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Jun20
A Perfect Message for These Times
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Category Archives: Egos & Buffaloes
Jun20
Chocolate Poke Cake
The cake itself is decadent and moist with an amazing rich chocolate flavor… even without the pudding on top, it is excellent!! The homemade pudding is super easy and quick and takes this cake to the next level! The whole thing is topped with my absolute favorite “poured frosting”.
Ingredients
Cake
1¾ cups flour
1¾ cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 cup brewed coffee, cooled
1 tablespoon lemon juice
1 cup milk
½ cup vegetable oil
½ teaspoon vanilla extract
Chocolate Pudding Layer
⅔ cup sugar
⅓ cup cocoa
3 tablespoons cornstarch
pinch of salt
2¼ cups milk
1 tablespoon butter
Frosting
⅓ cup milk
⅓ cup butter, softened
1¼ cups sugar
1 cup semi-sweet chocolate chips
Instructions
Cake
1. Preheat oven to 350 degrees F. Grease & flour a 9×13 inch pan.
2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn’t over cook.
Chocolate Pudding
1. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
2. Turn heat to medium high stirring constantly until mixture comes to a boil.
3. Allow to boil for 1 minute while stirring, remove from heat and stir in butter.
4. Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake. Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)
Poured Frosting
1. In a saucepan, combine milk, butter, & sugar over medium high heat. Bring to a rolling boil and allow to boil 45 seconds. Remove from heat and add chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.
Jun17
Chocolate Caramel Mason Jar Lid Tarts
Play around with the fillings in this recipe — substitute a different type of chocolate if you like, use jam instead of caramel, or try cookies instead of graham crackers. The possibilities are endless and delicious!
Ingredients
4 graham cracker sheets
2 tsp. granulated sugar
2 1/2 tbsp. unsalted butter
2 cups milk chocolate chips
1/4 cups heavy whipping cream
2 to 3 tsp. Salted Caramel Sauce
Directions
1. Preheat the oven to 350 degrees F. Place four pint-sized mason jar rings on a small baking sheet. Place the lids with the rubber part facing down.
2. In a food processor, combine the graham crackers and sugar. Pulse for about 30 seconds, or until finely ground. Stream in the melted butter and continue to pulse. The mixture should appear like wet sand, and it should slightly clump together when squeezed in your hand. If you overmix, it will turn into dough — not good.
3. Divide the graham cracker crumbs between the mason jar lids. Use a shot glass to pack in the crumbs and push them up the sides of the ring.
4. Bake for 10 minutes. Let cool completely on a cooling rack.
5. Now we’re going to melt the chocolate. It can be finicky, so this is the way I do it: Bring 1 cup of water to a boil in a small saucepan. Make sure you have a glass bowl that fits over the pan without touching the water. Place the chocolate chips and cream in the glass bowl, and have it ready next to the stove. Once the water boils, turn off the heat and place the bowl of chocolate and cream over the pan. Stir, stir, stir until the chocolate melts. You may have to turn the heat back on to boil the water again, but I find that if I’m patiently daydreaming while stirring the chocolate, it all melts just fine.
6. Pour the melted chocolate into the tart shells. Tap the lids gently to get rid of any air bubbles.
Let sit for 10 minutes.
7. Dot drops of caramel sauce onto the surface of the chocolate, and after a few seconds, run a toothpick or knife through the chocolate to swirl it together.
8. I recommend refrigerating the tarts for a few hours to set the chocolate. However, before serving, let them come back to room temperature — the chocolate is too hard when cold.
9. The tarts will keep for up to 3 days refrigerated.
Jun14
Sunday Reflections
Happy Sunday! I wish you all an amazing week.
Jun13
German Chocolate Cake Sundae
Transform a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae.
Total Time: 30 mins
Serves: 6
Ingredients
1 cup unsweetened wide-flake coconut chips
3/4 cups Pecan halves
1 cups granulated sugar
2 tbsp. light corn syrup
3/4 cups heavy cream
1 tsp. pure vanilla extract
1 pinch Sea salt
2 pt. coconut ice cream
1 cups coarsely crumbled chocolate wafer cookies
Directions
1. Preheat the oven to 350 degrees F. Spread the coconut and pecans in 2 separate pie plates. Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant. Let the coconut and pecans cool, then coarsely chop the pecans.
2. Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Wash down the side of the pan with a wet pastry brush. Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes. Remove from the heat and carefully add the cream. When the bubbles subside, stir to combine. Add the vanilla and salt and let cool slightly. Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips.
3. Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs. Top with the warm caramel sauce and the remaining cookie crumbs and coconut. Serve right away.
Jun10
Missing The Urban Vibe!
This is the second time in a few weeks that work has brought me to Washington, D.C. It’s been a few years since I lived in an urban community and I love the chance to revisit whenever I can. It’s great how you bump into amazing experiences, people, art and opportunities walking through the city rather than driving, and today was no different.
Jun7
Sunday Reflections
Happy Sunday #friendsofTenaciousM!
Jun3
Chocolate Cookie Shooters
This playful take on the classic pairing of milk and chocolate chip cookies is a fun way to have your dessert.
Total Time: 1:00
Prep: 0:25
Yield: 12
Ingredients
3 1/3 cups all-purpose flour
1/3 cups cornstarch
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 1/4 tsp. salt
1 1/4 cups unsalted butter
1 1/2 cups packed brown sugar
3/4 cups granulated sugar
2 large eggs
1 tbsp. vanilla extract
12 oz. mini semisweet chocolate chips
2 oz. chocolate chips or chunks
Directions
1. In large bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
2. With mixer on medium-high speed, beat butter and sugars until creamy and fluffy, about 5 minutes. Add eggs one at a time, beating well in between additions. Beat in vanilla. Add flour mixture. Beat on low until just combined. Add chips and beat until evenly distributed. Transfer dough to gallon-size resealable plastic bag; refrigerate until firm.
3. Preheat oven to 350 degrees F. Break off golf-ball-size piece of dough; roll into ball (should be about 1 1/2 inches wide) and place in one cup of nonstick popover pan. Repeat for remaining 5 cups. Using rounded end of wooden spoon and fingertips, press dough in the center, then up side of cup to form very thin, even layer of dough. Patch up any tears with bits of extra dough. Repeat with remaining dough balls.
4. Bake 8 minutes. Using same wooden spoon end, gently press dough down and against sides of pan to deflate. Bake another 2 minutes. Repeat pressing to deflate. Bake another 2 minutes or until edges are golden brown and crisp.
Transfer to wire rack. Press to deflate once more.
5. Using small icing knife, gently loosen sides of cookies from pan. Cool 10 minutes. Loosen sides of cookies again. Place wire rack on top of pan. Holding rack against pan, invert cups onto rack. Cool completely. Repeat process once more with remaining dough and cooled popover pan (you will have dough left over, which you can refrigerate up to 3 days or freeze up to 1 month for another use).
6. With small pastry brush, paint insides of cookies with thick layer of melted chocolate. Let stand until chocolate is set, about 1 hour. Serve filled with milk, chocolate liqueur, or coffee liqueur. Once filled, serve cookies within 5 minutes. Store unfilled cookies in airtight container at room temperature up to 3 days.
Jun1
The Many Yous
Enjoy!
(c) Frida Kahlo Digital Art – Picasso Blue Women by Sandra Silberzweig
First, there’s the you of flesh and blood
And then there’s the you in my memory
And then there are other yous:
The you in my imagination, better than the actual you
The you in my thoughts, frequent and insisting
The you in my fantasies, naked and wild
The you I think I know
The you I don’t know at all
The you that is kind
The you that is mean
The you that you show me
When you are with me
The you that lingers after you leave
The you that inhabits me
The you that is all mine
The you I don’t have to share with the world
The you I cannot lose
The you that for me is more you
Than you
The you that is I.
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May31
Sunday Reflections
Happy Sunday and have an amazing week!
Egos & Buffaloes 