One word: amazing! I used pumpkin pie spice instead of the nutmeg and all-spice and added an extra few tablespoons of flour because I thought the batter was a bit too runny--but they came out beautifully! Only fill your muffin tins/liners about half full at the most because they rise A LOT. I used another cream cheese frosting recipe and sprinkled some green and red sanding sugar on top and these were the PERFECT holiday treat for friends, family, and co-workers! Thanks for sharing, Kevin!

Reviewed On: Dec. 14, 2008

I'm not a fan of super spicy/gingery gingerbread cookies, and I don't often make gingerbread so I didn't want to go out and buy molasses, so this was a perfect recipe! I couldn't find butterscotch pudding so I used vanilla and they turned out great. Tasted like a chewy sugar cookie with a hint of ginger--perfect! I recommend rolling them out on parchment paper and baking for 10-11min to minimize mess and keep the cookies soft. My friends and I had a blast decorating--and eating--these! Thanks for the recipe!

Reviewed On: Dec. 5, 2008

A great recipe! Added a few things that made it amazing... From others' suggestions, I sauteed two stalks of celery, half a large onion, and two minced garlic cloves with the leeks/butter, and substituted skim milk for cream. I also added a tsp of cayenne and a tsp of paprika (I might add even more next time b/c I like a good kick). While the veggies were sauteing, I also browned thinly sliced chicken breasts that I had rubbed with salt/pepper/random spice mix I found. After I added the veggies and milk to the potatoes, I blended the soup with my immersion blender until it was velvety. Then, I shredded the chicken and added it to the soup so I could get some protein. YUM! Easy and perfect for a cold night.

Reviewed On: Nov. 2, 2008