The muffins are 4 stars good but could have been better if you could have put them in a Ziploc bag in the refrigerator to make them moister. Refrigerating would have made the crumb topping soggy though :(

Reviewed On: Feb. 6, 2010

I just made the cake (subbing vanilla for almond extract). I'm not in love with the texture of the cake; it's a little oily and flat to me--It seems flatter than the regular chocolate version of a Texas Sheet Cake. I'm wondering if I should add 1/4 to 1/2 cup more flour to make up for the lack of cocoa powder (a dry ingredient that might help with the texture). One fun idea...I made 1/2 the frosting as per this recipe, and the other 1/2 as per the chocolate version of this recipe. I frosted half the cake with each frosting (started frosting the length of the cake to the middle--so you have more area of the cake that you can cut with both kinds of frosting on the pieces). It turned out kind of like a "New York Black and White Cookie." My daughter and her friends liked the cake; my husband also liked it.

Reviewed On: Sep. 6, 2008

I found that greasing my baking sheet made the bottom of my cookies too brown/crispy. I tried cooking some on a non-stick baking sheet, that I did not grease, and they cooked up much better (the cookies didn't stick at all). I followed the directions exactly but may add a few tablespoons of softened butter to the glaze the next time I bake these as the glaze was pretty runny and dripped beyond the sides of the cookies.

Reviewed On: Aug. 15, 2008