2 teaspoons nutmeg, and 2 teaspoons all spice. The recipe yielded 1 loaf of the recommended size and 15 cupcakes!!! Thanks again; my friends and family thank you too! :)

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