Extremely rich and not at all garbanzo-bean tasting! I followed the suggestions of a few others and added a tsp of vanilla to the recipe. While it was certainly tasty, it does not have much "sight appeal" so I made a chocolate ganache and used some raspberries that to make it look better... the result was an even richer tasting cake than before. Definitely a keeper particularly because I don't feel as bad about eating this cake as I do others!

Like many other reviewers, I found this cake to be very bland. I even followed the suggestion of another reviewer and used a cup of orange juice concentrate in place of one of the cups of evaporated milk because I like the orange-cranberry flavor... while that did add a mild orange taste, the cake was blah. I can't imagine what it would have been like had I not added the juice. The hot butter sauce did make it palatable, but to me, a good dessert shouldn't have to be smothered in a sauce to be good. Sauces should be optional and the cake should be able to stand alone. This one cannot, as without the butter sauce, it's simply not tasty. Do yourself a favor and save this recipe for the hot butter sauce, but find a suitable replacement for the cake.

These were good but not the best I've ever made. The recipe is simple enough to follow and easy enough to make, and the mushrooms do come out tasting good... btu they're missing something. Don't know if I'd make these again.

What a delightfully refreshing dessert for a hot summer's day or a cold winter's night - no matter what the season, this is a flavorful treat. Don't skimp and use canned pineapple, it simply does not come out as well as the real, fresh thing. I added a bit more brown sugar to the marinade so that when I grilled them, they would caramelize a little more, and I kept brushing more of the marinade on as they grilled. If you can marinate them overnight, I suggest doing so because they'll soak up even more of that yummy marinade. Really, a very easy and very tasty way to "spice up" a pineapple into a pleasing dessert.

What a delightfully easy and incredibly versatile way to shake up a boring cake recipe! I used a German chocolate cake mix and added chopped pecans and flaked coconut to the batter before baking. I then mixed in caramel frosting and dipped them in milk chocolate and drizzled white chocolate over them. I also made a carrot cake mix and added walnuts to the batter before baking, then mixed in cream cheese frosting and dipped in white chocolate. I did take the advice of others and waited about 10 minutes to "scrape" the cake after it was baked and I cut the edges off because they were a little too overcooked and didn't break down as easily. I didn't use the entire container of frosting because I found the consistency to be sticky enough after about 3/4 of the container. I let the cake balls cool to room temperature and then refrigerated them for a couple of hours before dipping them to make them easier to handle. I cannot wait to try new versions of this fun and easy recipe!!!

I think of all the different cookie recipes I made this year, this was BY FAR the favorite of those who ate them... and to think they were probably the easiest of all to make! Taking the advice of other reviewers, I used parchment paper lightly sprayed with Pam to prevent sticking. Rather than dipping the entire cookie in chocolate, I dipped only the bottoms and then put a small dollop of chocolate in the centers on top. This made them rather eye-catching, in my opinion, and made them a heck of a lot easier AND cleaner to handle and store. Plus, the chocolate didn't overwhelm the caramel that way. Simply put, these are easy and fantastic and will be a staple in my kitchen.

These are OK... they're actually very yummy when they come out of the oven, which is the best time to serve them. Nice and hot. However, after they cool they become average chocolate cookies. The chocolate in the center becomes rock hard and makes for an unpleasant texture. I tried microwaving them for 15-20 seconds to melt the chocolate again, and although it worked, the cookie wasn't nearly as good as when it came out of the oven. Because I like to bake cookies and have them on hand to serve at a later time, these just aren't practical... I don't want to be in the kitchen baking cookies while my guests are in another room just to give them that out-of-the-oven "molten lava" experience. Perhaps this isn't a fair review for an otherwise good recipe, but convenience and serving are just as important factors to me as taste.

These aren't my favorite cookie, but they certainly are yummy. Following the advice of other reviewers, I rolled the dough out into ropes and cut into pieces that I then shaped into fingers. I also added about a cup of finely chopped pistachios to kick up the flavor a bit and add a bit more texture. It worked wonderfully! I melted dark chocolate (75% cacao) and drizzled over the cookies, giving them yet another dimension of richness. They were well-liked by pistachio-loving eaters, so I will definitely make them again.

Very easy to make and very tasty. I added the confectioner's sugar until I came to what I thought was the right consistency, which wasn't the same as the recipe (it was less.) Rolled the "dough" out and used heart-shaped cookie cutters, then froze them on a cookie sheet until I was ready to dip them in chocolate. I found dipping only half of the mint was good enough because the chocolate became overwhelming if I did the whole mint. These will become a staple in my holiday baking (actually, year round baking) because I now realize it's easier, cheaper and just plain yummier to make your own than to buy the commercial ones in the store.

HOLY MARGARITA! These are simply THE BEST margaritas I have ever had... and I made 'em! I use Heineken as my beer and follow the recipe exactly. So easy, so yummy and so very potent. They go down very easily because they're very, very, very smooth, so be forewarned that you'll be Wasted Away in Margaritaville if you drink too many. These are certainly a crowd pleaser and people will be begging you for the recipe (if they're able to still talk!) A great, great recipe for parties because you can make them in large quantities AND very quickly. Salud!

When I first mixed up the marinade, I was a bit worried that it seemed a little bland and was unsure how the end product would turn out. After marinating the pork for 8 hours, we grilled it on low temperature and served it to a dinner party... and oh.my.God. I couldn't believe how amazingly tender, burst-in-your-mouth flavorful the pork was. My mouth would have dropped to the table had I not been afraid the meat would fall out and and I'd miss out on that lost piece! This is bar none THE BEST MARINADE EVER for pork. Don't question it. Just make it. Hurry up... you're wasting time reading this!

I'm being generous by giving this three stars only because the end result tasted good despite it being a COMPLETE DISASTER as far as presentation. I've made many, many different pinwheel-style cookies in the past and have not had problems, but this one... well, it just didn't stay together. I followed the suggestions of other reviewers, refrigerating the dough prior to rolling it out and putting the jam mixture on, and I refrigerated overnight prior to slicing and baking. The dough was crumbly and broke apart easily; worse, the raspberry filling wasn't "sticky" enough to hold the cookie together and as it baked, the cookie spread to become a fragile mess... I bake cookies during the holidays to give out as presents, and this one cannot be given out because it looks TERRIBLE. Although they ended up tasting yummy (and I'm enjoying the mess for myself) it was far too much effort for a cookie that ends up not working out. There are plenty of other pinwheel cookie recipes out there... stick with those and skip this one.

I've made this recipe several times now and have never left a review much to my embarrassment. THESE ARE FABULOUS and can be made as-is, with the exception of doubling the frosting recipe (we like ours with a lot of frosting!) My great grandmother was the Orange Cookie Queen and used to guard her recipe like a government secret... no one else's cookies ever turned out like Great's! Great passed away at the age of 97 in 1992 and never fully revealed her recipe to any of us. I tried this recipe a few years ago and OMG, I thought they were Great's cookies reincarnated... only MUCH easier to make because the recipe has been updated with modern conveniences like sour cream (instead of souring your own) and frozen orange juice concentrate (instead of squeezing your own and working like mad to balance the liquid-dry ingredient ratio.) Beth, my family LOVES this recipe and whenever I make these cookies, the "remember when" stories start flying. Thank you for such a delicious, easy-to-make recipe that brings a warm, nostalgic feeling to my heart... and a yummy satisfaction to my tummy!

I'd like to give this a 4.5, but since I can't give it a half point, I'm giving it a 4 because it's kind of messy and a bit difficult to work with if you're not used to glazes... BUT the end result is AMAZING. I'm used to icing my cookies, so I'm used to spreading it with an icing spatula. You can't really do that with this recipe, as I quickly learned. It's much easier to just dip the tops of the cookies in the glaze; then shake the cookies with the glaze side perpendicular to the bowl to remove excess glaze; then turn them so that the glaze side is up in your hand and shake them side-to-side to distribute the glaze evenly on the cookie top. By doing it this way, my cookies ended up looking like they were professionally made, with a coating that is as tasty as it is pretty. I will definitely keep using this recipe and perfecting my technique!

I've been making this recipe for awhile now and keep meaning to review it. I make it exactly as the recipe calls and it always turns out great! I refrigerate it for about six hours or overnight before I worked with it, and I have no problems rolling it out like other reveiwers. The cookies aren't overly sweet, which is GREAT because I use a very sweet glaze (see: Sugar Cookie Glaze recipe) to decorate mine. If you aren't decorating them, you may find them a little too bland for your tastes, although I still love them like that, too. This has become my standard sugar cookie recipe and is always loved by those who eat it! THANK YOU for a great, easy, yummy cookie!

I have just found my favorite cookie of all time... Seriously, these are wonderful! I followed the suggestions made by others to add 1/2 c flour to the cookie batter, and they turned out fabulous! Although they're not the prettiest looking cookies, what they lack in appearance is certainly made up by their taste!!!

I made this for Thanksgiving 2005 and it was a HUGE hit with my family... they said it tasted like the Cheesecake Factory, which was what I was hoping to hear. I didn't find the topping to be enough to cover the cheesecake, so I doubled it and it was great. I also made my own graham cracker crust and pressed it into a springform pan, which gave it an authentic cheesecake presentation. The pumpkin butter is divine and can be used on just about anything... I made only half of what the recipe called for in the other entry and served it with some scones that I had made for breakfast Thanksgiving morning. Everyone raved about the pumpkin butter in the morning and when I served the cheesecake that night, I told them I used the same butter to make the cheesecake - they said that stuff should be bottled and sold! FABULOUS RECIPES, ELEANOR! Thank you so much for sharing!!!

The first time I made this recipe, I followed the advice of others and cut the coffee in half. Big mistake - it barely had a coffee taste, and if I'm going to eat something with "mocha" in the title, I want to taste coffee! The second time I made it I used the full amount and found it to be excellent. In the second batch, I also used vanilla instead of almond extract, because in the first batch I made, I found the almond extract to be too competitive with the mocha flavor I was hoping to achieve. Finally, my biggest piece of advice is DO NOT SKIP THE CHOCOLATE CHIPS! In fact, add more and you'll experience a truly wonderful mocha biscotti!

An interesting taste... I added almost twice the amount of tea and increased the water by one more Tbsp though to really punch up the tea flavor. Also, I used about 2 tsp of vanilla, since the recipe didn't state how much to use, and I used sliced almonds instead of pecans because I think almonds go better with this type of a flavor. (I always think of pecans as a much stronger flavor worthy of cinnamon and other rich ingredients... almonds are less subtle and the tea flavor is subtle despite the added amount of tea.) Finally, I chilled the dough for about 30 minutes before working it into bars because it was sticky. My stepdad loved these.

Wow - these are great! Even my Italian friends thought these were some of the best biscotti they've ever had.