I found a new chocolatier on the Plaza in Santa Fe, New Mexkco. Chocolate de Santa Fe!! The taste is as amazing as the look and texture of the chocolate.
Nov16
Category Archives: Egos & Buffaloes
Nov15
Sunday Reflections
Happy Sunday #friendsofTenaciousM! If you are in the United States, remember to sign up for health insurance. Open Enrollment is from November 1, 2015 through January 31, 2016.
Nov8
Sunday Reflections
Happy, amazing Sunday! Have an awesome week!!
Nov1
Sunday Reflections
Happy Sunday!! Turn your clocks back today.
Oct29
Peanut Chocolate Cake
Here’s a mouthwatering layer cake with peanut butter frosting. Two of my most favorite flavors together. It’s luscious!”
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.
Oct27
Santiago, Chile 2015
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.
DAY 2
With the Marketing Team and touring facility in Chile.
DAY 3
Saturday adventure! A couple of non skiing posers heading to a ski lift in the Andes Mountains, lol!
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.
Oct20
THE NEW FACE OF FASHION STORYTELLING – M2M
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/
Oct19
Pecan Pie Brownies
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.
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
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.
Oct18
Sunday Reflections
It’s a new week and I am excited about work and travel. Make it an amazing day #friendsofTenaciousM!!
Oct16
Chocolate Dipped Honeycomb
What an amazing combination! I had to share!!
Egos & Buffaloes 