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    Bethybeth

    Chef #2065008

    Joined: Nov 14, 2011

    My Journal

    Reviewed White Chocolate Buttercream Frosting

    "The texture of this buttercream is silky smooth, and the recipe works well. The only problem was that the white chocolate made this frosting almost unbearably sweet, so I ended up using only a very thin layer on my cupcakes. I also tried substituting Girardelli milk chocolate in this recipe. It turned out wonderfully, and the level of sweetness ..."

    Jan 28, 2012 on Food.com

    Reviewed Butternut Squash, Sage and Hazelnut Risotto

    "This is one of our favorite recipes. If I don't have hazelnuts around, I substitute chopped almonds. I also add chopped portobello mushrooms, sauteeing them just before I add the rice. Wonderful!"

    Jan 27, 2012 on Food.com

    Reviewed Savory Mushroom, Spinach & Cheese Crepes

    "Delicious! I substituted the spinach with swiss chard from my garden (I had to sautee it a couple minutes extra) and it was great. My only criticism is that the mozzerella isn't too exciting as a topping. Next time I'm going to try a hollandaise sauce on top."

    Jan 27, 2012 on Food.com

    Reviewed White Chocolate Buttercream Frosting

    "The texture of this buttercream is silky smooth, and the recipe works well. The only problem was that the white chocolate made this frosting almost unbearably sweet, so I ended up using only a very thin layer on my cupcakes. I also tried substituting Girardelli milk chocolate in this recipe. It turned out wonderfully, and the level of sweetness ..."

    Jan 24, 2012 on Food.com

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