These were great. I cut the recipe in half, make larger cookies and had to cook them for a bit longer. The only changes to the recipe that I made were that I put in twice the amount of vanilla extract and I added some almond extract. I also iced them and dumped a bunch of sprinkles and decorations on them. I used the Sugar Cookie Frosting recipe on this site by Kathy Brandt.

Reviewed On: Nov. 16, 2009

I got a lot of compliments but there are some things that I did different and that I'd do differently next time. First, I'd use apple sauce in place of all the oil. I used half apple sauce and half oil when I made it but think it would have been fine with all apple sauce. I cut out some of the sugar and next time, I would have used some brown sugar instead of white. I used Granny Smith apples and the tart taste of the apples complimented the cake well. Next time I'd add more apples though. I also would have kept the wet ingredients separate from the dry ingredients until the very last minutes to see if it would have helped in lightening up the cake a little. Apparently, not keeping wet and dry separate until the last minute will cause long gluten strands to form which will make the dough tougher or heavier.

Reviewed On: Sep. 24, 2009

This recipe was to die for! It was so tender, moist and flavorful. So easy to make too. The only things I did different was that I didn't use fresh mushrooms because I didn't have any. Instead, I used some wild forest mushrooms from a jar. I also didn't have thyme so I used a mixture of a few other herbs.

Reviewed On: Dec. 31, 2008