I never thought you could have the coffee cake flavor without the coffee, but as I eat this cake, I'm at least reminded of a coffee cake and I guess that's the idea. I took another reviewer's suggestions and instead of oil used a half cup of unsweetened apple sauce and a half cup of apple butter. The cake came out SO moist, that I'm sure it could've stayed in the oven a few minutes longer than 30 minutes. Also, before I sprinkled the crumble layers I scattered a handful of milk chocolate chips and I think that it added a nice little surprise to each slice of cake. Also, I only had a 1oz pack of butterscotch pudding so I used 3 1.5oz packs of vanilla pudding and the 1oz of butterscotch. I think it's delicious and I'm sure my coworkers will think so too! Next time I might throw in a few tsps or tbsps of coffee grounds and let them steep in some hot water and use that instead of the cup of water, just to give it that extra coffee kick!

Reviewed On: May 17, 2009

I thought this was really delicious. I brined the chicken overnight (like I usually do because the chicken maintains moisture that way). I ended up reserving some of the cranberry/pineapple mixture and I was really happy I did because I felt that when it was cooked it didn't maintain the sweetness as much. Also, I threw a few cheddar cheese curds over the top when I took of the cover and that just put the delicious factor over the edge! I'm always a fan of cheese and fruit! Thanks for giving me a way to use my left over thanksgiving cranberry sauce!

Reviewed On: May 15, 2009

I probably made the cookie layer too thin so I had a lot more swirls, but they were still delicious, even with reduced fat PB! I tasted them the next day and they were JUST what I was looking for. They taste like these peanut butter cookies that I've only had at work before and can't resist every time...now I can make them on my own! I don't even think that they need the chocolate swirl, throw in some chocolate chips and I think they would be great.

Reviewed On: May 10, 2009