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Gingerbread

Reviewed: Oct. 20, 2013
I took the advice of some of the other commenters, and added some cinnamon, cloves, and nutmeg to the recipe. I think this was a good idea. Additionally, I used dark molasses because that is what I had. I used a pie pan because I don't own a square pan. I think the taste turned out really well. For some reason, the top of mine burned a bit. I do not know if it is because of my particular oven, but I know that I should watch for it in the future. Other than that mishap (which might be my fault), I would say it's a really good recipe! It tastes like gingerbread should taste, and the texture is also good. For me: whipped cream entirely unnecessary. I may also put sliced almonds on top next time.
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Chocolate Coconut Bars

Reviewed: Mar. 30, 2013
They do taste good. They were a bit difficult to get out of the pan. The top got quite brown, and the rest was pretty gooey. I'd like a more homogeneous consistency, but the consistency didn't detract from the taste. As mentioned earlier, they are quite sweet. I may try this again and try several modifications now that I see the shortcomings. I will likely finish eating all of these. They are quite tasty, in spite of their problems.
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Mom's Ginger Snaps

Reviewed: Mar. 30, 2013
This was just what I was looking for. They are the classic ginger snap cookie -- just how I remembered eating them as a kid.
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2 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Mar. 30, 2013
These worked well. I followed the recipe exactly. It is just what I was looking for -- a classic pancake recipe with no weird/fancy ingredients.
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Rich Chocolate Truffle Pie

Reviewed: Mar. 30, 2013
I really enjoyed this recipe. It was easy enough to make without a microwave or mixer -- I just did it the old fashioned way with a stove and a whisk. Still almost no effort to make, and tastes like something from an expensive restaurant!
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Oatmeal Chocolate Coconut Chewy

Reviewed: Mar. 30, 2013
My partner and I LOVED these cookies. I took the advice of others and lowered the baking temp to 350. I also skimped a bit on the sugar. I added extra coconut because I like coconut. I replaced some of the regular flour with almond flour, because I had some on hand and thought it would be nice (it was). Skipped the nuts because I was out. Added a bit of cinnamon as someone had suggested. I will certainly make these again.
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Fabulous Fudge Chocolate Cake

Reviewed: Sep. 26, 2010
I used 6 squares of chocolate, as I had seen some other reviewers suggest. I also used semi-sweet chocolate, as it was the only kind I could find at the store when I went. I thought it was too sweet and not chocolaty enough. Next time, I think I'll reduce the sugar, maybe increase the chocolate a little bit more, and try harder to find unsweetened chocolate. But then, I personally like really bitter chocolate products. The cake was still very good, and had a really interesting texture to it. I was afraid of the sour cream because I don't like it, but you can't tell it's in there at all. Also, I did not make this icing, but instead threw together a chocolate butter cream icing without a recipe. Mmm.
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Best Ever Pie Crust

Reviewed: Jul. 19, 2010
this recipe was awful. i followed it exactly but the dough was somehow both sticky and flakey and fell completely apart -- was impossible to work with. :(
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9 users found this review helpful

 
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