My trip to Santa Fe last month was great, but this time around, I’m getting to know even more gems around the city. My friend and co-worker, Bridgette, is from here, so she is the perfect guide for great shopping and food.
Me with Bridgette doing our work thing.
Let the shopping begin!
Visiting Santuario de Guadalupe, the oldest shrine to “Our Lady of Guadalupe” in the U. S. A.
Dinner at Tomasita’s Restaurant. Another amazing Santa Fe meal!
Happy Tuesday! Here’s my first chocolate crush of the week. Enjoy!
Ingredients
CRUST
Single crust pie pastry
FILLING
3/4 cup Land O Lakes® Butter
3/4 cup sugar
6 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
3 Land O Lakes® Eggs, separated
2 tablespoons water
1/4 cup sugar
TOPPING
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup canned cherry pie filling
Chocolate syrup ice cream topping, if desired
Directions
1. Heat oven to 350°F.
2. Line 9-inch pie pan with pastry; crimp or flute crust. Set aside.
3. Melt 3/4 cup butter in 2-quart saucepan over medium heat. Stir in 3/4 cup sugar and 6 tablespoons cocoa. Remove from heat; cool 5 minutes.
4. Stir in flour. Beat in egg yolks, one at a time, until well mixed. Stir in 2 tablespoons water.
5. Beat egg whites in small bowl at high speed, scraping bowl often, until foamy. Continue beating, gradually adding 1/4 cup sugar, until soft peaks form. Gently stir chocolate mixture into egg whites just until mixed.
6. Pour filling into prepared pie shell. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
7. Stir together sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl. Spread over warm pie; top with spoonfuls of cherry pie filling. Bake 5 minutes.
8. Drizzle with ice cream topping, if desired. Serve warm or refrigerate until serving time.
Happy “Day After NFL Super Bowl XLIX”. Have an amazing Monday!!
The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake.
Ingredients
Servings: 8 ¼cupunsalted butter, room temperature, plus more
1½cupsall-purpose flour
½cupunsweetened cocoa powder
1teaspoonkosher salt
¾teaspoonbaking powder
½cupvirgin coconut oil, room temperature
1½cupsplus 1 tablespoon sugar
3large eggs
1teaspoonvanilla extract
⅔cupbuttermilk
¼cupunsweetened coconut flakes
Preparation
1. Preheat oven to 325°. Butter an 8×4” loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
2. Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.
3. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.
4. Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.
The weather is perfect and unseasonably warm for northern New Mexico in late January. While in Española, a friend took me to visit the little church called Santaurio de Chimayo. It’s a little off the beaten path and a special peace resides there.
Courage. Here’s a powerful and relevant message…
Rene Magritte’s “Not to Be Reproduced.”
I urge you, dear friend, not to take for granted your good health, your eyesight, your hearing, your sense of smell, your taste buds, your ease of movement, your thoughts, your emotions, not even the air you breathe.
Please don’t.
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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!
Happy Sunday. Have an amazing day!
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.
#TenaciousMtravels… It’s nice when work takes me to a place I like to visit. It was snowing when we arrived and the place is beautiful!
And, I can’t forget the food!!!
Nor the art!!
Egos & Buffaloes 