Kat H

Super easy to make, and tasty to boot! It was a little blander than I thought it would be, so I suggest adding a bit of salt/pepper, and/or a side of spicy salsa!

Yum. Five stars for simplicity and healthiness. The muffins are hearty. I didn't use quick cooking oats, I used rolled oats, and I used hazelnut oil instead of vegetable oil. The only danger is leaving the muffins in too long (I left them in probably two minutes too long and so they were slightly brown). But yummy nonetheless!

Yummy! Chewy and decadent; the changes I made include using butter instead of shortening or margarine, and instead of plain peanut butter, I used cinnamon raisin peanut butter from Peanut Butter & Co. Delicious!

I've been making this recipe for several years now, after I first discovered it. My fiance absolutely loves it, and the long cook time is well worth the beautiful, chunky, delicious sauce that comes out!

The simplest recipe, yet the best tasting. No changes needed, perfect as is!

Easy to make, and looks great with fresh berries on top. I used raspberries and the cake looked great! My cake turned out a tad dry, but likely my oven probably required less time than the 22 minutes recommended here. Would definitely make it again!