These are amazing! I made red velvet cake balls with cream cheese icing and they were simply heavenly. They freeze really well so you can actually make a few, leave the remaining balls in the freezer then come back a week later and make more. No freezer burn whatsoever. I used an entire bag of almond bark. I do not recommend the double boiler method. Melt a few squares of almond bark in the microwave and add more as needed. Leave the balls in the freezer while you work, I found removing ony 3 or 4 at a time worked best. Otherwise, as the balls begin to thaw the almond bark will pick up bits of cake and you will not get a smooth coating. I served these at our annual Christmas party and received rave reviews. I am now referred to as the Dessert Goddess.(lol) I cannot wait to try other variations. I love, love love this recipe.

Reviewed On: Jan. 8, 2009

If you love garlic you will love this recipe. It was fantastic according to my garlic loving family. This is a simple dish that tastes and looks as though a great deal of time was spent in the kitchen. The only changes I made included using precooked, italian seasoned breasts which I dredged in breadcrumbs instead of flour. I then gave them a quick sautee. I also doubled the sauce to have enough to pour over linguine. This is a perfect dish for an inpromptu dinner party or for unexpected guests.

Reviewed On: Nov. 9, 2008

Fantastic recipe. The cookies were very flavorful, not overly sweet and super moist. I did make a couple of changes though. First, I used 1 cup butter in lieu of shortening. I also substituted whole wheat flour for the all purpose flour. Finally, I did not have any cloves so I used a mixture of nutmeg and ginger instead. Baked for exactly 10 minutes and these were perfect. My family loved these.

Reviewed On: Jul. 20, 2008