Definitely quick and easy, but not the "chewy" crust I was looking for. A small step up from the packaged mix crust, but no where near a pizza shop. Not if you're used to New York (Philly) family-owned-restaurant pizza, at least. I think the key may be actually letting the dough rise.

Reviewed On: Apr. 30, 2013

These worked well in the press, which I was glad for! After mixing up all the batter though, I noticed it looked dry and crumbly, so I followed others advice and added 3 tbsp butter. That made a better consistency. (I had even added 15 drops green food coloring to the wet ingredients, which made for a pleasing green color when baked.) I subbed in extra vanilla for the almond, but I thought the flavor was a little salty. Admittedly I did use salted butter instead of unsalted, which I recently learned is the standard (and assumed in recipes) for baked goods, so that could have been the issue. Overall a good butter cookie. My press must make tiny cookies though, because these only took 3 minutes to get brown around the edges.

Reviewed On: Mar. 22, 2013

I had such high hopes for this recipe, but it just didn't work out. The peanut butter part was dry and crumbly, and I thought too much for the amount of brownies. I didn't really 'swirl' it in too much, so maybe that makes a difference? Also, I didn't have any mini pb cups so I added some chocolate chips. I only baked for 35 minutes- at 25 they were still gooey on the edge. I suppose I should always obey my cardinal rule of brownie making: always underbake them. If I try it again I would leave out the flour in the pb mix and maybe increase the sugar. Even the batter tasted odd after I added the flour. Not sure what went wrong.

Reviewed On: Mar. 22, 2013