I looked repeately at the recipe to see what I did wrong. The only change I made was 1% milk instead of skim. It came out like lightly chocolate flavored water. In an attempt to salvage - I doubled the cocoa powder and sugar and it was slightly better. Then I added a couple sprinkles salt, again a little better but not worthwhile. Then I added about 1/4 heavy cream. An improvement but not good. Then ended up adding 4 squares of Lindt Dark Chili chocolate bar. With the changes, I would give it a 2 or 3. Definitely won't make this again. I recommend trying a smaller version before you go with the whole recipe. The grainy texture from the spices was not pleasant either. I'll keep looking.

Reviewed On: Nov. 15, 2009

5 cups flour is too much, but otherwise, I did everything else as noted and it was great. Well, actually, I used 2 cups water with 2 Tbsp soda in an 8x8 pan for dipping. I don't like throwing away so much solution. The first batch was gone faster than I could butter and top. I used cinnamon/ sugar and onion/garlic. I'm going to try jalapino next. I do bake at 450 for 8 on the top rack. Bottoms and tops are nicely brown.

Reviewed On: Nov. 2, 2009

I made a double batch because I knew a dish with one can of refried beans wasn't enough. It would have been just about right! Maybe leaving a few wanting more. I used guac vs lettuce. Put part together the night before, and finished it up in the morning. The only problem I ran into was the salsa was too watery and it flooded my refrigerator when it ran off the plate. I will strain my salsa next time. Yummm

Reviewed On: Nov. 2, 2009