Followed recipe exactly and put in freezer overnight. Perhaps this isn't a good dough to freeze, because these ended up flat and dry. Tried playing around with oven temperature, but no good.

Awesome! I used dried cherries, cherry preserves and sliced almonds. I used an 8oz. wheel of brie. Doing some research on Brie en Croute, I toasted the almonds in a pan with 2 TBLS salted butter and a TBLS of dijon mustard. I sliced the brie in half and put the preserves, cherries and toasted almonds between the two halves and left a little out to place on top of the brie as well. Since I was using a smaller wheel of brie, I trimmed the edges of the puff pastry a bit before I folded it over the top, sealed the edges with egg wash and flipped it over into a glass pie pan to bake (I used the puff pastry trimmings to make a bow on top). I baked it for the full time and let it sit for 45 minutes before serving - it was still gooey and warm. There was about 1/3 left and I place it in a tupperware container in the fridge and reheated it three days later in the microwave at 50% power - still tasted great!

Lacking in orange flavor. A little dry and tough.

Delicious! Light and airy with a subtle pumpkin flavor. I did not have vinegar, so I took another reviewer's suggestion and used fresh lemon juice instead. I was worried when I could taste the lemon in the batter, but once the pancakes cooked up I couldn't taste it. Like other reviewers, I was also concerned that the batter was too thick, but it worked fine. Only criticism is that I used a bit more pumpkin than called for and even then I still wish it had more of a pumpkin flavor.

Surprisingly good for how simple they are. Used walnuts instead of pecans. I didn't have the full 1 1/4 cups quick oats, so half of it was regular oats. I think this contributed to the texture, which was more like a bran muffin... not quite as soft and moist as a typical muffin, but that was OK by me. I added a tsp vanilla per other reviewers suggestions and I think I will try using some cinnamon in the topping next time too, to give it a little more kick. As is, it's probably a little plain, but there's so much room for variation.

The flavor was pretty good, especially if you like a buttery cookie and I really like the texture with the chunks of Oreo, but overall this cookie was a little underwhelming. Mine flattened out a lot, so maybe I should try again with half butter/half Crisco like the previous reviewer recommended. I also agree with the reviewer who said these were a bit salty and would cut back on the salt. I'll probably give these one more go and see if I can improve on them.

Holy cow! I've never made cornbread from scratch before, but I'm eating this right now and it's everything I'd ever want cornbread to be! If you like your cornbread on the sweet side that is. The texture is spot on. It's moist and soft, but sturdy with a crisp top and edges. It's a sweet cornbread, but not overly so. Like others, I was concerned the eggs might start to scramble when I added it to the pot with the melted butter, but I think this isn't an issue as long as you melt your butter on low heat. I made this all in one pot. I will never need to look for another cornbread recipe! Perfect!

I'm a big believer in muffins and quick breads with sour cream, so I wasn't surprised at the great, soft, moist texture these muffins had. Perfect. The flavor, however, I found a bit lacking, even after adding a struesel topping. I think next time I try these, I will add some lemon zest or cinnamon.

The title tells no lies, these are perfectly chewy cookies. Great texture and bakes off great (doesn't flatten out in the oven). This is a great pb base for adding mix-ins. Instead of chocolate chips, I put chopped up peanut butter cups in this dough. However, I think it really needs the chocolate chips to set off the peanut butter flavor. Either that or use some dark chocolate peanut butter cups. The combination of more pb/milk chocolate with the pb flavor in this cookie just struck me as a little bland.

I did not use chocolate covered toffee bits, just regular ones, nor did I use pecans. I liked how chewy these were, but the tastes was a little bland (I guess chocolate covered would have been a better option?) for me. I was hoping for something like a thick oatmeal cookie that crisp on edges slightly undercooked in the middle, but these flatten out quite a bit and don't get the crisp outer shell. I HIGHLY recommend using parchment paper as the toffee bits will be tough to remove from your cookie sheet. I iced mine with some vanilla glaze to dress them up a bit.

Followed recipe exactly except that I rolled the balls in granulated sugar before placing on the cookie sheet. This is a classic sugar cookie recipe with good flavor and texture.

This is one of my favorite recipes. It's like an oatmeal chocolate chip cookie in bar form. It's so hard to not eat the entire pan myself. I follow the recipe to a T, wouldn't change a thing.

This just became my new standby banana bread recipe! So moist with great banana flavor. I could see how it would be on the sweet side for some and perhaps all the sugar explains why it browns so quickly and dark on the top. I tented mine with foil with about 10 minutes to go and will do it sooner next time. I also will cut back the bake time because I like my bread just a little underdone and sticky inside. I used three bananas instead of two and I didn't add the walnuts.

Wow! So easy, so delicious! Instead of mixing the butter with sugar and cinnamon, I melted it and brushed the top before sprinkling cinnamon/sugar mixture. I didn't even use all the cinnamon/sugar mixture. The crescent roll dough wasn't as easy to work with as I thought it was going to be, but it didn't matter, since you'd never notice once it bakes up. I do like essayjay's idea of rolling it out on wax paper to lay the top portion down over the cream cheese, will try next time.

Okay, the nine cups of cereal to one package of marshmallows seemed really off to me, since I usually do about six cups to one bag of marshmallows. Plus, how on earth does that fit in an 8x8 pan?! Please tell me if I'm missing something. Are they intended to be super super crunchy? Anyway I made these with six cups of cereal for a 9x13 pan and they tasted really good. How could I not have thought to add cinnamon and raisins to rice krispie treats before? It's like an awesome, thick granola bar!

Good texture, but not chocolately enough for me. I halfed the recipe for two dozen cupcakes. Maybe halving it threw the ratios off, but I still used more cocoa than was required.

I cheated. I used boxed yellow cake mix and pre-cut cookie dough (placed in freezer for 5 hours). I did use the "Rich Chocolate Frosting" recipe from this site to top. I would advise users not to make their cookie dough balls too small, remember, they're not going to expand, but the cupcake is. Also, just set the dough balls on top, they'll sink on their own. Some reviewers suggested tipping the cupcakes onto a plate to avoid a dent in the top. I did this with the first batch and then the tops stuck to the plate, so I opted not to do it on the second batch and I had no dents after cooling. Mine took about 17 minutes in the oven to bake, until the top isn't shiny in the middle and the edges are getting golden. I love this recipe for the ease and possible combinations - maybe a double chocolate chunk cookie in yellow cake mix would have been a better choice...

Solid recipe. Good lemon flavor. The texture is more cake-like than bready. I did not use the nuts. The first time I made this recipe all the blueberries sunk to the bottom (even though I dredged them in flour) and a big chunk of the loaf stuck to the bottom of the pan. SO, the next time, I put only half of the blueberries into the batter, then poured half in the pan, sprinkled with blueberries, poured the rest in the pan and finshed off the top with the last sprinkle of blueberries. Turned out perfect. Both times I brushed on the glaze about 10 minutes after I took the bread out of the oven.

I think "crunch" is a bit misleading. Mine were cruchhy at first, but it gets soft after a day. That's okay though, because they are quite tasty anyway, especially warm with a scoop of vanilla ice cream. I liked that you could gut them into bars (as opposed to a cobbler or crisp), but you still need to eat these with a fork. Overall, very quick and tasty, so I will make again.

Yum Yum Yum! So good! I halved the recipe since I'm cooking for one and used whole wheat tortillas. Leftover bean mixture tastes great with rice or on chips, or even on it's own as a bean burrito. I highly reccomend these to those trying to eat healthy but need to curb a mexican food craving.