Monthly Archives: January 2015

Chocolate-Coconut Pound Cake

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The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake.

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Ingredients

Servings: 8 ¼cupunsalted butter, room temperature, plus more
1½cupsall-purpose flour
½cupunsweetened cocoa powder
1teaspoonkosher salt
¾teaspoonbaking powder
½cupvirgin coconut oil, room temperature
1½cupsplus 1 tablespoon sugar
3large eggs
1teaspoonvanilla extract
⅔cupbuttermilk
¼cupunsweetened coconut flakes

Preparation

1. Preheat oven to 325°. Butter an 8×4” loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

2. Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.

3. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.

4. Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

Visiting Española, New Mexico

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The weather is perfect and unseasonably warm for northern New Mexico in late January. While in Española, a friend took me to visit the little church called Santaurio de Chimayo. It’s a little off the beaten path and a special peace resides there.

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Letter From My Spiritual Self to My Everyday Self

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Courage. Here’s a powerful and relevant message…

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Rene Magritte's Rene Magritte’s “Not to Be Reproduced.”

I urge you, dear friend, not to take for granted your good health, your eyesight, your hearing, your sense of smell, your taste buds, your ease of movement, your thoughts, your emotions, not even the air you breathe.

Please don’t.

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The Road to Los Alamos, New Mexico

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Here’s a lovely route and a trip worth taking. These are scenes from my drive from Santa Fe to Los Alamos via HWY 502 West. There were actually a couple of well positioned photo op areas. Enjoy!

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Pound-Cake Tiramisu

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Since it’s Saturday, you may want to treat yourself to a chocolate favorite that takes a little less time. This dessert takes just 15 minutes to prep.

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SERVINGS: 8

Ingredients

1 cup heavy cream
4 ounces bar cream cheese, room temperature
3 tablespoons confectioners’ sugar
1/2 cup strong coffee or espresso, room temperature
2 tablespoons dark rum or brandy
1 loaf pound cake, preferably marbled, cut into 1/2-inch-thick slices
1/4 cup shaved semisweet chocolate
Unsweetened cocoa powder, for dusting

Directions

1. In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.

2. In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.

Santa Fe, New Mexico

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#TenaciousMtravels… It’s nice when work takes me to a place I like to visit. It was snowing when we arrived and the place is beautiful!

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And, I can’t forget the food!!!

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Nor the art!!

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Sunday Reflections

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Happy Sunday #friendsofTenaciousM! Enjoy this day.

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Texas Pecan and Chocolate Pie

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Because it’s Friday and as an homage to my home state, you get the pecan pie of Texas and luscious chocolate which make excellent partners in this rich dessert.

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Yield: Makes 6 to 8 servings

Ingredients

Crust
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water

Filling
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted

Preparation

For crust:

1. Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)

2. Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.

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For filling:

1. Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.

2. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.

3. Cool pie completely on rack.