These were simply amazing. I wish I could have made them exactly as the recipe stated, but I am living abroad, and american cheese is impossible to come by. I substituted 3 parts light laughing cow cheese, 2 parts mozzarella, and one part queso tierno for the cheese. Since these are milder cheeses I added one onion cut into strips. The onion practically caramelized; the sauce tastes amazing. Everything about this screaams home-cooking. I am so glad that I tried the recipe, modifying it with new cheeses. This is one for the box!

Reviewed On: Apr. 15, 2007

I really hate to give a recipe a bad rating, but this was not at all what I expected. First, the icing is extremely difficult to work with. It also makes too much. 6 cups of nuts is also too much. I ended up with lots of little chopped peanuts left over and nothing to do with them. The stones themselves are just barely ok. The icing is almost pure sugar and is the predominant flavor. The cake is basically flavorless. It was a lot of time and effort to ice and nut them, and after all of that, all you can taste is the icing and nuts. I was really disappointed.

Reviewed On: Mar. 20, 2007

I made these rolls twice. The first time I did the recipe by the letter and was very disappointed. Though they smelled divine while baking, the taste left much to be desired. After all the word of chopping fresh chives and parsley, you couldn't even taste them! Besides that, the rolls were flat and just looked sad. The second time I made the recipe I tripled the herbs and made only 15 rolls. I also added some butter and fresh garlic to the egg white brush on. The results were steller. The rolls tasted slightly herby and were big and fluffy. I whipped some of the leftover chives into butter, making chive butter, and served it alongside the rolls. They were a big hit this way.

Reviewed On: Nov. 26, 2006