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I'm not sure where I went wrong, but it most have been me because all of the other reviews don't mention the cookies cracking. I used a regular muffin tin, ungreased. The balls stayed as balls, no spreading. When I took them out at 8 mins. and pressed the frozen p-nutbutter cup in, the cookies edges cracked and seperated. Any suggestions?

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Butterscotch Apple Cookies

Reviewed: Sep. 25, 2007

I personally thought the butterscotch was too much. Here's my variations, 3 TBS cinnnamon, NO butterscotch chips, roll dough into balls, then coat with a cinnamon sugar mix. Great Fall cookie!

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Chantal's New York Cheesecake

Reviewed: Sep. 25, 2007

The only reason I give this cheescake 4 stars instead of 5 is the fact mine, after the long cool time in the closed oven, came out browned and with a sink hole in the center. I ended up cutting off the top, then it cracked a little. But it was delicious! Best cheesecake ever! Next time I'll try only filling the pan half way, since it does rise. And maybe cracking the overn during the cooling process or shortening the cooling process.

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Chewy Maple Cookies

Reviewed: Sep. 21, 2007

I didn't have "real" maple syrup, so I used light pancake syrup---which could have been my problem. The cookies turned out okay, looked good too. Just didn't hit the spot for me. I did bake at 350 for 8-10 mins, as suggested. I didn't add any flour and they were fine. I might try this one again when I buy "real" maple syrup.

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Almond Cranberry Squash Bake

Reviewed: Sep. 19, 2007

The overall taste of this was...ok. But the consistency was all wrong. It turned out watery for me. I doubt I'll try this again, but if I was to, I would add some flour to squash and double the topping, maybe add some flour to that too.

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