Category Archives: Egos & Buffaloes

Jan28

Double-Crusted Chocolate-Covered Sweet Surprise Cheesecake

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double-crusted-cheesecake

A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake. Warning: #forchocolateloversonly

Serves: 12

Total Time: 1 hr 30 min
Prep Time: 30 min
Cook Time: 1 hr

Ingredients

Ganache Topping
12 ounce(s) Ghirardelli semisweet chocolate
1 cup(s) heavy cream
2 tablespoon(s) unsalted butter
1 tablespoon(s) pure vanilla extract
1/4 teaspoon(s) instant coffee granules

Oatmeal-Pretzel Crust
1/2 cup(s) lightly packed brown sugar
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) rolled oats
1 1/2 cup(s) salted pretzels, crushed (coarsely or finely per your preference)
1 1/2 stick(s) unsalted butter, melted
Butter to grease pan

Filling
2 block(s) (8 ounces each) Neufchatel cheese, at room temperature
1 1/2 cup(s) low-fat Greek yogurt
3 eggs
1 cup(s) white sugar
2 teaspoon(s) pure vanilla extract
1 bag(s) (10-ounce) miniature Snickers Almond bars (about 15 mini bars)

Directions
Make Ganache: Put chocolate chips in a glass or steel bowl. In a small saucepan, bring cream and butter to a boil and pour it over the chocolate chips. Leave chocolate and cream alone for 5 minutes, then stir to combine; mix in vanilla and coffee granules. At room temperature the ganache is the perfect consistency to “frost” the cheesecake.

Preheat the oven to 375˚F. Use a fork to combine all ingredients for the crust. Lightly grease the bottom and sides of the springform pan with butter. Pour half crust mixture (2 1/2 cups) into greased cheesecake pan and reserve other half of crust mixture for later. Use a glass to help you firmly press the mixture down evenly. Bake crust for 8 minutes. Once the crust is out of the oven, turn the oven down to 325°F.

Chop candy bars into bite-sized pieces. Use a mixer to blend together Neufchatel cheese and Greek yogurt; once they’re fully incorporated, mix in one egg at a time; add sugar and vanilla and mix until everything is just incorporated. Fold in chopped candy and pour mixture into pre-baked crust. Bake for 40 minutes, then remove cheesecake from the oven and evenly sprinkle remaining crust mixture on the top; bake for another 20 minutes.

Allow cheesecake to cool completely, then refrigerate for 2 hours. Pour the room-temperature ganache over the cheesecake and spread it out in an even layer (some chocolate will drip down the sides of the cheesecake, but don’t worry about spreading it evenly over the sides). Refrigerate for another 2 hours.

Jan28

Roberto Cavalli Pre-Fall 2014 Collection

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Roberto Cavalli’s Pre-Fall 2014 Collection combined animal prints, jacquards, brocades, and fur in an opulent yet not over-the-top way. For the most part, I had traded in my animal prints for a while because everyone else was all over that look, and TenaciousM is a leader, not a follower. I’m happy to see a more refined approach to the fabrics this year. I’m also feeling the embellished jewelry, shoes, and bags completing the looks. Enjoy!

RobertoCavalli_1RobertoCavalli_2RobertoCavalli_3RobertoCavalli_4RobertoCavalli_5RobertoCavalli_6

Jan28

Chile Chocolate Lime Martini Pudding

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chili-choc-lime-pudding

Hey #chocolatefriendsofTenaciousM!! It’s 5:00 PM somewhere in the world and chocolate time all day everyday! You will enjoy this Dream Treat. The zesty pudding is topped with tequila lime mascarpone cream to tantalize your taste buds. It’s easy, fun, and flavorful!

Serves: 6 Edit

Total Time: 35 min
Prep Time: 20 min
Cook Time: 15 min

Ingredients
1 cup(s) sugar
1/3 cup(s) cornstarch
2/3 cup(s) cocoa powder
2 teaspoon(s) ground Ancho Chile Pepper, also know as Dark Red Chile Powder (see Tips & Techniques)
3 cup(s) 2% milk
1/4 teaspoon(s) salt
3 tablespoon(s) Cointreau or Citrus Vodka (see Tips & Techniques for Variation)
8 ounce(s) Lime or Key Lime low-fat (not light) yogurt
8 ounce(s) Mascarpone Italian cheese
1 tablespoon(s) tequila, optional
1 tablespoon(s) lime zest
8 slice(s) lime wedges, for garnish

Directions
Place 6 to 8 martini glasses or 8 small glass dessert dishes on serving tray.
In large sauce pan, mix sugar, cornstarch, cocoa, chile, and salt; slowly stir milk to combine. Over medium-high heat, stirring constantly, cook until just beginning to thicken, 7 to 12 minutes. Add alcohol, continue to stir, and cook 2 minutes or until smooth. Pour immediately into martini glasses; cover with plastic, refrigerate for at least 10 minutes before spooning with topping.
In medium bowl, with large spoon, beat until smooth yogurt, mascarpone, tequila, and 1/2 zest. Spoon equally on top of chocolate pudding, cover, refrigerate for at least one hour (can be made up to this point one day ahead).
At serving time, top with whip cream, remaining lime zest, slice of lime, and a pinch of chile powder; serve and enjoy!
Tips & Techniques

Note: When it’s time to add the Ancho (Chile Pepper, add 1 teaspoon, then taste for desired intensity before adding more. The chile heat varies by freshness and location of purchase.

Variation: If you don’t have Cointreau or Citrus Vodka, replace with any orange liqueur or 2 teaspoons vanilla extract.

Make-Ahead Tip: Complete steps 1 through 3 up to one day in advance.

Jan27

Calling All Dreamers

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Happy Monday to all my #DREAMERS (and you know who you are). Here’s a Monday pick-me-up just in case you have forgotten how fabulous you are. Remember, we aren’t selling our joy and we sure as hell aren’t giving it away for free. I recommend eating chocolate while listening!

Shout out to the original DREAMERS: Char, Diana, Pamela, Freida and Janice as well as my BFF and Honorary Dreamer Barbara Kapp. Mad Love Mondays and Always!

Jan27

Salsa Chaos

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I was at a salsa dance class when after only ten seconds into the song my instructor stopped the music. The guys just weren’t getting it, and of course us girls REALLY need them to lead… The instructor yelled: “You have to stay on beat or there will be COWS” (Chaos in his lovely Puerto Rican dialect). Which of course was crazy funny to me because I grew up on a cattle ranch in Texas. I started laughing as I recalled the CHAOS of those COWS in my life growing up having to feed them, corral them and go get them when they decided to run free. The resulting poem is my refection on how similar the two situations actually are.

COWS

When I am fearless
COWS [chaos] become a salsa dance
And I am sure that the next steps I take
Will be in time.
Fortunate, promising, uncompromising
When I am fearless
Impatience is my fuel
and I am at home over my head.

You must prepare for the next step
or there will be COWS
and feet will be headed for pasture
that is out of bounds
from any fields I have known.
When I am fearless
COWS take their place
to lead me through the next steps
that will be in time
whatever is fortunate, promising, uncompromising.

Jan26

Frozen Chocolate, Peanut Butter and Banana Loaf

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Frozen Chocolate, Peanut Butter and Banana Loaf
PREP: 40 MINS TOTAL TIME: 3 HOURS 30 MINS SERVINGS:16

Even if it’s cold outside, you can’t go wrong combining chocolate and peanut butter. May I suggest adding a beverage of red wine, or perhaps the Mexican Hot Chocolate recipe that I shared if your chocolate addiction runs deep like mine. Enjoy Chocolate friends of TenaciousM!

INGREDIENTS

12 ounces semisweet chocolate, chopped into small pieces
3/4 cup creamy peanut butter
2 ripe bananas
1 cup heavy cream, whipped to stiff peaks (about 2 cups)
1/2 cup roasted salted peanuts, chopped
Nonstick cooking spray and waxed paper, for loaf pan

DIRECTIONS

STEP 1
Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.

STEP 2
Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.

STEP 3
Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.

STEP 4
To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick, as needed.

Jan26

SUNDAY REFLECTIONS

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Genesis 9:12

And God said, “This is the sign of the covenant I am making between me and you and every living creature with you, a covenant for all generations to come.

Take What You Need.3

Jan25

E&B World Music Showcase-MC Solaar

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Never discount the educational value of “Sex In The City”. It’s where I first became aware of french rap, specifically a rapper by the name of MC Solaar. “La Belle et Le Bad Boy” (The beauty and the bad boy) is the seventh song on the 2001 album Cinquième, and it was featured on the final episode of the show in 2004. I had to find out more about the artist and his origin.

MC Solaar, born Claude M’Barali, March 5, 1969, is a francophone hip hop and rap artist. He is one of the most internationally popular and influential hip hop artists. MC Solaar is known for his complex lyrics, which rely on word play, lyricism, and inquiry. In the English-speaking world, Solaar was signed by London acid jazz label Talkin’ Loud and recorded with British group Urban Species and the late Guru, member of the acclaimed New York duo Gang Starr.

M’Barali was born in Dakar, Senegal to parents from Chad. When he was six months old, due to the political troubles in Senegal, his parents emigrated to France where they settled in the Parisian suburbs; initially in Saint-Denis, subsequently Maisons-Alfort and finally Villeneuve-Saint-Georges. At twelve he went to live with an uncle in Cairo, Egypt for nine months where he discovered the Zulu Nation and became fascinated with the rapping styles of Afrika Bambaataa. He coined the stage name MC Solaar in his teens from his graffiti tags “SOAR” and “SOLAAR”. Credit: Wikipedia

Jan25

Chocolate and Apricots Grilled Mascarpone Cheese Sandwich

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Happy Saturday!! I am so grateful for this weekend after a week of cold, harsh weather. This decadent dish is similar to a stuffed french toast teetering the line of eat-with-your-hands or a fork. Either way it’s indulgent and decidedly delicious. Tart, lightly sweet, and showered in dark chocolate – a special way to welcome in a leisurely weekend.

Grilled Mascarpone cheese with Apricots and Chocolate

SERVINGS: 4

Ingredients

1 cup dried apricots
1 tsp orange zest
1 orange (large)
vanilla bean (split down the middle)
1/2 cup water
3 eggs
1 cup milk
1/2 tsp cinnamon
1 tsp vanilla
1 tbsp sugar
1/4 tsp kosher salt
1 loaf challah (or Brioche cut in 1” slices)
8 ozs mascarpone (tub)
apricots (I recipe stewed)
1 bread (recipe, dip)
3 ozs dark chocolate

Preparation

For Stewed Apricots:
1 cup dried apricots
1 teaspoon orange zest
juice from one large orange
vanilla bean, split down the middle
½ cup water

Combine all the ingredients in a small sauce pan. Cover and let simmer for 10 minutes. Remove the cover and continue to simmer until most of the liquid is gone. Use a wooden spoon to smash and break up the apricots just a bit.
Let cool for about 20 minutes, or until just warm.

For Bread Dip:
3 eggs
1 cup milk
½ teaspoon cinnamon
1 teaspoon vanilla
1 Tablespoon sugar
¼ teaspoon kosher salt

Whisk all the ingredients together in a shallow bowl or pie plate.

For the sandwich you’ll need:
1 loaf Challah or Brioche cut in 1” slices
1 8oz tub Mascarpone
1 recipe (above) stewed apricots
1 recipe (above) bread dip
3 oz dark chocolate

Pre-heat an indoor grill or grill pan.
Quickly dip one slice of bread into the bread dip and let the excess drip off.
Add about 2 Tablespoons Mascarpone to the bread. Top with several pieces of stewed apricots and finish with finely shaved dark chocolate.
Top the sandwich with another piece of bread that has been quickly dipped in the bread dip.

Immediately grill until grill marks form, cheese and chocolate are melted and the bread is cooked through – about 5-7 minutes. Slice, dust with powdered sugar and serve immediately.

Jan24

Hawaiian Haupia Chocolate Pie

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Haupia Chocolate Coconut Pie is awesome and I’m not even that crazy about coconut. If you’re looking for a unique, easy dessert – give haupia a try. It didn’t take a great deal of time to put it together.

Haupia is a type of Hawaiian coconut pudding. It was most likely brought to Hawaii from Guam around the time of the Second World War. Today, it is served at luaus and other parties and is very popular throughout the Islands.

Haupia Chocolate Coconut Pie

Here is how you make it:

Ingredients:
Crust:
2 cups all-purpose, unbleached flour
1 cup of butter
1/4 cup brown sugar
1/2 cup macadamia nuts, unsalted – coarsely chopped

Pie Filling:
8 ounces semi-sweet chocolate
1-1/2 cups of milk
20 ounces of coconut milk
1-1/2 cups of water
3/8 cup of cornstarch
1-1/2 cups of sugar

Preparation:
Crust:
Preheat oven to 350 degrees.
Coarsely chop macadamia nuts.
Cut butter into pat sized pieces.
Mix butter into flour with a wooden spoon, chopping butter into small pieces coated with flour.Add brown sugar and macadamia nuts to the flour and sugar mixture. Mix thoroughly. Dump mixture into a 9×9 or 9×13 baking pan. Pack the mixture down with your hands to cover the bottom of pan and up about an inch along the side of the pan. Bake for 15 minutes at 350 degrees.

Pie Filling:
Mix the coconut milk, milk, and sugar together in a pot or saucepan.
In a bowl mix together the water and corn starch. Bring coconut milk mixture to a boil over medium heat then reduce heat to simmer. Slowly stir in corn starch mixture into the coconut milk mixture and whisk it until it is well mixed and it has thickened.

Microwave chocolate pieces for a minute or so in a bowl so the chocolate is just melting together. Separate the coconut mixture into two equal parts. Add the melted chocolate to one of the parts, mixing it thoroughly and pour evenly onto the pie crust. Gently spoon the other half of the haupia (coconut mixture) on top of the chocolate layer.

Chill in the refrigerator for at least 2 hours. Garnish with whipped cream and shaved chocolate.