call it 3.5 - these were too sweet for me, but best friend loved them. I'll try this again, lessen the white sugar, maybe add an egg, and definitely a little more peanut butter. I wanted it a little less "gooey" and a little more cakey brownie. but great starter!

Reviewed On: Nov. 29, 2012

I'm rating based on some adjustment advice I took from other reviews. I cut the butter substantially - used only one stick for the whole recipe and it was more than sufficient. I added about 2/3 of the stick to the base cake and the rest to the topping. Although it seems there's not enough dough for the base, there is plenty - just get your clean hands into it, and spread! I added lots more spice to the filling, including pumpkin pie spice, and nutmeg, and cut the sugar slightly. I used about 1/2 of the sugar in the recipe for the topping and I stirred the chopped nuts into the topping before I crumbled it on the pumpkin, might as well make that one step instead of two. I saw where several people said this was more of a bar.. mine rose just fine & was a perfect CAKE, as written. This was a huge hit at work tonight, with whipped cream and good coffee. I'll definitely make it again, with the changes as noted.. and I might add some nuts to the crust level too - I like it crunchy!

Reviewed On: Oct. 29, 2012

I had to change this one a bit, for what I had on hand.. used REAL crab, an "italian blend" cheese, 2% milk (I'm sure cream would be an awesome touch), Cholula pepper sauce, and added some garlic seasoning. Plus, I've made many quiches over the years, and ALWAYS put the chunky ingredients in the crust, then pour the egg mixture over, so I did it that way. It was super simple, and it turned out really yummy! Will make again!

Reviewed On: Sep. 24, 2012