I did as others suggested and doubled the spices and added 1/2 cup of applesauce. I should have done as one reviewer suggested and not used blackstrap molasses. It was all I had, and I hoped it wouldn't make a difference...but it did. It made the cake very bitter, and I would not use that form of molasses in the future. My husband thinks the cake is fine, and I made it for him, so it's all good.

I made these for my husband, and he says they were great. They hadn't cooled down yet, so I can't say how soft they are when they're cool, but so far they've been a big hit. I made them pretty large and got 30 cookies out of the batch. Thanks!

Having never had gnocchi before, I guess I can't really compare this to the "real" thing. But I think it turned out really well, although a little soft for use in the chicken and gnocchi soup recipe on this site. Maybe there was just too much chicken and other vegetables, but the gnocchis got a bit mushed. Or maybe I didn't add enough flour to the mix, so they were too "mashed potatoey" to hold up. Next time, I'll add more flour. The flavor was great, maybe because I used a package of the garlic and cheddar instant potatoes. I think I'll try the herbed version next time.

Excellent recipe! I actually cooked this in my new electric pressure cooker, and it literally took 6 minutes. I cooked it in about a cup of chicken broth, and it was quite delicious.

What can I say? It doesn't get any easier or better than this. Instead of meatballs, this is now going to be my standard appetizer for social gatherings. My husband loved them!

I pretty well followed the recipe, except for adding a couple of diced kohlrabi that we had on hand and wanted to try out. We loved it...even my 10-month-old daughter gobbled it up! We add the bacon as a garnish after we ladle it up, because we don't like it soggy. Also, I smushed some of the mixture up with a masher so that the soup thickened without having to add all the cream. Perfect for winter in Ohio!

I took the advice of others and poured some of the glaze in the bottom of the bundt pan after I had flipped the cake out (made sure to let it cool first, or it would have fallen apart in the handling), then flipped the cake back into the pan to soak up the glaze. I also poked holes in the bottom with a wooden skewer while the cake was upside down, and poured glaze from the bottom up. Took this to my office today, and they raved about it. I was afraid that it might turn into a flambe when we lit the birthday candles, as it smelled pretty "intoxicating"...but all was well. Great recipe, thanks!

My pug, who is pretty picky about his treats, really loves these. I, too, increased the pb and pumpkin, and I cooked them fewer minutes to make them softer. I also brushed on melted bacon grease a few minutes before they were done.

This was a great recipe. We made it just as the recipe stated, except we used lemon extract instead of vanilla. It was extremely moist and we used it cubed in a wonderful strawberry, blueberry, and raspberry trifle for the 4th of July.

Followed the recipe, except I replaced one cup of the white sugar with 1/2 cup of brown sugar. I also coated the pans with cinnamon sugar, which got raves for the crunchy crust. It was SO easy and fast to make (and fast to disappear!), and now everyone wants the recipe.

I just won a chili cookoff with this recipe, out of 12 entries! I was a little short on time, so I did end up using a store-bought garlic and herb rotisserie chicken, which I shredded. I also doubled the amount of green chiles, left out the jalapenos, added a small jar of salsa verde, and doubled the cumin so that it tasted more like chili than chicken soup. I took someone else's advice and pureed one can of the beans for a thicker texture, swirled sour cream on top, and sprinkled chopped cilantro on top for a prettier presentation. People were clamoring for the recipe, and I'm making another batch this week for the folks who weren't able to taste it before it was all eaten up. My first chili cook-off win ever!

I recently made this soup, and my husband and I loved it! I did make a few changes. I used browned bulk sweet Italian sausage (couldn't find spicy, but I just added some red pepper flakes) and sauted the onion in the bacon grease. I used chicken broth, and cooked all of it except the bacon and cream for about 6 hours on low in the slow cooker. The kale held up really well even after hours of cooking, and it all cooked down a bit. Then, right before serving, I added a little 2% milk and some crumbled bacon to each bowl. It was still creamy enough (and healthier), and the bacon was still crispy. Awesome recipe!

I made this for Easter dinner, using little silicone bundt molds for individual servings. It came out very pretty and got great reviews for taste. I didn't use the cream cheese topping, just swirled Reddi-Whip in the center of the molds, which everyone thought was fine.

These were incredible and SO easy! I also put in the entire box of pudding and doubled the butter I spread on the dough. I made two different batches, one cooking for 20 minutes and one for 15 minutes--I definitely liked the softer texture from only 15 minutes. I'm making them again tonight for my husband's office, after rave reviews!

Couldn't be simpler! I made it for my father-in-law's birthday last night, and it received rave reviews. I followed the recipe exactly, then frosted it with cream cheese frosting. The batter is extremely runny after you add the cup of boiling water, but don't let that concern you. It is a fantastic cake, and I doubt I will even make a chocolate cake from a box again.

I don't usually leave reviews, but this bread deserves five stars and more. I've made this numerous times and always am asked for the recipe. My mother-in-law has always been known for her banana bread, but last week she declared me the "Queen of Banana Bread". I especially like to make the little loaves and give them to family and co-workers--they rave!!