I made the recipe as written and it was good, but too tart for me without whipped cream. My husband called this a "buckle," and it was even better the next day.

I made this exactly as written and my family loved it. I cut the sugar to a 1/2 cup and my family still loved it. I changed it to 1/4 cup sugar, 1/4 cup splenda and they still loved it. This is an amazing recipe as-is and a nigh impossible to screw up base for variations. Next weekend I'm dropping the cinnamon, going back to 3/4 cups sugar, and adding frozen raspberries. I bet my family will love it.

I have to give this 5 stars. I made it last year for my husband's birthday with the help of my toddler. I had a three year old measuring, mixing, poking holes, and spooning goop and still ended up with a cake that was raved about on taste and appearance.

When made as written, it's a good appetizer. All the butter makes it very, very rich and anything more than a two inch square is overkill for me. If you're making this to get more spinach into your diet or as a side, cut the butter and cheese down and throw in some garlic powder, sun dried tomatoes, bacon or really anything to replace all of that fat flavor. That way it is more a meal item than an indulgent treat.

Like other reviewers I used a little less lemon juice, and I left out the salt and sugar. I just had to add a good AllRecipes crossover: I made the Basic Crepes on this site with two tablespoons melted basil butter. Then I got to eat very, very yummy mushroom and bacon stuffed herb crepes. I win!

I loved this recipe, and you have to believe me when I say I hate canned tuna in all its forms. I was just looking for a semi healthy lunch I could choke down during my kid's nap time, thinking I could hide it with bread and lettuce and other filler but instead I got a tasty snack on wheat thins with absolutely nothing hiding the awesome. If my toddler likes this as an after nap snack I need to cheat the system and find a way to rate this a bajillion stars.

This was a very rich, sweet soup. I'm not entirely sure I made it right, so I wish I could review it without rating it; I used almond paste and I'm not sure if that's the same thing as almond butter. Regardless, it came out pretty good. I don't think I'll make this again before winter, and I'll probably wait until we have guests over because this was a tad extravagant for just two people and the leftovers were just odd to me.

Awesome recipe. Seriously, it inspired awe in those who tasted it. I just wanted to repost a mascarpone substitute I found in another Tiramisu recipe. It worked wonderfully in this one! HEIDI8803 posted this in Raspberry Tiramisu, not sure which recipe she got it from: mascarpone substitute- 2pkgs cream cheese blended with 1/2 c heavy cream and 5 T sour cream And, to reiterate other advice given by previous reviewers, I too made two of the three cake layers with the instant coffee (I'd've made it three, but the changing colors are beautiful) and I doubled the coffee liquer everywhere it was called for. I think next time I'm going to add chocolate covered coffee beans around the base of the cake. ***Edit*** I've made this a few times now, and learned (the hard way) one big thing on the frosting: It is better to under whip than over. More than five minutes and you risk hitting an icky butter zone. That might be what happened to Nicky. Right at 5 min. works for me. Oh, and believe all the reviews about letting the cake sit overnight. The frosting will set better in that time.

I didn't find this recipe dry at all, and actually wonder if other reviewers continued to drain the meat after putting in the tomato, getting rid of all the juice from the tomato thinking it was grease. I used a medium sized tomato, and drained off as much grease as possible before adding the tomato. After adding the tomato I ran off enough excess liquid to keep the pies from getting too sloppy, and the remaining juice was 90% from the tomato and flavored with all the great spices thrown into the meat. I did follow the advice of other reviewers and set the oven to 375, and cooked everything for about 20 minutes. I also ran out of pie before filling like other reviewers, so next time I'm getting more pie dough or halfing the filling and just making enough for two people. Still, this recipe got a great response. My boyfriend says I have now hooked him on feta, and I thought the pie was really rich with the cayenne pepper and other seasoning coming through beautifully.

I don't really like white chocolate, so every where it called for white chocolate I used dark chocolate. It worked wonderfully! Also, an 8-10 cook time worked great for me. I think the 5 minutes the cookies cool on the sheet really help them get done.