Get the latest Blog recipes from Group Recipes. http://www.grouprecipes.com/tag/blog The recipe that I modified from the Toronto Star makes about 4 dozen small cookies, but I baked off 18 first and froze the rest of the dough for late - that turned out to be the right course of action - they're rich so the silver dollar size is perfect! http://www.grouprecipes.com/107324/jeweled-persian-saffron-cookies.html Cocoa powder, chocolate chips AND Nutella packed into a gigantic package, and coconut too?? I know, I know - but there's no overkill with cookies, is there! This makes 8 large cookies! http://www.grouprecipes.com/104091/whattalottachoca-cookies.html I found this recipe on the BEST food/Cooking blog on the Internet - Jaden Hair’s Steamy Kitchen (http://steamykitchen.com). I have been a huge fan for about the last year. It has humor, insight wisdom and fabulous photography (see her photo of the soup for evidence), Definitely subscribe to her posts! The original post is at http://tinyurl.com/MalayChickenNoodle Because of her talents she even has a cookbook coming out soon. Here is my link to Amazon.com’s entry: http://tinyurl.com/steamykitchen The original recipe was done by Chef Robert Danhi and is in his book “Southeast Asian Flavors Cookbook” I have modified for locally available ingredients as well as my time available to make. I did a few things ahead of time and it helped. Also, while it looks complex, it really is not. My wife and 2 girls absolutely loved this and would eat every week if I chose to make it. If I could grade 7 stars, I would! Enjoy. http://www.grouprecipes.com/95812/malasian-chicken-noodle-soup.html A variation from a King Arthur Flour site, these are nutty, crunchy and chewy all at the same time, with a double hit of rich sweetness from dark honey and chocolate. http://www.grouprecipes.com/92710/buckwheat-honey---chip-cookies.html Heavily adapted from http://aweebitofcooking.co.uk/ 2007/06/19/fool-proof-baking/ who wrote: "Here, is my mum’s fruit loaf, it has never failed me yet. You may even enjoy it yourself, as it is more spicy than sweet and lovely and moist! You could served it sliced or as a whole loaf." I hope I can do her justice! This bread smells like Heaven while it spends it's (admittedly long) term in the oven, but don't open the oven door until it's at LEAST 30 minutes into the bake time - the low, long bake is key to the moisture. Next time I make this I'm going to try adding dried cherries and apricots to the mixture.You can probably get up to 8oz of dry fruit total into the cake. http://www.grouprecipes.com/92709/hollers-mums-fruit-loaf.html My mom's birthday choice this year, as a homage to the WDW trip we didn't take! This is a dense, moist, intensely rich chocolate cake with the ever popular addition of Guinness for body and depth of flavour. Filled with a cinnamon-laced cream cheese icing before being glazed with a sinfully rich ganache, a tiny slice will satisfy for sure. Good thing that the flavour gets better with age! Use full-fat, high-quality ingredients with this recipe, though - you will certainly notice! http://www.grouprecipes.com/90039/st-pattys-cake.html Slightly sweet, but with a delicious sourdough tang as well, this is a delicious way to use up sourdough starter toss-off. Adapted from a recipe found at http://tinyurl.com/4ybakj. I used my starter (whole-wheat and spelt flour) and added Kamut and All-Purpose flours to the dough instead of the Durum she calls for. I also used a touch of honey instead of malt syrup and cut the salt in half. Everything else is the same! Makes 2 loaves, 15 slices per loaf. http://www.grouprecipes.com/71040/sicilian-sourdough.html Recipe adapted from one developed at Big Black Dog (http://bigblackdogs.blogspot. com/2008/07/pucker-up-baby .html). Definitely on the tart side of things, but wonderful as a Summer refresher. http://www.grouprecipes.com/63555/strawberry---kiwi-sorbet.html A variant of a delicious seafood pasta as seen on http://chezmyrtille.blogspot.c om/2007/06/seafood-kamut-p asta.html. Kamut is believed to be of Egyptian origin. Compared to common wheat, Kamut is richer in protein, minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fibre. Kamut flour is not refined or bleached, and thus retains all its nutritional qualities! http://www.grouprecipes.com/63554/seafarers-kamut-pasta.html Easy, fast, tasty lunch with ingredients from my pantry, fridge and freezer. This is a dry curry, so don't expect much sauce. http://www.grouprecipes.com/62897/spicy-yellow-prawn-noodles.html