merstar

I made Mocha Truffle Cookies again: http://www.bhg.com/recipe/cookies/mocha-truffle-cookies/

My favorite source is Beanilla. Great quality and great customer service. I've ordered their vanilla beans, and they were outstanding. http://www.beanilla.com/vanilla I've ordered Arizona Mexican vanilla extract from Amazon, and it was good, but I don't think Amazon offers it anymore. However, you can order directly from Arizona's site: http://www.arizonavanilla.com/Store/vanillastore.php?cat=21 I love Penzey's double Madagascar vanilla extract.

Chocolate Croissant.

Tonight was a mega salad with tuna, navy beans, pasta, red bell pepper, tomatoes, sweet onion, black olives, and green peas, tossed with a lemon vinaigrette. Baguette on the side.

Tonight is salmon with an orange/ginger/soy glaze and brown rice, garnished with scallions.

You're very welcome. Let me know how it turns out.

My friend served this at his wedding - big hit. He served the sauce separately, rather than mixing it in with the shrimp. SHRIMP IN GREEN MAYO http://www.recipezaar.com/85788

I use a 9x5 loaf pan. Here are my tweaks in parentheses that I posted on another forum in 2008. They're basically up to date, except I don't fold over the whole batter, just the very top layer slightly. I also dust the pan with flour after buttering. http://www.eat.at/swap/forum/index.php?action=display&forumid=5&msgid=11

I'm baking this for the upteenth time with my tweaks: Cinnamon Quick Bread http://www.food.com/recipe/cinnamon-quick-bread-49525

Peppercorn-crusted filet mignon, baked potato, and salad. Vanilla ice cream with homemade hot fudge sauce for dessert.

Today I had a chocolate croissant. Needless to say, it was delicious.

I made these again. I've tried tons of brownie recipes, and this is definitely my favorite. The only change I made was to reduce the salt: THE BAKED BROWNIE Fall into Cooking Featured Recipe: The Baked Brownie and Chocolate Stout Milkshake from Matt Lewis and Renato Poliafito Also posted with great photos at: The Baked Brownie | Brown Eyed Baker

Tonight was penne with sauteed garlic, red bell peppers, and mushrooms in a white wine sauce. Served with Parmigiano Reggiano, and lots of white wine! Roasted cauliflower on the side.

They're chewy and fudgy at the same time. Very deep chocolatey and decadent - nice and melty/gooey. I omit the nuts, use 2 1/2 tsp finely ground espresso beans instead of 1 Tbsp dark roast, and bake them 10 minutes.

I made these again - they're insanely good: http://www.eat.at/swap/forum8/40_Chocolate_Espresso_Chews Photo: http://media3.washingtonpost.com/wp-dyn/content/photo/2006/07/13/PH2006071301541.jpg