I love this recipe. I've made it several times and the reslults are always great. sometimes i use betty crocker rainbow chip cake mix and mini m&ms just to make the cookies ultra coolorful.
The dough was easy to work with but the cookies were bland and tasteless. They needed sugar or something. 1st suggestion, don't use this recipe. 2nd suggestion, if you do, then roll them thin and use lots of icing.
I made these last night for my family christmas party and they tasted heavenly. They have the best flavor and just melt in your mouth. I love how this calls for powdered sugar and no granulated. It seriously gives this the best texture. I refrigerated the dough for 2 hours before rolling and cutting and had no trouble at all. they turned out beautiful!
I think the recipes that don't call for bisquick might be even better (just because I prefer everything from scratch), but these are definitaly good and very easy. Instead of doing the traditional crisscross peanut butter cookies, I made the dough into peanut butter cup cookies. They all got eaten and everyone complimented. My brother loved them most.
I definitely liked this pie, wouldnt say I loved it. I loved the texture but I feel like it wasnt very sweet compared to most other pumkin pies I have tasted. So if you'd like it more sweet, use slightly less pumpkin and make sure you scrape out absolutely all the condensed milk from the can.
Loved these cookies. They were awesome. My dad has a wheat allergy so i make them mostly for him, but everyone else eats them too. My advice would be to undercook them just slightly. Also, These freeze well.
So good. They were fluffy and chewy, just how I love them. I did 1/2 c butter flavored shortening and 1/2 c butter just for fun. I am sure they would have been fabulous even w/ just butter, as in the original recipe.
Best Peanut Butter cup Cookie recipe ever, except 1/2 teaspoon salt made mine too salty. 1/4 teaspoon tasted much better. I baked them for exactly 8 minutes which was perfect. I made a bunch of these and froze them to keep them fresh. And actually, I like them best right out of the frezzer.
I used every bit of shannons advice and made all the ajustments she did. turned out amazingly perfect. my dad absolutely loved it
Tastes like potatoes served at a gourmet restaurant.
OK so this is the 2nd time ive made this. 1st time it was kind of yucky so i made improvisations. i replaced 1/4 cup of the brown sugar w/ 1/4 cup white sugar. Then I added 2 teaspoons of vanilla and used 2 cups banana instead of 2 1/3. Finally, it really only needs to bake 50 minutes. 2nd time it was amazing!
I make pancakes almost every morning and had buttermilk on hand, so i decided to try this homemade syrup (instead of the usuall store-bought kind). This syrup is heavenly. It's so much better than store-bought syrup and it's easy to make. I always save leftovers in the fridge and heat it up when i want to use it again. FYI: Lately Ive brought the sugar down to just 1 cup instead of 1 1/2 cups and it still tastes very sweet