Let's face it.. the cake itself is not what we're reviewing here.. it's mainly the cake icing. It's so light, delicious and addicting, and can go well with basically any cake. I recommend chilling the icing for a couple of hours before spreading it so that it will stay on the cake easier. I garnished my cake with grated coconut to complement the pineapple. It was great! I will definitely be making again! (Just to let you know, this recipe makes a TON of icing.. the leftovers make a wonderful fruit dip!)

This cake is very delicious, moist, and not to mention absolutely beautiful. The tartness of the cranberries, the crunchiness of the nuts, and sweetness of the gooey topping complement each other extremely well. I did make adjustments though.For the topping ingredients, I chose to chop a few of the cranberries in half so it would cover the bottom of the pan more evenly. I used a mix of crumbled pecans, walnuts, and a sprinkle of sunflower seeds instead of using only pecans. I didn't have enough sour cream to fill 1 cup, so I used 1/2 cup sour cream and 1/2 cup vanilla yogourt which worked just as well. I used an 8" springform pan, and because it is slightly smaller in diameter compared to the average 9" pan that most people used, I knew I had to increase the baking time a little bit. Also, according to some reviews, 60min was not long enough to fully bake the cake, and 350 degrees was too high. From this info, I baked my cake at 325 degrees for around 75-80min and it came out perfect and even. For this cake, I'd definitely recommend using a pan no bigger than 9" because it's a pretty short cake. In the future I will continue using an 8" or maybe even a 7" pan. For me, this cake took quite a bit of prep and baking time, but it's definitely worth the trouble and wait. When serving, I decorated each slice with a light sprinkle of toasted coconut, and a dallop of whipped cream on the side.

I followed the reviewers suggestions and added an extra banana, 1tspn cinnamon, and used (1/3cup) brown sugar and (1/3cup) white sugar. I baked this in a loaf pan, so I had baked it about 75-80 minutes. When I took it out, the bottom was stil mushy, so I put it in the oven for another 10 minutes or so. By then the bread was just about ready (Although there was still a little bit of mushiness unfortunately... I didn't want the crust of the bread too burnt..). This bread was a little bland tasting. I could definitely taste the difference between this and regular banana bread. I much prefer regular banana bread. The loaf was quite dense and it did not rise enough in my opinion, so if I were to make it again in a loaf pan, I would add maybe a teaspoon more of baking powder. The recipe was alright, but I personally think there are better tasting banana bread recipes out there.

Excellent. This has a nice light and crunchy texture and taste, and what I love about this recipe is that you can take your time to evenly coat the nuts (and you can noticeably see which ones you've coated), while a lot of other candied nut recipes involving using the stovetop, you are required to work very quickly to coat the nuts before the mixture hardens. I compared these candied nuts with the stovetop candied nuts, and the feedback was that these ones tasted more unique! I also personally prefer the texture, look and taste of these ones. I will definitely be making these again

Basic ingredients for a basic shortbread cookie. They tasted absolutely fantastic and melted in your mouth when they were still warm, but after they cooled a few minutes later, the cookies did not have that melt in your mouth, creamy shortbread texture that I was looking for. The taste though was excellent. I added 1 tspn vanilla extract for a little more taste. I had a ton of chocolate baking wafers, so I put one in the middle of each of my cookies to make them look prettier and for a little chocolate treat. Easy to make and great tasting, but as for the authentic 'shortbread' factor, I would say it's lacking in the texture compartment.

Very very runny. Also it was a tad too sweet for my tastes. I like the filling to be sweet, but slightly tart, and this filling was just plain sweet. So next time, I'd add more flour, minus some of the brown sugar and add a couple teaspoons of lemon juice.

Very good cheesecake, but not the best Amaretto Cheesecake I've tasted/made. I followed the directions exactly with the exception of adding a bit more liqueur. The flavor of the cheesecake was phenomenal. The texture is quite dense, which I don't mind, but the cheesecake was a tad dry. Next time I will consider either using less sour cream, or adding more cream cheese. I baked for 55min, shut the oven off and left it in there for an hour before taking it out of the oven. I got rave reviews from friends and family though!

Moist and tasty. I used two 9x5 loaf pans and added 1tsp of ground cloves to the batter as well. I baked for 1 hour and it was perfect. I dusted the top with icing sugar for a little more sweetness. By itself its fragrant and mildly sweet, but still delicious!

The taste of the bars themselves were delicious, but only after I made some adjustments, therefore I give it 4 stars. The recipe directions and amounts have flaws. Firstly, I do not recommend making this recipe with a 9x13" pan because there is not nearly enough lemon filling or crust batter unless you want 0.25" tall squares. For the amount of ingredients listed, I found using a 9x9" pan perfect. Also, I used 350degrees throughout the whole baking process because I found that a lot of people said 375deg was too high. I baked the crust for around 18min. Many previous reviewers said it was too sweet, so for the filling, I used 1/2 cup lemon juice for more tartness instead of 1/4 as recipe states, and so I also added an extra 1tbsp of flour so the bars won't be any runnier. I baked for 24 minutes at 350 Degrees, and it was ready, with the edges almost burnt, but middle being perfect. Next time I might adjust the oven to 325deg during the last 10minutes of baking so the edges won't bake faster than the center and so the bar will be more evenly baked. With these adjustments you will make absolutely delectable, perfect sized lemon bars!!

These were quite tasty. I used frozen mini tart shells and put them in the oven for 8 minutes first before filling them with the mixture. I chopped the crab meat very finely to get a less chunky consistency. Also, I added a few drops of louisiana hot sauce, minced jalapenos and around 1/2tspn cumin to the mixture to give it a nice spicy kick. I found the quiche to be rather plain without the spicier ingredients.

very good! I nuke the apples in the microwave for a few minutes first so I can be ensured they're thoroughly cooked and soft when the pie is actually done baking (I hate it when some of the apples are still kind of raw). Then I add the cinnamon and sugar, also a tbsp of flour and mix the apple mixture. After letting the pie cool, you get the perfect taste and consistency. Add a scoop of ice cream and you're in heaven!

Delicious cheesecake! I've used this recipe a few times with Irish Cream, other times with another liqueur. I make a couple of adjustments for my own tastes.. I don't use cocoa powder, I add more liqueur (anywhere from 1/3cup to 1/2cup), and I add 1.5tsp of vanilla extract. The recipe is very forgiving so you can add/take away small amounts of things to fit your tastes. I get a creamy flavorful, delicious cheesecake with no cracks(using a water bath, and greasing the pan of course). After done baking, I shut the oven off and leave the cheesecake in the oven for a couple hours before actually removing it. Then chill overnight and decorate. So good!!!

These peanut butter cookies are tasty and rich. I baked them for 8 minutes.. they were soft and crumbled in your mouth. Really tasty and had a perfect texture. Next time I might try baking for 7 minutes for even softer cookies. The dough is a tad sticky and pretty hard to roll into balls using 1 1/4cups flour, so I increased the flour to 1 1/2cups flour which made it just perfect for rolling into balls. If you don't want to add flour, you can also refrigerate the dough first or roll the dough in sugar then shape into balls.

A definite let-down. The cookies weren't horrible by any means, but I have definitely had much better. The cookies were a tad cakey, and yes they were soft, but not in a cookie way, more of a cakey soft crumbly way. I like chocolate chip cookies to be moist, chewy, and slightly more dense. I will continue my search for the ultimate chocolate chip cookies.

Tastes absolutely fabulous. I've used this recipe many times. This recipe makes wayyyy too much though, even for a big party. I recommend halving all the ingredients and it should give you plenty enough to serve many guests and yourself. Also, I added some minced fresh garlic rather than using garlic salt.

This recipe is delicious! BUT, because I made a minor change, I cannot give it a 5 star rating. First of all, with 1 whole tsp of salt, it would be wayy too salty. I used a 1/2 tsp and it was still quite salty. Also, next time I may lesson the water a bit to 1 cup instead. After the lasagna was done baking I sprinkled some parmesan and cheese to melt on top so it would look nicer presentation wise. All in all, it was a delicious recipe and I would make again for sure. Thanks!

Great tasting cookies! I prefer them soft and chewy. I did flatten the cookies a little before putting them in the oven since they don't spread very much. I baked them in my oven for 9 minutes and let them cool. I added raisins to the second batch I made and love them even more.

Fantastic recipe. A light but creamy and tasty frosting. I followed the directions and ingredients as listed and it can frost 2 small cakes, or 1 bigger, double layer cake. I used the original cool whipped (not the low fat one) which I think may be what is changing the consistency of some of the other reviewers frosting.

I thought I'd give these a try since the rating was decent.. I'm not going to lie, these were a disappointment. There was no chewy, moist texture. The taste was very bland as well. I tried this twice, using prunes once and applesauce the other time. Prunes are definitely slightly better, but truthfully, both are disappointing. Stick to real brownies!

Very tasty! I like to change up the crust sometimes and use crushed wafers or make a simple shortbread crust. I use both white and dark chocolate chips, and have also used butterscotch chips as well before. A chewy, easy-to-please, chocolatey snack.