This jam is very sweet and very hot! Just the way we like it, and it sets up beautifully! I think we may have to eat it with cream cheese to tone down the heat! I made it hot as written by using one seeded anaheim pepper and 3 seeded jalapenos and 3 with the seeds. (They all still totalled one cup when finely chopped). If you like it mild, remove all the seeds and just use jalapenos. Great recipe if all you have is frozen berries, use the unsweetened ones and make sure you measure the four cups AFTER you mash them. Thank you so much for this wonderful recipe!

Reviewed On: Aug. 27, 2009

This bread did not turn out at all for me. The method is all wrong, you cannot add melted baking chocolate at the same time as the zucchini, it will sieze up and become hard little balls in the batter. I wasn't sure about the cinnamon, but added it anyway, thinking the mexican chocolate cake has it, and that is delicious. This bread is not rich enough to pull it off. I even added some cocoa powder to the flour to try to make it more chocolatey. It didn't work. I added the chocolate chips to the dry ingredients, and they didn't sink, but my mini loaves all stuck horribly to the pans. This is the first quick bread I have ever had stick to my stoneware pans that have been well seasoned. I think the bread itself just didn't hold together to come out of the pan. I tasted the bread, and it just wasn't very chocolatey, it was kind of regular zucchini bread with some bitter chocolate mixed into it. Wierd taste, so I tried to save it, and made a glaze for the bread using chocolate, butter, and cream. It still didn't help much.

Reviewed On: Aug. 26, 2009

Oh my stars these were fantastic! I couldn't stop eating them right from the oven, and I made them to sell at farmer's market! I had no problem selling them, they are so soft and pretty! I followed the directions except I didn't use a bread machine, I used the old fashioned double rise method, and I added in some fresh garlic with the garlic powder. Just combine the water (but make sure it is 110 degrees not 70 to 80, this is proper temperature for yeast to rise) with the yeast and sugar, and let soften for a few minutes. Then, add olive oil, butter, salt, garlic powder (I also grated in a few cloves of fresh garlic to really make it stand out, use a fine grater to make paste) and parmesan. I then added the fresh basil (I had lemon basil on hand-yum!) and the flour. Work in really well with your hands until the dough is smooth, then put in greased bowl, turning once to grease top, cover with towel and let rise to double. Then, turn out and divide into as many pieces as you like (I doubled the recipe and ended up with almost five dozen) to make them as small or big as you want. Roll them into the balls and then roll into ropes, and place on greased cookie sheets, cover again and let rise. Brush tops with butter & garlic salt,sprinkle with parmesan and parsley. Bake for only twelve minutes or so. Then, you can freeze them to store, or reheat room temp sticks in a 300 degree oven just until warm again before you serve. These are so delicious!

Reviewed On: Aug. 26, 2009