Not sure if anyone has already stated a definitive hypothesis, but I'm pretty sure that the texture problems (large crumb) are due to All Recipe's modification of the recipe. If you've read the submitter's review that explains the original instructions, the dough is supposed to be stirred over various periods of an hour. However, as I just noticed when I prepared the dough, the All Recipes version calls for the dough to be kneaded which requires a great deal more flour. This is why people are complaining about sticky dough and the need for 1-2 cups extra flour than is called for in the ingredient list. The "stick" problem wouldn't be a factor if you just had to stir as opposed to knead. Now, I am making the dough today for sub-style sandwiches, so I didn't mind if the texture was more dense. Thus, I chose to prepare it by kneading this time. The next time I am looking for a more "authentic" French bread, I will try the original method and update my findings here! Test this out and see if I'm right! Hope this helps.

Reviewed On: Jul. 29, 2008

These whoopie pies are great! If you like "traditional" whoopie pies, this is the recipe for you. The filling is not a sweet buttercream or marshmallow, but fluffy and just the right sweetness. A few tips based on others' reviews: I do not recommend refrigerating the batter before baking, nor does it require time to sit. This makes the 'cookies' come out more dry. If your batter spreads thin while baking, it is not due to the recipe. One element that is key is the cocoa powder. When measuring this, make sure to pack it down (or at least sift it). This will ensure a very chocolatey flavor and keep your batter from coming out too thin. On a similar note, the filling should not come out thin if prepared correctly. I made this on a very hot and humid day and the filling didn't come out runny. Be sure to beat using a mixer (I even used a hand mixer) for the full 20 minutes. Have faith, the filling will come together! And do give this filling a shot. I'm generally opposed to using shortening, but sometimes it's worth it. This filling was really great and worth a try. Finally, these desserts taste great warm, cool from the fridge, and frozen. But be sure to note that the texture of the 'cookie' changes entirely when put in the fridge or freezer (drier and even drier, respectively). Overall, a great recipe for when you want something *special* that reminds you of your childhood. A+

Reviewed On: Jun. 8, 2008

My family and I loooove this recipe and have made it many times! We make a few changes (like others have suggested): brown rice instead of white, usually we omit the swiss, and using the crushed tomato (as in another reviewer's comments) really adds the extra flavor needed. I, like the recipe poster, ate this meal with meat as a child, but we're close to vegetarians now. Thanks for this delicious version of a classic! It's highly recommended! Helpful hint: I insert 3 toothpicks into each pepper so they don't fall over while baking.

Reviewed On: May 23, 2008