QUESTION: I have a recipe I'd like to make for Easter that calls for shaved chocolate. I've tried many times to do it, but I've had no luck.ANSWER: It's time to put down your three-track razor — that will never work. Anyway, as the Easter Bunny will tell you, that can get a little "hare-ey."In a commercial kitchen, we actually strip a big block of chocolate using a knife with the blade aimed straight for your stomach. Don't try this at home! A melon baller with a sharp edge or a good peeler is the best tool for home cooks. The best type of peeler for this sweet job is shaped a little bit like a slingshot with a swivel blade at the top.Get a block of chocolate (not bunny shaped, leave the children's baskets alone) and make sure it is on the cool side, at least room temperature. Start at the edge where two sides meet and shave on an angle. The first or second shaving will be a bit too thin, but after you do one or two, you should have some nice shavings. Dark chocolate is better than milk chocolate for shaving, and besides it's a healthier choice ... unless you eat the whole block. If you make the shavings ahead of time, you can keep them in the refrigerator in a sealed container until you use them.Good luck — I know "some-bunny" will appreciate all your effort!

QUESTION: When I make chicken and dumplings, the dumplings never turn out right. They seem like they are never done, and they are very chewy and tough.ANSWER: As a kid, some things just didn't last long enough. There weren't enough hours on Christmas Day. No matter how early you got up, or how late you stayed up, the day would just fly by. Then, when attending middle school (a long six years for me), spring break would come along and there would never be enough time to enjoy that either. Just when you started to get into the rhythm of fishing, it would be time to pack the car and go back to school.I was an endurance fisherman as a child. I would get up at the crack of dawn and come back at dusk every day, but the week still went by much too fast and there were lots of fish that got away. That was such a downer. And the last thing that went too fast: the dumplings in homemade chicken and dumplings.No matter how many were put on my plate, there were never enough. "Are there any dumplings left?" I would always say in a whimper, knowing full well the answer was no. Just like Christmas and spring break, I would have to wait until next time.Tina, I can tell you like dumplings as much as I do, so let's figure out how we can fix them for you.Maybe the simple answer is that your dumplings are not done! There are many things that can contribute to tough dumplings. Assuming they are cooked long enough, you may want to try cutting the all-purpose flour with half pastry flour so the dough has less gluten. Baking powder also has a shelf life and it can go bad, so be sure you are using fresh baking powder. Or you might be using too much baking powder.Some may think they are going to build the softest, dreamiest dumplings ever by adding more baking powder, but more isn't always better (except when it comes to eating the dumplings). The rule of thumb is one tablespoon of baking powder per two cups of flour. Any more than that and you've got the formula for a chewy dumpling.Also, there is nothing "heart healthy" about chicken and dumplings! This isn't one of those times in life where you want to cut down on fat by using skim milk. You must use whole milk. If for some reason your batter is calling for buttermilk, use baking soda instead of baking powder.You also want to be sure you are not overworking the dough. The broth should be at a light simmer when adding the dumplings, but not boiling. You may not be putting the dumplings in soon enough, so when the broth begins to simmer, that's your cue. You can also try to make the dumplings smaller. Keep your dumplings covered as they cook so they will be surrounded by steam, which will allow them to absorb all the necessary liquid.Another key is to get a good pot that has a glass lid so you don't have to keep lifting the lid to determine if the dumplings are done. Once you think they're done, take the lid off and you can test them just like you would a cake. Use a toothpick or a very small knife and stick it into a dumpling. If it comes out dry and clean, the dumplings are ready to go.Tina, the recipe I am sharing with you is the kind of chicken and dumplings I grew up with. I always like to include some carrots, celery, onion, and even peas in my version — but you can leave any or all of them out if you want to — depending on what kind of chicken and dumplings you like.In this recipe, the chicken serves about four to six people, but if you're having me over for dinner, the dumplings serve about one! I hope it solves your problem, and if anyone asks if there are any more dumplings, you can smile and say, "What, do you think this is, Christmas?!"

For the chicken:1 frying or stewing chicken, cut into serving piecesEnough chicken broth to cover the chicken1 yellow onion, peeled and diced1 celery stalk, cut into large dice2 carrots, peeled and cut into large dice4 tablespoons butter6 tablespoons all-purpose flour1 tablespoon chopped, fresh marjoramSalt and black pepper to tasteOptional:1 cup of frozen peasFor the dumplings:2 cups all-purpose flour1 tablespoon baking powder3/4 teaspoon kosher salt3 tablespoons butter1 cup of milkSimmer the chicken in the chicken broth until the chicken is basically done. In the last 10 minutes of simmering the chicken, add the onions, celery and the carrots. Once the chicken is done, strain the chicken and vegetables, reserving the broth. When the chicken is cool enough to handle, remove the skin and bones and cut the meat into bite-size pieces.Add the butter to the same pot that you cooked the chicken in and put it back on the stove. Stir in the flour and cook slowly for 1 to 2 minutes, or until you have a roux. Add the chicken stock slowly back in, stirring occasionally, and bring it back up to a boil. Cook for 3 to 4 minutes.While the chicken is cooking, prepare the dumplings. Thoroughly combine the flour with the baking powder and salt in a bowl. Bring the butter and the milk to a simmer in a saucepan over medium heat. Slowly pour in the dry ingredients and mix well, creating a fairly dry dough. Once the chicken broth has become thicker, add the diced chicken meat, the cooked vegetables, the marjoram, and the peas. Season with salt and pepper, and then gently spoon the dumplings on top of the slightly bubbling chicken broth. Turn down to a simmer, cover and cook until the dumplings are done—15 to 25 minutes depending on how big the dumplings are. Serve at once.Makes 4 to 6 servings.