merstar

Were you satisfied with the quality?

Have you tried their Chocolate Sour Cream Bundt Cake? That's not sweet at all. ← That was one of the first ones I tried. I can't remember what it was I didn't like about it--I think it turned out too dry and it overflowed in my pan (despite my measuring how many cups the pan would hold, to make sure it was the right size). ← That's too bad. I've made it countless times and it's very moist. Could you have baked it too long? Or maybe you used a higher percentage chocolate? I usually use a 60% - a higher percentage could yield a drier result.

Have you tried their Chocolate Sour Cream Bundt Cake? That's not sweet at all.

I usually use Penzey's Double or Nielsen Massey's single, and was wondering how Adams compares in quality. http://www.amazon.com/Adams-Extracts-Vanil...GHZAHVZ4Z3W862C

Kadoya is excellent.

This is technically not a Chocolate Mousse Cake, but the chocolate filling is decadent, creamy, and deep chocolatey. It's a fantastic cake. I usually chill this overnight, and serve it at a cool room temperature, since the filling is creamier than if served cold. If you can get a hold of some ladyfingers (sponge-type), this is more than worth doing, and fairly simple. Mexican Chocolate Icebox Cake: http://www.epicurious.com/recipes/food/views/101955

Elsie, I also am indebted to Pierogi. I made this last weekend. Not only was it lovely that evening, but it reheated very nicely the next day. The only down side to this dish is that you eventually run out of it and end up gazing sadly at the bottom of the empty bowl. pat YAYYYYYYYYYYYYYY !!!!!! I am *so* glad you guys liked it ! And good to know it reheats, Pat. I was so afraid the sauce would break if I tried to heat it up the next day. Good deal !! ← This sounds so good! Unfortunately, I don't have any of my old Cuisine At Home magazines anymore. Would anyone be kind enough to PM the recipe to me? Edit: Never mind - I found it! http://www.recipezaar.com/250859

I always use natural peanut butter for cookies with no problems. I can't stand the sickly sweet and overly salty taste of the partially hydrogenated stuff, such as Jif, Skippy, etc. Luckily, I found an excellent, very peanutty tasting natural peanut butter after going through many that were fairly bland.

These are insanely addictive. I've made them several times already - I use more peanut butter, about 1 cup creamy, lightly salted natural peanut butter, and drop them by very rounded Tbsp, slightly flattened. Baking time is about 12 minutes. Peanut Butter Chocolate Chunk Cookies http://www.recipezaar.com/48532

I haven't made tons of CI recipes, but most of the ones I've made have turned out great, with a few that have been so-so. I've pretty much stuck to their baked stuff, with only one savory recipe. Here's a basic list: Chocolate Sour Cream Bundt Cake (This is an incredible chocolate cake, deep deep chocolatey, amazing texture, absolutely flawless). Sour Cream Fudge Layer Cake With Chocolate Butter Icing (great cake, so-so icing) Super Fudgy Triple Chocolate Espresso Brownies (fantastic) Dark Chocolate Mousse (the best)! Thick And Chewy Double (Or Triple) Chocolate Cookies (excellent) Thin, Crispy Chocolate Chip Cookies (very so-so - too sweet and not crispy) The Best Chocolate Butter Cookies (definitely not "the best" - not chocolatey enough - not bad, but not great) Pasta With Garlic Oil And Toasted Breadcrumbs (a simple and delicious dish)

Two salads, both of which sounded great, but.... "Edamame, Black Eyed Pea Salad with Cumin Vinaigrette" from Gourmet absolutely sucked, and "Fresh Greens with Roasted Beets, Haricots Verts, and Goat Cheese Croutons" from Fine Cooking was just so-so.

Here are two great ones: Chewy Brownies from Fine Cooking *NOTE: Just watch the baking times - they're done sooner than the recipe indicates - I do about 32 minutes in a shiny metal pan http://www.taunton.com/finecooking/recipes...y_brownies.aspx Super Fudgy triple chocolate espresso Brownies from Cook's Illustrated (I bake these about 34 minutes). http://www.recipezaar.com/41985

Have you tried Cook's Illustrated's Thick and Chewy Chocolate Chip Cookies? I haven't tried them myself (I've tried their Thick and Chewy Double/Triple Chocolate Chip Cookies, which were great), but there have been tons of great reviews on these: http://www.cooksillustrated.com/recipe.asp...=1270&bdc=15240 And of course, Paul's Brown Butter Muscovado Chocolate Chip Cookies are excellent!!!

Well, what can I say? These are dangerous cookies. I made them last night, and couldn't stop eating them - I ate so many I almost got sick. Totally addictive. Unfortunately, I couldn't find any muscovado sugar, so I had to use regular light brown sugar. I don't know if that affected the taste or not, but I don't care - the cookies tasted great. They had a caramelly/butterscotchy taste, soft and chewy in the centers, crispy on the edges. The 1 cup chocolate chips was the perfect amount for these cookies (I used Ghirardelli's semi-sweet chips). I tried the first batch in the 1/4 cup size, as written, and the rest in heaping Tbsp. I preferred the heaping Tbsp - better size for eating, plus they fit into my glass canister - The 1/4 cup size didn't fit through the opening, and I had to bend them in half. I baked the 1/4 cup ones about 12-13 minutes, and the heaping Tbsp about 10-11 minutes. Thanks for the great recipe, Paul!

Absolutely beautiful, and sounds like it tastes fantastic.

I haven't tried making them small, so I can only guess. The baking time would no doubt be less. Would you be interested in making on sheet of big ones and then experimenting with size with the rest? I'd be curious to hear about your results. ← Actually, that's exactly what I was planning to do. I'll let you know how they turn out. Thanks.

Hey Paul, your cookies sound great. I'm thinking of trying them, but wonder if the texture would be compromised if I made them a little smaller. It looks like they're about 1/4 cup each (correct me if I'm wrong), and I'm thinking of making them about half that size. What do you think?

The Chocolate Panini sounds amazing. I'd go with that one. Do you have a photo of it you can post?

Everything looks great! I love CI's Dark Chocolate Mousse - it's the best.

Try Bionaturae organic pasta - their whole wheat is excellent, especially the fettuccine and linguine. You should be able to find it at your health food store. http://www.bionaturae.com/pasta.html

Made the Chocolate Sour Cream Bundt Cake from Cook's Illustrated for the upteenth time. It's superb. The recipe is posted at: http://community.cookinglight.com/showthre...=17575&t=106412

These are fantastic. The dough was crumbly, but that could be because I added an extra 1/4 cup peanut butter (I used lightly salted natural peanut butter). I dropped the first batch by rounded tsp and the second batch by very rounded Tbsp - I preferred the rounded Tbsp - they were thicker and moister. PEANUT BUTTER CHOCOLATE CHUNK COOKIES http://www.recipezaar.com/48532

I love the combination of roasted red and yellow peppers, goat cheese, and fresh basil. Here's a recipe I basically follow with a few minor changes: Bruschetta with Red Peppers and Goat Cheese http://www.recipezaar.com/3237

Also, when stirring, make sure you stir slowly and gently - if you stir too fast, you'll cool off the mixture. In addition, I find that boiling milk doesn't stay hot as long as cream, maybe due to the lack of fat/thickness compared to the cream. Overall, I don't really like the typical method of pouring boiling cream over chocolate. I find the most foolproof way to melt chocolate is by first heating it with a small percentage of the cream, approx. 1/4 or 1/5, in the top of a double boiler over barely simmering water. Stir until completely incorporated. Remove from the heat, then gradually add the rest of the boiling cream (or half & half) to the mixture.

Check this out: Steamed Coconut Custard http://www.cookitsimply.com/recipe-0010-082y38.html More ideas from the same site: http://www.cookitsimply.com/category-0020-0s568.html