My daughter loved the batter, and while they were cooking, the smell was amazing. I just took them out of the oven, and unfortunately, the do seem to be more of a cakey consistency, while we prefer the dense, fudgey type with the crackly top. I even took the suggestions of another reviewer, but it looks like I still overmixed it (btw, I am not a brownie virgin, so I have made scratch brownies before with our preferred consistency. Based on taste alone, I'd have to give 2.5 stars

Reviewed On: Sep. 20, 2009

Excellent! Pretty much followed the recipe without any remarkable adjustments for my Hubby b-day on Sunday. I used it to frost a chocolate layer cake and he and the kids devoured it. He said it was the best he'd ever had, including his mom's! One note: While I was making the frosting, it didn't seem like there would be enough to frost two cakes, but I had plenty, even with the kids stealing a taste here and there. Very good recipe...definitely a keeper

Reviewed On: Jun. 9, 2009

Made this Giardiniera yesterday and I've been practically eating it with a spoon! I cut the recipe in half and made a few adjustments (no cauliflower, used a combo of Pinot Grigio Italian wine vinegar and Champagne vinegar to replace the plain white vinegar.) Better than anything I've had from the grocery store, as good as anything I've had on a Chicago style Italian Beef (and yes, I'm from Chicago). Now I'm wishing I hadn't cut the recipe in half, but I will be making this again.

Reviewed On: Sep. 5, 2008