This soup was extremely disappointing. I thought the carrots completely overpowered the flavor. I omitted the brandy. The end product was very bland despite adding cayenne, crushed red pepper and doubling up on the garlic. Needless to say I will never make this again.

Reviewed On: Jan. 26, 2009

What a great recipe! I was scared and overwhelmed because of all the ingredients; however this was very easy to make! I used balsamic instead of red wine. I also added broccoli, cauliflower, green & yellow peppers and red onions. Since then, I have been making the vinaigrette and using it on regular salads. I definitely recommend this recipe! Thanks so much Nicole!!!

Reviewed On: Nov. 9, 2007

I am from Panama and have been making this cake for over 20 years and am constantly making changes to make it even better. This is my favorite cake ever and it is always a hit! A few suggestions: 1 - The toppings can vary from cherries to coconut to cajeta (caramelized milk). 2 - I never use regular milk or whipping cream. Instead I use half & half. I also recommend using either eggnog or coconut milk. 3 - Most of the time, I don't make the cake from scratch - instead I use white cake mix (I don't recommend the butter cake mix for this recipe). When the cake is ready, I cut off the sides and the top to let the cake soak up the milk. 4 - Always let the cake sit overnight in the fridge...letting the cake soak up the milk makes it even better! Plus this way you can decide whether to take out the milk or leave it in (I like to leave it all in). 5 - Kahlua and Rum adds a great kick to this cake!!! I've even heard of tequila-lime tres leches. Basically this is such a versatile recipe with millions of ways to make it your own!

Reviewed On: Nov. 7, 2007