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Pumpkin Spice Cupcakes

Reviewed: Oct. 7, 2010
This was wonderful. I changed the amount of ingredients and decided to leave out the cloves. I made my own cream cheese frosting not from this recipe. I made 32 of these and decided to fill half of them with the frosting and leave half of them unfilled. Almost all of these were eaten almost immediately after they were finished. The spice was just right and not overwhelming, like others I've tasted. I definitely recommend this recipe, and was very happy to serve these.
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Butternut Squash Ravioli with Sage-Brown Butter Sauce

Reviewed: Oct. 7, 2010
I don't even want to give this recipe one star. I've made butternut squash ravioli before, and I really enjoy the taste of them, but we were looking for a different recipe to try out something new, since we try not to make the same recipe twice. We used wonton wrappers for this, and when everything was plated and ready to eat, most of us were able to eat maybe two or three of the raviolis. I, personally, ate maybe one and half. The wonton wrappers made everything slimy. I had no problem cooking them, but the filling was awful. It was much too sweet, and tasted awful with the Parmesan. The sauce tasted awful with the ravioli, because of the sweetness. I ended up remaking the sauce and adding my own spices to it, in order to try to save the dish, because it tasted too bland for some of us. The only thing that saved this was the stir fry sugar snap peas and baby carrots that we decided to use as a side for this. I don't recommend this recipe.
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