Sarah Mason

These brownies remind me of the Cosmic brownies by Sara Lee. They do come out very thin. The brownie itself isn't very sweet but the frosting sure is! This batter can't be made with an electric mixer; you'll over-beat it. Just use a wooden spoon. I sprayed my pan, lined with parchment and sprayed again instead of butter and flour (though use some cocoa powder instead if you choose this method). Also, MELT the butter for the frosting as well (just use a microwave for that step every time; saves a pan). If the butter is just softened, you'll have a gloppy mess. It will be thick anyway but melts a bit and is spreadable on the hot brownie. Just try to get it even. Honestly, these aren't my favorite brownies and I probably won't ever make them again. Too thin, not fudgy.

Turned out fantastic! Great Irish Creme flavor (I used McCormick because that's what I had). Didn't change a thing.

I followed this recipe exactly and while it tasted fantastic, it was more pudding than pie. Not sure what happened; refrigerated overnight. It just didn't set. More cornstarch?

I've made this with Granny Smith (without peel) as well as Fuji apples (with peel, because I strain it and no need for peeling), the latter of which seemed to produce more liquid, darker color. Taste of any apple combination seems to come out great. Husband makes biscuits on weekends and this is great on top! Also great spread on crescent rolls and baked. I will add apple pie seasoning next time and see what happens!

This is a great base recipe with a few tweaks. I cooked the lamb with the onions and garlic. I split my peppers and boiled for 4 minutes. I added cumin and turmeric to the meat mix along with tomato mix, simmered 10 minutes. Mixed in rice, then folded in cheese.I poured sauce over the peppers, making sure it got into the bottom of the pan, but I only needed half that sauce. Crumbled feta on top, baked uncovered for 20-30 minutes.