merstar

Wow - that babka looks amazing! I want some!

Pan Size Conversions: http://www.joyofbaking.com/PanSizes.html

It used to.

I made this again - delicious. (I used Ghirardelli for the chopped chocolate): Chocolate Swirl Sour Cream Coffee Cake: http://www.godiva.com/recipes-chocolate-swirl-coffee-cake/RecipeArticle17,default,pg.html

Both Valrhona Guanaja Lactée Milk Chocolate 41% and Jivara Lactee Milk Chocolate 40% are excellent.

This is excellent: Vegetable Couscous Paella http://www.epicurious.com/recipes/food/views/Vegetable-Couscous-Paella-4688 From my to-try list: Cauliflower Gratin with Gruyere and Goat Cheese http://www.amateurgourmet.com/2013/04/cauliflower-gratin-with-gruyere-and-goat-cheese.html

You can make balls of ganache, freeze or chill them, then drop them into the batter before baking. Here's a recipe from Ghirardelli you can use as a guide: http://allrecipes.com/recipe/ghirardelli-individual-chocolate-lava-cakes/

Thanks, I'll check it out.

What's your other favorite?

I love it! It picks up and rounds out every dish I add it to, not to mention how great it is as a dipping oil with some crusty bread. By the way, have you tried Columela? I haven't tried it yet, but am wondering how it compares to Nunez de Prado.

Whole Foods.

I bought this olive oil recently and it is excellent! I believe it was also recommended by CI in one of their olive oil taste tests awhile ago. I paid a lot less than listed on the link, about $13.99: http://www.dhccare.com/dhc/FineFoods/nd ... =Finefoods Here's a nice article about the company: http://www.oliveoiltimes.com/olive-oil- ... tion/22749

Kim, Those morning buns look fantastic! I could eat them right off the screen! Meryl aka merstar

Ignore - Double post.

I made these at around 2 AM. Delicious! http://brownieboxblog.wordpress.com/2013/02/24/thick-and-chewy-chocolate-chip-cookies/

? which? It's probably this one: http://www.amazon.com/Every-Grain-Rice-Chinese-Cooking/dp/0393089045/ref=sr_1_1?s=books&ie=UTF8&qid=1362101425&sr=1-1&keywords=fushia+dunlop

I love Penzey's Toasted Onion powder and their garlic powder!

I wouldn't go with the Nestle Tollhouse cookie recipe unless you're looking for a hard crunchy cookie. Here's a recipe I found online that's actually a thin adaptation of Cook's Illustrated's "Thick and Chewy Chocolate Chip Cookies." I've made these in their original drop cookie form and they're excellent - nice and chewy: http://www.twopeasan...ip-cookie-bars/

Oatmeal - Blech! I like oats in cookies, granola, etc., but I can't stand the taste and especially the texture of oatmeal. Ricotta cheese - I'm a cheese lover, but I won't go near this one. I can't stand cloves, so anything that's made with them, I'll run from. Gefilte fish - Ugh - with that gelled fat on it. I'm sure there are lots more, but I can't think of them at the moment.

Cinnamon/Vanilla French Toast with whole wheat bread and pure maple syrup.

Ha! I have to agree with you about the garlic. I can't imagine it myself, but I've seen a lot of dessert recipes using it.

I'm thinking Tomatoes. Other ideas: garlic, celery, beer...

Oh my goodness. Does this sound delicious. I read some of the original reviews about dipping the lady fingers in Kahlua and thought about dipping them in a Margarita mixture (my current obsession). Why not I ask. I think this is my next public dessert. I've been making this cake since 2000, and it's fantastic. The only thing I do differently now (besides using sponge cake layers), is I replace 2 Tbsp of the butter with cream cheese for the filling. It comes out creamier that way. Some reviewers replace all the butter with cream cheese, but I thought it would compromise the taste too much, and taste too cheesecakey. Anyway, if you decide to make this as is, ie, with all butter, make sure you let it come to a cool room temperature before serving, and not straight out of the refrigerator - otherwise, the filling will be a little too dry, especially if you leave it overnight, which I recommend. But, if you substitute just a little cream cheese, as I do, it will be fine right from the refrigerator. If you make this, let me know how it turns out!

Oh my goodness. Does this sound delicious. I read some of the original reviews about dipping the lady fingers in Kahlua and thought about dipping them in a Margarita mixture (my current obsession). Why not I ask. I think this is my next public dessert.

I made this again, using 2 layers of sponge cake instead of ladyfingers. Love this cake! Mexican Chocolate Icebox Cake http://www.epicuriou...box-Cake-101955