merstar

You're very welcome!

That's the one I recommended - I love it! It's the Chocolate Sour Cream Bundt Cake from Cook's Illustrated.

Hey Fred, I've been wanting to make this cake for a long time now. Thanks for reminding me about it. Have you tried it with both natural and Dutched cocoa powders?

This is probably the one you're looking for from Gourmet: Double Chocolate Layer Cake http://www.epicurious.com/recipes/recipe_views/views/101275

I tried the King Arthur "On The Fence Brownies," and they were excellent, but ONLY after chilling overnight. When I tasted them right after baking and cooling, they were really bland. I chilled them overnight, and it was if they were totally different brownies - they were completely transformed. These brownies really need to bloom overnight to bring out the chocolate flavor, whereas certain other brownies, such as the Fine Cooking Chewy ones, are deep chocolatey right out of the oven - although in general, I prefer all brownies chilled. I tried these side by side with the FC Chewy ones and like them both pretty equally. The only thing the OTF ones are lacking is that nice, crusty top that the FC ones have, but they're delicious, regardless.

I'd use the nabisco chocolate wafers instead. No icing. ← Yes, I would love to. Unfortunately no one has ever actually seen these "rumored" cookies in northeastern Louisiana. Seriously they just are not carried anywhere ever. It's wierd. ← Have you looked in the ice cream section of your supermarket? They're usually next to the ice cream cones, chocolate syrup, etc. - not in the cookie section.

You're very welcome. Let us know how they turn out!

Did you try them chilled or frozen? They get chewier/fudgier. Why don't you make them again with the original recipe ingredients and measurements? You should have a moister result, plus a deeper, more intense chocolate taste from the unsweetened chocolate. I bake these for less time than the recipe indicates, about 32 minutes in a metal pan, and they're not dry at all.

Hello, Have you tried the Fine Cooking Chewy Brownies? If so, how do these compare in taste and texture? http://www.taunton.com/finecooking/recipes...y_brownies.aspx

I love Buttermilk Blue and prefer it over Maytag!

Salmon Canapes: Chopped smoked salmon mixed with cream cheese and fresh chopped dill. Spread onto mini pumpernickel rounds or squares, and top with chopped red onion. Delicious.

Joni, You can get the recipe online by subscribing to America's Test Kitchen - it's free. After you subscribe, just type "Triple Citrus Bars" into Search. http://www.americastestkitchen.com/default.asp

I just discovered Campo de Montalban, which may be similar. Also from Spain and made from goat, cow, and sheep milk. Nice and creamy with a tang - very well rounded. Aged 90 days. My new favorite.

I would reduce the sugar by 1/4 cup, then taste the batter - if it's still a little too sweet, you could add a touch of espresso powder.

Yes!

Several people on this thread have recommended these, including me. They're my favorite so far: http://www.taunton.com/finecooking/recipes...y_brownies.aspx

These are my favorite brownies, but I find the recipe indicates too long a baking time, ie, 35-45 minutes, the shorter time for metal pans, the longer for Pyrex pans. I do them about 32 minutes in a shiny metal pan. Here's the link for those who want to check these out: http://www.taunton.com/finecooking/recipes...y_brownies.aspx

Ricotta cheese - Blech. I love most cheeses, but this one turns my stomach.

I love the Chewy Brownies also. Which way do you like them better, room temperature or chilled? I've been eating them mostly chilled, but they're also great at room temp.

Key Lime Pie, Strawberry or Raspberry Cream Pie, Chocolate Cream Pie...

Ditto!

Doughgirl, You might want to check out this very loooooong thread: "Finding The best Chocolate Cake Recipe." Lots of great ones there. http://forums.egullet.org/index.php?showtopic=41144&hl=

Here are two recipes to check out. They're both excellent: BROILED SALMON WITH LIME CILANTRO http://www.recipezaar.com/15911 BROILED SALMON WITH SWEET RED PEPPER SAUCE http://www.recipezaar.com/35572

Whey Low is supposed to be excellent, but it's expensive: http://www.wheylow.com/

These are delicious. I drizzle them with a little extra virgin olive oil before baking: Spinach Stuffed Mushrooms: http://www.recipezaar.com/11644