Hubs and I prefer just a regular ol' cup of "joe" with cream, but occasionally we'll treat ourselves to a specialty coffee when we're out. I recently bought some coffee I wasn't crazy about so I thought it might be fun and interesting to try to make good use of it by disguising it with this recipe. I brewed it with brown sugar and we both added cream. It was pretty good! Since I drink my coffee with no sugar it was a little sweet for me but fine for hubs, and we both enjoyed the hint of cinnamon. This won't replace our basic coffee but it sure will help rescue a pound of coffee I don't care for. The aroma when it's brewing is wonderful too, something you won't achieve by just stirring in cinnamon and sugar once it's brewed!

I was really enthused about trying this because with all these great ingredients I thought I'd end up with something exceptional. Truthfully?... It wasn't until after I had finished the steak, which hubs grilled, that I remembered I had marinaded it! In other words, it's not that the marinade tastes bad, I just couldn't taste it at all!

Prepared this exactly as written using Granny Smith and Fuji apples and for our tastes it was just right. No changes necessary. Nicely sweet and cinnamony with a substantial and hearty oat topping. Very good!

Too sweet, too greasy and not as thick as I would have liked, even after chilling the dough. A real disappointment.

As you mix these up you'll wonder how the dough will ever hold together. It's like lots of "stuff" with a little bit of cookie dough. Skeptical as I was, I plodded on, and was rewarded with a real treat. I used a mixed berry blend for the dried cranberries, only because it's what I had on hand. I used a premium white chocolate which I believe makes an incredible difference, as does toasting the pecans (350 degrees, about 5 minutes - really worth this extra step). Beautiful, colorful, buttery rich and delicious cookie, loaded with chunks of creamy white chocolate, red berries (whatever kind you decide to use) and the toasted pecans. Baker's, you've come up with another good one!

If you were the sort of person who didn't share certain recipes with family and friends (thankfully I don't know anyone like that!) I could see this as one of those recipes - the point being, this is just a perfect recipe which turns out perfect cookies. I can't imagine serving these to anyone who bakes without them asking for the recipe. Loved its simplicity, with no added spices - just pure oat-y, fruity, nutty flavor. I made no changes other than substituting a dried berry mix for the raisins. I used a medium cookie scoop and flattened them just slightly. These are no wimpy cookies! They're substantial, hearty, soft and chewy gems that turn out looking like they came from your neighborhood bakery. Add cinnamon or other spices if you like, but for me these are perfect just as is.

I'm happy to be the first reviewer of this recipe and say, great cookie Kevin Ryan! Nicely written recipe with a simple list of ingredients and easy to follow instructions. Better yet, with your onesy-twosy list of ingredients idea you've come up with a really nice, classic peanut butter cookie. I also loved the additional boost of peanut flavor and texture with the addition of the peanuts. These baked up real pretty too!

This recipe is one of those happy surprises - even though you think it's going to be good or you wouldn't have made it in the first place, it actually exceeds your expectations. These are pretty little cookies, chewy and soft both. Buttery good, not too sweet, and nicely spiced with just the perfect amount of cinnamon. But it is the maple syrup (I used Grade B for boldest flavor) and the maple sugar that truly make this an exceptional cookie. The dough, too, is beautiful and cooperative - it's easy to work with and does just want you want it to. Other than substituting butter for the margarine I followed the recipe as written and found it produced a perfect cookie. Hubs, who typically prefers very rich desserts, loved these. He also never rates any recipe five stars - but he did with these. I love it when we both agree!

While I noticed that a good number of reviewers chose to chop the apples in this recipe, and while I'm sure that would be good as well, I kind of had a hunch that just as with similar recipes made with zucchini or carrots, shredding the apple would contribute to the cupcake/muffin's (they're both so similar these days!) texture. I'm so glad I followed the recipe exactly as written! Whether you call it a cupcake or a muffin, this is a nice little treat - most important, what we always look for first, they're moist. But they also have their own, unique little flavor going on, not quite banana but not quite apple, with a hint of spice. I'm also glad I preferred to keep it on the "bare naked" side, even though I was tempted to frost or glaze these. I merely topped them with some demerara sugar (aka sugar in the raw) which gave them a sparkly crunch. Growing up in Milwaukee, where the submitter says this recipe originates, I can see how these would have been a part of the great, ethnic cooking and baking traditions we have here. Very nice recipe - (love the shredded, not chopped, apples!)

This made a beautiful, lush, fluffy, silky batter and that was the tip-off to what I was in for with the actual cake. It's compact and dense, just as it should be, but it's also moist, which isn't always a guarantee with other pound cake recipes. I used the batter for cupcakes, and frosted them with "Special Buttercream Frosting," also from this site. I made the batter exactly as written and I liked the addition of the lemon extract. This is such a good, basic, pound cake recipe, however, that it would be fun to experiment with any number of flavorings. Whether you use this batter for cupcakes, a loaf cake, Bundt, or for a carved, layer or wedding cake, this is a perfect recipe to choose!

I've tried any number of similar buttercream recipes from this site and most have been very good - after all, with minor variations they're pretty much the same. This recipe, however, sets itself apart from most others. First, it's reliable - the frosting comes out exactly as it's supposed to following the recipe just as written, so you can feel confident that very little, if any, tweaking is going to be required. Second, I like the addition of the salt, which noticeably heightens this frosting's flavor, as well as the heavy cream, which contributes a fresh, dairy taste, important when you're using shortening and imitation vanilla. It spreads or pipes beautifully, LOOKS beautiful, and the bonus is that it tastes good too. No wonder this frosting is such a hit on this site! I used this to frost cupcakes made from the "Butter Pound Cake," recipe, also from this site. It was like they were made for each other!

Pleasantly plump apple muffin, moist, but (gratefully!) not soggy. I prepared these exactly as the recipe directs and would do so again. Nicely spiced, tender, and perfectly laced with apples. Since neither the muffin nor the streusel was overly sweet it was nice to have a real, apple muffin rather than a little apple cake!

The misleadiing name alone makes this very disappointing because, unlike other reviewers, it DID matter to me whether or not these were brownies. I wanted these for a work function, where dealing with a too moist cake that doesn't stay in one piece wasn't an option. While the flavor is good, there's a fine line between being pleasantly moist and so moist it falls apart and borders on soggy. I would call this an "excessively moist" apple cake, not an apple brownie.

Nice brownie, but not as thick as I would like. I think this would be perfect in a 9x9" or 11x7" pan. These are chewy and fudgey both, and intensely chocolate, calling for more cocoa powder than most other recipes. I also liked the brown sugar in the recipe. The caramel swirl chips might be hard to find but to be honest I think semisweet chocolate chips would be better anyway! For the caramel sauce I just melted some caramels with a little water. Definitely worth a repeat!

We Italians do love our gelato, Nutella and espresso, and KTPOPPY you hit the nail on the head with this! All three lovelies in one quick fix! This is as fine a gelato as any I had in Rome as well - it's just stunningly, decadently delicious! Silky smooth, mildly chocolate and boldly espresso. Unfortunately, with just hubs and me it was impractical to make the little tartufos, but they sure would make a beautiful presentation for a dinner party - particularly an Italian themed dinner! I did garnish each serving with chopped, toasted hazelnuts (we always referred to them as filberts growing up), a cherry and the shaved chocolate. Aside from being sinfully, awesomely good, this is beautiful too. I made this exactly as the recipe directs and would do so again - KT has the ingredients and proportions of them perfectly accurate. Just a thought...this is so rich and wonderful on its own, I think the frozen whipped topping would only be an unneccesary distraction. But if you must, for garnish, I would give this the real whipped cream it deserves! But only if you must...

Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat. I embellished upon the recipe which made this dish a solid five star recipe. The chicken, which I seasoned only with salt and freshly ground pepper, developed a much more appealing look and color dredged in flour before sauteeing. Once I turned it over I covered it just briefly to make sure it was cooked through. After removing the chicken to set aside, I deglazed the pan with about 1/4 c. of white wine, then added the cream, a good squeeze of lemon (didn't use the lemon pepper at all), and now the dill. I used only two chicken breasts but kept the sauce measurements the same (essentially doubled the sauce), and it was just the right amount. If prepared with the amount of sauce as the recipe directs it would be pretty skimpy! The chicken was moist, tender and flavorful, with a rich, creamy lemon/caper/wine/dill sauce that made an already good chicken something extraordinarily delicious. I served this with capellini pasta and "Spaghetti Squash Saute," also from this site. This was an outrageously delicious dish, a definite "make again." This cooking method and the sauce, by the way, would also be wonderful with salmon or other types of fish as well!

This irecipe is a very familiar way of cooking spaghetti squash for me which I appreciated as a reference for cooking time, although I shaved off a few minutes since my spaghetti squash was small. I also appreciated the idea of letting the squash cool somewhat before shredding - duh. I have always struggled with a piping hot squash as I awkwardly tried to shred it without burning the heck out of my hands! Other than substituting shallots for the onion I prepared this as directed, using butter. Garnished with fresh, minced parsley this was simple, pretty and delicious.

I just had a couple of forkfuls of this so that I could review the recipe and I could quite possibly be in dessert heaven right now. This is one of the best apple pies I've tried in some time. I don't normally make a crumb topped pie so this was a nice departure. Because hubs and I wouldn't be able to eat a whole pie before the topping became soggy, I scaled this down to three servings to make two individual pies in shallow, round ramekins. I used "Butter Flaky Pie Crust," also from this site. I skipped the raisins and nuts, and subbed an equal amount of cinnamon for the nutmeg, which I'm not a fan of. The apples are perfectly sweetened and spiced (use more or less depending on the sweetness or tartness of your apples) with a perfect amount of rich, cinnamony syrup - just enough to mix with the apples. The crumb topping is light and "crumbly," just as it's supposed to be (a recent baking experience showed me that's not always the case). And just the right amount of topping too. Not only is this one of the better recipes I've tried, it's also one of the easiest with no top crust! This would make a terrific presentation for a dinner get-together, as these individual little pies are very charming. I definitely have another favorite with this pie!

There are so many factors that can influence how a loaf of bread turns out and maybe the "negative factor genies" were working with me on this one. Of all the bread machine recipes I've tried this is probably my least favorite. The dough rose too high, which resulted in a bread that was too moist, fluffy and soft for my liking. (Once out of the bread machine I did throw it in the oven for an additional ten minutes at 375 degrees) It just didn't have the substance or the texture I like in bread, though I admit I grew up with homemade Italian bread! I also thought the taste was rather flat. In hindsight, I'd increase the salt and decrease the yeast and sugar. Also, I assumed I'd notice the oatmeal in the bread, but I did not. Either I just had a bad bread baking day, or it's just a matter of personal preference, or maybe this is one of those breads that's best baked in the oven.

Buttery rich and delicious, light and, yes...flaky! Supposedly only crusts made with lard or shortening will give you a flaky crust, but not so with this recipe. I mixed it up, exactly as written, and used it for "Apple Crumb Pie," also from this site. I did use cold butter, but didn't even bother to chill the dough and it still rolled out like a dream. I scaled the recipe down to four servings, which turned out to be the perfect amount of pastry for two, individual pies. Not only was this surprisingly good, it was probably one of the easiest pie crusts I've ever worked with. A real pleasant surprise all the way around.