Hi PJ, I'm in Kenya so no King Arthur Flour here, unfortunately. (I would love to import it but it would make my products too expensive with shipping and customs, etc!) But I made them in muffin tins and it worked - in fact they were more uniform than the ones together in the pan - so maybe I'll buy bigger tins and increase the recipe for retail sale? Then I was thinking maybe cream cheese in the icing to make it thicker and less sweet? Another idea, I added cocoa powder like one of your readers suggested, which was nice. Then I was thinking about trying mostly cocoa (or a chocolate sauce) in the middle of the dough with some chopped almonds? Then an icing with almond essence? Yum! Lots of possibilities. ALL sounds good, Lee - wish I was a "little" closer to your bakery! - PJH

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