I really wanted to like this... it's super easy and based off ingredients I always have on hand, but it really lacked a depth of flavor that I was hoping for. Perhaps I'll try one more time, using dark chocolate and maybe a shot of liquor... but as written, I was disappointed.

Mmm....yum. mmm... very moist and flavorful. this recipe has more cocoa powder than other recipes I've recently tried and you can definitely taste it. Most other recipes also call for two entire bottles of red food coloring, but this one proves to be a good, vibrant red color without the extra coloring. Saves me $3/bottle - definite perk! Mmm... did I mention these cupcakes are devilishly moist and delicious?!

Nice recipe base - I made it my own based on what I had on hand... using halved grape tomatoes, orzo, scallions... adding some light sour cream and a bit of mayo in with the dressing...and dill, and garlic powder (good quality...makes all the difference). I also just stirred the bacon in. And I happened to have a little chicken left over from a rotisserie chicken, so I tossed that in. Like any pasta salad, flavors do come together a bit more over time... but it also soaks up the dressing. Since it ended up just being me and my BF eating it, I just left it as is. Flavors were great :) mmm...bacon!

Great recipe--super easy! I used this recipe to make rocky road cupcakes. I put three mini-marshmallows on the top of each cupcake...I thought they might bake in and disappear (like they do with Disappearing marshmallow brownies recipe on this site) but to my happy surprise, they showed through. I topped with chocolate buttercream and a mix of mini marshamallows, chopped pecans, and mini chocolate chips. They were SO cute and quite tasty! I think I ended up with about 30 cupcakes, filling them 3/4 full. **I added instand espresso instead of brewed coffee, since I had that on hand.

Followed recipe exactly as written and LOVED the subtle flavor of the toasted almonds in the crust... the filling is amazing...tart, creamy goodness. Heavenly!

3.5-stars, really. It wasn't BAD, by any means, I was just surprised that it lacked in flavor. I think it needed more of a kick maybe?? They were just boring...

I used this recipe as more of a guide, since I was trying to use up some things I had on hand without running to the store, that said...I still remained quite true to the recipe and yielded delicious results! I didn't have tomato juice or sauce... I simply substituted canned fire roasted tomatoes and loved the chunky tomatoes. I had to add a little extra water since I was losing some of the liquid from the juice and sauce, but it worked just fine! I loved the carrots and mushrooms. I was tempted to slice the mushrooms but really enjoyed their rustic, hearty texture when quartered. I found with my substitutions I needed more salt and pepper than I'd generally add, which says a lot about how much sodium is in canned juice and sauce! I used fresh herbs from my new Spring herb plants! And served over cheese tortellini. Great recipe or guide, however you choose to use it and make it your own!

A delicious indulgence! I am a pastry chef and decided to make (a version of) this for a weekly special - it's gone over VERY well! Here's what I did to modify it a bit: graham cracker crust and added approx 1/2 c chopped peanuts. I also used heavy cream, and left it unsweetened since I felt it seemed sweet enough. It ended up being perfect without the extra sugar--not overly sweet at all! I topped it with the chocolate topping but added some chopped Reese's PB cups to make it prettier. Lastly, I used most of the filling in one pie, because I wanted a decent mound of filling since it was a restaurant dessert... at home, I'd think this is plenty for the two pies. **Definitely one I'll keep around!

We have a winner. Although mine ended up being flat, they were still deliciously chocolatey and chewy... just they way I wanted them! Rather than using water, I used creme de menthe... yum! And to deviate even more from the recipe :) I used mint and chocolate chips in place of the semisweet and then just used a few chocolate chips on top...let them melt and swirled just like the recipe states. I wanted to review it still since I don't feel my modifications were off so much that they didnt warrant a review. I loved these and they are hit with my coworkers too!

This is excellent! I really like the combination of flavors. Such simple ingredients, easily prepared for a quick meal. I sauteed extra spinach to serve with it, since we had lots on hand and love it... I opted out of the flouring and didn't add all the butter... I'm sure it would've been even more rich and delicious had I prepared it that way, but it was still wonderful!

Well, I can't stop eating these. That's a sign of a delicious brownie... though they are my biggest weakness! Perfectly chewy, fudgy... and super quick to throw together. I used cocoa powder and butter in place of the unsweetened chocolate, so I mixed the cocoa powder with the flour and added the extra butter to the butter required for the recipe. Worked well. Only comment is to make sure to smooth out the top and make sure it's really even. Some brownie batters are more runny and sort of even themselves out... this one you could see my spatula marks after they were baked. Nothing some delicious ganache can't disguise! :)

I love this! I've had it before at summer BBQ's, but they never included the tortellini. I love what it adds to this dish! Looking forward to enjoying it as a light lunch tomorrow! --I happened to have some shaved fennel from pizza-making, and added it to this...nice addition :)

I made this in culinary school today (almost exact same as a Jaques Torres recipe) - since I had puff pastry I made from scratch, I needed to find a use for it! I used almond meal/flour, so I got to skip the food processing part. I also skipped the orange zest since it wasn't in the recipe I used. Otherwise, this was the same, so I thought I'd hop on allrecipes.com and review and post a photo! It's really a fun dessert that is delish - I served it with vanilla creme anglaise and a pear that I cooked down in a simple syrup. Sounds fancy but it's really quite simple. :)

LOVED it. It baked beautifully and I really enjoyed the light orange flavors... yum! Delicious and perfect with a vanilla buttercream.

Wonderful! We really enjoyed the flavors. I cooked the onions for a bit before I added the chicken, which I liked...more caramelized onions. I ended up using some leftover pasta sauce that we needed to use up, instead of the canned tomato. I don't feel like that drastically changed the recipe in a way that I would not be justified in reviewing the recipe... plus it's a nice tip for someone else who may be in the same position! Cooking for two can be annoying... lots of little leftovers of everything :)

Loved it! I subbed margarine for shortening, but only because I had that on hand from a vegan recipe I was making. I omitted the nuts so more people at work could enjoy, but I think they would've been yummy in here! Certainly nothing extra needed to top this off...except maybe a dab of butter :) It baked beautifully in about 55-60 minutes, for me. Lovely recipe!

"THe best fish taco i've ever had" says the boyfriend. It really was delicious. I was tempted to add more seasoning to the fish, but didn't (glad I didn't). Tempted to skip the sour cream sauce (really glad I didn't). If you taste it on it's own, the sauce may seem a little out of place... but it pairs so nicely with the salsa - I wouldn't skip it ever! And about the salsa, I added some red onion, mainly for color but also flavor. It was ok. I added some lime juice and salt and pepper...ba-bam! It was so good, I had to get rid of the spoon so I'd stop eating it before the fish was ready! Skipped the cilantro because BF doesn't like it, but I didn't miss it. I am looking forward to making them again!! This was a real winner!

Incredibly creamy, tart, and delicious! I cannot begin to tell you the look on people's faces when they enjoy this dessert - I used it as a dessert special in the restaurant where I work, and it's been going over amazingly well. People rave! I use a tad more cream to make it a little lighter. And the only comment I'd make is to chop up the zest if you end up with longer strings...it's unappealing otherwise. I also should say I stuck with graham cracker crumbs, since some people have an aversion to gingersnaps (I personally love them and think they'd go perfectly with this recipe!) I tell people it's like if key lime pie and cheesecake had a baby...that's this dessert. Amazing!

Oh, how I wish I had a photo of this! I made it twice: once to test the recipe, a second time to use it as a dessert special for St Patricks Day. The first time: I subbed real whipped cream for cool whip, used more cookies for the base, added creme de menthe to the cream cheese layer. Second time: again, subbed real whipped cream and made a chocolate mousse instead of the pudding, added mint extract to the cream cheese layer and tinted it green. It went over really well at the restaurant! Disguised as a rather modest dessert, this really hit a home run with everyone!

These certainly TASTED delicious!! However, getting the twists to actually stay twisted was more challenging than it ought to be... I wonder if this had something to do with me using thick-cut bacon? Either way, it was fun. We ended up using them for two things at a bacon-themed dinner party: stir-sticks for a bacon cocktail, and as a creative element for our dessert shooters (maple-bacon-chocolate mousse). So fun!