Sara Shojaee

This frosting was delicious! I would definitely add the full amount of cream/milk and more as needed because I did have a hard time piping it. It also helped to microwave it slightly with a tablespoon of milk before piping

Great recipe! I agree with other comments - place the bowl and whisk in the freezer for at least 10 minutes beforehand.

Great recipe! Very easy except for squeezing all of those tiny key limes! So worth it though :). As others mentioned I didn't detect any holes so I baked for 10 minutes at 350 and then chilled. I made whipped topping and covered the pie with it before serving. YUM!

This cake was so good! Incredibly moist and delicious. I kept it a two layer cake. Since my oven is hotter than most, I reduced the temp to 325 and also switched the pans half way through between the bottom and top racks. I also followed another reviewer's suggestion of not greasing the sides of the pan to allow the batter to "climb" up the sides - I think this with the reduced temperature is what gave me pretty flat tops (minimal peaking!). I was low on powdered sugar so only made 2/3 of the frosting and it was plenty for a two layer cake that had frosting in between the layers. will make again, for sure!

I thought these turned out great! I did do part brown sugar for the white to make it a little denser. When I halved the recipe I still used a whole egg and just 3 tablespoons of butter. I also added a sprinkle of cinnamon to the glaze. Be sure you shape your cookies before popping them into the oven because they don't smooth or spread out much on their own. I also recommend baking for the entire 20 minutes since these are already pretty moist cookies

It was good but you should definitely sauté the celery onions and garlic in butter beforehand to add extra flavor! Then it would be 5 stars!