These are really excellent. I highly recommend toasting some whole almonds and wrapping the coconut around them before dipping into chocolate. Tastes like the candy bar, but WAY better. I used natural peanut butter and thought those had the perfect amount of peanut butter flavor. Regular PB probably would not have as strong of a flavor and it would be sweeter.

The flavor was great, but like others, mine spread out a lot. This was my first attempt at a pavlova. I thought it might help with the spreading issue so I let the chocolate cool a little before incorporating into the egg whites. I spread the mixture into an 8" circle and piled the sides high, but it still ended up about 16" across and maybe 1" tall. Despite my best efforts to make the move smooth and keep the weight evenly distributed, the transfer from the baking sheet to the cooling rack was a disaster. It fell apart into huge chunks. I ended up making pavlova parfaits since I was serving to guests. I would avoid trying this recipe for the first time if you're counting on beautiful presentation. Maybe this recipe would work better if you made individual sized pavlovas. They would bake faster and probably not spread out as much. I did notice that this recipe is pretty much the same as the one from the joyofbaking website, though they call for superfine sugar instead of table sugar and used chopped chocolate instead of melting it. I bet that would fix the spreading problem. As another reviewer said, the egg whites lose their stiffness once the chocolate is added.

I had some extra buttermilk I needed to use up, so I thought I'd try this recipe. The flavor is good, but they are too thin, dense and eggy for our taste. Judging from the number of rave reviews, I guess a lot of people like their pancakes this way. We prefer them thick, light and fluffy and usually use the Good Old Fashioned Pancakes recipe from this site.

Pretty good. Not too sweet, not too tart and I liked that it required no eggs. I do wonder about the amount of condensed milk it calls for though. I suppose you could make your own condensed milk, but I think most people use the canned variety. Two 14 oz. cans are not quite three cups, but result in the perfect amount of filling. Take the extra time to make a homemade graham crust by mixing 1/3c sugar, 6T. melted butter and about ten sheets of crushed graham crackers (or 1.5 c. of crumbs) and press into pie plate. Bake for 5 minutes at 325, let cool a little, add filling and bake as the recipe states. It ended up taking 11 minutes for the pie to be fully cooked. Perfect with a bit of homemade whipped cream on top.

We thought this recipe was a little bland. I used a whole onion (since I hate having half an onion lying around) and doubled the garlic and thought it could use even more. I think the biggest problem of this recipe was the salt. 1/4t. for 2lbs of meat is not nearly enough. Healthier, yes, but not as tasty. I wanted to be a little conservative with the salt since I was serving it with Tzatziki (a little salty) and feta (quite salty), so I only doubled the amount. It could have used even more. Sure, you can add salt to the pieces later, but I think the flavor would be better if the meat was salted throughout. Next time, I think I’ll try 1.5t. or 2t. I cooked it in an 8.5” loaf pan and it took about an hour. I also had to leave the mixture in the food processor for much longer to get a tacky texture, so if your processor is older or cheap like mine, you may have to do the same. All in all, I thought it did resemble gyro meat and would resemble it even more if you tossed the pieces on a grill before serving. It was moist, yet not greasy. I will make it again, but will try to spice it up a bit more.

Excellent, excellent, excellent. So silky and smooth and even with all that cream, no greasy mouthfeel. It hardens nicely and doesn't get icy. My biggest complaint about store bought ice cream is that it is often too sweet. That is not the case with this recipe. The chocolate level is perfect is you use good quality cocoa. The only change I made was to add a pinch of salt, which is the secret to perfect chocolate ice cream.

We really enjoyed this. I used an 8 ounce package of noodles because it's what I had on hand and I thought the amount of noodles was perfect. And I did end up boiling the noodles until they were soft so my toddler wouldn't have a hard time eating it. We used sauted tofu instead of chicken and I did end up adding 1c. of broth and another few splashes of soy sauce as we like our pancit on the soupy side. A sprinkle of green onions is a nice addition as well.

This is pretty tasty. I didn't use the glaze because I didn't feel the need to add more sugar to a perfectly sweet cake. Next time I'll add a little orange zest to the cake if I omit the glaze. It was moist and had a delicate crumb. The light spice flavor is perfect with a dollop of homemade whipped cream on top. You can also bake it in two 8.5" x 4.5" loaf pans for about an hour.

I made this exactly as stated, though I did need to cook the vegetables for 30 minutes for them to be tender. We thought it was good if not a little bland. I appreciate how healthy it is and really liked the lemon and balsamic vinegar flavors combined with the veggies, but it just needed a little something extra to really make it sing. As I was heating up the leftovers the following day, I saw that I had some low fat feta cheese sitting in the fridge looking lonely. Viola! Instant improvement.

Very, very tasty. I made a vegetarian version using a 12 oz. bag of vegan meatballs and vegetable broth. I used my homemade red pepper marinara and added some fennel to the filling. Otherwise I followed the recipe. Next time I'll make it using some homemade tempeh sausage crumbles. It is sure to impress.

No offense to our forefathers or the submitter of this recipe, but these weren't very good. Maybe earlier generations had more productive salivary glands than I do because these were so dry that I had to drown them in syrup just to make them palatable. I felt like I had gotten a mouthful of fish fry more than once. The flavor was okay plain, like bland cornbread, but was much better with syrup. I'll keep looking for a moister recipe.

I used two patty style vegetarian sausage in place of the links and sauteed them without olive oil. Be sure to cook the roux until it is golden and fragrant. That prevents a 'raw flour' taste. I served this gravy over Fluffy Whole Wheat Biscuits. Delish!

I wish this recipe had a face so I could punch it. I was in a rush, so I only read the first two reviews, neither of which mentioned the salty issue. And while my baker's instinct said that there was too much salt and baking soda in the recipe, I followed it anyways. These were so salty. If I wasn't fortunate enough to have some leftover vegan orange/cream cheese frosting in the refrigerator, they would have been inedible. A shame too, because the muffins would have been delicious if I had followed my instinct and not the recipe. How anyone who follows this recipe exactly can give it a positive review is beyond me. I give it a two because there's a lot of potential here.

Excellent cookie, though I would be hesitant to call them 'oatmeal' cookie since the oatmeal is pretty sparse. I don't know what I would call them other than delicious. I used all butter since I never seem to have shortening and they were not bland at all. I made once without chocolate and coconut and once with both. I can't believe I'm saying this as a serious chocolate lover, but they were better plain. I also baked them an extra three minutes to give them that great 'browned butter' flavor and make them extra crispy. They're also good with a 1/2 t. of cinnamon.

Man, I thought I loved chocolate, but these were almost too much. Next time, I'll cut back on the chocolate chips and add more nuts, but that's a personal preference. These would be good with white chocolate, peanut butter or chocolate mint chips. I'm sure I'll make these again.

I love traditional Hollandaise sauce, but don't want to take a risk eating raw eggs since I'm pregnant. The sauce really isn't like the standard Hollandaise sauce as it isn't as flavorful or rich. With that being said, this sauce was pretty good and satisfied the craving. I used homemade tofu bacon and whole wheat biscuits instead of the meat and English Muffin. I'll keep this in my recipe box for whenever raw eggs are off the menu.

This was only OK. I would much prefer to have a sausage omelet, hash browns and croissants separately. All together, it's a little bland and mushy.

Yum! I was craving chocolate chip cookies with some texture and crunch, but didn't have any nuts to put in them. So, I tried this recipe. I halved it, used butter and unsweetened coconut. I also reduced the white sugar by half and that was a good change. The cookies would have been way too sweet for me if I had used all the sugar and sweetened coconut. I didn't have corn flakes, so I used rice crispies and it worked fine. I think most kinds of cereal with a neutral flavor would work. The result was a buttery cookie with great texture. I will definitely make these again.

It always baffles me how most chocolate chip cookies have pretty much the same ingredients, but the results can vary greatly. My old go to recipe called for a box of pudding mix, but the long list of unpronounceable ingredients on the pudding box was unnerving enough that decided to look for another recipe. This was the third recipe I tried and I think my search is over. The results were perfect. Buttery, but tall. I think the dissolving of baking soda in water makes them stand taller than your typical cookie using all butter. Chewy in the middle, with crisp edges and the perfect amount of vanilla (if you use good quality extract). Mine had to bake for 13 minutes, but other than that, I followed the recipe exactly. Everyone has a different idea of what a 'perfect' cookie is, but I absolutely can not see how someone could give this a bad review (one or two stars) if they followed the recipe. It may not be exactly to your taste, but it is in no way a bad recipe. I think it's common for people to let the butter soften too much. From my experience, cookies turn out better if the butter is just soft enough that it creams relatively easily. Butter that is too soft will result in a thin, flat cookie. Also, once you add flour, you really need to mix the dough until everything is barely incorporated and not one stroke more. Thanks for the recipe.

I made this pie as a compromise since my husband wanted an apple pie and I wanted an apple cobbler. It's the best of both worlds. I omitted the raisins and nuts and doubled the cinnamon to suit our tastes. I used three large Granny Smith apples and added an extra tablespoon of flour and the pie was still too runny. I'll probably increase the flour to 1/4c. next time. I ended up baking the pie uncovered for 45 minutes and thought it came out perfect. I didn't find the pie too sweet, but I did use very tart apples. I would definitely reduce the white sugar and/or up the lemon juice if I were using sweeter apples. I didn't see any need to double the topping recipe.