Monthly Archives: April 2016

Chocolate Matzo Madness Toffee

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Take a crack at this Southern spin on a traditional Passover treat. But it’s not only relegated to the holiday. In fact, you can make this sweet snack year-round using saltine crackers for a crispy, salty base that makes the chocolate and pecans pop in your mouth. So do yourself a favor and indulge!

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Ingredients

1 cup (8 oz.) salted butter, plus butter to grease pan
4 to 5 sheets lightly salted matzos
1 cup packed dark brown sugar
1 (12-oz.) package semisweet chocolate chips
1 cup chopped toasted pecans
1/4 teaspoon Maldon sea salt, if desired

Directions

1. Preheat oven to 350°F. Line an 18- x 12-inch rimmed baking sheet with heavy-duty aluminum foil. Grease foil with butter. Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom.

2. Bring 1 cup butter and brown sugar to a boil in a heavy saucepan over medium, whisking occasionally. Boil, whisking constantly, 3 minutes. Carefully pour mixture over matzos; spread over matzos.

3. Bake in preheated oven until bubbly all over, 8 to 10 minutes. Carefully remove baking sheet from oven to a wire rack. Let stand 1 minute. Sprinkle chocolate chips over top; let stand until chips soften, about 2 minutes. Spread chocolate over brown sugar mixture. Sprinkle with pecans; sprinkle with salt, if desired. Let stand at room temperature 30 minutes. Chill toffee until firm, about 30 minutes. Break or cut into about 36 pieces. Store in an airtight container up to 1 week in refrigerator.

Sunday Reflections

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Happy Sunday #friendsofTenaciousM!! Have a love-filled week.

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Chocolate-Key Lime Cupcake Pies

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This cupcake version of a chocolate-key lime pie is an ideal pick-up dessert for entertaining. Make a crumb crust with chocolate wafers and top with a sweet cream cheese mixture with fresh key lime juice. Try cupcake pies with sweetened whipped cream, fresh cherries, blackberries, and mint leaves.

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Ingredients

12 jumbo-size aluminum foil baking cups
Vegetable cooking spray
1 (9-oz.) package chocolate wafer cookies
1/2 cup butter, melted
3 (8-oz.) packages cream cheese, softened
1 1/2 cups sugar
2 teaspoons key lime zest
1/3 cup fresh key lime juice
3 large eggs
Garnishes: sweetened whipped cream, fresh cherries and blackberries, fresh mint leaves

Directions

1. Preheat oven to 350°. Place 12 jumbo-size aluminum foil baking cups in lightly greased muffin pans, and coat with cooking spray.

2. Pulse chocolate wafer cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs and butter; firmly press on bottom and two-thirds up sides of each baking cup (about 3 Tbsp. crumbs per cup).

3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add lime zest and lime juice, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon mixture into prepared cups, filling completely full.

4. Bake at 350° for 20 minutes or until set. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks, and let cool 15 minutes or until completely cool. Cover and chill 4 hours. Garnish, if desired.

Go… And Find Yourself Some Happiness

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I am so thrilled that my book, “Go… And Find Yourself Some Happiness” is now in reprint. It’s available at amazon and lovelier than ever! #goandfindyourselfsomehappiness

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Sunday Reflections

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Have an amazing and blessed Sunday!

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Chocolate Peanut-Butter Icebox Cake

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This crowd-pleasing icebox cake uses already prepared cookies; the only real work is having to wait to eat it while it chills.

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Ingredients

2 cups heavy cream, well chilled
1/3 cup confectioners’ sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 ounces) chocolate wafer cookies

Directions

1. In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.

2. Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.

3. Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.