This was REALLY good! I doubled the veggies and added 3 cloves chopped garlic and 1/2 tsp cayenne pepper. I dumped it all in the crock pot before work, let it cook for 10 hours and (get this) my husband got home before me and actually called me at work to say how great the whole house smelled. We both thought the flavor was remarkable and it could not have been easier. Don't leave out the celery seed!

Reviewed On: May 6, 2008

These are great! This is a pretty fail-proof recipe, as I had to pinch hit quite a few things: I used soy milk, powdered eggs (so convenient!), only 1 banana, trail mix instead of granola and almonds instead of walnuts. I also did half brown / half white sugar, and I toasted the almonds and coconut first. Next time I'll skip the liners, since they kept the muffins from getting the all-over crust that I like. These are sweet and rich, but not overly so ~ my kind of muffin!

Reviewed On: Jun. 3, 2006

These can make anyone look like a caterer! I've made these several times now and everyone loves them. I use quite a bit more green onion, and I also add toasted pine nuts (the key is "toasted"!) which give a wonderful crunch. Pine nuts can be a little spendy so sometimes I use toasted slivered almonds. They are a tad time-consuming to prepare, but can easily be done the day before - just cover tightly with plastic wrap and pop them in the fridge/freezer, then brush on the egg yolk right before you put them in the oven. The fork-sealed edges are the key to the professional look! *** NEW TIP ***: After making these for years, I decided to try and simplify by making them pinwheel-style (see photo) and it worked out perfectly. I just thawed both of the puff pastry sheets, equally divided the mixture between both sheets (width-wise), rolled them up, sealed the seams with water, and then carefully cut each log into 12 pieces using a sharp serrated bread knife (a non-serrated knife would squish them). Somehow this made them even more addictive than the triangle version :o)

Reviewed On: Feb. 7, 2005