This is a really nice muffin recipe. Even with a little extra beating of the batter (I can't stand lumps), it came out fluffy and moist and not at all tough. I filled my muffins with a mix of (prepared from a box) lemon custard and homemade berry sauce. They're delicious. I used 2 egg whites instead of a whole egg (had to use 2 yolks for the custard, so it worked out perfectly) and added about a teaspoon of vanilla, just for the heck of it. Great base for all types of cupcakes.

This is an excellent recipe. I tweaked it a bit (couldn't help it). None of my roommates do nuts, so I left them out and doubled the sugar/cinnamon mixture instead. It was pretty awesome, though I would've preferred the nuts. The cake is fluffy and substantial, and the sugar/cinnamon part caramelizes and leaves sweet, chewy bits throughout. I like to layer mine; they come out pretty and there's a sweet, cinnamon-y taste in every bite that way. The only trick to this recipe is figuring out how to get this stuff out of the pan. I can line the bottom of a 13x9 pan with parchment and it comes off alright, but it's death in a bundt pan. I've tried PAM, butter, shortening and flour, nothing I've tried works. Any suggestions?

Amazing. Utterly amazing. I cannot adequately describe what a great recipe this is. I followed the directions exactly, baked in a water bath, and left it in the oven about 10 minutes longer than called for. After cooking, I left the oven door cracked for about a half hour before removing, cooling on the counter, and chilling overnight. It was gorgeous and the texture was so smooth and creamy. It got rave reviews from everyone who ate it. They said it was "a million times better than Cheesecake Factory" :)

This bread is really excellent. I've made it several times, and both the taste and appearance are great. In addition to following the recipe as-is, I tried a batch of low-calorie bread, as well, by eliminating a cup of sugar and replacing all the oil with applesauce. The taste didn't suffer with these changes (the sugar in the applesauce makes up for some of the sugar you leave out), but the texture did. The less oil you add, the more rubbery it gets. However, I found that making the bread with these changes, then freezing it and thawing to eat it at a later date eliminated the rubberiness problem. I also tried a batch where I subbed half the oil with applesauce and took away 1/2 c. sugar, and that was probably the best medium. Lower cal, great taste, not rubbery. Bottom line: It still tastes best as written, hands down, but is also totally possible in a lower-cal format.

The basics of this cookie are good, but I think it's got a bit too much going on. I'm used to the plain, traditional almond-flavored butter cookie variety, and decided to try these out for a change of pace. The cream cheese and orange flavors really stood out (in a kind of "hmm...interesting..." o_O) way, but the zest was a hindrance, because it kept getting stuck in the cookie press. Without the zest, there wouldn't be so much to take in, I don't think. Other than the taste, they came out of the press well, didn't spread too much, and looked great coming out of the oven. Were a little flatter than what I'm used to.

I was really not overly impressed with this recipe. After reading all of the 5-star reviews, I guess I was expecting more. The dough was very similar to pie crust (you could probably use a store-bought pie crust and save yourself a heap of time and trouble), was nearly impossible to roll out and keep cold at the same time (if it gets to room temp, you've got a sticky mess on your hands), and the filling was rather bland, in my opinion. They didn't taste awful or anything, but they definitely weren't worth the trouble it took to make them. I'll experiment with other kinds of filled cookies. These didn't do it for me.

I was surprised by how good this recipe turned out. The only change I made was that I added a few stalks of chopped celery and an extra cup of broth (I needed to get rid of that stuff before it went bad). Other than that, I followed the recipe to a T, and it was extremely flavorful and delicious. One serving makes a pretty good amount of soup...I ended up freezing some for later. Thanks for the great recipe!

These cookies are idiot-proof. They rise nicely, taste great, and look like something from Mrs. Fields.

These cookies are phenomenal! I've been searching for the perfect chocolate chip cookie recipe for years, and I've finally found it. They rise nicely, and are big and soft. Awesome.