Pretty good recipe for caramel and very easy to do. I used turbinado sugar and regular cream since I didn't have heavy on hand. It's pretty thin, but I did need it thin for the caramel apple salad I was making. Even though I never left the pot, I'm pretty sure I burnt the sugar. For what it's worth, I will be using this recipe again!

Reviewed On: Jan. 26, 2012

These cookies were pretty good! I scaled down the recipe to do 24, but still used the entire 1 cup of peanut butter. I used half dark chocolate PB and half super chunk and they were very peanut buttery! The first batch I baked at 10 minutes and once they cooled, they were a bit crumbly - these tasted similar to PB fudge. The second batch I timed at 8 minutes but they looked very raw, so I left them in the oven another minute or so and they turned out better than the first batch. The dough was also SUPER sticky on the first batch (even after chilling) so they were very hard to work with. The second batch went in the freezer and rolled out perfectly, so that may of made a difference in the first batch being a bit crumbly. I also added white choc chips for an extra kick. Will make again!

Reviewed On: Nov. 21, 2011

Not a bad recipe but definitely not an easy one! For those of us without a bread machine to do all the work: proof your yeast until it gets all foamy before adding to your dry mixture (I added 1 tsp garlic powder to mine). Mix and knead well and let it rise for about 40 minutes, then follow the rest of the recipe. I couldn't get the balls to not stick to my rolling pin so I just did it by hand. They weren't very pretty this way. I also had a hard time transferring them to the baking rack... they didn't stay round at all (more like deformed oblongs). I was pretty mad at this point. The end result was hit and miss. Some I were able to split open but some I were not. Out of all the pita recipes tried, this has definitely brought me the closest! Despite much frustration, I'll keep trying these until it comes out right.

Reviewed On: Jun. 25, 2011