Perfect, perfect. You may need to add extra liquid (I did)- but this is the perfect alternative to royal icing, should you not want to use raw egg whites (and/or don't have meringue powder on hand). It's so inexpensive and couldn't be easier with great, glossy results. Yahoo! :-)

i used butter instead of margarine, and doubled all the spices except for the cloves, which i only increased by 50%. the dough is definitely soft, but i chilled it and rolled it between pieces of waxed paper...and i'd say these are pretty great! they have a different texture than most gingerbread- they don't have that thick, heavy cakey crumb; instead, they have the chewy denseness of any recipe with a large volume of humectant...i don't know that i can explain it very well...a crisp chewiness around the edges like melted, then hardened marshmallow. anyhow- great with royal icing, and they stay soft forever! note that they're quite spicy if you double/1.5x all the spices-- and i highly recommend it!! (i know- it sounds like a pretty hefty amount of spice...but they're amazing). recipe update: i added another 2-3 tbs sifted flour and they're perfect for me :-) another recipe update (after making these for the third time in 10 days!!): this is 100% the gingerbread recipe i will use from now on.

These are great :-) No changes except I added chocolate chunks and a bit of extra cocoa (also, remember that brownies are at their best the next day). Very fudge-y!

This is a very good cheesecake! Having not read the review that reassures that the amount of cookie dough is just right, I chickened out, and used only half (it does seem like quite a lot!). I will definitely use all of the cookie dough next time. I used a graham cracker/pecan/brown sugar crust. Thanks for the recipe!

I found this to be a great "veggie burger in a hurry" recipe- but I did need to alter it so that it made sense to me as a meal option. I added a can of lentiils and 350 grams of extra firm tofu for protein, and then going the savoury route, I nixed the sugar in favour of thyme, parsley and chopped chives. All of those changes just reflect my preferences, of course- this mix as it is would be a good base for your own additions and subtractions. However you make it, do taste the mix before adding the egg-- you may find as I did that you'd like extra salt and pepper.

Great texture- wonderfully crisp-chewy. I switched out the corn syrup for molasses to get the traditional deep gingerbread flavour, but I added a scant tbsp of corn syrup in addition to that- it's the key to getting that texture I described. I also swapped out 2/3 of the white sugar for brown. One note: if you like a spciy gingerbread cookie, DEFINITELY add in extra spices! These lacked spice flavour for me. The orange is really wonderful- but more cinnamon, more cloves, more ginger!!

this cake is really good- of course, i did follow a few suggestions! ;-) definitely sub out 1/2 cup of the oil with unsweetened applesauce- i'll actually increase that to 3/4 cup next time. it really is so moist that you'll have no idea the fat's been reduced. also, i did sub out half the white sugar with light brown, added 1/2 tsp nutmeg and a pinch of ground cloves. truly delicious- but, fyi- very sweet. i added some tang (grated lemon peel) to the frosting to mellow out the sugar just a touch. Oh! and i baked the cake as THREE 8.5 inch layers. make this for a birthday or special gathering with no second guessing!

i know, 3 stars- a bit of a low note amid all the five star reviews! here's the thing: this is a great pie if you're looking for a true confection- tooth-wincingly sweet and bearing about three times the butter that i would normally put into a pie filling. on the other hand, if you're looking for a traditional, just-sweet-enough kind of pie, this just isn't it. in the end it comes down to personal preference- i prefer pies that are less over the top. but i can see this being a hit with the young ones.

this is so, so delicious! that said, i did (groan) modify it a bit. ;-) to begin, i halved the recipe (not to worry, a half-recipe loaf could feed an army), and then, having re-calculated the proportions, switched out just over half the amount of water for 2% milk, used 1.5x the amount of honey called for, and used one full egg and two egg yolks. i also used white bread flour instead of all-purpose, and for me, it's perfect! actually, for any torontonians out there, it reminds me of yitz's (which is the highest compliment possible in the world of challah!). to really, really get that perfect sweet, richness, the dough could stand to have one or two egg yolks more still, and a bit more honey, but as it is now, it's pretty darn good. i will definitely make this again!

it almost feels redundant to add yet another five star rating to this cheesecake....but it's really good! it's a bit 'lighter' than other cheesecakes (my guess would be the milk?); it's got a very soft, creamy texture rather than the typical dense, moist 'crumb' of your average cheesecake. truth be told, i don't necessarily prefer this one, but it's certainly delicious! to fill a friend's request, i made it with a chocolate crumb crust, and added caramel, chocolate chips and pecans. using a bain marie, the cake neither browned nor cracked. a recipe worth keeping. :-)