I recently used this recipe to make peanut butter cup cupcakes, as I have found that my former recipe produces cupcakes that are quite dry. Even though I had not made peanut butter cup cupcakes for several months, my family instantly noticed a positive difference in these cupcakes. They were praised for being extra-moist and having good peanut butter flavor.

Reviewed On: Sep. 21, 2011

This ice cream is unbelieveably good. I recently cut Splenda (and therefore store-bought ice cream)out of my diet. I made this using 1\3 cup plus 1 and 1\2 tablespoons Truvia instead of the sugar. This is much better than the sugar-free ice creams from the store, and I highly recommend using Truvia in this recipe if you are looking for a healthy dessert.

Reviewed On: Sep. 18, 2011

Since we recently discovered we love chipotle, I've been making recipes that include it. This dish did deliver great chipotle flavor, but it had a few flaws. The biggest problem was that the shrimp mixture got very juicy. The juices were the most flavorful part of the dish, but if you put them on the taco they would make the tortilla mushy. So we kind of ended up eating it as a soup instead. A more minor problem, related to the first, was that the bacon was soggy. I'll keep this recipe in mind the next time I want a flavorful soup. I will add some vegetables and sprinkle bacon on top instead of stirring it in.

Reviewed On: Sep. 9, 2011