tag:blogger.com,1999:blog-8365051523728576981.post5044785585264970660..comments2023-05-13T15:43:52.446-04:00Comments on Knives, Fire and Fun!: This week was next week last week. . .Knives, Fire & Funhttp://www.blogger.com/profile/00310536156854207870noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8365051523728576981.post-75451539201334055582011-05-21T16:40:14.086-04:002011-05-21T16:40:14.086-04:00I finally tried this and loved it. For a variatio...I finally tried this and loved it. For a variation I mixed espresso beans with a little French vanilla. I went a little lighter on the sugar since I prefer black coffee. This worked pretty well for me but next time I'll use the full amount.Andralhttps://www.blogger.com/profile/04378852329154669442noreply@blogger.comtag:blogger.com,1999:blog-8365051523728576981.post-35385010810096407692011-05-08T17:42:51.749-04:002011-05-08T17:42:51.749-04:00The topping isn't whipped. It'll be creamy...The topping isn't whipped. It'll be creamy and sweet. There should be a hint of sweetness in the gelatin itself, but most of the sweetness should come from the cream. <br /><br />Here's going to be my recipe for the topping:<br />1. 4T Half-and-half<br />2. Simple syrup to taste<br /><br />Directions:<br />1. Mix the two ingredients together to taste. It should be sweet, but not cloyingly so.K. Hashimotohttps://www.blogger.com/profile/06344570940134856524noreply@blogger.com