I couldn't rate it 5 stars as written, the seasoning lacked something. I upped the flavour by adding a splash of Worchestershire sauce and added some Old Bay Seasoning to round out the flavour. Be careful with the salt; with the Worchestershire and Old Bay Seasoning, I did not add the tablespoon of salt called for in the recipe since these seasonings already contain salt, as do the canned tomatoes, sausages, and chicken broth.
It's okay, but not great. Not the flavour I was looking for at all. It comes out with a run of the mill white bread flavour, which I didn't feel was worth the effort overall.
Really simple and delicious recipe, has a lovely smooth texture. It turned out better than I expected. The eggnog I started with was not very strongly spiced; once the ingredients were mixed, the result tasted more like a lightly spiced french vanilla than an eggnog flavour, so I added some freshly grated nutmeg, some allspice and a bit of cinnamon to the mixture bring out the eggnog flavour. I left it to stand in the fridge overnight before putting it in the ice cream maker. Will definitely make again; perhaps I will add some rum soaked raisins to the next round for the grown ups.
Very easy recipe that produces a moist, delicious, banana bread. I did add some vanilla and some cinnamon to it, but the basic recipe is sound, it would have been delicious anyway. I may add some raisins to it next time, just for fun.
I made 2 loaves of this for brunch today--one loaf was gobbled up straight away while it was still slightly warm to raves from the whole family. It is moist and delicious. I'm wrapping the other loaf in foil as per the instructions to see how it is tomorrow. I did make 3 minor changes--one being replacing the white sugar with brown sugar in the cinnamon sugar mixture because I like brown sugar better; adding a tsp of vanilla to the wet ingredients; and adding the zest of 1/2 an orange to the dry ingredients, because I like a hint of orange in my cinnamon treats. I had the same problem mentioned by another reviewer of having the middle cave in on one of the loaves; will try baking it in an 8x8 pan next time to see if that gets around the problem. It does taste remarkably like Amish Friendship Cake, so if you like that, you are likely to enjoy this also.
Just finished making these in the form of small eggs for Easter. Quite sweet, but very tasty. Followed the recipe as written, except that I put the shaped balls of peanut butter filling in the freezer rather than the refrigerator for the chilling step. Didn't use toothpicks for the dipping step as I thought the size of treat I made would have just been too awkward and heavy for a mere toothpick. Dipped them individually and used a fork to scoop them out of the chocolate dip and transfer to wax paper. The filling was very easy to handle, didn't crumble at all. Will make again!
I love this recipe, it's all done in one bowl. Very easy, consistently good recipe. It's my go- to recipe for when I need a cake in a hurry because it's so quick to pull together. If you use Cake and Pastry flour in it, as I do, you need to use 2 cups of it and you MUST sift the dry ingredients together into the bowl. (I originally got the recipe off a Robin Hood Cake and Pastry Flour bag many years ago). When I don't have buttermilk on hand, I put in 1/4 to 1/2 cup of sour cream and add milk to make one cup. It has the benefit of making the cake taste a bit richer. If you like a little coffee flavour in your chocolate cake, you should throw a tsp of instant espresso powder into the dry ingredients as well as using the brewed coffee. You can add a tsp of cinnamon to change up the flavour (if you like the combination of cinnamon and chocolate).
I made this; the only change I made was to use all lean ground beef (didn't have any ground pork on hand and couldn't wait to make it!). The whole family raved and went back for seconds. If you are the kind of cook who aggressively salts the water when cooking potatoes, you may want to be careful about how much salt you add to the water in this recipe--you'll be adding that potato cooking water to the meat mixture which already has a good amount of salt in it thanks to the spice mix. This was such a hit, I'm making 4 more to freeze to enjoy during the holidays. Chef John is my hero!