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I used another reviewer's suggestion for 2 eggs and regular sugar, as well as 1 tsp. of vanilla and a pinch of salt, and they came out great. They are fluffy but press them down a bit as they solidify to make sure the insides cook. I have made these with sliced strawberries, blueberries, or spiced with cinnammon and pumpkin pie spice (1/2 tsp each) and they always come out great. My friend begs me to make these for her whenever she comes over!

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Ginger Glazed Mahi Mahi

Reviewed: Jan. 15, 2009

This is so delicious and completely light that you will want to eat 2 portions!

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Apple Bundt Cake

Reviewed: Jan. 15, 2009

I have made this cake countless times. It is a HUGE hit. Sometimes I've added more apples but this is a huge mistake because the cake won't bake well! The cake is delicious with either white or whole wheat flour. A definite keeper. Makes for a great breakfast with tea or coffee!

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Yogurt Chocolate Chip Cookies

Reviewed: Jan. 15, 2009

I didn't get crispy cookies, and I baked them about 12 mins because they just didn't seem done. The consistency is odd, unlike a chocolate chip cookie, and the yogurt taste is a bit overbearing. I cut down to 2/3 cup sugar total and used less butter. I think next time I will cut down on the yogurt and add applesauce. The cookies don't expand, keep that in mind, and they are lighter and not as buttery. Worth a try, but experiment a little bit.

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Vegan Cheesecake

Reviewed: Jan. 15, 2009

I used almond milk instead of soy, and made the crust myself (cookies, agave nectar, almonds, grapeseed oil in food processor) and I baked the cake about 15 mins extra. I wish the consistency was thicker. It was a bit too sweet, which is making me rethink the maple syrup in the future. I might just add a cup of blueberries instead, which may help gel up the consistency as well.

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2 users found this review helpful