"Made the recipe for my 2 3-year olds. Had to go gluten free so I made my own breadcrumbs with gluten free bread we had, and added about 1/2 total. For the sauce, I used what I had on hand which was 2-15oz. cans tomato sauce, 1-32 oz. can whole plum tomatoes (pureed with immersion blender first), and 1-15oz. can diced tomatoes. Everything turned""

"I love to bake. I love to review things I bake. I love to eat the things that I bake. I love to be critical of the things that I bake. I never give anything 5 stars. To me, 5 stars mean they are the best ever and you will think about it for days (if not weeks) to come. These are 5 stars! I did not have bread flour so I used AP. I cooked the butter on med-high heat which gave it a nutty flavor I could taste in the dough. I doubled the vanilla. And then I ate my first cookie and I swear it sounded like I was making cookie porn...mmmmmmm...oooooh. Crisp on the outside and chewy in the middle. The perfect cookie!"

"Loved this salad! Had to doctor the dressing quite a bit. Had to add a lot more of the juices and vinegar. I used the Orange Muscat Champagne Vinegar from TJ's and it was great. I also recommend buying tomatoes and onions that are similar in size.

"I only gave it three stars because the cook on this recipe is partly to blame for the failure, otherwise I would give it 1. The only thing I can comment on is flavor. I did not care for the garlic flavoring. This was not a typical sweet potato fry recipe for me. I prefer something more salty and sweet. Don't get me wrong, I like garlic (a lot) it just didn't work for me in this recipe.