Excellent. Couple of changes. 1) added Lipton onion soup mix and a good shake of garlic powder at the beginning of cooking and 2) fresh mushrooms the last two hours of cooking. FANTASTIC! even better than my stove top version and much easier. Thanks for sharing!

Reviewed On: Nov. 10, 2009

UPDATE TO BELOW REVIEW: I made this in a loaf pan last night (standard size). I then refrigerated overnight. Much easier to cut and eat and still way delicious. Would probably be great also nuked for 15 seconds and served with ice cream, but the loaf pan really did it in my opinion.. now, back to my earlier review....In the words of my daughter.. OMG! much easier and yummier version of a oatmeal chocolate chip cookie with the added yummy caramel. I did use the advice of other posters: line pan with foil limit butter to 1/2 cup (one stick). I also substituted cream for the milk suggested (about a tablespoon or so) and cooked in a pie tin. It is sooooo good.. a keeper! Thank you for posting this!

Reviewed On: Apr. 29, 2009

This is yummy. I followed the recipe as written, with the exception of frozen blueberries instead of fresh. I was concerned about the sugar too, but it turned out fine. My landlord loved it! I also used a springform bundt pan, which helped a lot with the disembarkment (ie, taking it out of the pan). The batter was a bit stiffer than I'm used to and freaked me out a bit, but it turned out fabulously.... ymmmmmmm. (written with blue fingers from the berries!)

Reviewed On: Apr. 6, 2009