MostAwesomeChefEver

I love love love love this recipe. It's so adaptable! Don't have sour cream? I've used vanilla yogurt. Don't have eggs? I've used EggBeaters. Don't like raisins? I have made so many combinations by now! My favorites are white chocolate apricot (substitute dried apricots for raisins and then once they are baked, melt white chocolate and smear it on them!!) and cinnamon brown sugar (leave the raisins out, but add a healthy sprinkling of cinnamon to the dry ingredients and then before you put them in the oven, sprinkle with more cinnamon, brown sugar, and regular sugar) YUMMMM! But... caution. Icing is a must on all scones in my opinion. Just mix together some powdered sugar and water and drizzle it on them after they bake with a spoon. It will take a little while to dry, but it's so worth it. Sometimes I just eat them before it dries lol. I use the food processor method. SO EASY. Pulse dry ingredients. Cut up your butter into half tablespoon size and pulse it in there several times. Add in your fixins and pulse that. Then add in the wet ingredients (no need to pre-mix them) and pulse that until it looks like a solid mass of dough! SO VERY EASY.

Followed the recipe exactly-- it gets one star less than five just because it probably needed some herbs or seasoning. But the other stars are for the ease of cooking and because it turned out well, especially for the amount of work it DIDN'T take!

I made this for Christmas Eve dinner's dessert. Although I cook and bake all of the time, it was actually my first chocolate cake to make from scratch. Everyone loved it! And I loved making it! I have trouble frosting cakes so drizzling chocolate on a perfectly formed bundt cake worked fabulously and was very impressive. I followed the directions exactly, after watching the wonderfully helpful and comforting associated video. The only thing I did was melt half milk chocolate and half semisweet morsels in a little cup, transferred the melted chocolate to a ziploc with the corner cut off, and drizzled chocolate on top to make it look like one of the pictures-- this part is non-negotiable! This recipe is simply awesome.

Loved this, and we will make it again. We only had two portabellas so we had to eyeball some of the measurements, but they turned out delicious! We used shredded cheese instead of slices because we didn't have slices, but it got the job done. I also added a little bit of freshly ground black pepper and garlic powder, but they still would've been good without that. I served them with whole wheat cheese tortellini. I was going to take a picture of them so that there could be a picture for this recipe, but we literally could think of nothing else but eating them immediately when they came out of the oven LOL. Oh well.

This was absolutely fantastic! I hate the gooey syrupy pecan pie, and this one was just delicious. We had leftovers all week because not many people were at our Thanksgiving, and I had it for a few mornings with coffee which as it turns out is a to die for combination. Especially with this particular recipe. I followed the advice of others and changed the baking time to 350 for 15 minutes with foil around the edges of the crust then 300 for 50 minutes. I use the refrigerated Pillsbury crusts in the red box which always work perfectly. I highly recommend this recipe.

This was really good-- I made it as written. I gave it four stars because we will use less sugar next time. It was way too sweet for us BUT great salad, and I will definitely alter the recipe to use it again!