DELICIOUS! I followed the recipe exactly, but instead of water and bouillon I used turkey stock that I made from my Thanksgiving turkey. The soup was spicier than I thought it would be, but I love spicy foods. For anyone who can't eat spicy foods, I'm sure it could be made milder by cutting back on the chili powder and using mild salsa (I used medium). The recipe doesn't call for any added salt, and I found that it didn't need any; it was perfectly seasoned. Thanks for the great recipe!!!

Reviewed On: Dec. 3, 2009

I would recommend not rolling the dough too thin, as the cookies are VERY delicate and break easily. Also, many of mine stuck to the pan, even though I sprayed it with Pam. Next time, I'll try putting them on parchment paper. I skipped the egg whites and almonds, and sprinkled the cookies with powdered sugar after they were done instead. Overall, they came out very light and delicious.

Reviewed On: Dec. 3, 2009

Very unique and attractive cake. I made a chocolate fudge cake from scratch (I prefer scratch cakes to box mixes), and I used a 10"x14" pan. The cake was perfectly done in 60 minutes. I'm glad I took others' advice and used a pan bigger than 9"x13". Even an 11"x15" pan would work well. The cheese filling was a little bland. I used 1 tsp. rum extract instead of vanilla, but I probably should have used at least 2 tsp. Also, I think the filling could have used a little more sugar. Overall, a very good cake, and it tasted even better after a few days! I'm sure I'll be making it again with a few alterations.

Reviewed On: Dec. 2, 2009