I forgot to say in my last review that I would try to flatten the buns a little more next time because they puffed up so much that I had trouble fitting them in the toaster. Other than that, perfectly delicious! I made double the recipe and stored the extras in the freezer, double-bagged. The recipe takes some time, so I wanted a lot for my work.

I liked this cake a lot. It has a high-class feel to it, and I received great compliments on it. A friend’s dad compared it to the best cakes from the best bakeries. It’s good.

I changed the recipe a little bit to fit my needs. I didn’t want a whole lot of sugar and had some frozen pitted cherries I wanted to use up. I cooked the cherries with some sugar and agar, cooled it down a bit, added it to the room-temperature cream cheese, then I added a little bit of powdered sugar until it was sweet enough, and then I folded in the whipped cream. It didn’t look great before I folded in the whipped cream, so I was worried. However, it turned out to be a very good recipe. I’m glad that this recipe gave me the inspiration! Delicious!!!

Everyone loved these. I ended up needing to bake mine for about 14 minutes, though. The first batch I baked for 10 minutes, as it said in the directions, and they were totally not done yet. The dough stored well. I kept half of it for a couple days and baked it. I think the second batch came out way better. Maybe it had something to do with the chilled dough...

I made mine in the oven because it was late, and I had already cut the chicken up into chunks. I made this with chicken breast. It is very good. The sauce was too thick for my liking. Maybe the chicken breast absorbed more than the tenders would have. You should put a volume measure on how much marinade you have after marinading so that water might be added to bring it back up to volume...

I added blueberries and sunflower seeds. Also, instead of applesauce, I used one and a half ripe bananas, mashed.

I couldn't get anything to blend, so I ended up adding a small amount of milk to get it moving. I only made a quarter of the recipe in my Vitamix 8-oz bowl. It was ok. I wasn't going to sit there all day waiting for it to blend, so I ended up eating it, little chunks and all. The flavor was ok. I highly recommend not having anything to eat beforehand because I ate the pudding, semi-enjoying it, then sipped some carrot soup, and then when I went back to the pudding, the pudding tasted so sweet or sour that it made me cringe. I've never had that reaction with a pudding... Maybe I'll try making this again. It just didn't do it for me. Quite a bummer. I like chiaseed pudding better.

I read the reviews and changed the recipe to have 1/3c cocoa powder, 3tsp vanilla, and about half the sugar. I used coconut oil and also added 1/2tsp baking powder and 1/2tsp baking soda. I had to add a little bit of water to make it the right consistency. I used semi-sweet chocolate chips in mine, as that's all I had on hand. They were the bomb because the brownie didn't have as much sugar. After tasting these brownies, I think they need more fat. They were dry. I accidentally left them in longer than I should have because I didn't hear the alarm going off, but they are pretty dry. I'll try making them again. ...Make sure not to overbake them like I did! They won't burn, but they'll get dried out and won't be as good.

It smells great! I'll serve it tomorrow for Easter.

Like others, I used about 3 cups of blueberries. I cut the sugar in half and only used 1 cup. It increased the volume and changed the bake time. I really like them! I was thinking of sprinkling some sugar on top of the batter before baking. Maybe I'll try that later. Delicious.