The one and only time my oven roasted pork loin was actually tender and moist! I have always used a crock pot for that very reason, but last night I took a chance and wasn't disappointed. I did make a few tiny changes: I deglazed the searing pan with a 1/4 cup white wine, lightly reduced that, and added the liquid to my roasting dish, added a 1/2 tsp. ginger paste, garlic paste, 1/4 tsp sage, finely chopped just the rosemary nettles, and mixed all that into the applesauce (and used homemade cinnamon b/c that's what was open in the fridge) and it was great! You really couldn't taste the cinnamon in the roast directly, but it could have mellowed the flavor, and I do think searing the roast is a crucial step to sealing in the juices!

Reviewed On: Oct. 31, 2011

I've made this several times and it always comes out wonderfully. It's very forgiving to little adjustments per your taste. I've tried roasting the squash, scooping it out, and burning my fingers (since I'm too impatient to wait for it to cool) and I've peeled it, bruising my knuckles on the cutting board a few times, and honestly, either way, it tastes just great, so whichever seems easier for you. I like the addition of nutmeg to the spices and I definitely use broth (chicken or vegetable). It also works well with the addition of other squash like Delicata, Kabocha, Carnival, etc. Enjoy!

Reviewed On: Oct. 7, 2011

**second batch note** i made a double batch and froze the dough in large cookie-sized balls by placing plastic wrap over a cookie sheet, allowing them to freeze and then placing them into a ziplock. then all week, i took a few out at a time, baked them at 350 for 10 minutes, gave them a gentle smush as i took them out of the oven to flatten them a bit and let them cool completely on the pan. PERFECTION! NO CRUMBLING AND MY 7 YR OLD DAUGHTER GOBBLES THEM! Pretty dang good. I had to make a few changes, like raisins instead of the dried cherries, but if you had them the cherries would have given a nice pop of flavor (I suppose you could try Craisins or even the cherry flavored Craisins as an alternative too). I added a small gala apple to the food processor (minus stem and seeds) for a little extra fruit content, and my cookies came out very moist (a bit crumbly like many other comments). I think I might add another egg next time? I love the walnuts being ground up. My daughters chomped away on an omega3 & 6 rich, high fiber snack and never once caught on to my diabolical plan to give them something healthy. Possibly my new favorite cookie recipe. I wonder how coconut oil would do instead of the canola?

Reviewed On: Sep. 24, 2011