These are good with modifications. I took other reviewer's advice about adding an extra egg, increasing the sugar to 3/4c (instead of 1/2c) and adding 1/2c of sour cream. I didn't have sour cream, so I added 1/2c of extra liquid (orange juice and marsala wine). In retrospect, I think 1/2c of oil would've been a better add-in, since the only source of fat in this recipe is the butter used to melt the chocolate.

Reviewed On: Oct. 10, 2009

This was my first batch of homemade cinnamon rolls ever. Although I went through the preparation rather hurriedly (compared to some of the other reviewers), they came out really moist and delicious. I will definitely be making them again and taking the other reviewers' suggestions.

Reviewed On: Jun. 20, 2008

This was the first coconut cream pie that I've ever tried, and one of the best ones I've ever tasted. However, I think there was a step missing in the cooking directions. In order to get the filling to come out smooth and get rid of the flour clumps, I mixed the filling ingredients in my stand mixer at medium speed until all the clumps were gone, then transferred the mixture to a pot to cook it. Also, for an elegant touch, I added a split Tahitian vanilla bean to the mixture as it was heating. The vanilla flavor really brought out the flavor of this pie. Lastly, I like a lot of cream on my coconut cream pie and found that 1 cup of whipped topping was not enough. I used an entire 8 oz. package of Extra Creamy Cool Whip and barely covered it. I'd advise using more.

Reviewed On: Jun. 8, 2008