Be careful when toasting the granola. I peeked at mine at 7 minutes, and about half was already burned. You might only need to toast it for about 5 minutes or so. We boiled down our syrup to less than 1/4 cup, but it never really thickened. Perhaps we should have added cornstarch like another reviewer suggested, or else we should have skipped the "syrup" and just used honey like another reviewer did. My husband laughed that we were just pouring apple juice on everything. We weren't very impressed with this dish. I ended up throwing half of mine away, and no one wanted seconds even though we'd made extra. It just tasted like warm yogurt with pears. That's it. I would have enjoyed a plain bowl of yogurt with granola in it much more than this.

I made this frosting for some vanilla cupcakes, and it was perfect! I used butter instead of margarine. One recipe will frost about a dozen cupcakes, so if you're making 2 dozen cupcakes, be sure to double this recipe.

This is a great basic recipe, but there was way too much nutmeg in it. That was the dominate flavor in this recipe. Next time, I'll only use 1/2 a teaspoon of nutmeg.

This was OK. I love mustard but found this way too mustard-y. Maybe it was the mustard I used, but all we could taste and breathe was mustard. It burned my nose. I think 1/2 a cup on the bottom of the pie might have been a little much. It was probably 1/2 an inch thick on the pie crust I used.

I made two changes to these: I used pecans instead of walnuts (personal preference), and I substituted baking powder for baking soda, as one other reviewer suggested. These cookies are great! Unlike another reviewer, mine didn't spread out very much at all--they kept their shape similar to the way meringue cookies do. Maybe that's because of the baking powder substitution, but I'm not sure. They are very aromatic and pleasantly spicy. I recommend keeping the raisins because they add a lot to the texture. I loved these cookies and plan on making them again at Christmas time.

This cake tasted good and was very soft and fluffy, but it was waaaay too soft. It wouldn't hold together, and it didn't rise at all. It sunk. I made one round cake and a few cupcakes. The tops came off of the cupcakes when I frosted them. The cake was so soft, it just sunk. Also, the edges of the cupcakes started to burn while the middles were still batter. I didn't want the same to happen to the large cake, so I turned the temp down to 325. The large cake took about 50 minutes to finish (total). I kept hoping the middle would rise a bit,but it was just one, large sink hole.

These were pretty much the greatest desserts I've ever made. I only used 2 cups of powdered sugar because I didn't want them to be too sweet, and I wanted to taste the peanut butter. They were soft, but I was able to roll them into balls. I froze them first, and then I dipped them in melted chocolate. I used a corn cob holder (the kind with three prongs) to hold onto the balls for dipping. It worked great! Also, I ended up using 1 package of semi-sweet chocolate chips and 1/2 a package of dark chocolate chips instead of just 1 package of semi-sweet. They came out so, so good.

I've made this coffee cake three times now, and it always comes out perfect. The only change I suggest is increasing the topping because it's so good!

I love this scone recipe and have used it more than once. I skip the glaze all together and add some orange zest and a touch of orange juice to the dough to get orange flavor that way. Yum.

This recipe was simple and easy to follow. I kneaded it using the dough hook on my Kitchenaid on medium speed, and it did the job perfectly. I live in a dry climate and didn't need the full 6 cups of flour. I used just under 5 cups. The bread came out just as I'd hoped and was as good as a bakery's.

This recipe makes me want to go back and change every recipe I've ever given 5 stars to and make them all 4 stars. I've never tasted anything so incredible. The texture of this frozen yogurt is nothing short of remarkable. It's unbelievably creamy. I could keep gushing. I used fat-free Fage Greek yogurt, but the mouth feel of this frozen yogurt feels like I used nothing but heavy cream. It's just so creamy. Yum. I mixed the yogurt with the sugar and vanilla as directed and then just dumped it straight into the ice cream maker. I added some dark chocolate chips. It's 10:30pm, and I just came back to the freezer to eat some more. This stuff is better than ice cream. So, so good. I want to tell my husband about how awesome this is, but then I know he'll eat some, and I don't want to share.

We loved these! I found this recipe because someone gave me a container of vanilla sugar. I wasn't sure what to use it for. We tried to wait 3 days before eating them, but we failed. They were all gone well before then :) I plan on making them again when I do my holiday baking!

This recipe looks beautiful, and it's fun to make. The tarts came out surprisingly well, although they were difficult to spread out. My problem with the recipe was how painfully sweet the entire thing was. The tart circles were extremely sweet, and the whipped cream was achingly sweet. There's way, way too much sugar in this recipe! I think, if I make this again, I'll cut the granulated sugar in the whipped cream from 1/2 cup to 1/4 cup.

These are out of this world. My husband keeps asking me to make more and more. The only complaint I have is that there's too much butter. You can see small globs of it on top where it rises to the surface because there's so much! I added extra oats the second time I made it (3.5 cups instead of 3 cups), and that seemed to help a lot. So, I recommend either decreasing the butter or increasing the oats. Additionally, if you use a 9x9 pan, your bars will be pretty thin. At least, they'll be much thinner than most of the nice-looking bars in the photos. It doesn't impact the taste at all, but it impacts the look of them. If you're giving them as gifts, I'd recommend using a smaller pan to make the bars thicker.

I reduced the sugar to 3/4 cup based on other people's recommendations that the recipe is too sweet. The pudding was still very sweet. I think I'd reduce it to 1/2 cup next time. Also, there ended up being waaayyyy to many raisins for my preference. I think next time, I'll reduce those to 1/4 cup, too.

I followed other readers' advice and added 2 eggs and 1/2 cup of applesauce. The cake was *so moist* to the point that it almost felt uncooked, even though it was cooked thoroughly. I'd make this again, but next time I'll skip the applesauce. I'll only add the 2 eggs.

I enjoyed the vegetable mixture on this dish, but I'm not sure I liked it very much with cheese ravioli. For leftovers, I just ate the veggies and ended up throwing away the ravioli and the cheese topping.

These taste amazing. I had to add more milk (about double) to get a thin enough consistency for my liking. That was the only change I made. However, I was frustrated with the fact that the recipe states the crumpets are ready in 25 minutes, when it takes at least 45 minutes for the batter to rise. Plan on over an hour from start to finish... not 25 minutes, as stated. Some reviewers didn't know what to do with the extra 3 tablespoons of butter. That's what I cooked the crumpets in. Yup, they fried in butter, and they were fantastic.

These are phenomenal. Easy and delicious! I added a little extra garlic powder to make them extra garlicy, and they were to die for.

I loved this smoothie! I added ice to thicken it because I used fresh mango, and it tastes tropical and delicious. The banana flavor is a little too strong for my taste, so I think I might reduce the banana to 1/2 next time and either increase the mango or decrease the juice to compensate.