Happy Thursday! Let your light shine and express yourself today and always!!
Oct16
Tag Archives: Authors
Oct14
Butterscotch Chocolate Cake
This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars. Enjoy!
Total Time: Prep: 10 min. + chilling Bake: 30 min. + chilling
Yield: 12-16 servings
Ingredients
1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 ounces each), coarsely crushed
Directions
1. Prepare and bake cake according to package directions, using a greased 13×9-in. baking pan. Cool on a wire rack for 30 minutes.
2. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely.
3. Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers
Oct12
Sunday Reflections
Have an amazing Sunday!!
Oct11
Chocolate Macadamia Meltaways
I decided to use some ingredients already in my pantry when I wanted to make some cookies, and these were the delicious result.
Total Time: Prep: 20 min. + chilling Bake: 15 min.
Yield: 15 servings
Ingredients
1/2 cup butter, softened
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 jar (3-1/2 ounces) macadamia nuts, finely chopped
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup coarsely chopped macadamia nuts
Additional confectioners’ sugar
Directions
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts (dough will be stiff); set aside.
2. For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes.
3. Shape teaspoonfuls of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 in. apart on ungreased baking sheets.
4. Bake at 375° for 12-14 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar; cool on wire racks.
Oct9
Chocolate Mousse Torte
This is possibly my favorite Chocolate Mousse Tart and people just can’t seem to get enough of it. Decorated with melted chocolate and Chocolate Almond Pinecones make it delicious and beautiful!
Total Time: Prep: 30 min. + freezing
Yield: 16 servings
Ingredients
1-1/4 cups chocolate wafer crumbs (about 25 wafers)
1/4 cup sugar
1/4 cup butter, melted
FILLING:
4 ounces bittersweet chocolate
1/2 cup plus 2 tablespoons milk chocolate chips
4 ounces white baking chocolate
1 tablespoon unflavored gelatin
1/4 cup water
5 egg yolks
1/4 cup sugar
1 cup half-and-half cream, warmed
1-3/4 cups heavy whipping cream
Semisweet chocolate chips, melted and Chocolate Almond Pinecones, optional
Directions
1. Combine the first three ingredients; press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes. Cool. Place each flavor of chocolate in a separate bowl; set aside. In another bowl, sprinkle gelatin over water; let stand for 1 minute or until softened.
2. In a small bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored. Gradually whisk in half-and-half.
3. Transfer to a large saucepan; cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 3 minutes.
4. Remove from the heat; stir in gelatin until dissolved. Immediately pour a third of the egg mixture over each flavor of chocolate; quickly stir each until melted. Cool for 10 minutes.
5. In a large bowl, beat whipping cream until stiff peaks form. Fold a third of the whipped cream into each bowl. Pour bittersweet chocolate mixture into prepared pan. Freeze until firm, about 15 minutes. Repeat with milk chocolate mixture, then white chocolate mixture.
6. To serve, carefully run a sharp a knife around edge of pan to loosen. Remove side of pan. Garnish if desired by drizzling with melted chocolate to create pine boughs and topping with chocolate Almond Pinecones.
Chocolate Almond Pinecones
Total Time: Prep: 25 min. + standing
Yield: 6 servings
Ingredients
1 tube (7 ounces) almond paste
4 ounces sliced almonds
1-1/4 cups semisweet chocolate chips
1 tablespoon shortening
Directions
1. Divide almond paste into six equal portions. Form each into a cone shape, about 1-1/2 in. tall and 1 in. in diameter. Beginning at the base, insert pointed end of almonds into paste to resemble a pinecone.
2. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Insert a toothpick into bottom of each cone. Holding over bowl, spoon melted chocolate over almonds (if needed, use another toothpick to spread the chocolate to completely cover almonds). Place on a wire rack over waxed paper; let stand until firm.
Oct9
Over The Hump Old School Sound Check – Bettye LaVette
Happy Thursday #musicfriendsofTenaciouM! Here is Bettye LaVette’s stunning take on The Who classic, “Love Reign O’er Me” at the 2008 Kennedy Center Honors.
Oct5
German Chocolate Ring Recipe
This recipe is modeled after German Sweet Chocolate Cake, which is a favorite – and is a great sweet-tasting bread! It can be made ahead, too, and stored in the freezer for convenience.
Total Time: Prep: 30 min. + rising Bake: 20 min. + cooling
Yield: 20-24 servings
Ingredients
1-1/4 cups flaked coconut, divided
1 cup (6 ounces) semisweet chocolate chips, divided
3/4 cup chopped pecans
3 eggs
4-1/2 to 5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1 cup milk
5 tablespoons butter, divided
Directions
1. In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough.
2. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour.
Punch dough down; turn onto lightly floured surface. Roll dough into 18-in. x 10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture.
3. Roll up dough jelly-roll style, starting with a long side; pinch seam to seal.
4. Place seam side down on greased baking sheet. Pinch ends together to form a ring.
5. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
6. Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.
Oct5
Sunday Reflections
Happy, glorious Sunday!
Oct4
Mexican Spiced Dark Chocolate Tarts
These easy little Mexican Spiced Dark Chocolate Tarts are one of my favorite new desserts to make! They literally come together in under 10 minutes and are sure to please a crowd. You can use dark chocolate, semisweet chocolate, milk chocolate or whatever you would like! Just whip up a simple ganache, spice it with some cinnamon, chili and cayenne, and then use it to fill these simple phyllo shells and top with whipped cream. Super simple, but so charming and decadent that your friends will think they are très gourmet. Enjoy!
Prep Time: 10 minutes
Yield: 15 tarts
Ingredients
4 ounces dark chocolate, roughly chopped
1/3 cup heavy cream
1/4 tsp. ground cinnamon
1/8 tsp. chili powder
pinch of cayenne
15 mini phyllo (fillo) shells
whipped cream
Directions
1. Heat the dark chocolate and heavy cream together in a microwave or double boiler until melted, stirring occasionally. Stir in the cinnamon, chili powder and cayenne until combined.
2. Spoon about 1 teaspoon of the chocolate mixture into each mini phyllo cup. Refrigerate or serve immediately. Just before serving, use a piping bag or a spoon to top each phyllo cup with a dallop of whipped cream.
Oct3
Nigeria’s Ejiro Amos Tafiri 2015 Luxury Resort Collection – “The Madame”
The Luxury Resort 2015 Collection of Ejiro Amos Tafiri is out in style, this is a mind blowing experience, she has taken it to the next level of designing, talk about elegance that’s just amazing. The fashion brand, which is based in Nigeria has something to offer in real terms.
The luxury collection is a mixture of fluid silk, satin and lace. It’s simply stylish and feminine. It’s such a feeling of attractiveness and beauty!
Credit: Fashion Ghana
Egos & Buffaloes 