Hmmm, I didn't like how watery it tasted. I always like my sauces creamy, especially with bread pudding. Not as terrific as I hoped, unfortunately. Next time I'll stick with traditional creme anglaise- something not based on water.

Reviewed On: Jul. 5, 2009

These are pretty addicting cookies! I cut back about a 1/4 c. brown sugar and maybe a 1/4 c. white sugar, and they were still plenty sweet. I also added about 1/4 tsp. of cloves and 1/2 tsp. ginger! This was a good move because it gave the cookies a good spiced taste. I think I may have added too much pumpkin, but I liked the way they turned out- there was probably 20 oz of puree. I just rolled them into balls, flattened them just enough to stay put on the pan, and baked them for about 12 min. YUM! It makes a LOT of dough, so I also made a cookie bar- I baked it for 20 min. first, cut the bars, and baked them an additional 5 min.

Reviewed On: May 29, 2009

I switched out the sausage for chicken and replaced the wine with chicken broth- it was still delicious! So maybe the dish was completely changed by me... but it's a good base for a light pasta dinner!

Reviewed On: Mar. 29, 2009