Here’s a lovely route and a trip worth taking. These are scenes from my drive from Santa Fe to Los Alamos via HWY 502 West. There were actually a couple of well positioned photo op areas. Enjoy!
Jan26
Category Archives: Egos & Buffaloes
Jan25
Sunday Reflections
Happy Sunday. Have an amazing day!
Jan24
Pound-Cake Tiramisu
Since it’s Saturday, you may want to treat yourself to a chocolate favorite that takes a little less time. This dessert takes just 15 minutes to prep.
SERVINGS: 8
Ingredients
1 cup heavy cream
4 ounces bar cream cheese, room temperature
3 tablespoons confectioners’ sugar
1/2 cup strong coffee or espresso, room temperature
2 tablespoons dark rum or brandy
1 loaf pound cake, preferably marbled, cut into 1/2-inch-thick slices
1/4 cup shaved semisweet chocolate
Unsweetened cocoa powder, for dusting
Directions
1. In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.
2. In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.
Jan21
My Chocolate Show Stopper
How awesome is this!!!!
Jan18
Sunday Reflections
Happy Sunday #friendsofTenaciousM! Enjoy this day.
Jan16
Texas Pecan and Chocolate Pie
Because it’s Friday and as an homage to my home state, you get the pecan pie of Texas and luscious chocolate which make excellent partners in this rich dessert.
Yield: Makes 6 to 8 servings
Ingredients
Crust
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water
Filling
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted
Preparation
For crust:
1. Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
2. Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
For filling:
1. Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
2. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
3. Cool pie completely on rack.
Jan15
Chocolaty Cookies N Cream Parfaits
Rich, Dark, and Handsome… With dark chocolate richness, and sweet, crumbled cookie-ness. Enjoy!!
Ingredients
(Makes about 6 servings in 6 ounce glasses, or 4 servings in 10 ounce glasses)
Ingredients:
16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use
24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency
1 (1ounce) square semi-sweet chocolate, to shave for garnish
Directions
1. In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping; once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.
2. In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments, gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert; once all whipped cream is incorporated, set aside and prepare glasses.
To Assemble (for 6 servings in 6 ounce glasses):
Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons), next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons); repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”, finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse”; garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass; refrigerate until ready to serve, or serve immediately.
To Assemble (for 4 servings in 10 ounce glasses):
Follow assembly instructions above only increase the quantity of each layer to about 5 tablespoons in order to fill each glass.
Jan11
Sunday Reflections
Have an amazing Sunday!!
Jan9
Your Life in Jelly Beans
I came across this interesting video that will make you take stock in how much time you have to live (on average) and assess how you are spending the time you might call “your time” for recreation, creating art, music, etc. Chances are, you might be using some of that precious time on worrying. Do what you love! Take a look…
Jan8
Over The Hump Old School Sound Check-Staple Singers
Happy Thursday and over the hump day! I hope your week has been as amazing as mine! Here’s the first “Sound Check” for the New Year, 2015.
Egos & Buffaloes 