This cake is simple. Cream your sugar and butter well; if you're not sure whether or not it is well-combined, cream your mixture about two minutes more. I made this a cookies and cream cake because there are moments in life when a bag of Oreos is needed. Actually, it was because I forgot to buy a major ingredient for the cake that I originally planned to bake. )-: Because I didn't want the aroma of Oreos conflicting with that of the vanilla extract, I decreased the vanilla extract to 1 tsp. I crushed 18 Oreo cookies into small pieces, added it to my batter, and filled my 9-in. round cake pan. It took 40 minutes for batter to turn into a wonderful cake that my younger brother ate huge slices of. It was not exactly flavorful but had more of that subtle, oh-yeah-that's-good taste. I was worried about this recipe at first, but the texture was not similar to cornbread (thank gosh). The cake presentation was lacking because I didn't add frosting which was a VERY smart idea. A whole cup of sugar was enough to make the cake sweet but not like sickening sweet. Next time, I'll bake it in a bundt pan and sift powdered sugar over. (-: If you do so, watch the timer because the cake will bake faster.

The first thing I did was reduce the sugars to 2/3 c. each. And the cookies turned out... yuuuuum. I loved the first crunch I felt when I bit into it, and my house was enveloped in such a beautiful aroma when the ten minutes (actually, it was more than that because I had to let the cookies cool) were up. The cookies were still a bit too sweet for me, but that's only because my tolerance for sugar isn't as high as others. In the end, I was very happy to have tried this recipe. It's a keeper. :)

The only thing I knew about scones was that it was a sort of dessert shaped like a pizza slice. Because of this recipe and its many positive reviews, I studied my scones before trying out this recipe for myself. (-: Turns out that scones are a type of BREAD that can be in various shapes: round, like a biscuit, square, or a triangle and either lightly sweetened as a dessert or savory. After studying the facts, I pulled out my ingredients and worked through this recipe without any changes except for two things: I switched currants for some frozen strawberries and blueberries, and I froze my flour mixture for up to five minutes after rubbing in the butter. Since this was my first time making scones, I worried that I'd overmix the dough. So I purposely left large clumps of dough only slightly moistened. Unexpectedly, the scones turned out fluffy! After having my first bite, I was smiling. This, my friend, was delicious. I doubt I'll be able to find a recipe as easy and good as this one, right here.

These cookies (brownie?) are too good to be true! My brother had a sudden craving for something sweet, and it was like I had a lightbulb over my head: why, Kan, this is a good time to make that one recipe you found on allrecipes.com, you know, it said. Anyhow, I'm extremely pleased by the results. I baked for exactly seven minutes and cooled for four minutes before my appetite couldn't resist any longer. The insides really were gooey and chewy. I omitted the chocolate chips because I was low on ingredients, but I have no regrets (maybe next time I'll try it though, just for comparison).

I was looking around allrecipes.com when I saw this recipe. I had over-ripe bananas waiting to be mashed for this. I'm an inexperienced cook, but this was easy and an enjoyment to make. The results? The muffins came out soft on the inside, making the first (and second.. and third.. and forth..) bite feel like you're biting into a banana-flavored cloud. The crumbs on top add a very slight crunch, and after I tried the first muffin I was satisfied. This was amazing. I will do it again!