I have a tried and true recipe for that I absolutely love. However, the other day I really wanted to try marbling in some peanut butter. So I came up with this recipe and it took on a life of its own becoming more of a brownie pie than just a brownie. The peanut butter mixture has cream cheese, giving it a cheesecake type texture. Combined with the brownies and served at room temperature, this has landed on my all time favorite' s list!

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Wow! I didn' t think onions and pumpkin would compliment each other so well.

I did so many things wrong to this recipe and it still came out SO delicious. Accidentally applied too much heat too soon when adding the milk. . .

I have no cayenne pepper ( which is probably a good thing - I don' t like spicy food) . . . and I added too much nutmeg so that taste was a little over whelming. I absolutely recommend this recipe ( I' ve already emailed it to friends and family) .

I do not think it was too much work. One thing I suggest is to add the spices to * your own* liking. I made cornbread to go along with this meal - so good!

This is an excellent recipe but I gave it a few tweaks. I found the quantities for 24 made enough for 36. I substituted butter for shortening ( after all they are & quot; butter& quot; tarts! ) and substituted ' golden syrup' for corn syrup which gives it an even more buttery flavour. I also added an extra egg ( for the 24 amount) making it three eggs instead of two, so they wouldn' t be too runny. I then baked them at 350 defrees F for approximately 20 minutes. I also increased the butter and the golden syrup slightly.

I found they browned too much at 400 degrees because of the butter in them. They turned out beautifully. I have an excellent recipe handed down from my English/ Scottish great grandmother, but it was hard to measure with the old weight measurements so combining this recipe with mine helped tremendously. Thank you.

I have a lot of favorite things to cook! This Christmas my boyfriend gifted me my first ever stand mixer. I try and use it at least a few times a week to show him I appreciate the gift. I' ve been making a lot of breads from scratch in my household. I also love love love to use my slow cooker! It not only makes delicious roasts, soups and sides but it makes them super easy too.

I do go to school and I do have a lot of things to take care of at home, so when I know I' m busy I just throw something in the slow cooker and it always turns out fabulously! I make the best, non fried, not butter rich hot wings for my little sister who is a junk food enthusiast. My turkey three- cheese lasagna is a highly requested recipe by my junk food loving sister as well as my healthy conscious boyfriend. It' s a recipe that can' t be beat. I also do a four hour roasted chicken that is requested in my household a few times a month. I tend to do it on weekends when I have four hours at home to spare.

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My whole family loved the taste of this bread. I also like that you don' t have to go out and buy buttermilk just for the recipe. The milk plus vinegar used in the recipe is a perfect substitute. Preparation was fairly simple and we only used raisins ( 1.

5 cups) since that' s all we had on hand. As far as baking goes, I found that after just 15 minutes in the oven on 400 the bread was already brown AND crunchy on the outside. So I had to cover it with foil for the remainder of cooking time. And we noticed it was quite crumbly when we cut into it ( so on the dry side) but still the taste was delicious! Next time I bake it, will have have to watch it like a hawk to make sure it doesn' t brown too much or get too dry.

Well, I made this cake just yesterday. I just couldn' t do the cutting and scooping out the cake.

So I spooned the filling into a decorator' s bag and pipped the filling into the cake.

I made several holes on top of the cake ( I had flipped the cake upside down on a cake plate) . Please use the tip that is the most narrow, as you do not want big holes at the top of the cake. I must of had about 25 small holes from the nozzle of the bag, placing just enough filling, making the cake rise a tad. I was able to use all the filling into the cake.

I then went and let the cake set while I did the frosting. For the frosting, I put more of the chocolate chips in then what I orginally posted the recipe at, most likely about 1/ 2 cup more. This cake is a must for the frig it seems to be more abundance with flavor when it sets for about 2- 3 hours. I hope this helps someone. Cheryl Try using cupcakes! and dip them in the frosting, let cool on tray. WOWZA