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"ERMAHGERD this cake is delicious. I loved the slightly-rummy 'foster' sauce soaking the cake with the tangy cream cheese icing, and the cake on its own would be tasty stuff. My husband thought the icing was a bit much, so if your loved ones don't like super-sweet desserts you might want to stick with the rum sauce only. I will de..."
"Very tasty! I messed up the batter a bit by using buttermilk instead of regular milk, which made the batter thick and difficult to work with. I thinned it out with some water and everything worked just fine. The batter was puffy and crispy, which I love; it was a bit bland so I added some Tony's to remedy that.
In the future I'd like ..."
"This was tasty stuff. I made it for a work potluck but missed out on the party because I was working in a different building at the time (boo!) so I brought it back home to snack on. I LOVE the texture, but I think I somehow didn't add enough sugar because it wasn't as sweet as a typical gooey butter cake. Still super tasty and I will certainly..."
"I liked these, but my husband LOVED them! I did make a few changes based on what I had available; I used all butter, M&Ms for the chocolate chips, and cheesecake pudding instead of vanilla. I also added a bit of salt because I love sweets with a hint of saltiness. I think this will be my go-to cookie recipe from now on. Thanks, Peach!"
"These were pretty tasty. I wouldn't call them amazing---I generally prefer a chewy, tender cookie that's dense but tender, and much thicker than these---but they were nice, especially with milk.
I used reduce-fat peanut butter, which I don't care for. It worked pretty nicely in this recipe, though. I found that mine baked very, very ..."
"So there were a LOT of modifications enacted (no onions, no BBQ, no bacon, no slaw, no mustard, added an egg for texture) but these burgers were still SOOOOO TASTY! They were crazy tender, and I used hoisin sauce on top instead of barbecue."
"These were good! I didn't know what size of glass/biscuit cutter to use so I used one that was 2.5" across, giving me 14 biscuits. They turned out a little overdone when cooked 10 minutes at 425F; however, I blame the fact that mine were probably too small and that my oven tends to run a little high. I'll definitely make these again considering..."
"I actually cooked this on the stovetop using the same ingredients/proportions. The sauce is incredible! Way better than any I've had from an asian restaurant. Thanks for sharing!"
"I haven't finished baking this (just put it in the oven) but I have a few concerns regarding this recipe.My batter was rather dry---it was more of a biscuit/scone consistency than a thick batter, and some of my flour wasn't moistened at all. I even added an extra 1/4 cup of buttermilk to help things along. Hopefully it work out alright...UPDAT..."
"I'm not going to give a rating right now because I don't think my batch turned out correctly, and I'd hate to punish a recipe with such positive reviews without giving it a second chance.For starters, I have no corn syrup in my dorm room; I ended up substituting a very thick simple syrup to make up for that. I also didn't know how long to leave ..."