merstar

Ditto on Chocosphere - The prices may be a little higher than some other online sources, but they have a great selection and great customer service.

Ditto on Ina Garten's Thumbprints - they're excellent! Some other good ones: Mocha Truffle Cookies (BHG) and Chocolate Espresso Sandwich Cookies (Judith Sutton).

I do the Raspberry Fool a little differently - I whip the cream until soft peaks form, gradually add the sugar, then whip to stiff peaks. I omit the extra 1 1/2 cups raspberries for layering or topping, but it sounds like it would be nice. Also, make sure you check the sugar - depending on how tart the raspberries are, you may want to add a little more, to taste. I chill it at least 3 hours. ←

paperwatermelon, I just sent a reply to your PM.

For dessert, this one's outstanding -(I prefer to serve it at room temperature for a creamier filling): MEXICAN CHOCOLATE ICEBOX CAKE http://www.epicurious.com/recipes/recipe_views/views/101955 Another great one is Cook's Illustrated's Dark Chocolate Mousse - can't post a link, because it's for members only, but I can PM the recipe to you if you're interested. Two more good ones: RASPBERRY FOOL http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7043 CHOCOLATE RUM DESSERT http://www.recipezaar.com/122777

It is all in what you are used to. I am used to European cakes which have far less sugar than American cakes. I have only had success with reducing sugar. My cakes are never dry. Ditto here. I guess I'll just continue to enjoy my "impaired" European and Japanese cakes. ← Double ditto. I've always had good results when reducing the sugar in cakes, both in structure, moisture, and overall texture. It's great that I can have control over how sweet I want the cake to be. Rather than an "impaired" cake, it's a "repaired" cake!

The KitchenAids come with an adjustable screw, at least the Artisan one does, and you can raise or lower the head in order to position the paddle correctly.

I also find many American recipes too sweet, and in some cases, like sanrensho, I've had to reduce the sugar as much as 30% or more, with no dire effects on the texture. How much I reduce the sugar depends on how over-sugared it is after I analyze it, ie, in proportion to the other ingredients, and then I reduce it to taste. Many times I compare a new recipe to one I've done before and liked, and see how the sugar proportions compare. Although, over the years, I've learned how to better pick recipes that suit my taste, and I usually don't have to reduce the sugar at all. There some good cake recipes out there by American chefs, which are very well balanced. As with everything else, experience will be your best guide. As you experiment, you'll discover what works best for you, and that will be your template.

I used Rapid Rise and it was fine. As with any yeast, just make sure it's still active - mine was a little sluggish (I stupidly tested it after the fact), so the bread didn't rise as much as it should have. But it still turned out well.

Another one for homebaked whole wheat pita chips, sprinkled with various spice combinations. Also - veggie chips, pretzels, tortilla chips, popcorn, crispy chocolate cookies, chocolate, and "Gold n Krackle" (garlic and onion) - love this stuff! http://www.goldnkrackle.com/

This is an outstanding soup. I used one yellow and one red pepper, upped the garlic, and subbed a 4 oz can of mild green chilies along with some Cajun hot sauce for the canned chipotle pepper: Yellow Pepper Soup http://www.recipezaar.com/22104

I use Filippo Berio Extra Virgin for practically everything - it's light and fruity.

I just made the Cinnamon Squares, and they are truly fantastic. I didn't make the glaze, but I must say, the cake stood beautifully on its own. Next time I'll try it with the glaze. Thank you so much, Dorie!

Glad it turned out well! Like the port idea.

Here's an excellent recipe with black beans. I've made it many times with a few tweaks: Black Bean Patties With Cilantro and Lime http://food.cookinglight.com/cooking/recip...ecipe_id=665259 Haven't tried this one yet, but it sounds good, and has gotten great reviews: Carrot Burgers http://www.recipezaar.com/149006

For anyone interested in a chocolate biscotti recipe, just found this one - looks great: Black Chocolate Biscotti: http://www.godiva.com/recipes/recipe.aspx?id=560

Hope you two like it!

Here's one to check out: Broccoli-Cheddar Soup http://www.cabotcheese.com/f1.php?left=/me...op=menu_top.php

I made this one with some tweaks awhile ago - very good. Savoury Mediterranean Biscotti http://www.recipezaar.com/59869

There's a cake very similar to this one from Bon Appetit - also uses 1 cup dairy (3/4 cup buttermilk and 1/4 cup sour cream), plus 1 cup Coco Lopez. Same amount of flour and butter, about a Tbsp less sugar, and uses 1 tsp baking powder only - not the additional 1/2 tsp baking soda as in gia's recipe. http://www.epicurious.com/recipes/recipe_views/views/106982

Two more to check out: PROSCIUTTO AND GRUYERE PASTRY PINWHEELS http://www.epicurious.com/recipes/recipe_views/views/107840 PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH http://www.epicurious.com/recipes/recipe_views/views/3105

Check this one out by Bonnie Stern: FLATBREAD WITH CARAMELIZED ONIONS AND CHEESE http://www.recipezaar.com/57294 Here are two from Williams-Sonoma: VEGETABLE SAMOSAS http://www.williams-sonoma.com/recipe/reci...7B39E230C061F91 BAKED BRIE EN CROUTE WITH APPLE COMPOTE http://www.williams-sonoma.com/recipe/reci...5A52AE5D5918567

Ruth, Do you have Alice Medrich's "Bittersweet?" She goes into all the various cacao percentages and how to substitute one for the other. All the recipes in her book include choices of cacao percentages - how much to use, how to adjust the sugar, butter, etc. For example, her "Classic Unsweetened Brownies" recipe uses 4 oz unsweetened chocolate, 1 1/4 cups sugar, and 8 Tbsp butter. For 66 - 72 % bittersweet chocolate, she uses 6 1/2 oz chocolate, 1 cup sugar, and 7 Tbsp butter. For 50 - 62 % semisweet, she uses 10 oz chocolate, 2/3 cup sugar, and 5 Tbsp butter. Hope this helps you out.

I would not add the baking powder, unless you want it to be like a self-rising flour. You can substitute, and I have before, 7/8 cup bleached (not unbleached) all-purpose flour + 2 tablespoons of cornstarch. Again, this is a substitution as cake flour is made from soft wheat, so the real thing is best to use. ← It's a good idea to sift a few times after measuring.

Hello, For 1 cup buttermilk substitute, add 1 Tbsp white vinegar to a measuring cup, plus enough milk to equal 1 cup. Let it sit about 10-15 minutes and stir. I use this all the time with excellent results.