"Very tasty - they're good warm, but we actually liked them better at room temp. Like others suggested, I reduced the butter amounts in half. Also, I pressed the crust crumbs into my mini muffin tin, then pressed the cheese, then sprinkled the scallions (I doubled them because we love onions - that was a very good call), then poured the egg custa"

"Very tasty - they're okay warm, but we actually liked them better when they cooled to room temperature. Like others suggested, I reduced the butter in the crust by half and pressed the crumbs into my mini muffin tin, then followed with the cheese that was also pressing into place. Then I added the cooked scallions and poured the egg custard into"

"Excellent almond flavor and wonderful texture. Definitely not a shortbread though. This recipe is more of a "breton" style cake (French butter cake, or a "blondie" so to speak. Very dense, very rich, very fine texture, very addictive. Cuts like buttah. I found the baking time listed to be perfect, but I should mention that my cast iron skille"

"Excellent almond flavor and wonderful texture. Definitely not a shortbread though. This recipe is more of a "breton" style cake (French butter cake), or a "blondie" so to speak. Very dense, very rich, very fine texture, very addictive. Cuts like buttah. Serve very thin slivers. I found the baking time to be perfect, although my skillet was s"

"Used butter and omitted the walnuts - 5-stars all the way! I was tempted to try these after reading they were similar to Archer Farms Harvest Cookies. This recipe is a keeper."

"I was very eager to make this recipe after hearing Rachael Ray say it tasted just like eggplant parmesan in a bowl, but I was disappointed. It is tasty, but it's nothing like eggplant parm. I'd call it a jazzed up tomato soup. Oh, and I completely agree with others - 1 tsp of crushed red pepper flakes is way too much, and I love heat."

"This cake bakes up very nicely and is indeed a very moist cake, but I wasn't thrilled with the overall flavor of the actual cake - the glaze add quite a bit of sweetness, but I think I would have preferred no glaze and a more flavorful cake. The cake stays moist for many days. ""