BakingBot

Very good. The filling tasted a bit vinegar-y when eaten on its own, but was balanced out when in the actual egg. I doubled the recipe and used 12 boiled eggs and used half spicy brown mustard and half normal prepared mustard. Turned out quite delicious.

Prefer traditional rice crispy treats. I didn't taste the cardamon or cashews and the raisins didn't mesh well with sweet marshmallows.

This was surprisingly good! My 6 year old also liked it; my 3 year old tolerated it. It has a nice balance of flavor and was quite easy and much quicker than I anticipated to mix together and assemble. Will definitely make again.

These were delicious! My 6 year old kept gobbling them up - I think she ate at least 6. I used premade pie-crust and didn't ball it into balls, but rather rolled out the dough and cut them using a biscuit cutter. Will definitely make again.Only thing to note is that I had a lot of filling left-over - I used perhaps about half of what was made. So either plan to have another pie crust to make another 24 or make only 1/2 or 3/4 of the filling.

The interior was moist, but the bottom and top was slightly overcooked in order to ensure the interior fully cooked. I also don't understand how it calls for 1 ⅝ cups of flour - what is that!? I upped to 2 cups, given the other reviews about how the high ratio of fat content versus flour resulted in an underdone cake. I also thawed my blueberries and drained their liquid. I had to cook for about 1.5 hours to make sure it was fully cooked. The outside was too hard, even though the interior was quite good. I didn't have any issues with the cake falling in like other reviewers, but I was using a unique bundt cake pan.

This was tasty and healthy. My kids (ages 3 and 6) didn't like it though. I liked the sweet addition of the mango and included an extra. I omitted the spicy ingredients (and used less chorizo), and next time I would include more of the spicy ingredients because the end result is very bland without.