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Chocolate Peanut Butter Cups

Reviewed: Sep. 5, 2011
I thought these were delicious. After reading many reviews, these are the things I found most helpful: 1. Use small muffin cups and oil them...the PB cups come out just fine after frozen. 2. Try to use a thin layer of chocolate on the top and the bottom. The ones that I thought were too thin as I was making them, actually turned out the best when it was time to eat them! 3. I preferred 1/2 milk chocolate chips and 1/2 unsweetened baker's chocolate. 4. I used kosher salt, which added a nice texture to the PB mixture. I easily made these and cleaned up the dishes in under an hour, so it really wasn't that labor intensive or messy in my opinion.
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Wilted Lettuce Salad

Reviewed: Feb. 10, 2012
My grandmother used to make this salad for me and she taught me a helpful hint to get the lettuce nice and wilted/saturated -- pour the warm dressing over the lettuce; swirl it around; drain it back into the pan; reheat the dressing. Repeat this process 3 times.
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Sturdy Whipped Cream Frosting

Reviewed: Mar. 25, 2014
This makes a delicious, not too sweet, but sweet enough frosting. I got many compliments on it. I am commenting because I first tried this recipe using the suggestions from some comments of chilling the bowl, whipping the cream separately, etc. This did not work for me! (I find it weird that the reason for beating it separately was b/c of the fat in the cream cheese...that would only hold true if you were beating egg whites. In that case, yes fat would mess up the whipping process, but heavy cream is full of fat!) Anyway...that frosting was runny. I also substituted confectioner's sugar for the granulated sugar and ended up doubling the amount to get any sweetness (are measurements different?). When I tried the recipe mostly as written (I used full fat cream cheese [b/c why skimp on a birthday cake?] and omitted the almond extract) it was perfect. It was very firm (almost firm enough to pipe) and delicious. Stick to the original recipe. Make sure you add the chilled cream at a slow, steady pace while the mixer is running. It took about 2 minutes of whipping on med. high in my standing mixer to achieve the appropriate consistency. This will be my 'go to' frosting from now on!
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