Made as directed, and they were good. I felt they had too many poppy seeds, as I found myself extracting them from my gums for a while after eating. I think next time I will use 1/2 the amount. Will also use lemon OIL instead of lemon extract next time to amp up the lemony flavor. I spread some white chocolate on the bottoms of half of these, and that was a really yummy combo.

Reviewed On: Mar. 13, 2009

Baked up nice and big. Very tasty and fluffy. I was hoping for a more "dense bread," but was not disappointed with these results. It just wasn't what I wanted at the time. Especially delicious toasted with a bit of butter and cinnamon sugar.

Reviewed On: Mar. 1, 2009

OMG! Super flavor! In my house, we fight over the dry and crusty edges of brownies, and that is exactly what these were like. I baked these as instructed, and found that my loaves were firm at 20 minutes. I cut them into pieces while still warm, after only 10-15 minutes of resting. I was afraid that if I waited longer, that they would be too firm and I would encounter crumbling. They sliced beautifully. I baked them as instructed for the second time, about 8-10 minutes per side, but I found that they actually browned that way (the exposed nuts colored). I don't really have an issue with this, but I would maybe do the second baking at a lower temperature next time. I am debating about adding a snitch of instant espresso powder and salt, as they have a tendency to add complexity to chocolate flavor while remaining undetectable to the palate. I just don't know if I want to mess with a good thing...

Reviewed On: Feb. 21, 2009