hoffmanlb Profile - Allrecipes.com (16351049)

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hoffmanlb


hoffmanlb
 
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Member Since: Sep. 2010
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  • Peach Pie
  • Peach Pie  
    By: Marcia Kammann
  • Kitchen Approved
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Recipe Reviews 6 reviews
Marshmallow Buttercream Frosting
I was so excited to try this recipe. I love marshmallow and buttercream so I thought this was a match made in heaven. I was so disappointed. It was so sickening sweet, I wouldn't even use it as-is. Even having read the reviews, I used short cups of powdered sugar, so probably used about an 1/8 - 1/4 cup less than the recipe called for. In an attempt to salvage all these ingredients, I bought another small jar of marshmallow cream and folded that into the frosting. That did help mellow out super sweet powdered sugar taste a little. My advice to anyone making the 1st time it is to add only 2 cups (or less) or powdered sugar. Then at the end set maybe a 1/4 of the butter/sugar mixture off the side. Add the marshmallow cream to the remaining butter/sugar mixture. If it not too sweet, fold some of the butter/sugar mixture back into the marshmallow cream mixture. That way you can better control the sweetness level. This recipe makes so much, you probably won't miss any extra butter/sugar you don't use. If you have extra, you can always adjust your recipe for next time.

10 users found this review helpful
Reviewed On: Feb. 3, 2013
Oven Roasted Potatoes
Followed the ingredients, but used a combination of Yukon and New Reds. Forgot the minced garlic, so I added granulated garlic and more kosher salt after I spread them out on the cooking sheet. I also added a full teaspoon of smoked paprika and substituted the red pepper flakes with my Firey chili pepper blend. So far it is absolutely incredible. and the coloring from the extra virgin olive oil and smoked paprika make you want to try it by just looking at it! Brian

1 user found this review helpful
Reviewed On: Nov. 14, 2010
Frosting for German Chocolate Cake
This is my go-to recipe for german chocolate cake frosting ... so unbelievably good! My husband's all time favorite. The eggs must be tempered or you will have cooked egg in your frosting. I get the half & half, butter, sugar & cornstarch to a near boil then take out a small amount to temper with the yolks. Slowly add the whipped egg yolks into it, then slowly add all back into the pan - be sure to stir constantly with a whisk while pouring into pan. You must bring it all to a full boil to get the mixture to a thick custard like consistency. Then add the coconut & nuts. I do add about 1-1/2 cups of coconut to get a thicker frosting like consistency. SO GOOD!!!!

14 users found this review helpful
Reviewed On: Nov. 10, 2010
 
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