merstar

I want to make the Mexican Chocolate Icebox Cake from Bon Appetit. I've made it many times, and it's great, but this time, I want to use two sponge cake layers instead of the ladyfingers. Do you think they would squish the filling? (there's no gelatin in the filling). I don't want to split them, and each layer has 3/4 cup flour - they're made in 9-inch rounds. Here are the ingredients of the cake I'm considering: 6 large eggs, separated 1 cup sugar 1½ cups bleached AP flour 2 tsp. baking powder ¼ tsp. salt 1 tsp. vanilla Here's a link to the cake: http://www.epicuriou...box-Cake-101955

Tonight was pan-seared rainbow trout with a garlic/butter/white wine/lemon/chervil/thyme/chive sauce. Brown rice and roasted broccoli and cauliflower on the side. Dessert will be later - Homemade 2-layer butter cake with raspberry mousse inside and coated with a dark chocolate ganache.

Brownies - they're fudgier.

I made these for the upteenth time - Total chocolate decadence. (Note: There's a typo in the recipe - should be 1 1/4 cups flour NOT 1/4 cup. Chocolate Espresso Chews: http://www.washingto...6071301538.html http://media3.washin...06071301541.jpg

Has anyone tried it? What are your favorite foods/dishes to use it with? http://www.surlatable.com/product/PRO-197316/Sonoma-Smoked-Olive-Oil;jsessionid=09EE64F64FEDE04766A373676DEDEDBD

I just made this with lots of tweaks for my birthday. I did two cake layers instead of one. Chocolate Rhapsody: http://www.verybestbaking.com/recipes/30219/Chocolate-Rhapsody/detail.aspx

I made two quarts of bittersweet chocolate ice cream. Mmmmmmm!

I buy a lot of food items from Amazon, especially on Subscribe and Save. They include Newman's Own Cinnamon Graham Alphabet cookies (half price of my local health food stores), Bran Cereal (much less than in supermarkets), and Bionaturae Organic Whole Peeled Tomatoes, 28.2 Ounce Tins (Pack of 12), which I like even better than San Marzanos (It's $29.24 for 12 with Subscribe and Save): http://www.amazon.com/gp/product/B001HTE1JY/ref=oh_o03_s01_i00_details Also, I just purchased this spice mix: http://www.amazon.com/gp/product/B0002YGSA0/ref=oh_o02_s00_i01_details

Ron Ben Israel gives me the creeps, although I like watching what the contestants create within such ridiculous parameters. This article from last November sums it up nicely - There are also some great reader comments: http://blogs.sfweekly.com/foodie/2011/11/sweet_genius_is_pretty_much_th.php

Chicken Fricassee, Bouillabaisse, Jambalaya, Cuban Shrimp Stew, Shrimp Creole, Coq Au Vin, Chicken Tagine, Curried Shrimp or Chicken...

I made Marilyn O'Reilly's Irish Soda Bread again. http://www.foodnetwork.com/recipes/marilyn-oreillys-irish-soda-bread-recipe/index.html

I'm making this again (I use currants instead of raisins): Marilyn O'Reilly's Irish Soda Bread http://www.foodnetwork.com/recipes/marilyn-oreillys-irish-soda-bread-recipe/index.html

You can substitute cornstarch, half as much, ie 1 Tbsp cornstarch for every 2 Tbsp flour. I've done that many times for gluten-free stuff where I want a little extra structure.

This is a great sandwich, which I make with several tweaks: Grilled Swiss Cheese, Tuna and Red Pepper Sandwiches http://www.epicurious.com/recipes/food/views/Grilled-Swiss-Cheese-Tuna-and-Red-Pepper-Sandwiches-10356#ixzz1lYbUZLG6

I like canned tuna with sauteed garlic, black olives, San Marzano canned tomatoes, dry white wine, basil, and mint, tossed with medium shell pasta.

Besides cocoa powder and/or unsweetened chocolate, you can add a little instant espresso to give it even more of a bittersweet kick.

I made these for the upteenth time. (I use 1/2 tsp salt instead of the 1 tsp listed): The Baked Brownie: http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/

I made these for the upteenth time. (I decrease each sugar by 2 Tbsp and use semi-sweet chocolate, very coarsely chopped): Chocolate Chip Cookies - Thomas Keller http://www.foodgal.com/2009/06/tantalizing-preview-ad-hoc-chocolate-chip-cookie-recipe-by-thomas-keller/

I LOVE Penzey's Toasted Granulated Onions!

Yay! A member of another forum I belong to is going to mail me a 2.2 lb bag of El Rey!

Has anyone tried this cocoa powder? My absolute favorite, El Rey, is suddenly impossible to find - Apparently, they're not producing it at the moment, and who knows if and when they will again. I've already tried most cocoa powders, including Pernigotti, Callebaut, Cacao Barry Extra Brute, Droste, Scharffen Berger, etc., etc., and nothing has ever come close to El Rey. I'm heartbroken.

Bittersweet hot fudge sauce Caramel sauce Dark chocolate truffles Biscotti and other cookies

These are both great: Spicy Cocoa Roasted Almonds http://www.mykitchenaddiction.com/2010/01/spicy-cocoa-roasted-almonds/ Orange Chipotle-Spiced Pecan Mix http://www.myrecipes.com/recipe/orange-chipotle-spiced-pecan-mix-10000001853934/

I like this idea - have you tried it before? How does it compare? Yes I have - many times. I've substituted cornstarch in almost-flourless chocolate cakes, and the results have been fine. For example, if the recipe calls for 3 Tbsp flour, I substitute 1 1/2 Tbsp cornstarch. Of course, you could always make a 100% flourless chocolate cake, but I like the tiny bit of starch to add a little texture. You could also do a cheesecake or mini-cheesecakes, using the same idea. You could make a nut crust to avoid the gluten.

Molten chocolate cake/lava cake or a mini flourless chocolate cake - use cornstarch (half the amount) instead of flour. Flourless peanut butter cookies with a chocolate glaze or chocolate chips. - They're simply peanut butter, sugar, egg, and salt.