All Reviews For Cranberry Bliss Bars -- a la Starbucks

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Cranberry Bliss Bars -- a la Starbucks

This recipe for Baked Goods was submitted by Mr Breakfast on 11/20/2003. Click here to view the recipe.

Recipe number 1140.

Average Rating = 5 (out of 5)

By Bear

Recipe Rating (out of 5):

Theses were great!

Comment submitted: 12/24/2014 (#19167)

By alisadoll

Crust is a bit too firm following the recipe exactly. Next time, I will decrease the flour to 1 cup + 2 tablespoons.

Comment submitted: 12/21/2014 (#19163)

By Heidi R.

Recipe Rating (out of 5):

These are magical and perfect! There are several other recipes that claim to be just like Starbucks, but they are missing one key ingredient, the candied ginger!! I love these and make them every year. I like to add a little lemon to the frosting. Optional, but good.

Comment submitted: 12/3/2014 (#19135)

By LucyDean

Recipe Rating (out of 5):

I've made these every year for the last 4 years!

Comment submitted: 11/22/2013 (#17173)

By Jordan

Recipe Rating (out of 5):

Absolutely fantastic! Probably better than Starbucks and now we can have them anytime of year. Thanks for this one!

Comment submitted: 4/17/2013 (#15693)

By LoveBakingInCO

Recipe Rating (out of 5):

This recipe was definitely superior to the actual Starbucks version! Perfect moistness and texture. A taste sensation. Thanks, it's now a Christmas staple at my house. It even looks festive!

Comment submitted: 12/26/2012 (#15003)

By Stanville

Recipe Rating (out of 5):

This is better than Starbucks. The only thing I would change about it is to put in less sugar. It's too sweet (for me).

Comment submitted: 10/2/2012 (#14495)

By ZigZig

Recipe Rating (out of 5):

I had an unstoppable craving for these the last few days. It was time-consuming but these were almost, like 98%, as good as the real thing. Friends agreed - good recipe!

Comment submitted: 6/24/2012 (#14079)

By Penny

Recipe Rating (out of 5):

Delicious! Almost as good as the real thing, but much cheaper in the end.

Comment submitted: 12/20/2011 (#13330)

By ShellyBean

Recipe Rating (out of 5):

Everyone LOVED these!

Comment submitted: 12/4/2011 (#13278)

By Shelby F.

Recipe Rating (out of 5):

These are becoming a post-Thanksgiving tradition for us. Second time I made them that weekend. Like others, I also add 1/2 teaspoon orange zest to the frosting. One of the best recipe on your website. Thanks!

Comment submitted: 11/29/2011 (#13252)

By Candace

Recipe Rating (out of 5):

These are always a huge hit when I make them at Christmas time. I use minced ginger instead of ground ginger and I add a splash of pure orange extract or orange zest to the cream cheese icing.

Comment submitted: 11/25/2011 (#13232)

By freeda

Recipe Rating (out of 5):

I made these the last 2 years in a row. Everybody loves them. I like to go to Starbucks now just to see how much money I'm saving. Last year, they were charging over $3.00 a bar. These are just as good in my opinion.

Comment submitted: 11/12/2011 (#13171)

By CarrieT

Recipe Rating (out of 5):

I like making these in the summer. The taste and smell remind me of the holidays and stopping into Starbucks after shopping. Delicious!

Comment submitted: 6/6/2011 (#12751)

By Emily

Recipe Rating (out of 5):

Excellent!! I adore these bars!

Comment submitted: 4/4/2011 (#12391)

By Cooldude4007 (Team Breakfast Member)

Recipe Rating (out of 5):

I just made this today, and I'm and 11 year old kid! It is delicious and my whole family loved! I'm gonna make this recipe a LOT!!:)

Comment submitted: 1/3/2011 (#11837)

By copae

Recipe Rating (out of 5):

We made this for the family... and they loved it...

Comment submitted: 1/2/2011 (#11829)

By Karen M

Recipe Rating (out of 5):

I only 2 eggs and add orange zest to the batter and the frosting, Delish......

Comment submitted: 12/23/2010 (#11773)

By bingogal

Recipe Rating (out of 5):

Just finished making these bars and the crust is really hard and cookie consistency. I followed the recipe. I have had the bars from Starbucks and they are better. Frosting is good. Don't know why the crust is so hard. Can anyone tell me what happened?

Comment submitted: 12/22/2010 (#11770)

By benton21

"Indulging" in butter only makes good sense, it's real food. Unlike margarine, which is supposedly one molecule different than plastic.(Not good for health)!!

Comment submitted: 12/21/2010 (#11763)

By Chip

Lisa: Crystallized Ginger and candied ginger is the same thing and can be used interchangeably. Happy Holidays

Comment submitted: 12/20/2010 (#11754)

By chika

Recipe Rating (out of 5):

For this recipe i like to add fresh cranberries chopped up instead of dried, and i add about a teaspoon of lemon zest to the mix. for the frosting i do 4 oz warmed cream cheese 1/4 cup sugar and i add a teaspoon of lemon juice. very tasty!

Comment submitted: 12/18/2010 (#11741)

By lovetocook (Team Breakfast Member)

Is the flour in the recipe plain or self-rising?

Comment submitted: 12/14/2010 (#11717)

By Lisa

I know this may seem like a silly question but I am not much of a cook so I really don't know the answer to this... is candied ginger the same as crystallized ginger. I saw it in the store and it looked like bricks of brown sugar... can that be used in this recipe?

Comment submitted: 12/14/2010 (#11715)

By M. Angel

Recipe Rating (out of 5):

LOVE this recipe! I make this every Christmas and my family and friends think it's a keeper.

Comment submitted: 12/13/2010 (#11709)

By ATL

Recipe Rating (out of 5):

I made this recipe for my job's annual Christmas party. EVERYONE LOVED IT! A suggestion to the white chocolate drizzle: place the white chocolate chips and 1 tsp of olive oil into a glass measuring cup, and heat in microwave for approx. a minute. Then drizzle away! This recipe is AWESOME.

Comment submitted: 12/12/2010 (#11704)

By Cookie Mama

Recipe Rating (out of 5):

A stick of butter is usually half a cup.

Comment submitted: 12/9/2010 (#11688)

By Cindy

Recipe Rating (out of 5):

They are absolutely wonderful... And I make them every Christmas. Even though I indulge a little before Thanksgiving. And look at all the money I save making them myself. THANK YOU for this recipe. Friends & family gobble them up.

Comment submitted: 12/4/2010 (#11660)

By Katrina

Recipe Rating (out of 5):

They taste very good, but they aren't quite the same as Starbucks bliss bars. Can't quite figure out the difference. I think Starbucks cake is thinner, the frosting is thicker and is more cream cheesy...

Comment submitted: 12/3/2010 (#11657)

By Karen M

Recipe Rating (out of 5):

These bars are so good, I have made them several times. I add some orange zest to the batter and I use butter not margerine.

Comment submitted: 10/17/2010 (#11411)

By Joni

Recipe Rating (out of 5):

I love these bars! I made them for a few friends and everyone wanted the recipe - my family loves them. We make them often - I think they are every bit as good as the Starbucks' bars.

Comment submitted: 9/7/2010 (#11176)

By Googs1

Recipe Rating (out of 5):

This recipe is so easy and the taste is fabulous. I think it is better than Starbucks. I will make this again and pass it on! AWESOME!

Comment submitted: 7/7/2010 (#10849)

By Miss Smith

Hmm, this is a good base, but I do know the starbucks ones have orange in them. Orange extract in the cooki-esque base, and in the frosting.

Comment submitted: 2/25/2010 (#9909)

By Time

How long does it take?

Comment submitted: 2/13/2010 (#9704)

By Hllywd

Recipe Rating (out of 5):

This was an okay recipe but they don't taste just like Starbucks. I will keep you posted If I find the recipe that taste the best. They were still tasty.

Comment submitted: 2/8/2010 (#9658)

By Christy

Recipe Rating (out of 5):

What a great recipe! The only thing that I did differently was adding orange zest to the batter and to the cream cheese icing. Outstanding!

Comment submitted: 1/22/2010 (#9511)

By mom of 2 boys (Team Breakfast Member)

Recipe Rating (out of 5):

We loved these bars! Definitely a favorite at our home. Found the crystallized ginger at T J Maxx. Yummy!

Comment submitted: 1/3/2010 (#9382)

By Einerson (Team Breakfast Member)

Recipe Rating (out of 5):

I've been looking at the bars at Starbuck's for a while. Made them pretty much as directed (yes on the butter). The flavor of the candied ginger was awesome, but they seem a bit thick and too sweet due to thick layer of frosting. I think as other reviewers have indicated, a larger pan would be better and the addition of some orange to balance out the sweetness would be great (didn't add the melted white chocolate for this reason as well).

Comment submitted: 12/29/2009 (#9328)

By Poppy

Recipe Rating (out of 5):

Everyone loves this recipe! This is my first year making it but I expect to make for years to come! Thank you for the recipe.

Comment submitted: 12/25/2009 (#9292)

By MomSmiley

Recipe Rating (out of 5):

This is one of my favorite recipes!

Comment submitted: 12/16/2009 (#9234)

By Beverly1 (Team Breakfast Member)

Recipe Rating (out of 5):

My son made this, and added orange zest to cake, and baked it in a jelly roll pan, for 12 to 15 min. It was wonderful.

Comment submitted: 12/15/2009 (#9230)

By SF Food Lover

Recipe Rating (out of 5):

Simply delicious!! It has become a holiday staple for me.

Comment submitted: 12/8/2009 (#9198)

By TAM

Recipe Rating (out of 5):

I used orange laced craisins (doubled the amount recipe called for)and orange extract rather than vanilla. I added chopped walnuts to the frosting as well and used butter versus margerine, and a slightly larger pan. Cooking time was 30 minutes. After baking I put them in fridge over night. The texture was not exactly like starbucks-but very close-& not at all cake like (maybe sitting in the fridge helped with that-not sure). I melted the white chocolate in a sealed plastic sandwich bag in the microwave-cut one corner of the bag off and squeezed over the bars-very easy and no mess to clean up. I highly recommend this recipe!!

Comment submitted: 12/2/2009 (#9142)

By M&M

Recipe Rating (out of 5):

Just to say, "Awesome Recipe". I spent 2 dollars a piece at Starbucks, now I can treat my family and friends a whole tray and only cost a quarter of the price. Thanks-a-million. M&M

Comment submitted: 12/2/2009 (#9141)

By mom in nv

Recipe Rating (out of 5):

Love it. I used dried cherries with the cranberries and omitted the candied ginger.

Comment submitted: 11/29/2009 (#9127)

By Jo

I feel that these bars taste exactly like the Starbucks bars. I have made them for the past three Christmases and everyone has loved them. I bake them for our family, for our church's Women's Guild, for a friend's annual Christmas party, and for both my husband's and my son's workplace. Everyone wants the recipe! Thank you so much for providing it for us! Jo -- Sonoma County, California

Comment submitted: 11/29/2009 (#9126)

By virgogram (Team Breakfast Member)

Hi I was signed up for this website a couple of years ago and thought it was discontinued and today I was looking for a cranberry recipe and this site popped up again but when I tried to sign up for it, it said it was under construction again and should be ready by September and would not let me register. I am wondering if it will possible to get back on the mailing list again.

Thanks, Chris

Comment submitted: 11/27/2009 (#9112)

By pakpy

I tried your recipe, but to me it was too dry by comparison.

Comment submitted: 11/20/2009 (#9061)

By Plump Berries

Before adding to recipe, bring 1 cup water to boil, add dried cranberries, simmer about 2-5 minutes, then drain. This is just a suggestion if you prefer softer and plumper berries. (I do this for muffin recipies too, and also with raisins) Just dont simmer more than a couple minutes.

Comment submitted: 2/15/2009 (#7590)

By mr big

The Oregon food day recipe calls for one egg, not three.

Comment submitted: 1/7/2009 (#7298)

By B. Nut

Most definitely use butter... do you know what's in margarine? For the frosting, I suggest using 8 oz cream chs. at room temp, 1 c. powdered sugar, 1/2 c butter, 1 T + orange zest and 2 tsp. vanilla. Also, I use 2 T orange zest & 1/3c dried cranberries chopped sprinkled on top. About 6 oz melted white choc. such as Callebaut drizzled on top.

For Garnish: 2 Tablespoons minced dried cranberries, 1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard)

Comment submitted: 1/6/2009 (#7293)

By Dr. Tea

Recipe Rating (out of 5):

Just like Starbucks but you can have them anytime.

Comment submitted: 1/4/2009 (#7271)

By Crinkle

The recipe turned out well and it looks very similar to the real thing but it did have more of a cake-like consistency and the cranberries weren't as soft.

Comment submitted: 1/3/2009 (#7266)

By Mims

Recipe Rating (out of 5):

My granddaughter made these while visiting us. This is one of the first things she has ever cooked. We all loved it and she is very proud to have such an awesome dish that she can cook. It was just bursting with flavor. Mimi

Comment submitted: 12/18/2008 (#7151)

By daisy

Recipe Rating (out of 5):

I made these - and found them fluffy and not overly flavorful. They didn't taste bad, but they weren't starbucks. I was looking for a brownie-like consistency and this recipe was more cake-like.

Comment submitted: 12/15/2008 (#7127)

By nana

We just finished eating bliss bars from Starbucks I can not wait to try this recipe at home for the holidays.

Comment submitted: 12/9/2008 (#7066)

By debra.franklin (Team Breakfast Member)

Recipe Rating (out of 5):

I live on these during the holidays from starbucks. I finally made them and all I can say is awesome awesome awesome!!!! They are just like starbucks. ThankYou!

Comment submitted: 11/10/2008 (#6778)

By Sparkles

Recipe Rating (out of 5):

I can't make these fast enough, Every time I do they go like fire.... You will not loose with this recipe.

Comment submitted: 11/7/2008 (#6763)

By kblack (Team Breakfast Member)

Recipe Rating (out of 5):

I cut the Brown sugar to 1 cup, and used Craisins instead of dryed cranberrys. Next time i will try the Orange Extract.

Comment submitted: 3/1/2008 (#4724)

By RitaD

Recipe Rating (out of 5):

I just made this not having read the comments about the orange flavoring. These taste just like Starbuck's, however I would like to increase the recipe to fit a 10 x 15" jelly roll pan. Happy New Year!

Rita, 1-1-08

Comment submitted: 1/1/2008 (#4292)

By pmcnelis (Team Breakfast Member)

Recipe Rating (out of 5):

Dead on!!! Great taste, my family loved them and unfortunately me tooooo!!!! I will never buy them again, I'll simply bake them. Thank you.

Comment submitted: 12/27/2007 (#4262)

By Joanne

Recipe Rating (out of 5):

In the cake base, I put Orange extract instead of vanilla, makes a HUGE difference.

Comment submitted: 12/26/2007 (#4250)

By Kari

Recipe Rating (out of 5):

There is a crucial flavor missing from this recipe. The orange! I put a little zest in the cake itself and I grate some zest into the frosting. It makes a WORLD of difference.

Comment submitted: 12/21/2007 (#4219)

By Special K

Recipe Rating (out of 5):

Yum!!!! That's all I have to say. As good as Starbucks!

Comment submitted: 12/19/2007 (#4210)

By Jan

Candied ginger can almost always be found in the Asian food section at the market, at a much lower cost than spice sections.

Comment submitted: 12/17/2007 (#4192)

By twilson (Team Breakfast Member)

Recipe Rating (out of 5):

Simply marvelous is all i can say. I buy at least two bars a day. WONDERFUL.

Comment submitted: 12/14/2007 (#4179)

By Katie

Recipe Rating (out of 5):

I live 8 thousand feet above sea level. I cut back the butter to just 1 stk, and added a tbl. of sour cream. The sure fire way to ensure high altitude success is to make the cake into cupcakes. Works like a charm.

Comment submitted: 12/11/2007 (#4160)

By Gerry

Recipe Rating (out of 5):

Dear Bliss Bar Fans - Re candied ginger? If you read the ingredient list on the Starbuck's box, it lists the ginger as an ingredient, but it must be a very negligible quantity because it's listed toward the end. I include it because I just happen to like ginger. From Gerry

Comment submitted: 12/5/2007 (#4119)

By Nichole

Could somebody tell me how thick the cake part was when it was in the pan? I know the Starbucks bliss bar is quite thin (maybe an inch tops). How did it compare in thickness with the size of pan you used?

Comment submitted: 12/1/2007 (#4089)

By Teri O

Recipe Rating (out of 5):

I am a cranberry fan and to top it off with cream cheese - WOW.

Comment submitted: 11/29/2007 (#4083)

By JW

Recipe Rating (out of 5):

My daughter followed your recipe exactly. We all tried these bars, and loved them. Somehow, there were some left the next day, so we decided to do a side by side comparison. The "real" bars had a greasy feel to the frosting. The copy version frosting was much lighter and felt cleaner in the mouth. This is a great recipe, and we won't be buying the "real thing" any more. Thanks!

Comment submitted: 11/24/2007 (#4052)

By Sandy

Recipe Rating (out of 5):

Fantastic recipe. Hint: make your own candied ginger, it''s so much cheaper. Google recipe.

Sandy

Comment submitted: 11/20/2007 (#4032)

By Add A Little Cinnamon

Recipe Rating (out of 5):

Made these puppies last night! And I cut the sugar to 1 cup in the cake and added some cinnamon and cloves. They were excellent.

Comment submitted: 11/19/2007 (#4030)

By JKM

Recipe Rating (out of 5):

Just finished making this recipe for a holiday party. I took some of the advice offered in other comments and used parchment paper on a jelly roll pan and spread the batter fairly thin which necessitates watching the baking time very closely. I also added some orange zest to the frosting and was liberal with the dried cranberries in both the batter and on the top of the frosting. I skipped the candied ginger all together. They turned out absolutely excellent! Thanks Mr. Breakfast!

Comment submitted: 11/17/2007 (#4016)

By Barbara

Recipe Rating (out of 5):

I questioned the candied ginger, but put it in anyway. I think it was better than Starbucks. Thanks for the recipe. Barbara

Comment submitted: 11/16/2007 (#4011)

By Colleen

One more thing I forgot to add - The baking time is more like 30 minutes.

Comment submitted: 11/16/2007 (#4010)

By Colleen

Recipe Rating (out of 5):

I made these today... WOW are they good! They do have a different texture than Starbucks but still very yummy. I added 1 tsp orange rind to the batter, and 1 tsp to the frosting as well, increased the cranberries to 1/2 cup and omitted the white chocolate on top because it was so sweet anyway without it. I would definitely make again! Thanks for the recipe :)

Comment submitted: 11/16/2007 (#4009)

By from the inside

Interesting, not quite the same as Starbucks. The Starbucks version does not have candied ginger, but orange zest instead.

Comment submitted: 11/15/2007 (#4002)

By Blissful Baker

Recipe Rating (out of 5):

Awesome plus!!!!

Comment submitted: 11/13/2007 (#3993)

By justin

Recipe Rating (out of 5):

They tasted good but were kinda on the dry side, I guess I'll be buying these bars at Starbucks with my hard earned money.

Comment submitted: 11/4/2007 (#3927)

By eriquita

Recipe Rating (out of 5):

These are quite different from the real Starbucks bars but very delicious in their own right. The namesakes are more of a shortbread with thicker, more dense icing and without ginger. These, however, make a perfect cake or bar that was very much enjoyed chez moi!

Comment submitted: 12/17/2006 (#979)

By 4winks

Any input about making this recipe in high altitude?

Comment submitted: 12/12/2006 (#937)

By cari

Recipe Rating (out of 5):

I have made several times and yes, it does take longer than 20 minutes to bake the cake, and the hint on orange is a great suggestion. Labor intensive but worth the effort, people love them. I also use more like a half a cup of minced cranberry in both the cake and on the top. Cari

Comment submitted: 12/6/2006 (#891)

By Pattie & Glenda

Recipe Rating (out of 5):

We made these on a cookie sheet (spread on parchment paper) rather than in a 9 x 13, and it makes a bit crunchier bar, which is nice. We also put chopped candied ginger on top.

Comment submitted: 12/3/2006 (#871)

By cathy

I would like to know if crystalized ginger from the spice section is the same as candid ginger. I went to several stores and could not find candid giner.

Comment submitted: 12/3/2006 (#870)

By Carmen

1 stick of butter equals 1/2 cup.

Comment submitted: 12/3/2006 (#867)

By Ginger

Recipe Rating (out of 5):

Tried these for Thanksgiving and they were a hit! The texture was not exactly like Starbucks, but the taste was excellent. I made them in a pan that was slightly larger than 9 x 13. I'm making another batch for a Christmas party.

Comment submitted: 12/2/2006 (#862)

By dd

Recipe Rating (out of 5):

A friend brought these to a cookie exchange. They were a huge hit. How big is a stick of butter?

Comment submitted: 11/28/2006 (#833)

By Beebop (Team Breakfast Member)

I just made these bars a few minutes ago and even as I poured the batter into the 9x13 pan I could tell that the batter was going to be much thicker than Starbucks Bars. I buy a box or two of these bars every year at Thanksgiving and Christmas. They are not done yet, as they are much thicker and cakelike. I almost poured the batter out and put in a 10x15 jelly roll pan; which I think would be perfect. Personally, I am already disappointed, as I was looking forward to having Cranberry Bliss Bars, not a cranberry cake.

Comment submitted: 11/26/2006 (#814)

By Sue F (Team Breakfast Member)

I am from Australia and would like to make these bars as I have had them at our local Starbucks and they are delicious. How much is a stick of butter? I have never heard of this measurement. Also, is the flour plain or self raising? Thanks, Sue F

Comment submitted: 11/19/2006 (#764)

By Diane R

Recipe Rating (out of 5):

I was able to find candied ginger both on the spice rack (at $8.99) and in a tub (for $1.99) for the same amount of ginger. I purchased both and they seem to be exactly the same to my tastbuds. I used the ones in the tub for the bars. Cooking time needed to be a bit longer (approx 30 minutes) but then the bars were more cake-like than I remembered from Starbucks, so I thought I had overcooked by 5 minutes. However, after sitting in the refrigerator overnight, they were perfect!

Melting the white chocolate and putting in a pastry bag didn't work so well, so I used a spoon to sprinkle it on by quickly jiggling my hand over the pan and the amount distributed was perfect. I used Ghiradelli white chocolate bar for both the cake and the icing. It melted well over a double-boiler.

They are a new holiday favorite!

Comment submitted: 11/19/2006 (#755)

By heidiho (Team Breakfast Member)

Recipe Rating (out of 5):

Ya, how big is a 'stick' of margarine? 1/2 cup? 1/4 cup? My bars were dripping butter. Help!! and, how can I make the icing more fluffy?

Comment submitted: 10/10/2006 (#478)

By Jean B.

Recipe Rating (out of 5):

I've made this recipe several times now (tinkering with it each time) and got the best results yet using a Texas sheet cake pan lined with parchment paper (NO added oil or cooking spray necessary!) . Yes, its a REALLY thin layer of batter but it spreads out perfectly during baking. I baked it just until the top of the batter was dry in dead center of the pan. It came away from the parchment perfectly after cooling, and due to the size of the pan, I made 1 and 1/2 times the frosting recipe. Trimming off the edges with a really sharp knife before frosting them helps too... they are DIVINE! Thanks for posting this recipe. We love them!

Comment submitted: 8/6/2006 (#145)

By Chris S.

Recipe Rating (out of 5):

Wow! I took these to a womens meeting and everyone loved them! I had tried these bars at the Great Big Food Show where Starbucks was giving samples. I had been thinking about them ever since but could never bring myself to pay the exorbitant prices that Starbucks charges! Now I can make my own! I didn't have any candied ginger, it was great without it, but I will try to have it on hand next time I make them. I also used only two eggs, as I thought I would prefer a less cake like texture. I cut the bars, refrigerated them & then added the white chocolate. Thanks so much for this recipe!

Comment submitted: 3/17/2006 (#144)

By Charlotte

Recipe Rating (out of 5):

I think I know why the baking time seems off though. The Bliss Bar is thin. I bet... the time works out if you use a jellyroll pan instead of a 9X13".

Comment submitted: 3/8/2006 (#143)

By Michael C.

Recipe Rating (out of 5):

Great recipe! However, I think that you may have omitted one ingredient. That would be a hint of orange (be it juice or rind). Maybe, you could add that to the frosting rather than the water. Yummy!!!!!

Comment submitted: 2/25/2006 (#142)

By Suzanne S.

Recipe Rating (out of 5):

I made the cranberry bliss bars using candied orange peel instead of the candied ginger (could not find the candied ginger). I also used cinnamon and little bit of cardamon for spices, instead of the powdered ginger. I did have a little fresh ginger that I grated into the batter. The bars were very good! I used about 1/2 cup of dried cranberries instead of the 1/4 cups specified. The cooking time also had to be increased to at least 30 minutes.

Comment submitted: 2/11/2006 (#141)

By Jill

Recipe Rating (out of 5):

I tried this recipe today. I don't think the 20 minute baking time is correct. It took 30 minutes, and I still think the middle could have been cooked some more.

Comment submitted: 11/10/2005 (#140)