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"I doubled this recipe becuase we like a well-frosted two-layer cake in my home, and it was well-worth it for the extra frosting now tucked away in the back of the fridge ; The flavor is light yet satisfying, and the texture is perfect-- not too thin or too thick. I used it to frost a raspberry buttermilk cake that also had lemon juice in it, and ..."
Jun 16, 2009 on Food.com
"For such a simple ingredient list, this soup is surprisingly delicious! I added bacon bits, a little garlic, and some baby carrots (cut in thirds to the mix. As my potato masher is mysteriously missing, I had to do with a big spoon and a fork. I also had to drain off quite a bit of water after the veggies had cooked, and even let it go at a full ..."
Mar 31, 2009 on Food.com
"This sauce is amazing! Usually I have to tweak recipes to fit my tastes, but this is the perfect blend of tart and sweet. Leftover sauce chills well in the fridge for a couple of days, too. I use it for cheesecake and sometimes over ice cream. For cheesecake, I've let the sauce cool to room temp and then swirled it into the cheeesecake batter, or ..."
Nov 8, 2008 on Food.com
"I doubled this recipe for a 13x9 pan because I have roommates who love homemade treats. Unfortunately, non of us were that impressed with these bars. I realized (while my hands were in the bowl, mixing that the ratio of butter to dry ingredients wasn't correct at all. I should have cut the amount of butter nearly in half to come out with that ..."
Sep 7, 2008 on Food.com
"These are delicious! Following Kate Newell's suggestion, I doubled the recipe in a 9x13 pan. However, the finished bars seem a bit "floppy," for lack of a better word. I was a bit sparse with the bottom layer, in fear that I wouldn't have enough left for the top, but next time I will pack the bottom more tightly and bake it for a few minutes lo..."
Jul 21, 2008 on Food.com
"Just pulled these out of the oven about 20 minutes ago and although I've yet to taste them, they look and smell AMAZING! I cannot wait to sink my teeth into these brownies! As other reviews have said, the edges are a bit dark, but I suppose that's one of those things perfected over time. Enjoy!"
Jul 11, 2007 on Food.com