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"I love this recipe! I have made it many times, but I do not include the liquid from the can of beans. This is so simple, and I have been using this recipe for years, including when I was living in China, and I was lucky enough to find balsamic vinegar on one of my shopping trips. Thank you for posting this recipe so long ago!"
"This is what Heaven tastes like! They are just like the Paradise Cafe cookies! The texture with the CAKE flour and powdered sugar is an almost exact match. This was a test recipe in preparation to make some Lemon Zester cookies, also from Paradise, which are seasonal (the recipe I've found is similar to this one, with lemon zest and lemon jello..."
"These cookies taste great! Salt and caramel flavors contrast well with the chocolate chips. They are everything I would expect from a chocolate chip cookie, and the cookies I made from this recipe actually looked like perfect cookies. For other recipes, my cookies always spread out too much, become black on the edge and raw in the middle, or th..."
"Thanks for the recipe! I was looking for something comparable to the cookies I got at a Northeastern Iowa bakery as a kid. I made these into half circles, by just folding the dough over. I compromised on the filling, adding soaked apricots to apricot jam and blending it in the blender. The dough is a little difficult to work with--it tears eas..."
"I made 1/2 recipe for an 8x8 pan. I used 1/4 of the filling recipe, based on a previous review. I missed the step about baking before putting the topping on, but they still turned out really well (the topping just kind of caramelized and melted into the bars a little. The flavor was great! Made the house smell wonderful!"
"Thanks for this awesome recipe! I made a few changes, and I'm sure that others could use this recipe as a base as well, when Starbucks is too expensive or too far away. I made it without the espresso and with soy milk. I added a few drops of stevia extract. The delicious Pumpkin Latte flavor came through wonderfully!"
"I was so excited to try this recipe. I don't think I can give a rating because I made it in China, with soy milk, and in a slow cooker (with the pan on a trivet). It is a good custard, but I was a little disappointed with the crust, which turned out kind of cake-like. I'll have to try it when I come back to the States because I have a feeling t..."
"I experimented a little after reading the other reviews. I used dark brown sugar and soy milk instead of milk. The first batch, I used 1/4 of the amount of sugar. The result was just basically pb-covered oats, but they still tasted good. The next batch had 1/2 the amount of sugar from the recipe. I think at least 1/2 the amount of sugar is ne..."
"Very easy! I used plain soy milk, which might have changed the flavor a little, but it still tasted good. I had a big craving for butterscotch, but I'm in China now and can't just go buy butterscotch-flavored things. I think this did the trick, but I would suggest adding a little vanilla. Thanks!"
"I used this recipe as a basis for my own applesauce. Actually, I have an overabundance of vanilla, and I wanted to check whether anyone had a recipe for applesauce that included vanilla. I used the recipe as written, but I left out the sugar and added nutmeg and cardamom. I think the vanilla is the secret ingredient, though. My neighbor said i..."