Not sure what I did wrong - I followed the recipe to a "T" - I made the food color paste and the color of the cake was not red at all but a chocolaty / maroon color - more reddish in the middle, dark on the edges. Also, it didn't rise all that much - unlike most cakes that have a bit of a rounded top, this one was flat, which I didn't like at all. The taste was bland too - I was not sure what I tasted - a bit chocolaty but just a hint. Certainly no other taste came through, other than what a typical white cake taste has. The crumb was dense and a bit tough (and no, I didn't over mix or beat the batter). The edges were quite hard / crispy too. Boo - I won't use this recipe again and I'll continue on my pursuit!

Reviewed On: Jan. 15, 2011

I gave it 5 stars because it turned out quite good, despite me goofing up on the measures. I used double the broth than called for and of course, caught it on time before the orzo went to complete mush. I also added a few other items: parsley, chopped grape tomatoes, some feta and some fine diced yellow pepper. I know, I know - for those who don't like ratings and comments when we didn't follow the recipe exactly, I took some 'license' on this one and it turned out quite lovely!

Reviewed On: Jun. 20, 2010

I followed this recipe exactly, except I couldn't chill the dough for 2 hours. It did rest for at least this time though. Perfect cookies and not too gingery at all. The dough is very soft and gooey - rolling the small drops of dough in sugar is a must and so is using parchment paper to bake on. The final result: a soft tender cookie with a crisp outer edge to them. I'll post again after they've been in a tin for a bit to see how they hold us. I used a food processor to puree the candied ginger pieces and I used minced fresh ginger from a jar (Asian cooking). All in all, not too gingery at all - and very flavorful. The cookie turned out just like in the picture. Definitely do again!

Reviewed On: Mar. 22, 2010