What a hit this Easter!!! I followed the recipe exactly except that rather than knead the bread for 6-8 minutes, I used the dough hook on my kitchen aid mixer and ran it on level 2 for 7 minutes. Worked like a charm! Delicious airy buns, fantastic icing with the taste of orange. Totally worth the effort -- this is our new Easter tradition. :)

Reviewed On: Apr. 12, 2009

Delicious!! Made a few changes and it was a huge hit this Easter. First, I chopped an onion and 3 garlic cloves in the food processor and sauteed in a tiny bit of olive oil. Once it was fragrant, I added the butter the recipe calls for until melted. We eat organic, so I used about 3/4 c. of the Health Valley organic condensed cream of chicken soup, which is not thick like a Campbell's soup would be. To make up for this, I added about a teaspoon of flour (mixed into a little water to get rid of lumps) into the onion, garlic, butter, soup and sour cream mixture. I sliced the potatoes thinly and placed in a 9x13 glass baking dish sprayed with nonstick cooking spray. Then I layered the wet ingredients, shredded cheddar cheese and freshly grated parmesan. I made two layers and baked covered for about 35 minutes and uncovered for about 45 minutes until brown and bubbly. YUM! Can't wait for the leftovers tomorrow!!

Reviewed On: Apr. 12, 2009

As written, 2 stars for tasting more like the flour/egg than the chocolate. With my modifications -- FOUR STARS. Before rolling into balls, I made a little indent with my thumb and filled with either (1) a chopped up piece from a Kraft caramel candy square and 1 or 2 chocolate chips; (2) a little peanut butter and a couple of chocolate chips; or (3) a few white/semi-sweet chocolate chips. This made for 3 varieties of cookies with delicious surprises in the center that spread out into the rest of the cookie when bakes. As written, I wouldn't make again, but with my modifications, I'll return to this recipe over and over again!

Reviewed On: Apr. 6, 2009