I suspect my difficulties with this recipe were due to my inexperience and because i incorporated suggestions from other reviewers. The cheesecake looked pretty but my two problems were 1) My oreo crumb crust wasn't attached to my cheesecake and it couldn't even be scraped off the pan and 2) My white chocolate half and half mixture didn't mix in well and when i poured the cheesecake into the pan i found most of it blobed in the bottom of my mixer's bowl. All and all i still think i'm going to try this recipe again. I want to see if I can get it right.

Mini muffin pan + mini muffin liners = MINI PEANUT BUTTER CUPS!!! Drizzle warm chocolate into a thin layer on the bottom, place a small ball of the peanut butter mixture(leaving space between it and the liner all around the sides) and drizzle more chocolate over the ball until it is fully encased! The chocolate set up quickly and beautifully. I'm bringing them to a Thanksgiving event so I will update with pictures and how well they went over. If they taste anything like they look and smell they'll be a hit!

THESE ARE MY NEW "ROLLED" SUGAR COOKIES!!! No more refrigerating for hours or back-breaking work rolling out dough for me! This is what i did: When i mixed up the dough it was crumbly so i added apple sauce until the dough was moistened just enough(but not enough to be wet or sticky). Then all i had to do was pat out handfuls of the dough to my desired thickness directly onto a foil-lined baking sheet, cut out my shape, and peel the excess dough away! I made candy canes, stars, and christmas trees! They puffed up nicely but kept their shape! "Sugar Cookie Icing" gave them a glossy, professional finish perfect for my holiday cookie gift baskets!!

This was a 5 star recipe EXCEPT i had to add just one more teaspoon of milk. That's why it gets 4. Aside from that this was AMAZINGGGGGGGGG. I did not have to wait long for it to dry and it set up with a perfect shine! Even with the extra teaspoon of milk it was too thick to just dip the cookies into it (one of the more delicate shapes broke when i tried to pull it away) but it was SO easy to just spread on with a knife. I found that the thicker consistency gave me more control in where i applied it to the cookie anyway. I used this with the "Soft Sugar Cookies IV" recipe on this site. I'M IN LOVE.

"The Best" is right! They really do stay soft! I didn't refrigerate the dough but i did flatten them slightly with my palm before baking. They puffed slightly and didn't spread too much. This one of the few recipes i've tried so far where i've been totally satisfied with the results!!!

I don't know what i did wrong. Maybe it's just my inexperience? The first batch baked for the 15 minutes suggested at 325 degrees, then once out of the oven i left them on the pan for a few minutes (as the allrecipes.com perfect cookie article suggests) before moving them to a wire rack and they were perfect...for about 1 minute. As soon as they cooled down they were soooo HARD. The second time i tried to cook them for a shorter amount of time (took them out before they seemed done, as other reviewers suggested) but they were very greasy and thin. Maybe i didn't refrigerate the dough long enough (i only chilled it for about 10 minutes while the oven heated)? Or maybe I should have used a mixer instead hand mixing it? I really wish i could get this right. I'm jealous of everyone else's amazing results...

My first ganache! I didn't have any brandy but it turned out just fine in any case. I also made it half milk chocolate. I didn't get it quite as thick as I wanted but I'm sure that's just because of my inexperience. It still looks and tastes fantastic!

This was my very first pizza dough! I used all purpose flour and as some suggested I used a bit more than the recipe called for. I let my dough rise for a full hour. I just ran the oven for a bit, shut it off and let the dough rise in there. Once risen I used my dough to make homemade pizza pockets! I used mozaarella, cheddar, pepperoni, and pre-cooked buffalo chicken bites for filling, wrapped the dough around it and glazed everything shut with egg white. I had a little leakage in the oven but that was my fault for not sealing properly. The resulting pockets were lightly crispy on the outside yet soft on the inside! My family loved these so much they ate the first batch immediately and I had to make it twice in one day!

Aesthetically speaking they looked just like the seafood resturant biscuts. Their consistency however was denser. The taste was somewhat similar but my family rates these at a 3.7 overall because they favor a lighter, fluffier texture.

EDIT: I've made this cake twice now and I know why some people's cakes are rising too much or are coming out spongelike and porous: DON'T OVER MIX!!!!!!! I was trying to get the cake slightly less dense my second time so I brought the eggs, shortening, and butter to room temperature and mixed all the ingredients longer and more vigorously than I had the first time and the cake came out very spongy and almost dry. This is a great recipe. The first time I made this cake it was wonderful. Any less than satisfactory products are the result of improper execution. This was my first try at pound cake. I used just 2 cups of sugar, buttermilk, and vanilla extract rather than almond extract (as was suggested by other reviewers), then I mixed half the batter with chocolate pudding mix and added chocoate chips. My result had the classic, dense pound cake consistency and it looked and tasted absolutely lovely.

Delicious flavor and soft, chewy consistency, Mmm! I only used 2/3 cups of sugar and I refrigerated the mix for about 20 minutes before I spooned them out to bake. I baked them on aluminum foil (shiny side up) and they came off much more easily than they did off of the parchment paper. I will be making these again for sure!

As a college student with no experience cooking or baking anything whatsoever I was able to follow this recipe quite easily. I used peanut butter chips and they were a hit! I've already recommended this recipe to my friends! Thanks!

This was wonderful! Everything came out tender and flavorful with a pleasing consistency. It wasn't too thick and it wasn't watery either. Next time I would make a little less though. It seemed like more than ten servings once it was done.