These is a great recipe for deliciously chewy cookies. The first time I made them I followed the instructions but the second time around I made my own modifications because I wanted them to be chunkier and more flavorful. I added one cup of raisins and one cup of walnuts plus a 1/2 teaspoon of allspice. I did no hill the dough and I did not flatten it with fork dipped in sugar. The raisins makes them sweet enough. The result was a sinful cookie bursting with flavor and with sweet raisins and crunchy walnuts in every single bite. YUM!

Reviewed On: Dec. 11, 2008

OMG This is absolutely DIVINE! I made it for my wedding anniversary and it was a hit! It doesn't take all day and it's a delicious, beautiful cake, perfect for a special occasion. I do recommend you give the cake a little loner to cool down. If you only wait 10 minutes it'll still be warm and when you slice it horizontally, it'll crumble. You may want to wait about an hour if you have the time and it'll cut easily and the presentation will be much neater and professional.

Reviewed On: Nov. 21, 2008

This is probably one of the best bruschetta you'll ever have. I didn't have Mozarella on hand, so I substituted with 4 cheese Mexican blend and it gate this an awesome kick. It was so good I think I will continue to make it with the Mexican 4-cheese blend going forward.

Reviewed On: Nov. 21, 2008