This was really satisfying and tasty. It is very starchy between the sweet potatoes and the beans, but really delicious with a little hot sauce on top. A nice combination of flavors -- mild and sweet with the addition of spicy hot sauce.

Reviewed On: Jun. 22, 2008

These cookies were good. I substituted half of the flour with whole wheat pastry flour, half the butter for margarine (for softer cookies), molasses for corn syrup (all out) and used lemon zest instead of orange (didn't have any). The texture was a little crumbly, but the cookies rolled out okay. The flavor is nice and spicy -- probably more so than the original recipe due to the molasses. The biggest problem I had was that the temperature written in the recipe was too hot at 375 degrees and the time was too long at 13 minutes. My first batch was burnt -- not a pleasant smell, let me tell you. I baked the second batch at 350 for 11 minutes and they came out crispy around the edges and a little soft in the middle. The cookies do spread a lot so you want to leave space between the cookies (In the burnt batch there were plenty of little gingerbread heads fused to gingerbread crotches -- funny, but not exactly Christmas-y). I will continue my search for the perfect gingerbread recipe.

Reviewed On: Dec. 13, 2007

This was a great jumping-off point for the best cream cheese frosting I have ever had. I (kind of) doubled the recipe -- I used 2 8 oz. packages of cream cheese, 3/4 cup butter, doubled the vanilla and used 5 cups of powdered sugar. I mixed everything thoroughly, then chilled the frosting for a couple hours before whipping it again to make it fluffy. This frosted a 2-layer cake with about a cup+ of leftover frosting (after my husband and I tried several fingerfuls).

Reviewed On: Dec. 8, 2007