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Apple Crisp Cups

Reviewed: Oct. 19, 2010
3,5 stars. I use Xylitol, a natural sugar substitute made out of birch or corn, in all my baking. It's a little expensive, but bakes really well and has 0 aftertaste (or any weird taste, for that matter). The only thing that might make this recipe not very suitable for it, Xylitol needs a little extra liquid usually, and this dough doesn't have any. It still came out pretty good, but the dough was very hard to press into tins evenly, so I feel like there's way too much dough on the buttom of the cup, when I taste it, and not enough apples. In fact, I just ate my second one, and had to leave some of the crisp uneaten. You think I can add some sour cream or an egg, to make the dough less "sandy" and easier to work with? I think I would have liked it a lot more if the crisp part was much thinner. I only had regular muffin tins, so I lined them with paper cupcake liners, sprayed with oil. Was enough for exactly 18 regular size cups. Again, the taste is good, but it's a little too dry for me, and the proportions of dough to apples were a little off, IMHO. It's also fairly labor intensive. I would appreciate any suggestions, as I'd like to give it another shot.
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Easiest Eggplant

Reviewed: Oct. 3, 2010
Wouldn't make it again. I love eggplant in almost any incarnation, but this one was my least favorite. I added many spices, I salted it so the bitterness drains out, still really disappointed...
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Cranberry Orange Loaf

Reviewed: Dec. 22, 2010
I don't know... Are we making the same recipe?.. Did exactly as stated, except for omitting pecans; the result - the driest loaf I have ever made. I was so excited about this recipe for the holidays, based on most reviews, so I made two! No one liked it. Will try to glaze the second one to improve it a little. Won't make again.
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