Guiseppe Piscopo Profile - (18802316)

cook's profile

Guiseppe Piscopo

Guiseppe Piscopo
Home Town: Chicago, Illinois, USA
Living In: Las Vegas, Nevada, USA
Member Since: Jun. 2004
Cooking Level: Expert
Cooking Interests: Baking, Italian, Dessert
Recipe Box 1 recipe
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About this Cook
Born and raised in an Italian neighborhood in Chicago to Italian parents so my specialty is of course, Italian! And baking!
My favorite things to cook
Desserts and baking is my favorite. After that anything Italian.
Recipe Reviews 4 reviews
I have never tried making these myself before and these turned out very well. Recipe was a lot simpler than I thought it would be. Cream cheese, butter and flour. That's it! Second time I made them, I wanted to go for a low fat version and used fat-free cream cheese and low fat butter. Taste was the same but the texture came out a little rubbery. It's an ok sacrifice to enjoy these with a little less guilt that way. I didnt make the walnut filling and just bought canned filling in Poppyseed, Apricot and Rasberry.

27 users found this review helpful
Reviewed On: Nov. 7, 2005
Basic Cream Cheese Frosting
I wanted to make double the amount of frosting so I just planned on doubling everything. Upon doing so, as I started to put in the sugar, it just seemed like an awful lot of sugar to add. Seeing as I was doubling it, that called for 8 cups of sugar. After I put 4 cups in, I tasted it and it was just right so I did not add the final 4 cups. If putting in the whole amount of sugar, it would have been way too sweet. Alter that little bit and it it's a perfect recipe. Also, I used that new "Whipped" cream cheese spread thats available instead of normal cream cheese but it tastes the same. Good job, excellent recipe that I will keep!

5 users found this review helpful
Reviewed On: Sep. 16, 2005
Best Carrot Cake Ever
This was the first carrot cake I ever tried to make. I partnered it with the recipe "Cream Cheese Frosting II" from this sight. The cake was simply fantastic!!! Listening to some of the other reviews on here, I only put half a cup of oil (canola) and did not drain the pineapple juice out. It turned out perfectly being the equal of the best carrot cake I have ever had. As others said, its a lot of work but well worth it!

1 user found this review helpful
Reviewed On: Sep. 16, 2005

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