Ashlei P

Love this recipe, I made it to go onto of the Jumbo Breakfast cookies found on Allrecipes as well. I added a touch of cinnamon because I thought it would add to the flavor of the cookies, and it did no disappoint!

I may make a couple changes to add more protein and less calories, but I wanted to make the recipe as is to see if I liked it. Which I do! Great recipe and easy to follow and make.

First time fudge maker here and no candy thermometer. I read some reviews prior to making this fudge and cut the recipe in half so I didn't waste a bunch if it didn't turn out. I brought the sugars and milk to a boil and turned to medium and follow the directions, using a cold cup of water. As soon as the mixture turned to a ball when dropped in water I put it in my mixer and added the PB- mixed in completely then added butter and vanilla right away. On the lowest setting I mixed for about 6 minutes until the fudge started to thicken. Came out great, nice and tender fudge like you want and peanut buttery goodness. Can't wait to share and make for the holidays or any occasion honestly! So good!

So good! This was my first complete vegetarian meal and I didn't miss the meat at all! Hearty, filling, and comfort food all the way. I left out the bay leaves and don't care for thyme but it was still amazing. Highly recommend.

Great easy recipe with a great outcome! I always read reviews prior to making new recipes, so I did get some great tips. I made the recipe as is but added white chocolate chips to the "crumble topping," placed a small piece of parchment paper on the bottom of the baking dish (after greasing the pan) to prevent from sticking and baked at 400° for 18 minutes instead of 20-25 minutes as directed. Super yummy can't wait to share with my family!

Great recipe! I made the filling as directed and tried it. it was good but I don't like raw egg in anything I serve others so I made a simple buttercream with a tad salt to cut the sweetness and it was delicious!