merstar

I see. In that case, Hershey's Special Dark is not dark chocolate at all -- it lists milk, milk fat, and lactose as ingredients. Suprise, suprise. Maybe that's why Hershey's descibes it as a "less sweet" chocolate instead of a "dark chocolate." ETA: FWIW, according to this article, there is no FDA standard of identity for dark chocolate. So while most chocophiles might consider that dark chocolate means any chocolate without milk, that doesn't appear to be a universally understood definition. Certainly in my own every day experience, a lot of people seem to think that "dark" means "less sweet" or "higher cacao," irrespecive of milk content. ← Ghirardelli semi-sweet also contains milk fat.

Chocolate Dipped Coconut Macaroons, Mini Chocolate Cupcakes, Fresh Figs stuffed with chocolate...

"Cute" abbreviations like "Shrooms," "Taters," "Cukes," "Zukes,"... totally grate on me. "Yummy" doesn't sit well with me either, nor does "Wow Factor." "TDF" is beyond contempt.

I use Gold Medal AP also, but the unbleached. Have been using it for years with consistently good results.

Santander Dark Columbian (70%) is my new favorite. Complex, creamy, and deep chocolatey. Well balanced with a very unique taste.

It sounds like you're looking for more of a cupcake than a muffin. Here's a recipe that was well reviewed - the cupcakes have a light fluffy texture, but a mild orange flavor, so you might want to increase the zest and replace some of the milk with orange juice. http://www.leitesculinaria.com/recipes/coo...e_cupcakes.html

Do you chill the custard until it's extremely cold, preferably overnight? If not, the custard is probably taking too long to freeze, and hence, the ice crystals. Also, is your ice cream canister being left in the freezer long enough before processing, and is your freezer cold enough? The minimum is 0 degrees F. Your ice cream maker should include guidelines on how long to freeze the canister according to how cold the freezer is. For example, with my ice cream maker (I have the Krups La Glaciere), I need to freeze the canister for at least 22 hours at 0 degrees, (although I usually freeze it longer, about 24 - 32 hours). For a colder freezer, the time would decrease accordingly.

David, Your gelato sounds great. Can't wait to try it! Thanks, Meryl

Thanks for the link, Andrea!

How about flourless coconut macaroons dipped in chocolate? (You probably should omit the almond extract). http://www.fabulousfoods.com/recipes/desse.../macaroons.html

I agree with the others and wouldn't use 100% whole wheat pasta. However, if you're looking for something a little healthier than the typical pasta, Barilla puts out a line called "Barilla Plus," which is a mixture of semolina and various whole grains. It's excellent, so you might want to check that out. Here are two recipes that sound good: ANTIPASTO PASTA SALAD http://www.recipezaar.com/88585 DELI-STYLE PASTA SALAD http://www.recipesource.com/fgv/salads/pas...yle-pasta1.html

Thanks, rickster, I have the recipe now. Many thanks to Kerry Beal.

If anyone has this recipe, would you be kind enough to PM it to me? (Or post it according to the egullet rules, ie, in your own words)? I'd really appreciate it. Thanks.

Not a book, but a chocolate ice cream recipe from Alice Medrich. It's pure perfection - deep, dark and creamy: BITTERSWEET CHOCOLATE ICE CREAM http://forums.taunton.com/n/mb/message.asp...9004.1&search=y

I rarely buy cookies anymore, since I prefer homemade, but for storebought, Le Petit Ecolier is one of the best. There used to be a Pepperidge Farm brownie cookie that was great, but of course they discontinued it. They also had a lemon nut cookie - don't know if it still exists. Love Social Teas dipped in hot tea.

Wow, this is a tough one. Here's a vegan coconut rice pudding to check out: http://www.recipezaar.com/recipe/getrecipe.zsp?id=59902

Can she have soy products or nuts? If so, you could make a Vegan Key Lime Pie with silken tofu, and use an all nut crust with vegan/soy margarine. The only problem would be the sugar - you'd need some sort of sub. You could also make a peanut butter pie with tofu and a nut crust, but again, you'd need a sugar sub.

This is supposed to be excellent, although I haven't personally tried it. It was developed during WWII when eggs, milk, butter, etc. were rationed, and was called Wacky Cake or Crazy Cake. You can frost it with a Chocolate Water Glaze using bittersweet chocolate or with a glaze/icing of Dutched cocoa, confectioner's sugar, boiling water, and a little vanilla extract. Crazy Chocolate Cake http://www.recipezaar.com/53524 Chocolate Water Glaze (Susan Purdy) http://www.recipezaar.com/89594

Here are two that look interesting: FROZEN CHOCOLATE CHAMPAGNE ZABAYON (scroll down to 6th recipe) http://www.korbel.com/modules/content/?sid=28 Chocolate Mousse with Banana Puree and Grated Coconut http://frenchfood.about.com/od/cajuncreole...ocbanmousse.htm

Blackberry ice cream!

Cake all the way. It's luscious, sensual, satisfying, with endless combinations and variations. I prefer it to pie both texturally and taste-wise, and it allows for more creativity and originality. If I never ate another piece of pie, I wouldn't care, but I couldn't live without cake, especially when it's deep, dark and chocolatey.

Brilliant!

I made the Fine Cooking lemon curd a few years ago, and also found it to be too thin to hold up in a tart. Great taste, but definitely not enough body. After all the accolades, I thought perhaps my results weren't typical - glad you mentioned it.

double post - ignore.

If you're looking for a Blackout Cake, you might want to check out Wayne Harley Brachman's recipe from "Retro Desserts." It's gotten great reviews. Here's a link to one of the sites it's posted on: http://www.recipezaar.com/55861