Probably not a convenient location for you, but at Emerald Downs there's a little cafe called the Quarter Chute (it's by the trainer area and stables, you enter from the parking lot (it's NOT part of the actual racetrack). They sell these GIANT cookies for only $2 and they're all crunchy/firm...and tasty.

If you are baking yourself, take the baking pan out halfway through and bang it against the counter 2 or 3 times. I'm not sure what it does (flattens the cookies? removes the air?) but my college roommate hated soft cookies, and she always did this to help her cookies by nice and crunchy.

Have you tried Dahlia Bakery or Grand Central Bakery?

I hats people who talk like they are cats. And I doubt you are a cat person...I've met them before. Come to think of it they have British accents...everyone I meet on the numerous planets I have been to all talk in British accents. Odd.

But they don't say "hats" for the word "hates".

Just cook them a little bit too long.

Husky deli carries a lot of European candies. Uwajimaya similarly stocks a varied assortment of sweets.

I'd try the Home Cake Decorating Supply Co.: 9514 Roosevelt Way NE
Seattle, WA 98115, 206.522.4300. They've got a huge and varied assortment of baking supplies.

Sutter Home and Hearth in Ballard should have 'em, both chips and chunks. They're on Ballard Ave, but not for long -- they're moving to Leary Way in a week or two.

I remember this sandwich place having lots of Euro foods and candies 9th & Madison: http://www.yelp.com/biz/georges-sausage-and-delicatessen-seattle

Every once in a while Archie's carries some odd euro/asian candies. worth a phone call to find out anyway.

Do you wants free health care for americas? (unsexy persona)

We had catered breakfast from Sweet Iron Waffles at work this morning- and they came with a bunch of tiny individual serving packages of Speculoos! Maybe sneak in and steal a few next time you're downtown. Or try calling them and find out if they have a local supplier?

I would call Pacific Food Importers. They have lots of products like that.

682-2022

This site has a recipe to make your own as it's imported and pricey if you can find it state side

http://seitanismymotor.com/2009/08/28/psp/

World Market at Pike Place Market often has that kind of thing. I've seen other Belgian specialities there. You could give them a call and see. But it's worth the trip even if they don't have it. English chocolates too!

Biscoff brand sells it but according to the website it doesn't distribute to any stores in any Seattle. Here's the website. You could buy it online if you get desperate. Looks like you would have to buy 2 jars. http://www.biscoff.com/DirectionsWEB/webcart_category.php?catid=BSPREAD&pcatid=BISCOFF
Maybe you could request it at a store like DeLaurentis?

Unsweetened all the way, sister.

I usually reduce the amount of sugar called for in recipes anyway.

I always use unsweetened. Depending on the recipe, I'll toss some of the dutch-processed or Hershey's Special Dark in there too.

Unsweetened is the default, for all I've known.

I've always assumed unsweetened and haven't any problems. A good gauge would be to check how much sugar the recipe calls for. If it's a significant amount, you're probably not going to want to add more via sweetened cocoa powder (unless you really have a sweet tooth).

I've made chocolate red velvet cake before and used unsweetened cocoa. It turned out great.

Whoa! 3-4 cups of powdered sugar to 8oz cream and 4oz butter!?!
Cut that in half- 2 cups max.
It's not sugar that makes the frosting fluffy but the time spent mixing it. The sugar fat and water combine to create a matrix that traps air bubbles and when you're mixing you're working air bubbles into that delicious frosting matrix which is what makes it fluffy and spreadable. A kitchen-aid mixer is the best for making this at home because you can let it run for a while but an electrified hand mixer will do too, if you're using a spoon/fork you're not doing it long enough if it doesn't hurt (finish with a whisk to get it good 'n' fluffy).

The recipe that I use calls for a couple tablespoons of sour cream. I don't know if the sour cuts the sweet a little or if I'm just accustomed to sugar shock, but my frosting always turns out great.

Whip a stick of butter with powdered sugar (to taste) until smooth. Add in one package of cream cheese and whip again until smooth. And, if you really want to knock your own socks off, add a few tablespoons of cocoa powder and a few shots of whiskey (one at a time). Either way, if you can manage to do it "to taste" and keep whipping in between adding ingredients, you should end up with a frosting that is smooth and has the consistency of a mousse. Hope this helps.

Add milk to thin it/smooth it out.

Is "Italian Ice" something different than gelato? Because gelato is fairly common around town, including lemon. Or is it more like a Sno Cone, or Hawaiian Shave Ice? That's a little harder. There was a guy at Green Lake last summer (near the theater), but I dunno if he's back this year or not.

I know what you mean about not having access to good Italian ice in Seattle. Growing up in the suburbs of NYC, it was always a treat in the summer to go to the little Italian ice stand and get scoops of Italian lemon ice in a paper cup! The real Italian ice was white, not dyed with yellow food coloring. Check with Cle Franklin of Half Pint Ice Cream. She sells at some of the local farmers markets. I recall she has Italian ices on occasion, and from what I remember, they were very good! Good luck.

If you want to a good canoli than you should be try this in Simpson Avenue
Harrisburg.I have also buy this from there.

http://www.zimbio.com/African+Mango/articles/kDaps6hTDfL/African+Mango+Plus+Review+Shake+off+Unwanted

Borracchini's on Rainier Avenue has them...as well as many of the other classic Italian pastries.

It's not exactly in Seattle, but if you're touring around the San Juans, Cousin Vinny's in Friday Harbor (tiny little place next to the chili pepper store) makes very Italian canoli.

For something a little more "fancy", the Coho just up the street sometimes has them on the menu. The kahlua ones were especially decadent.

http://www.dambrosiogelato.com/

I haven't been there in about six months but at least then their cannoli was phenomenal.