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Chocolate Biscotti

Reviewed: Nov. 8, 2010
If you're looking for rock-hard, super crunchy, must-be-dipped-in-a-hot-drink biscotti, this is a delicious recipe. If you like to snack on biscotti as plain ol' cookies... not so perfect.
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Vegan Chocolate Cake

Reviewed: Apr. 7, 2008
Gluten-free variation! I substituted ALL of the flour for (1.5 cups) brown rice flour, and the water for (1 cup) rice milk. I also added a half a bag of chocolate chips. I didn't use any frosting, but sprinkled the tops with powdered sugar. I make 12 cupcakes and a tiny cornbread pan. The cupcakes took 25 minutes at 300 degrees, and the small pan took about 10 more minutes. This recipe is amazing! I have to eat virtually dairy free, and I was recently told by my doctor to start cutting wheat. I had written off chocolate cake altogether, but this is fantastic! The brown rice flour adds a hint of grittiness and nuttiness, but it's not overwhelming or bad at all. I chose that flour for it's dry and crumbly properties since I heard the cake was so moist. It worked perfect!
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Almond Biscotti

Reviewed: Nov. 8, 2010
Simple, easy, delicious! Great mild flavor, perfect texture for dipping or just snacking. This is going to become our new go-to recipe for biscotti!
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Sweet Corn Bread

Reviewed: Feb. 9, 2010
This is one of the most amazing things I've ever made! Hubby and I can't get enough. Perfectly sweet to go with spicy chili. Here's the changes I made: Substitute the sour cream for a thick yogurt (we just don't do sour cream and the sub is 1:1). Double the sugar (though that makes it super sweet). Add a generous squeeze of honey (1 Tablespoon?)
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