I made the recipe as stated. The only thing was that I rolled it along the long edge. They were still about 3 inches in diameter, so I'm glad I didn't roll them on the short edge! They would have been huge :)

This was so good! I used nectarines, and they paired nicely, but I will try mango next time. I bet it will be more fantastic! Thanks!

I got a bit intimidated when I watched the video, with all of the cleaning all utensils with vinegar, and the special pan and all. Mine turned out almost perfect, but it did fall a bit while in the oven, and maybe that's because I wasn't meticulous enough, or folded the dry ingredients too much. But it still tasted great, and didn't collapse! I did use a regular bundt pan as I didn't have an angel food cake pan. No problem at all. And i think it's a prettier shape! Great recipe!

I stuck to the recipe, except that I probably only used half a pint of cherry tomatoes as I don't like them that much! It was great, and received good reviews from my friends as well. Thanks!

I used a can of lite coconut milk instead of the evaporated milk, and did not add sugar to the custard. This turned out amazing! A huge hit at work :)

These were the hit of my New Year's party, thanks! I added a bit more to the spices. I added 1/2 tsp white pepper, 1 tsp red pepper flakes, and 1/2 tsp dried marjoram.

Perfect icing that stayed soft for quite a long time. The icing hardened over night and the cookies didn't even stick together when stacked the next morning! The almond extract really makes it nice. Perfect!

I made a few changes since I was missing some ingredients. I used about 2 T. chopped yellow onion instead of green onion. I used red wine vinegar instead of white. I used pine nuts instead of walnuts. And I only used extra virgin olive oil, no flax seed oil. But it was still pretty good. My boyfriend didn't like it, it was too "California" for him. I think this is a good dish to take to a bbq, as the vinegar gives it quite a strong finish. If you can make it the night before, the flavors are better after it has been sitting for a while. Great recipe, and I'll make it again, even if for just lunch for myself!

Finally, a chocolate chip cookie recipe that worked with my Norwegian ingredients! Normally they are too cakey. I follwed earlier advice and used 3/4c. each of light brown sugar and regular refined sugar. I also used one egg and one egg yolk. I didn't measure the butter, and I think I might have been a bit less than 1c. I also just ran out of white flour, so I used 1 1/2 c. white flour and 1/2 c. havre (wheat) flour. These turned out perfect, a little bit browned on the bottom, but fat and gooey on the inside! Thanks!

These turned out great. The only change I made was to use 1c. white flour, and 1/2 c. wheat flour. It made just enough for 6 decent size pancakes. Perfect breakfast for 2.

This turned out very good on my first attempt. I follwed the advice of a few others and added a can of black beans. Great recipe!

This chicken turned out great! I added extra turmeric and cumin to the sauce. I also used canned diced tomatoes as I couldn't find nice ripe tomatoes this time of year. Rave reviews all around, thanks!

This turned out wonderful! The only thing I did differently was use a mix of garlic and chili marinated green olives from my local grocer. I think the little bit of chili really enhanced the flavors.

I made this in a small bundt pan. When I took it out of the oven it was at least 2 inches tall, but it collapsed to about 1 inch. Maybe flourless cakes always do that. But it tasted fabulous. I used Ghiradelli's 60% cocoa bittersweet choc chips, and a local brand of cocoa powder. I received rave reviews!

I used Ghiradelli's Bittersweet chocolate, doubled the vanilla, and used Maple syrup instead of flavoring. Turned out great!

This turned out amazing! I had to make some alterations since I live in Norway. I used "S&W Mexican Recipe stewed tomatoes w/ chili and seasonings". I used 500g of ground beef. A red pepper instead of a green. I increased it to 3 Tbls brown sugar. And I used 1 tsp of All Spice because I didn't have any cumin. It had a great smoky flavor. The cocoa mixed with the spices creates a mole flavor, which I think reminds some people of bbq, but is typical of some Mexican cuisine. The result is a sweet and spicy chili which you won't regret.