YUMMY YUMMY YUMMY!!!!!!!

take the recipe off the website and spare the other innocent people who only want some chocolate cookies man!

the dough, which i believe is an integral part of a ruggulach recipem was not very good. because it did not call for any sugar or spices, it was somewhat tart and did not have a very good flavour, nor was it melt-in-your-mouth. i suppose the type of apricot jam you use also plays amajor role in the success of this recipe. i used E.D. Smith and was not impressed. also, the length of time to which the dough needed to be refrigerated was not specified. perhaps that also affects the quality of the pastry, but we'll never know.

the chocolate cake that is supposedly " the best i ever ate," wasn't that good. i believe it may have been a combination of the flavours from the buttermilk and the cinnamon that took away from what could have been a "chocolatier" taste. mind you, the cinnamon added a certain spice that may have been softer and smoother had it been mixed with nutmeg or substituted for all spice.

this pie was amazing. the lemon curd was tart and i used a store-bought crust. loved it and it was easy enough to make. i recommend it for any lemon-meringue lover.

i make these all the time. they're quick, easy and don't last long. definitely recommend for anyone with a sweet tooth. i alternate raisins and pecans and do half a batch of each. love em!

This was...as depicted in the picture, very dense. I did not care for it at all. I was looking for a recipe for a cake to put over fruit but this had more of the consistency of a pudding..especially after some time spent in the fridge. Next time i'll just make a plain ol' white cake.

I found this recipe to be kind of bland. If I so choose to make it again, I'll probably add more cinnamon or all spice to the batter itself. It's also very pale which wasn't too appetizing. But I suppose it would be ok if you were you pair it with something else: i.e. with fruit and custard or a light sauce on the side?

i make this cake time and time again. i always add cinnamon and or nutmeg and all spice to the batter and streusel. i also add oats to the streusel if i have it on hand and it always turns out amazing. it's always impressed my rommates or coworkers. thanks for the recipe!

I made this cake for a shared birthday between two of my roommates. They were both surprised that I had made it and surprised at how well it had turned out. Amazing recipe. I paired it with "Best Buttercream Frosting" by Jennifer. It was a hit. I will definitely make this again the next time I need a great birthday cake recipe or need to impress someone.

I love love loved this. I don't really know what ot call it though...I wouldn't eat it as a side..perhaps it's more appropriate as a dessert? I haven't taken a stab at trying to make it savoury, but I do add cinnamon and a bit of nutmeg and it's delicious. Never lasts long

These brownies are perfect for when you're looking for gooey, rich chocolate brownies. They are NOT cake-like (thank GOD) so go elsewhere if you want that dry brownie . These even came out shiny on top like those boxed mixes do (ah memories from being a kid!). I'd just be sure to sift your dry stuff and not over fold in the wet stuff. Like pancake batter, you can't be afraid of lumps or seeing a bit of flour. PERFECT!

I hate to be one of those people, but I didn't have sour cream on hand. I used natural yogurt and half cream I had left over in the fridge (and needed to do something with the natural yogurt). But none the less, these are amazing. I cut mine into wedges and rubbed a mix of milk with the remnants of cream and yogurt left in my measuring cup to top them and they are golden brown and delicious. Crisp on the outside and soft and sweet inside. Next time, I'll reduce the sugar and add cheese because I like savoury over fruit but I will make these again, and try it with the zest and the fruit. And I used my food processor for the whole thing so thanks to those who posted that tip.

I halved this and had more than enough for a 4-layered German Chocolate cake (perhaps because I had the "German" filling between the layers, rather than the frosting. It was delicious.

These were tasty and i followed the exact recipe- ingredients wise- but i followed the advice of the buttermilk biscuits video by folding the dough. They are good but crusty on the outsides. I achieved the layers (i assume through the folding and frozen butter, cold milk) but i suppose i was expectingna softer biscuit. If the "Kentucky" style denotes a crustier shell, then they were spot on.