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"These were a huge hit at the Halloween party I went to this evening. I made the very small bite size, and they went fast. At least one person told me I had ruined them for Reese's. For the stems, I made my own buttercream and used cocoa powder to make it chocolate, then added green food coloring to get that brownish-green color pumpkin stems tend ..."
Oct 30, 2011 on Food.com
"I made this as a dessert, and served it over vanilla bean ice cream. It was fantastic. I used light brown sugar, and used more brown and less white. I had a mix of honeycrisp and cortland apples, and they came out delicious. The juice that cooks out of them makes a luscious apple-flavored caramel."
Oct 20, 2011 on Food.com
"This stood up so well to my substitutions and mistakes. I had about 1 1/4 c once I mashed the bananas I wanted to use up, so I halved the recipe. Well, I halved the flour, mixing white and wheat, and then forgot to halve the baking soda. So, I needed more acid and substituted buttermilk instead of the hot water. I also put in a pinch of cinnamon. ..."
Aug 26, 2011 on Food.com
"These were very good. I made them almost exactly as written, the exceptions being I used butter to saute the onions instead of olive oil because I prefer the taste, and I cooked the onion much longer, because I like it soft all the way through. I actually used medium (not large potatoes because I had four of them, and I still found that they were..."
Jul 19, 2011 on Food.com
"This was fantastic. I didn't have enough butter, so I used a quarter cup (all I had and added some canola oil. It was soft and creamy, sweet, and had excellent texture. This is going to be come a regular hearty side dish."
Jul 10, 2011 on Food.com
"These were fantastic, everyone loved them. I think good bacon makes a big difference here. I used uncured maple bacon. Also, I ended up mixing light and dark brown sugar. I made them up the night before, put the sugar on top, and then stuck them in the fridge. The sugar and fat interacted and dissolved overnight. I was a little worried at first, b..."
May 15, 2011 on Food.com
"I made this cake for my and my friend's birthday party. Everyone thought it looked and tasted amazing. The cake itself had a great texture, the ganache was subtle and the praline frosting was a perfect texture. One change I made was to cut the sugar in the cake back to 1 and 1/2 cup. The praline topping was so sweet it worked out verry well to hav..."
Apr 24, 2011 on Food.com
"I made two batches of these. In both, I left out the egg white and also the orange zest (no citrus for me. Also, I put in a splash of vanilla and a tablespoon or so of canola oil. The first batch, I added a sprinkle of cinnamon and fresh ground nutmeg. The second batch, I added chocolate chips. Both were fantastic. I mixed the wet ingredients usi..."
Mar 8, 2011 on Food.com
"I am very bad at eating veggies but this soup turned out great. I sauteed the onion, pepper and carrots in some butter before I threw everything else in with the broth. Made a ton because all the guys were over. It was perfect with biscuits. I topped with sour cream, crumbled bacon, and extra shredded cheddar. Next time I might use a leek or two i..."
Dec 1, 2010 on Food.com
"I made this in a 13x9 pan so I could cut little bars/squares for people to snack on. Because it was a larger area, I make extra for the crust (about 1.5 times what the recipe says. I also threw some pecans in the food processor with the graham crackers and ginger snaps. The cheesecake itself I made exactly as the recipe said, and it came out abso..."
Oct 3, 2010 on Food.com