Loved the cupcakes. I didn't have trouble with collapsing...that is usually due to opening the oven too soon because the cold air makes the cupcakes collapse. If you dont want small cucakes fill it 3/4 full or a little more. Make sure you grease the top of the muffin tins in case they rise too much that way it doesn't stick. What is really important is to make sure you cream together the sugar and butter very well. If you dont you wont have a rising agent. Made these with the Wedding Cake frosting on this sight only I made fresh raspberry syrup in the cupcakes and the frosting. Delish but not the right frosting. Needs something lighter or something really chocolaty...would go with some of the other suggestions next time.

Oooo such a tasty meal...I made the pesto fresh however with a recipe off of this site. Also works great with thin boneless porkchops. You dont have to cut them in the middle just fold it over the pesto like a roll up. Went really well with a simple side dish of rice and steamed veggies.

Ah bliss! This is red velvet cake. Being a southerner (transplant though I may be) It is a delightful cake. I have been up and down the east coast and across the United States (being Air Force Officer brat myself) I have been in many fine establishments and known many Southern Gentlewomen who have this exact recipe. Except the white chocolate spin on it. Now while cream cheese frosting may indeed not be "traditional" as tone reviewer put it it is now a new Southern tradition. As the red devils food cake is known for its tang so is cream cheese which compliments it. Sometimes newer is better. This recipe doesn't claim to be old fashion or traditional. I love a new spin on an old favorite. I can name at least 300 Southern bakeries that use cream cheese frosting on thier red velvet cake. Why because I am a aspiring baker who is almost ready to open her own. I will be using this recipe. My husband is a Sheriff and his whole dept loved them (with quite a few Southerners in there by the way) They said it brought them back to thier child hood. Also as a note cream cheese has not become traditional until late last century because of refrigeration. Thank you for the wonderful recipe!

I was very happy with the way the recipe turned out. Only thing I ommited were the sweet potatoes because I didn't have them on hand. Might try that though I believe carrots and even peas would give it enough richness. My family loved the dumplings. This is my first try making dumplings and they turned out beautifully. Husband said they brought bake great memories when he was a kid.

Alright here is what I did. As I say usually I give the recipe a fair shake but some things didn't sit right with me for flavors. I didn't even read the reviews until after I made the recipe. I certainly didn't bread the pork..tenderloin is naturally juicy. I cooked the pork first in a skillet with the lid on. Then I let the meat rest with the lid on. Second I didn't add the wine. Mostly because we are a dry house and I am not big on wine flavor. Mushrooms? nah..too earthy for this exotic dish...they get lost in all the flavors going on. Since it was the day before grocery day I didn't have coconut milk in stock so I used a can of evaporated milk and put some pur coconut extract in it (1 tsp) I also added more curry powder, paprika, red pepper, and more peanut butter. My husband said to feel free to make this any time. There will be a lot of sauce the point is to put it over the rice. Also dont overcook pork because it is high in fat it will dry out. Like I said before put the lid on and let it rest so the juices dont come out.

Wasn't impressed with the flavor. I wish I had read TMillers review before I made them. I usually like to give the recipe a fair shot. Not very peanut buttery recipe. More sweet then anything else. Very cake like...brownies are supposed to be fudgy and full of the flavor they claim to be (i.e. chocolaty) So over all blah...maybe I will add peanut butter chips to it. But I do love the concept. Followed the instructions for the time...it turned out perfect...some people might want to invest in an oven thermometer might be why your brownies didn't turn out.

the pups really like this treat

I think this is a fab cake! I have made it twice in cupcake form. Just so you know to anyone who didn't try the frosting it isn't too sweet. Its very delicate tasting. I prefer it to the other recipes that have butter. Plus I have seen some recipes that have 4 cups of powdered sugar to pkg of cream cheese. This came out perfect. I am currently researching recipes for a cupcakery I plan to open and I can tell you I will be using this one. I love nut and the first time I used pecans and walnuts and I put more in than what this said. The second time 2 days later my husband asked me to make it again but I didn't have any nuts so I diced up apple. Turned out beautiful both times. My husband is a sheriff and all his co-workers are my taste testers. They claimed this one a winner!

how awesome is it to have the secret recipe!

this isn't beef stroganoff....not in the least...no seasonings and no flavor..of course you didn't taste anything but the sourcream.

I'm Czech to only my great grandmother used rye bread...quite a nice taste with the pork and saurkraut. sometimes Czech dishes seem so German like because Austria is right over the mountain range.