I love the buttery taste of this crust. It's convenient for me because I never have shortening on hand. Instead of refrigerating for four hours, I freeze the dough for 20-30 minutes and it rolls out like a dream. Easy to work with, tender and flaky!

Reviewed On: Apr. 20, 2009

These were excellent. I made them this weekend, because I really wanted brownies but I didn't want to get out in the ice and snow to go buy baking chocolate squares and butter. So I searched for a recipe that used cocoa and oil instead...and this is now my favorite brownie recipe. They are nice and thick, fudgy but not too dense or gooey, they cut well and they're soft but not too cakey. I used 1 c. cocoa for extra chocolate, and that was perfect. Also I used 1/2 brown sugar and 1/2 white (just personal preference-I do this with all my brownies) and added 1 c. chocolate chips. The bake time was also just a tad too long for my oven, you might want to check these at 25 minutes just in case. As written these were probably 4 or 4 1/2 stars...but the final product was 5 star, and I decided to balance out some of the older, negative reviews this recipe got.

Reviewed On: Mar. 30, 2009

These were fantastic. I'm surprised that they got a one-star review from anybody. That review said they were hard; mine came out golden on the outside, fluffy and tender on the inside. The cream cheese gives both moisture and flavor. Since a couple reviewers suggested they were a little bland or not quite sweet enough, I upped the vanilla and sugar...I think I used 3/4 c. sugar and 1 1/2 tsp. vanilla. I think following the recipe as-is would be fine; I just have a personal preference for a sweeter muffin, and I really like vanilla. I did also increase the chocolate chips...I'm not sure by how much, I just stirred some in until it looked right. :) Just watch the bake time depending on your oven...mine were thoroughly golden-brown (even a little darker than I wanted them) at around 18 minutes, so 20 would have probably burned them. Anyway, these were delicious muffins. Thanks for a great recipe.

Reviewed On: Feb. 22, 2009