Everyone likes this bread. It's very moist. I often use frozen shredded zucchini (thaw and squeeze out water first) and blueberries. Also, I subbed apple sauce for half the oil and use a little less sugar. As one review suggested, I also mixed up some flour, sugar, cinnamon, oats, & butter to make a crumble for the top (about 1-1.5 Tbsp of each). It can make 2 full loaves of bread instead of the 4 small ones the recipe calls for if you prefer larger loaves.

Reviewed On: Jun. 17, 2009

I followed the recipe exactly, except for subbing butter for the margarine (equal measurement). I also put the dough in the fridge overnight. My end result was a nice, flat cookie that was neither too crisp nor too chewy. My husband and I agreed that it was a very good cookie. HOWEVER it was definitely very mild in flavor. It was a spice cookie but, in our opinion, not spicy/gingery enough to be considered an actual "gingersnap" (and I don't really normally like them too spicy at all). I'm going to try another recipe in hopes of getting more of the traditional gingersnap flavor. As a cookie, 4 stars, but as a gingersnap, only 3.

Reviewed On: Dec. 5, 2008

I love this simple, delicious way to improve on a typical boxed brownie! I've made it several times and everyone really likes them. I recommend saving about 1/4 of the brownie batter, and drizzling it on top after drizzling the cheese mixture, and THEN swirling. This way some of the "cheesecake" winds up as a sort of "middle layer" of the brownie as opposed to just on top. I've found it to result in a prettier swirl and more appealing presentation as well. Can't go wrong with this one!

Reviewed On: Aug. 24, 2008