So after reading a bunch of the reviews for this recipe, I was thoroughly confused as to which directions I should follow. To double the recipe for filling…or not? To whip the egg whites into stiff peaks…or just whip the entire egg in as is? After much consideration, the only changes I made were to the serving size (I changed it to 12, b/c I used a 9 in pan), the crust (I used an oreo cookie crust), and the method of preparation (I used a whisk attachment for the eggs and a paddle attachment for the other ingredients). I whipped each egg for 5 minutes before adding the next one. I ended up with a BEAUTIFUL, silky, heavenly French silk pie! I will DEFINITELY be making this in the future.

this is honestly my to-go dessert recipe. i would say that i've made it about 5 times now, and each time has been INCREDIBLE. So simple and so delicious. definitely not for any of you skinny gals watching your carbs and whatnot. this thing is LOADED with filthy, calorie-laden gorgeousness. but that's the price of heaven!

these were terrific. i cut the recipe in half because i was only feeding four people and i filled the crepes with fresh strawberries and bananas. they were a hit. and the vanilla flavor was absolutely decadent. I highly recommend this recipe!

I ran out of pancake syrup yesterday and didn't have time to go to the store, so I reluctantly looked up a recipe for one, thinking that there was no way you could actually make yummy homemade syrup. Boy, was I wrong. This stuff is HEAVENLY. I made a few changes though. I halved the recipe, used half brown sugar and half white sugar, and substituted honey for corn syrup, because I didn't have any on hand. I accidentely ended up adding too much cinnamon, but when I tasted it, it was PERFECT. I also made it the night before and stored it in an airtight container, and heated it up the morning after. Very rich, and very delicious. Perfect for those special breakfast occasions. But you should definitely limit yourself, because this stuff is a heart attack waiting to happen. (Not that that's a bad thing).

Yummmm! This fudge was sooo delicious and tasted just like Christmas! I was a little apprehensive at first, after reading all the reviews (and this was my first time making fudge!) , so I did end up making some alterations to the recipe. First, I used a teaspoon of pumpkin pie spice instead of just cinnamon, and instead of cooking the fudge for 18 minutes, I cooked it for 25 minutes instead because I was worried that it would turn out like, as the other reviewers have said, "caramel". Luckily, the texture was almost perfect after I let it cool for a while, albeit just a little dry (my fault. next time i'll cook it for 20 min instead), but otherwise, smooth and creamy. I also used an entire bag of white chocolate chips. Oh and MAKE SURE TO GREASE THE FOILED PAN. I did, and the fudge didn't stick to the foil at all. Overall, it was a GREAT recipe, and I can't wait to make it again.

So I know that many will be outraged to read that I did indeed make these with imitation crab. But the resulting product was super tasty. I took about a pound of the fake stuff and chopped it until it was fine, then followed the recipe accordingly. If anyone else is planning to use imitation, just remember that the cook time will be much less. About 15 min for the whole thing is what you need, and there's no need to flip the cakes half way.

Good concept, but the sauce was bland for my taste. I ended up adding about a tablespoon more peanut butter and some vinegar and oyster sauce. After the additions, the noodles were wonderful! I loved the combination of the ginger and garlic together. This recipe reminded me of the dan dan noodles I ate in Beijing several years ago.

Mmm Mmm Tasty! I decided to make a Healthy Alternative to this recipe since my family members are health nuts. Here are my changes: Substituted Whole Wheat Flour for AP Flour. Subbed unsweetened Apple Sauce for butter Subbed honey for brown sugar Added almonds for an extra crunch DELISH!

Mmm Mmm Mmm! I've finally been able to make these perfect with the right adjustments. Here they are, for future convenience to anyone else wanting to make these cookies just right: 1. Cut down the sugar to about 1/2 cup brown sugar. But kept the same amount of white sugar. 2. Omitted 1/2 cup flour and replaced it with 1/2 cup oatmeal that I ground into a floury consistency in my blender. Then, sifted with the rest of the dry ingredients. 3. Baked at 300 degrees for 20 min for a tastier cookie in general. It may seem like the cookies will be too crispy and crunchy after cooling, but they keep the same texture/consistency the next day. 4. Oh, and of course I threw in many more chocolate chips than required! Hope this review helped! =)

YUM! I cut the recipe in half, since I was only making them for myself, and got 4 delicious, buttery light and fluffy pancakes! They were a tad salty, most probably from the baking powder,and had a slightly overpowering butter flavor, so next time, I'll substitute oil in place of butter. I also added a teaspoon of vanilla for a little kick. I definitely reccommed this recipe though! no more box mixes for me!

This was absolutely fantastic! As suggested by previous reviewers, I added an extra teaspoon of vanilla, an extra teaspoon of cinnamon and a 1/4 teaspoon of nutmeg for additional flavor. I also subsituted walnuts for pecans and added an 8 oz. can of drained crushed pineapple. I don't have a grater or a food processor so I chopped up several carrots and used the "Grind" option on my blender. I made two round cakes with it, but take heed to the fact that if you're using round cake pans, 35 minutes in the oven should be enough. I baked mine for 45 min and the tops came out slightly burned. Despite that, the cake was still moist and delicious. Another problem I had was with the frosting. It was way too sweet, so I would suggest cutting the confectioner's sugar down to three cups. Otherwise, I would definitely reccommend this to everyone!

Delicious! Super moist, just like pumpkin spice cake, in bread form! I was able to make one big loaf of bread and 10 muffins. This recipe does yield alot, so be wary; however, I doubt it'll be a problem since it's so darn yummy. The only alteration I made, as suggested by previous reviewers was the amount of spices. I used 1 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. pumpkin pie spice, and .25 tsp. cloves, which gave it a warm spicy flavor, perfect for the holidays. It would be fabulous with cream cheese frosting!

A great recipe that yields a big pan of delicious cornbread! I did end up making a few modifications though. I soaked the cornmeal in only 2 cups of milk for 10 minutes.In addition, since I like my cornbread chunky, I added a whole can of drained whole kernal corn to the batter. However, I reserved half a cup of the corn "juice" from the can and added it to the batter, rather then the additional half a cup of milk, giving it an even richer corn flavor. Overall, the cornbread was very moist, dense,not too sweet, and had a great flavor.

oh geez these things will be the death of me! i can't stop eating them. I followed the recipe exactly and the since I had so much left over halloween candy, I sprinkled some m&ms, chopped up kitkats and snicker bars at the top along with the chocolate chips. Oh, and I also used cashews instead of walnuts. The only change i will make next time is that I'll mix in chocolate chips into the dough before baking for an even chocolatier experience. DELISH!

I was so interested by the description of this recipe that I had to experiment! With the edamame filling, I added minced fresh ginger along with the green onion. Since I didn't have hoisin sauce on hand, I used oyster sauce instead. I blended about half the beans, and later combined the blended beans with the whole beans. Overall, it yielded a delicious result! Thanks for the recipe

A personal favorite of mine! I've used this recipe twice, and both times have turned out wonderfully. The first time, i followed the recipe to a T and it got rave reviews. The 2nd time, I decided to take a vegetarian spin on it by substituting portabello mushrooms for ground beef. I cooked it just as the beef should have been cooked, with the same seasonings. it was absolutely fabulous! The sour cream really makes it.

Yummy! I halfed the recipe and added more peanut butter then called for. It's a bit dry, but the flavor is great. I couldn't stop eating it!

Wonderful, not to mention cute, recipe! I've made it twice now. The first time, I made it with spray on oil instead of butter, and sprinkled on a little salt and pepper, and was just slightly bland. The second time, I buttered the bread, as the recipe called for, and sprinkled some monterey jack cheese on top, which made it absolutely delicious and flavorful. I also buttered out the circular cut-out of the bread and fried it up. Overall, I recommend preparing it with BUTTER. It really does the trick and makes the bread just perfectly toasted.

Delish! I didn't have sake or seasoned vinegar on hand, so I subsituted Chinese rice cooking wine and a dark vinegar. My family loved it, but it was a tad dry for my taste. Next time, I'll probably put it straight into the oven, rather than poaching it. Thanks for the great recipe!

Mmmm... definitely a keeper. I have a huge sweet tooth, unlike my parents. So I decided that I would do them a favor and make them something a little healthier. When I saw this recipe and read the reviews, I knew it was going to be a winner. I made a few modifications, though. First of all, I used Splenda to substitute the sugar. And due to my lack of shortening, I just used real butter. I also lemon juice to the blueberry mix, which gave the bars a wonderful tangy-ness and complimented the blueberries perfectly. I LOVE cinnamon, so i added much more than called for to the crumb topping, and proceeded to sprinkle it liberally over the blueberry topping before sprinkling the crumb topping over it. Overall, I can say this recipe was perfect for my parents. My mom adored it, because it wasn't too sweet. But for you sweet tooths out there, I suggest adding more sugar.