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Mrs. Sigg's Fresh Pumpkin Pie
Sweet Potato Pie I
Sweet Potato Cupcakes with Toasted Marshmallow Frosting
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Chocolate Cavity Maker Cake
I made this for my mother's birthday. She can't have gluten so used a gluten free chocolate cake mix and followed the recipe exactly except had to add maybe a half to 3/4 cup of water to thin out the batter. I had to bake for an additional 10 minutes. Let cool in the pan for 30 minutes and it came out perfectly. After cooling I drizzled with a chocolate ganache and left over chocolate pieces. I let is sit in the fridge over night which I think helps develop the flavor of baked goods. To serve I filled the hole in the bundt cake with slightly sweetened whipped cream. Everyone went crazy for it. I did get asked if there was alcohol in it..so I might reduce that amount next time or swap for something else but everyone wanted more. Will make again…and no one could tell it was gluten free as a bonus!
0 users found this review helpful
Mar. 4, 2015
Paleo Lemon Tarts
Whole almonds in the food processor with dates and some coconut make a better crust…don't grind the almonds down too fine…press into cupcake liners and put in fridge or freezer until firm…much better than baking. For filling, some liquid stevia can be added for a sweeter tart.
5 users found this review helpful
Aug. 10, 2013
Great recipe. I didn't have a 7x11 pan so used a 9x13. It worked ok but the layers of the mascarpone custard and whipped cream were a little thin. Next time I will either make larger quantities or use a smaller pan. It made for a lighter, fluffier Tiramisu than the more dense typical. I used an electric mixer to mix the yolks and sugar until it was thick and then when cool used same mixer to add cheese. Everyone enjoyed it and said "it wasn't too sweet." Definitely could taste the various flavors of coffee, rum and mascarpone. I will make it again.
1 user found this review helpful
Dec. 31, 2012
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