This sauce was perfect! I did alter it a bit with some substitutions. I didn't have orange juice but did have lime juice so I used 1 cup of that instead. I also used vanilla instead of almond extract. I thought the sour lime juice blended perfectly with the tartness of the blueberries and the added vanilla took the edge off from being too tart. I am excited to try this again with other juices! Pomegranate, raspberry, grape...the possibilities are endless!

Reviewed On: Jan. 18, 2012

Perfect! I don't change a thing when I make them and they always go really fast. I've never been able to make 60 like the recipe says (I think they'd have to be REALLY small to make that work) but the recipe is still awesome. Definitely remember to eat one hot out the oven they are fabulous!

Reviewed On: Dec. 28, 2011

I shouldn't rate this so high since I changed the recipe up so much but since it was the basis I think it deserves 5 stars. Most of my changes came from other reviews: liberal with the amount of pumpkin; reduce eggs to only 3; reduce sugar to under 1 cup; use spice cake mix; blend cake mix, nuts & melted butter all together in crumb mixture and then crumble over pumpkin mix; cover with foil for 45 min. then remove foil for last 20-25. Phew! That's a lot of changes! But totally worth it. I'm already looking forward to sneaking some for breakfast.

Reviewed On: Nov. 20, 2011