really amazing. i used 2 tbs instead of 1/4 cup flour. i also use this recipe along with the double layer pumpkin cheesecake from this site.... basically take this recipe, pour half in the spring-form, then with the remaining half, add 1 3/4 or 2 cups of pumpkin puree, 1 1/2 teaspoons of cinnamon, 2 pinches of clove, 2 pinches of nutmeg. then pour this pumpkin mixture on top of of the first layer. bake as usual. (you can also just use a can of pumpkin pie filling- already has the spices in there. or if using the puree, you can vary the amount of puree and spices depending on your liking) soooo good!!

Reviewed On: Nov. 24, 2009

we used really thick ribeye steaks and followed the same directions. AMAZING!! we used one suggestion and added cherry tomato halves towards the end of the reducing. (we smooched them first to get extra water out). yes, very balsamic-y, but we love that. we used 2 cloves of garlic instead of 1. AMAZING!

Reviewed On: Feb. 26, 2009

followed reviewers advice and used all chocolate, no cocoa. it was amazing- although i forgot to add 10 min to cooking time for using all chocolate. so it was more like a mushy brownie. but it still was amazing. we also used 3/4 dark chocolate and 1/4 milk rather than all semi sweet. i think next time i'll use ramekins or cupcake tins- seems like it would be better out of a cup. just remember to add 10 min cook time if you're using all chocolate!! i made it again with 1/4 teas. cayenne pepper and a dash of cinnamon. excellent!

Reviewed On: Feb. 14, 2009