This was a really lovely baked oatmeal. I liked the strong cinnamon flavor, and the addition of the cranberries added a nice bit of tartness to the dish. I completely omitted the brown sugar (just personal preference); and only used maple syrup for the sweetener (and upped it to 2/3 cup total). I added some sliced almonds for a bit of crunch, too. I baked this is an 8x11-inch casserole dish, and it took about 45 minutes to bake. I do think that the oatmeal could use a little more liquid, however. It wasn't dry by any means, but a little crumbly when you cut it. I think adding at least an extra 1/2 cup of milk or water would go a long way to helping that. I served it topped with a dollop of Greek yogurt and an extra sprinkle of cranberries and almonds. It was great! Thank you for sharing your recipe!

I thought this bread was quite lovely. It was super easy to make, and I loved the carrot/currant/almond combo. My changes were to add a bit of cinnamon and nutmeg, to use regular (not pastry) whole wheat flour, and I baked it in an 8 1/2 x 4 1/2-inch loaf pan. The bread didn't rise a ton, but I didn't find it particularly dense, either. And it fit just fine in the smaller loaf pan, with plenty of room to spare. I baked it about 62-62 minutes and it was perfectly done. It does pair really well with a hot cup of coffee! Thank you for sharing your recipe!

This is a really excellent cake--it's super simple to make, and flavor is amazing! It's not too sweet, super moist, and perfectly lemony. The only changes I made were to simplify the making of the batter, and to reduce the oven temp to suit my finicky oven. For the cake batter, I simply whisked the sugar and all the wet ingredients together until completely smooth and combined; then sifted in the dry ingredients and stirred until just mixed. It worked like a charm. Then I baked the cake at 325 degrees F for about 60-65 minutes. It came out beautiful. I made the glaze as directed and let it set up slightly before serving. It's a really, really lovely cake. Would not hesitate to make it again! Thank you so much for sharing your recipe!

This cake came out beautifully, and was a breeze to throw together. Mine required 60 minutes to properly bake, however. That really wasn't the biggest issue for me though; the flavor was. It was just a bit off. I felt like the cinnamon and allspice were competing with the lemon, instead of cooperating with it. It was like too many strong flavors happening at once, and it wasn't my favorite. I would probably just leave the cinnamon and allspice out next time, and definitely up the amount of lemon zest and juice in the cake batter. I also felt that the blueberry topping could be a tad sweeter, but that may have just been the blueberries I used. Otherwise, the cake has a lovely texture and is positively gorgeous! But I would definitely tweak it to more suit my taste preferences next time. Thank you for sharing your recipe!

I am so impressed by these cupcakes! I was unsure if the blueberry flavor would come through, but it really does! They also came out a beautiful deep purple color, which was a lovely surprise as well. I did use frozen berries in place of fresh, and found that I reduced them a bit too much the first time. (I reduced 2 cups frozen berries to just about 1/3 cup, which left me a bit short of the 10 tbsps of puree needed for the recipe.) So I did reduce more berries to get the full amount needed for the recipe. It only took about 15 minutes for my berries to reduce, too. I also added the zest of 1 lemon and about 1 tbsp of lemon juice to the cupcake batter. The rest of the recipe I followed as written. I got 17 cupcakes out of this, and they were perfectly baked in 25 minutes. The frosting amount made more than what I needed to generously frost all the cupcakes, but that's ok by me (I froze the extra). The frosting is kind of soft to work with, so I placed it in the fridge for a bit to help it keep it's shape when piped--and that worked really well. Both the cupcakes and the frosting are absolutely delicious. They are moist, not too sweet, and very blueberry forward! I really recommend adding the touch of lemon zest and juice to the cupcakes; as I feel it really helped the blueberry flavor pop. Would definitely make these again! Thank you so much for sharing your recipe!

I have never made this style of apple dumpling before, and it was a learning experience for me. The ingredients fought me the whole way, I swear, lol. Once I got everything assembled and baked, however, the dumplings turned out positively delicious. They are really quite tasty. Mine did fall apart while baking (my fault, not the recipe's), so it was more of a casserole than dumplings, I suppose; but still tasted great. Things I would change next time: definitely use homemade pie crust, cut the apples in half for easier handling, mix together the brown sugar/cinnamon/nutmeg before adding to the apples, and maybe make a little bit less of the sauce. Oh, and I did add a good hefty pinch of salt and a touch of butter to the sauce before baking. Would do that again. Thank you for sharing your recipe!

I was a bit uncertain how this cake would turn out, as it took way longer than stated to bake (mine took over 60 minutes!). But, after one bite, my mind was made up: this cake is delicious!! It's moist, super chocolaty, and you can taste the Guinness in the best possible way. It's absolutely divine! I only made a few slight changes--I used half white and half dark brown sugar, added 1 tsp of salt, and used 2 full tsps of vanilla. I was really concerned during baking that the cake would come out dry, since I had to bake it so much longer. That was definitely not the case--and I'm super glad for it! I do have to wonder if the cake would almost be better baked into 2 layers vs 1 very large 9-inch cake; and maybe that would cut down on the bake time as well. Regardless, I followed the recipe directions to a "T" (other than bake time), and am superbly pleased with the results. I frosted this with a simple cream cheese frosting and highly recommend doing that as well. Thank you for sharing your recipe!

I thought this porridge was excellent! I wasn't sure if I'd like the cooked banana in it, but it really added a lot of flavor. I used maple syrup instead of white sugar, and only a pinch of salt (1 tsp is a bit much, if you ask me); and it came out lovely. It took just a few minutes to put this together, and in no time, we had a delicious, nutritious breakfast on a cold morning. I will make again! Thank you for sharing your recipe!

I'll admit that I've never had a kugel before (much less made one), but I'm so glad I tried it, because it's delicious! I really like that this isn't too sweet, and has a really nice tang from the cream cheese and sour cream. I followed the recipe pretty much exactly, and my kugel was done in 60 minutes on the dot. It turned out lovely, and I would make it again! Thank you for sharing your recipe!

This is my first time making orange marmalade, and I really enjoyed it! I followed the recipe to a "T", and didn't change anything. I did not, however, process the marmalade to be shelf stable (I intend to use it up or freeze it). The biggest issue I had, was that my marmalade was a bit too thick. I followed the "plate test", but next time I wouldn't reduce it quite so long. I could also see adding a touch more sugar, depending on the sweetness of your oranges. Overall, I would make it again. Thank you for sharing your recipe!

This graham cracker crust is perfect, and so versatile! It's easy to make, and it comes out great every time. I like to use brown sugar in place of white, and add a pinch of salt. Sometimes I add some nutmeg or even some almond extract---depending on what my filling is going to be. This time, I made it for a chocolate pistachio tart. I baked the graham crust for 15 minutes at 350 degrees, and it held up beautifully. It's sturdy, but not too hard. Since I made this in a 9-inch springform pan, I did line the bottom of the pan with parchment to make the crust easier to remove. I also placed the crust in the freezer for about 15 minutes before baking to help keep it from slumping so much. I will keep coming back to this crust recipe--thank you for sharing it!