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Pumpkin Spice Bread

Reviewed: Dec. 16, 2010
Fantastic. My four-year-old and I just made these for the whole family and mini ones for all of his friends at school, for the holidays. The only thing we change is to add in semi-sweet chocolate chips or chunks. Thanks so much.
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Creamiest Chocolate Mousse

Reviewed: Feb. 25, 2008
Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it was incredibly smooth, rich, and delicious. I also made a ginger syrup by boiling some slices of ginger with a couple tablespoons of water and white sugar, then straining the ginger. I added this to half the batch to make some regular chocolate mousse and some ginger chocolate mousse (topped with candied ginger). Both came out great. Thank you!
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