I sliced mine into "sticks", then fried them, and they looked just like fish sticks! The kids held them and dipped them into the sauce. Before I sliced the tofu, I pressed it to drain out extra liquid. I think this is very important to keep the cornstarch from getting sloppy. Firm or extra firm tofu works best for pressing! Ours fried up nice and crisp on the outside, warm and creamy on the inside.

Eight minutes to perfection! An absolutely delicious snickerdoodle. We used way more sugar/cinnamon than the recipe called for to roll the cookies (my kids didn't think measuring it was necessary!), and ended up with a wonderfully crisp layer of sugar/cinnamon on the bottom of our cookies. This will definitely be a cookie jar staple.

Very simple, very chocolatey! I don't have a microwave, but this is also quick on the stovetop. It tastes just like hot cocoa- the kids loved it! I've also made this with powdered milk, with the same tasty results.

Yum! It really is delicous. Even my picky eaters thought it was delightful!

I don't think adding the 2 Tbsp. oil worked for our batch- either that, or these do need to be chilled for awhile. Our cookies came out completely flat. They did taste like flat brownies, though, and my kids thought they were great (but I just think it's because they'll eat anything with sugar!). I wasn't impressed with the flavor- I'd rather have a real brownie than a flat brownie-flavored cookie.

I love making okonomiyaki! I use dashi instead of chicken broth, and chopped shrimp sometimes instead of chicken. I usually leave out the carrots and bell peppers, just as a personal preference. I think the "flavor" some people may be missing in this is MSG- it's usually added to alot of Asian flour mixes. We eat this with miso-flavored mayo and furikake.

Very yummy- make extra lemon curd so you will have leftovers for pancakes or scones! It's delicious, but quite acidic, so it only takes a little to get alot of flavor. The cake is dense, and sort of crumbly, but tasty (especially when hot out of the oven!). To cool the curd quickly, use an ice bath.

I used all soymilk (vanilla flavor), sprinkled the matcha into the milk and blended it in a blender, then added a squirt of honey, and some ice cubes and blended it until it was all frothy. Super yummy an so good on a hot day!

This white chocolate flavor in this cake was easy to recognize. It is not a light cake- the texture was dense and moist. If you want to cool down your melted chocolate mix quickly, set the saucepan in a bowl of ice water. I was able to use it right away.

I followed the recipe exactly- it turned out smooth and creamy, no clumps at all. Make sure the cornstarch is well mixed into the egg yolks and milk. I stirred the hot mixture as I added the cornstarch/milk/yolk mix. Maybe this is what kept clumps from forming? I will definitely make this again!

Great alternative to a cookie crust! I let my kids crush the pretzels in baggies, with plastic hammers- it's very efficient and quick! My crust didn't hold together until after it had cooled- when I took it out of the oven, it was still crumbly, and looked greasy from the butter. However, after cooling, it was firm, and frosted and sliced easily. I've also used this crust with a cream cheese "sauce"- 1 8oz box cream cheese, 1/3 cup sugar, a squeeze of lime juice, and a tsp.vanilla. Not as fluffy, but tasty!

Used Amelia's instructions for mixing without a bread machine. Also doubled the spices- next time I will not double the cloves- they were a bit overwhelming! I had no craisins, so chopped up a cup of some frozen cranberries. The bread baked into a lovely, soft loaf- perfect with a cup of tea for breakfast!

We loved this frosting! Two of my kids, plus my husband, have April birthdays, and this frosting was a hit with them all. I used only 3 cups of powdered sugar, and 2 Tbsp. milk. The frosting will stay fluffy and easily spreadable in the fridge for days- I still have some in a container from a week ago, and it's just as delicious as the day I made it.