A keeper, but needs a few adjustments. I can't imagine why you wouldn't cook the onion first, and I was using fresh spinach, so I fried 2 strips of bacon then sauteed the onion & some chopped garlic in the pan drippings. I added the spinach to cook it all the way down, crumbled the bacon & added it to the spinach mixture. I only used 1/2 the butter called for (& mine was borderline greasy -- I know I added bacon grease, but I can't imagine the outcome w/ a full stick of butter & you simply don't need it, anyway). Skim milk worked great & so did Mexican blend cheese, which was what I had on hand. Made them in a muffin pan, so everyone gets nice, crispy edges (might lower the temp to 350 & let them cook longer next time). I think this recipe has a lot of potential for all sorts of add-ins. I'm looking forward to making it again!

Reviewed On: Jan. 1, 2010

I adjusted the spices per other reviewers' recommendations -- they obviously would have been pretty mild, otherwise. Here's the thing about this (& probably every) gingerbread cookie recipe: it requires a LOT of precision. Unless you are meticulous in rolling out the dough (which is, of course, sticky, -- I used powdered sugar rather than flour when rolling them out), they won't all be the same thickness & therefore won't cook evenly. Also, I was using 3 different cookie sheets & could tell a pretty big difference in cooking times, etc., depending on which sheet I used. This is a good, solid recipe, but there's lots of room for error here, so proceed with caution if you don't have a lot of baking experience -- or even if you're simply in a hurry!

Reviewed On: Dec. 24, 2009

Good flavor, but it would be nice to play around with some ways to counterbalance the incredible sweetness. My kids ate it, and we all enjoyed it, but I think next time I'll do a little more experimenting with this as a base recipe (as it was I rubbed in salt, pepper & garlic powder & browned the meat before roasting, but it still felt a little one-note to me).

Reviewed On: Nov. 12, 2009