tag:blogger.com,1999:blog-24141461.post8322387793696225517..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: FROM "WORLD VEGAN FEAST"-- GIANDUIA: HOMEMADE ITALIAN CHOCOLATE HAZELNUT SPREAD, & BONUS RECIPE, GIANDUIA MUFFINSBryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24141461.post-29144735808637433802012-12-07T11:14:31.068-08:002012-12-07T11:14:31.068-08:00Holy doodle!Holy doodle!urban veganhttps://www.blogger.com/profile/01541085454822240908noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-80010651214291763992012-12-06T16:51:42.198-08:002012-12-06T16:51:42.198-08:00This looks tasty indeed. I used to mix hazelnut bu...This looks tasty indeed. I used to mix hazelnut butter, cocoa and Rogers syrup in an attempt at this, but your recipe looks much better. I liked the back story too. Your Italian cooking is top notch. This year I grew San Marzano tomatoes (first time) and they produced well, so the cupboard is restocked with Nonna's pizza sauce, spaghetti sauce, and wine-free tomato sauce. I really hope the world won't be ending this December, because there's still some good eating to be done. Ha! Life is good. Thanks.Sunday Drivernoreply@blogger.com