Awesome dressing in this slaw recipe! Just a tip: If you don't have sesame oil, don't even bother making this until you can get your hands on some. Sesame oil is super-packed with a nutty flavor (a little goes a long way) and without it, the dressing will be entirely different (i.e. bland!) than intended and will have virtually no Asian flavor at all. Great with a handful of toasted almonds tossed in!

Reviewed On: Jan. 15, 2009

This will result in PERFECT toffee every time if you just follow some of the guidelines. The best tip is stirring constantly until it comes to a boil, but then only VERY occasionally after it comes to a boil (this prevents separation). Also, cook to exactly 300 degrees (anything under 300 will result in WAY too soft toffee), then pull it off the burner and immediately pour it onto a prepared pan, lined with wax paper sprinkled with your choice of nuts (the weight of the liquid toffee will "press" the nuts into it, leaving the opposite side for the chocolate). After a couple of minutes, add your chocolate to the top, wait a few minutes, then spread with the back of a large spoon until even, and pop in the fridge until set. This is the absolute best toffee recipe ever - yeilding a flaky, but crunchy, toffee that is crisp, but easy to chew and doesn't stick to your teeth...the hallmark of the most expensive toffees out there! I'd recommend investing in a $3 candy thermometer...takes the guess work and stress out of the process at the last minute! ONE OTHER TIP: It's not a bad idea to spray your wax paper lightly with non-stick spray as an extra precaution. I have had toffee stick to wax paper and have had to peel it off, which is no fun at all. :-( Thanks for the great recipe!!

Reviewed On: Dec. 22, 2008

I was searching for an exceptional PB cookie for a special treat for the kids and gave these a try based on the reviews. Unfortunately, these didn't work out for us. Followed the recipe precisely, but the cooking time seemed to be way too long, so we only left them in the oven for about 9 minutes (by appearance/texture). Even so, they were still really dry/crumbly (not the moist/chewy PB cookie we're used to), *VERY VERY* greasy (definitely not a cookie to just walk around with without a napkin! lol) and not very "peanut-buttery" at all. We tried another batch after chilling in the fridge overnight, but ended up with the same result. We'll go back to our "regular" tried and true from now on. Thanks for the recipe, though...always nice to try something new!

Reviewed On: Mar. 8, 2008