Got such a beautiful cake out of this recipe. It came out very moist, and the glaze, I believe, helps when spreading the frosting on the cake, making it less crumbly. A nice change from basic chocolate cake. I made the frosting as directed, using exactly 240 grams of confectioners' sugar, and the consistency was perfectly spreadable without being too soft. I substituted the buttermilk for 1 tablespoon vinegar added to 1 cup milk. It always works in cakes when I don't have any real buttermilk on hand. Next time, I might try flavouring with Kahlua in the cake instead of coffee granules.

I made this with instant yeast, kneading well and placing directly into the baking pan and letting rise to 1 inch above the edge. I let it rise in warmth and with a wet cloth on top. These loaves baked to perfection. The baking time, for me, was 12 minutes, then rotated in the oven and baked another 3 minutes so it browned evenly. The crust is super soft. I lined the whole pan with parchment paper and oiled it well. This ensures a soft crust. The whole thing took me an hour to make.

Amazing carrot soup, just what I was looking for. It doesn't get much easier than this. I used 3 cups of milk instead of 2 cups half-and-half and it still gave me a very consistent soup. I used butter instead of oil, though I don't know that that made much of a difference. Just missing a little seasoning of some sort. I used fresh grated ginger and added oregano and a little parsley. I will use this recipe again and again when I don't know what to do with leftover carrots. Thank you!

These could have passed for cake and do not have the bread-like consistency of a muffin. The batter is too runny due to the amount of milk, and I suggest using at least one more egg. Although the amount of sugar is right, and the flavour is okay if I wanted to make cupcakes. I'd just add vanilla.

This is a good recipe, but very basic. I added 1/4 cup ketchup in the sauce but I still think it could use a kick from some herbs. Next time I might try it with a tsp of oregano. I baked them in the oven for 15 minutes first just to get them to set. These are really easy and quick to make.

Since Grandma Johnson's Scones contain both sour cream and butter and seem to be the best reviewed recipe for scones, I decided to add 4-5 tablespoons of sour cream to this recipe. The verdict: outstandingly chewy, moist but flaky scones! I think sour cream is the secret ingredient to getting that perfect scone texture. Because I hate a rock-hard dry scone. Another reason I wanted to use sour cream is because I had no orange juice on hand, so this allowed me to keep the tang that the OJ would have probably brought.

Just what I was looking for. These bake up quickly in cupcake molds. They had a perfect round top. I made 24 and left no batter out. The cake is super moist and has just the right amount of sweetness to it.

For some fun, add the rum after all other ingredients and carefully light it on fire for a true flambé experience! Delicious!

I used only whole wheat flour and these turned out so nutty and so delicious! I omitted the blueberries because I had none and added cinnamon, nutmeg and cloves. I also left out the oil from the batter and used that amount to cook the pancakes instead, because the batter absorbs the oil while cooking anyway, and this way, my caloric intake is the right amount. Had this with slices of banana and apple sauce. Yum!

I modified this recipe and made it low-calorie and filling. I cook the oatmeal as directed, omit the honey and use one packet of artificial sweetener, omit the oil (because I don't have any) and add a nice dash of cinnamon. Sometimes I will add a few slivered almonds, raisins, chopped apples, etc... the possibilities for this recipe are endless! I eat it all the time!

It really is perfect, and I wouldn't change a thing. I read that one reviewer omitted the oil. I might do that next time, just to cut the fat. The only tip I have is to handle the rice with wet hands, which silly me only found out about halfway through handling.

These taste great, but they are very cake-like in texture and don't have the chewiness of a cookie.

I absolutely loved these! I just finished making them and had two with butter spread on them. They are definitely a treat, and just the additon of the cornmeal makes for a completely different taste. I baked them for 18 minutes and let them sit 10, as the directions stated, and they came out perfect! The only thing I might do differently next time I make them is save 1/4 cup of flour to dredge the berries seperately, and fold them in at the end, because this time all the batter turned blue instead of golden yellow.

This is the perfect healthy omelet! I modified it to my taste: using only egg whites (8 egg whites), added finely chopped chives to the saute, and minimized the oil to 1 tsp instead of 1 tablespoon, because you really don't need that much oil to saute. The cottage cheese is what makes it different and satisfying. I used 1% fat cottage cheese, using 1/3 cup instead of 1/4 cup. I served this with a side of freshly chopped tomatoes. Delish!

A very simple muffin, and definitely one of the healthiest on allrecipes. The only reason it gets 4 stars is for the lack of flavour. I added 1 tsp cinnamon and a 1/4 tsp of nutmeg. Without this, I think the flavour would have been pretty bland, and since it's low-fat, you want to be using lots of flavouring to still "shock" your taste buds. I also made a few other modifications: (1) I used almond extract instead of vanilla, (2)added a handful of slivered almonds to the batter, (3) used only wheat flour, (4) used Splenda for baking instead of brown sugar (same measurement of 2/3 Cup), and (5) I used 3/4 cup of applesauce to compensate for the moisture of the brown sugar. I lightly greased the muffin cup pan, but the muffins still stuck a bit, so next time I make them, I will use a silicon muffin pan, which should work great to pop them out of there. I would not suggest using paper liners, because this recipe is low-fat and you just lose half of your muffin because it sticks to the paper.

What a lovely breakfast. I cut the fat by a huge amount and used four egg whites instead of two whole eggs (1 egg has approximately 5g of fat, vs 1 egg white which has only about 0.2g fat). I used frozen spinach which I cooked before adding to the egg mixture. I used fresh chopped onions instead of onion powder, because I had them on hand so why not? This is a very good basis for a spinach omelet, and you can easily tweak it to your own liking. A great way to incorporate veggies into your diet.

These cookies turned out perfect. They looked store-bought and were just chewy enough!!! Thank you!

This version of spaghetti pie with the sour cream and cream cheese was just too rich for me. Don't get me wrong, I love the taste of both sour cream and cream cheese, but combined with pasta (filling), ground beef (also filling) and topped with cheddar, it is just too much.

This is a very basic recipe, and if I were craving cretons and didn't have any availiable at the grocery's, I would make this one as a last resort, but I have a very similar recipe that uses evaporated milk instead of regular milk, unflavoured gelatin, and a lot less garlic. I use granulated garlic sparingly (about a teaspoon) instead of a real clove, because it's just too fragrant. I also find that using a half-porc, half-veal mixture for the meat makes it much more spreadable. I'll use lean veal and extra lean porc. After you are done cooking it, place it in the food processor for a few spins. About half of the creton varieties you will find at the grocery's have been food-processed. I enjoy them either way. Great on toast, baguette, but a really scrumptious treat is having it on a freshly baked croissant. Mmmm.

These have potential but are too crispy- they came out nice from the oven and then cooled and became hard. I baked my second batch a shorter amount of time, but they still were too crispy.