Very impressive dish. I, like other reviewers, made two individual portions using filet mignons. I also seared my filets in the pan before wrapping and baking, rather than pre-baking. My only issue is that I believe I seared mine for too long, because my beef came out more like a medium instead of a medium rare. I did put the wrapped filets on a rack, but the bottom of the pastry was still a bit soggy. This was just fine, however. This would be very impressive at a dinner party and I will definately be making this again.

Reviewed On: Feb. 19, 2011

This cake received rave reviews. I made it for Valentine's Day but then took the leftovers to a dinner party and it was just as well received the second time around. My only real complain is the amount of incredients I had to buy the lengthy process needed to make the cake. If you're a regular baker, this cake is probably no big deal, but it was my first cake, so it was a bit of a project. As other reviewers mentioned, I also doubled up on the coffee cake layers and the coffee liquour mixture where called for.

Reviewed On: Feb. 19, 2011

Who knew a sandwhich could be so fabulous. I changed the recipe up a little, so that I could cut back on the WW points. I used a lower fat onion chive cream cheese. I left of the avocado and left off the oil. As another reviewer mentioned, I also used balsamic vinagrette. It was just wonderful. I've had one every day for lunch this week.

Reviewed On: Feb. 19, 2011