When I finished making the dough for the shell, I thought, "You can't make a very tasty crust with just flour, butter, and cream cheese." I tasted it, and it sucked. So I added about 1/2 cup sugar. Much better. I also had to add a couple sprinklings of water in order for it to actually make a dough that I could form into balls. The finished product tastes pretty good, but because it wasn't easy to shape the dough into shells and spoon the chocolate into them without getting chocolate everywhere, mine turned out pretty ugly. Next time I might use a plastic bag or pastry bag to pipe the chocolate into the shells. I also sprinkled crushed peppermint candies on top of them halfway through the baking time, instead of using a cherry on top. All in all, these were pretty average. Fairly tasty, not too pretty, and needed some adjusting.

Reviewed On: Nov. 22, 2006

Delicious. I don't use any further orange liqueur (Grand Marnier)--the Triple Sec is enough.

Reviewed On: Jul. 24, 2006

This is the only way I can get my husband to eat, and LOVE, tofu. This recipe is truly fantastic. I add extra spaghetti sauce and some extra herbs & seasonings.

Reviewed On: Jul. 22, 2006