naturalbornhealer Profile - (13228901)

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Home Town: Frankfurt/Main, Hessen, Germany
Living In: Los Angeles, California, USA
Member Since: Apr. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Gourmet
Hobbies: Scrapbooking, Knitting, Gardening, Hiking/Camping, Camping, Walking, Photography, Reading Books, Painting/Drawing, Wine Tasting
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Recipe Reviews 12 reviews
Brazilian Passion Fruit Mousse (Maracuja)
This is a great recipe, I have made it twice so far and it turned out great every time. Since passion fruits vary greatly in size, the asked-for amount of 8 passion fruits is very non-specific. After reading through the comments, I altered the recipe slightly. I used a little over 1 cup of passion fruit pulp (no seeds), added one can of condensed sweetened milk and and about 1 1/2 cups of whipping cream. I dissolved 1 pack of gelatin in part of the juice before I added it to the cream mixture. I also omitted the sugar, the condensed milk added enough sweetness and I think the tartness is what gives passionfruit its zing, so I didn't want to tone that down too much. I mixed it all up, put it all in my Kitchenaid with the whisk attachment, and beat it for a good 3 minutes until it was foamy. Then I chilled it overnight. The result was a light, sweet and tart heavenly mousse. This has become my favorite passion fruit recipe, and both times I made it, it was gone within a day - even my picky son eats it. Next time, I may serve it with a fresh raspberry sauce or as a cake.

6 users found this review helpful
Reviewed On: Nov. 13, 2013
Sweet Potato Pie I
This is a great recipe, with a few tweaks though. For one, the amount of sugar it is calling for is WAY too much for my taste, so I reduced it to 2/3 cups brown sugar - next time, I may even go down to only 1/2 cup. I also used 2 teaspoons of vanilla, 1 teaspoon of cinnamon, and added 1/4 teaspoon ginger to it. I had two bags of fingerling sweet potatoes from my CSA, so I think I may have used more potatoes than asked for. I baked the potatoes instead of boiling them for better taste, less wateriness and more nutrition. Also used cream instead of milk, and added 1 teaspoon of flour and 1 extra egg yolk to the mix. Even though I'm a huge fan of butter, I will probably cut the amount by 1 to 2 tablespoons next time. But overall a great recipe, I will definitely make this for Thanksgiving.

6 users found this review helpful
Reviewed On: Oct. 24, 2013
Fluffy French Toast
This is a great French Toast recipe. I used cinnamon swirl bread, so I left the cinnamon out of the batter. Otherwise, I followed the recipe exactly, and it turned out great, especially with maple syrup. This will be our new French Toast recipe - next time, I will try it with Challah bread.

1 user found this review helpful
Reviewed On: Dec. 18, 2011
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