These exceeded my expectations. Not only have I been searching for the perfect fudgy brownie recipe for years, and I think I found it here, these brownies could easily be made vegan by substituting soy milk for the milk in the frosting. Without eggs or butter, these are significantly lower in cholesterol and fat. I couldn't be more pleased. I'm about to post it to my 200 friends on Facebook because this is definitely a recipe worth sharing. Don't worry about the odd texture of the batter prebaking--it turns out. Don't worry about tasting the zucchini--you won't! If you like mush-into-your-fork-and-eat-fudgy-goodness, then this is the recipe to make.

Reviewed On: Aug. 7, 2009

This was incredible. I made the recipe just as is but I substituted sugar free/fat free where available on the jello/pudding and I used lite cool whip. I decorated with lemon zest and cut lemon slices. Next time I'll try this with strawberry cake mix, strawberry jello, and cheesecake flavored pudding. UPDATE: I tried the strawberrry version for Mother's Day and it came out delicious. This is a versatile way to make a yummy, inexpensive, easy, and less calorie cake. If you try the strawberry version that I listed above, fold some real strawberry juice/puree in the cool whip before spreading on the cake.

Reviewed On: May 11, 2008

These are the perfect oatmeal raisin cookie. It is good to use the shortening with the butter because it keeps the cookies from spreading out and getting too thin or crisp. Be sure not to soften your butter too much either, as this, too, will cause spreading. I lined my baking sheets with wax paper first so they wouldn't stick, but also so I didn't have to grease, which, like so many other things, will lead to spreading. I am only saying this because it seems to be the number one problem in baking, and with these tips, your cookies will come out perfectly. I doubled the cinnamon, and I plumped my raisin by covering them in hot water for a few minutes and draining well before adding to the batter. You can't fail with this recipe, and the cloves only makes it more seasonal tasting. Enjoy!

Reviewed On: Dec. 7, 2007