This was not a good as it looked. I think it needs more sugar.

I can't believe how good these came out. I even messed up and used regular sugar instead of brown sugar and it came out fabulous. Soft and chewy with a little bit of crust. Perfect and will make it again.

I halfed the recipe because i didn't have that many apples. I also forgot to add the apple cider vinegar. But still came out yummy.

These came out perfect. They stayed thick and chewy in the center. I baked mine 13 minutes. Best I've ever made. Followed the recipe exactly.

This came out really good. I used 1 3/4 cup sugar and still very sweet. I didn't add lemon oil, good thing because the lemon juice added a great amount of tartness. Also I didn't sprinkle with additional lavender. The flavor is subtle but definitely there.Tip: grind the lavender buds before adding to the sugar so that they actually ground into powder.

I was craving chocolate but didn't want to bake something. This was perfect. I used butter instead of oil. I was going to add a little baking powder as suggested by the reviewers before me but I forgot. Still came out great.

Came out perfect. I rolled mine so that the crust was a little thick. Great texture. Next time I will add some herbs to the dough. All I did was add salt this time.

Definitely a winner! I halfed the recipe because my pie pan is kind of on the small side. I also used powder nutmeg because I don't have fresh nutmeg to grate. Came out so good!

I made this using 1 cup sugar and it was still sweet. First time ever making pecan pie and even though my pie wasn't pretty, it was still so good. I cut into slices and frozen half of it for later. Will make this again.

The balsamic reduction is very sweet but good. The olive oil helps to balance the sweetness with the salt and pepper. I used Mexican Oaxaca cheese which is like mozzarella.

Made this today. Had to add a few tablespoons water. I rolled the edges to create a crust and poked the dough with a fork a few times before baking. This kept it from bubbling and is a "pie crust" rule that worked for this pizza dough. Came out great. First time ever doing this and will make again.

The flavor was good and had a nice crunchiness on the first day that I liked. By the next day, they were really dense and hard to cut through, however, not dry inside which is good. Not sure why mine weren’t as soft as other bagels but I’ll try this recipe again.