I used the microwave method described by BARBSRX and it was spot on. I also used only 1 egg yolk and a little less butter, but used a good quality double-strength vanilla. I don't know how this could taste any better or be any easier to make. Just make sure to use a whip instead of just stirring. This was so good I couldn't wait for it to cool before I attacked it. Okay...now I'm going to go hide my bathroom scales...

Reviewed On: Mar. 8, 2009

I made a few changes and have lost track of how many times I've made this recipe - it's the only chili recipe I use anymore. I use one can vegetarian refried beans instead of mashed beans and add a can each of kidney and pinto beans. One cup of water is plenty and I use smoked paprika and petite diced tomatoes instead of crushed. This is really good stuff. Great with cornbread.

Reviewed On: Nov. 9, 2008

This recipe is so understated that it would be easy to pass it by - a big mistake! I used a little less sugar and the end result was a perfectly balanced cornbread. Not too sweet, not too cakey. Made 6 mini-loaves instead of muffins, and they were moist after heating in the microwave three days later. This is a very quick to make recipe.

Reviewed On: Oct. 15, 2006