I though these were just ok, nothing spectacular. The topping gave these muffins most of its flavor. I think they might be better if made with butter instead of oil. I followed the recipe exactly so I think as is the recipe is lacking that "to die for" quality I was hoping for.
With a few changes this was fantastic!!! I used half melted butter and half coconut oil instead of the vegetable oil. The cake mix I had already had pudding in the mix so I added just one package of coconut pudding mix (thats what I had on hand. I also doubled the cinnamon.
Anyone who knows me knows that I am a coconut addict! This cake is one of my most favorite recipes. I use Trader Joe's vanilla bean cake mix (tastes like home-made). I don't use the full can of condensed milk because I don't like things that sweet. I also add a little coconut extract to the milk mixture. I've also found that this cake tastes better and better each day it stays in the fridge. I like to make it one or two days in advance. Thanks for the recipe!
I was looking for a recipe that was similar to the gingersnap cookies I get at Great Harvest Bread Co. This recipe was it! I've made these probably 4 times and always have compliments.
Delicious! The sherry really made this taste amazing! I made my own butter crust, used fresh vegetables that I sauteed, and shredded up a Costco rotisserie chicken. I LOVE this recipe!
My family and I thought this was really good. The only changes I made were using fresh crimini mushrooms in place of the canned and I used sherry instead of the white wine. The sherry gave it an awesome flavor. I will definitely make this again.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.