These cookies are festive looking and taste like a brownie. The only change I made was to add a square of melted bittersweet chocolate to the batter. I did what the other reviewers mentioned and put the batter in the freezer for 45 minutes so they were easy to handle and baked them on the second shelf of the oven one tray at a time so they would have a nice crackle on top. Unfortuneatly doing these steps made this recipe a little time consuming to make. I gave this recipe three stars because I felt it would be easier to make brownies in tiny muffin pans and douse them with powdered sugar.

Reviewed On: Dec. 10, 2009

I found this recipe because I had the ingredients on hand and a bunch of garden tomatos that I had to use. I thought it was good for a simple throw together dinner. I followed the recipe but used brown rice, doubled the spices, added a dash of chili powder and hot pepper flakes. In place of the saltines I used little round oyster crackers which is basically the same and added some shredded sharp cheddar cheese.

Reviewed On: Aug. 6, 2009

I made this peach of a cake a couple of times now and love it. I've used fresh or canned peaches and it comes out just as good either way. I did replace the almond extract with vanilla only because I was making this for others and thought sometimes people don't care for the almond flavor. It's a nice size too if there is going to be an array of different dessert offerings.

Reviewed On: Jun. 1, 2009