Caramel corn and gingerbread! The caramel corn is just as Molly describes it (in her wonderful Molly way); the gingerbread, though, was a bear until I found that chilling the dough overnight, then rolling it between sheets of parchment and baking it on parchment was the trick. Next time, I think I'll use the recipe from this book (I could easily be the one to add its 263rd 5-star rating; everything I've made from it has been that good).
