Nice and moist like most vegan baked goods are. Super easy too, my 7yo made it with only some help from me (mostly the oven). Doesn't need frosting. It's kinda like a cake brownie.

Minor changes: I doubled the cinnamon and left out the nutmeg. I used 2.5 cups total of dried cranberries and almonds instead of the other fruit/nuts. I used sunflower oil instead of shortening. Cut back on the baking powder to 3tsp which still seemed like a lot compared to how much flour it has. REVIEW: The batter was VERY THICK, more like a sticky dough then batter. Seeing that I only cooked it for 25 minutes and checked it, toothpick came out clean and edges were starting to brown. Also bounced back when pushed on. Let it cool a few min and cut it. Very good. Not ultra sweet like modern cake, or light, but a denser bar type snack. Not super moist and sticky like quick bread either. Gave it four stars because the time stated to cook is far far too long, no wonder some turned out dry. Also the quantity of the baking powder.

Used gimme lean sausage and 1pkg yves no gmo meatless ground. Did soy sauce instead of worcestershire. Used a cup crushed oyster crackers instead of bread. Used variation of tangy glaze with more sugar. Didn’t beat eggs. Put in casserole dish and did not make veggies. Cooked with potatoes au gratin for 1:10. Wow, really good. A tiny bit dry (forgot the milk) and could have been greasier imo. The sauce was still saucy/gooey on top not crispy. The crackers were dry not mushy. Good flavor. We all had seconds. I had more for lunch the next day-still good. Did not have a tendency to fall apart.

I subbed raisins for the walnuts. I test baked three and they spread far and burnt badly before 8 minutes. I salvaged them by eating them raw like a no-bake. Tahini is also a strange taste for most Americans and feels odd in a cookie. Almond or peanut butter are good alternatives.

This is the same as another molasses sugar cookie recipe on here, this one is just doubled and recommends chilling. I tried some chilled and some not, and there does not seem to be a difference. I also tried some rolled in sugar and some not and they are both good. The sugared ones are prettier and make more of a mess and take more time. This version of the recipe makes close to 9 dozen for me.

I made brown sugar by adding 1T more molasses and using white granulated sugar. I only added a dash of cinnamon and ginger as I wanted more molasses flavor. Next time I think I will leave out the spices entirely. I also used one stick of butter instead of 3/4cup shortening. I hand mixed them because the baby was asleep. I didn't refrigerate the first batch before I cooked them. Then my baby woke up and I stuck the rest of the dough in the fridge. When I came back a few hours later the biggest difference with the fridge dough and the no-fridge dough was that the fridge dough had more sugar stick to the balls. They both cooked the same and I can not tell the difference after they were cool (except for a few with more sugar on them). The next day, after leaving them only loosely covered (I kept sneaking them when my kids weren't looking) they are even chewier and not hard at all. I baked them for 8 minutes. These are delicious and the biggest change I will make next time is to double the recipe.

I used white wheat and some gluten instead of all purpose flour. And after reading other reviews I added a teaspoon of adobo and 1 tablespoon of sugar. But the amounts of the rest and times were spot on. I did mix it all in my kitchenaid and didn't knead it by hand at all. I think 8 is the perfect number so they aren't too big.

Very good start. Of course I did some changes to account for what I had on hand. I used a frozen bag of mescaline mix which has onions, carrots, and celery and added 3 whole cloves of garlic and then blended that with the toms. I didn't have corn so I used 3 cans of beans total. I did 2 cups of homemade bouillon but that wasn't enough liquid so I ended up adding another cup water. I used 2tea of chipolte instead of chili and it was too spicy (but still good). This was the only downfall of the soup. Next time I will cut it to 1 or less. I served it in homemade bread bowls.

After reading the reviews I subbed 1/2 cup whole milk for the milk powder. I also put cornmeal on the pan to help prevent sticking. I mixed it in my kitchenaid with the dough hook. The texture was great. But the taste wasn't quite what we look for in a pizza. I don't even know what to change to make it better. For reference I spread it as thin as possible, cooked it the first time for about 12 min, and the 2nd time for 14.

I made it as written with two minor changes: no nuts, and I used a pint of heavy whipping cream whipped in my mixer before adding the cream cheese (I can't stand the fake stuff). It was a great light topping with just enough sweetness to complement the fruit and not overwhelm it. Everyone at our BBQ loved it. I think the key is to use in season fruit, which being August I was able to get everything recommended including blueberries and peaches from local u pick farms. If it's too early for peaches then another berry in it's place would be good. I don't think this would be very good in the winter with canned/frozen or out of season fruit.

Made 21 may 12. Used 1/2C orzo pasta instead of angel hair. White rice. 2 cubes vegi boulion. Used mrs dash table blend instead of Italian. Kids loved it. Should add veggies next time, maybe split peas?

I didn't have the ingredients for my usual pancakes (high protein with cottage cheese) to make for my overnight guests so I made up these instead. I increased the sugar to 3T to make sure my toddler wouldn't need syrup but kept everything else the same. They were great and a hit with everyone (mostly kids) who tried them.

Good, but bland. It felt like it was missing something. Maybe next time Ill try the cinnamon and cooking it longer on high to caramelize the sugar like others have mentioned. It was very easy. Only changes I did was to use baby carrots and to double it.

I made this for a family get together. It went very quickly (even against other deserts) and there was none left by the end of the night. I used Granny Smith apples, also based on other reviews I used a little less flour and added a splash of apple juice to the 1/2 that I put on top. The only problem I had was the bottom mixture caramelized and stuck to the pan. Even though I did grease it. I think next time I may put the apples on bottom and the topping only on top.

I agree with other reviews, good basic recipe to be tweaked to personal taste and what is currently available to you. Even my picky two year old liked it, although he did say "ew" once to some parsley (but still ate it). However my 5 year old who normally likes everything that isn't too spicy said it was too spicy. Next time I think I will try adding some diced sun dried tomatoes instead of the pepper. The sweetness vs spicy should appease my 5yo, and should still complement the garlic nicely. I did have trouble trying to figure out how many cups 1lb of penne was. Looking around online I guessed it was between 4 and 6. The box of penne I had only had about 4 cups which is way more then 4 servings around here so I only used about half of the cooked pasta.

I did as one reviewer suggested and used 1 cup pumpkin and only one egg. Since I only used one egg I used 2 teaspoons baking powder. I also added 1/4 tea cloves since I love them. Another reviewer said it made too much dough. I got two logs that were 8" X3".

I used the pre-made Pillsbury pie crust for the crust. Which actually tasted pretty good. The pie filling was great too. Kinda mild on the spices, I might try a bit more next time, but not much. It did puff up a bunch in the oven, but then went down as it cooled. I let it cool in the oven. It seemed to pull away from the edge of the crust which didn't look as nice as if it had stayed there.

I used the pre-made Pillsbury pie crust for the crust. Which actually tasted pretty good. The pie filling was great too. Kinda mild on the spices, I might try a bit more next time, but not much. It did puff up a bunch in the oven, but then went down as it cooled. I let it cool in the oven. It seemed to pull away from the edge of the crust which didn't look as nice as if it had stayed there.

I didn't have any eggs so I used 2 of those single serve unsweetened applesauce things and used a heaping Tablespoon of baking powder instead. I also didn't have any cloves so I used 2 teaspoons cinnamon (at the suggestion of another review) and only used 1/2 teaspoon of nutmeg. I also cut the sugar to 2 cups since I figured apples have sugar. I also put 1/2 into muffin cups. With those minor changes it was still great, very moist and baked wonderfully. The muffins took about 40 minutes to cook, the bread about 1 hour 20 minutes. Will defiantly make this again.

I make this using a toaster oven all the time. I agree it's great when you don't have a pan for whatever reason, or if you just don't want to wash the pan after. But with a toaster oven I partly toast the bread, then put the cheese on to melt. I also use lots of variations of cheese and bread: rye and pepper jack, 15 grain and provolone (sometimes with chipolte sprinkled on the cheese), or honey wheat with cheddar.