I really, really love these brownies. I bake them in a 7'' x 11'' pan for 30 minutes and press the marshmallos into the top of the batter. They get all toasted and it makes the brownies extra yummy!

These were very good. I beat the egg whites and folded them in like other reviewers suggested. They were nice and fluffy and a bit crispy but not super crispy. I will definitely make these again - maybe even tomorrow morning :D

Definitely use DARK brown sugar for this recipe. I used lt. brown and it just doesn't have enough of a butterscotch taste although it's still good. Just the fact that it's home made makes it good and it's so comforting. I'm going to take another reviewers advice and add a bit of butterscotch schnapps.

This recipe is great. I used my electric skillet and it worked really well. It was a bit of work to get it rolled thin enough but well worth it. I added 1 tsp of baking soda & doubled the size of the dough balls. I roasted a whole bulb of garlic and added that to the dough instead of raw garlic. I also pressed some golden raisins and finely chopped walnuts into a few pieces and that was very good too. I will make this recipe again and again.

This is a very good cake but I think the recipe calls for too much oil. I only used 1/2 cup (grapeseed oil) and the cake is very moist and dense. I did add 1/2 cup of apple sauce to compensate but I really think it would have been fine without it.

I used this recipe for cupcakes and they turned out great. The cake is moist, dense and buttery. I added the juice and zest of one lemon. I beat the butter and sugar in the mixer on high, added the eggs one at a time until light and fluffy and then folded in the sour cream and dry ingredients by hand.

This is so good. It tastes better if you refrigerate for 24 hours before eating. I used Smart Balance peanut butter, low fat cream cheese, soy milk and fresh whipped cream. I know that still doesn't make this recipe healthy but the little things add up. Also I used chocolate graham crackers to make my own crust. It turned out great.

These are excellent. Yes they take more time then recommended in my waffle iron but if you have the time they are worth it. Crispy on the outside fluffy on the inside and great flavor (I look forward to trying them with a bit of vanilla nest time). Just the kind of recipe I was looking for after trying so many that always turned out soft and got soggy with syrup.

This turned out wonderful! So tender it fell apart and very flavorful. I also added a 14oz can of mushrooms to the slow cooker. Because this recipe uses soup and soup mix I decided to use the leftover meat and gravy as a base that produced a great soup. I added a can of diced tomatoes, some chopped onion, celery, carrots, potato, cabbage and frozen corn, lima and green beans. It made a huge pot that was a meal in itself and just as good as the pot roast.

I thought the flavor of the cookie was pretty good. But like another reviewer said - It only initially tastes of mary jane candy. The flavor after that is nothing great although not bad. The inside was nice and chewy but the whole cookie had a pretty thick hard outer shell that I didn't care for. Maybe that wouldn't happen if it wasn't rolled in sugar? I followed the recipe exactly. I was unsure about using the full amount of the dry mixture cause the dough got pretty crumbly and tough to mix but I did. I think if I make this recipe again I will use less dry ingredients and not roll in sugar before baking. I also wonder how this dough would work for cutouts? All in all this cookie isn't bad it's just not the fantastic cookie I was hoping for.

Very good if your looking for a muffin top type cookie. Not my favorite type of cookie but the recipe delivers. The pumpkin flavor isn't extremely strong but they are good. I added a bit of nutmeg and only used 1 cup of the chips. These are also much better after the chips have had a chance to harden.

I thought this frosting was excellent but I used 1 cup less sugar than called for (hence the 4 stars). It was the perfect amount of sweetness, had a rich chocolate flavor and smooth creamy texture. It went perfect with my yellow bunt cake that I made from a boxed mix. I hate canned icing and this was a very easy alternative for a quick desert. I made it in about 5 minutes while the cake was in the oven.

Great Recipe! All the flavors added are the perfect amount and blend so well together. I did use pecans in place of the almonds because I had some that needed used up. I also added dried cranberries and I love the texture and flavor they added. I did use the chocolate but I think I prefer them without it. You kind of miss out on all the other flavors going on because the chocolate tends to overpower them. This really was easy to make and filled the house with such a wonderful comforting smell.

Yumm. I followed the recipie exactly except I cut it in half (it still made over 3 dozen cookies!). For the last batch I added craisens and white chocolate chips and didn't ice those. I also drizzled one regular iced batch with chocolate. All were very good. The orange flavor was perfect. It was just the kind of cookie I was looking for. The glaze was excellent and it had a bit of a creamcicle flavor. Thanks again Beth - you are the cookie master.

This recipe was very easy and tasted great. I didn't have time to chill for the full recommended amount of time. It was only in the fridge for about 4 hrs. and it was a tad bit soft in the middle but everyone liked it that way and it really wasn't a big deal.

I followed this recipie exactly and they turned out great. I was a little nervous about them spreading because of the melted butter but they didn't. The flavor is great and they are also good baked longer then suggested if you like a crunchy cookie.

I'm giving this 5 stars even though I had to do a variation of the recipe. I used a small spoon of molasses and 2 tbsp. of white sugar instead of brown sugar because I didn't have any and replaced the walnuts with pecans. I also made the sauce on the stovetop and it was still very easy. It was delicious.

These turned out great! They were super easy to make, a little crunchy on the outside and soft and chewey on the inside. MMMMMMMMMMmmm... nice warm treat on a cold snowy day.

I made cupcakes using this recipe and I replaced the white cake mix with spice cake mix. They are very good, moist and dense.

I'm giving this recipie 5 stars with the modifications I made. I substituted 1/4 c. of the butter with shortening and also added 1 egg yolk. I also found that rolling them out just a bit thicker than 1/8'', baking them for 7 minutes and using parchment paper kept them from breaking apart. I ended up with cookies that were SO CHOCOLATEY WONDERFUL and tasted a lot like brownies. They were gorgeous with the "sugar cookie icing" recipie from this site.