i couldn't find any pecans, so just followed the recipe without. Only made two changes: 1c white sugar and 1c brown sugar for the cake part, and only used 3c of confectioner's sugar for the icing part. I loved the perfect balance of sweet and savory with the icing on the cake. Everyone who tried this cake had seconds (some thirds and fourths too!). The cake is moist but oily. Still, I give it 5 stars! Thanks to Tammy Elliot for sharing this recipe with us.

Reviewed On: Apr. 12, 2010

made these without the filling. they don't flatten out much in the oven so remember to flatten the dough with a fork before u pop it in the oven! baked mine for 8min. top rack perfectly golden brown on the edges, took these out first to cool and switched the bottom rack to the top to cook for another minute (this made them golden round the edges too!). not too sweet. just the right amount of chewiness with the oats and not overly heavy with just the right amount of pb! thanks for this recipe!

Reviewed On: Jan. 15, 2010

best recipe ever!!!!! popped the finished salsa into my food processor to give it a couple pulses. this made it a lot easier to scoop with tortilla chips and a lot easier to spoon onto wraps. the boyfriend LOVED this recipe!!! i made this salsa with the meat marinade section of the Carne Asada Tacos recipe from this site. by the end of the night, the tacos were all gone and we were stuffed to the point of needing to unbutton our jeans.. but for some reason, we were still able to eat a big bag of blue chips with this amazing salsa! Takes a while to chop everything up.. but totally worth it. ps. used a lot more hot pepper flakes than called for.

Reviewed On: Aug. 31, 2009