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Great cake. The only change I made was to drizzle it with coconut syrup after adding the lime glaze. The coconut syrup really brings it together. Baked in a tube pan, drizzled with the syrup, and garnished with lime it makes a beautiful and tasty cake :)

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10 users found this review helpful

Ethiopian Vegetable Bowl

Reviewed: Feb. 23, 2009

This recipe was a great base for a warming vegetarian stew! I decreased the garlic by half, used about 1.5 inches of fresh garlic, and increased the tumeric and cloves. It made a GREAT sauce :) I also added some pumpkin in place of about half the potatoes and ate it with brown basmati rice. I think a squirt of lime juice at the end would've be a nice touch... if I had a lime ;) This seems to be one of those things that gets better the longer you cooked it... i cooked mine for a little over an hour. So good! Thanks for posting it!

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15 users found this review helpful

Raspberry Truffle Fudge

Reviewed: Dec. 23, 2008

This has become my signature fudge recipe - I've been using it for about five years now. It's so easy and always generates compliments. My tips: 1 - the longer you stir the fudge while warm before spreading into the pan, the smoother the fudge will be (easier if you are using a double-boiler to melt the chocolate, just keep working it over for a while), 2 - try substituting other flavors for the top layer (e.g., orange zest, mint extract, etc.). Thanks for the recipe!

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3 users found this review helpful