"I'm in heaven. These are so good, and so easy to make! I made them as written this time, but the possibilities are endless. I'm thinking Nutella filling would be great, or any kind of jam really. The only adjustment I made was to cover the pan loosely with foil for about 20 minutes of the bake time, because the almonds started to get brown within "

"Oh man, these are good. The batter is so think I was worried they would be dense, but not in the least. They are fluffy and tasty and not too sweet. The sour cream adds a nice, unidentifiable, touch. I followed the instructions and filled them just over the top of the muffin liner---this works because it's so thick---but the muffins rose slightly "

"Great fall flavors in this dish! As others mentioned, even after cutting the apples into larger pieces, they were still mush compared to the squash (and I did buy cooking apples). As an afterthought, I decided it might taste better to puree the squash/apple mixture together after cooking. I love mashed butternut squash, and the apple would add a n""

"This was my first time making risotto. I was a little intimidated, but it turned out perfectly. I did a 'cheat' version, since I was missing a lot of ingredients. I left out the pancetta and saffron, used cremini and button mushrooms, and halved the recipe (which was still a ton for two people)
. I used all chicken stock since I didn't have mushro"

"This was my first time making risotto. I was a little intimidated, but it turned out perfectly. I did a 'cheat' version, since I was missing a lot of ingredients. I left out the pancetta and saffron, used cremini and button mushrooms, and halved the recipe (which was still a ton for two people). I used all chicken stock since I didn't have mushroo"

"Yum, this is awesome! I made it three days ago and have been testing it each day, and it only gets better. The recipe makes it seems as though you should use it right away, but I would definitely give it a few days to steep.

EDIT: Actually, I just got online and read about 100 articles on botulism in infused oils. Apparently garlic in oil is the perfect environment, and even refrigerating is not always cold enough to keep it at bay. So I guess that's why the recipe calls for using this right away. Am very sad, but will be dumping out my beautiful oil now . . .

"Yum, this is awesome! I made it three days ago and have been testing it each day, and it only gets better. The recipe makes it seems as though you should use it right away, but I would definitely give it a few days to steep.

"Yum, this is awesome! I made it three days ago and have been testing it each day, and it only gets better. The recipe makes it seems as though you should use it right away, but I would definitely give it a few days to steep.