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"Yummmmm. I didn't get to grocery shopping, so I had to make a few substitutions. I used 1/2 whole wheat flour, 1/2 white. I also used 1/2 brown sugar and 1/2 turbinado. Reduced the ginger by 1/2 tsp. Baked 7 minutes exactly - so, so good! Chewy and perfect."
"Great start! It cooked perfectly, and the texture was awesome, but it needed tons more flavor and spice! I'd make it again, but with some seasoning modifications. Great start to a comforting, filling vegan favorite."
"These were great! I reduced the butter to 1 cup instead of 1 1/4 cups. I didn't double the batch, but I still ended up with about 40 cookies. I think next time I'll throw in a little extra flour, to thicken them up."
"I doubled this recipe. I cooked exactly to the directions, on medium-low heat. The top layer of rice was perfect, fluffy and great. The middle to bottom layers were burned to a crisp. This needs some tweaking. Sorry."
"Perfect. I used 4 1/2 lbs. of chicken thighs and legs, bone and skin on. I ended up with about 7 quarts of broth. I'll never buy canned again."
"Good! Super easy. I made the first batch exactly to the recipe, and it spread and the cookies fell apart. I'm at a high altitude, so I think that's the problem. The next batch, I threw in an extra 1/2 cup of flour, an extra tablespoon of powdered sugar, and 1/4 tsp. of almond extract. I baked them for exactly 15 minutes and they came out perfect! ..."