Delicious and refreshing. I would love to switch it up and make it with watermelon or canteloupe. I also think adding just a pinch of salt would make all of the flavors "pop" just a bit more. I will try that next time...

Reviewed On: Jul. 15, 2009

Pretty good, but a little too sweet for me. I'm admittedly not a chocoholic but I made these for a party so I was trying to please the crowd:) I did chocolate cake, chocolate frosting and dipped (only one side) in chocolate and it was just too much for me. I will try a different cake/frosting combo next time. I also thought the cake mixture was a little too gooey, so next time I plan to use less frosting (maybe 1/2 - 3/4 of a can instead of a whole one). Didn't find them that time consuming to make in terms of the actual work to make them, but you do have to plan ahead to give them time to chill (in the refrigerator) before dipping, and then set after dipping. I personally WOULD NOT recommend freezing before dipping - the cake won't freeze, just get very cold, and when you take it out, the condensation will start to make the cake balls way too mushy. Just refrigerate a few hours or overnight. To roll out the balls, I used a medium-sized cookie dough scoop and then hand rolled (about 1.5 - 2" ea.). I kept my hands a little damp and they weren't messy to roll and came out nicely- shaped. I used Baker's chocolate and it was really thick. Will try to thin it down next time w/cream but this time I didn't dip the balls completely. I just stuck them with a small fork, dipped in one side, and dipped again in rainbow sprinkles to make them more festive. Gave this 4 stars because I thought it was pretty good, but with a few tweaks, easily could be a 5-star recipe!

Reviewed On: Jul. 11, 2009

Great iced tea recipe - reminds me of my grandma's Tennessee sweet tea! The pinch of baking soda is the key. I never would've thought of that...

Reviewed On: May 20, 2009