merstar

Ditto on Droste - it's my favorite Dutch Processed. Also like Callebaut. Wasn't as impressed with Pernigotti - the scent was really deep and strong, but the taste didn't match it. My favorite natural cocoa is Scharffen Berger.

I love the light, fruity taste of Filippo Berio extra virgin, and use it in practically everything. I find Colavita to be tasteless. Haven't tried Carapelli or Goya.

I made these awhile back - they were delicious, but didn't freeze well, to put it mildly. After freezing and thawing the leftovers, they were inedible - gooey, sticky, and just gross. I had to throw them out. I've never had that happen after freezing baked goods - I wonder why it happened with these?

I eat mostly vegetarian, so I have lots of recipes. Here are several everyday dishes - many of them would be good for a dinner party also. Will PM any of these if you're interested: Vegetable Couscous Paella Curried Couscous Salad with Dried Cranberries Pasta with Roasted Vegetables and Garlic Broth Black Bean Patties with Cilantro and Lime Vegetable Chili Faux Fried Eggplant Roasted Tomatoes with Garlic and Gorgonzola SOUP: Vegetarian Tortilla Soup Yellow Pepper Soup Curried Cauliflower Soup with Coriander Chutney Carrot Soup With Spinach Chiffonade

Made the Chocolate Breakfast Muffins from King Arthur Flour. Excellent.

Please excuse me if I'm wrong, BUT 1) You're in the cold North East. 2) It's January. So, please tell me WHERE you're getting tomatoes decent enough for a grill cheese and tomato? I'm in Florida, for heavens sake, and even here I can't find a decent tomato! ← Can you get ahold of some campari tomatoes?

Did this one the other day - delicious: CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY http://livinginthekitchenwithpuppies.blogs...-coriander.html

Caramel apple cake, Chocolate Caramel bars, Chocolate cake with caramel glaze, Cheesecake with caramel sauce or glaze...

A few things from my files to check out (first two had great reviews): CHILLED LIME-COCONUT PIE WITH MACADAMIA-COCONUT CRUST -Bon Appetit http://www.epicurious.com/recipes/food/vie...ut-Crust-101823 BANANA, MACADAMIA NUT, AND COCONUT COFFEE CAKE http://www.leitesculinaria.com/recipes/coo...offee_cake.html MANGO-COCONUT MACADAMIA CRISP http://jeannegrace.com/recipes/2007DinnerP...mia%20Crisp.htm TRIPLE BERRY COFFEECAKE http://creampuffsinvenice.typepad.com/crea...riple_thre.html

Edit: got it from their site a few seconds ago - now it's not working again - will PM you.

Two of my favorites: YELLOW PEPPER SOUP: http://www.recipezaar.com/22104 VEGETARIAN TORTILLA SOUP (I upped all the spices, topped with extra sharp cheddar along with the cilantro, added a can of corn, unsalted, and used low sodium chicken broth): http://www.epicurious.com/recipes/food/views/4421

I love Filippo Berio EVOO - it's light and fruity.

Here's a recipe for Vegan Blueberry Muffins you might want to check out - had great reviews: http://www.recipezaar.com/Vegan-Blueberry-Muffins-123809 Another one to check out (from the Vegetarian Times): Double Orange Cupcakes http://www.vegetariantimes.com/recipes/10422?section=

I've recommended this cake to many people, and they've all loved it. Some used a 9x13, and others used two 9" rounds. (If I were to make it for myself, I'd cut down on the sugar and salt, and use 1 cup brewed espresso and 1 cup water instead of the 2 cups water). You can use a chocolate water glaze to top it. Crazy Chocolate Cake http://www.recipezaar.com/53524 ← Thanks, I tried that one today and I was really surprised at how good it was! Just a slightly gummy texture, but in truth probably not noticeably different from my regular chocolate cake recipe. My coconut milk ganache was too soft but would make a great frosting for the cake. ← You're very welcome. Glad it turned out well!

I've recommended this cake to many people, and they've all loved it. Some used a 9x13, and others used two 9" rounds. (If I were to make it for myself, I'd cut down on the sugar and salt, and use 1 cup brewed espresso and 1 cup water instead of the 2 cups water). You can use a chocolate water glaze to top it. Crazy Chocolate Cake http://www.recipezaar.com/53524

Hearty soups, ie, tortilla soup, peasant's soup, chicken noodle, lentil and other bean soups...

Not T&T, but here's one worth checking out: ROASTED WINTER VEGETABLES WITH A MAPLE-GINGER GLAZE http://www.taunton.com/finecooking/recipes...vegetables.aspx

Roasted assorted vegetables, such as red and yellow pepper strips, fennel, carrot strips, red onion, etc. Roasted Asparagus with Crisp Shallots and orange zest. Citrus Green Bean Salad (served at room temp) (I halve the green beans and steam them, and use less oil, less salt, and creamy Dijon. I omit the sugar) http://www.cooksrecipes.com/salad/citrus_g...lad_recipe.html Carrot Confit - By Jean-Georges Vongerichten

ROASTED BRUSSELS SPROUTS WITH DIJON, WALNUTS & CRISP CRUMBS http://www.taunton.com/finecooking/recipes...llection=102750 MICHAEL SYMON'S HOLIDAY BRUSSELS SPROUTS http://blog.cleveland.com/lifestyles/2007/...e_from_the.html

Did you remove it from the heat after melting the butter?

Raspberry, strawberry or mango fools are delicious and easy. They're simply pureed fruit, sweetened with a little sugar, and folded into whipped cream. Served in goblets. Dark chocolate mousse is great too.

May not be unique enough, but these are fantastic: (I used 1 cup creamy peanut butter, and dropped by very rounded Tbsp - used semi-sweet chocolate chips (Ghirardelli): Peanut Butter Chocolate Chunk Cookies http://www.recipezaar.com/48532 Haven't tried these yet, but have gotten great reports from lots of people: Coffee Toffee Chunk Cookies http://dedewilson.com/recipes.html These are great cookies (rolled in coconut): Jam Thumbprints: http://www.foodnetwork.com/food/recipes/re...6_25278,00.html

I don't see any reason why you couldn't sub dried figs, especially since you're poaching them anyway, which would reconstitute them.

I don't usually have milk chocolate in my house so I've made it with dark and bittersweet and it's delicious! Keeps forever in the freezer if you happen to have leftovers. ← Thanks so much!

How do you think this would taste, eliminating the milk chocolate, and using all bittersweet or a combination of bittersweet and semisweet? I like very dark chocolate and don't like things too sweet, so was wondering....