Jessica

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.