Wonderful. Not too sweet, so it's especially wonderful with the glaze. I made a little less of the glaze for the sake of cutting back on sugar and that was fine. I doubled the recipe, used white whole wheat flour, coconut palm sugar and almond extract in both the cake and glaze. I really like using various extracts, even when the recipe doesn't call for it, because it's the way my mom always baked. She's old world European and her cakes are the best! Don't mean to ramble, but this cake rocks, especially with the flavors of the almond and raspberry. Thank you for the beautiful recipe!

I prepared a double batch of this pudding and it was pretty good. When it was warm, the texture was like scrambled eggs. I believe that adding the eggs later in the process and also tempering them will make it better next time. When it was cold, it hardened so that you could cut it with a knife and serve it by the slab. However, it no longer had a scrambled eggs texture. I added some vanilla at the end which was nice. The flavor is good overall, but I would also use less sugar next time. The tapioca pearls don't stand out from the pudding and the pudding isn't creamy in texture. These are the two main reasons I like tapioca pudding. Regardless, I would try it again with the suggestions mentioned above. Some reviewers indicated that they would rather just make it the old fashioned way standing over the stove for 30 minutes. If I want it to be perfect, I would also do this. However, I was cooking up a week's worth of meals this evening and the ease of simply checking on the pudding for a few seconds every half hour made it possible for me to make it in the first place. Although it requires this periodic babysitting, it's better than strictly spending 30 minutes on pudding alone. It's a pretty good recipe overall if you just want pudding and aren't terribly picky. I do believe that with the proper modifications it could be very good.

Very good. The recipe is wonderful as is, but I made some changes based on my family's dietary needs and preferences. I made these using all white whole wheat flour, coconut palm sugar and plain yogurt. I also used 2 Tablespoons of butter and 2 Tablespoons applesauce instead of 4 Tablespoons butter. I used 2 cups blueberries, 1 banana mashed, 1 Tablespoon almond extract in addition to the vanilla, and 1 teaspoon cinnamon. I also made a crumb topping with whole wheat flour, oats, coconut palm sugar, 1 T butter and cinnamon. The topping was a nice addition, but not entirely necessary. These muffins make a sweet hearty breakfast or snack. Thank you so much for the recipe.

Wonderful flavor, but not with steel cut oats. I soaked them for two days and they were still hard and very chewy, but not in a good way.I put the whole thing in a pot on the stove, added some water, and cooked it for 20 minutes. It still wasn't cooked thoroughly. Old fashioned oats would be fantastic though. I look forward to trying it that way next time.

Really delicious. My husband said that I "hit a home run." I made a phone call and he ate half of them when I was chatting in the other room! Maybe I'll add a little less sugar next time because they were plenty sweet. Not too sweet, but whenever I can cut back I always do. I doubled the vanilla and almond. For some reason I don't use almond extract all that often, but that's changing now. Loved the flavors and textures. Very unique and worth a try.

They were easy and very fast to make, but they lacked the right texture for some reason. More like chocolate cake with a brownie top. I followed the advice of other reviewers and used less flour and more chocolate. The taste was good, but not fudgey or decadent like a brownie. Turned out like very sugary chocolate cake. Maybe even less flour next time? I'll try this again some other time and see if they turn out better.

Adding to my previous review, I forgot to mention that I baked this in a mini muffin pan and ended up with 21 servings. This makes it easier to keep with the 24 servings idea, although I usually eat between two and four per day since they are so tiny. I actually separated the recipe into four mini muffins per ziplock bag and threw them in the freezer. I take out one bag per day so that I don't over eat them because they are pretty wonderful. Also, baking them in the mini muffin pan creates more chewy edges than baking them in a bigger pan, which is always a good thing.

These are fantastic! They have a nice crisp outside and a fluffy inside. I added more strawberry, but a little too much so they had to bake for 15 more minutes. However, they were wonderful. I also added chocolate chips and skipped the frosting just to cut back on some of the sugar and fat. But I'm sure the frosting would be great. I will make these with raspberries next time since I have some in the freezer. Thanks for the outstanding recipe!

I've made these at least a dozen times and they are great! They are great as is, but even better with vanilla, dash of cinnamon and some chocolate chips. I also add 1 T of coconut oil which makes them a little less "rubbery." However, it's not really necessary if you don't want the fat. If you want to take things even further, top each muffin with a sprinkle of walnut, cinnamon and cocoa powder. Excellent! Thanks for a great recipe.

These were wonderful. I made changes only because I didn't have blueberries and I wanted to cut down on fat. This is what I did: I used dried cranberries and some mini chocolate chips in place of blueberries. I used plain yogurt in place of the oil (since there's fat in the chocolate chips). I also subbed some of the flour with wheat germ and flax meal, which I always do in every muffin recipe for extra nutrition. I also added a touch of vanilla and cinnamon for extra flavor. And also an oatmeal crumb topping with 1 T sugar, 1 T butter and cinnamon. OK, so I basically made ENTIRELY different muffins, but I used this recipe as a base to work with. When I get some blueberries, I will most certainly try the recipe as written. However, I think this is a great base for all sorts of fruits/nuts/etc. Thank you for the recipe!

I had no idea it would be so easy to make my own enchilada sauce from scratch! While I keep away from cans and mixes for most everything else, I always use canned enchilada sauce. Not anymore! Within 3 minutes of starting it on the stove, my husband commented that it smelled really good. It was then that I knew it would turn out well. Our enchiladas are in the oven right now, but the spoon of sauce I tried was amazing and quite spicy. Instead of regular tomato sauce I used the El Pato yellow can and some pureed tomatoes since I was tripling the recipe and needed more tomato. I also added some cumin and paprika just for good measure. The flavor was so much more complex than canned sauce and worth the few extra minutes to put together. I can't wait to try the enchiladas! I know that I probably should have waited to write the review until AFTER eating the finished dish, but what I already tasted was incredible, so I can only imagine how great dinner's gonna be!

I made this using all the ingredients as listed, but I didn't cook all the veggies with the lentils. I only cooked the garlic,half of the onion, bay leaf and thyme. The rest was raw, which I think is best for this salad. I tripled the fresh parsley because it needed it. It also needed a lot more lemon, so I added the juice of one whole lemon. I tried it at room temp and it was very good. I'm looking forward to trying it tomorrow once the flavors meld.

Don't make this unless you want to become very, very fat! It's like heroin. I'm telling no lies. It's really wonderful,especially the chocolate topping. I used Ghirardelli cocoa powder and that's the only way to go. It only takes a few minutes to make the topping, so please don't use store bought frosting. The topping is the best part. I also omitted the cool whip and made fresh whipped cream with heavy cream. This helped to cut the sugar and all the other junk in cool whip. However, it made the cake a little too soft this way. In my opinion, if you serve it for company, use the cool whip so that it holds together better. But if it's for home, then make it with the real stuff. I need to wait at least another month before making another one unless I want to buy new jeans! Everyone else, enjoy!

Wonderfully moist cake! The easiest to make ever. A one bowl sensation that took about 10 minutes to get into the oven. I did add 5 tablespoons of cocoa instead of 3, so the chocolate flavor was more intense. Very delicious. The frosting was way too sweet. I should have stopped at 3/4 cup confectioner's sugar for the frosting because it was really delicious at that point, but I continued to add the full amount just to give the recipe a fair try. Next time I will stop at 3/4 cup. Otherwise the flavor was fantastic. However, if you do decide to make it "full strength" prepare yourself for an instant sugar rush.

My rice came out tasting sweet for some reason. I used brown jasmine rice and followed the recipe exactly, except that I used fresh tomatoes, diced jalapenos and garlic salt. I also used chicken stock instead of water. I made these few changes because many others who posted comments about the recipe also did the same things. Maybe the fresh tomatoes were too sweet. I will add more salt next time, but I'm still not sure what went wrong. Still a good recipe, though.

I made this using light sour cream and olive oil mayo and it was very good. I didn't have any pears, but I did use some pink lady apples for tartness, along with a gala apple for sweetness. I really like the idea of breaking up the mayo with sour cream. I also added some shredded coconut because I always add that to Waldorf salad. Thanks for sharing.

These are so filling! I can eat pancakes made from white flour and still feel hungry after three of them, but I could hardly get two of these down! They are so light and delicate, but very nutritious and satisfying. What a great combination. After reading many reviews, I decided to just put 2T oil and 2T applesauce in place of the full amount of oil. Due to this, it was a little thick, so I added more buttermilk until it was a consistency I like. I topped them with sliced strawberries, a dollop of plain yogurt (a must for pancakes in my opinion) and some maple syrup. The plain yogurt might seem weird, but mixed with some syrup and fruit it's not only delicious, it also adds some extra nutrition to your meal. I will most definitely make these pancakes again soon!

What a wonderful recipe! I'm so proud to make this for my husband, who absolutely loved it. I've been cooking for some time, and my repertoire is quite diverse, but this recipe is vastly different from everything else I make. I tried my best to follow the recipe, except that I didn't have any lemon so I just added more orange juice. More specifically, I used the juice and zest of one medium orange. I also used coconut palm sugar instead of brown sugar because we don't use any other sweeteners in our home. I used 3/4 cup instead of one cup and I think it was still a little too sweet for my taste. However, my husband thought it was perfect. Next time I'll try a heaping 1/2 cup instead. Instead of flour, I used all cornstarch for the breading along with some salt, pepper and garlic powder. I sauteed some carrots, green onions, mushrooms, red and green bell peppers, and asparagus on the side. Instead of adding the cooked chicken to the sauce,I added the veggies, chicken and sauce on top of cooked rice. I did this per the suggestions of other reviewers and it was wonderful this way. Thank you so much for this beautiful recipe. I will serve it the next time I have dinner guests! And even sooner for my sweet husband!

I'm giving this 4 stars because I think it's a good recipe, but it wasn't the best cake in the world. However, to be fair, I used one large zucchini and one light green Mexican squash that resembles zucchini. In cooking, these are interchangeable in my book, but this might not be the case for baking. I was able to taste zucchini/squash throughout the cake and it was kind of weird. The rest of the cake was delicious, but the unmistakeable taste of vegetables wasn't the best thing. I will try this one more time using zucchini only because the reviews are mostly positive. For now, I'm attributing the strange taste to using the other squash, therefore I'm giving this 4 stars.

Do NOT hesitate to make these! They are sooooo good! They are wonderfully spicy and the pepper adds something really wonderful. My husband was skeptical and a little worried when I told him that I was making black pepper cookies, but he actually loved them. I made them exactly as written, except for the citron since I couldn't find any. These are so flavorful, I can't imagine they even need it, but I'm sure it would be great if I do happen to find some. These cookies are loaded with raisins, almost too many (just my opinion). I might only use 2 cups for my next batch, but this is just my own preference. These are fantastic cookies-I highly recommend them.