Tag Archives: #chocolatefriendsoftenaciousm

Feb12

The Original Me

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Marcia Williams_Baby

This is the early version of TenaciousM. Still don’t know why Nana (Dad’s Mother) called me “the devil” and refused to babysit till I got over that pyromania phase… Is that not the tallest 2 year old you have ever seen?

I was hanging out with Mama Ocia and Aunt Delores (my Mom’s Mother and sister) in Cedar Grove, TX near the town of Newton. I think I’m dressed for the family Homecoming which is in August, so I was almost 3. I know, it’s crazy that my memory goes back that far, but the spankings I got on the regular served as a sort of Post Traumatic Stress Disorder to jolt my memory at an early age. (Here’s where all the anti-corporal punishment folks need to take a seat. I was one bad ass kid… my peeps did what they had to do).

What’s even funnier is that this was the visit when my Aunt Dee had to explain the “Birds and the Bees” to me. I had asked where I’d come from and she said I was an egg in my mother’s womb. I thought she said “my mother’s room”, and was shocked. I told Aunt Dee that seemed dangerous and that Ceal and Barry (my older sister and brother) could have easily come along and broken me.

Alas, a writer was born! -Marcia AKA: TenaciousM

TenaciousM Crowned

…still a little naughty. That crown was on my friend’s birthday cake.

Feb11

Nightmare Reprimand

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We can agree that I love chocolate, but I absolutely adore my family more than words. So, when you read the following poem, imagine how twisted a chocolate loving addict can be during a moment of “stream of consciousness” writing that simply must happen. Once it’s out there, there is no going back. I don’t own it anymore.

I actually wrote the poem years after the actual event occurred. I just couldn’t get the vision of my mother catching us playing on the bed again, nor the real fear that I felt of getting caught out of my mind I guess. So, it made it’s way to pen and pad.

NIGHTMARE REPRIMAND

The light on my mama’s face
bounced with the springs
under our feet.
And I forget what my sister told me to say
if we got caught again.

When the light and her face were even
I could see that mama looked pleased,
justified to punish when the slats broke
the sound.

And the bullet flew through my hand’s
vain effort to shield.
Ripping flesh
Intruding bone
Sister’s scream
My spine collapsing to encompass the pain.

Fallen child huddles in blood
as the parent sniper stands
waiting for an apology.

Feb10

Chocolate S’mmoralist

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Like all the names of the desserts at Sugar, this one is a play on a literary work (André Gide’s The Immoralist). The campfire favorite is made at once more refined and more scrumptious: Meltingly soft, homemade marshmallows are caramelized atop tender, crumbly chocolate sablé cookies. You will need to use a stand mixer to prepare the fresh marshmallows, and a kitchen blowtorch to caramelize them. #chocolatefriendsofTenaciousM enjoy!

Chocolate S'mmoralist

Ingredients

Marshmallows
1 1/4 cups water, divided
1 1/4-ounce package unflavored gelatin
4 tablespoons powdered sugar, divided
2 cups sugar
12 tablespoons corn syrup, divided
1 teaspoon vanilla extract
Sablé cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation

For marshmallows:
Place 1/2 cup water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
Line 8x8x2-inch glass baking dish with plastic wrap, leaving overhang. Sprinkle 2 tablespoons powdered sugar over plastic wrap. Combine remaining 3/4 cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan). Stir in remaining 6 tablespoons corn syrup and vanilla.
Transfer sugar mixture to heavy-duty stand mixer with paddle attachment. Add gelatin mixture. Beat on low speed until mixture turns opaque, about 5 minutes. Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes. Spread evenly in prepared dish. Dust with 2 tablespoons powdered sugar. Let stand at room temperature at least 8 hours to set (marshmallow will be soft). Cover; refrigerate. (Can be made 2 days ahead.)

For sablé cookies:
Using electric mixer, beat butter in medium bowl until smooth. Add sugar; beat until blended. Add flour, cocoa powder, and salt; beat just until blended, adding water by teaspoonfuls if mixture is too dry. Form dough into ball; flatten into rectangle. Wrap in plastic and chill at least 1 hour.

Preheat oven to 325°F. Line large rimmed baking sheet with parchment paper. Roll dough out on lightly floured surface to 1/4-inch-thick rectangle. Cut dough into 2×4-inch rectangles. Transfer rectangles to prepared sheet. Bake until puffed and beginning to crack, about 9 minutes. Transfer cookies to rack to cool (cookies will become crisp as they cool).

Line another large rimmed baking sheet with parchment paper. Stir chocolate in double boiler over barely simmering water until melted and smooth. Spread over parchment on prepared sheet. Run fork up and down length of chocolate, forming ridges. Refrigerate until firm, about 30 minutes. Break chocolate into large irregular pieces.

Place 1 cookie on each of 6 plates. Cut marshmallow into six 2×4-inch rectangles. Transfer marshmallows to sheet of foil. Using blowtorch, brown tops of marshmallows. Invert 1 marshmallow, brown side down, atop each cookie. Brown top and sides of marshmallows on cookies. Arrange chocolate pieces decoratively atop marshmallows and serve.

Feb9

Chocolate Triple-threat Cookies

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Prepare to abandon all restraint when you try one of these cookies, made with melted chocolate and chocolate chips in the batter and layered with a chocolate ganache filling.

Chocolate Triple Threat Cookies

Yield: Makes 16 sandwich cookies
Prep And Cook: 50 Minutes
Chill And Cool: 2 Hours, 30 Minutes

Ingredients

Cookies
10 ounce bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup plus 2 tbsp. sugar
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
6 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups bittersweet chocolate chips
1 cup finely chopped toasted pecans

Ganache
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream

Preparation

1. Make cookies: Put chopped chocolates and butter in a metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then remove from heat and let cool slightly.
2. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.
3. Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, stir.
4. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don’t overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.
5. Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)
Make ahead: Dough and ganache, up to 2 days, chilled. Filled cookies, up to 2 days, chilled, or 2 months, frozen. Serve at room temperature.
Note: Nutritional analysis is per sandwich cookie.

Note:
The cookies are most irresistible if they’re still soft after baking; test-bake one to judge how long they take in your oven.

Feb8

Chocolate Amaretto Semifreddo

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Chocolate-amaretto semifreddo

Studded with dark cherries and toasted almonds, this creamy frozen dessert is a cinch to make. If you are entertaining, make it ahead of time and garnish last. #choclatefriendsofTenaciousM you’ll enjoy this dream treat!

Ingredients

1/3 cup amaretto
2 1/2 cups chilled Chocolate Crème Anglaise
1 1/2 cups whipping cream
1 cup finely chopped bittersweet or semisweet chocolate
3/4 cup raw slivered almonds, toasted (see Notes)
3/4 cup coarsely chopped sweet dark cherries (fresh or frozen)
Semisweet chocolate shavings (see Notes)

Preparation

1. Whisk amaretto into crème anglaise. In a cold bowl with an electric mixer on high speed, beat whipping cream until medium peaks form (they should hold their shape, but not be stiff). Gently fold in about a third of crème anglaise mixture until no white streaks remain. Fold in remaining crème anglaise until blended.
2. Line a 9- by 5-in. loaf pan (holds 8 cups) with plastic wrap, leaving overhang on all sides. Gently fold chopped chocolate, almonds, and cherries into crème anglaise mixture. Spoon into pan and cover with overhanging plastic wrap. Freeze until firm, at least 7 1/2 hours and up to 1 week.
3. To serve, invert dessert over a platter and remove pan and plastic wrap. Let stand 15 minutes at room temperature to soften. Smooth top and sides with a warm knife if needed. Garnish with shaved chocolate.

Note:
To toast almonds, spread on a baking sheet and bake at 350° until golden, about 10 minutes. To make shaved chocolate, run a vegetable peeler along an 8-oz. block of slightly chilled semisweet chocolate.

Feb8

American Black History Month Celebration…WITH A PARISIAN TWIST

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The Supremes in Paris

The Supremes were the most commercially successful of Motown’s acts. They toured the world, becoming almost as popular as they were in the U.S. By 1965, they were international stars. You can watch a fun video of The Supremes (trying to avoid traffic) singing “Where Did Our Love Go?” in the streets of Paris (circa 1965) here.

By 1967, Berry Gordy renamed the group “Diana Ross & The Supremes” and in 1968, they went on a record-breaking European tour and taped a television special for France’s M6 that was solely for French audiences. Highlights included a rocking medley of their hits that opened the show. (There’s even a part of the interview when the girls tell the host their ages – only 23 years old at the time – and Ross responds to the host in French.)

Wikipedia/Youtube

Feb8

Lupita Nyong’o is Fun & Edgy for Vogue Italia’s February 2014 Issue

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I absolutely love me some Lupita Nyong’o (Actress, “12 Years a Slave”)! Her ascent to the top of the sartorial sphere has been an amazing transition to watch. Check out her latest spread for the February issue of Vogue Italia, shot by Tony Munro. In it Nyong’o sizzles in some of Spring 2014′s hottest looks. And in case you’re not on the Lupi-train yet, maybe this fun and edgy editorial for Vogue Italia Magazine would convince you.

Showing her excited yet edgy side, Lupita has been featured in the issues’ February 2014 fashion editorial styled by Patti Wilson. If for some bizarre and very unlikely reason acting doesn’t pan out for Lupita, modeling is so her forté.

Lupita Nyong’o 1

Feb7

Double Chocolate Lava Babies

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Delicious little chocolate volcano cakes ready to erupt with praline lava. Better served warm. Enjoy them this weekend with espresso!

Prep: 15 mins
Cook Time: 15 mins

Double Chocolate Lava Babies

Ingredients
1/2-3/4 cup pecans
2 tablespoons canola oil or plain yogurt
1/2 cup caramel ice cream topping
1/2 cup whipping cream
1 (20 ounce) package double chocolate brownie mix
3/4 cup water
3 eggs
6-12 pecans (for decoration)

Instructions
Preheat oven to 400. Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.

Remove and toast pecan halves. Remove and set aside. Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.

Prepare Brownie Mix as indicated for cake-like brownies.
Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.) Bake 10 minutes only.

Meanwhile prepare Praline Sauce.
In a heavy saucepan over LOW-heat caramel ice cream topping. Stir in whipping cream. Cook about 1-3 minutes stirring constantly. Add chopped pecans and blend.

Remove brownies from oven. Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
Return cakes to oven.

Bake 5-8 minutes more or until cakes feel firm at edges. Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce. If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.

Split cakes partially open; spoon warm Praline Sauce on top. Top with sweetened whipped cream and pecan halves. Serve immediately.

Feb6

Chocolate & Salted Caramel Pecan Pie

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Hello all! I had to reach in my bag for something decadent today. #chocolatefriendsofTenaciousM keep it real! A cross between a fudge pie and pecan pie, this is all the more visually stunning if you arrange the pecans from the center in a spiral pattern. I really enjoy entertaining as an art form. The extra details are always key!

Salted Chocolate Pecan Piesalted chocolate caramel pecan pie 2

Yield: Makes 8 servings
Total: 1 Hour, 20 Minutes

Ingredients

Chocolate Filling
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup toasted chopped pecans
1 (9-inch) unbaked deep-dish piecrust shell

Salted Caramel Topping
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt

Preparation

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

Feb6

The Chi-Lites – Over The Hump Old School Sound Check

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Happy Thursday! For those of you who have never heard the Chi-Lites, enjoy! For those of you who have, here’s to reminiscing…

In the late 1950s, the Chanteurs (Record, Robert Squirrel Lester, and Clarence Johnson) teamed up with Marshall Thompson and Creadel “Red” Jones of the Desideros to form the Hi-lites. Wishing to add a tribute to their home town of Chicago, they changed their name to “Marshall and the Chi-Lites” in 1964. Johnson left later that year, and their name was subsequently shortened to The Chi-Lites.

Record was the group’s primary songwriter, though he frequently collaborated with others, such as Barbara Acklin. Their major hits came in 1971 and 1972, “Have You Seen Her” and “Oh Girl”, the latter a #1 single on the Billboard Hot 100 on 27 May 1972. Other transatlantic chart hits followed, although the output became more fragmented as the group’s personnel came and went. Bass singer Jones left in 1973, and was replaced in quick succession by Stanley Anderson, Willie Kensey, and then Doc Roberson. Shortly thereafter, Eugene Record left, and David Scott and Danny Johnson entered. More personnel changes ensued, when Johnson was replaced by Vandy Hampton in 1977. The Chi-lites cut some tracks for the Inphasion label in 1979, that appeared on an obscure album for the Excello label. Credit: Wikipedia