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I haven't used this reciepe but the ingredients are nearly identical to one I have used. The results were fantastic, if the process was a bit messy. I 1/2 dipped mine in milk and dark chocolates. They were greeted with rave reviews. One note: the batter keeps climbing up the beaters. It was a challenge to keep the mix in the bowl while whipping.

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1 user found this review helpful

Magic Peanut Butter Middles

Reviewed: May 15, 2009

I have been using this recipe for years, got it from a cooking mag. I have a friend who asks me to make them every year for her birthday. It does take some practice to get the dough to filling just right but after you make them a few times, they come together perfectly and quickly. I roll the balls in sugar then smoosh them a bit with a flat bottomed glass.

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9 users found this review helpful

Chocolate Covered Cherries

Reviewed: Feb. 14, 2007

This recipe is AWSOME! I made it for valentines day and was greeted with rave reviews. After reading several other reviews I used the idea to soak some of the cherries for 24hrs in different kinds of alchohol such as rum, cognac and port, then made mixed boxes as gifts (Hint: use white chocolate to create identifying marks on each flavor). Since it was only about 4 days from creation to consumption the centers hadn't completely liquified but no one minded; however, I will definately make them further in advance next time. I agree the fondant should be cut in half and the chocoate doubled (at least). I also rolled out the fodant between wax paper to 1/4" thick and used a 1 inch round cookie cutter to get the perfect uniform amount of filling. This one will be made again and again.

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30 users found this review helpful

Renaissance Stuffed Mushrooms

Reviewed: Dec. 12, 2005

Guests loved it. I would make the filling in advance so the flavors can marry.

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5 users found this review helpful

Fruit Punch

Reviewed: Dec. 12, 2005

Easy and yummy.

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3 users found this review helpful

Cheese and Olive Canapes

Reviewed: Dec. 12, 2005

Thought it was a bit too salty. But very easy to whip up.

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1 user found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Oct. 28, 2005

I discovered that it matters which Bourbon you use as each has its own taste. I really like Knob Creek as it gives the sauce a smooth flavor. Straining is messy and difficult so I cut the onion into wedges and pick out. My family has converted and will never buy BBQ sauce again. Thanks Kevin!

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1 user found this review helpful