Weed gummies are very easy to make and they provide the perfect little bite-sized and delicious way to dose. They are easy and quick to make.

Weed Gummies

cannabis-infused coconut oil

water

gelatine

½ teaspoon sunflower or soy lecithin

If you&#39;re someone who needs a little TLC in the form of edible THC or CBD, you&#39;ve come to the right place. In this step-by-step post, I&#39;ll show you how easy (and odor-free) it is to make Cannaoil or Cannabutter in the Instant Pot. Do your lungs and pocketbook a favor and join me!

Cannaoil or Cannabutter in the Instant Pot

oz CBD or THC Flower

Cup Coconut Oil

Take your flower and grind it into a fluffy state, but not so small that it&#39;s powder. I use my spice grinder to shorten this process, but one of those hand held grinders will absolutely work.Place the grinds into a small, clean mason jar and firmly attach the lid.Place trivet in the bottom of your Instant Pot, and place the mason jar on top. Pour in enough water to cover roughly half of the jar.Secure the lid, set the Instant Pot to pressure cook on high for 40 minutes. Do a quick release, being sure to avoid the scorching hot steam as it escapes.

Now that your flower is decarboxylated, it&#39;s ready to make oil. Measure out oil (or butter) of choice into a small mason jar.Carefully remove the jar you used for decarbing the flower from the Instant Pot. Using either a mesh tea steeper or a piece of cheesecloth, secure the flower and add it to the container with the oil. NOTE: Decarbed flower is going to look a few shades darker than prior to this process. Don&#39;t fret, that&#39;s normal.Secure the lid on the jar with your oil and flower. Place it back into the Instant Pot, again looking for the water to cover about half of the jar.Secure the lid of the Instant Pot and set to pressure cook on high for 20 minutes. Allow to naturally release for 40 minutes, then quick release any remaining pressure.Carefully remove the jar from the Instant Pot and allow to cool enough to handle. Remove the lid, then remove your flower. Squeeze any oil that has seeped into the cloth or flower back into the jar, then discard the flower. If necessary, add more oil to the jar to get the amount you need for your recipe.

깻잎을 지인분이 주셔서 깻잎김치를 한번 담아 봤어요 한번 담으면 눈 깜짝할사이에 없어지죠 ㅎㅎ

밥도둑 깻잎김치 만들기 어렵지 않아요^^

간장 10큰술

액젓 3큰술

올리고당 2큰술

매실액 3큰술

고춧가루 5큰술

깻잎 80~100장

양파 1개

당근 1/2개

쪽파 5개

마늘 5알

깨소금 약간

깻잎을 깨끗이 씻어 물기를 빼놓습니다

쪽파 당근 양파 청홍고추 마늘을 준비해둡니다

양파 /당근 /고추는 채썰고 마늘도 깨줍니다

양념장을 준비합니다 간장 /액젓 /올리고당 /매실 /깨를 넣고 잘 섞어 줍니다

썰어둔 당근 /양파 /쪽파 /청홍고추 를넣고 잘 섞어 줍니다

반찬 통에다 두장씩두고 양념을 골고루 발라줍니다 한장씩하면 너무 짤수도 있으니 두장씩 하는게 좋아요~~^^

이렇게 깻잎김치 한통 완성! 뜨건밥에 감싸서 한입 먹으면 아주 대박이겠죠!

양념을 살짝 찍어 드셔보시고 짜다고 생각이 들면 당분을 추가하거나 양파를 좀더 썰어 넣으셔도 됩니다

Learn how to make your own Cannabis Gummies in this easy DIY recipe!

Cannabis Infused Marijuana Gummies

Coconut Oil

Water

oz Flavored Jello

oz Unflavored Gelatin

In a small saucepan over medium heat combine the water and the infused oil and whisk together as you bring it to a boil.

Whisk in the flavored Jello one at a time.

Add in each packet of the unflavored gelatin one at a time, while continuing to whisk.  Keep stirring for about 5 minutes and bring to a low boil.

After 5 minutes, reduce heat to low

Using a turkey baster, start adding the mixture to candy molds. Keep the mixture on low heat while you are doing this. Stir every few minutes.

Place molds in freezer for 20-25 minutes.

Unmold the candies to enjoy right away or store in airtight containers in the fridge.

https://www.cannacook.com/wp-content/uploads/2020/12/Season-2-Episode-2_-Decarbing-Coconut-Oil-and-Making-Gummies.mp4

Learn how to infused your own marijuana gummies with this easy DIY recipe!  Watch Chelsie &amp; Chris show you how to make this easy recipe!

Season 2: Decarboxylation and Cannabis Gummies Recipe

The Best Cold Process Soap Recipe

coconut oil

olive oil

palm oil

sweet almond oil

castor oil

avocado oil

mango butter

5.83 oz of lye

T. of fragrance (for

Using a digital scale, measure out the lye and water in separate glass containers.  Combine them by adding the lye to the water.  (Remember: snow floats on the lake.). Stir until the lye dissolves.  The temperature will shoot up.  Place this in a safe place to cool.

While the lye solution is cooling, measure out the oils and butters and combine them in a large stainless pot.  Melt them over low heat and heat them up to 130-140 degrees.  Set them aside to cool.

After 2 hours, check the temperature of both solutions.  They should be around 110 degrees.  (A range of 100-120 is fine.). If not, allow them to cool longer.

Prepare your mold and measure out any fragrance or color you will be adding.  (For best blending of colors, mix some color into a few drops of melted oils.). If using sodium lactate, add it to the lye water at this time.

Pour the water and lye solution into the pot with the melted oils.  Blend with a stick blender until thin trace is reached.  The soap batter will noticeable thicken and a trail of soap will sit on top of the liquid rather than immediately sinking in.  (This will take about 1 minute.). Add the color and fragrance and stir by hand.

mmediately pour the soap batter into the mold.  Place in a turned off oven or wrap with blankets to insulate the soap.

After 24 hours of curing, unmold and cut into bars.  The bars may seem slightly soft but will harden considerably during the curing process. Allow to cure at least 3 weeks in a well-ventilated place.

This is a great recipe for a bar of soap that everyone in the family can use.  It is moisturizing, has lots of lather, and is gentle on the skin.  

If you want a printable version of the recipe, grab it here:

https://heartscontentfarmhouse.com/making-cold-process-soap-for-the-shower/

Beginner Soap Makers, Read This First:

http://www.soapqueen.com/bath-and-body-tutorials/cold-process-soap/free-beginners-guide-to-soapmaking-cold-process/


The Best Cold Process Soap Recipe:

11 oz. coconut oil
9 oz. olive oil
9 oz. palm oil
2 oz. sweet almond oil
4 oz. castor oil
4 oz. avocado oil
2 oz. mango butter
5.83 oz of lye
10-15 oz. water
3 T. of fragrance (for a strong scent, vary this to your preferences)

Instructions:

1.  Using a digital scale, measure out the lye and water in separate glass containers.  Combine them by adding the lye to the water.  (Remember: snow floats on the lake.). Stir until the lye dissolves.  The temperature will shoot up.  Place this in a safe place to cool.

2.  While the lye solution is cooling, measure out the oils and butters and combine them in a large stainless pot.  Melt them over low heat and heat them up to 130-140 degrees.  Set them aside to cool.

3.  After 2 hours, check the temperature of both solutions.  They should be around 110 degrees.  (A range of 100-120 is fine.). If not, allow them to cool longer.

4. Prepare your mold and measure out any fragrance or color you will be adding.  (For best blending of colors, mix some color into a few drops of melted oils.). If using sodium lactate, add it to the lye water at this time.

5.  Pour the water and lye solution into the pot with the melted oils.  Blend with a stick blender until thin trace is reached.  The soap batter will noticeable thicken and a trail of soap will sit on top of the liquid rather than immediately sinking in.  (This will take about 1 minute.). Add the color and fragrance and stir by hand.

6. Immediately pour the soap batter into the mold.  Place in a turned off oven or wrap with blankets to insulate the soap.

7.  After 24 hours of curing, unmold and cut into bars.  The bars may seem slightly soft but will harden considerably during the curing process. Allow to cure at least 3 weeks in a well-ventilated place.


RESIZED 30 OUNCE BATCH for smaller molds:

Almond oil: 1.46 ounces
Avocado oil: 2.92 ounces
Castor Oil: 2.92 ounces
Coconut Oil: 8.05 ounces
Mango butter: 1.46 ounces
Olive Oil: 6.58 ounces
Palm Oil: 6.58 ounces

Lye: 4.25 ounces

Water: 7-11 ounces





Hi there and welcome to my channel, Heart’s Content Farmhouse.  I post one new country-style recipe every week with a step by step video.  

I am a home baker who wants to teach everyone how to bake their own bread, desserts, and other goodies.  Learning to bake changed my life and it’s a skill anyone can learn.  I want to guide you through your baking journey!

You will find the occasional non-baking recipe here as well, but everything is family friendly, from scratch, and delicious.  My recipes are tried and true, and they are tested multiple times. 

You can find a printable version of all my recipes, (as well as printables and other goodies) on my blog, heartscontentfarmhouse.com

------------------------------------------------------------------------------------------------------------------------------------

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  As an Amazon associate, I earn from qualified purchases.

The Best Cold Process Soap Recipe (extra moisture and lots of lather)

These tasty Homemade Dog Pill Pocket Treats are super easy to make with only 3 ingredients. They take only minutes to make, NO BAKING required, and are super inexpensive! Most importantly, dogs LOVE them which makes them woof that pill on down!

Homemade Dog Pill Pocket Treats

T Water

peanut butter

T oats

Mixing bowl

Blender or food processor

thermometer,

Add quick oats into a blender or food...

Add quick oats into a blender or food processor and pulse until flour consistency.

In a mixing bowl, combine the water, peanut...

In a mixing bowl, combine the water, peanut butter, and oats together.

Remove a spoon full of dough and shape...

Remove a spoon full of dough and shape it into balls.

Use a meat thermometer or something similar to...

Use a meat thermometer or something similar to create a hole.

Your pill pocket is ready!

Store in an airtight container in the fridge.

To serve with medication, simply push a pill...

To serve with medication, simply push a pill into the hole and shape around the pill.

Easy, delicious, healthy homemade tomato sauce made with fresh San Marzano tomatoes right in your Instant Pot. No peeling, coring or seeding required. Freeze it in packages for later use for spaghetti, lasagna, and pasta.

Instant Pot Homemade Tomato Sauce- No Peeling, Coring or Seeding!

lbs San Marzano tomatoes (Roma

T. olive oil, use a good brand

garlic cloves,

sweet onions,

c. baby carrots, roughly chopped

c. red wine (Cabernet works well)

T. kosher salt

Press the &#8220;Saute,&#8221; button on your Instant Pot and heat. Make sure to press the &#8220;adjust&#8221; button and set &#8220;saute&#8221; on the highest setting. Later in the recipe, you&#8217;ll switch it to low but for now, the highest setting is needed.

Add onions and saute until softened and slightly brown about 10 minutes.

Add carrots and garlic to the pot and saute a few more minutes. Be careful not to burn garlic, otherwise it will be bitter.

Add water and whole tomatoes. If you have a 6 qt Instant Pot, you&#8217;ll probably need to cut up a few of your tomatoes so they all fit in the pot. If you have an 8 qt, you should be fine. Mix the onions and tomatoes as best you can.

Cover with lid. Press, &#8220;Manual,&#8221;(or Pressure cook on some models) and make sure it&#8217;s on high pressure. Set time to 20 minutes. If your pressure cooker won&#8217;t pressurize, add another 1/2 c. water. Usually there&#8217;s enough liquid with the 1/2 c. water, tomatoes and onions to pressurize but if not, add a bit more.

When finished, do a quick release (or natural is fine too), add basil, parsley, oregano, red wine, and salt.  Use an immersion blender to blend all of the ingredients into a nice, smooth sauce. (If you don&#8217;t have one, carefully (it&#8217;s hot!) put the tomatoes into a food processor in batches and process until smooth. Add mixture back into the Instant Pot.)

Add the parmesan rind. Push the &#8220;Saute,&#8221; button, then adjust it to the lowest setting.  Simmer for about an hour (lid off), stirring occasionally, try not to let it boil.  Taste, then adjust spices as needed- (You can also do this last part of simmering in a big pot on the stove as well). Remove rind.

Cool ( I let mine sit overnight in the refrigerator), then pack 1-2 cups of sauce into vacuum sealed bags or Ziplock bags.

Love the recipe but I had to add extra water to get my Pressure Cooker to pressurize.  I look forward to trying more of your recipes.

I had to improvise a little with your recipe but it turned out great !  I used my fresh home grown tomatoes,  a mix of cherry and large tomatoes in my instant pot . Don't have an immersion blender or food processor but do have a Ninja blender . After simmering on stove I let cool overnight in fridge then  blended well and froze in zip lock bags . One question , can grated  parmesan cheese be substituted for the rind ? It's just that I found the rind hard to melt and it left a sticky residue in pan . Thank you

My back room table is loaded with tomatoes, garlic, onions, peppers...it all goes in! Don't you love when people say, "I didn't have this so I added that"? Guilty! Added some mushrooms after the onion/garlic/carrot just for a little moisture for clearing up the bottom of the pot before adding the tomatoes. Mine were Rutgers and other various hybrid varieties of tomatoes which have more moisture than Romas, so I didn't need to add water with them. A dried hot pepper was a nice addition also.
 Great recipe, thank you for sharing your work and creativity. Good wishes to all.

Greetings from Prince Edward Island, Canada, again.  I just took a zip lock bag out of the freezer, about two cups, reduced it a bit (on the woodstove)  and cooked some Penne,  poured the sauce over it and sprinkled some Parmesan cheese over top.   My God, what a beautiful taste of summer.  You could also toss some sausage bits in the sauce or some Pancetta or Capocollo, the possibilities are endless.  The pectin in the skins really helps to thicken it up when heated.  Now the challenge, is can I make this with tomato powder.  I grew 40 plants this year and dehydrated them into slices.  Then into the Vitamix to make a powder.  I'm feeling brazin...

Perfect recipe!  Loved the flavor and so happy I tried this.  Made two batches and will freeze some and gift some.

Great sauce, and thanks. I scaled this down to 2/3 recipe with 4 lbs tomatoes, because I wasn't sure how well it would fit in the 6 qt. I may do the same next time--I don't like it too near the top when I use the immersion blender! I peeled most of my tomatoes, because I prefer my sauce that way. They were fresh off the vine from my greenhouse that morning, so they were easy to peel. :)  At my elevation (9,000 ft) I had a hard time keeping this from boiling. The LOW saute setting was too hot. I tried the slowcook settings on medium (too cool), then high, which was probably best. Picky Goldilocks, I want it just right!

I love this recipe, most time I only have 2 pounds of tomatoes in the winter and too much to count in the summer time. I will can some up this summer for winter time. Thank you for the recipe!!

Best sauce ever! I used it as a base for cabbage soup. Added sweet corn also. It was great!

I made this with just over 5 pounds of yellow tomatoes.  I decreased the onion but kept the carrots and garlic the same measurements.  I used 3/4 cup water and half a cup pinot noir (because that is what I had).  I didn't have a parmesan rind but just put a chunk in and let it melt in there.   I decreased the simmer time to 40 minutes because my IP was pretty hot on the low saute mode.  It tastes great.   Can't wait to try it after it has sit over night in the fridge.  I am planning on using it to make lasagne.  Great recipe!  Thanks!

This recipe is amazing. I canned 10 pints! I added 1/4 tsp of citric acid to each jar to ensure the acidity was right. Thanks for taking the time to develop and publish this recipe.

This very popular Cannabis Gummies recipe from RuffHouse Studios using marijuana Infused Coconut Oil will do the trick!

Cannabis Infused Gummies Recipe

⅛ oz Cannabis flowers

½ tsp Sunflower/ Soy Lecithin

pack 6 oz Jello (any flavor)

Weed Gummy Bears

Learn how to make delicious herbal coconut oil gummies with this MagicalButter recipe. Just follow this step-by-step gummy process!

Coconut Oil Gummies

Flavored Gelatin

Unflavored Gelatin

Apple Juice (or juice of choice)

Honey

MagicalButter Coconut Oil

In a sauté pan on medium-low heat combine the flavored gelatin and 1 cup of juice. Add the honey and infused coconut oil while stirring frequently.

 In a small bowl mix together the unflavored gelatin and remaining juice (1/2 cup) and allow to sit/bloom for 5 minutes. The gelatin will look chunky and somewhat solid.

 Combines the gelatins and cook over low heat for 5-8 minutes. Whisk constantly to fully incorporate the coconut oil. Using an immersion blender helps ease this process!

 Once fully incorporated together pour the gummy mixture into your Magical Gummy Tray using your Silicone Measuring Cups and allow to cool at room temperature before placing into the fridge to chill.

 Remove the gummies from the tray and enjoy!

Easy DIY Bath Bombs are a fun craft that kids and adults alike will love to make, and they make a wonderful homemade gift.

DIY Bath Bomb Recipe

Corn starch

Citric acid

salt

Baking soda

Mica powdered soap dye (optional)

Orange peel

Orange essential oil

coconut oil, melted

Bath Bomb Molds

In a large bowl, combine corn starch, citric...

In a large bowl, combine corn starch, citric acid, epsom salt, baking soda, mica powder (optional), and dried orange peel.  Whisk to incorporate completely.

In a small bowl or measuring cup, whisk...

In a small bowl or measuring cup, whisk together coconut oil, essential oil, and water.

Very slowly add the oil mixture to the...

Very slowly add the oil mixture to the dry ingredients.  Pouring slowly helps make sure the mixture fizzes as little as possible.  Mix together until it resembles wet sand and everything in fully incorporated.

Transfer the bath bomb mixture into bath bomb...

Transfer the bath bomb mixture into bath bomb molds, making sure to press the mixture tightly into each mold half.  Overfill a little to ensure that the two pieces stick together when pressed together.  Press the mold pieces together and twist until closed.

Allow the bath bombs to dry for at...

Allow the bath bombs to dry for at least 24 hours.

To remove the bath bombs from the molds,...

To remove the bath bombs from the molds, tap the outside of the mold gently and twist each side of the mold and pull apart to remove the bath bomb.

Store bath bombs in an airtight container or...

Store bath bombs in an airtight container or wrap in plastic wrap.

To use the bath bomb, simply drop it...

To use the bath bomb, simply drop it in water and watch it fizz and dissolve.

Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Tiramisu Ii

white sugar

milk

heavy cream

vanilla extract

mascarpone cheese,

coffee,

(3 ounce) packages ladyfinger cookies

cocoa powder

Tiramisu II

In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.  Boil gently for 1 minute, remove from heat and allow to cool slightly.  Cover tightly and chill in refrigerator 1 hour.


In a medium bowl, beat cream with vanilla until stiff peaks form.


Whisk mascarpone into yolk mixture until smooth.


In a small bowl, combine coffee and rum.  Split ladyfingers in half lengthwise and drizzle with coffee mixture.


Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.  Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.  Repeat layers and sprinkle with cocoa.  Cover and refrigerate 4 to 6 hours, until set.


As a Tiramisu-Lover, I decided to try this recipe, based on the reviews.  The only thing I can say is WOW!!!!  The RICH & CREAMY flavor mixed with the Coffee-soaked lady fingers leaves you wanting more!  VERY IMPORTANT: Let it refrigerate AT LEAST 24 hours; the flavors really need to blend!! I tasted the mixture right after adding the Marscapone Cheese and it tasted very bland.  However, after refrigerating overnight, it was probably better than any Tiramisu I'd ever tasted.  ONE MORE IMPORTANT TIP: As others have mentioned, doubling the coffee / rum mixture is a MUST.  You get that espresso taste, blended with the creamy flavor - HEAVENLY!

This is the recipe to try if you´ll make your Tiramisu.  I was unsure wich recipe to try, ´cause others had more reviews.  Lucky me, I try this one. My husband, a very picky eater, loved this and didn´t stop the MMMM! while he was eating.  The milk in the egg mixture makes the difference. Few tips: 1. make 2 days ahead, it´s the peak of flavors and consistency.  2. double the amount of coffe/liquor, it´s not enough.  3. use soft lady finger, the others are just like rocks. 4. don´t be tempted to lower the amount of sugar, I did based on a preview review, big mistake, went from a 3/4 cup wich is what the recipe call for, to 2/3 cup, the little extra sugar was missing, and I don´t have a sweet tooth.  5.  serve chilled, just my taste but it´s wonderful in this warm day to have a cold dessert.  6.  be carefull, one piece of this has tons of calories, your waist and hips are going to tell you sooner than later.  7. mix well the egg and sugar and when you cook the mixture NEVER stop beating, this makes a silky smoth texture.  8. with a electrical mixer add the mascarpone to the milk/egg, this way you avoid clumps and keeps the silky texture.

I don't normally bring a dish to a party until I've "test drove" it with my immediate family, but I decided to go ahead and trust the allrecipes community and brought this to our extended family Christmas party this past weekend.  It was a hit.  I'm picky about my tiramisu and was doubtful that I could produce one that I really liked.  This is it.  
I took the advice of several others and doubled the coffee mixture, and had just enough.  I didn't have any rum on hand, so I substituted with Frangelica.  Yum!
Also, as noted by other posts, don't judge by the way it tastes when you are making it.  I thought it quite blah during preparation, but after 2 days in the fridge it was delicious.  
For presentation purposes, I made it in a trifle dish. I modified the layering a bit, but used the same amount of ingredients and it fit perfectly.  I covered the bottom of the dish with lady fingers and then also stood them up along the outside of the circumference of the dish (on the first layer only).  I then did a layer of filling, layer of cream, second layer of ladyfingers, layer of filling, layer of cream, third layer of ladyfingers, layer of filling, layer of cream.
Thanks for adding another great dessert recipe to my collection!

FanFreakin'tastic!!!! OMG....I am so glad that I chose this recipe over the many others on this site...I made this Christmas eve to serve for dessert on Christmas day for 10 of us. It was absolutely the best, and my family raved over it.....I made espresso using instant espresso granuals, used Kahlua instead of the rum, and did need to double this as the lady fingers are like little sponges. I did use the Savoiardi lady fingers that I easily found at Shop-Rite. They are the hard lady fingers, not the soft. I dipped each one half-way(long ways)and then placed the espresso/kahlua side up in a tin pan (11 3/4" X 9 1/2") and then spred my filling on top. By the way I loved that the egg yolks were cooked and that you didnt need to use a double boiler, after I made the egg yolk and marscapone filling, I made the whipped cream and then folded that into the cheese mixture (so I had one filling instead of 2)I layered the filling over the fingers and repeated. I made 3 layers with the marscapone cheese filling on the top. I dusted with the cocoa powder when I served the dessert. Everyone said it tasted like it was from a fine Italian restuarant. I was nervous that it would become soggy and runny....and that was not the case it was perfect. I recommend folding the whipped cream into the egg/cheese filling. I really think it saves a step and really makes the filling light and very flavorful. Thanks for this recipe. I highly rate this.....10 stars+!

I made this recipe for company last Friday and it was wonderful.  I learned to make Tiramisu in Italy from my husband's family and this was every bit as good.  Even better because this recipe cooks the eggs.  I have two hints to pass along.  I increased the coffee to one cup and the rum to 4 tablespoons.  Also, I did not split the ladyfingers.  I put the coffee/rum mixture in a shallow container and then quickly dunked both sides of the ladyfingers in the mixture.  I'm looking forward to making this recipe again, soon!

I LOVE this recipe!  Originally, I was quite disappointed.  Shortly after making it, I had a piece and decided it wasn't worth the cost of the ingredients or the time it took to find them.  However, when I went back to it a day or two later...HEAVEN!  I've made it three times since (all in the last month) and I always make it two days before I need it or plan to eat it.  It's one of those recipes that needs to sit a while.  I use more vanilla, equal parts of coffee and brandy (and more than the recipe calls for), and I've even made it with pound cake when the local bakery/deli is out of ladyfingers...it's just as good and much cheaper!

Positively the best Tiramisu recipe ever but with adjustments!!  I took a long time reading the reviews and agreed with
most of the suggestions.  This is what I did and it turned out brilliantly.
1. I used a 9" springform cake tin and lined the outside with dry sponge fingers sugar side out cut to level of the tin. Bit fiddly but the shape can be perfected once you start putting in the filling.
2. Savoiardi biscuits are the best quality, but any supermarket sponge fingers will do. To use up leftovers I used a mixture of both. For three layers you need 2 or 3 packets especially if using a springform tin.
3. Agree egg/sugar/milk mixture must be stirred constantly whilst cooking to a nice thick consistency.  Also stirred it twice while cooling. You should end up with thick yellow custard.
4. As suggested, I added a little sugar (level dessertsp.)to whipped cream and vanilla mix. 
5. I folded the mascarpone mix and cream mix together.
6. Agree you need to treble the amount of coffee and rum.  Rum is best of all in my opinion to get a good balance of flavours. 
7. I mix rum/coffee in shallow dish and then with a sponge finger in each hand I dip, flip and out. This takes a second or two and just colours the fingers on either side. Do not soak them or you will end up with a mush!! Do a couple at a time and put sugar side down in base of tin to form complete layer. Totally unnecessary to split fingers.
8. I put a third of the mascarpone mix over the top of base fingers and sprinkled 

I am not a Tiramisu fan but apparently this recipe was outstanding. I did double up on the coffee and instead of rum I used Kahlua (which I doubled also). I used a pastry brush and brushed the coffee onto the lady fingers. I also whipped the egg whites and added them to the cheese mixture. Makes it very fluffy. Definately let it sit for 24 hours. The flavors really blend in. Don't forget to sprinkle your cocoa on just before serving or it will get soggy. I also added some strawberry chocolate shavings on top of the cocoa. Looked really good.

Wow! I made it yesterday for Thanksgiving and all our picky eaters loved it!It was the hit of our dessert table - Now I will be making for Xmas too! It really tasted like it was from my favorite Italian restaraunt!

I read all the tips and suggestions for this recipes -following is what worked (and didn't work)for me:
- made it 2 days ahead worked great
- added more coffe and Rum ( 1 cup strong coffe and 4 table spoons rum) this worked perfect!
- tried quickly dunking ladie fingers vs drizzling was a disaster! I tried quickly doing this with the liquid spread out, but it absorbed up almost all of the liquid after just a few ladie fingers, so I would reccomend the drizzle method which worked just fine.

Thanks for this great recipe!

I don't know if its that I don't like tiramisu enough, or if I did something wrong with the recipe, but I was a bit disappointed with how this turned out. It was a lot of work and the flavor of it wasn't all that great, even after letting it sit in the fridge for 24 hours. It wasn't sweet enough for me, so if I do make this again, I'll definitely add more sugar. It did make for a beautiful presentation though! Thanks for posting the recipe!

Create a delicious, authentic tiramisu--rich and impressive.

Magic mushroom chocolates are a great way to consume mushrooms and they taste amazing. If you like mushrooms but have a hard time choking them down, you need to try this recipe

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