I made it as the recipe stated for the crust. It did not have too much flour. I think the key is to use cold butter and cut it in with a pastry blender. I also used my Pampered Chef large pan that is very deep. I filled it to the top with Honey Crisp. I wish I had sliced them a little thinner as the apples weren't done as much as I would have liked with the extra amount I used. I increased the cooking time by 15 minutes because of the extra apples. It was still absolutely delicious. I was surprised that the crust stayed dry! (Maybe the Honey Crisp?) It was even better the second day. With the extra crust on the bottom this feeds a lot of people!!!

Reviewed On: Oct. 2, 2009

This was very good! I let it marinade for about an hour, but will definately try to marinate it over night next time. It is a very light marinade when cooked and surprisingly the heat from the dijon does not pass on to the chicken. My young kids LOVED this. I made and extra batch of the marinade to for my husband and I to use to dip the cooked chicken in. It was also very good today served cold on a salad.

Reviewed On: May 4, 2009

These are so rich and chocolatey! I used the ingredients listed, but had peeled and put the zucchini in the food processor until it was in small bits to disguise the zucchini a little more from my kids (they are becoming leary of everything I bake knowing that it probably has hidden veges in it) Because it was more ground, I think that my two cups of zucchini actually contained more zucchini and liquid, and I mixed it in with the sugar ingredients. Needless to say, I did not have a dry batter at all. It was exactly like brownie batter. They just came out of the oven and even tasting them hot there is no zucchini aftertaste--maybe because it was peeled? They did rise quite a bit but it is definately brownie, not cake like.

Reviewed On: Aug. 13, 2008