"I'm not that big into mousse but I do like pumpkin and this was pretty good and I will make it again for the holidays. For someone who was asking about raw egg yolks in the mousse - its not really raw as the hot gelatin "cooks" the egg (like when you make swiss or italian meringue buttercream or custards and mousse but if you are especially concer""

"Very good recipe. I made this for a halloween party and my guests really liked it. It was a nice change from the usual pasta dishes we serve and was really festive and different. Everyone loved it. We have since made it again. The only thing I do agree with is that it could use more sauce. It did dry up a little bit in the oven.

"I made three cakes for christmas and my guests BARELY touched this cake. The few who tried it did not like it which prompted me to try it as well. I agreed with them and was almost embarrassed I even served it. The texture is very dense and almost dry and the cake itself lacked flavor. The pecans and coconut in the frosting made it hard to frost the cake and no one really cared for it anyway. People were asking what that "crunch" was (the nuts). I also made the cake a second time since the cake layers were kind of small - not fluffy and tall - so that I could make it 3 layers instead of 2. I am a pretty good baker with plenty of experience so I find it hard to imagine that I made this "wrong" two times in a row. I definitely won't make this cake again. Too many ingredients and work for a mediocre outcome.

"As per a previous review that I unfortunately did not see until today, when I made my cheesecake, there seems to be an error in this recipe. I followed the website's recipe to a T! And what I wound up with was an overbrowned and seriously cracked cheesecake. I have not tasted yet but it does not look appetizing and I have to serve this to company tomorrow. Next time I will use a water bath and lower the 450 degree temperature to see if that helps or just go with a different recipe entirely. I don't understand though - it has you deliberately raising the temp in the instructions so why would she be doing something different with this recipe on TV? I hope it at leasts tastes great. To be continued...

"BEST pork I ever had. Everyone we make it for agrees. We make this every christmas now for a big crowd. The gravy is the best. I don't understand how anyone can interpret this recipe as bland. Its anything but bland. Its the most flavorful and moist pork recipe I have ever had. With all of the marinade/gravy ingredients, how can this be bland if you are following the recipe's instructions? Ginger, cardamom, soy sauce, sherry, gingerale, garlic - these are not mild ingredients. They work so well together though! I'm glad we tried it.

"BEST pork I ever had. Everyone we make it for agrees. We make this every christmas now for a big crowd. The gravy is the best.

"BEST pork I ever had. Everyone we make it for agrees. We make this every christmas now for a big crowd. The gravy is the best.