I love these and they're so easy to make. My tip: don't chill the dough. I find it's so much easier to stretch it around the olive if I warm the dough in my hands slightly. Otherwise it's just too crumbly and appears to need more binder (like butter). With it warm it all comes together. I use small olives so they're just a bite or two each.

Reviewed On: Nov. 24, 2009

These aren't too bad, and considering how easy they are, this is a great standby recipe! I used a carrot cake mix with the pumpkin and my son (who rarely lets a fruit or veg cross his lips) loved them! They do turn out bumpy because of the thickness of the batter, but they do rise a bit and just look hearty and rustic! Mine were slightly gummy the next day, but maybe I should have baked them slightly longer. Will try with other cake flavors!

Reviewed On: Nov. 11, 2009

Delicious!!! Both kids liked it - a rarity! I used linguini, to approximate lo mein noodles. I used crunchy PB, yum! I didn't use the chili paste (didn't have it) so I added some pepper. I felt the sodium content as written was egregious, so I used "lite" soy. I added chicken chunks to make it a meal and served it hot. Reminded me of the chicken Pad Thai from a local restaurant. A huge hit!

Reviewed On: Aug. 26, 2009