onipar

"I made the chocolate version of this. It came out okay, but it tasted as if it were under sweetened. This might be partly due to my not knowing what type of baking chocolate to use since it doesn't specify (I ended up using one ounce of unsweetened and once ounce of semi sweet.

I ended up adding at least another 3 tablespoons or more..."

Nov 13, 2011 on Food.com

"Delicious! The candy coating reminds me of a fast peanut brittle in preparation and taste.

I didn't have candy corn--which I realize is what makes it a Halloween party mix--so I just used the M&M's (dark chocolate peanut. I also added extra roasted peanuts, knowing my family loves them.

I love the taste of the peanut butter ..."

Oct 29, 2010 on Food.com

"I've been using this recipe long enough now (three years that I figured I should add a review.This is a great recipe, and it makes delicious, addictive brittle. I've noticed that in some other recipes they don't have vanilla, which I think adds a little extra something to the flavor. Another important factor, I think, is the inclusion of bu..."

Dec 25, 2009 on Food.com

"Great recipe! I used canned pink beans instead of the dried (was in a rush. I'm just glad to find a recipe that *doesn't* use prepared baked beans.This had a good balance of sweet and savory. Other recipes I've tried had WAY too much molasses, and turned out looking black in color instead of brown, the way these did."

May 24, 2009 on Food.com

"Great recipe!This is my first attempt at Shepherd's Pie, and boy am I glad I finally made this. It came perfect.Just a few notes on changes I made:I added butter to my mashed potatoes. Instead of corn I used peas. And I didn't have savory, so I used some Cajun seasoning.Also, I needed to crack an extra egg to brush the top with.But as..."

Oct 24, 2008 on Food.com

"Very very good caramel corn.Just a couple notes though. First, I have to say, this recipe yielded a different texture than I am used to. Usually I make caramel sauce from white sugar and I cook it on the stovetop longer, which results in a harder candy coating on the popcorn.However, I think I prefer this texture, which is airy and light, al..."

Oct 19, 2008 on Food.com

"I made these last night and they were great. I had a moments doubt when it seemed like there would be way too much cinnamon, but it was right on.I was only slightly disappointed that they weren't sweeter, but it didn't matter much since the flavor was so good. I did expect a sweeter taste though.Great recipe."

Oct 5, 2008 on Food.com

"I've been using this recipe for about 6 months now, and I thought it was high time I rated it.This batter makes perfect, tender, fluffy, buttermilk pancakes. (enough adjectives?A word on batter consistency: I only mention this because I was worried about it the first time I used this recipe. The batter is very thick. I mean thick. It was..."

Jul 20, 2008 on Food.com

"Something went very wrong with this recipe. Everything seemed to be going fine until the very last step. The step that calls for you to cool and then beat until the fudge is no longer glossy.I did this, but within a minute, the creamy fudge suddenly became very thick and grainy. So grainy, in fact, that the pieces were falling apart and not s..."

Oct 21, 2007 on Food.com

"Very nice. Loved this cake. I went light on the chocolate chips (family preference, even with cookies, and added some chopped nuts to the batter.On top, along with the chips, I sprinkled some coconut flakes. It came great. Definitely going to make this one again."

Mar 3, 2007 on Food.com