I finally got around to making the internet's most-clicked chocolate cake recipe last weekend. The recipe is simple and easy to make, and the resulting cake is dense and delicious. However, I didn't think this was the best chocolate cake ever. It's definitely good, but I'm not desperate to make it again.

The cook time given for the cake was over an hour, but mine finished in about 35 minutes, so be sure to check it while baking. Also, allow plenty of time for the frosting to cool and thicken, at least an hour for a rich consistency.

To form your own opinion about this chocolate cake, make it, and try it for yourself. Get the recipe, just read more

The folks at Gorton's Seafood are recalling their Gorton's 6 Crispy Battered Fish Fillets because one customer has found pills in her food.

Tracy Rowan of New Freedom, Penn., sat down to eat her fillets only to discover they contained several beige aspirin-sized pills.

The product is being recalled in Alabama, California, Delaware, Florida, Georgia, Mississippi, Oklahoma, Pennsylvania, South Carolina, Tennessee, and Texas. The UPC number is #4440015770 and the date code is 7289G1. If you have any of these boxes, you are urged to call Gorton's for a refund at 800-896-9479.

If you're still concerned, the US FDA has more information.

In related news, Salad Cosmo USA is recalling alfalfa sprouts sold in northern and central California and Washington.

Trader Joe's has also recalled tubs of of alfalfa sprouts from Nature's Choice Alfalfa Sprouts.

Both sprout recalls are due to possible salmonella contamination.

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A great way to reduce the cost of flowers at a party is to use day-old rose petals instead of fresh-cut roses. At a recent event at Carrots, the hostess filled oversized martini glasses with deep red rose petals. The petals were scattered on tables between candles and used as garnish in the pomegranate martini.

I talked to a local florist and a grocery bag filled with day-old rose petals costs $30-40, much less than the fresh cut flowers. If your florist doesn't have day-old roses, purchase cheap roses from Safeway or Trader Joe's. Usually you can get a dozen roses for under $10, but you'll have to take them apart yourself. If that doesn't fit into your budget, silk rose petals are super cheap at a craft store.

Two sergeants in the German air force are being accused of making traditional sausages using human blood instead. They were discovered when one of their fellow soldiers wanted to know if giving blood for sausage making was against regulations. I know I said I'd eat anything, but this sort of sounds like cannibalism to me. No thanks! — Telegraph

Spring is just around the corner and that means it's time for Spring cleaning. While I don't like cleaning, I love cleanliness, and this year I want to organize my kitchen cabinets better, specifically the spices. Can you help me? Let's all head off to market in search of spice racks, containers for sugar, and anything else that will make my cupboards more organized. Save your finds in the Yum Market on TeamSugar with the keyword tag, Spice Organizers. Thanks for your help!

Get more info on bookmarking when you read geeksugar's informative article. To check out a list of my favorite online shops, read more

On Friday afternoon, as I was strolling around town, I noticed the first real signs of Spring: Girl Scout Cookies! So unless you've already ordered yours, you've got 13 days to get your hands on this year's offerings. From now until Mar. 16, you'll be able to find Girl Scouts on nearly every major street corner and grocery store parking lot. Some troops are on a different schedule, but you can find a troop near you and indulge!

Personally, I've got a thing for the Samoas, I love the toasted coconut, caramel, and chocolate. Although I wouldn't turn down a Thin Mint or a Tagalong (peanut butter and chocolate) either. And I always end up buying at least one box (they should be $3.50 a box).

So tell me, do you end up buying Girl Scout Cookies? Or do you think they're overrated?

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As you may know, Top Chef Season 4 is just around the corner. It's hard to believe that we're already on the fourth installment, it seems like season one was just yesterday. The show just keeps getting better, however I have a special place in my heart for the season one folks. So when the gals at Karmic Kitchen tipped me off to the fact that Stephen Asprinio's restaurant Forte di Asprinio opened, I knew I'd have to share the info with you.

Stephen, known as the obnoxious wine guy from season one, has created his new space in West Palm Beach, Fl. The restaurant is said to be "modern chic" and will seat 175 folks inside and out. The menu will be "traditional Tuscan with progressive touches" but it's not going to be fusion.
And of course it couldn't be a place by Stephen if there wasn't wine. When asked about it he said:

We've got some unique wines not available anywhere else in the U.S. The cellar is more than 500 bottles - not bad for a space like this. Things like a '47 Cheval Blanc, several magnums, a Far Niente signed by the winemaker in its early days — things they couldn't get in Vegas, even.

So what do you guys think, are you interested in checking his new place out?

And in other news, according to his website, he's going to be the host of a new show and online wine course.

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This summer a press release went out with limited fanfare. The folks at Hershey's were teaming up with Starbucks. At the time there was very little news available, other than an upcoming Starbucks-branded premium chocolate. The news piqued my interest, but there was no word on when the products would hit the shelves. Turns out it's today.

Using the expertise of Artisan Confection Company — a division of Hershey's that includes Scharffen Berger and Joseph Schmidt — Starbucks has created a line of products to sell in stores. There are three types of chocolate bars, tasting squares and filled truffles. Thanks to FabSugar — who hand-carried these samples back from New York — we were lucky enough to give them a try. If you want to learn more about each flavor, as well as what we thought of them, read more