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We made a few changes to this recipe and LOVED the result! We substituted 1/2 cup honey for the white sugar, and made our own baking chocolate by combining 3 Tbsp cocoa with 1 Tbsp butter for every ounce that was required. The result was an incredibly chocolatey smooth cake that came out of the oven with its own frosting. It had a melt-in-your-mouth texture and did not sit on the counter very long! We ate ours without whip cream or ice cream, and loved the intense chocolate taste. We will definitely be making this recipe again!!

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Whole Wheat Carrot-Raisin Muffins

Reviewed: Apr. 5, 2011

These muffins are more of a dense muffin, and quite tasty. I substituted plain yogurt for the vanilla yogurt, and did a little less honey than the recipe called for. I also did not have any raisins on hand, so I just made strictly carrot muffins. I received wonderful review from those that tasted them, and will plan on making these again soon!

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Mmm-Mmm Better Brownies

Reviewed: Mar. 21, 2011

These are good brownies, and are at their peak the next day. They were moist and nicely dense. I did change a few things - I did about 2/3 cup sugar; 1/3 white, and 1/3 brown, and I also left out the baking powder in an attempt to make the brownies more dense. I was glad that I cut the sugar down, because they were sweet enough with 2/3 cup.

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1 user found this review helpful