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Easy Decadent Truffles

Reviewed: Apr. 26, 2009
This must be absolutely the easiest recipe (not to mention fastest) to follow, but yielding the most impressive results! I reduced the choc (normal cooking chocolate which was the only thing I had at home) and sugar to 2 cups each as many reviewers suggested, and split them into 3 batches, one plain, one with a big teaspoon of penaut butter and final one with about 2 1/2 teaspoon of Grand Marnier orange liquer. It was amazingly easy - I put the mix into the freezer (covered) for abt 15-20 minutes. Used a small spoon to scoop out lumps which I then roll by hand. Heat from my hands melt the chocolate a little, which helps the rolling and create a sticky surface for the sprinkles to adhere to. Used chocolate drink mix (ovaltine) coz I ran out of cocoa, crushed almonds, as well as sugar sprinkles. I put each of these into small plastic bags which I then dump the little truffle balls into and shake - voila! Pretty paper cups add the finishing touch :-) p.s. to those who had problems rolling the chocolates, you might want to try to change the type of chocolates used coz some may be softer, creamier, harder etc, hence may give you some problems with the texture
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Easy Mint Chocolate Chip Ice Cream

Reviewed: Apr. 7, 2009
So easy, so wonderful, so delicious! I reduced the mint essence a little - but I guess that's a personal taste (my hubby equated the heavy mint flavour to toothpaste during my 1st attempt!). Rave reviews from everyone at the office when I brought it to the office.
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Chunky Tomato Potato Soup

Reviewed: Sep. 14, 2008
Wonderful taste - rich and creamy soup, but with the lovely chunks of healthy veges. Didn't change a thing except that I replaced chicken broth with plain water to cater for a vegetarian guest. I didn't think it was necessary to make vege stock separately since it would have been the same ingredients anyway! Didn't detract from the taste at all. Made it twice already for company, and my guests were impressed.
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Very Chocolate Ice Cream

Reviewed: Sep. 4, 2008
My, oh my, oh my! This is so deliciously smooth and creamy - both the texture and the taste was superb. When my hubby took his first spoon of this ice-cream, he went into ecstasy! No one could tell this was home-made. As some of the other reviews mentioned that the chocolate taste was not "chocolatey" enough, I put in 1/3 cup more of the cocoa powder (total 1/3 cup + 2 tbsp). I did make a few other minor changes, though not sure if any of them made any difference. I just had a similar custard style Japanese green tea ice-cream recipe that turned out fabulous and I replicated some of the preparation methods. Instead of putting the sugar into the milk/cocoa mixture to simmer, I whisked the egg yolks and sugar separately until light and fluffy, before stirring in the hot milk/cocoa mixture as per recipe. I used cooking chocolate (only thing I had on hand), which I grated. Oh, imagine if I had really good quality chocolate - could anything be even better than what I had??! Must try it one day.... I also whisked the cream until it formed soft peaks before folding in the chocolate mixture. I don't know how long it took to freeze, but it did freeze beautifully. No graininess, no flakes, easy to scoop right out of the freezer, wonderfully chocolatey taste and such a delight on the palate :-)
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Banana Bread V

Reviewed: Sep. 2, 2008
Texture wise it was very soft and moist - perfect! But it could have done with a lot more bananas. The banana taste was barely noticeable. My family polished off the whole loaf and then was surprised when I asked them "so how was the banana bread?"!!
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Six Threes Ice Cream

Reviewed: Sep. 2, 2008
Easy to make - I used canned peaches, coz that was the only thing I had on hand. Tasted refreshing. Only thing was that it's very hard straight out from the freezer, and I need to let it sit outside for sometime before it "thaws" and becomes less icy, and easier to scoop.
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Dark Chocolate Cake I

Reviewed: Jun. 11, 2008
I only had 1 8" round pan, and a 9" round inch pan, so decided to just make 2 rather thicker cakes instead. Was a little worried, coz the batter was still very jiggly after 20 minutes of baking - had to add an extra 20 min or so, but it turned out great! Moist and beautifully chocolatey. Due to lack of time, and the fact that I had 2 separate (very) small family gatherings to attend over the weekend, I decided to use the cakes individually. For the first one (shortly out of the oven), I just thinned out some raspberry jam with hot water, and spread all over the cake and sprinkled blanched almonds on the top. For the second cake, (the next day) I sliced the cake in 2, sandwich with cherries and whipping cream. I made chocolate ganache icing (fr this site)as topping, and again decorated top with almonds and walnuts. Big hits with my family!
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