I have never tried a wine cake, but it sounded interesting. This is very good! I'm eating some right now. I used cooking spray in the pan and used the cinnamon-sugar. This gave a nice crispy crust on it. (I also added 1 tsp. of cinnamon, just because we love cinnamon.) The crunchy crust in combination with the soft, tender center was a nice contrast. The wine added a very slight background flavor. This recipe could be the springboard for many variations. It really does scream for the addition of fruit & sauce of any favorite flavor, and I would highly recommend planning on adding it.

We really liked this recipe. Simple, easy, and flavorful. Just the way we like it. The only differences I did was to cube the potatoes instead of slice them (much easier to stir later), and to sprinke on the cheese after the stir instead of in the beginning, so it was nicely layered on the potatoes. This one will go into regular rotation!

Very good recipe! The flavor was very good. Not overpowering, just a yummy background. The only changes I made were to use fresh minced garlic rather than the powder, plus I added about 1/2 tsp. of horseradish. Since smooth, non-lumpy mashed potatoes are a sacrilege in our house, I combined the ingredients in a bowl, plopped them on top of the hot cooked potatoes and hand mashed. This one's going in my cookbook for regular rotation. Thanks for sharing it!

This was excellent! This one's going on regular rotation! I made very slight changes: I went with a 75%/25% mixture of chicken broth and white wine. I warmed the mixture in the microzapper and let the bay leaf float in it. I used half butter and half bacon drippings to prevent burning. Quickly sweated the garlic and onion, spooned out from pan, leaving the flavored oils. I cooked the pork chops until an internal temp of 140 degrees (about 10 minutes), plated, and covered with foil and a towel while I finished the sauce. Then deglazed the pan with the broth mixture. Put the garlic mix back in and added the spices. I did reduce the amount of paprika to about 1/2 tsp, added the salt & pepper to taste at this point, added a big pinch of cayenne. Let it reduce, cooled, added the sour cream and served over mashed potatoes. Oh yeah, mashed potatoes are required! You don't want to lose all that sauce! Thanks for offering it to us!

These were very good! The dough is dead-on. The filling did not amount to enough seepy-goodness for me, so I'll have to see how the other reviewers did it also for some hints. 2 hints for you all: First, use the BEST cinnamon you possibly can. If you can get it, Cinnabon sells jars of their cinnamon that you could use in this. I used Penzey's, and although it was very good, there just is NO COMPARISON to Cinnabon cinnamon. If I could buy cases of the stuff, I would be a very happy camper. Number two: the "secret" ingredient in the frosting that will make it match theirs almost perfectly, is the addition of a few drops of lemon juice. If you made the frosting and thought it was close, but something was missing, there it is. Try it!

I really liked this recipe, but I think it would be even better with the addition of a splash of wine in the sauce. I also think this would be really good over rice. Alas, I won't get to try those suggestions. Even though my hubs likes blue cheese, he hated this recipe, and has threatened to make his beefaroni if I ever make it again. I'm not taking any chances!

I made these last night, and they are very good. Nice mild taste. They look festive! Others mention they are like sugar cookies. I think they are much closer in taste to spritz cookies. I cooked them so they were very lightly crisp on the edges, but chewy on the inside. Just the way we like them. Very filling, though. I can do some major damage on a bag of Chips Ahoy, but could only do 3 of these when my snack-o-meter dinged. Do not try and make these without a good supply of ice cold milk. You'll tank me for that tip later!