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Tiramisu II

Reviewed: Jun. 15, 2014
I've made this twice now, and the first time was a flop for one simple reason: I took the recommendation of a blogger and cooked my sugar/yolk mixture over a double boiler. I cooked it for quite awhile and it still never thickened enough. The filling was runny and while it tasted great, it was more like Tiramisoup. The second time I followed the recipe's instruction and used a regular saucepan. Huge difference. A few small changes I made both times: mascarpone is hard to find in my area and ridiculously expensive, so I make my own. It is identical to storebought, and so simple & cheap to make. I also incorporated the whipped cream into the cheese mixture to make one filling, as well as added a small amount of sugar to the cream before I whipped it. It is incredibly delicious, and everything you want in a tiramisu.
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Oven Roasted Potatoes

Reviewed: Oct. 8, 2012
We have made this so many times, and it's never failed. We just use whatever herbs we have on hand - sometimes more than is listed here, sometimes less. I stopped measuring the herbs, and I think they've gotten better because I know what we like more of. I've also started using a bit more salt than is called for, and always kosher salt. They really are a great side to have with just about any protein.
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Strawberry Cake Filling

Reviewed: Oct. 8, 2012
This was one of the easiest, most fulfilling recipes I've ever tried. I followed the recipe to a T, chilled the filling for several hours before using, and used it with a great cream cheese frosting, which paired really well with the strawberry flavor. I loved the taste of the filling - slightly tart, but still sweet, and extremely flavorful. I'll be using this again, no doubt.
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Sturdy Whipped Cream Frosting

Reviewed: Oct. 8, 2012
I read so many of the reviews, and found a lot of different advice for tweaking the recipe. In the end, the only advice I took was to use a chilled mixing bowl, and to use regular cream cheese instead of reduced fat. I have a vintage mixer, and if it can pull this off by following the recipe to a T, I wouldn't bother listening to the rest of the advice - you could suffer my fate and become increasingly confused, which is why I decided to ignore the other tips. I found the structure plenty stiff enough. The flavor was AMAZING (tasted like cream cheese, but MUCH lighter and creamier), I got an insane amount of compliments on the taste of the frosting. For my own personal preference, I left out the almond extract.
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