I live in New Zealand where they don't have graham crackers, so I substituted whole wheat digestive biscuits. It turned out better than any store-bought crust I've ever had!
I made these when it was my turn to bring snacks for class, and they were a huge hit. I made a few modifications based on what ingredients I had and previous comments: 3/4 cup butter, an extra 1/2 tsp vanilla instead of almond extract, whole wheat flour instead of white, and brown sugar instead of white. I also added a whole bag of chocolate chips. They didn't hold together too well right out of the oven, but once they cooled on the cookie tray they were fine. Thanks for the great recipe!
I made this with Splenda and light mayo, and served it with a really simple salad: baby spinach, strawberries, oranges, and sunflower seeds. It was a HUGE hit at the potluck I took it to. As one person said, "This is the first time I've actually wanted more salad."
Maybe this is just personal taste, but I like cookies that are soft and sweet. These turned out really crumbly and not as sweet as I would have liked. I did use whole wheat flour instead of white, so that might have had something to do with it. Also, my first tray did not spread very well, so I flattened the rest a little with a fork before baking them, which produced a nicer shape and helped them cook through more evenly.
Extremely simple and flexible. I've made this a number of times with whatever veggies I have on hand. The last time I made it was the first time I actually had fresh basil on hand (I'd been using dried before)--it made a huge difference and I don't think I'll be going back to dried.
The chicken turned out somewhat dry, but I think I should've added more wine (I was making six servings and used 1.5 cups). I followed the advice of the other reviews and used a sweeter savignon blanc, which worked well. With the brie, I wish I had cut thinner slices and removed the rind so it would melt better and look more like sauce than melted slices of cheese. This is strictly for presentation sake; it did not affect the taste.
I found these cookies to be fairly bland and too cake-like for my taste. However, I did make a number of changes based on other reviews: I added an extra 1/2 cup of oats and 1/2 cup of flour, applesauce instead of butter, chocolate chips instead of raisins, and 1/3 tsp each of cinnamon, allspice, nutmeg, and ground cloves. The spices added a nice flavor, but I still found them too bland. Maybe I should have stuck to the recipe better.
This was very good, but it didn't blow my mind. I felt it needed a little something extra, so I think that next time I will add nuts or chocolate chips or serve it with some sort of spread. As for substitutions, I used all applesauce instead of oil, 2 1/4 cups whole wheat flour and 1 1/4 white, and 1 cup brown sugar and 2 cups splenda. It was very moist and delicious, especially the second day.
These were snatched up so quickly that when I didn't have the leftovers I thought I'd be able to take to a friend--my roommates had eaten my last *10* overnight! Deliciously chewey! A few changes/hints based on other reviews: -A total of 3/4 tsp baking soda to give them more shape -2 whole eggs instead of egg whites (also for shape) -Splenda instead of white sugar (nobody knew) -I chilled the dough overnight -Make sure the Butterfinger bits are wrapped up and covered in the dough before you bake--otherwise the sugar melts and burns and creates a small mess.
Extremely easy and delicious. I made it without the cheese (none in the house), but I think that the cheese would make it even better. I think next time I might try with a little less pepper, but I definitely liked it a lot.
I was not impressed by these. The batter was very dry, but I was not concerned due to the other reviews. However, the muffins themselves turned out dry as well. I also found them too sweet, which was surprising because the struesel topping didn't melt well. The only change I made was substituting whole wheat for white flour.
These were a little too cake-like for me (I prefer fudgier brownies), and even after leaving them for a day, they weren't as moist as I'd hoped for. One adjustment I made that I'm happy with is that I used caramel frosting (homemade) instead of the chocolate frosting in the recipe.
