Delicious :)

I liked it, but my boyfriend said it was "okay." I prefered I just put the bean mixture (I used black beans) and tomatoes with cheese and skip the sweet potatoes. I'm always looking for great sweet potato recipes but this one was less than awesome.

I never buy apples or carrots, generally, but when I accidently ended up with both in my produce drawer, I went looking for a recipe to deal with them before they spoiled. This was great! I double the spices and sugar, added cinnamon, and drizzled honey and molasses before baking so it was super rich and yummy. More like sweet potatoes than like carrots.

I laughed so hard when I read that a reviewer sauteed this!! Ceviche is ONLY "cooked" in the lime juice and is not placed over heat of any kind. I've never seen white potato served in a cevicheria...but the sweet potato is a must. The onion should be sliced and this should NOT be eaten over crackers if you want authentic. Usually it is either plain fish (bass is more common than tilapia) or a lot of mixed sea creatures you won't find for sale in the States. Like a lot of Peruvians, I prefer the pure fish version.

I must make Toll House CC more than most. It is double that recipe (and double the normal output of a cookie recipe). I had to adjust for 9,000 ft altitude so I halved the baking powder, added extra 1/2 cup flour, doubled the vanilla, and added 3 tbls milk. They maintained their chewyness about as well as Toll House (I can make perfect Toll House at sea level so I trust these would work well too). I can't buy here in Peru, but strongly recommend almond AND Coconut extracts if you want their flavor and not just their textures. I love chocolate but if you want this to be different from CC cookies, use fewer CCs.

I don't know how anyone would make these without bread/cracker crumbs-- of course it needs a binder. Mine fried up but completely flavorless--try also adding cumin/pepper/thyme etc...

I have MASTERED sea level toll house, but 9000 ft altitude is another story. I have attempted this recipe several times...with extra flour and less cooking time they don't go too flat, but they don't have a yummy buttery flavor at all. Not sure if it is possible to replicate a sea-level perfect CC cookie but I will keep trying.

I have made this nearly a dozen times now... I've tried it the way the recipe describes but prefer it served warm without sour cream or veggies on top. It's so good warm on crackers or bread. It's a perfect easy bake and take for parties, and I have been asked for this recipes so many times!

We made this for a Christmas party, and got a little ways into the recipe before realizing the time committment we had made! It was fun to make though, and turned out well. The texture on the cheesecake was a 9 out of a 10 on a cheesecake expert's scale. The flavors went well together, SO rich. I think I'd make the chocolate layer thinner nexttime cause it was almost too much. Definitely worth the work if you love chocolate and coffee. One note: don't the mistake my fellow inexperienced chef almost made...if you use chocolate chips and not blocks of baking chocolate you don't have to chop them before melting =) ooh, and "chocolate cookie crumbs" was a little vague so I'm curious as to what everyone used! I ended up using vanilla wafers and teh texture was great and it was still chocolaty enough for this chocoholic.