I swapped out the cream and half and half with coconut milk- just the cream from the top part of the can- I did 2 cups, 4 eggs, added 3/4 cocoa powder and additional sugar- I used a bit of the coconut water in the bottom of the can to liquify the eggs/cocoa more- despite all those tweaks- it turned out great! Oh and added a couple teaspoons vanilla.

delicious and easy to tweak.

Very good- all I had was pancake mix :-) Worked fine. I liked that it was tender without the bitter baking powder taste I normally get with baking powder biscuits.. I did add a teaspoon of baking powder to the pancake mix- figured I would hedge my bet..I also used my toaster oven! I did adjust the temp down by about 25 degrees and baked the full 20- brushed with butter when they came out- easy easy and good!

This is a no fail winner! I live in Houston and they rise beautifully out on the patio(covered of course) I also sprinkle a quarter cup of granulated sugar and melt 1/4 cup of butter in the bottom of the pan before I set the rolls in the pan. I add an extra 1/4 cup granulated sugar with the brown sugar(I like them sweet!) I too double the frosting, and use a bit more cream cheese then called for...

I could not resist taking these to the next level- Sprinkled 1/4 bag of semi sweet chips over the batter. Then I made a cream cheese fill- block of cream cheese, 1/4 cup sugar, and an egg. Swirled the cream cheese mix across the top. Ended up adding 5 minutes to the baking time- wonderful and easy!

big hit without changing a thing! Thanks for the great recipe

My bad, but I should have covered the last 30 minutes, my oven tends to cook hot.. and using an old dinged pan wasn't a great idea either! The texture and flavor are terrific though! I used almond extract and vanilla. I also added 1/2 cup sour cream when I was beating in the eggs.

Feedback suggests additional sweetener is needed.

So this was the perfect recipe to tweak. I used coconut milk instead of dairy, and tapioca instead of cornstarch.. I also used coconut oil instead of butter- I was not expecting much after all that, but the flavor is great! The texture is a bit gluey- but that I am sure is from all the substitutes- next time I will either try arrowroot or gluten free flour- I think I may also make this as is for the folks in the house without a ton of allergies- I am betting it will be terrific!

I am forever using recipes as a "guide" and changing things to please my family. I doubled the recipe for two quiche. I also used smoked cheddar and mozzarella I also sauteed onion and added crumbled bacon- a much heartier dish for dinner. I read one reviewer thought there was too much half and half but I did not have a problem there.. I did however add an additional egg. Also, I found that I had to cook for additional 10 minutes-could have been my oven or the fact that I was cooking two at a time. I did have to cover the crust about halfway through. My gas oven seems to cook too hot.

I add 1 cup margarine as well as the 1 cup sugar and 1 cup corn syrup- I also double up on the chips- with the margarine these turn out chewy soft goodness!

These were easy and good- quick afternoon treat! I did substitute 1/2 cup sweetened butter for half of the shortening- really good. I also omitted the cinnamon-

I read all the reviews. I doubled the recipe, added 1/3 cup sour cream, 1/2 teaspoon of salt, 1 teaspoon of vanilla, and more berries- they turned out beautifully! I was careful not to overmix or overbake- the best ones were very lightly browned.. I also used frozen berries- not sure if that would make a difference. My berries were not quite ripe so they gave them a nice tangy flavor that contrasted nicely with the more sweet and cake like muffin.

This recipe was quite good. I did read the reviews before baking, so I felt I had a heads up on the potential problems. These turned out the most tender when I did not over mix or over handle the dough. I made a few batches very thin, and they turned out nice and crisp, then I turned the oven down to 350 and made them thicker- again a nice tender cookie. I did go a little heavier on the vanilla and almond, and I made a glaze and covered in colored sugar- added another dimension to the texture-we like our cookies really sweet, so the frosting was necessary. Because I did not want to over handle the dough(and make them tough or dry) I did try to not roll the dough out more then once- so wasted some-worth it I think. I did watch these cookies more closely, they do tend to cook irregularly at the higher temp.

Instead of vanilla I use almond flavoring for the filling. Also, I have in a pinch just used crisco,powdered sugar and marshmellow cream and almond extract for the filling. I use the old style clothes pins without springs from the craft store. These freeze very well. I usually bake at 425 for 5 minutes then turn it down to 400 for another 10- but that all depends on how thin you can get these rolled out- thinner the better.