I thought this tart was excellent! The crust is just perfect. I made it for a party last night, and I had someone ask me if baking was my career. It really made my day, because someday soon, baking *will* be my career. Anyway, I also popped my apples in the microwave for three minutes to soften them up first, and I really think that's the way to go. I added a little more sugar to the juice left in the bowl afterward and popped it back in the microwave to melt it down. I then used the ensuing goo as a glaze to go on top. I didn't have any almonds, so I skipped that, but it was super delicious anyway.

I thought this was a million times better/easier than the marshmallow fondant. I took the advice on some other reviewers and used corn syrup in place of the glucose. Glycerin was easily found at Micheal's Craft Store. I will never ever buy fondant again.

so yeah, this does sound really boring, but I thought this was freaking delicious! I had never even had this type of food before, and was really surprised that I liked it so much. I took a few other reviewers suggestions and added some cumin, which I think is really necessary. I also used some plain non-fat Greek yogurt and it was just amazing, not to mention super cheap to make. I just finished all my leftovers, and am about to go make some more. Yum!

I made this for Christmas morning last year, and it has already been requested for Christmas breakfast this year, too! Mmm...I may have to make some for dinner tonight...

This was amazingly good. I couldn't find any German Chocolate anywhere, so I used Ghiradelli instead. I think I would use a little more next time, but it was still super great. Make at least 1 1/2 times as much frosting as it says, if not twice as much, if you want to frost the sides, too. Definitely toast the coconut and pecans. It might not seem like it will make much of a difference, but it really will.

I LOVED this sauce! It tasted great, and totally fooled my foodie date. I put it in a lasagna so I wasn't too worried about the consistency. The cream cheese didn't really break down and melt all the way though. If I had been making it for a fettuccine or something, I just would have run the immersion blender it is for a bit, and it would have been perfect! It does not taste jarred at all, unlike what some other reviewers had to say. Jarred sauce is disgusting. Make sure you use regular cream cheese, and not low fat.

I can't say that I cared for this cake. I think it would have benefited immensely from a raspberry compote instead of jam, and pretty much any other kind of frosting. Buttercream just wasn't the best choice. If you have lemon extract, use it instead of almond. It would be a lot better. Adding lots of fresh raspberries to the top really cut the how sugary the frosting was, and helped the flavor a lot.

These were really good and simple to make.

This cake is definitely a pain to make, but it's been delicious every time I make it. I like to do the frosting as is, or whipped. After several tries, I learned that it's best to put the cake together, with all the layers, and before you poor the ganache over the top, trim the sides of the cake so they're even. That way, the cake won't look like it has steps.

I made this for Christmas last year, and it was gone so fast, I just barely was able to grab a piece! It was delicious and decadent. Must try.

This is great, as is. My entire family loved it.

This isn't bread pudding. It's plum pudding. If you were looking for bread pudding, this isn't it.

I love this recipe. My boyfriend is a super picky eater and he LOVES this. It has been a staple in our dinner repetoire for almost two years. It's very nicely spicey, and the sausage is awesome. I love cajun food, and this is a fantastic recipe.