I halved this recipe to make 8 texas-sized muffins, and halved again the topping per other reviewers advice. I also added poppyseeds and a dollop of lemon curd in the middle of the muffins, which made them moister inside. They were very yummy. My husband even said, "you're amazing" as he saw me sprinkling struedel on top. He was impressed before he even tasted them! I had a reheated one this morning, two days after baking, and it was still very yummy. I'll definitely make these again.

Reviewed On: Apr. 9, 2009

So, I didn't plan on putting cool whip on top of my brownie pie, but there is no way I would've been able to. The cooked brownies filled 3/4 of the pie plate! I barely had room for the pudding. I improvised with cheesecake pudding and the combination pleased my hubby. I don't think I'd make this again. If so, I'd decrease the brownie ingredients.

Reviewed On: Apr. 9, 2009

We aren't vegan, but I ran out of eggs wanted to make a yummy breakfast that would incorporate some lemon curd I'd made earlier in the week. These were perfect! I made some major adjustments however. I substituted 1/2 c. butter and 1/4 cup applesauce for the margarine, omitted the water, and used real milk. I also only used 1 Tbsp. of poppyseeds, which was plenty. My only complaint is that these spread out like cookies when baking and looked more like poppyseed pancakes. But they tasted great drizzled with lemon curd! I'll make them again and refrigerate the dough so they won't spread.

Reviewed On: Apr. 4, 2009