Monthly Archives: October 2015

Peanut Chocolate Cake

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Here’s a mouthwatering layer cake with peanut butter frosting. Two of my most favorite flavors together. It’s luscious!”

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TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling MAKES: 12 servings

Ingredients

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 eggs
3 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup water

FROSTING:
1 cup butter, softened
1 cup peanut butter
4 cups confectioners’ sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Directions

1. In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.

2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. For frosting, in a large bowl, cream the butter, peanut butter, confectioners’ sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.

4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. Yield: 12 servings.

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Santiago, Chile 2015

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DAY 1

I’m at the top of SKY Costanera! This place is an amazing view of Santiago, Chile. I’m at the top of the tallest building in South America. It’s basically a mall so I’m heading to the MAC makeup counter downstairs.
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DAY 2

With the Marketing Team and touring facility in Chile.

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DAY 3

Saturday adventure! A couple of non skiing posers heading to a ski lift in the Andes Mountains, lol!

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DAY 4

The last day in Santiago, Chile my cousin and I took the subway downtown to get our museum fix, and we happened upon Señor de los Milagros “Lord of Miracles” Festival.

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THE NEW FACE OF FASHION STORYTELLING – M2M

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Made to Measure (M2M), the first-ever fashion video network, is now available exclusively on Apple TV starting today. M2M covers the world of fashion and style – past, present and future — through fresh and culturally relevant storytelling. M2M features original programming, classic fashion films and runway shows from the world’s top designers. M2M’s original series and documentaries highlight the people, issues, trends and events that have defined and transformed the fashion landscape.

Learn more: http://m2m.tv/

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Pecan Pie Brownies

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Fudgy brownies and rich pecan pie filling bake together into one incredibly decadent dessert. Seriously though, this is one mashup where the final product is better than the sum of its parts. I’m not sure I can have another brownie or slice of pecan pie without thinking about how much better it is when they’re together.

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Ingredients

For the brownies:
3/4 cup (170 grams) unsalted butter
7 ounces (200 grams) bittersweet chocolate, chopped or use chips
1 cup (200 grams) granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup (90 grams) all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
For the pecan pie filling:
1/3 cup (108 grams) honey or light corn syrup
1/2 cup (105 grams) light or dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup (56 grams) unsalted butter, melted and cooled slightly
2 cups (225 grams) Diamond of California Pecan Halves

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Instructions

1. Preheat oven to 350 degrees F. Line a deep 9-inch cake pan (I used a springform pan) with greased foil or parchment paper.

2. In a medium saucepan set over medium low heat, melt the butter and chocolate together until melted and smooth, stirring frequently. Remove from heat and stir in the sugar. Add the eggs one at a time, mixing after each, followed by the vanilla extract. In a separate bowl, combine the flour, cinnamon and salt. Add to the chocolate mixture and mix just until no streaks of flour remain.

3. Spread batter into the prepared pan and bake for 20 minutes.

4. While the brownies are baking, prepare the pecan pie filling. Whisk together the honey or light corn syrup, brown sugar, eggs and vanilla. Slowly add the melted butter and mix until combined. Add the pecans and stir until they’ve all been coated in the filling.

5. After 20 minutes, remove the brownies from the oven and gently pour the pecan pie filling on top, using a knife to evenly distribute it over the brownie batter.

6. Bake for an additional 35-45 minutes until center jiggles slightly when gently shaken. Cool completely to room temperature, for at least 2 hours, to completely set the brownies. If desired, chill in the fridge for a shorter cooling time.

Sunday Reflections

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It’s a new week and I am excited about work and travel. Make it an amazing day #friendsofTenaciousM!!

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Chocolate Dipped Honeycomb

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What an amazing combination! I had to share!!

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After an indulgent quick bake to whip up this weekend? Look no further; these honeycomb shards dipped in chocolate are the perfect partner to a cosy Saturday evening on the sofa, or alternatively would make a great side to after dinner coffee.

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To make these chocolatey treats, you will need: 70g golden syrup, 70g butter, 150g caster sugar, 2tsp bicarbonate of soda, 100g dark chocolate, 50g milk chocolate and 50g white chocolate

Line a medium sized shallow lipped baking tin loosely with greaseproof paper and set aside.

Put your syrup, butter and caster sugar together in a saucepan and place over a low/medium heat. Keep an eye on it and if the sugar is gathering in one place, tip the pan gently to break it up.

After approximately 5 minutes, the sugar should have dissolved and you will be left with a light brown syrupy liquid.

When you reach this stage…

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Texas Chocolate Sheet Cake

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This Texas Sheet Cake is a family tradition, we grew up eating it. I’ve had many Texas Sheet Cakes or Texas Chocolate Cakes or Chocolate Sheet cakes, as everyone in my home state of Texas has their own version of it. This is hands down the best one that I’ve ever eaten and everyone falls instantly in love with it.
It’s quite addictive, you can’t eat just one bite, trust me… you keep going back for more.

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Ingredients

2 C flour (but not really.. more like 1 C and 1 not quite level cup)
2 C sugar
½ tsp. salt
2 sticks margarine (The original recipe calls for oleo) *******
1 C water
3 Tbsp. Cocoa
2 eggs
1 tsp. baking soda
½ C buttermilk
1 tsp. vanilla
1 tsp. cinnamon
1 stick margarine*******
3 Tbsp. cocoa
6 Tbsp. milk
1 box (16 oz) confectioners (powdered) sugar
1 C chopped pecans or walnuts
1 tsp. vanilla.
½ tsp cinnamon

Directions
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For The Cake
1. Stir flour (I use a little less than 2 full cups), sugar, salt.

2. In sauce pan put margarine, cocoa and water. Stir while bringing to a boil. Pour over the flour mixture.

3. Stir eggs, soda, buttermilk, cinnamon and vanilla together. Add to the flour/cocoa mixture.

4. Bake in greased sheet cake (10×15) pan for 18 minutes on 350.

5. Minutes before cake is done make the icing.

For The Frosting
1. Mix together; cocoa, margarine and milk. Heat and then add nuts, powdered sugar, cinnamon and vanilla.

2. Pour over hot cake and allow to cool.

Notes:

**** The original recipe calls for Oleo, but you may use butter instead of margarine. If you use salted butter, omit the salt from the recipe.

*** The sheet cake pan for this recipe is a 10X15 sheet cake pan – you may know it as a jelly roll pan.