The taste was spot on for rugelach, flaky dough and a delish filling. I used raspberry preserves with seeds which worked fine. I anticipated problems with the dough but it was actually quite simple to roll out, place the filling on, roll up & cook. The only problem I had was a few of them came undone and the filling spilled out. Those few didn't look good but still tasted great! Next time I will freeze the rolled cookies on cookie sheets for 30 minutes before baking, I had success with this trick in another rugelach recipe I tried (after this one). Also, be sure to use wire racks, not paper towels to cool them, the paper towel stuck to the filling. Will definately make again.

Reviewed On: Dec. 19, 2008

this cake is what I have been looking for- a dense, moist, chocolatey cake. I used 1/2 brewed coffee and 1/2 kahlua in place of the coffee liquor. I baked in two 9" round pans and just watched the bake time. The chocolate chips are a wonderful addition. Whoever says this does not taste like a bakery cake is crazy! I am very picky (I'm a prior career cake decorator, now just for fun) and this cake passed with flying colors. Will definitely be my signature recipe for chocolate cake. Thanks for posting the recipe!

Reviewed On: Nov. 5, 2008

this one is a keeper! my old recipe was lacking, so I tried out this one and it is perfectly creamy, and the addition of dijon mustard really adds dimension to the flavor. the only thing I did different was use onion instead of shallots & no mushrooms. it cooked up quickly and will definitely replace my old recipe. thanks for posting this one!

Reviewed On: Aug. 9, 2008