Exceptional!!! I can imagine that if people didn't have olive oil around, they could use canola oil and it would taste fine that way also. The only thing I different was I used Italian Seasoning in place of the oregano for an extra kick. I also didn't have red wine vinegar so I used balsamic vinegar and it was still excellent! Great recipe.

Reviewed On: Nov. 10, 2009

So easy yet so amazing. My fiance says they're the best dessert I've ever made. Glad I don't have to make a fuss to make him happy!

Reviewed On: Jun. 25, 2009

This recipe is very good. I've made them twice. However, there are a couple of things that I changed the second time around. First off, instead of the 4 eggs, I used 1/2 cup of egg substitute such as Eggbeaters or Quick egg. This helped tremendously in making the dough more "spreadable". I also added a tablespoon of almond extract which should actually be a necessary step in this recipe. Aside from that, I melted the butter with 1/4 cup heavy cream and 2 tablespoons butter. When it was ready to be spread, I used 3 8X8 square pans. There is really not much batter for the 13X9 which the recipe calls for. Good recipe overall! Thanks

Reviewed On: Jun. 2, 2009