Perfect! It is also called fairy food, seafoam, sponge candy, honeycomb, hot air candy, etc. After 8-10 failed batches, I finally found the way to success: If you don’t have a high quality DIGITAL candy thermometer, don’t even try this. The brand I use is CDN. Previously I had tried a cheap analog thermometer and/or testing in cold water, but the candy cooks so quickly that by the time the thermometer registered the right temp (or a sample formed a brittle thread), the candy had already cooked to a much higher temp. It burned EVERY time I tried these methods. Before starting to cook the candy, prepare: Line your pan with non-stick foil (It peels right off the cooled candy!) Measure and sift baking soda. Make sure your pan is large enough, as the mixture will foam a great deal after you add the baking soda. Use a heat-proof silicone spatula for stirring the candy mixture. Cook only at medium heat or lower; higher will cause the candy to cook too fast and it will burn. Be ready; the SECOND the candy thermometer registers 300°, slide your pan off the burner and add the baking soda. Stir quickly, but be sure to incorporate every bit of the soda. (It’s nasty to get even a teeny bite of pure soda!) Pour into the nonstick foil-lined pan as evenly as you can, but resist the urge to spread it. It will fill in the empty spots as it cools and settles. Score cooled candy w/ a serrated knife, then place into a Ziploc bag and break. Pieces will be irregular in shape.

These were delicious, and the aroma was heavenly! They were very moist and chewy. I didn't change the spices, but they were almost perfect. I will add a bit more cinnamon next time. I liked that these didn't have too strong of a spicy or molasses flavor. I did use OJ instead of water. My only problem with the recipe is that my cookies spread so much that they were very thin and flat. I am positively ANAL when it comes to measuring (I level the flour with a straight edge, etc.), so I know it wasn't anything I did. I think a little more flour (about 1/4 C) might do the trick. Or, possibly a little less sugar. It would also be nice to find some coarse sugar to roll them in for an even prettier presentation. Next time, I will definitely double the recipe, because they didn't last long!

The flavor was EXCELLENT! This is preferable to other recipes that include eggs, which in my opinion weaken the flavor. This was very cheesy! Because I only had mild cheddar, I added the following to give it more "zing": 2 dashes curry powder, about 1/8-1/4 tsp. dry mustard, and 1/4 - 1/2 tsp. garlic salt. (Yum!!! I'm going to make it this way all the time!) I am giving it only 4 stars because of the texture. I prefer a creamy mac 'n' cheese, and although this was very saucy, the sauce itself was very grainy. I did run the cottage cheese through a blender, but it didn't help much. I wonder if shredded parmesan would melt better than grated, or if another creamier/better melting cheese could be substituted. Also, I see why people added more macaroni; 8 oz. does not make much and does not fill up a 9 x 13 pan. I would keep all the same proportions (because all that sauce really makes it good!), but increase the entire recipe by half. Wonderful recipe overall; will definitely make again!

Good recipe - nice and crispy! I had to add more egg white than what was stated because all the sugar wouldn't stick to the pecans. For the second batch I made, I added a little more egg white and all the sugar stayed on. Great tasting, but I think they need a little something to taste like the nuts you get at the mall. Maybe add a little cloves and nutmeg, and also substitute some brown sugar for a portion of the white?

Oh. My. Word. These are SO good!!!!!! I made these with thin sirloin tip steaks and grilled them; the flavor went all the way through the meat. I used this for fajitas, so I didn't use the rest of the ingredients. The only change I made was to decrease the chili powder to 1/4 tsp (simply because I don't care for it). The marinade was perfect. I've enjoyed many dishes featuring steak at various Mexican restaurants, but in the future I will be extremely disappointed because nothing compares to this!

I was looking for a recipe similar to a flourless chocolate cake I had years ago at the old Berghoff restaurant in Chicago. I've found it! This is rich, dense and fudgy. It has a nice, dark flavor. I have never cared for dark chocolate, but I loved this cake. I agree with previous reviewers; be careful not to overbake! I used a 9" springform pan and set my timer for 35 minutes. After I first checked it, the toothpick was very wet. I checked it again every minute or two. It only took five more minutes for the toothpick to emerge dry! I garnished the cake with a sprinkling of powdered sugar and a few strawberry fans. I served it with whipped cream (non-dairy whipped topping just wouldn't cut it!) and vanilla bean ice cream. I also made the caramel sauce. It wasn't bad, but it was rather thin. I wasn't crazy about the taste, but then again, caramel is my favorite thing in the world and I am very particular about it! I do agree that it may have tasted a little better without the lemon juice. All that being said, though, I feel that ANY kind of caramel sauce was unnecessary. In my opinion, the sweetness of the caramel sauce competed too much with the rich cake. Whipped cream and/or a raspberry puree would be more complimentary. Great recipe!

Beautiful snow white frosting with great texture! It has such a lovely sheen, it's almost pearlescent. I used meringue powder (pasteurized, dried egg whites, found where the Wilton cake supplies are in the craft section of Wal-Mart), and it worked like MAGIC! (No worries about salmonella, which you might have if you used regular egg whites.) I added 4 T. of water to 4 tsp. meringue powder, then beat it just like I would regular egg whites. After adding the syrup, it took exactly 7 minutes of mixing to get it firm enough. I piped it onto my cupcakes using a #21 star tip. Be sure to clean the tip every so often to keep the lines looking sharp. You wouldn't think just two little egg whites would make so much, but I iced (thickly) 52 cupcakes with a single batch and had a teeny bit left over. The taste is similar to marshmallow creme, but less sweet. Great recipe!

My family loved it. I think it would be perfect if cheese-filled tortellini were substituted for the spiral pasta, and maybe some italian green beans were thrown in for good measure. I made it with cooked chicken instead of raw (I added it with the broth) and it turned out great.

I baked it in 2 - 9" pans. Big mistake - it rose a lot (and spilled onto my oven floor!) Mine turned out a tad crumbly and not as moist as I'd expected. I didn't like the taste enough to make it again according to the directions. (I think it was just too buttery-tasting for me.)

YUMMY!!!!! I don't know how pipe-able this is, and mine wasn't too pretty (I think I overbeat the cream), but the flavor is so great I don't care. It feels so light and fluffy, yet the cream and cream cheese make it so rich tasting at the same time. I wouldn't change a thing!

Hate to be the party pooper around here for such a popular recipe, but I just don't understand the rave reviews. Issue #1: TOO SALTY!!!!! (To give some perspective, I LOVE salt and tend to like things saltier than most folks.) I would definitely reduce the salt to no more than 2 teaspoons. And then there is the issue of "stickiness" and "caramelizing" (or lack thereof). Many reviewers mentioned this, which makes me wonder: most things that caramelize require some kind of sugar. Could that have been left out? Anyway, I'm not impressed with this one.

To save time, I use a large can of Veg-All Homestyle (drained). The veggies are big and chunky and taste great! (It's different from regular Veg-All; for instance, no lima beans. There are potatoes, carrots, celery, pearl onions and I think peas.)

I LOVE this! I couldn't get enough of the lemony sauce, so I doubled it and served the chicken and sauce over egg noodles. I also make it with chicken tenderloins, which is a bit faster. Be sure to brown the coated chicken before adding the liquids. This is my new favorite recipe! (And all I ever make is chicken!)

I LOVE these! Yes, the batter is stiff (more like drop biscuit dough in texture) and the muffins are not as pretty to look at, but you just can't beat 'em. They're quick and easy, have lots of fiber, and they're unbelievably moist! (If yours are dry, just underbake them slightly.) Here are a couple of tips: Skip the spices and just use spice flavor cake mix. Same flavor, but quicker! Also, try making these with dark chocolate cake mix. You absolutely cannot taste the pumpkin! They taste a lot like brownies!

I changed a bunch of things, and my family LOVED it! Here's what I did: - Doubled the sauce - Used more (2 sm. bunches) broccoli - Omitted mushrooms (I just didn't have any) - Omitted green onions - Served over brown rice (yummy!) - The best thing I did: served it with freshly toasted sliced almonds - YUM! I had them in a small bowl and everyone sprinkled on as much as they wanted. I highly recommend them! They added a nice nutty crunch. Next time, I will either use less bouillion or a lower sodium variety.