I was so excited to find this recipe, and I bake from scratch A LOT, but something went horribly wrong. It was probably an excess of strawberries, because I really wanted a good strawberry flavor in this. I took the advice of others and used two cups of berries. The cake is really flat and very wet. I had to use frozen berries. Would love to try this again with the chance to adjust amounts, but am disappointed today in it.

Awesome. I made this in muffin cups, put in the fridge, and took to work throughout the week for breakfasts. The nice part is that you can use up the one or two slices of cheese, or three leftover broccoli florets.

Wow. This is amazing. I just frosted some pumpkin cupcakes with it and they are perfect. I had absolutely no problem with runniness, and can imagine piping this. It isn't really stiff, but it could happen. I did as another reviewer suggested and whipped my cream in a separate bowl than the other stuff. I happen to have a copper bowl, which I put in the fridge to chill for maybe 30-45 minutes first. I also kept the cream cheese cold, and I think this is important. Just by nature of beating something like this you warm it up, so I took this straight from the fridge and used it. I also chilled that bowl. I whipped it for a good long time - at least five minutes. I took little samples of it because I thought I was done, but when I tasted it I crunched on grains of sugar. After more beating and careful folding, I was done. This is amazing stuff. Just a little bite from the cream cheese, but otherwise light and fluffy with a wonderful vanilla flavor. What I don't know is how they will hold up overnight or for any length of time, so I'll post when I know that. Update: I made this on a Sunday night and took the cupcakes to work. One woman who ate one on Tuesday said it was the most amazing thing she had ever tasted and it was just wrong to moan and groan so much over the frosting. Thought that was a pretty good review, and convinced me that the frosting held up for a couple of days!

Wow! These are fantastic! I did everything pretty much as the recipe suggested - used buttermilk in place of milk, but did use dried cranberries instead of raisins. I did end up cooking mine for about 18 minutes, but don't think I flattened them as much as other people. Mine are satisfyingly thick and chewy, with great flavor and not too sweet. I made good sized cookies too - the end result is about 2-3 inches in diameter and maybe 1/4 inch thick. Just like I was hoping. I'll take these over donuts or pastries for breakfast any day.

These were very good. I used fresh blueberries and regular milk. The only other addition is that I added some chopped, toasted pecans which gave the pancakes a wonderful crunch.

This was really great. It didn't rise as much as I expected, but I did mix about 3/4 - 1 cup of wild blueberries into the mix, so that could have affected it. Next time, I'll put the blueberries in the bottom of the pan and then pour the batter on top. (This would be great with sauteed apples on the bottom too!) I also used 1 jumbo egg in exchange for egg substitute.

These are good, but I had to make a few changes to the recipe, and alter things along the way. Even when you indent the cookie, it will still flatten out a lot. On my first batch, it looked like none had been indented at all. While the cookies were still warm, I used the back of a measuring spoon (I have the rounded kind) to make a hollow in the center. I also baked these at a higher temperature - 375 degrees - for 13 minutes. The edges of the cookies were just starting to brown. When I baked for 15 minutes at 325, they weren't browning at all. Warning - be careful when filling with caramel sauce. I overdid it on most of mine and the caramel started running off the cookie. I also did my chocolate topping a little differently (used the chocolate glaze recipe from the "Carmelitas" recipe submitted by Terri). A little too much caramel and chocolate has made for some messy cookies! Oh, I also didn't roll in pecans. Can't think of anything else at the moment. I'll know more tomorrow when they set up a bit more and are (hopefully) enjoyed at my neice's christening.

I used this recipe to create a quick and easy appetizer I had at a party a few years ago. Spread one package of cream cheese on a plate and then spread it with the cilantro pesto. Serve with tortilla chips or crackers. I used more cilantro than called for in this recipe - almost double, I think. Also added some lime juice which gave a great, bright burst of flavor. Don't really remember how much, but maybe 1-2 T?

These are outstanding. Perfect amount of batter to other ingredients, pretty healthy, and delicious. I used a granny smith apple, and the tartness was just what I'd hoped for. I thought one apple wouldn't be enough, but it was perfect. This recipe made 6 giant muffins and 3 regular size ones (although it probably could have made 4 had I not filled the cups so full!) I did bake for 30 minutes since the muffins were large, and they are great. The only thing I will change is to add 1 cup instead of 1 1/4 cups of sugar next time. They are just a smidgen too sweet for me.

This is very good, but seemed to have a lot of dressing for my taste. I did cut the recipe in half, so I might have accidentally used a whole amount for some of the dressing ingredients. I'll just watch this the next time I make the salad. UPDATE 6/12/03: Just made again and used the full recipe. I still do think this is too much dressing for my taste - it is almost soupy and the dressing flavor overpowers the rest of the ingredients. Will try to make two-thirds of the full recipe (of dressing) next time.

These are very good - just made them last night for Cinco de Mayo. I was suspicious of the dough, because it seemed very sticky, and it was hard to lift off the counter after they were rolled. All that happened is I didn't have perfect little shapes, but odd, twisted pieces, which didn't seem to bother anyone. I served these drizzled with honey and then dusted with cinnamon sugar, which was great. Our local Mexican restaurant (not authentic, but good) does the same but also drizzles with chocolate syrup. That should take care of any need for additional sugar!

This is SO GOOD! I skimmed all of the reviews and took some things into account before making my first batch. I used a Revere Ware pan that is at least 15 years old and is not coated (worked just fine). I used peanut oil, which I think addresses the heavy oiliness that someone else mentioned - peanut oil has a high scorching point and very light flavor. I did everything as in the recipe except I used 5T of oil instead of 4. I cooked it on the "maximum output" burner of my gas stove, with the dial at level 7. I couldn't find any documentation that listed the exact flame output of the burner, but I know it is on the high side of a normal household stovetop. I think the key is to shake and sometimes remove the pan from the heat. When it would really start popping, I would set it on another burner for about 15 seconds, or whenever the popping slowed. At that point, I poured off the top (popped) kernels into a bowl, and then put the pan back on the heat. Personally, I agree that sprinkling salt on when it is still warm adds the perfect extra flavor. I highly recommend this recipe!