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Roasted Chestnuts

Reviewed: Dec. 23, 2007
I don't know what I did wrong. I followed the recipe to a T, but even after the first "session" in the oven (I had them in there only 25 minutes), the nuts were so hard we couldn't crack them, let alone bite or chew them. I tried a second batch for only 20 minutes, but after the 2nd session in the oven they were again too hard. Only 2 or 3 were still soft enough to eat, and they were very tasty, but this was a big waste of money as the cheapest I could find was 10 chestnuts for $3.50. 3 edible nuts at a cost of $7 is quite a disappointment. I would suggest only baking 20 minutes, then sauteing in the pan and leave out the 2nd baking session.
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Fruit Dip

Reviewed: Dec. 11, 2006
I made this recipe this weekend for a family get-together and wanted to contribute a couple of ideas on changing up the flavor. You could use strawberry or pineapple cream cheese instead of plain - I LOVE strawberry cream cheese with this. Or another idea is to put in about 1/2 t of any fruity-flavored extract (I used banana and it was AWESOME, but you could also use raspberry, strawberry, cherry, etc.) to the original recipe. Not only does it taste delicious, but it smells SO GOOD. Also, a note on using the electric mixer... I only have a stand mixer and I didn't want to dirty the whole bowl just for this, so I mixed by hand. I noticed that you could feel the texture of the sugar crystals, even though it was powdered sugar. I would definitely recommend using a mixer.
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