I've made these twice now and made them with the proportions being the same as the given recipe but used sucanat instead of white sugar and 1/2 whole wheat pastry flour and 1/2 white flour instead of all white flour. These are just AMAZING. I really cannot get over the moist quality and the deep richness achieved in this recipe. Quite delicious. I'll be making these for our occasional dessert times. OH, and SO EASY! Turns out brownies very quickly and without much cooking effort.

Reviewed On: Jun. 30, 2009

These make really tasty rolls. The texture is wonderful, nice and soft but still sturdy! I cut out most and rolled a few just to see the difference, and the cut out ones look just like store bought hamburger buns. They taste so much better, though! I'll be playing with this to make it more fiber filled, but really love this. We've only eaten them as rolls as of now, but tonight hope to give it a shot as "hamburger buns"!! Thanks for sharing!

Reviewed On: Jun. 22, 2009

This is a VERY tasty alternative snickerdoodle recipe. I'm not giving it five stars because I like the full fat version better, but this is really quite nice. My biggest thing missing from this recipe is the crispness that I get from the version with more fat.

Reviewed On: Feb. 18, 2009