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"My boyfriend went nuts for these and I followed the recipe exactly. He isn't a big fan of sweets at all and even my best desserts sit around for days before they're finished. He ate 14 cookies in 2 days which blew me away. These are amazing! I'll be making them for Christmas and Thanksgiving and a few times throughout the year too. Thanks!"
"I made a couple small changes. I replaced half of the white flour with wheat flour. I used 1/2 cup sour cream and 1/2 cup of almond milk. I used 3/4 cup dried sweetened cranberries. I reduced the sugar to 2/3 cup white sugar and added 2 tsp of molasses. I omitted the baking powder and used 1 tsp of baking soda (baking soda leavens acidic batters, ..."
"I cut the fat and calories a bit by subbing 1.5 cups of veggie stock for 1.5 cups of milk. I used 1 lb whole wheat shells. That's twice the amount of pasta it called for but my family and I still found it to be cheesy enough to be really yummy.
Don't preheat the oven. You're not baking a cake. Only baked goods need a preheated oven. Save..."
"I adjusted the recipe to six servings. I reduced the 1/2 cup of sugar it called for to 1/3 cup and still found it plenty sweet. I reduced the 1 cup of blueberries to 2/3 cup and would reduce it even more next time since there were a lot of blueberries. I used whole wheat flour and subbed olive oil for the margarine. I found these to be very yummy ..."
"I doubled the garlic and red pepper and it was so yummy! I put it on rotini and it got caught in all the little grooves. I also added a diced tomato. So easy and tasty."
"skip the extra egg. all other pumpkin pies call for just two and i had a cup of extra filling and the pie is too moist.
bake at 425 for 15 min. reduce heat to 350 and bake another 45 min to get a golden perfectly cooked pie. i'll add an extra tsp of pumpkin pie spice next time. i also used stevia granulated rather than splenda.
i DON'T mis..."