Fast, easy, and fantastic. What could be better? I used frozen wild blueberries and added an extra half-tablespoon of cornstarch, as I wanted the sauce to be a wee bit thicker. I let it boil for two minutes, and the consistency was just right for serving over ice cream. After spending the night in the fridge, the flavor was even better. We ate the remainder on buttered toast over the next three days, and it was still perfect. Thanks for the excellent recipe!

Reviewed On: Apr. 28, 2008

These mushrooms are absolutely magical. They look so real, my husband was convinced I'd gone to the farmer's market without him! The only changes I made to the recipe were in the assembly. After removing the caps from the oven, I used a pastry brush to lightly smear the cocoa powder, going for a 'wild mushroom' look. After they had cooled, I sliced the pointed tips off of the stem pieces to make them flat. One at a time, I painted melted dark chocolate on the bottoms of the caps with a small craft brush, then pressed the cut end of the stem piece into the center. As each one was finished, I placed them cap side down in empty egg cartons so they wouldn't topple over. I left them to dry for a few hours, then sealed them in an airtight container. These were perfect on our Buche de Noel, but I can't wait until next Christmas to make these again. I think they'll be great for Easter, too. Thank you so much, Holly!

Reviewed On: Feb. 5, 2007

I would like to try these again, but would use chocolate chips only for the topping. The butterscotch chips added a strange chemical-like taste that we didn't care for. A half batch of these worked well in a 9-inch pan.

Reviewed On: Nov. 10, 2006