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

This is great, we loved it. I made 1.5x the crust and filling and 2x of the topping in a 13x9 pan. I did not sprinkle the topping on until it had baked for about 30 minutes, then baked until it was set.

Reviewed On: Oct. 12, 2009