This flavor combination is excellent, but using 2 cups of balsamic vinegar and a cup of olive oil for a 30 minute marinade is ridiculously wasteful in my opinion. I just made the compote and put a couple of teaspoons of balsamic vinegar in it, and used some of the liquid to baste the pork when it was almost done. Turned out great. In retrospect the half cup of butter in the compote is also unnecessary excess. Next time I'll use a tablespoon or two of butter and some white wine or apple juice.

Reviewed On: Nov. 24, 2009

I doubled the recipe, used 1 T. of dough per cookies, baked 7 min, and this yielded 48 cookies for me. The tips to freeze the cups first, and let the cookies cool before trying to remove were very helpful.

Reviewed On: Oct. 29, 2009

This is very good. I used about half of a 12 oz. jar of the peppers, and also added a T. of olive oil. I wanted to check the spiciness to make sure I didn't overdo it, so I started with 1/4 tsp. of cayenne and 1/4 tsp. of Frank's Redhot sauce, then tasted it and added a little less than 1/2 tsp. of Frank's. At first I thought I had overdone it a bit, but I had made it the night before I needed it, and when I took it out the next day it seemed like it had mellowed just enough to make it perfect. I have a friend who really likes hummus, and he was very enthusiastic about this.

Reviewed On: Oct. 16, 2009