I grew up with the traditional peanut butter blossom cookies Mom made every Christmas (though I find a reason to make them year round, myself). One of the minor problems with the blossom cookie is that there isn't always enough chocolate in every bite. This recipe cures that! Wow! The chocolate isn't over powering and complements the 'not so sweet' peanut butter cookie perfectly! I will never make blossom cookies ever again! These are FAR better! I baked mine in regular sized muffin tins (I actually used the Reynolds star shaped muffin tins), baked them a little longer to account for the increase in size and followed the recipe as written. There was chocolate left over, but I don't think it would have been enough for a double batch. FANTASTIC!

Reviewed On: Nov. 26, 2009

My husband, who doesn't like sweets very much, asked for a pineapple upside down cake yesterday. (YAY! I get to bake and NOT eat it all myself!) I had never baked a cake in a cast iron skillet before, and I must say it made the cake AMAZING!!! I think I'll try it with all of my cakes from now on! I made some minor changes, which I think made the cake incredibly moist. I used a white cake mix, but instead of following the box directions, I added three eggs, 1/2 c sour cream, 1/2 c vanilla yogurt, 1tsp vanilla, and 1/2 c veg. oil. I also added a small amount of pineapple juice (1/4-1/2 cup). The cake was SUPER moist and delicately browned in the skillet. It came out of the pan easily, too. (Hmm...mighta been all that butter!) I wasn't too fond of the gritty brown sugar topping. I love the idea of it, but it was a bit too much grit. Next time, I'll try sprinkling the brown sugar on to make sure I put on only a thin layer. 1.5 cups was too much and overpowered the pineapple flavor. I also didn't have fresh pineapple, so I used the canned, crushed variety. I wish I would have had two cans, though, as one can was definitely not enough. Overall, it's still a very delicious, incredibly moist cake!!!! I will definitely make it again!

Reviewed On: Jul. 29, 2009

I read many of the suggestions and decided to try 2 cups of sugar instead of the 2.5...it was fantastic! I doubt the extra half cup would have made it too sweet. I made it for a baby shower and the girls couldn't get enough of it! I'll definitely make this one again and again.

Reviewed On: Jun. 28, 2008