merstar

I use extra virgin olive oil for everything.

I made this with my own glaze. Excellent. Lemon Loaf http://www.dashofbutter.com/2014/05/19/copycat-starbucks-lemon-loaf/

Tonight I made this again. I cut down the sugar and salt, plus a few other minor tweaks. Absolutely deeeelicious! OVEN GLAZED CARIBBEAN CHICKEN Oven Glazed Caribbean Chicken Recipe - Food.com

That's interesting they came out so well for you. I tried them years ago, and they were terrible - mushy and tasteless.

I made these for the upteenth time (I use half the amount of salt). They remain my absolute favorite brownies. The Baked Brownie: http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/ http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000280791

Tonight's salad and pizza, the only frozen pizza I can stand - Newman's Own Thin and Crispy Four Cheese Pizza - it's excellent.

Today I had hummus and whole wheat pita.

Tonight I made Tyler Florence's Chicken Enchiladas with lots of tweaks. Delicious!

I did two of my favorite quick breads - Cinnamon Swirl and Dark Chocolate.

Tonight was garlic shrimp with a white wine/butter sauce and red pepper flakes. Served with Basmati rice and steamed asparagus.

Jaboulet Parallele 45 - Cotes du Rhone - 2009. Blend is 60% Grenache and 40% Syrah from vines averaging 25 years old. Excellent - smooth and complex, and very reasonably priced.

Ditto.

I've tried many over the years, and there's a big variation in taste. Some are absolutely horrible. The only one I use is Penzey's.

No problem!

I hate Valrhona cocoa powder! I bought it once and couldn't even stand the smell - it was definitely an off-smell and taste. My favorite Dutched cocoa powder is El Rey, but unfortunately, they stopped producing it a year or two ago. I was so disappointed.

Hey Emily, Ghirardelli makes a natural unsweetened cocoa - Only their sweetened cocoa is Dutched. http://chocolate.ghirardelli.com/chocolate/Dutch-Processed-Cocoa-Powder

I've never made those myself, but a friend of mine made them shortly before Christmas. Amazingly good cookie. They're on my to-do list. They're my absolute favorite chocolate chip cookies, along with a few of my tweaks. Here's a link to the recipe with photos: http://www.foodgal.com/2009/06/tantalizing-preview-ad-hoc-chocolate-chip-cookie-recipe-by-thomas-keller/

Check these out, plus scroll down to post #8, which describes the texture of the cookies. http://smittenkitchen.com/blog/2012/04/classic-ice-cream-sandwiches/

I love this book. It has a variety of recipes, not just couscous recipes: The Great Book of Couscous: Classic Cuisines of Morocco, Algeria and Tunisia Amazon Link

How about using Callebaut Gianduja? It's so much better than Nutella.

Ditto - it's soooo freakin' sweet.

Tate's Bakeshop Whole Wheat Dark Chocolate Chip Cookies https://www.tatesbakeshop.com/c/flavor-whole-wheat-dark-chocolate.html

HI Emily, You can use it to brush the ladyfingers in this cake - it's a fantastic cake: MEXICAN CHOCOLATE ICEBOX CAKE http://www.epicurious.com/recipes/food/views/101955 Some obvious suggestions: Add it to brownies, chocolate mousse, flourless chocolate cake, chocolate sauce, chocolate truffles, chocolate cheesecake...

I made this chocolate loaf from "Baked." I mixed it by hand, and omitted the cream cheese spread. Served it for dessert with vanilla ice cream. DOUBLE CHOCOLATE LOAF WITH PEANUT BUTTER CREAM CHEESE SPREAD http://www.cookincanuck.com/2011/08/double-chocolate-loaf-with-peanut-butter-cream-cheese-spread-recipe/

Sarabeth's Bakery: From My Hands to Yours Amazon Link