I made this recipe as written and absolutely loved it. I had left-over jerk chicken in the fridge and wanted to add it to my spinach salad, but the only honey mustard we had on hand was the dip my husband had made to go with dinner last night. This dressing was the perfect fit for my salad. Since it wasn't thick it didn't saturate the spinach leaves and overpower the other flavors and I didn't need as much dressing for the salad, which is great since its full of fat. LOVED IT!

Reviewed On: May 15, 2009

I was disappointed with this cake - it did not turn out as I'd expected. The consistency of the cake was more like a dense pumpkin pie, though I tested it after an hour and 10 minutes with a toothpick and the toothpick came out clean. The cake looked beautiful in the over - fluffy and slightly cracked on top, but when I took it out of the oven to cool it the cake deflated. I took it to my parents/in-laws anyway. The family seemed to enjoy the flavor, even without the glaze (ran out of time and had to dust with powdered sugar instead). Maybe next time I'll cut back on the pumpkin and make sure I use self-rising flour (I used all purpose and added baking soda, etc. as indicated on the package when substituting for self-rising flour).

Reviewed On: Nov. 30, 2008

I made these rolls for Thanksgiving dinner with the in-laws. Though I couldn't really taste the pumpkin, these rolls had a very good flavor - slightly sweet and moist. They were easy to make with my KitchenAid, a packet of yeast and my trusting candy thermometer. I referenced the info on the back of the yeast packet regarding how much to use in place of a yeast cake and what temperature to heat the milk/butter to proof the yeast. I'll be making these again in the future.

Reviewed On: Nov. 30, 2008