great recipe! i LOVE that texture! i used 1 tbs of salt instead of 1 tsp as someone mentioned that the bread wasn't salty enough. As for the herbs, i just threw in what i had on hand. Some rosemary, thyme, caraway, tiny pinch of cayenne. i also proofed the dough twice. Once in the bowl until doubled and then another time in the pan till the focaccia reached the top of the pan. It rose some in the oven. lovely bread, thanks!

I never got around to actually eating one of these cookies but the recipe was extremely easy to pack and prepare into a jar. I think i used a larger jar than stated because the ingredients fitted into the jar with extra room even without packing the ingredients down.

These cookies are good but not my favorite. I loved the soft, chewy texture and the only down side is that they hardened when cool. they were fine after I reheated them. Maybe I baked them for too long?

I LOVE these cookies! so feathery and melt-in-your-mouth-like! its worth all the whipping I had to do. I followed a reviewer's advice and beat the butter for 5 min, then added the icing sugar and then beat it for 5 more min, then added 1/3 of the flour and beat for two min, another third of the flour and beat that for another 2 min. then finally the rest of the flour and ten min. The only thing bad thing about these cookies is that they're a bit sweet for me. I think i will cute the sugar back a bit next time.

DEEEEElicious!!!

this was my first time making pumpkin bread and i was quite pleased with the results. LOVELY, LOVELY texture, not as tall as i thought it would be. i might double the recipe next time and make three loaves with that. a handful of pecans and raisins would be nice too. definately a keeper!!!

This cake was really moist, but a bit too pudding-like for me. My aunt said she loved it though; she liked the occasional crunch of the walnuts. I didn’t follow the recipe exactly, I had mixed in the flour and the batter was rather thick and lumpy. So I added in about 1/4 c of the carrot juice leftover after I had strained the ground carrots. Maybe the extra liquid is why my cake turned out the way it did. Even though I loved the flavors in this cake I won't be making it again, the 4-1/2 cups of carrots after I had scaled it to 12 servings was too much of a job. Perhaps I will try it again after i get a new food processor. I certainly need one.

This frosting was rich and creamy, though I wouldn't call it smooth. That's why it's rated a 4 not a 5. The frosting resulted kinda gritty. I chose this frosting because it said it was quick and it definetly wasn't that. I took twenty min to beat it and the creaminess was still spoiled by the sand-like texture. Maybe it's because I didn't use the kind of sugar the recipe called for. But other than that, it was perfect with my Devil's Food Cake. It hardens quite nicely when put in the fridge. This frosting is in my "keep" list.

These treats are as lighter than feathers! I changed the recipe a bit though. Made two kinds, one without chocolate and one with. I added 4 tbs of sugar into the ones without chocolate; they were just perfect, crunchy on the outside, and a tiny bit chewy within, perfect. I thought the chocolate ones were a bit on the rich side though, and I used less than the recipe called for. Maybe it's because I ran out of chocolate chips and used chunks instead. But I'll definitely make them again, without the chocolate perhaps.