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Zucchini Raspberry Cupcakes

Reviewed: Jun. 18, 2015
Excellent cake recipe! I didn't have muffin tins, so used a pie pan instead and baked at the same temperature for about 30 minutes. I also halved the recipe, but followed exactly except for one substitution of muscovado sugar for white caster (also, I'm fairly sure a higher amount of courgette made it into the batter and there were no complaints). Dusted the top with icing sugar and decorated with my remaining fresh raspberries. Even the non-veg-eater went back for seconds!
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Gingerbread Men

Reviewed: Dec. 5, 2010
I'm in the process of baking these now. The first comment I read was a little worried about the lack of liquid, but the dough that I've whipped up following the directions exactly doesn't need any more liquid than this. The flavor is wonderful (I tasted the dough, guilty!) and very much like regular gingerbread but without that molasses bite. I imagine adding cloves, as one commenter did, would make up for that somewhat. I plan on underbaking them slightly, since that seems to be the ideal. Great recipe overall!
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Cajun Pasta Fresca

Reviewed: May 21, 2010
Incredible! Make sure you cook the pasta Italian style (slightly undercooked so it's firmer than Americans are used to) I made the recipe as is, but it would definitely taste good with some extra vegetables thrown in. Making it again for sure.
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