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This has been my favorite chocolate cake recipe for years. I've made it my own by substituting for the water: 1/4 cup kaluha plus 1/4 cup vodka with 2 teaspoons instant coffee dissolved in the liquid. The intensified flavor is TDF.

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Christmas Egg Puff

Reviewed: Dec. 27, 2007

I made this recipe from the Krasnapolski Hotel in Amsterdam on Christmas morning with the addition of 1/2 cup grated parmesan cheese and 20 oz. frozen spinach, thawed, drained, and mixed into the batter along with 1/2 cup shredded parmesan cheese. Great served with halved grape tomatoes and shredded basil in a light vinaigrette, along with fresh fruit and crusty, buttered bread. This recipe makes wonderful left-overs, easily reheated in the microwave.

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Fresh Rhubarb Bread Pudding

Reviewed: Apr. 8, 2007

This bread pudding was the hit of the Easter parade of desserts! I made 1.5 X this recipe, baked it the same amount of time, and it was perfect. I served it with the custard sauce from Grandma's Bread Pudding on this site. Next time I'll add more rhubarb and decrease the amount of sugar in the custard sauce, but even as is, it is still a five-star treat! (I also sprinkled the top with sliced almondsinstead of walnuts because that was what I had on hand.) This is a good basic recipe to use with other kinds of fruits too. I'll have fun varying it.

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Almond Rhubarb Coffee Cake

Reviewed: Apr. 1, 2007

This is the same as the almond rhubarb coffee cake from Neris, which is fabulous. In this version, however, you failed to list the ingredients for the topping, hence 3 stars instead of 5.

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Spice Cookies with Crystallized Ginger

Reviewed: Dec. 20, 2005

These are definitely among the best cookies I have ever eaten. I love the crystalized ginger for the extra zip and the texture is just the best—light and crispy and melt-in-your-mouth. They are perfect just the way they are, but since I love chocolate-covered ginger, next time I might try dipping half the cookie into melted dark chocolate. Or I might roll out the dough and make ginger boys. Thanks, J. Storm, for sharing this wonderful recipe!

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4 users found this review helpful

Cranberry Macadamia Bars

Reviewed: Dec. 29, 2004

Fabulous sweet tart, buttery flavor with an addictive texture! These were a big hit with everyone! I made them with walnuts instead of macadamia nuts because that's what I had on hand, and they were delicious. Next time I'll try the macadamia nuts for a likely even better flavor! Thanks for sharing the recipe.

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