We made two flavors of these for Christmas this year: lemon cake with lemon frosting and white cake with white frosting with almond extract. We had a small scoop and made approximately the amount specified in the recipe, however I felt that they were much too large. I would have preferred something that only took about two bites instead of the five or six that these had. I liked them well enough and they were easy to dip once they were refrigerated or frozen but if I make these again in the future, I will DEFINITELY be using a smaller scoop.

Reviewed On: Jan. 5, 2011

This was so easy and tasted very good. Due to time issues, I had to let this marinate for about 24 hours. I'm glad I did, as I think it drew out more moisture. I think the only thing I would do differently was to add a little bit more liquid smoke. This was good right out of the oven as well as cold.

Reviewed On: Jul. 23, 2010

I didn't like the taste of this all that well. The only things I did differently were to chop up my tomatoes instead of slice them. I also put them in a strainer while the piecrust baked/cooled. Due to this and the baking, the tomato taste was really concentrated which meant it was pretty acidic. I wonder if I would like it with a couple of teaspoons of sugar or a thick white sauce thrown in. I do have to say that it was quite pretty, though

Reviewed On: Jun. 1, 2010