Tammy

Well the donuts were so dense that I needed a magnifying glass to see the holes. And they were so dry it was like having a mouth full of desert. As for the espresso it added a bitter note that was unpleasant. I definitely need a better recipe.

The group loves chocolate and coffee so I don't see that as a problem. I'm going to make it today just so that if it is awful I can get store bought tomorrow morning.

Thank you so much for the information and other sources.

It's an allrecipes.com recipe and your right it is espresso powder.

I am making my first chocolate donut for a sunday meeting. The recipe calls for espresso. I would love to hear about your experience with these types of recipes. Any hints or tips that will make it easier. Thanks for your help.

I'm so glad it was a success for you.

That is a great story. I'm glad you were willing to step in. So many people aren't.

I hope this isn't an idiot question. But I have no idea what the differences are. Please teach me.

Teaching is a special skill.

I was reading my "Joy of Cooking," and it mentioned how well chicken and avocados go together. But I never leave an avocado naked, I have to have it sprinkled with apple cider vinegar and salt. So now I'm thinking Corden Bleu with an avocado filling rather than cheese. Hum...

The spice companion looks like a good add for reference purposes.

I have the Mark Bittman book but I don't care for the recipes. They all end up in my need to be modified file.

i'm so glad most of you have more cookbooks than I do. I stopped buying them when I couldn't find favorite recipes because I couldn't remember which book they were in. Now every morning I spend about an hour typing recipe names and other assorted information into an index. I'm determined to be able to find recipes easily when I want to make them. When I first started this I thought it would all fit on one spreadsheet. How wrong I was. Desserts have an entire folder just for the spreadsheets in that area. Cookies, Cakes, Tortes, Tarts, Pies, Fruit, Pastries...and it just keeps on growing.

This is a great thread. I've been there many times with a recipe. I've even gotten rid of cookbooks that seemed to have a different food profile that I like. One was a cookbook of recipes off of cans, bottles, boxes, ect. We were using it as a base for a group to make the same recipes and then comment on them. After the third one being something I didn't like at all, I dropped out of the group and got rid of the cookbook.

I recently found out I could remove 75% of the salt from canned veggies just by draining the water and rinsing the veggies. Excellent.