This was awesome! This is so unhealthy but then again, so are most punches. I had some left over (I doubled the batch for only 6 friends because I was scared I would run out) and kept the leftover punch in the refrigerator. This punch is also good cold- I drank it all throughout the week!

Reviewed On: Nov. 15, 2009

This was a really, really good recipe! I followed it exactly as written on my first try and it came out great. The second time, I used Ghirardelli and it was slightly better than the Baker's brand. I am giving it 4 stars because it was almost as good as the one I tasted in a restaurant. I think there might be one secret ingredient we are missing. If I discover what it is I'll let you all know! Also, a tip when trying to make everything ahead of time-- I decided to try this recipe a third time and prepared it the night before. I placed the batter in custard cups, wrapped them with plastic wrap and placed them in the refrigerator. I did not taste a difference at all when I made them although I think they may have taken about a minute more to bake-- which doesn't matter because timing is hard for these and you need to watch them closely anyway.

Reviewed On: Nov. 15, 2009

This is such a good recipe. Sometimes the simpliest are the best. I've made this two different ways. First, I made it exactly like this recipe for a side dish. Everyone loved it. For an appetizer, I did not bake them and boiled the asparagus for 3 minutes then rinsed in cold water. I served them cold. The trick to spreading the cheese is to only spread it on the ends.

Reviewed On: Sep. 16, 2009