I completely disagree with other reviews who said to double the amount of cocoa in this recipe. If you don't like maple, then maybe, but I love maple and thought it was great without the extra chocolate. I did cut the butter in half, as I was trying to save a few calories, and I didn't notice a difference. I'd never made hot chocolate from scratch before, and it was suprisingly easy. Thanks for a great twist on the winter tradition!

I can't say that these aren't good, they just weren't what I consider the "best brownie". They have much more of a cake-like consistency, so if that's what you look for in a brownie, then these are great. If you're like me, and like a fudgey gooey brownie, then Brooke's bombshell brownies are the way to go.

The best au gratin potatoes I've ever eaten or made. I did add about 1/2 c extra cheese to the sauce, and substituted onion powder (1/4 tsp) instead of the onion rings. I used the thick slice grater part of my cheese grater to slice the potatoes thin, since I don't have a mandolin. Were just the right thickness for my liking. I think next time I'll either bake these for a shorter time, or on a lower temp, because the edges and bottom were quite browned. I took the foil off for the last 20 min, and it browned nicely. Will add this one to my collection.

This was pretty good, but I wasn't overly impressed with the texture or flavor of these. I made this into 14 cupcakes that baked for about 17 min. I used 1 c milk, 1/2 tsp salt, and 1 tsp of vanilla. Something just seemed missing. I made the maple cream cheese icing from this site, but preferred them plain.

I used this as a base for my peanut butter-chocolate chip-oat scones and it was delicious! I used 1 1/4 c flour and 1 c ground oats, 1 T of baking powder, no soda, a dash of cinnamon, 1 tsp vanilla, and a combo of 1/2 c PB and only 2 T butter. One of my new favorites!

I made this for my grandma, who loves this type cake, and she loved it. I tried to keep pretty true to the recipe, but did add an extra egg like the others, used only 1/4 c veg oil, 1 c margarine instead of butter and shortening, and I left the walnuts (sub) out of the frosting in order to decorate with. I would try this with only 2T of veg oil next time, as there was only the slightest sink in the cake after cooling. I used 2 9-inch pans and made a 4 layer cake, so I doubled the recipe of icing but 1 1/2 of it would have been more than enough. I tried using non-stick spray, a circle of wax or parchment paper layered on the bottom, then spray again and coat with flour. I then put them in the fridge to ease the stacking and cutting. It took a lil prying around the edges, but they came out pretty easy, and didn't stick to the pan excessively. Everyone loved this cake, and although it was a bit tedious to make, it was worth the effort!

I initially tried to make this as close to the original as possible, but ended up making some pretty hefty modifications to fit my taste. I found it rather bland without any changes. I boiled the chicken in broth for about 10 min (until no longer pink) and then shredded. I used butter to saute the onion and garlic. I cut back to the masa harina (corn flour)to 2/3 c, after reading other suggestions, and was glad i did. it was plenty thick with that amount. I don't liked canned sauce and after reading the ingredients (pureed tomatoes, chili powder, onion), I decided not to use it. Instead, I used 20 oz of canned stewed tomatoes, pureed, in place of the enchilada sauce. To make up for the spices in the sauce, i doubled the amount of chili powder, cumin, and added 1/4 tsp cayenne. Check your chili powder ingred list, and adjust the salt level accordingly. Mine contains salt, so I didn't add any extra to the soup. I also waited to add the cheese after some questionable reviews, and I def think it needed it, although only half, and it really added flavor to the soup. I think i ended up adding another c of broth to thin out the soup to my preferred texture. My husband really enjoyed this with my changes.

I can't believe this recipe isn't more popular! My mom has had this recipe forever, and it's wonderful! I added 1/2 tsp salt to the batter and used a 1/2 c cocoa in it (i like more chocolate flavor). The marshmallow creme in the small jar is 7 oz, so you'll have to buy 2 for the whole recipe. I baked this at 325 for exactly 35 minutes, and it came out perfect. This is one of my hubby's favorite, and it never dissappoints! Chocolately, marshmallowy, and sweet.

Albino muffins is what I got with this recipe. Texture wise, they were great. The batter itself tasted good, before baking, but it seemed to lose some of its flavor during cooking. I halved the recipe, used a whole egg, 1/2 c milk, and 1/2 c chips, tsp vanilla. This made 9 muffins and they only needed about 15 minutes to cook. I may tinker with this recipe, I still prefer the boxed.

This recipe delivers exactly what it claims--a crusty, chewy plain french roll. I love plain french bread, and this is a perfect roll. I made my by hand, proofing the yeast in warm water and sugar, then adding the salt and flour. Put in greased bowl and let rise for about 2 hours. Punch down, shape into 12 rolls (18 were too small), and let rise again for another hour. I greased the baking sheet and sprinkled IT with the cornmeal (like some of my other recipes) instead of putting on top. Mine did need to bake for almost the full 25 min to brown. You can spritz with water during baking to prevent the crust from forming, and overbrowning. These are nice and crunchy, crackly when you squeeze them and chewy on the center. Will add to my collection!

This is a simple, easy way to make seasoned fries and my husband loved em. I decided to try to bake them, as another suggested, and it worked out great. I also just used seasoned salt instead of the individual salts. I did a 50-50 mix of oil and water to add the the flour mix. Sprayed 2 baking sheets with non-stick, coated the fries and lined them up in a single layer and baked in the oven at 415 for 25-30 min, flipping half way through. I cut mine into shoestrings, so they may need longer to bake if they are thicker. Simple, crispy, and easy!

I love coffee and was so excited about these muffins, but they lack the coffee flavor I was hoping. I even doubled the amount of coffee it called for, with not a whole lot of noticable taste. I did change a few of the porpotions, and they had a wonderful texture. I added 1/4 tsp salt more, 1 extra egg, and 1/4 tsp baking soda. I am so glad I halved the amount of cinnamon. The chocolate chips really do take away from the flavor, I would drizzle some chocolate on top if you want it. I also cut back the flour on the topping. My daughter loved these, i thought they were okay.

I guess I have never had true rice pudding, because ours never had eggs in it when I was a kid. I didn't much care for the egg in this recipe. Next time, I'll just leave it out and it's perfect. I like mine a little on the sweet side, so i think the amount of sugar was perfect. I added half to begin with, per other reviews suggestion, and ended up using the full amount. I also used pre-cooked cold rice--the key being to cook the rice with the milk for about 15 min before adding the sugar. (It's supposed to be hot before you add the sugar.) This worked perfectly and it was a beautiful texture I've never had with my previous attempts.

After doing some research online, I decided to give this recipe a try. I was terrified of the cherry juice. I made this just as written, and it tasted just like a sweet n sour cherry juice. I added the 1/4 c ketchup, as suggested, and it didn't help. I then decided to add a T or so of soy sauce, and although it was slightly better, i will not be making this again. I like cherries, but not in this sauce.

These are exactly what I was looking for, a plain bread bowl like you can get at a restaurant. I love bread bowls, have a fairly healthy appetite (even though I'm small) and the size of these bowls was more than enough for one serving for me. Next time, i plan on making 10 instead of 8. When shaped into 8, each bowl could hold about 1 cup of soup, so just use that as your basis whether or not you want 6 or 8 out of this recipe. I proofed the yeast with a T of sugar and used olive oil insetad of veg oil. These did take a lot longer to rise on the first rise, more like 1 1/2 hrs. If you have trouble with flat bowls, you may have let your balls rise too much in the second rise. If they start browning too quickly in the oven, you can either spritz them with water every 5 min or so, or you can cover them with foil like I did. I thought these were the perfect size, adjustable by scooping out more or less breading. I had leftovers and just reheated them at 350 for 10 min before serving. I will make again--much cheaper than buying!

Let me first say, i love banana, especially with peanut butter, but this combination just did not work for me. I even tried a dash of cinnamon, after tasting the first set, and it didn't help much. I really liked to idea, but it just wasn't something I'll make again.

This easily makes 2 medium pizzas, I halved it and made a generously sized single medium pizza. It has a chewy texture, and slightly crispy. It tastes like a pan tossed crust, which i really like. I cooked my crust for 10 minutes (would add another 5 min), after it rose for 20 min, on the 2nd to lowest rack; i am glad i did, because otherwise it would have been doughy in the middle after the normal baking time. Next time I am going to lower the oven temp a little bit, as the cheese got a lil too brown around the edges. I brushed the crust with a garlic butter to give it a little flavor. Will make again and again for my pizza loving hubby!

This def needs a little extra pick me up. The sugar, onion powder, and basil helped. Next time I will cut back the oregano to 1/2 T, it was just too strong for my taste. Thanks for an easy recipe!

As easy as sausage gravy gets! I use slightly less pork, as for my own tastes, but it was delish! I also find it helpful to use a whisk when making gravy, as it gets the lumps out quicker.

The first time I made this, I did it exactly as written. It didn't blow me away so I decided to make some modifications this time. I scaled the recipe down to 40 servings (to only use 1 stick of butter), used 1 2/3 c sugar, 2 eggs and one egg yolk, 1 tsp vanilla, and 1 tsp salt. These cookies were so much better with these slight changes in measurements. With changes, I think this is a 5 star. The cookies are perfect for cutouts, they don't spread like some of the other recipes. I added the full amount of flour, and actually had to slightly dampen my hands to get the dough to come together, but it wasn't sticky at all. I also lowered the cooking temp to 385 for 5 min, because my cookies were browning at 400 for 6 min.