I know this sounds strange, and I haven't tried it yet, but the reviews are so good, I must try it and posting here for safekeeping. Bal Arneson from Spice Goddess on the Cooking Channel is the creator. You can make these vegan by substituting Earth balance butter for the butter, one tablespoon flaxseed meal mixed with 3 T water(see Recipe #395664)
for the egg and vegan chocolate chips.
Oh my goodness, this gets me hankerin' for some sweet dessert! You can add chocolate(I personally like dark chocolate) or/and crystallized ginger, both sound amazing! I have not made this yet, putting it here for safekeeping. Adapted from Friedas.
One of the first recipes David Lebovitz put up on his site was a hot chocolate recipe from Wittamer, one of the best chocolate shops in Brussels, where he actually worked for a time.
The head chocolatier, Michael Lewis gave him this recipe, which they serve in their chic tea salon overlooking the place Sablon.
Try to find the best chocolate you can(30-40%). Adapted from The Great Book of Chocolate.
This delightful recipe came from Joan Coukos of Manhattan's two year old Chocolat Moderne. These truffles are coated with a variety of flavorings, including blends of Chinese and Mexican spices. Adapted from Food & Wine magazine.
My sister turned me on to Sheila G's brownie brittle. Yum! I immediately went to the computer to see if I could make this at home. This is the original version. From cleanslatefarm.com. And Dave Lenweaver
The trick with this recipe is four-fold but don’t worry, they’re easy.
First. Use a real sheet pan like the ones in restaurants. There are several good ones available. Proper baking requires heavy gauge metal to distribute the heat evenly. Vollrath makes a good one and you can buy them at a restaurant supply store.
Second. As long as you are at the restaurant supply store get a silicon baking mat to fit the pan. I still use parchment paper.
Third. Bake the brittle until it’s almost overdone. Unlike a regular brownies, you want it to dry out…kind of. Watch it like a hawk.
Fourth. Let it cool well so when you do eat the entire batch in one night you can at least say you had some self control.
A favorite combo of flavors, these muffins resemble crumb cakes when made with streusel. The topping makes alot so you can use more for later or cut the topping in half. Update: I have made a few changes to make this even better!(Thanks Realtor!)