Wow! This cake is delicious and so easy to make! Great way to use up overripe strawberries - a 1 lb. carton was just the right amount. Chop them up a bit then put in the blender to "crush." I sprayed my baking dish with Pam but the jello still stuck when I tried to invert. Then I remembered a tip from the aspic and jello-mold days of yore: soak the pan for a minute or so in a jelly roll pan of hot water and it'll pop right out.
If you've ever made ginger snaps, you know the dough is supposed to be dry. This is similar, however in making this recipe as written, the dough was already getting brittle after I mixed in the first cup of flour... but it was such a lovely deep brown color and the spices were already smelling so wonderful that I refused give up! I kept adding melted butter and sugar till I got the right consistency while mixing in the second cup of flour. All told, I added 1 stick (1/2 cup) of butter and 1 cup melted brown sugar, plus an extra 1/2 tsp. of all the spices. I skipped the oil altogether. It was worth the effort and the cookies came out just as delicious as I'd initially hoped! These crunchy, spicy treats make a delightful contrast on a Christmas cookie tray with richer sweet items.
sooo good. A nice twist on the simple sugar cookie. I doubled the vanilla extract and rolled the drops of dough in a sugar/nutmeg mixture before baking, which gave them a festive sparkly sheen. I think they taste adaquetely eggnog-y although I'm sure the addition of rum extract other reviewers have used would really make these outstanding. I just didn't feel like buying something that'd sit in my spice cabinet for 10 years!
These got rave reviews from even the skeptical/picky at my office Thanksgiving potluck. This recipe is cheap and simple to make, yet looks, tastes and sounds (when you say it to another person) fancy! Instead of sauteing, I roasted the carrots in the oven and tossed them separately with the reduction sauce. In retrospect, a few scallions or garlic cloves roasted along with the carrots would've been flavorful additions.
A really good, simple soup. I initially wanted to try it with kale, but the grocery store was out, so I used 1 overflowing cup of frozen chopped spinach. I left out the bay leaf, cumin and couscous because it seemed like any additional herbs or spices would override the flavors of the main ingredients. So my only seasoning was the garlic, vegetable bouillon cube (we use Rapunzel brand, it's great for everything) and pepper, although I did add 1/3 can of evaporated milk left over from another dish for a filling consistency. In short, if you're in the mood for something with a bit more variety, skip this recipe and just make minestrone or vegetable-bean soup... although basic flavors can also be just as satisfying!
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