Absolutely wonderful. First time baking biscotti ever and they came out perfect. Gave one to my French teacher before my spoken exam - pretty sure it had something to do with the mark of 100%, because my French is definitely not as good as these biscotti are =P

Reviewed On: Jun. 28, 2011

If you follow everyone's directions and mix the cornstarch with water until completely smooth before adding it to the chocolate soy milk mixture, I promise you there will be no lumps. Texture-wise the pudding was great, and it does thicken a great deal when it's cooling. I used 1/3 cup of raw sugar - if you're making vegan pudding, be aware that white sugar can be bleached with bone char. Unlike other reviewers I found 1/3 cup to be a tad too sweet, and I think the 1/4 cup in the recipe would have been enough, but I've lost my sweet tooth so if you're making this for little kids 1/3 would be a good idea. I didn't think it tasted like regular dairy pudding at all, but I really didn't expect it to, especially since I use pure soy milk and not those blended "beverages". Considering this is nothing more than soy milk, cornstarch, and cocoa, I'd say this makes a pretty decent pudding to satisfy a chocolate craving. Some other recipes recommend adding soy creamer, so I'm going to give those a try, but this basic recipe is so easy, so simple, and tasty enough that there's no point in complaining about it.

Reviewed On: Mar. 28, 2010

Yet another vote in favour. These actually taste just like cinnabons. I was surprised - I only expected them to be good cinnamon rolls but the texture is spot-on. My only recommendation is to make more of the cinnamon filling, since cinnabons tend to be gooey-er, but I like these the way they are. Fabulous recipe.

Reviewed On: Mar. 21, 2010