(triple) cream cheese that's a common ingredient in Tiramisu. Ever since my birthday and, more specifically, my birthday cake, it's had a special place in my heart. Unfortunately (but perhaps fortunately for my figure), I didn't have any left over after making the frosting for my cake; I also didn't have a reason to buy another 8oz container. Thanksgiving is a reason, though.
Pumpkin Pie and Gingerbread Upside-Down Cake. This time I used fresh vanilla bean, though I think it was better with vanilla extract. Since we didn't need that much whipped cream on Thanksgiving, I've been left with more than half a container of pure mascrapone-y deliciousness to spread and dollop on top of whatever I can get my hands on (it's not doing anything good for my post-Thanksgiving bloat, by the way).