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Blueberry Raspberry Pie

Reviewed: Jun. 17, 2012
This filling is perfect. I used it to fill miniature pies with a crumb topping. I took them to a family reunion and they were the only dessert that disappeared!
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Pumpkin Ginger Cupcakes

Reviewed: Nov. 12, 2011
Not exactly what I was expecting, but AWESOME nonetheless. (I did substitute applesauce for half the butter.) It was denser and wetter than I expected, but the flavor and the texture was amazing. Topped with a dollop of cool whip, this was like pumpkin pie in cupcake form. DELISH.
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Blueberry Sauce

Reviewed: Jul. 31, 2011
Fantastic and could not be easier. Wonderful with butter pecan ice cream.
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Blonde Brownies I

Reviewed: Feb. 1, 2011
Perfect. I followed the recipe exactly.
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Scrumptious Frosted Fudgy Brownies

Reviewed: Jan. 20, 2011
These brownies are IT. The be-all, end-all of browniedom. They are thick, fudgy, rich, chocolatey...exactly what I have been looking for in a scratch brownie recipe! And the frosting is delightful. I made the frosting using half and half instead of heavy cream. Turned out fine and reduces the calories by about 40 per piece. I also halved the recipe and baked in a 9inch square pan. Everything halves perfectly except the eggs, for which I used 2 eggs + 1 egg yolk. For the frosting, I put in the servings as 13 to get the proportions to go with 2 squares of unsweetened chocolate (which was all I had left). That's a little less than half the original frosting recipe, but it was plenty. Thank you, Celeste, for an amazingly good recipe. A+++.
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