Mia DiMartini-Colon

I made this recipe into cupcakes . I creamed the butter and sugar really well, blended in the eggs one at a time blending well, then the banana before adding in the flour last (I used self rising flour so I omitted the baking powder and salt) also didn't add walnuts as my girls are not nut fans. My cupcakes came out with a moist texture. They enjoyed them a lot as you can see from my photo of the cupcakes on the glass plate. I didn't have the issue others had of hard or dense texture, maybe it was the self rising flour or the fact that I added all moist ingredients well one at a time before the flour. But they were amazing. My girls suggested next time that we make them adding chocolate chips. Definitely will try that for them.

Everyone including myself loves this brownie recipe. I always double it and bake in a 9×13 pan. Sometimes add walnuts, or peanut butter chips, and have also made cheesecake brownies as well. They come out very moist and cake like if you follow the instructions of whisking the butter and sugar together first until it's a creamy consistency. I like to seperate the egg whites and whip till they form peaks, mix the egg yolks and vanilla into the butter mixture before adding to my dry ingredients mixing completely . I then fold in my egg whites combining it well. This makes them rise nicely . Great recipe that I use over and over

I tweeked it a bit and we loved it. I used onions, red/green peppers, crushed garlic, Mrs Dash garlic herb seasoning, salt, sofrito ( spanish seasoning) for flavor. For the veggies I used the butternut squash, potatoes, celery, baby carrots, kale, and baby spinach. It was really good.

Absolutely love this recipe!!!!!!

Excellent recipe, just loved it and so did my lil ones. I did season the chicken well and also added some spices to the sauce but did not add the lemon juice because I knew that they would not like it with lemon juice. Did use the wine and capers though for the sauce... MMMMM MMMM Good!

I personally did not like this recipe. I took tips from others by reducing the sugar to 3/4cup, using sweet condensed milk and coconut milk instead of regular milk but it was still just too sweet for me. I also feel that it was way to greasy and should have taken someones comment about reducing the butter to 2tbsp. instead of 1/2cup or just not using butter at all. I also feel that it just quite didn't have that authentic custard texture, should've probably used 3 eggs instead of 2. Overall I feel that it is a simple base recipe to have an idea of what is needed for a coconut custard pie. I am going just have to play around with it a bit to get this right.