This is an AMAZING recipe! Just follow the directions and you have soft, gooey cookies that people rave about! One tip - before you drop the cookies onto the pan, refrigerate the dough until cold and stiff...otherwise the cookies will melt and resemble frisbees. Even though they still taste great!

Reviewed On: Nov. 7, 2009

This is a fantastic recipe! The cake is moist and flavorful, and a lot easier than it looks. The first time I did it, I followed the recipe to the letter and it was really good, though the texture of a factory-made blueberry muffin. So, the second time I made a few adjustments simply because I was in a hurry and I tend to change things. Instead of separating the eggs, I added them whole. The salt I threw in with the flour (which I cut down by 2 tablespoons), and the vanilla I added to the milk. I, too, used frozen blueberries (make sure you drain them or they'll water down your batter) rolled in a flour/sugar mixture. I also tossed in the "sprinkling" tablespoon of sugar with the blueberries. Then, I frosted it with buttercream icing and served it at my daughter's party. There was nothing left! I know a lot of people have said "it tastes like a mix!" but to that, I say this: if every cake in the world was at least as good as a mix, the world would be a much better place. If it tastes like a mix, then it's a compliment in my book.

Reviewed On: Oct. 16, 2009

Great, great recipe! These are even good to freeze and reheat...actually, they taste better that way if you leave the recipe as is. The first batch were good, but when they're fresh they're a little grainy because of the corn meal, so I cut the corn meal to 3/4 c and added 1/4 cup corn flour, took out the pepper - it really isn't necessary at all, and added 1 tbsp honey in with the milk and sugar. (If all you have is self-rising flour, you can use that too - just omit the salt and baking powder.) Then I dried the hot dogs well and rolled them in flour just to be in the safe side. The batter works best when it's REALLY cold - I mixed it up and stuck it in the freezer until it just started to get icy around the edges, stirred it up really good, and started dipping. I also used a straight drinking glass to dip the hot dogs. As far as cooking, I held them vertical in the oil until the batter puffed up, then let them float, turning constantly. The batter isn't super-thick like the ones you get in the grocery store, and even when they turn dark brown and you think you've burned them, they're still soft and fluffy and absolutely wonderful!

Reviewed On: Aug. 26, 2009