Okay, I know this recipe doesn't need another review, but this is amazing. I will definitely make again! I doubled the amount of filling...next time I make it, I will also double the frosting because it was a little scant. All in all, awesome recipe!

OH MY GOD, this was amazing. I didn't follow the recipe though, this is what I added/did: 1-scraped the eggplant and put the shells in the oven at 350. 2-chopped up half of a very large onion, added a can of mushrooms, and some minced garlic...threw all that into the pan and sprayed with Mazola olive oil spray. I sauteed all that until it was nice and soft, spraying occasionally with the spray. Then I added a little of 1/2 pound of sweet italian sausage. Once that was cooked, I added the eggplant. Cook a while. Added generous amount of parsley and a splash of white wine. 3-Added a can of basil, oregano, and garlic diced tomatoes. 4-added less than 1/2 cup of breadcrumbs, plus parmesan and mozzarella cheese. Filled the shells and popped in the oven. In the last ten minutes of baking, I sprinkld the top with more mozzarella cheese and breadcrumbs. DELICIOUS!

This recipe is FABULOUS. Instead of 1/3 cup melted butter, I used a scant 1/2 cup oil. I also added 1 teaspoon of vanilla extract to the batter. For the crumbly topping, I multiplied the recipe by 1.5 (because a little extra doesn't hurt!), was very generous with the butter, and added some oatmeal (maybe a scant 1/4 cup). These were SO DELICIOUS, they were gone in 24 hours. By the way--I didn't have muffin liners, so I sprayed the muffin pan with baking release spray (made by Wilton's)...They were a little overdone at 15 minutes. Maybe it was the pan, or not using liners, I don't know, but I would advise to carefully watch these. I am making them again today and will probably take them out at 13-14 minutes.

OH MY GOD. I have so much to say about this recipe. IT IS AMAZING. The first time I made it, I used two white cake mixes and added the instant coffee to the other (adding a very small amount of hot water to the instant coffee is a MUST). I ended up with 4 layers--2 white and 2 coffee. I quadrupled the amount of coffee/kahlua mixture and ended up pouring a generous 1/4 cup of it onto each cake layer. I doubled the amount of mascarpone filling and totally FORGOT to mix in the 1/2 cup whipping cream frosting (I didn't read the recipe thoroughly) and it was still great. I doubled the amount of whipping cream frosting and had a huge amount leftover. I brought this first cake to a family reunion and PEOPLE RAVED ABOUT IT. The next day I had another get together and decided to make the cake again...this time I used one cake mix and did one white layer and two coffee layers. I again quadrupled the coffee/kahlua mixture (but didn't use all of it). I also again doubled the mascarpone filling--this time adding only 1/2 cup of whipping cream frosting (which was leftover from yesterday) and adding pure cream. Kept the normal amount of frosting, and I used ALL OF IT which means that if I had taken out the 1/2 cup required for the filling, I would have totally run out. THIS SECOND CAKE WAS TRULY AMAZING, EVEN BETTER THAN THE FIRST ONE. Oh--on top of each filling layer I sprinkled cocoa powder.

I just made this recipe...I did add a slight amount more oatmeal than called for because it seemed like it should have been a little thicker. Also, I added the vanilla into the wet stuff way before adding the PB and oats. Also--I didn't time it. Apparently people have a very difficult time with this step--I have no idea why! I brought it to a rolling boil, stirred it a little, and then took it off the heat after I thought a couple minutes passed. I am sure I cooked it longer than the 90 seconds posted. Lastly, I stirred in the PB after turning the heat off and stirred the PB to let it completely melt before adding the oats. After dropping on wax paper, I waited an hour, and they were PERFECT!! DEEEEEELICIOUS!

Okay, first time I made this I followed other suggestions--I warmed the milk and eggs and added 1/2 tsp of vanilla and 2 tbsp powdered sugar. I preheated oven to 425 and put the butter in the pan. This first one only took 13 minutes to cook and even then it was slightly burning and seemed uneven...but it was still good. So then I made another one, and this time I didn't warm the milk and eggs, I only added the vanilla and not the powdered sugar. Also, most IMPORTANTLY, I reduced my oven to 400 and warmed the skillet without the butter. Once the batter was done, I added the butter, kept the pan in the oven for a minute or so, then took the pan out and added the batter. It baked for about 18-19 minutes and it was perfectly puffed and golden brown. It was PERFECT this second time around!! I submitted a photo for reference...

Used 1/2 butter and 1/2 shortening. Very easy. I make a lot of crust and thought to try something new...it wasn't bad but it wasn't awesome either. Maybe next time I will try it with all shortening.

This is awesome! I omit the breadcrumbs completely and don't even miss them. Also, I add a little lemon juice and definitely it needs Old Bay!!!

This recipe is AWESOME. I have made it twice--the first time I made it, I used a can of creamed corn instead of the frozen corn. It still came out really good, it was just very very very moist, almost wet. My boyfriend suggested that the next time I try the frozen corn. (Of course I was trying to save time on the food processor step!!) So when I made it with the frozen corn, the batter seemed almost too dry to me. I opened a can of creamed corn and added maybe two or three tablespoons....and it turned out PERFECT!!!

Followed the recipe exactly...I used a mixer and blended the sugar and butter, then added the eggs, then added the juice and zest. Then transferred to stove. Had no problems with mini pieces of scrambled eggs...however, I did pass it through a sieve to get rid of the zest once finished cooking. Make sure you keep on stiring this the whole time! Took mine at least ten minutes. After it had cooled a little, I tasted it and it was very tart so I added more sugar until it fit my personal preference. I made this recipe for a filling for a cake--mine definitely thickened up but I think it was too thin for cake filling (cake may just absorb it all). Next time I make this, I will DEFINITELY add cornstarch to make it really really thick and add more sugar...overall, a great base recipe to try :)

This was an awesome recipe---NOTE: I followed this recipe and fit all of it into a 10-in pan. The recipe says it makes two pies---if I divided it up for two pies, it would not have been very deep. Also--I doubled the crumbly stuff on top and used mostly almonds instead of walnuts. The inside of the pie is a little tart and sweet and the topping is sweet--balances it out for a delicious treat!!! Very unique recipe.

This was a great recipe. my papino loved them :) he said they were the best he ever ate. However---not very "soft" as the recipe claims. Of course if you only leave them in the oven for a couple minutes and take them out before they are cooked, then they will be soft. A great recipe regardless.

This recipe is awesome. This was my first experience with yeast and it turned out perfect. I double the amount of filling inside...also, I chop a combo of slivered almonds, walnuts, and pecans to sprinkle on top. It is so so so delicious and makes for a very impressive presentation :)

Ok. Used butter instead of shortening. For the 3/4 cup of sugar, I used 1/4 cup of brown and 1/2 cup of white. I added about 1/2 tsp or maybe a little more to the sugar-egg-butter mixture. Decreased baking soda by about 1/2 tsp and only used a healthy dash of salt. Added an extra 1/2 cup of blueberries. In the topping, used an extra tbsp of butter, and used 1/4 of brown and 1/4 cup of white sugar. Increased cinnamon to 1 tsp. Decreased temp to 350 for the first 20 min, then upped it to 375 for the last 7-10 min. CAME OUT BEAUTIFUL AND DELICIOUS, GOLDEN BROWN, PERFECTLY SWEETENED BUT NOT TOO SWEET. I have made this two days in a row...wonderful and easy :)