3 On walnut base, layer sweet potatoes; drizzle
with remaining cream mixture and sprinkle with cheese.
Meanwhile,
bring remaining cream and 1 tablespoon sugar to a simmer in a small saucepan, stirring to dissolve sugar.
Meanwhile, for sauce, in a small saucepan
cook remaining cream cheese, milk, and wine until heated through, stirring often.
Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold
remaining cream into pumpkin mixture.
Thoroughly
blend remaining cream mixture with chopped chocolate and cocoa powder, then spoon mixture into the center.
Continue to microwave at 30 - second intervals, stirring until caramels melt and mixture is smooth;
add remaining cream, if necessary.
BEAT remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form.
Add
the remaining cream in a steady stream, whisking constantly.
Transfer
the remaining cream to a pastry bag fitted with jagged 2 cm piping tip.
Repeat layers, and top with
remaining cream and pesto.
Combine
the remaining cream cheese frosting ingredients into the same bowl as the butter and using a handheld electric mixer beat until smooth and creamy.
Brush the top layer with milk and coat the cake with
the remaining cream — top and sides.
Add
the remaining cream and buttermilk and whisk until combined.
For the frosting, whisk half the cream cheese with the butter and icing sugar, then whisk in
the remaining cream cheese.
Pipe
the remaining creams to decorate and garnish with roasted and halved hazelnuts, finely chopped hazelnut bits, and dark chocolate shavings.
Whisk
the remaining cream with the cream cheese, cocoa and icing powder until the mixture begins to stiffen.
Pour
the remaining cream into the saucepan, then stir with a wooden spoon to loosen pan juices and sediment.
Refrigerate.Spread
the remaining cream filling on the cake.
Spread
the remaining cream cheese frosting over cake.
Slowly add
the remaining cream to the skillet and simmer, continuing to stir occasionally while pasta cooks.
I then substituted 1 % milk for
the remaining cream.
Repeat with
remaining cream and cherry mixture.
Gradually add the remaining sugar beating on medium speed until smooth and fluffy 5 - 6 minutes - if the frosting seems too thick to spread then beat in
the remaining cream a teaspoon at a time until you reach a spreadable consistency.
When the mixture is cool, whip
the remaining cream, fold into the chocolate filling, and then scrape everything into the crust.
Then gradually add
the remaining cream until it's completely incorporated and the ganache is thick and shiny.
Next, add heated garlic cream mixture and then add
the remaining cream a little at a time until you reach the desired consistency.
Stirred a couple of tbsp into the white chocolate, then folded the white chocolate mixture into
the remaining cream until just combined.
In a large bowl, combine ground chicken, breadcrumbs, cilantro, chives, egg, 1 T. taco seasoning,
remaining cream cheese, and vegetable mixture.
At this point you can transfer the log onto your serving plate seam side down and spread
the remaining cream evenly on the top.