Dec25
Merry Christmas 2014!
Tag Archives: Authors
Dec23
Larisa MODA Presents The Autumn/Winter 2015
She never fails to impress! As seen on the runway of South Africa Fashion Week 2015, Larisa Terblanche release an amazing collection for the label Larisa MODA! Working with monochrome colours and fitted clothes, the talented designer once again has pushed the boundaries for the label given people a fantastic set of garments for the upcoming winter season.
Dec22
Chocolate Espresso Tart
Better than a box of chocolates, this dessert is triply indulgent. The cocoa shell forms a crisp rectangular foundation for two amazing fillings. creamy, tangy mascarpone cheese and generous rosettes of silky-smooth espresso-flavored chocolate ganache.
Ingredients
8 ounce(s) bittersweet chocolate (preferably 61 percent cacao), chopped
1 1/4 cup(s) heavy cream
2 tablespoon(s) good-quality ground espresso beans
1 cup(s) all-purpose flour, plus more for parchment paper
3/4 teaspoon(s) salt
1/3 cup(s) unsweetened Dutch-process cocoa powder
1/2 cup(s) (1 stick) unsalted butter, softened
1/4 cup(s) sugar
3/4 teaspoon(s) pure vanilla extract
3 tablespoon(s) heavy cream
1 1/2 cup(s) mascarpone cheese
1 large egg
Directions
1. Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
2. Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.
3. Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.
4. Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).
5. Smooth mascarpone cheese over bottom of tart shell with an offset spatula.
6. Pipe ganache rosettes, one next to the other, on top of mascarpone to cover. Store in the refrigerator up to 1 day.
NOTE: To turn out smooth ganache every time, make sure the mixture is at room temperature before whipping. Any warmer or colder, and its cream is likely to seize or become grainy.
Dec21
Sunday Reflections
Happy Sunday! Peace and Joy to you and yours.
Dec19
Beatty’s Chocolate Cake
Total Time: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield:8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream frosting (recipe below)
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
Directions
1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
3. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
4. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
3. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip!
4. Spread immediately on the cooled cake.
Dec19
Christmas Songs: Music from Nigeria/ the US – Tolu Akande
Happy Holidays and Merry Christmas! The whole world is getting in the mood…
Tolu Akande is the 2nd child of Nigerian immigrants who made their way to Chicago, IL in hopes of securing a better lifestyle for themselves and their future children. Have a listen to his great christmas song “Wa,Ẹyin Olotọ”:
Dec18
Chocolate Almond Joy Cookies
These cookies are easily a holiday favorite and very easy to make. You’ll also love how they make the kitchen smell. Enjoy!
Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
1. Pre-heat oven to 375°F Lightly grease cookie sheets.
2. Combine dry ingredients, set aside.
3. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Dec18
Over The Hump Old School Sound Check- Earth, Wind & Fire
Happy Thursday before Christmas 2014! Be a shining star…
Dec17
Chocolate Brookies
Brownies and cookies come together in this irresistible treat.
YIELD: MAKES 6
INGREDIENTS
1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins
3/4 cup all-purpose flour
1 tablespoon dark cocoa powder
1/2 teaspoon salt
5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
3/4 cup granulated sugar
1/4 cup light-brown sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
Chocolate Chip Cookie Dough
DIRECTIONS
1.Butter bottom and sides of six 4-inch-round pie tins; set aside.
2. In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.
3. Melt chocolate and butter in a heatproof bowl set over (but not touching) simmering water. Turn off heat but keep bowl over water; whisk both sugars into chocolate mixture. Remove bowl from water and let cool to room temperature.
4. Add eggs to chocolate mixture and whisk until just combined. Add vanilla and stir just to combine; do not overmix. Sprinkle flour mixture over chocolate mixture. Using a spatula, gently fold flour mixture into chocolate mixture until just a trace amount of the flour mixture is visible.
5.Fill each prepared pie tin halfway with batter. Place pie tins on a large baking sheet and transfer to refrigerator; let chill for at least 1 hour.
6. Preheat oven to 375 degrees.
7. Using a 1/4-cup ice cream scoop with a mechanical release, scoop chilled cookie dough into six balls. Using your hands, shape dough to form perfect balls and gently form into a round disk that is slightly domed at the top; disks should be slightly smaller than the top of the pie tins.
8. Remove pie tins from refrigerator and gently press 1 disk of cookie dough into each tin of batter. Transfer baking sheet to oven and bake until cookie is golden brown, 20 to 25 minutes, rotating baking sheet halfway through cooking time. Serve warm with ice cream or at room temperature.
Dec16
Balmain Resort 2015 Collection
Absolutely no one inspires my taste in fashion like Balmain. Enjoy a peek at the Balmain Resort 2015 Collection!
Egos & Buffaloes 