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	<title>Comments on: Tiramisù Cheesecake, 2nd attempt</title>
	<atom:link href="http://www.acatinthekitchen.com/2005/09/11/tiramisu-cheesecake-2nd-attempt/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.acatinthekitchen.com/2005/09/11/tiramisu-cheesecake-2nd-attempt/</link>
	<description>A Swedish food blog</description>
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		<title>By: Dagmar</title>
		<link>http://www.acatinthekitchen.com/2005/09/11/tiramisu-cheesecake-2nd-attempt/comment-page-1/#comment-174512</link>
		<dc:creator>Dagmar</dc:creator>
		<pubDate>Fri, 28 Nov 2008 10:52:56 +0000</pubDate>
		<guid isPermaLink="false">http://www.acatinthekitchen.com/?p=75#comment-174512</guid>
		<description>Hi Edwarda,

2 dl is 200 ml and 0.5 dl is 50 ml. Which is 0.85 cups and 0.2 cups. When converting, Google is very useful. Just write
&quot;2 dl in cups&quot; (or what ever you are converting) in the search window.</description>
		<content:encoded><![CDATA[<p>Hi Edwarda,</p>
<p>2 dl is 200 ml and 0.5 dl is 50 ml. Which is 0.85 cups and 0.2 cups. When converting, Google is very useful. Just write<br />
&#8220;2 dl in cups&#8221; (or what ever you are converting) in the search window.</p>
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	<item>
		<title>By: Edwarda</title>
		<link>http://www.acatinthekitchen.com/2005/09/11/tiramisu-cheesecake-2nd-attempt/comment-page-1/#comment-174501</link>
		<dc:creator>Edwarda</dc:creator>
		<pubDate>Fri, 28 Nov 2008 09:58:09 +0000</pubDate>
		<guid isPermaLink="false">http://www.acatinthekitchen.com/?p=75#comment-174501</guid>
		<description>Please explain how much is it 2 dl and 0.5dl. Thanks</description>
		<content:encoded><![CDATA[<p>Please explain how much is it 2 dl and 0.5dl. Thanks</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Erica</title>
		<link>http://www.acatinthekitchen.com/2005/09/11/tiramisu-cheesecake-2nd-attempt/comment-page-1/#comment-93608</link>
		<dc:creator>Erica</dc:creator>
		<pubDate>Fri, 21 Mar 2008 13:38:51 +0000</pubDate>
		<guid isPermaLink="false">http://www.acatinthekitchen.com/?p=75#comment-93608</guid>
		<description>Thank you for the recepy!
Made it a week ago, going to repete this weekend.</description>
		<content:encoded><![CDATA[<p>Thank you for the recepy!<br />
Made it a week ago, going to repete this weekend.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: I Dream of Cheesecake &#171; And How</title>
		<link>http://www.acatinthekitchen.com/2005/09/11/tiramisu-cheesecake-2nd-attempt/comment-page-1/#comment-51339</link>
		<dc:creator>I Dream of Cheesecake &#171; And How</dc:creator>
		<pubDate>Thu, 23 Aug 2007 07:57:18 +0000</pubDate>
		<guid isPermaLink="false">http://www.acatinthekitchen.com/?p=75#comment-51339</guid>
		<description>[...] Raspberry Cheesecake Brownies Raspberry Cheesecake Shakes Peanut Butter and Chocolate Cheesecake Black Sesame Cottony Cheesecake Tiramisu Cheesecake [...]</description>
		<content:encoded><![CDATA[<p>[...] Raspberry Cheesecake Brownies Raspberry Cheesecake Shakes Peanut Butter and Chocolate Cheesecake Black Sesame Cottony Cheesecake Tiramisu Cheesecake [...]</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Dagmar</title>
		<link>http://www.acatinthekitchen.com/2005/09/11/tiramisu-cheesecake-2nd-attempt/comment-page-1/#comment-50608</link>
		<dc:creator>Dagmar</dc:creator>
		<pubDate>Thu, 16 Aug 2007 09:13:15 +0000</pubDate>
		<guid isPermaLink="false">http://www.acatinthekitchen.com/?p=75#comment-50608</guid>
		<description>Shawn: I hope that you&#039;ll like it!</description>
		<content:encoded><![CDATA[<p>Shawn: I hope that you&#8217;ll like it!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Shawn</title>
		<link>http://www.acatinthekitchen.com/2005/09/11/tiramisu-cheesecake-2nd-attempt/comment-page-1/#comment-50335</link>
		<dc:creator>Shawn</dc:creator>
		<pubDate>Tue, 14 Aug 2007 04:40:22 +0000</pubDate>
		<guid isPermaLink="false">http://www.acatinthekitchen.com/?p=75#comment-50335</guid>
		<description>I was looking for a tiramisu recipe, but a tiramisu cheesecake thats even better I cant wait to make this dish.</description>
		<content:encoded><![CDATA[<p>I was looking for a tiramisu recipe, but a tiramisu cheesecake thats even better I cant wait to make this dish.</p>
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		<title>By: lory</title>
		<link>http://www.acatinthekitchen.com/2005/09/11/tiramisu-cheesecake-2nd-attempt/comment-page-1/#comment-44684</link>
		<dc:creator>lory</dc:creator>
		<pubDate>Sat, 14 Jul 2007 18:16:40 +0000</pubDate>
		<guid isPermaLink="false">http://www.acatinthekitchen.com/?p=75#comment-44684</guid>
		<description>mmmm, c&#039;est super!!</description>
		<content:encoded><![CDATA[<p>mmmm, c&#8217;est super!!</p>
]]></content:encoded>
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	<item>
		<title>By: A cat in the kitchen &#187; Blog Archive &#187; How to make your own quark-curd</title>
		<link>http://www.acatinthekitchen.com/2005/09/11/tiramisu-cheesecake-2nd-attempt/comment-page-1/#comment-7913</link>
		<dc:creator>A cat in the kitchen &#187; Blog Archive &#187; How to make your own quark-curd</dc:creator>
		<pubDate>Sun, 29 Oct 2006 18:09:24 +0000</pubDate>
		<guid isPermaLink="false">http://www.acatinthekitchen.com/?p=75#comment-7913</guid>
		<description>[...] Quark is a kind of soft cream cheese often used in Polish recipes and you&#8217;vre probably noticed that I use it a lot, especially in cheesecakes as I&#8217;m used to eastern european cheesecakes with quark instead of cream cheese. The problem is that in Sweden we only have Kesella. Kesella works rather well in some recipes but often it&#8217;s just too watery and runny. Some dishes calls for compact quark, and that you solve by making it yourself. This is just the base recipe, when you&#8217;re done you can use this homemade quark in cheesecakes (maybe a Tiramisù cheesecake or raspberry cheesecake brownies, pierogi (a sort of Polish tortellini), pancakes (either Polish ones or pancakes that melt in your mouth) or other dishes. Or you can just add some of your favourite spices and put it on a piece of bread together with some tomato slices and you have yourself a delicious sandwich. In day or two I will post another delicous dish which calls for this homemade quark. [...]</description>
		<content:encoded><![CDATA[<p>[...] Quark is a kind of soft cream cheese often used in Polish recipes and you&#8217;vre probably noticed that I use it a lot, especially in cheesecakes as I&#8217;m used to eastern european cheesecakes with quark instead of cream cheese. The problem is that in Sweden we only have Kesella. Kesella works rather well in some recipes but often it&#8217;s just too watery and runny. Some dishes calls for compact quark, and that you solve by making it yourself. This is just the base recipe, when you&#8217;re done you can use this homemade quark in cheesecakes (maybe a Tiramisù cheesecake or raspberry cheesecake brownies, pierogi (a sort of Polish tortellini), pancakes (either Polish ones or pancakes that melt in your mouth) or other dishes. Or you can just add some of your favourite spices and put it on a piece of bread together with some tomato slices and you have yourself a delicious sandwich. In day or two I will post another delicous dish which calls for this homemade quark. [...]</p>
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