I always bake bacon, even if I'm only doing a few pieces for my husband and I. I use a jelly roll pan (basically a cookie sheet with sides) and line it with foil, for super-easy clean-up. All you have to do is let the grease cool a bit, wrap the foil up, and toss it. I bake mine at 400 degrees usually for about 10-12 minutes. I don't turn it. I have also made candied bacon by sprinkling the bacon with brown sugar before baking it.

Reviewed On: Nov. 27, 2009

This turned out excellent. Very very light and fluffy and tender. I tried making cupcakes out of the batter. They taste great but crumble a bit when you try to pull the cupcake liners off since they're so soft. I also filled the lines a bit too full (the batter raises a lot in the oven) and had some spillage (nothing too serious, though.) I will try a cake next time, though I don't have 2 8" pans. I may also cut back on the sugar a bit since this turned out very sweet. We didn't think it needed a frosting or any kind of topping since it was so sweet, but I would like to try it with fresh whipped cream and strawberries.

Reviewed On: Nov. 24, 2009

Love these cookies. I never have any trouble with running out of the chocolate dough before I can use up all my peanut butter centers; in fact, the first time I made these, I had too much chocolate dough and not enough of the PB filling, so the next time I made them, I made 1 1/2 times as much PB filling as the recipe calls for. I also use about 2 tablespoons of either sour cream or plain yogurt, whatever I have on hand, in the chocolate dough, which I think is key to getting the chocolate around the peanut butter without making a mess. These make big cookies! I have extra large baking sheets and can usually get 20 small drop cookies per sheet. With these, I only get 12 per sheet. They're a little time consuming but worth the effort (especially if you have a husband willing to help assemble them!)

Reviewed On: Nov. 24, 2009