"Baking soda should be TSP, not TBSP! Fortunately I caught this early and adjusted. I would also recommend buttermilk or soured milk to counteract the baking soda.
The batter is not very sweet, so you may want to adjust the sugar as well.
"

"Excellent dish!
Did not have any olives or allspice, and used boneless ribs, but other than that followed the recipe for cooking the pork and it turned out great!
As for polenta, I used my own recipe and sauteed rather than grilled. I would definitely recommend trying this dish!
(and please take the time to make the tomato sauce-- it's delicious)"

"I can only speak on the cake itself as I haven't tried the butter cream. I've been using this yellow cake recipe as a base for a long time, but strangely, I did not get the recipe from Gale. I found it in Martha Day's Encyclopedia of Baking. It is EXACTLY the same recipe, except Day's calls for slightly more vanilla. Anyway, as I prepared to make these, I realized I'd already been doing so every time I made vanilla cupcakes in the past.
It really is a perfect recipe (or as close as I've found) for yellow cupcakes. Love it!"

"I was going to write an awful review of these cupcakes until I went back and double checked the ingredients. I had cut the recipe in half, scribbling down the halved measurements in a notebook and completely missed the baking soda. I ended up with baking powder only (a suspiciously small amount--this should have tipped me off), and dense, fudgy, unrisen cupcakes as a result.
Still confident I had read the recipe correctly, I made a second batch, upping the baking powder and they came out wonderfully. Haven't tried the b.p., b.s. combo yet, but the upped baking powder turned out such delicious chocolate cakes that I have been using the recipe as the basis for most of my chocolate cupcake experiments. The cake part of it serves as an excellent master recipe.
Thanks Paula! Will definitely pay closer attention to ingredients before doubting you again!"

"I've made these brownies 3 times. Each time the frosting was great (Warning: Super Sweet!!!). Had no problems with that part.
The first time, however, the brownies turned out incredibly sticky, gooey, and nearly impossible to manage.
The second time, I adjusted the recipe using only 1 stick of butter instead of 1 1/2, cooked them five minutes longer, and refrigerated them a good 30 mins before attempting to handle them. That helped some, but they were still quite difficult to manage.
The third time, I was just craving them and gave no thought to the easy management side of things. Ate them straight out of the pan (haphazardly frosted)!
Returning to the recipe so many times is certainly a testament to it's deliciousness (if you don't mind the sugar rush), and i'd give five stars to the taste and texture alone. Due to the impossibility of handling these treats in any clean way at all, I'm only giving it four stars on the whole."

"Definitely one of the top 10 best chicken sandwiches I've had.
This is super easy to make, and has a near perfect texture.
Flavors blend exceptionally well, and although some may be tempted to use plain mayo as opposed to spicy, I would urge them not to. It is a brilliant touch, believe me. The sandwich is not the same without it.
The best part (or maybe the worst, depending on your outlook) is that you feel you are eating "light", but don't be fooled. Take a moment to count those calories, and then indulge in two or three anyway! I encourage this, and you will want to!"

"These were certainly heavy cupcakes. Mine turned out sticky in addition to being dense. A lighter cake would have been suited better for the peanut butter and jelly part of it considering that the cream cheese frosting was also very thick and sticky. Also, wasn't a big fan of the P.B./cream cheese combo, less so of the P.B./cream cheese/sour cream combo. The one thing these cakes have going for them is that in the end, you do feel as though you ate an entire peanut butter and jelly sandwich after only a few bites, so there is no false advertising going on here.
If you do not have a glass of milk next to you, or are not planning on straining a muscle just gulping these suckers down, I would not recommend making them."