I made mine with Raw Almond Butter instead of Peanut Butter and they were delish! I did add the Baking Soda and Vanilla as suggested below. I also cut the Sugar to 1/4 cup because I wanted the almond taste, not the sweet cookie taste. Excellent!

They were OK right out of the oven, but that was it. Once they cooled they were dry, and after being refrigerated for a day (I had to because of the cream cheese frosting) they became like little cupcake-shaped air pockets. I was hoping for a denser, moister cake, and this was not it. I followed it exactly as the recipe indicated, not making any adjustments.

They were ok - too spongy and think. I had to add another 1/4 cup of milk to thin them out and they were still a little thick. They were ok if you are doing a more substantial savory style (meat or veggie) crepe, but for thin dessert crepes I'd look elsewhere.

Wow! This dish was AMAZING! I made it for my parents' Anniversary party a few weeks back and it was such a hit! I put salt and pepper on the breasts before browning them, and added the garlic to the stuffing as suggested below. I think the plum jam really makes it, so I highly recommend it if you can find it. I just got it in the regular grocery store by the regular jam, but you might also try the Asian food isle. But here is a yummy update! For Thanksgiving, try using turkey breasts instead of chicken, and cranberry preserves instead of plum jam – I did this last night and it was very very good – if you are just having a small Thanksgiving dinner for 2 or 4, why cook a whole bird? Enjoy!

Wow, so so so good! I followed "Big Rev"s suggestions of reducing the cinnamon, leaving out some spices, sautéing the spices with the onions, adding chicken, and skipping the water and using all broth. I still think there should be more broth, so I'd probably go with 3 cups next time. I did not add the bell pepper (I am allergic), and I did not have Cumin or coriander so I substituted with a pinch of curry powder which has both in it. I also used a fresh sweet potato instead of canned (just simmer it 45 minutes instead of 20). I found in my store's produce section "reconstituted" black eyed peas (brand name Melissa’s) which basically just saved me having to soak the dried peas overnight (I don’t like the canned version). All in all, this was a tasty dish and I plan to make it again for a dinner party in a few weeks.

Instead of bell peppers try canned green chiles. Mmmmm... Since they are already cooked you don't even need to sautee them unless you want to do it quickly (to help incorporate the butter).

The taste was good, but it was super hard to work with. It was too runny at first (only used 1/2c milk but still too runny), then it hardened too quickly to spread once I started working with it. But once I had the cake frosted, it tasted wonderful.

I bring this to every picnic, super bowl party, baby shower, etc. It is so so good. I always make 1.5 times the dressing as recommended by other reviewers. I like it sweet, so I leave in the sugar. Also, I blanch the broccoli and onions for a minute before adding them (just throw them into the pasta pot the last minute that the tortellini is cooking) – this makes the broccoli easier to chew and the onions less sharp.

Absolutely fabulous! Everyone is asking for the recipe. I will make these often for any event where I need to bring finger food.

My family loved this for Mother’s Day Brunch last year. I made it as directed, but didn’t pour all of the liquid into the pan (kept about 1/8th of it out) so it was not too mushy at all! I also added a few tablespoons of maple syrup and some Grand Marnier to the eggs/cream which really rounded out the taste. I let it sit overnight to meld all the flavors together. It even tastes great as leftovers!

I made this recipe for some friends after we all came back from a trip to Mexico. They said it tasted better than any of the flan we had in the restaurants there. I used brandy instead of vanilla extract, and stirred a bit of brandy into the caramelized sugar at the end of melting, and that added a nice flavor. I also used 12 ramekins instead of one large dish and they came out perfect – I reduced the cooking time by about 10 minutes to accommodate for the smaller bowls. Highly recommended!