super easy to make. come out perfectly every single time. i took the advice of a fellow reviewer and added a tspn of cinnamon and 1/2 tspn of cloves just to make them a touch more perfect for fall. i also prefer to ALWAYS use mini choc chips and i think they're perfect for this recipe especially.

i read over the reviews first... made the mistake of listening to the ones that said to cut down the butter scotch chips. definitely would have preferred both cups. also, omitted the juice as the 3 small/medium apples i grated were relatively juicy. overall, if these were crunchy - it would have been a 5 star recipe. instead it just tasted like individual piece of apple cake. good flavor though. simple enough. if you're looking to bake some cookies and dont want to do easy choc chip or snickerdoodle or oatmeal raisin.. this is a nice one to throw into the rotation.

my roomates and my mom loved this. personally i didnt enjoy the addition of pineapple. made the cake moist but almost too moist. felt like i was eating it almost raw even though i kept it in over the 1 hr suggested time. the taste was great tho.. so .. eh. guess im just setting my hopes too high.

used fake bacon, it was delicious. how can it not be? cheese, potatoes, butter.... i also used oven ready lasagna noodles.. i think i'll go for the real thing next time because the top lyer of noodles (esp around the edges) was rock hard. i kept it covered with foil in the oven up until the last 10 mins, but yeah.. still hard. it was annoying to cut.

super good right out of the oven when warm, didn't really taste as good the next day. ALSO, an ounce of red food coloring is more than you think.

this was definitely a super good recipe. but i totally messed mine up. make sure you keep an eye on it if you're making mini cupcakes - they'll obv be done waaay faster. also, someone said to double the cinnamon,... which i did bc i love cinnamon, but it just became a spice cake at that point. still good but why did i grate so many carrots if i didnt taste them? also, 1 bag of carrots was enough for 4 cups, unpacked cups.

these tasted like those pepperidge farm sausalito cookies. they didnt do much for me. i even used ghirardelli chunks (the chunks were awesome when they first came out of the oven.. like little melty chocolate surprises with each bite). a lot of reviewers mentioned these stayed soft even the next day, that's cool - but in this case, i think these would taste better crisp. over all, not bad but def not repeating this recipe without some changes. (also, my cookies were on the flat side. hypothetical next time, i'll prob throw the dough in the fridge)

these are super easy to make and my coworkers all loved them. i halved the recipe and used a little less butter (1 cup instead of 1.25 cups). Also doubled the mint extract, and used MINI semisweet chips. I highly suggest you do the same three things - lil less butter, lil more mint, and MINI. i dont kno how well these last from day to day since they all disappeared within hours, but they def taste better 3 hrs later than they do straight out of the oven.

great with raisins. i used 2 cups unbleached all purpose flour and 1 cup whole wheat.. still tasted delicious.

best pumpkin flavored thing i've ever put in my mouth! just made these. sampled one mini cupcake.... had to have 2 more immediately after. totally doesn't need frosting but i'll probably make some cream cheese frosting II just to dress them up. I omitted the candied ginger (though, if diced well - i can see how that would be amazing in these!) and my supermarket only had sugar free butterscotch (which didnt come in a 3.4 oz package) so I subbed seasonal "limited edition" pumpkin spice instant pudding. YUM! the batter def wasn't "pour"able but it was still pretty easy to handle. I got 24 mini cupcakes, 6 reg cupcakes and a small pan out of one recipe. also, batter doesn't rise THAT much - fill the tins 3/4 full. So excited to get back to eating these, and bringing them to work tmrw!

this wasn't bad. i downgraded the sugar to 1/4 cup.. i'd suggest not doing that. or if you do, add more butterscotch chips. i ended up making this in a mini muffin pan and then drizzling ghirardelli dark cocoa over them.

A-OK muffins. i was hoping the crumb topping would be more crumbly.. sort of like on coffee cakes. that it was not... but it was still good.

good, but not remarkable. i think i'm just not too big on the cool whip flavor. coworkers really liked it though, and it was way easier to make than some of the other coconut cake recipes ive seen.

amazing, followed the recipe exactly! use butter!

i made this into cupcakes. AMAZING! totally didnt need frosting/icing but I was bringing them to work on a summer day, ergo, a dusting of confectioner's sugar was NOT going to cut it. Instead, I dipped strawberries in dark chocolate and placed one on top of each cupcake. VERY well received.

i doubled my recipe bc i was making it for a bbq/party. too rich IMO, and not creamy enough. def needs to be served warm, otherwise just tastes like cold fat. it's good because it's carbs drenched in cheese but, ehh...

so i needed a recipe to bring to a BBQ, figured this would appeal to most. so i doubled the recipe... if you do that, make sure you have the equipment to deal with it. i didn't think 28oz of macaroni would require so much pot space. yeeesh. and then trying to mix the cheese and macaroni all together required my kitchenaid mixer metal bowl, and i mixed a smaller batch on the side. anyway, i omitted the eggs bc i dont really like eggs and they didnt seem necessary. i used extra cheddar instead of processed cheese food. and the cheeses i used were cheddar, muenster, monterey, and colby. I think next time i'll get the jalapeno monterey bc it could use the kick. i also suggest you throw in some paprika with the salt & pepper. I also added panko bread crumbs to the cheese that was sprinkled on top. and before i sprinkled i sliced two small tomatoes over the top... REALLY recc'd that last part!

so so good. it's 90 degrees here today and i would turn my oven on all over again for this recipe. i used store bought blueberries (pint box), and added a tspn of vanilla to the batter. didnt have too much trouble mixing it, or spreading it. I popped it in the oven before i started making the topping. for that, i used - 1/2 cup light brown sugar, 1/2 cup oats, 1/2 tspn cinnamon and 1/4 cup cold butter. this came out amazing. a scoop of vanilla ice cream would be a nice addition but def not necessary. i used a round 9 inch pan. and baked for an hour (i added the topping on about 15 mins into baking, so that baked for 45 mins).

i halved the recipe bc i knew that it wouldnt fit in a pre-baked, 9inch pie pan otherwise. (was slightly below the edge of the pan) also, who knew key limes were so hard to squeeze???? i couldn't believe how little juice i was getting. so even though this was one of the only times i've 'zested' i found that easier so i put a bit more zest after giving up on the juice. cheesecake came out delish! the zest provided pretty little specks, much better than adding green food coloring. i kept it in the oven turned off for 30 mins, then let it cool on the stove for an hour before popping it in the fridge overnight. my past keylime cheesecake experiences have been with easier versions containing sweetened condensed milk. the quality is the same but the other recipe is easier so may just stick with that instead.

i dont understand the rave reviews. i made the yellow cake "mix" from scratch... and followed the rest of the directions as written. (used 3.75 cups confectioner's sugar instead of 4... just because thats what 1 box equals) in any case, it was a pain to stir the base layer, and even worse to try and keep it down without it sticking to your hands. the top layer is way too eggy and there's not enough of it if its supposed to be like cheesecake. ugh, this was not what i was expecting at all and im far from pleasantly surprised. (35 mins at 350 seemed fine for mine tho - it looks the same as the 2 pics posted)