Happy Sunday! I wish you all an amazing week.
Jun14
Sunday Reflections
Happy Sunday! I wish you all an amazing week.
Tag Archives: Authors
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!
May30
Some Days Are Just Special
Even for myself, a woman whose half full glass manages to somehow overflow, even by those standards, this was a great week. Thursday, May 28th was amazing for a couple of reasons: 1) My work to provide better access to quality health care for some people considered part of this country’s underserved populations was realized. 2) The quest to bring more value-adds in health care services for our New Mexico market/plan was a slam dunk!!
May25
Memorial Day Salute 2015
May24
Sunday Reflections
Enjoy your Sunday!
Egos & Buffaloes 