Fabulous! I was looking for an all-butter frosting recipe and this will be my new go-to icing. Light, but very flavorful. Do use the full amount of a good quality vanilla -- you won't be sorry! I scaled the recipe to make 32 servings so I could use a full pound of butter and a full 2 pounds of powdered sugar (didn't bother sifting and didn't have any lumpiness), just scaled back on the amount of milk a bit. I had plenty to frost a 9" layer cake, 12 cupcakes, and a 5" cake and still had leftovers with that amount.

Reviewed On: Nov. 7, 2009

Yum! Why buy prepackaged rice mixes when making this is so much better and really not that much more work? Definitely add the garlic & cumin and broth. The only suggestion I have is not to double the recipe in the same pot -- mine came out a bit gluey in some parts; dryer rice grains in others, even with a stir near the end. Original quantities make a sizeable pot anyway.

Reviewed On: Aug. 5, 2009

Very good, but needed some help in the flavor department. Process the garbanzos and veggies (use fresh garlic), then add the lime/lemon juice and EVOO before adding any water so you get a better consistency. I added a good shake of cayenne and about 1/4 tsp. cumin as suggested by another reviewer since the original flavor was so bland. Part of this, I'm sure, is because I didn't use tahini; I just threw in about 2 Tbs. sesame seed. Allow the hummus to sit in the fridge overnight for even better flavor.

Reviewed On: Aug. 5, 2009