Delicious. I used quality chocolate and these were amazing. They went to a back-to-school picnic, but I'll be making these again for Christmas. I used a 2-tsp scoop and it made the most perfect chocolate bite. Any bigger, and you'll miss the deep taste. Perfect classy cookie.

Reviewed On: Aug. 27, 2006

This bread is beautiful to look at and tastes good, especially when I used it in the Baked French Toast recipe on this site. CAVEATS: I did double the sugar. I bake in a 24-inch oven (smaller than traditional) and at 22 minutes in was running to the oven to discover a very dark loaf that was already smelling done. I covered it to stop more browning and let it finish it's time. I'm a lazy baker and a dough this sticky was very hard on my mixer, so next time, I may try kneading by hand. But it is super-light and makes a great braid, and my kids loved it as regular toast.

Reviewed On: Dec. 3, 2005

This tastes just like lobster. My whole family loves this recipe. I've made it at least 4 times, and I've had the best results when the cooked fish has time to chill and dry out in the fridge before broiling. I've used mostly frozen cod from Sam's Club. I'd like to try it with monkfish to see how that tastes.

Reviewed On: Mar. 25, 2005