Author Archives: TenaciousM

Sunday Reflections

Standard

Happy Sunday to my #friendsofTenaciousM!! Have an amazing week!

A Tribe Called Watermelon

Standard

Sometimes I wonder why Marketing is my career purpose. I do love the work, but I can’t deny that my desire for perfection often gets in the way of what’s practical. There lies the rub! Over the past few days I partnered with other marketing professionals from around the country to learn, grow and share best practices. The experiences changed us all.

In our quest to be better at our work, I believe we became better people. This doesn’t always happen, but lightening did strike and an amazing bond was formed. A tribe we dubbed “Watermelon” was born from an idea that when we need each other, we’d use the code word: “Watermelon”. And whether we work together for weeks or years, it’s great to remember that work is just a catalyst to life. Here’s to my newest #friendsofTenaciousM!!

Chocolate Toffee Matzah Crunch

Standard

My new go to Sunday brunch chocolate recipe is this Chocolate Toffee Matzah Crunch.  You’ll find that it is easy and delicious as well!

matzah-crack-pinterest-683x1024

 INGREDIENTS

4-5 sheets of matzah

1 cup butter

1 cup brown sugar

12 oz. dark chocolate

PREPARATION

Preheat over to 350F/175C

Cover a tray with baking paper. Fill the tray with the matzah sheets, breaking them to fill the entire tray.

Melt butter and brown sugar over medium heat. Stir constantly and bring to a boil. Boil for 3 minutes constantly stirring. This should dissolve the bits of sugar.

Pour over matzah and spread evenly with a spatula.

Bake for 10-15 minutes. Keep an eye on it and don’t let it burn.

While the matzah is still hot, sprinkle the chocolate chips on top of the matzah and let it sit for 5 minutes. Spread the chocolate with a spatula. Then add sea salt or chopped nuts.

Chill for 30 minutes then cut into squares. Serve cold.

The Most Amazing Chocolate Cake

Standard

I have found it. My search has ended. I now have THE recipe. This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe.  It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?

The-Most-Amazing-Chocolate-Cake-1-2848x4272

Ingredients
  • 1½ cups butter, softened
  • 8 oz cream cheese, softened
  • 1½ cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7-8 cups powdered sugar
  • about ¼ cup milk (as needed)
Instructions
  1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
  2. Add in cocoa powder and vanilla extract. Beat until combined.
  3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Samoas Cookie Pie

Standard

Thin Mints and Samoas are my favorite Girl Scout cookies and since I already have a fast, easy, no-bake, and foolproof Thin Mints recipe, it was time to tackle Samoas.

 

The textures and flavors are all there in this giant Samoa cookie. Gooey, chewy, sticky, sweet, and wonderful. Dare I say this may even be better than the real thing.

It’s a fast, easy, no-mixer recipe that comes together in minutes and there’s nothing fussy about it. Making individual Samoas cookies is way too labor-intensive and this giant cookie is the opposite.

I made a simple stir-together dough for the crust before topping with chocolate chips, shredded coconut, sweetened condensed milk, salted caramel, and a final chocolate drizzle.

samoascookiepietext

 

INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt, or to taste
3/4 cup semi-sweet chocolate chips, for sprinkling
1 1/2 cups sweetened shredded coconut, loosely laid in measuring cup (not packed)
two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
4 to 5 ounces salted caramel sauce (use homemade salted caramel or store bought, regular caramel sauce may be substituted)
3/4 cup semi-sweet chocolate chips, melted for drizzling

DIRECTIONS:

  1. Preheat oven to 350 F. Spray a 9-inch pie dish very well with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined; don’t over mix.
  5. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It’s by no means done, but pie will be returned to oven to bake another 25 minutes or so.
  6. Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.
  7. Evenly sprinkle the coconut.
  8. Evenly drizzle the sweetened condensed milk (just eyeball it).
  9. Evenly drizzle the caramel sauce (just eyeball it).
  10. Return pan to oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you’re unsure.
  11. Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.
  12. Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn’t bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn’t have to be cooled to add the chocolate drizzle.
  13. Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have a literal hot mess. Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I store it by slicing into small wedges, wrapping each wedge individually in plastic wrap, and putting those in a large zip-top bag.