I just finished making these and had one - really delicious and different, but I made a lot of changes. It seemed more like a cupcake than a muffin with all the sugar, so I wanted to make it more like a cupcake/dessert rather than a muffin/breakfast. (1) For the filling, I left out the egg and added nutmeg. I love cheesecake, but based on the reviews, I really wanted a cream cheese FILLING, not a cheesecake topping. I had more than enough filling. (2) To the crumbly topping, I added chopped crystallized ginger in place of the pecans. A yummy addition, but it doesn't add crunch if that's what you're looking for. I would make more crumbly topping since I ran out & it's really hard to mix up a tad bit more crumbly topping for 2-3 more cupcakes... (3) For the CUPCAKE part, I reduced the flour to 2 cups, reduced the sugar to about 1.5 cups - it was plenty sweet, added baking powder AND soda (about 2 tsp of each), and instead of cinnamon, I used pumpkin pie spice. (4) To make the cupcakes, I filled each liner about 2/3 full, then I put a dollop of the cream cheese on top and using my finger, shoved it into the batter until only a bit of it was showing on top. Then I spooned some crumbly topping on the middle. You don't need too much and no need to spread it all around - when it bakes, it will expand and spread out on its own. Wait for it to cool completely before trying to remove from the liners! I couldn't wait and it was a tiny bit stuck.

Very delicious and moist. I used whole wheat flour, 1 cup of brown sugar instead of the white sugar, 1/2 cup oil, real egg substitute (basically no yolks) and plenty of undrained zucchini. I also added about 1/2 tsp cloves. My bread didn't rise too much, but that could be b/c my baking powder is a bit old. The whole wheat flour does add a different taste, but it's a healthier taste that I'm used to, however not everyone will enjoy.

This was a very easy recipe, very moist and sweet cake, although I didn't exactly follow the directions. Instead of using just 1 cup of beer, I found it easier to just use the whole bottle (Bud light). I only had white cake and pumpkin spice pudding, so that was the combination I used. The pumpkin spice was really quite subtle, so the cake just tasted very sweet, and there was no hint of beer flavor at all. I also only had 3 eggs, but the cake turned out fine. Very moist, almost sticky, but quite good. Next time I would recommend just using a cake mix that already has pudding in it, b/c adding the pudding mix seems to double the sweetness - the sweetness from the cake mix AND the pudding mix. It's a little much, I think, but still delicious... just nothing to rave about.

This bread is wonderfully moist! I mashed 2 bananas and roughly mashed 1 banana (so it was still chunky). I agree, the chunks of banana don't look so appetizing later on, but it's still delicious. I also cut the sugar down, added some additional spices like cinnamon and nutmeg. I also sprinkled the top with oatmeal before baking, which added some nice texture to the bread b/c I omitted the nuts for preference.

Makes a lovely, dense, flavorful cheesecake. I didn't need a water bath or anything, and it was perfect; no cracks. I just left it in the oven until it totally cooled to room temp and then put it in the fridge. I also made a few adjustments: I used a combination of sugar and splenda (couldn't tell the difference), cut the total sugar down to 1.5 cups (plenty sweet), added vanilla as recommended by reviewers, and left out the extra 2 egg yolks. The egg yolks weren't missed - I don't like my cheesecakes eggy. I paired it with a homemade berry sauce: frozen strawberries, dethawed w/ the juice (these were home-frozen so no syrup); frozen berry mix from safeway; sugar; vanilla balsamic vinegar. Lightly boil for 10 minutes. Mix some cornstarch with a bit of water and mix into the berry mixture to thicken. Let cool. You can add some cinnamon/nutmeg for some spice, but it's a nice, naturally sweet and tart sauce to compliment the creamy sweetness of the cheesecake. I also sprayed my springform pan with PAM for baking and I didn't have to use a knife to separate the crust from the pan at all. It separated on its own beautifully.

3.5 stars. It was a very easy recipe, but I think it lacked some flavor. It's a good base recipe; I would use more worch. sauce, maybe even marinate the fillets in the sauce before. The crab topping was good (still lacking some spice), but the fish was pretty bland. I think it would work better if you baked it in a pan that was a bit too small, that way all the juices and sauce/juices don't run all over and instead get absorbed by the fish & topping.

I felt the dressing lacked a little bit of flavor. I ended up adding more lime juice to make it tangier. I also think the bean-to-corn ratio was too high, but that's my personal preference. I'd rather have an even amount of corn and bean, if anything more corn than bean. This recipe is also HUGE. Definitely not simply 6 servings for a salad which is a side dish.

Yummy and moist! I think I actually had more bananas (had 4 large overripe bananas) and since it was pretty moist, I cut out the butter completely. It wasn't missed! Everyone at my bbq loved it.

I can't give it 5 stars b/c while it was definitely deemed bodacious by my guests, I made some changes to the dressing. Instead of mayo, I used sour cream and added some dijon mustard. I added dried blueberries to the salad. Instead of bacon, I pan fried some proscuitto, which was REALLY delicious! This salad was cleaned up at my 4th of July bbq.

Very, very moist! I used more than 10 oz of frozen strawberries (fresh home-frozen strawberries) that I chopped up, and I put in a third of the oil. Still very moist and tasty. I also halved the sugar and used splenda. Kinda reminded me of carrot cake but with strawberries instead... wouldn't really consider it a "loaf," which implies bread to me. Just cake baked in a loaf pan!

These tasted very "healthy," although I did make some changes: whote wheat flour instead of white flour, splenda instead of sugar, half the butter, no nuts or banana chips (banana chips are VERY fatty!) and double the granola. I used Bear Naked vanilla almond granola and used an almond to top the muffin. I think they could have been sweeter, or had more spices, like cinnamon or nutmeg. Otherwise, great base recipe, and looked great. I used my kitchenaid muffin pan sprayed with crisco non-stick baking spray (butter flavor with flour) and I didn't need to use muffin cups. They just popped right out beautifully!

I baked this last night & it was SO easy. Since my dough was pretty sticky, I couldn't get a nice smooth top from the batter, so I sprinkled some oats on top. The last 10-15 mins of baking, I drizzled some melted butter on top. I had it fresh out of the oven & it was very moist and dense. The crust was chewy, but the inside was crumbly. Still good, but I like a chewier inside. The oats looks beautiful on top. Next time I will try putting the melted butter on before baking.

My rating is not completely accurate since I didn't follow the recipe exactly. Instead of processing blanched almonds, I used Trader Joe's pure almond flour, 3 cups of it. B/c they weren't blanched, there were bits of brown skin, so it didn't turn out the smooth beige coloring in the picture. It was a little bit grainy/speckled, and the dough was really sticky for me, so I couldn't get rounded balls, they ended up looking more like coconut macroons. The flavor was really great, and I even cut down the sugar to 1 cup. I think if I use the almond flour again, I might mix a little bit of regular flour in, just to make the texture smoother. Also, I used a 1/2 tablespoon to make the cookies, which made 2 dozen, but I think it made them too big and "dense." Next time I will make them smaller, I think 1 teaspoon would be perfect. I'm still looking for a recipe similar to the AMAZING amaretti I had in Venice, Italy!! Flavor was there, but texture was not what I was looking for, but it was probably the adjustments I made. If you like the texture of coconut macroons, then this is it, but almond flavored!

i felt like it needed some spices, although it was very moist. didn't rise as much as i expected to, but maybe my baking soda is old?

I can see myself making this dish on a regular basis; it so easy and the ingredients so simple. My only problem with this dish was adding the cheese at the end before mixing with the pasta. I found that the melting cheese made my toppings of proscuitto, basil, & mushrooms stick and clump together. So I had clumps of delicious toppings tossed with my pasta. Next time, I'll toss the pasta with the sauce and add the cheese while I'm tossing, so it melts onto the pasta, binding toppings with pasta, and not toppings with each other.

This chicken dish was quite interesting, & I enjoyed it very much. It was also easy to prepare. The orange taste was a more subtle than I expected, but that could be b/c I didn't measure the amt of orange juice or zest - I just fresh squeezed one orange and used its zest. I cut the butter by about half, and the chicken was still juicy. Instead of the method described in the recipe of flipping the chicken on top of the melted butter, I think I will mix the melted butter in with the egg and orange juice mixture next time. I felt the mixture was too watery anyway and flipping the chicken was hard to do without losing a lot of the breading. Instead of paprika I added freshly ground black pepper & I used shake n bake seasoned bread crumbs b/c that's what I had. I also baked at 400F for about 30 mins.

I roughly scaled this recipe down for 2 people. My bf and I just returned from several weeks in Italy, and this was our first time attempting carbonara ever. Besides me undercooking the pasta slightly (I expected it to cook more as I mixed it with the meat and sauce), the flavor was really good. I used proscuitto instead of bacon, and prepared it the same way, although there wasn't much fat leftover, which didn't matter. I found that I didn't need to add any salt at all, since the proscuitto and cheese were salty enough and I had salted the water I boiled the pasta in. My only complaint is that it cooled very quickly as I was mixing the beaten eggs in. First they kinda started to cook b/c the pan was hot, so I stirred more vigorously to coat, but then when I ate the pasta, it was cooler than lukewarm. Any suggestions from people on how to mix in the beaten eggs without cooking them into scrambled-eggs-with-pasta without cooling the dish too much? I didn't add onion or white wine. It tasted fine without.

I made a few adjustments and the end result was really delicious. I felt like the sauce to pasta ratio was off, as mentioned. To make more sauce (without making it heavy by adding cream or milk) I added some chicken broth and increased the white wine. I also added some pepper. The feta cheese I used didn't seem to melt too much and wasn't too strong, but it was a great touch. Wonderful, light, easy dish. I used frozen shrimp, too. I also cut back on the butter.

This was a very tasty recipe that wasn't too sweet, but like another reviewer, I had the problem of it being too runny when I spread it on the cake. When I was whipping it, I had nice, stiff peaks, but once I started scooping it and spreading it, it started to get runny. From a different whipped topping recipe, I decided to dissolve some gelatin and mix it in. Then I fridged it for a couple of hours. That seemed to help. I would also recommend storing it uncovered so that it "dries out" a little and gets thicker. Maybe it was b/c I used lite cream cheese? I'm not sure why. But end result, after some tweaking, was yummy. Quite rich; a little goes a long way!

I was never a big fan of meatloaf (seems like it's just molded flavorful hamburger patties to me) but I thought with these reviews it might be different. The ginger gave it a nice flavor that was different, but I didn't like how the sugar/ketchup glaze was on the bottom. I couldn't find my loaf pan so I made it in a pie pan, which reduced the baking time and made it more like a meat pie. THe edges were the tastiest b/c the brown sugar carmelized. The rest of it was not as flavorful. Not too bad, but wasn't enough to convince me that meatloaf is anything more than seasoned hamburger.