This recipe tasted good but the consistency was off for me...it tasted grainy (like powdered sugar). I beat it for long enough, and even tried putting the mixing bowl in a pot of warm water and then letting it re-solidify to room temperature. It might be something with the powdered sugar here being weird, though. And, this icing was SUPER easy, if not as tasty and smooth as some other butter cream icings. It would probably be great on cookies, where the texture wouldn't be as obvious.
These are...interesting. I have to be honest, the recipe and reviews scared me a little so I made some major modifications. Probably enough that I could post it as a separate recipe and shouldn't even be rating this one. I halved the recipe (since it was a "trial run") and added 1/2 tsp of baking powder and 1/4 cup of milk, oh and a 1/2 teaspoon of cocoa powder. I also split the sugar 1/2 white, 1/2 brown because Japanese people don't like things nearly as sweet as Americans do. I used 60% chocolate squares, and not so many nuts. They came out pretty good. Not very chocolately; next time I might try 72% chocolate or a little more cocoa powder. They are sweet, though, and I like the consistency a lot. They have a flakey crispy top and they're gooey in the middle (as advertised!). The only thing is, they have bubbles in them! I'm just going with it; I'll call them Crater Cupcakes and tell everyone they're supposed to be that way, or just frost them. So yummy, though.
Carrot cake is my favorite, favorite cake ever and this recipe is awesome. I've never made one before (somehow) and was a little worried, but this was so easy...it's hard to make this one go wrong. I did cut the oil half and half with water (applesauce isn't something I can find here, unfortunately, but water worked just as well) and made the frosting with 1/2 powdered sugar, 1/2 splenda-like stuff. It came out amazing. Soft, moist, not too sweet. It was a definite crowd-pleaser...I took it to some friends' house for dinner and they asked to keep the leftovers and are seriously considering buying an oven just so I can teach them how to make it.
They didn't rise at all and were very chewy. I really want this recipe to work, but somehow it just didn't. I might try again just because I'm stubborn.
I'd never eaten peanut butter muffins before, but these came out delicious! I made them exactly according to the recipe, except I put a brown sugar mixture on top before baking instead of the melted butter and cinnamon because that seemed like too much trouble. They came out really delicious, and just the right texture. Will definitely make again, whenever I have extra peanut butter!
Ok, so my muffins look nothing like the picture, but wow are they delicious! I did substitute oil for the butter as suggested by other users and they came out moist and pretty much amazing. So far, this is my favorite recipe on this site and I will definitely use it often!
These came out well. I have a hard time rating cookies, because here we only have convection ovens (ie, overgrown toasters) so I always have to modify the recipe a little or risk getting "sheet of cookie" instead of cookies. I chill the dough before cooking to help the cookies keep their shape. That's all I did to this recipe. As a result, the cookies stayed together pretty well...I'd be happier if they spread a little more, but I suspect that's more my complications and less the recipe. They taste great!
So, I had the same problem some other bakers had; my muffins didn't get big and bakery-looking, they flattened out and collapsed in the middle, and the edges got crispy before the centers were done (although the batter looked nice and thick!). I followed the recipe exactly, but I just realized this is my first time baking at any sort of altitude (we're in Jozi, at about 5,700 feet). I like the taste of the muffins, so I will look up some altitude adjustments and try again with just sugar crystals instead of the buttery topping. Bummer.
This is a really good recipe for easy summer party fare. I made it to go alongside barbecue and everyone loved it. Several people asked for the recipe.
I've made this recipe twice and it's been awesome both times. I won't use another recipe, because it's worth the time investment for this one. I did give the recipe to a friend, though, and for some reason her cake fell in the middle (a lot - like a volcano). She was going to throw it away, but I like making the best of things so we put rare cheese cake in the middle and ate it like that! It was definitely NOT healthy but oh was it delicious...haha :)
I like the taste of these cookies. They aren't traditional-tasting, but I think they are better-suited for kids and those of us who might not be in love with gingerbread. I can't give this recipe 5 stars, though, because I think the proportions are really whacky. I followed the recipe exactly, and chilled the dough overnight, but it was still too sticky to work with. I ended up adding another half a cup of flour, which of course affects the taste. They were still good enough to give away, but if the proportions were better I think this would have been a much better cookie. Maybe use only the egg white to cut down on the liquid...?
I like these muffins. You can do a lot with this basic recipe and they are really hard to mess up! The taste is a little bland, true, but they are perfect for doctoring. Banana nut, cinnamon spice, raisins, apples...pretty much anything can go in these!
