The cannoli shells I made from this recipe were excellent! For want of a pasta mangle, I had to roll the dough out by hand. I can see how the crispiness would be improved if the shells had been thinner, but for the record, I was at least able to get the suggested number of shells (30). I would recommend a little cocoa powder, but otherwise the shell recipe was perfect. I made some modifications to the filling recipe: 1/2 tsp each of vanilla and almond extracts, a little citrus zest (as Lydia recommends in her review), and drained ricotta. (I put the ricotta on a coffee filter in a colander over a bowl, covered it with plastic wrap, and placed a bowl on top to press the liquid through. The whole apparatus sat in the fridge overnight.) I find this makes the filling less runny when it needs to sit out for some time, e.g. at the dessert table of a pot luck.

Tastes great! I made with only a few modifications (no almonds or raisins, espresso in place of coffee, and a sweeter, non-citrus honey glaze). Following the advice of the other reviewers, I decreased the baking time to about fifty minutes for a loaf pan and twenty-five minutes for a cupcake pan. Honey cakes are notoriously easy to overbake, but these came out moist despite having less oil than most recipes. (I did have to tent the loaf pan to keep it from browning too quickly.) Will try again with roasted pecans to add crunch.

Turned out great! When I saw the finished muffin batter, I worried that the oats or apple would have too much crunch after baking. This was not a problem: the muffins turned out moist and soft throughout. I used Cortland apples and substituted maple sugar for half of the 2/3 cup sugar, which made the muffins sweet enough to not need any glaze.

This recipe tastes great and requires much less effort than other variations I've tried before. We made two chicken breasts, not four: we still used 2/3 cup of wine and a full cup of portabello mushrooms. Adding cornstarch and heavy cream as other reviewers suggested certainly improved the sauce's consistency. Also, we'll use less olive oil next time we make this recipe.

Excellent recipe! Based on other reviewers' suggestions, I added 1/4 cup of brown sugar (for flavor and to make the dough more solid), used 1/2 tsp cloves, and doubled the cinnamon and nutmeg (to give a stronger spice flavor). Like other reviewers, I recommend rolling out the dough between two sheets of parchment paper and chilling the scraps before re-rolling. Used colored royal icing (1 3/4c confectioner's sugar, 1/2 tsp lemon juice, 1 egg white beaten together till smooth) to decorate: this icing hardens well and won't crack when cookies are stacked.