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Total Reviews: 5

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  • on December 19, 2011

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    I made so many cookies this past week, but these were by far the best ones. I didn't have pistachios so I used almonds. I put a touch more lemon zest and lemon in them, gave a little zest to the sweetness of the white chocolate. I would just keep the cake and the icing if I didn't want the extra work or had the ingrediants in the house. My husband gave them a 10. Thanks for the receipe.

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  • on December 07, 2011

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    I loved the idea of gingerbread as pops but after I made them and took them out of the refrigerator, they just weren't that good. Maybe it was me or I missed something, but the pop was mushy not cakey like I thought they would be. The gingerbread cake was delicious and the frosting was delicious separately but mixed together just didn't work for me. The few recipes I've tried from Kelsey have always been great but this one just didn't do it for me....

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  • on December 05, 2011

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    These are really unique and a huge hit.

    I disagree with Stacybf, I think the lemon is just right. I used dark chocolate to dip in to reduce the sweetness and it played off the ginger really well. The low sugar and low fat content would not make this cake recipe good for eating by itself, the crumbiness is perfect for this application but for eating plain it was dry.

    My party all loved this, it's a keeper in my repertoir and will be a future party favorite.

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  • on November 29, 2011

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    Loved the flavor of this cake! It was moist and delicious! I did not follow the entire recipe in that I only made the cake and topped it with a basic cream cheese frosting not used in this recipe. On another note, Kelsey, I love your show. It is both informative and a pleasure to watch.

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  • on November 26, 2011

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    We are huge gingerbread fans so I thought I would make this for a holiday luncheon we have to attend tomorrow. I am VERY glad I tested the frosting mixture ahead of mixing the entire cake in. Unless you want an extremly over powering lemon flaver I highing suggest reducing the amount of zest and juice in the frosting. The frosting itself would be great with just a stand alone cake and fresh berries but combined with the the gingerbread for the truffles was to much.
    I mixed a second batch and reduced the juice by half and the zest by 2/3. By doing this the lemon brightened the ginger and spice flavor of the cake instead of trying to over power it

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