Saint John, New Brunswick

This tasted good, but I was really disappointed with the peanut butter inside. It as too thin and creamy and seemed like it should be more pasty/thick like the actual peanut butter cups. I probably won't make these again, sorry.

Crusty, dense, and chewy. I left it in for 30 minutes instead of the recipe's 15. It was delicious hot from the oven with butter. The dough was quite sticky, as many have mentioned, so I added a bit of extra flour before attempting to shape the dough.

By the instructions of other reviewers, I added Basil, Thyme, and a Bayleaf, and also put salt and pepper on my beef. I also added turnips and parsnips to my stew at the same time as my carrots because I love me some root vegetables. As per my Irish father-in-law, I marinated the beef in Guinness extra stout for a little less than an hour before draining the beer and coating them in flour, and then when the recipe called for stout, I used Guinness draught. I found that it was still too Guinness-y for my family's tastes, even after the addition of brown sugar, so maybe next time I will stick to my father-in-law's method of making Guinness stew. The stew also took probably a half hour longer to cook than the recipe stated it would. I served it with "Irish Soda Bread in a Skillet" here on Allrecipes. After we ate, I baked the remaining stew in a low, low oven overnight, to to soften up the meat