I was pleasantly surprised at how good this cake was. I'm not a big fan of cakes in general; however the different layers of texture and flavor from the ricotta and the topping and the moistness of the cake won me over. The best part, it's so easy to make. I followed the recipe fairly closely. I did use whole milk ricotta instead of skim and used 1/2 cup of milk and 1/2 cup of light cream to make the pudding for the topping. I then baked it on 350 for about 30 minutes then turned it down to 325 for another 30 minutes. As other reviewers suggested, I then covered the cake and refrigerated it overnight. I added the topping the next afternoon, and refrigerated it again for about 6 hours before serving. It got rave reviews from everyone at the dinner party!

Reviewed On: Feb. 6, 2010

This is my new favorite chocolate chip cookie recipe. My only change was to bake them at 350 instead of 375. I baked them for about 7-8 minutes and then left them on the cookie sheet for another 10 minutes. This resulted in very soft and gooey cookies- just the way my hubby and I like them! Thank you!

Reviewed On: Jun. 15, 2009

This was good basic recipe. I modified it by following the suggestion of other reviewers to flour it first before breading. I also added crushed Ritz crackers, italian seasonings and a little bit of salt and pepper to the cheese before breading. I then sauteed minced garlic and onion in olive oil for about a minute before adding the chicken to brown. The coating stuck just fine!For the sauce which I added to the chicken as it was cooking, I doubled the wine, added some butter, lemon juice and capers and simmered on low for about 20 minutes. It was delicious and better than most of the chicken piccata recipes I have tried!

Reviewed On: Jan. 7, 2009