Rosanna

Made this last night for dinner and it was fantastic! I pretty much followed the recipe exactly except I used turkey bacon and omitted the tomatoes as I did not have any on hand. Topped this with some fresh parmesan cheese and served with crusty bread.

I made this as a Christmas favor one year and it turned out great. Bread was super moist and tons of banana flavor. I followed the recipe accordingly.

This was exactly everything I wanted an apple and banana "cupcake" (I would call it a muffin) to be. I didn't have shortening so I just substituted vegetable oil for that. Didn't have buttermilk either so I used 1/4 cup of milk and added a little bit of vinegar to it. Diced the apples instead of shredding so that there's still a nice texture to the muffin. This recipe comes out super moist and delicious.

Not exactly sure where I went wrong with this. The batter was moist but when I baked them, they turned out super dense. Like others suggested, this would taste better with a cream cheese frosting. The flavor of the cookie was good but I didn't care for the texture.

Mmm! This was such a decadent recipe that was easy to prepare. Followed the directions pretty straight forward. The only thing I changed was I used fresh whipped cream instead of whipped topping; not a fan of cool whip. I decided to use Heath bars between the layers for an added crunch.

I have made this twice now and still haven't gotten the consistency correct. I put in 3 tbsp. of cornstarch, but it was still too thin. However, I thought it would thicken up when I put it in the fridge, but it was a big soupy mess! I tried it the second time and probably put 4 tbsp. of cornstarch and that was way too much...almost jello-like. I'm thinking 3 1/2 tbsp. would be a good combination. I haven't mustered up the courage to attempt this a third time yet. The flavor is great though; very chocolately and smooth texture.