Reviewed: Nov. 27, 2008

They turned out really well, and they were pretty easy to make. They were a big hit for thanksgiving, but I found them to be really dry. Also, it is important to add the eggs one at a time because toward the last few it becomes really hard to mix it all together. I doubled the recipe and fed about 45 people. They were the best fresh out of the oven!

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Reviewer:

Kelly

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Reviewed: Jun. 11, 2008

First of all, these look really ugly when done, I would be embarassed to serve them as an appetizer. To make them look better, I might try cooking them in a mini muffin pan instead of just in globs on a cookie sheet. The taste is good but the texture is a little chewy.

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Reviewer:

Anna

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Reviewed: Jan. 10, 2008

Simple and divine right out of the oven. Make sure to beat well after the addition of each egg - until the batter becomes very stiff.

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Reviewer:

K. Dukat

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Feb. 17, 2007

This recipe was a hit at a recent get together with friends. The flavor and texture were fabulous. The first part of the recipe- when you had to add the eggs one by one was a bit labor intensive but worth it. They are definitely best served warm fresh out of the oven. Once cold they lose a little of their appeal. I would recommend this recipe if you are having folks in your home. This really isn't a fix to take with you since these little bites need to be eaten right away while warm. They were a hit and so yummy?

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