Happy, glorious Sunday!
Oct5
Sunday Reflections
Happy, glorious Sunday!
Monthly Archives: October 2014
Oct4
Mexican Spiced Dark Chocolate Tarts
These easy little Mexican Spiced Dark Chocolate Tarts are one of my favorite new desserts to make! They literally come together in under 10 minutes and are sure to please a crowd. You can use dark chocolate, semisweet chocolate, milk chocolate or whatever you would like! Just whip up a simple ganache, spice it with some cinnamon, chili and cayenne, and then use it to fill these simple phyllo shells and top with whipped cream. Super simple, but so charming and decadent that your friends will think they are très gourmet. Enjoy!
Prep Time: 10 minutes
Yield: 15 tarts
Ingredients
4 ounces dark chocolate, roughly chopped
1/3 cup heavy cream
1/4 tsp. ground cinnamon
1/8 tsp. chili powder
pinch of cayenne
15 mini phyllo (fillo) shells
whipped cream
Directions
1. Heat the dark chocolate and heavy cream together in a microwave or double boiler until melted, stirring occasionally. Stir in the cinnamon, chili powder and cayenne until combined.
2. Spoon about 1 teaspoon of the chocolate mixture into each mini phyllo cup. Refrigerate or serve immediately. Just before serving, use a piping bag or a spoon to top each phyllo cup with a dallop of whipped cream.
Oct3
Nigeria’s Ejiro Amos Tafiri 2015 Luxury Resort Collection – “The Madame”
The Luxury Resort 2015 Collection of Ejiro Amos Tafiri is out in style, this is a mind blowing experience, she has taken it to the next level of designing, talk about elegance that’s just amazing. The fashion brand, which is based in Nigeria has something to offer in real terms.
The luxury collection is a mixture of fluid silk, satin and lace. It’s simply stylish and feminine. It’s such a feeling of attractiveness and beauty!
Credit: Fashion Ghana
Oct2
Over The Hump Old School Sound Check – Otis Redding
Happy Thursday! I have heard this song several times this week and it is stuck in my head. Enjoy!
Oct1
Dark Chocolate Truffle Cookies
Try Ghiradelli chocolate chips (that’s where the melty, gooey chocolate comes from), and actually let the mixture chill for an acceptable amount of time to ensure that the cookies are not flat.
YIELD: Makes 24-30
Cookies Prep Time: 4 Hours (Includes Fridge Time)
Cook Time: 10 mins
Ingredients
6 tablespoons unsalted butter
4 ounces bittersweet (mine was 60%) chocolate, chopped
2 cups dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
coarse sea salt for sprinkling
if desired: additional melted chocolate for dipping and chocolate sprinkles for coating
Directions
1. In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. I do this in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.
2. In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.
3. In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined. Fold in remaining chocolate chips. Cover with plastic wrap and place in the fridge for 4 hours (or even overnight!).
4. Preheat oven to 350 degrees F. Place parchment paper (or a silpat!) on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes.
4. Remove, sprinkle a tiny bit of salt again, and let cool for at least 10 minutes on the baking sheet. The should be completely cool before removing them! Once removed, place on wax or parchment paper to cool completely. Once totally cooled, if desired you can dip half of each cookie in melted chocolate then cover in sprinkles. These store pretty well but are fairly fragile.
Egos & Buffaloes 