One of my loyal readers suggested I take a recipe, convert it to ‘healthy,’ and report the before and after.  Truth be told, unless I specify that it was newly created, most recipes I send are adapted to use whole grains, etc. – especially in baked goods.  This week in the San Francisco Chronicle, they published several recipes using coffee.  Of course I went right to the dessert, and found a decadent cookie which made my mouth water.  While I am not a regular consumer of the beverage, I absolutely love its flavor.  And Jay whips up a cappuccino each morning so we always have espresso at the ready. Click to continue »