Easy, delicious, and not overly sweet. I substituted with fudge marble cake mix, then followed the recipe as written. My cake rose so high that I was unable to spread it with the topping while in the pan. Rather, I topped each cut piece, then sprinkled with shaved milk chocolate. I will be making this again and again. Thanks for sharing.
I used fresh supermarket dough instead of the Pillsbury and baked a round pizza on a preheated stone. I also shredded the chicken instead of dicing it and used both mozzarella and Mexican blend cheeses. Delicious!
My first attempt at making these cookies was a complete success after making some adjustments (per the instructions of other reviewers---I read a ton of reviews, both on this site and elsewhere): I used almond filling plus 1 Tbs. almond extract instead of paste; I used only raspberry jam; and I added 1/4 cup heavy cream and 2 Tbs. butter to the chocolate for the topping. Although spreading the dough/batter into the pans was the most difficult part of this recipe, and making these is quite time consuming, I would definitely make these little beauties again. Thanks for a very good basic recipe.
Tip: Crush or grind finely about 4 ginger snap cookies (about 3 Tbs.); sprinkle over the bottom of the baked pie crust before filling. This makes a moisture barrier and prevents the bottom from getting soggy. Delicious pie!
Review: The filling is so very easy to prepare and sets up perfectly every time. I use this recipe not only for pies, but for mini tarts as well (I made my own mini phyllo cups out of scraps I had frozen)---I adjust the recipe amounts. As for the meringue, I added a pinch of cream of tartar to the egg whites while getting them frothy. I will use this recipe again and again. Thanks so much!
I couldn't find a round Italian loaf, so I used a round organic sourdough. I also took the liberty of adding some low-sodium deli ham to the sandwich (already enough salt). I wrapped it very tightly and weighted it to compress the layers for about 9 hours in the fridge. This sandwich is really salty, but we enjoyed it nonetheless.
Not nearly enough spices---I had to almost double the amounts (I made only 1 1/4 lbs. meat, but adjusted the recipe accordingly), and I toasted both the anise and fennel seeds to bring out the best of them. I'll try making this again in the warmer weather so I can grill the sausage.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.