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Lovely! Mine cracked a little on top while cooking, but this only affected how pretty they looked. I also found them a bit hard to turn out - next time I might make them in little ramekin cups rather than a muffin tin. I might also make a tad more crust than recommended - I found I didn't quite have enough. Easy to remedy, though! The flavour was great, though - quite lemony, which surprised me (but it was a pleasant surprise). Tasted almost like a delicious lemon tart, very nice. Excellent serving size for one, also. Very pleased, and will definitely make again!

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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 14, 2009

Delicious! And surprisingly easy to prepare. I loved this recipe and while it's a tad expensive (good steak is, after all) it really impressed my husband for V day. Partnered beautifully with some creamy mashed potatoes and lightly steamed asparagus. Wonderful - which surprised me because I usually am not a fan of blue cheese... found it delicious in this! We both loved it and felt very extravagant. I will definitely make this again for special occasions. :D

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Classic Gingerbread Cutouts

Reviewed: Dec. 21, 2008

Loved this recipe. Easy and quick to make, and very quick to bake - and it made TONS of cookies. The only problem I had was at the point at which I added the eggs and molasses to the creamed sugar/butter - it caused the butter/sugar mixture to separate horribly, which wasn't ideal. However, as soon as the flour went in it wasn't a problem any longer. The dough was wonderful to work with. I can only imagine those who say it was too dry or too sticky have never made dough before - adding the flour is an art, not an exact science! ;) You have to stop adding flour when you get the right texture! (Doesn't every cook know this?) I also doubled the amount of spice, and I'm glad I did. The gingerbread is tasty without being overbearing - I can't imagine how bland they might have been with half as much spice. Will definitely be using this recipe again. Thanks to the author - love it!

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Stuffed Peppers for Two

Reviewed: Mar. 5, 2008

Loved it! :) I put in about three times as much worcestershire sauce and twice as much onion as asked for, mainly because I like them both. I also omitted the cheese on top and instead made a cheese sauce (from a roux base) and put that on top instead. Husband loved it too - and it was the exact right amount for us both! Will definitely make it again.

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Herbed Dumplings

Reviewed: Feb. 9, 2008

I'm a British girl living in the USA, so I needed a substitute dumpling recipe for one of my stews since I can't get suet over here. This one looked ideal! I halved the salt as per some of the other comments, and I didn't make them as liquid as the recipe suggested, but rather rolled them into sticky balls and placed them in the top of my stew. They became GINORMOUS! I couldn't believe how much they swelled up - at least three times their original size! This wasn't really a problem though, as they tasted great. If I was going to make them again, I'd cut down on the amount of herbs - they were too herby for my tastes and I didn't even include the parsley as I didn't have any. I would also probably halve the recipe to make fewer, smaller dumplings. Will make it again with adjustments!

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