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"Awesome! I halved the recipe for two people - I have to admit I had doubts about beating all that fat into my nice meringue, but it turned out wonderfully. I did add a TBSP or two of Horlick's malt powder, just because."
"I only made the cake part, but it was wonderful. I made one small substitution - rye for all the apple juice. Highly recommend that change... it's still very apple-y."
"I also made this with fig preserves. However, I didn't have enough and am trying to clean out the fridge, so I subbed in my half-tub of lotus seed paste, which didn't really come through taste-wise but gives a rich mouth feel (along with all the butter). I also subbed chopped dried figs for the pecans, and ran out of AP flour so about a cup was wh..."
"I made this with some rather tasteless cherries I poached in honey for awhile first. Then I used sour cream with some vanilla (the brand of sour cream I bought actually tasted like yogurt, it was weird). It tasted really good, but the liquid from the yogurt made it difficult to brulee properly - it was too moist on top. I can see mascarpone making..."
"I loved this. I used sundried kalamata olives. I only had white figs, which may have changed the taste a bit as I had to add about 1 tsp buckwheat honey to balance the sweet/salt.I omitted the capers because I didn't have anyBut I seriously love this spread. I think I just want to tinker with the seasonings a bit more."
"Taste-wise, this cake was good. A little chickpea taste remained, but it had nice texture. I used lemon rather than lime, but the citrus taste was strong and clear and fresh. It baked in about 40 minutes and hardly coloured at all. Unfortunately, the cake is extremely fragile and probably best made in a springform pan rather than a cake tin; mine ..."
"These are quite good, despite how little fat is in the recipe (for a muffin, anyway) I made chocolate chunk and toasted hazelnut and it was a wonderful combo!I was dumb and mixed the sugar into the dry ingredients, so I melted the butter and added it and all the other wets to the dry - still had a nice crumb. I found they baked in closer to 25 mi..."
"I used black sesame paste rather than the usual white sesame tahini... same thing, different colour. The black sesame taste mixed wonderfully with chunky peanut butter. I had to add an extra egg as my black sesame paste was much less oily than typical tahini and then it was slightly too sticky... cookies look like lumps of coal, but they taste won..."
"I made so many changes I don't know if anyone cares about how much I liked it, but I'll go ahead. I used buckwheat honey 'cause I didn't have corn syrup. I used a cup of cashews and 3/4 of a cup of black sesame. I added a dash of hot sauce when I added the vanilla. It was wonderful."