Got no peaks over here. Tastes like powdered sugar even w/ flavoring--is it me? Still hardens though.

I had to improvise w/ what I had on hand--namely, fresh cranberries. Big mistake. I assumed the problem is that you need sweetened cranberries--but that makes the whole dish too sweet, since you use brown sugar w/ the onion as well as orange juice. So *definitely* don't use sweetened dried cranberries or fresh cranberries. Try to find unsweetened dried cranberries for the best balance.

Maybe the trick to making it green is to use smaller zucchinis, thereby using more green skin.

Attractive, tasty, and chewy. I created a well in the dry ingredients in which to add the wet ingredients, and I folded it all together with a silicone scraper. Instead of hand-rolling, I used a Pampered Chef medium size scoop.

I recommend not adding the fresh basil till the end. 3 hours in sauce will just kill the whole point of adding fresh herbs.

Very, very light, not to mention easy. It would actually make a fun breakfast. I'd add more ginger b/c I couldn't taste it in my souffle.

I bet fresh chopped cilantro would put it over the top.

Delicious and moist. I also split the sugar into brown and white, added chopped pecans, and sprinkled sugar on top before baking.

I can't stay away from this recipe. I've only made it with beans once.

I accidentally used Worcestershire Sauce instead of soy sauce, but I used soba noodles, doubled the veges, and halved the noodles. I'm sure the soy sauce would have saved it. Don't try it with the Worcestershire sauce!

Very tasty. I had spinach so substituted one large bunch of spinach for the kale. I only used 2 of the 3 potatoes. You don't have to be precise about the spices.

Super rich. I only had half a bottle of marshmallow creme, but for future I'd make sure the PB/chocolate mix was proportionate to the marshmallow creme. Less might be more. Instead of Rice Krispies, I used the granola cereal I had on hand, which has candied ginger in it. That added a nice depth of flavor to the brownies. (I didn't use 3 c. though; just a half cup or so. A full cup would prob. have been fine.) I used the tip of another reviewer to sprinkle on marshmallow layer instead of stirring into chocolate mixture. Better to do right after spreading the marshmallow mixture, while it's more sticky from being warm. I also used semisweet chocolate.

This is delicious. I added corn for texture since I didn't have celery, but the corn is a little sweet in my opinion. I also didn't have any half and half or evaporated milk, so I used plain soy milk, which I did have. Didn't affect the quality or flavor at all.

I dislike avocados so was thrilled you can't taste it in this. It tastes just like chocolate banana pudding. I wonder what kind of flavorings could enhance it (rum? vanilla?). (Note: I didn't add coconut.)