This icing tasted fantastic with Sam's Famous Carrot Cake (on this site). I omitted the milk altogether, as the frosting was easily spreadable without it. If you stir everything together at room temperature (completely softened), you won't need the milk. Other than the milk omission, I stuck to the recipe and it turned out great!
Perfect recipe for people who forget they have stuff in the oven! I had three pans of cookies, and popped the first two in, then left to do a "quick" e-mail check. FORTY MINUTES LATER, I remembered I had cookies in the oven! I pulled them out, and they were rock hard. I figured I would crumble them later. The next day, they were PERFECT. Soft in the middle and crispy on the outside. The third pan, which I watched, tasted every bit as delicious as the one I forgot, but of course I didn't have to wait a day to eat it. This is my new fave sugar cookie recipe! Thanks so much for this fool-proof cookie!
Delish! I put in 1 1/2 c. peanut butter, but kept everything else the same. Set up perfectly and was firm to the touch and melt-in-your-mouth delicious. Easiest fudge recipe I've made, and just as good as the hard ones. Husband is a huge peanut butter fan and thought this was fantastic, too. As easy as it was, I can imagine doing all sorts of fun things with it. Let it chill in the fridge and then cut into tiny squares and dip in chocolate. Set and serve as PB-choco candy. Pour fudge out into graham-cracker-crush-lined baking pan to 1/2" thickness, let firm up, then coat in thin layer of chocolate and crushed peanuts and serve as PB-choco candy version 2. It's just such an easy recipe to work with, and clean up was a snap, too. Thanks so much!
These were delicious! I followed the recipe exactly, and flattened the cookies to 1/2" thickness before baking. Came out perfect.
I followed the recipe exactly and thought that this was only so-so. It was missing something; it was bland. I agree with previous reviews that it did remind me of stuffing on Thanksgiving, but still, it was too bland. What I would recommend is that you mix in some cooked sausage with the "stuffing", replace the cheddar with a more flavorful cheese like pepperjack or something, and add more herbs, like fresh basil or rosemary. Regular mushrooms in this recipe didn't shine through. Perhaps using a more flavorful mushroom, like Baby Bellas, would help. Also, you need to precook the eggplant "shell" before stuffing it. When I followed the recipe exactly, the shell was only half-cooked. So, I'd say throw the shell in the oven for fifteen minutes, take it out, stuff it, then another fifteen minutes in the oven. I might use this recipe again as a base for a greater dish, but was not impressed with it as it stands.
Yesterday, when this pie was warm on my table, I would have rated it three stars. It was a bit too bitter; the texture was off somehow. Today, after it sat overnight in the fridge, I had a hankering for chocolate and thought, heck, let's eat this mocha pie already. Five-stars today! When served chilled, the texture changes considerably into a mousse-like consistency that melts in your mouth. The nuts add just enough pleasant crunch and the coffee flavor is much more subtle. A perfect blend. I made the following changes to the recipe: I substituted 3 TBS unsweetened cocoa powder for the 1 oz of unsweetened chocolate. Instead of a pastry crust, I layered the bottom of a cake pan with graham cracker crust to a depth of 1/2" and poured the pie batter on top of that. This made the pie come out easily as a torte and made a nice display for the table. Definitely something I'd make again--if I let it sit overnight before serving.
I used small shell pasta for this recipe, which was better at holding onto the bits of sausage and spinach. This was extremely easy to prepare, taking up no more time than a spaghetti and meatball recipe. I think it would be improved with the addition of some shredded mozza cheese, though. I used Beer Bratwurst, because that's what I had on hand. As another person suggested, I prepped the sausage by defrosting it slightly and removing it from the casing so I could cook it as sausage crumbles before adding the other ingredients. I think replacing the dried basil with a substantial amount of fresh basil would also help. I couldn't really taste the (dried) basil in this recipe, despite it being freshly purchased. I did add fresh ground black pepper for an extra kick. Over all, excellent recipe for a quick but delicious weekday dinner. Serve with a crunchy bread.
This was very moist and flavorful cornbread, just like my husband likes it. (I'm more into dry, corny corn bread, myself.) I didn't have buttermilk, but did have buttermilk powder, so I used that (1 c. water + 4 TBS buttermilk powder). I didn't bother mixing the baking soda with the buttermilk. I also added 1/2 c. shredded cheddar and 1/4 c. chopped green onion to the batter before baking. It did take my oven a full 40 minutes to bake it. This is definitely a keeper and goes great with chili.
I used V8 Spicy Hot Tomato Juice in this recipe and added 2 TBS brown sugar and 1 TBS cocoa. I like to let my chili simmer for a while, and this was on the stove for five hours. About the time I put Grandmother's Buttermilk Cornbread (on this site, and it was delish) in the oven, I checked on the chili and saw that it was VERY dehydrated. I gave it a stir and found that the bottom 1/4" was burnt. This was on the lowest setting on my stove, so it is a mystery to me. This never happened with any of my other chili recipes. I tasted it and it was garbage. I took it off the stove, scooped it into the crock pot, added 1 c. water, 1/4 c. Worcestershire, 1/2 tsp salt, 1 tsp fresh ground pepper, 2 tsp garlic powder, and 1 tsp chili powder and turned the crock pot on high for 1/2 hour, then down to low until my husband came home (another 1/2 hour or so). By that point, it tasted pretty good. Still, it was not spicy enough for either of us and was overall pretty bland considering how much spice was in it. We both thought it needed more beans, too (it was lacking in texture). I think I'll stick to Boilermaker Chili (on this site). I just wanted to let everyone know that with this recipe, for whatever reason, you really need to keep an eye on it if you intend to simmer it for longer than two hours. This recipe isn't very good for chili, but my husband thinks it's kick-butt awesome on hot dogs, and I have to agree with that.
These were excellent! I took it for granted that the hubby (who requested cinnamon buns, and therefore became the baker's apprentice today) would know that a stick of butter is 1/2 c.--he didn't. So, I learned after these went into the oven that he had only used 1/2c. butter instead of 3/4 c. for the bottom of the pan. It didn't matter in the end. Changes I made: I don't like to use saucepans when a microwave will do. So, I microwaved the butter when it called for a saucepan. To make the brown sugar and butter meld together in the microwave, I first microwaved the butter until melted, then added the brown sugar, stirred, then microwaved an additional thirty seconds. I have a high-wattage microwave, and 30 sec was fine for this. I let the dough ball rise overnight, then let it rise for an additional four hours after forming it into the buns. My house is quite cold, so I let them rise in the microwave, which carries a residual heat. We doubled the filling. We used whole pecans. Delicious, quick, and easy! Will be using this one again.
I made this recipe exactly as state, and I thought it was delicious, as did my husband. There was extra sauce, though, so you could probably halve that part and get away with it.
Delicious for what it is! I didn't have cream of mushroom, so I used cream of chicken, and I only had one cup of sour cream, so I mixed the sour cream and tots in a separate bowl before throwing them on top of the brat/soup base. This was extremely easy and very kid/husband-friendly. Tasted just as good the next day.
