I made this in a 9x9 stone and put a layer of the streusel topping in the middle. I also used 1/3 cup white sugar and 1/3 cup brown sugar for the topping. I baked it for 40 minutes and it turned out wonderful. I think it would have been too thin had I used a 9x13 pan. I brought it to work still hot out of the oven and everyone loved it. One person said it tasted like Amish Friendship Bread - and it's MUCH faster!

Reviewed On: Jul. 13, 2008

I made this for an appetizer for a dinner with friends and everyone loved it. I made a few changes, though... I used a can of corn instead of fresh and added 1 can of diced tomatoes and 1 can of black bean, drained and rinsed. I left out the red bell pepper and the red pepper flakes because I didn't have them on hand. I also used a yellow onion instead of red because that's what I had. I used less (about half)cilantro because I didn't want it to be too strong. I could taste it but it wasn't overpowering. I mixed everything but the avocado together and put it in the fridge for an hour or two while I prepared the rest of the dinner. Just before serving, I added the avocado. YUM!!

Reviewed On: Jul. 11, 2008

I made these for a friend's birthday at work and they were gone before I could even get one (glad I'd sampled them the night before). Everyone loved them and asked when I was making them again. I hid the cream cheese filling in between layers of chocolate - a little more work, but it was worth it. I also only baked them for 20 minutes and they were done. I got 30 cupcakes out of the recipe and had enough filling for all of them. I did not ice them (easier to transport) and they didn't seem to need it. I'm making them again right now (they're in the oven) and I smell wonderful!

Reviewed On: Jul. 11, 2008