I enjoyed this recipe but found it really hard to get a good consistency in a blender. It's probably best to puree the cooked chickpeas in batches.

Reviewed On: Aug. 2, 2009

I really wanted to love this recipe, but I just didn't. I was expecting it to be different, somehow. The cupcake has to be totally underbaked and still be in batter form in the center in order for the cookie dough not to get cooked, but even with a "liquid" cupcake center the cookie started baking. It tasted good, but not great, so I don't think I'd make them again. UPDATE - I sent these cupcakes to my husband's office and they received rave reviews from his coworkers. His boss called it "the best cupcake I've ever had in my life." So I guess my personal opinion on them doesn't matter!

Reviewed On: Aug. 2, 2009

This was really delicious! I took the advice of another poster and reduced the amount of sugar, and since I only had 29 oz. cans of peaches and a 9x9 pan instead of 8x8 I ended up using most of the peaches from the larger can in order to have enough fruit in the cobbler. Not sure how it would be fruity enough with only a 15 oz can!!! I also sprinkled brown sugar on top instead of white sugar because I thought it would look prettier that way - So yummy!

Reviewed On: Jul. 29, 2009