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Tiramisu II

Reviewed: Jan. 6, 2012
I absolutely loved this recipe when I tried it for NYE this year. As far as Tiramisu goes, I have made a number of recipes and this is a basic fantastic go-to recipe. While this may go against popular opinion, I think the recipe is fairly forgiving. I omitted the rum and made a cup of espresso instead of coffee. I also only had 4 eggs on hand and really didn't want to go back to the store. I really think the trick is finding the right texture of lady fingers so they don't crumble into mush while you are trying to work with them! I lucked out with some great lady fingers from Trader Joes that weren't too soft/too hard. I would recommend dipping the lady fingers into a cup and then laying quickly in the dish rather than err on a soupy mess of coffee on the bottom of the pan. As far as the times in this recipe... I am possibly one of the most efficient (ahem, impatient) bakers alive. So, after cooking up the custard, I put it in the freezer for about 20 minutes, and whipped it up with the marscapone when I knew it was cool enough to not melt the cheese! While leaving it in the fridge overnight did enhance the taste, we did sample it after about 4 hours and wasn't bad at all!
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Big Soft Ginger Cookies

Reviewed: Jan. 6, 2012
These ginger cookies quickly became my favorite ginger cookies this past fall. Soft, chewy...everything that everyone wants in a ginger cookie! A few things I did to spin the recipe: I used orange juice instead of water, and used orange zest as well (Obviously, you'd have to like the orange accent to do this, but I absolutely love it). I left the cloves out, added nutmeg, doubled the ginger, and used butter instead of margarine. Rolling the cookies in sugar is a must ;)
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