I like crispy outside, soft inside. So these were okay. Huge cookies using 1/4 cup scoop which made them beautiful. All right. Little too sweet for me. I think non melted butter makes a huge difference to texture.

This recipe helped me through my first, from scratch pumpkin pie! The Cinderella pumpkin I had, had to cook for quite a bit longer, perhaps because of it's massive size. The balance of all the spices added in this recipe along with that fresh baked pumpkin, it was worth it! I kept seeing those cans on sale around T'giving thinking, "Hmm...should I grab those just to be safe?" I didn't to force myself to use my uncut Halloween pumpkin. Even though by the time I was to puree my pumpkin, my Cuisinart mixer of 12 years finally decided to die, (had to run out with just 15 min to spare-Thanks to Sur La Table for staying open till 9pm night before T'giving!) had to buy a new processor. I made two pies and everyone just, "Mmmmmed!" and "Ahhhhed" over this pie! I have to agree. It was out of this world, hands down best pumpkin pie I have ever had! Worth all the effort. Next year, I know I won't have electronic issues and my confidence in baking the pumpkin is there, that this will be a cinch next time! Definitely give this one a WHIRL!

For once, I have Googled "traditional pancakes" and received "The Perfect Basic Pancakes!" YUM! These will be my pancakes from here on out! I like how tall the fluff up!