This is a great basic recipe. It's so quick and easy for a weeknight when cooking seems like too much work (and we all have those nights). This is a go-to, busy weeknight recipe that you can doctor up with whatever you like to your own tastes. Thanks!

Reviewed On: Jun. 20, 2009

Chocolate cobblers that I've had in the past have been like barely cooked brownie batter (and totally delicious). This recipe is good. Bake it in a low flat dish (not a deep one), otherwise it will never cook in the middle. Bake this like you would brownies. The cobbler will "firm" as it cools and will not be runny when warm. Don't reduce the butter, chocolate or sugar. The sugar is responsible for texture in this dish. No substitutes.

Reviewed On: Jun. 13, 2009

Delicious cookies. The cream cheese makes the dough soft and stay soft after baking. The sweetness is subtle and the lemon/jam tartness is lovely with the light taste of the cream cheese. As many reviewers have said, this is a subtle cookie, not a screemingly sweet bold cookie. The lemon zest and apricot preserves are the major flavorings of this cookie. Use good quality flour, zest your lemon properly (avoid the pith), and use good quality jam and you won't be disappointed. Additions that I've found work are using bit of almond extract with raspberry jam. A warning about the dough: as you finish the dough and roll them for the baking sheet, the dough will look fluffy and "too soft". Resist the urge to add more flour. The dough is perfect.

Reviewed On: May 23, 2009