Made these cookies with the following alterations: dissolved coffee in boiling water instead of liquer (didn't have any on hand), cut the sugar down a bit, and used white chips instead of chocolate chips. My cookies came out with a great texture and flavor but are a bit drier than I prefer. Also, the white chips did not want to adhere to the batter and didn't melt very well in the oven. Definitely a great dipping cookie! :) The flavor reminds me of a mocha java drink. Next time I will use regular chocolate chips.

Reviewed On: Nov. 25, 2010

Flavor was good, however, texture was a little weird to me. I had to cook it longer than specified (I baked it for 55 minutes). It came out a bit gelatinous and had a watery separation when I spooned it into a bowl. Don't know what caused this; I followed the directions exactly as written. I might try it again with condensed milk as someone else recommended.

Reviewed On: Sep. 21, 2007

I had never cooked collards before but I like how this recipe turned out. I had to make some substitutions since I did not have everything on site..I used a small amount of cured chorizo sausage in place of the meat and it added a nice flavor. Don't think I'll be making these greens again, but not because of the recipe. They just didn't bring me the "southern comfort" I was looking for.

Reviewed On: Sep. 21, 2007