These were GREAT!! I used just plain store brand bicuits and 4 Morningstar Farms veggie breakfast sausage patties. Everything else as directed. As with almost everyone else, I overfilled the tins or something and the egg mixture ran over, burned on the bottom of the oven and stunk up the house. :) However! The finished product was mighty tasty and I will be making more of them in the next day or so, for the freezer. Thanks!

Reviewed On: Dec. 5, 2009

This was fabulous! I can't stand cream cheese frosting or heavy frostings so it is great that the whipped cream makes the frosting so light. Maybe I got lucky but I just followed the instructions and it turned out great! I didn't have to chill anything special. The directions didn't specify any speed for the whipped cream and that was what I was worried about since I had never made it before. I just whipped the diddly out of it until the stiff peaks formed. :) I was a little afraid of it collapsing from my folding but, really, it held together very well. Only thing was, I found it really difficult to spread. Maybe I was just afraid of it because it was so light but even trying to pipe it didn't work well for me. So, yes, it was the ugliest cake I've ever made but the taste soooo makes up for it. :) Thank you for the great recipe!

Reviewed On: Jun. 23, 2009

These brownies are wonderful! Ok, so these are the first brownies I've ever made from scratch so I followed the recipe exactly...white sugar...13x9 pan...the whole bit. I did bake for 35 initial minutes but wound up having to bake them 20 extra minutes before the toothpick even came close to coming out clean. So I took them out after 55 minutes because I was afraid if I left them in they would come out like bricks. Even so, the toothpick wasn't clean. However, after letting them cool for an hour, I cut them into squares and they are fabulous! Chewy without being runny, hard or grainy. Nice and chocolatey. I love them for the very reason a lot of people don't...they ARE very sweet. This is exactly what I was looking for and I got it without sacrificing texture or taste! Thanks for sharing. This is going in my recipe box and will be made often.

Reviewed On: Mar. 29, 2009