Used fresh cranberries, 1/2 cup unsalted butter, 2 tsp. vanilla, and 1 tsp. orange extract. I made half the batch with just the white chocolate chunks and the other half adding 1/2 cup bittersweet chocolate chunks. Everyone who tasted them loved the ones with the dark chocolate in them the best. Not very sweet...like a healthy bowl of oatmeal made into a cookie. Would have no qualms eating these for breakfast. Will use dried cranberries next time and instead of the orange, I'll use cinnamon and instead of white chocolate, I'll use the dark chocolate again.

Easy and Delicious. I LOVED this dish, and will definitely make this over and over again! Very flavorful! I did marinate the salmon in the mustard/honey/butter sauce for about 11/2 hrs. before I added the topping. I removed the skin and brushed the sauce onto the underside of the fish as well. I used panko bread crumbs along with the pecans and parsley. Otherwise, I followed the recipe and it turned out wonderful. One of the best recipes I've found on here.

Made this for visiting guests. Just prepped it the morning of and let it sit 1 hour before putting in the oven and came out great. Not too sweet...tripled the pecans because I love them, and it was perfect. Gone in minutes with people going in for seconds and thirds

Didn't melt the butter, used the butter pats on top like suggested by others but still had dry spots where the cake mix didn't get wet. May try again and will mix the melted butter with the cake mix. It was OK for me but hubby LOVED it.

I made these and was disappointed. I was expecting a lot more from these as I'd watched the video and was excited to try them because of the interesting ingredients. I think the chocolate was too bitter...maybe semi sweet chocolate chips would have been a better choice. I am not a sweet lover so I though this would have a deep dark chocolate flavor and instead they were a bit bitter....might try again. Did enjoy finding currants and do prefer those over raisins for baking. I give these recipe 3 stars for the adventurous ingredients.

I would give this recipe 10 stars if I could. I have made beef tenderloin only twice: Once for just my husband and once again for his birthday dinner because he requested it. EVERY woman at the table requested...no....demanded the recipe. When I told them what it was, they were blown away! These are woman who can cook! They couldn't believe the simplicity. I have a probe built into my oven so it comes out perfectly medium rare every time and so moist and tender it melts in your mouth!! The easiest recipe ever. Do use unsalted butter and low sodium soy sauce. GLORIOUS

Good side dish...Super easy to make

My family went crazy for this! I made them for my husbands birthday and within days he was begging for me to make it again. I made it again with some tweaks and added semisweet chocolate chips to the peanut butter/graham cracker base and used white chocolate with 3 tbs. peanut butter for top. Both my husband and step daughter were disappointed and wanted the "original" The next week I made it again...just like exactly like the recipe with no modifications and they went crazy again. Even this weekend I pulled a few leftover pieces out of the freezer and my sleep over Thanksgiving guests went crazy again! Everyone thinks they taste like Reese's cups. I think they are OK...but everyone else goes nuts for these.

Very Good! I used 1 cup coffee and think that next time I would only use a rounded tsp. of espresso powder instead. It had a bit too much coffee flavor (almost a mocha taste). Loved the cinnamon and will keep that in. Good for a family dessert, picnic or casual party

Very nice presentation and really good too. Many compliments when I served these at my recent dinner party. A very simple but good recipe. I did lightly pre-steam the fresh green beans and applewood bacon. Will make again!

Delicious! My guests raved about these eggs. They do have a funny color but just sprinkling the top with sweet paprika fixed that. Only thing is my husband thought it had a bit too much onion, although I didn't. I only wish I had crumbled the bacon into smaller pieces (used fresh smoked bacon). I will make these again but will mince my bacon more and put in just a bit less onion for Hubby

I made this cake exactly as stated except I didn't have white vinegar so I used champagne vinegar and the whole thing just fell apart! Even though I made it with top notch chocolate it tasted like mud! It was my first big baking disaster since I made it on Thanksgiving morning to celebrate my nephews birthday and for the second dessert!! What a mess. The next day I used a Williams Sonoma devils food cake recipe with chocolate frosting from their site and redeemed myself. Better late than never!! I cannot imagine that the vinegar was the culprit...but I'll never know because I won't try the recipe again. Just be warned: Don't substitute any other vinegar for the white vinegar if you make this cake!

I didn't read far enough in the reviews to incorporate all the changes. I did add 30oz Libby pumpkin puree, 3 eggs instead 4. Added 1 tsp. pumpkin pie spice to the cake. For icing: 8 oz cream cheese and doubled everything else. I should have halved the baking soda and powder and put a lot more spices in! The bars were very moist with a great texture but BLAND...no flavor except the icing, I couldn't really even taste the pumpkin although they were a bit better the next day after chilling in the refrigerator over night. As far as icing: I think doubling the butter was too much. IF I bake again I'll do the 8oz cream cheese but 1 stick of butter and 3 cups confectioners sugar.

I posted this to my menu and didn't realize it would upload to the site. I got this from Williams Sonoma website and uploaded it exactly how they recommend but I change it a bit to suit our needs: Yukon Gold potatoes are important...and instead of mashing with a potato masher, I use my ricer because I like smooth fluffy potatoes. I add the butter to the potatoes but don't add the extra 6 tbs. to the dish (too much fat and not necessary) Otherwise, I don't change this recipe at all except if it isn't served right away it tends to thicken, but adding a bit of warm milk and mixing it in creates the exact consistency you prefer. I've never been a big mashed potato fan (unless smothered in gravy) but I absolutely love this recipe and enjoy eating them alone! Enjoy