I needed graham cracker crumbs and since it was the only graham cracker recipe that did not ask for whole wheat flour, I tried it. I doubled the cinnamon, but except for that, I followed the recipe. I used light brown sugar but I think dark would give more flavor and a deeper color. Since I needed crumbs and not cookies, I just rolled out the dough and did not cut it in pieces. Big mistake! The outside got crunchy but the middle remained chewy. So I cut the middle part in pieces and put them back in the turned off but still warm oven for 5 more minutes, and I got golden brown, crispy crackers. The crackers were not quite as nutty as store bought (I guess that's why other recipes use whole wheat flour) but they were a good enough approximation. Next time, I'll use a bit less sugar, although this is a matter of personal taste. Thanks, Steph, for the recipe.

Reviewed On: Jul. 21, 2009

Delicious! I had to adjust the recipe though, since I am vegetarian. I used tofu instead of pork, marinating it according to the recipe, and I omitted the shrimps. It was easy to do, not too long and very flavorful. There's a lot of veggie and meat compared to the noodles, but I liked it that way. Do not omit the 5 spice powder: it really make the dish. If you don't have any, you can make your own by grinding 2 star anise with 1/2 tsp whole fennel seeds and 1/2 tsp whole cloves, then adding 1 tsp ground cinnamon and 1/4 tsp pepper. One last thing: it makes four generous servings, but it's so good that you may find yourself eating more than you should! Thanks Tina, I'll make it again.

Reviewed On: Mar. 1, 2009

Excellent cookies, full of flavor and original! I changed a few things though: I wanted a stronger orange taste, so I doubled the orange juice (and adjusted the amount of flour accordingly) and quadrupled the orange zest. I used fresh cranberries that I half-mashed, but used a bit less than a cup. I also added extra nutmeg and some clove. I baked the cookies a bit longer (about 10-12 minutes) and they came out chewy but not limp. Thank you for this recipe!

Reviewed On: Dec. 13, 2008