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Jessica Alexander
12/354/2018
12/21/2018
Has anyone tried substituting Essential Oils for the spices? I am going to try tomorrow. Just wanted to see if anyone had thoughts?
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Cinnamon Rogers
06/162/2018
06/12/2018
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Use this recipe every year. No "cake batter" issues. I use black strap molasses and double the ginger amount, add an extra 1/4 tsp of cloves and 1/4 tsp of allspice. I also cut at 1/4 inch and bake for 18 mins to make them firm for decorating.
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Kelly Patton 12/339/2018 12/06/2018This is an updated recipe because last year the version had only like 2 1/4 cups flour so made for an issue. The comments from Pamela's about the error have been removed since they revised recipe. Glad to hear you have used this version so we will be trying again this year!Reply
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Kelly
12/356/2017
12/23/2017
I think this needs more flour as this was cake batter with this recipe so no way to roll anything. Also very bitter batter. A Clearer directions for using standing mixer would be nice.
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Diane
12/352/2017
12/19/2017
This looks more like cake batter. Is that correct?
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