Loved this one! I brought it to a Thanksgiving family gathering and it went as fast as the pumpkin pie. I doubled the recipe and baked it in a glass 9x13 pan and had to add at least 10 minutes to the cooking time. While it cooled on the counter, I made some chocolate ganache (with semi-sweet chocolate chips and whipping cream over a double boiler). I let both cool to room temperature and then spread the ganache over the blondies. I then let it set over night and cut it into rather small bars. This is a really rich recipe. I do agree with some that it is a little dense, but it almost tasted like a cheesecake - some people thought it was. I may try it again with a little less white chocolate. The toffee idea sounds good, too! Thanks for a new favourite!

Reviewed On: Oct. 13, 2009

I haven't made much bread - I'm a cake and cookie expert, though - and this recipe was so easy! It rose quickly and made three, nice, big, fluffy loaves of bread. I had to try it straight out of the oven. The crust was nice and crusty and the inside wonderfully soft. No dense loaves here! I can only imagine it with soup or peanut butter and jelly - that is if it lasts that long! Thanks for a great recipe!

Reviewed On: Sep. 25, 2009

This dish hasn't even made it to my party yet and I've already shared the recipe. I couldn't find raspberries, so I chopped up a peach instead. For the fruit preserves, I happened to have a jar of rose petal jelly in the fridge (can't even remember where that came from), but I added that and, wow! It's sure to be a hit at the baby shower tonight!

Reviewed On: Jun. 19, 2009