Comments on: in the kitchen with: adam, lauren, and susie

By: Jill

Jill — Sat, 01 May 2010 20:30:55 +0000

These cookies are great with a tall glass of cold milk.

By: Meghan Pickrell

Meghan Pickrell — Mon, 26 Apr 2010 23:48:22 +0000

I just made these cookies for our housewarming party on Saturday and it’s like crack people. The recipe calls for an immense amount of cream filling (you will have extra) which I’ve been devouring for the past 2 days… I even went to the store to buy butter biscuits which are the new substitute for the chocolate cookie (almost as good) so that no cream is left behind. amazing.

By: Freaky

Freaky — Thu, 26 Nov 2009 21:48:26 +0000

Hi there. I really gave myself into this recipe, but it didn’t turn the way I wanted it to be :-(. But the cream in between the cookie makes a GREAT dessert; yummy:-)! Thanks anyway, maybe I need to bake a bit more or brush my English up, so I can get all of the recipe right ;) or simply try a easier one :-). Greetings from Switzerland, the country with the best chocolate ever :-)!!!

By: Justine

Justine — Sun, 22 Nov 2009 18:50:09 +0000

I made these for a large group dinner yesterday and they were a HUGE hit. Just a tip: Be sure to chop, slice or grate your chocolate evenly into tiny pieces, otherwise when you’re punching out your circles with a ring mold, you’re going to have to cut through larger chunks of frozen chocolate. I ran into this problem a bit and it’s easily avoided in the future. Thanks to the Our Kitchen team for a lovely recipe.

By: Hannah Jordan

Hannah Jordan — Sun, 15 Nov 2009 23:39:28 +0000

…I’m still waiting for the filling to freeze a little more, but as a tester I used icecream. The key to this I found was leaving enough time – starting early and slowly taking it step by step. Now I’m no pastry chef but this was easy to make, well instructed, and even easier to eat. You all receive my thumbs up. Thank you for this recipe, it was a pleasure to make.

By: Hannah Jordan

Hannah Jordan — Sun, 15 Nov 2009 23:37:50 +0000

These miniature desserts were fabulous! Labour intensive yes – but totally worth it! The chocolate with a hint of cinnamon reminded me of how the Mayans used to spice their chocolate. As we did not have any pistachios I used hazelnuts instead. This with the chocolate was a nice pairing. The brittle also turned out nicely, again with the hazelnutshazelnuts instead. This with the chocolate was a nice pairing. The brittle also turned out nicely, again with the hazelnuts…cont’d