I hope that you are having a blessed Sunday, #friendsofTenaciousM! A blessed week to you all as well.
Dec4
Category Archives: Egos & Buffaloes
Nov23
FABULOUS The Sequel
FABULOUS The Sequel was an amazing opportunity to bring my favorite people together to celebrate each others’ accomplishments and goals. A Virgo Event & Production, FABULOUS The Sequel was themed as a movie premiere and what a night it was. Muffin Bath & Body Basics, an all natural hypoallergenic body line was launched at the event. You can find the product online at muffinbathbodybasics.com. Enjoy!
Nov20
Sunday Reflections
Happy Sunday to you all. Here’s wishing you peace and love.
Nov13
Tiramisu Cake
I can’t wait to try this recipe!! Check it out #chocolatefriendsofTenaciousM!!
Oct30
Sunday Reflections
Happy, glorious Sunday!!
Oct26
Chocolate Truffle Pie with Amaretto Cream
When you daydream of silky, rich, chocolate pie you’re definitely thinking of Dad’s famous, Truffle Pie with Amaretto Cream. Store leftover pie, covered, in refrigerator. Wait…. what leftover pie? Start with refrigerated pie crusts to make prep for this pie a breeze. Slivered almonds mixed into the batter give each sweet bite a crunch.
Ingredients
1/2 (14.1-oz.) pkg. refrigerated piecrusts
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) bittersweet chocolate chips
1/2 cup (4 oz.) salted butter, softened
3/4 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 ounces (1/2 cup) all-purpose flour
1 cup toasted slivered almonds
Amaretto Cream
Directions
1. Preheat oven to 350°F. Fit piecrust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling.
2. Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes.
3. Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell.
4. Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator.
Oct25
Crockpot Candy
This Crockpot Candy recipe is great for the holidays. I honestly had no idea it was so easy.
It’s 4 ingredients, the slow cooker does everything for you, and it’s delicious. And I’m not gonna lie, I can’t stop eating it! It is seriously addictive. I crave it all year long.
The recipe only calls for peanuts but you can use a mixture of peanuts and pecans. I stuck with only peanuts, my favorite. Also, I halved the batch and got a ton (as you can see from the picture below) so if you make a full batch, be ready to eat a lot of peanuts!
(PS. Almond bark is found in the baking aisle of your grocery store, close to all the baking chocolates. Or you can order it online.)
Ingredients
2 pound white almond bark
4 ounces German chocolate bar
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts
Instructions
Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes.
Drop spoonfuls of the candy onto wax paper and allow to cool completely.
Oct24
M & M Popcorn Balls
OK, so what better way to combine two of my favorite movie time foods? This recipe is so easy and great for movie night at home or a snack.
Ingredients
1 (8 ounce) package miniature marshmallows
4 tablespoons butter
1 (3 1/3 ounce) package microwave kettle popcorn
1 1⁄2 cups M & M’s
Directions
Pop the kettle corn in the microwave as directed on package. Remove unpopped kernels.
Microwave Method:.
In a large bowl, combine marshmallows and butter. Microwave on high in 30 second intervals, stirring between each until marshmallows are melted and smooth (about 2 minutes)
Add popcorn, stirring to coat.
Cool 5 minutes.
Stir in M & M’s. Let set for 5 minutes.
Dip hands in cold water and form mixture into 10 balls.
Store popcorn balls in individual plastic bags at room temperature.
Stove Top Method:.
Melt butter in a large pot and add marshmallows.
Stir until smooth and all melted.
Add popcorn to a large bowl and pour the melted butter marshmallow mixture over top of popcorn. Stir well to coat popcorn.
Let cool 5 minutes.
Add M & M’s and stir well. Let stand for 5 minutes.
Dip hands in cold water and form mixture into 10 balls.
Store popcorn in individual plastic bags at room temperature.
Oct23
Sunday Reflections
Happy Sunday to all!!
Oct7
Flourless Chocolate Candy Cakes
Got leftover Halloween candy? Transform it into mini-chocolate cakes courtesy of this flour-free recipe.
Ingredients
6 tablespoons unsalted butter
12 milk chocolate candy drops or pieces, unwrapped (2 oz)
1 cup semisweet chocolate chips (6 oz)
6 eggs, separated
3/4 cup granulated sugar
Powdered sugar for garnish, if desired
Directions
1. Heat oven to 325°F. Spray 8 (7-oz) ramekins with cooking spray. Set aside.
2. In large microwavable bowl, microwave butter, candy drops and chocolate chips on High in 30-second increments, stirring after each, until completely melted. Cool slightly.
3. While chocolate is cooling, in another large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gradually add sugar, beating until glossy.
4. With whisk, beat egg yolks one at a time into chocolate mixture. Add half of beaten egg whites; fold in with rubber spatula until combined. Carefully fold in remaining half of beaten egg whites. Spoon mixture evenly into ramekins.
5.Bake 35 to 45 minutes or until cakes pull away from sides of ramekins. Sprinkle with powdered sugar.
Egos & Buffaloes 