Erin

I’ve never had migas but this recipe sounded good and really was! I added Monterey Jack and cheddar cheese and salsa to the tacos which was excellent. I also used warmed corn tortilla chips instead of starting from scratch (although I’m sure that would have been even tastier!)

Delicious!

I was really excited about this slaw but the proportions are way off. A tablespoon each of salt and pepper made this inedible. The salt overpowered everything as soon as you taste it and the pepper takes over once you swallow.I do plan to make this again but with equal parts vinegar and mayo and probably closer to 1/4 teaspoon salt and 1/2 teaspoon pepper.

This is an absolutely delicious cake! I did it over two days but it was worth it!I have never had luck making cake from scratch so I used two boxed cake mixes instead to make 3 nine-inch rounds and 10 cupcakes for my twins' birthday cake.As others have noted...The custard is double what you can use for filling this cake. I halved this portion of the recipe and still had about ½ cup left over.The buttercream frosting proportions are off. Buttercream frosting should be ½ cup unsalted butter (at room temperature), creamed well; 2 cups confectioners' sugar, sifted; 1 ½ teaspoons vanilla; 2 tablespoons milk (added by drop to desired consistency). To make it chocolate, add ½ cup cocoa and another ½ teaspoon vanilla. This amount was enough to ice this cake and 10 cupcakes and I still had ample left over amounts of the white and the chocolate I had used for decorating. If you are only need enough to frost this cake, the amounts I provided above should be halved.For the ganache, christie220's tip is spot on! 1.5 cups of heavy cream, 12 oz. dark chocolate chips and 2 teaspoons of vanilla worked perfectly and was more than enough to cover the cake. I've never worked with ganache before and it was quite the mess but it came out great!

This was so good!