Comments on: Mmmm…Gingerbread

By: Jules

Jules — Sat, 10 Mar 2012 06:27:22 +0000

Yes! Sue, I’m sure it would be delicious that way, just keep checking the bake time – be sure not to over-bake them!

By: Sue Meier

Sue Meier — Fri, 09 Mar 2012 21:48:23 +0000

Can I make the gingerbread in muffin tins?

By: Jules

Jules — Mon, 26 Dec 2011 23:05:30 +0000

Lucky find, Joey!!!

By: Joey

Joey — Sat, 17 Dec 2011 19:33:37 +0000

Thought I had finished my Christmas baking, then remembered a package of your Graham Cracker/Gingersnap Mix.
Going to the kitchen right now!

By: Annie

Annie — Wed, 14 Dec 2011 13:39:00 +0000

Home for the Holidays ROCKS!
I LOVE gingerbread, too.

By: Jules

Jules — Wed, 08 Dec 2010 15:55:39 +0000

Hi Candice – if you use coconut oil, keep it in its solid state (room temp) for this recipe. Great question!

By: Candice

Candice — Wed, 08 Dec 2010 06:15:24 +0000

I am planning on making this recipe for Christmas. If I use coconut oil instead of shortening, should I melt the coconut oil before I use it, or keep it in its solid form?

By: Jules

Jules — Wed, 01 Dec 2010 19:15:42 +0000

I haven’t tried it in that application, but I can’t imagine it would be bad! If it tastes this good as a fresh, moist cake, then it would probably be delicious as bread pudding as well! Please let us all know how it turns out!

By: Jules

Jules — Wed, 01 Dec 2010 19:14:45 +0000

Sure – that sounds like a great idea, actually!

By: dee wilson

dee wilson — Wed, 01 Dec 2010 04:10:48 +0000

Also can I freeze this bread? Thinking of eating some and then freezing the rest to make a bread pudding some Saturday in December. Thanks again.