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I quartered the recipe (I have a tiny toaster oven) and subbed soy nog for the coconut milk, oatmeal instead of coconut, and used fresh roasted buttercup squash. It made 6 dense and very moist muffins, probably because there is no baking powder. Still delicious though.

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Hot and Sour Chinese Eggplant

Reviewed: Oct. 20, 2007

I was really optimistic about this. I just bought a much of eggplant from the farmer's market and thought this sounded excellent. I followed the recipe as is except without the chili oil or chili pepper, but the sauce seemed too sweet to me. I'm assuming the heat from those would fix the sweetness. Next time I'll cut the sugar to a tsp. or use my stand-by sweet/sour sauce.

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Glazed Apple Cookies

Reviewed: Oct. 8, 2007

I just made these, and like many reviewers I changed a few things. I used 2 apples, which was about 1 1/4 c. I used 1 c. whole wheat flour and 1 1/4 c. regular flour. Added approx. 1/4 c. oatmeal. Only 1 c. brown sugar and they are plenty sweet. I also used 1/2 tsp. baking soda and 1/2 tsp. baking powder. I have yet to glaze them, but wow are they good. I only gave them a four because I changed the recipe so much I don't know who they would turn out otherwise. But they smell delicious baking and are light and moist.

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Fudgies III

Reviewed: Sep. 3, 2007

I didn't have any buttermilk so I mixed milk and lemon juice before I started so it'd have time to curdle. Other than that I followed the recipe and it turned out wonderfully. I like the molasses and chocolate together. But next time I'll leave out the chocolate chips. They were a bit too rich for me with them.

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Kringla

Reviewed: Aug. 20, 2007

These were much lighter than kringla I'm used to. But they were still good. They definitely need additional flavor. I used a tsp. of almond and vanilla. Anise would also be good. Mine needed more flour to be workable, and I ended up just scooping some even though that's not traditional.

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Nutty Pina Colada Biscotti

Reviewed: Aug. 15, 2007

I made these yesterday, with a few changes. Brandy for rum, lime juice for pineapple, vanilla for coconut extract, walnuts for pistachios, and 1 c. coconut instead of dried pineapple. I know that changes a lot about the recipe. But the basic ingredient measurements and baking times were dead on, so 5 stars.

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Zucchini Bread IV

Reviewed: Aug. 2, 2007

I made this a few days ago and it was a hit. I'm sure it would be great as is, but I couldn't help making a few changes. I subbed sour cream for half the oil. And I divided the batter in half, added 2 tbsp. baking cocoa to half and marbled the two together. I also omitted the walnuts. It was spicy, moist, and chocolaty. I'll definitely make it again.

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Mango Salsa

Reviewed: Jul. 25, 2007

This salsa is so easy to make and incredibly flavorful. I sub red onion for the green onions. It's a hit every time.

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Almond Rhubarb Coffee Cake

Reviewed: Jul. 18, 2007

I made this for my mother to take to work where it was a hit. I veganized it by substituting 1/4 c. soy yogurt for the egg, and soy milk for the regular milk. I also added about 2 cups of rhubarb and didn't add nuts to the batter. My topping was a mixture of walnuts, oatmeal, granola, white sugar, and enough margarine to make it crumbly (about 2 tbsp). I also baked in a 13x9 baking dish. When it was cool I put a powdered sugar glaze on it, because all breakfast things taste better with sugar glazes :)

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Butterscotch Potato Chip Cookies

Reviewed: Jul. 13, 2007

I wanted a cookie that was a little different and this sure did it. I liked the sweet butterscotch mingling with the salty potato chips. My only change if I made them again would be to substitute shortening for half the butter as my spread a little too much. But they taste delicious.

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