Tag Archives: Entertaining

Apr7

Triple Chocolate-Cookie Trifle Pie

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Make a show-stopping chocolate dessert for your next family gathering. This pie is beautiful, elegant, a cinch to make and very very very delicious!!!! I can add in a touch more whipped cream to one of the chocolate layers to soften the chocolate taste a touch. In all, excellent!! #ChocolatefriendsofTenaciousM enjoy!!

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Yield: Makes 10 to 12 servings

Ingredients

3 1/4 cups heavy cream, divided
1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
1 (4-oz.) white chocolate baking bar, chopped
1 teaspoon vanilla extract
1 (12.5-oz.) package assorted cookies
2 tablespoons mocha liqueur (optional)
2 (6-oz.) containers fresh raspberries
Raspberry Glaze

Preparation

Prep Time: 25 Minutes
Cool: 20 Minutes
Chill: 8 Hours

1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

4. Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

5. Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.

6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.

7. Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Note: For testing purposes only, I used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva Mocha Liqueur.
Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.

Mar31

Chocolate-Topped Crispy Bars

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After an amazing weekend reacquainting myself with good friends and family, I think chocolate is required. These Chocolate-Topped Crispy Bars are a light and easy to make dessert for any time or share as a packaged gift. #ChocolatefriendsofTenaciousM enjoy!!

chocolate-crisp-bars_300

Serves 24| Hands-On Time: 15m| Total Time: 1hr 00m

Ingredients
2 tablespoons unsalted butter
1 10-ounce bag marshmallows
6 cups rice cereal (such as Rice Krispies)
12 ounces chocolate

Directions
1.In a large saucepan, over medium-low heat, melt the butter and marshmallows, stirring until smooth, 6 to 8 minutes. Add the cereal and stir until coated and combined. Press into a 9-by-13-inch baking dish.
2.Roughly chop the chocolate and place it in a heatproof bowl set over (but not in) a saucepan of gently simmering water. Spread the chocolate evenly over the rice mixture.
3.Cover and refrigerate 45 minutes. Cut into 24 squares.

Mar26

Chocolate-Chip Cookies with Red Miso Buttercream

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Get that classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that’s flecked with minced lemon verbena.

chocolate-chip-cookies-red-miso-buttercream-recipe-fw0213-mdn

Yields: 3 1/2 dozen cookies
Total Time: 1 hr 30 min
Cook Time: 30 min

Ingredients

2 stick(s) unsalted butter, softened
1 cup(s) granulated sugar
1 cup(s) light brown sugar
2 large eggs
2 teaspoon(s) pure vanilla extract
1 teaspoon(s) baking soda
2 teaspoon(s) hot water
3 cup(s) all-purpose flour
1/2 teaspoon(s) salt
2 cup(s) chopped bittersweet chocolate
Red Miso Buttercream — Red Miso Buttercream

Directions

1. Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper. In a standing electric mixer fitted with paddle, beat butter until creamy, 1 minute. Add granulated sugar and brown sugar and beat at medium speed until light and fluffy, 3 minutes. Beat in eggs and vanilla. In a bowl, dissolve baking soda in hot water and stir into batter. At low speed, beat in the flour and salt until incorporated. Add chocolate and beat just to distribute evenly.

2. Scoop 1 1/2-inch balls of dough onto lined baking sheets, spacing them 1 1/2 inches apart. Bake in center of oven, one baking sheet at a time, for 16 minutes, until golden; shift baking sheet from front to back halfway through. Let cookies cool. Serve with Red Miso Buttercream.

Mar25

Dream Treat – Chocolate-Bourbon Tart

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This rich tart is like a dark-chocolate truffle in a crisp, flaky cocoa crust. Bourbon adds a wonderful smokiness; be sure to heat it carefully with the sugar so it doesn’t ignite.

chocolate-bourbon-tart-recipe

Yields: One 10-inch tart
Total Time: 4 hr 40 min
Cook Time: 40 min
Oven Temp: 350

Ingredients

Pastry
1 1/2 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa powder
1/4 teaspoon(s) salt
2 stick(s) unsalted butter, at room temperature
1/2 cup(s) sugar
1/2 teaspoon(s) pure vanilla extract

Filling
12 ounce(s) bittersweet chocolate, coarsely chopped
1/4 teaspoon(s) salt
1/2 cup(s) bourbon
1 cup(s) sugar
2 stick(s) unsalted butter, cut into small pieces, at room temperature
5 large eggs, at room temperature

Directions

1. Prepare the Pastry: In a small bowl, sift the flour with the cocoa powder and salt. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium-high speed until it is well blended. Beat in the dry ingredients at low speed until just combined. Add the vanilla extract and beat just until a soft dough forms, about 5 seconds. Press the pastry into a disk, wrap in plastic, and refrigerate until the dough is firm, about 1 hour.

2. Preheat the oven to 350 degrees F. On a floured work surface, working quickly, roll out the pastry to an 11-inch round, about 1/4-inch thick. Transfer the pastry to a 10-inch fluted tart pan with a removable bottom. Gently press the pastry over the bottom and up the side of the pan. Trim off any excess pastry. Refrigerate the shell for about 20 minutes, until firm.

3. Line the pastry with foil and fill with pie weights or dried beans. Bake for about 30 minutes, until almost cooked. Remove the tart shell from the oven and let cool for 15 minutes, then gently remove the foil and weights. Return the shell to the oven and bake for about 12 minutes longer, until dry. Transfer to a wire rack and let the tart shell cool to room temperature. Just before filling, refrigerate the tart shell for a few minutes until slightly chilled.

4. Prepare the Filling: Put the chocolate and salt in the bowl of the standing mixer fitted with the whisk attachment. In a small saucepan, heat the bourbon with the sugar over moderate heat, stirring a few times, just until the sugar is dissolved; try not to let the bourbon boil. Pour the warm bourbon mixture over the chocolate. Add the pieces of butter and the eggs, and beat at moderate speed until the mixture is creamy and shiny.

5. Set the tart shell on a large baking sheet and pour in the filling. Bake for 35 to 40 minutes, until the filling has risen and the top is cracked in places. Transfer the tart to a rack and let it cool completely. Unmold the tart and refrigerate it overnight. Using a sharp knife, cut the tart into thin wedges and serve.

Mar24

Chocolate Blackout Cake

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This is a high-rising cake with an intensely chocolaty custard and coated with cake crumbs. #chocolatefriendsofTenaciousM enjoy!

chocolate-blackout-cake-recipe

Yields: 8 to 10 servings
Total Time: 2 hr 30 min
Cook Time: 25 min

Ingredients

Cake
1 stick(s) unsalted butter, softened, plus more for pan
2 1/4 cup(s) cake flour
Cake flour, for dusting
1/4 cup(s) solid vegetable shortening
2 cup(s) sugar
3 large eggs
2 teaspoon(s) pure vanilla extract
3/4 cup(s) unsweetened natural cocoa powder, (See Note)
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) milk

Filling
3 cup(s) water
2 1/2 cup(s) sugar
1 tablespoon(s) light corn syrup
1 1/2 cup(s) unsweetened natural cocoa powder, (See Note)
2/3 cup(s) cornstarch
6 tablespoon(s) unsalted butter, cut into small cubes
1/2 teaspoon(s) pure vanilla extract
1 pinch(s) salt

Directions

1. Preheat the oven to 375 degrees F. Butter two 9-inch round cake pans and coat lightly with flour. Line bottoms with parchment paper. In a standing electric mixer fitted with whisk, beat 1 stick of butter with shortening until creamy. Add sugar and beat at medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Add vanilla. At lowest speed, beat in cocoa powder, baking powder, baking soda, and salt. Add 2 1/4 cups of cake flour and milk in 3 separate alternating batches, scraping down side and bottom of bowl occasionally.

2. Divide cake batter between prepared pans and smooth tops. Bake in center of oven for about 30 minutes, until a toothpick inserted in centers comes out with a few moist crumbs attached. Let cakes cool for 15 minutes, then invert them onto a rack and let cool completely.

3. In a large saucepan, combine 2 1/2 cups of water with sugar, corn syrup, and cocoa powder and bring to a boil, whisking constantly. In a bowl, whisk cornstarch with remaining 1/2 cup of water until smooth; whisk into cocoa mixture. Cook over moderately high heat, whisking constantly, until very thick, 3 minutes. Turn off heat, whisk in butter, vanilla and salt. Scrape filling into a bowl and press a sheet of plastic wrap onto surface of filling. Let cool, then refrigerate until firm, 45 minutes.

4. Using a serrated knife, halve each cake layer horizontally. Break up less attractive top cake layer and transfer to a food processor; pulse into crumbs. Reserve two cake bottoms and one smoother top.

5. Set one cake bottom on a cake plate and spread with 1 1/2 cups of filling. Top with second bottom layer and another 1 1/2 cups of filling. Cover with cake top and spread remaining filling over top and side. Pat crumbs all over the cake. Refrigerate for at least 1 hour before serving.

Tips & Techniques

Natural cocoa powder is one of two types of unsweetened cocoa. It’s bitter and adds intense chocolate flavor to the cake. Don’t use Dutch-process or other alkalized cocoa; when combined with baking soda, it can make a cake taste soapy.

Mar22

Flan Imposible (Impossible Chocolate Flan)

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This dessert, excerpted from the cookbook My Sweet Mexico by Fany Gerson, gets its name from a magical thing that occurs in the oven. You fill a caramel-lined cake pan with chocolate cake batter, pour a layer of flan on top, and bake. When it comes out of the oven, you find that the flan has disappeared, and all you see is chocolate cake. You wait for it to cool, unmold it, and there is the flan! This is a sticky, rich, sweet dessert that is not for chocolate-lover wannabees!

Mexican-Chocolate-Flan_xlg

Serves 8 to 10

For the cake:

1 cup cajeta, (see tip, below)
3/4 cup sugar
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder, preferably Dutch processed
1/2 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
1/2 cup buttermilk
3 Tbs. vegetable oil
1 egg, at room temperature
1/2 tsp. pure vanilla extract

For the flan:

1 (12-oz.) can evaporated milk
1 (14-oz.) can condensed milk
4 eggs
1/2 tsp. pure vanilla extract
1/2 tsp. salt
3/4 cup coarsely chopped, toasted pecans or walnuts, for garnish

TIP:
Cajeta, or Mexican milk caramel, is usually made with goat’s milk, and available at Latin markets. If you can’t find it, substitute dulce de leche.
Preheat the oven to 375°F. Lightly grease the bottom and sides of an 8-inch cake pan.

Pour the cajeta over the bottom and sides of the cake pan using a brush or the back of a spoon (you can heat the cajeta very slightly in the microwave so that it is easier to spread).

Make the Cake:
Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla. Add to the flour mixture, whisking until thoroughly combined. Pour the cake batter into the pan and set aside.

Make the Flan:
Combine the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender and blend until there are no visible lumps. Pour gently over the cake batter.

Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.

Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over. Garnish with the toasted nuts. Serve cold or at room temperature.

Mar21

German Chocolate Pecan Pie Bars

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German Chocolate Pecan Pie Bars 1

German chocolate cake is one of my childhood loves. My mother used to make it for my birthday. And that was just fine with me. In the spirit of “absence makes the heart grow fonder,” I think I enjoy all that German chocolate-y goodness even more because I don’t have it very often.

German Chocolate Pecan Pie Bars 2

In this case, those nostalgic flavors are baked into pecan pie bars. If you’ve never made pecan pie bars, imagine those gooey filling and toasty pecans of pie fame filling a simple crust and baked in a big pan instead of a pie plate. Add to that a little cocoa in the crust, some melty chocolate on top of the crust, and stir in some coconut with the pecans. Now, we’re talking!

German Chocolate Pecan Pie Bars 3

These are, without a doubt, the best pecan pie bars ever. I am usually reluctant to throw out such accolades, but it is completely appropriate in this case. If you don’t like coconut, you can just leave that out and add more pecans or maybe some chocolate chips.

Prep Time: 25 minutes

Cook Time: 59 minutes

Yield: 24 bars (about 2-inch square)

Ingredients

3 cups pecan halves
1 & 3/4 cups all-purpose flour
3/4 cup confectioners’ sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 & 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Instructions

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9″x 13″ baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners’ sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Note:
*You can also mix crust ingredients in a food processor, but I prefer mixing this way.

Mar20

Today is Happiness Day!

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Today is #HAPPYDAY and thankfully the first day of spring!! There’s always time for more HAPPY!!

PHARRELL WILLIAMS + THE UNITED NATIONS FOUNDATION
IN SUPPORT OF HUMANITARIAN EFFORTS AROUND THE WORLD

INTERNATIONAL DAY OF HAPPINESS
20 MARCH 2014 @ NOON

Go to http://24hoursofhappiness.com/ and join the United Nations Foundation.

TAKE ACTION TO CREATE A HAPPIER WORLD FOR PEOPLE EVERYWHERE.

Pentatonix is an American a cappella group of five vocalists, Scott Hoying, Kirstie Maldonado, Mitch Grassi, Avi Kaplan and Kevin Olusola, originating from Arlington, Texas. Credit: Wikipedia

Mar20

Over The Hump Old School Sound Check- The Brothers Johnson

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Happy Thursday and welcome to the Over The Hump Old School Sound Check! #MusicfriendsofTenaciousM enjoy!

The Brothers Johnson is an American funk and R&B band consisting of American musicians and brothers George aka ‘Lightnin’ Licks’ and Louis E. Johnson aka ‘Thunder Thumbs’. They achieved their greatest success from the mid-1970s to early ’80s, with three singles topping the R&B charts (“I’ll Be Good to You”, “Strawberry Letter 23”, and “Stomp!”). Wikipedia

Mar16

Salted Pretzel Fudge and Caramel Brownies

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These Salted Pretzel Caramel Brownies will please both your sweet tooth and your salty craving. They’re sweet. They’re salty. They’re CHOCOLATE-Y. What more can I say?!? These brownies have everything you could want and more. From the double layer of salty crunchy pretzels, to the sweet layer of salted caramel on top, to the ooey gooey fudge brownies- you can’t help but love this dessert that pretty much has it all. And it only takes minutes to prep! #chocolatefriendsofTenaciousM give it a try…

Salted Pretzel Fudge and Caramel Brownies

1. Start with a box of Betty Crocker Fudge Brownies.

2. Prepare the brownie batter according to package instructions. Pour about 1/3 of the batter into the bottom of a 9×13-inch baking pan that has been lined with parchment paper or greased with cooking spray. Spread the batter so that it forms an even layer to coat the bottom of the pan.

3. Then comes the fun pretzel part! Lay the pretzels down in an even layer on top of the brownie batter, then add a second even layer.

4. Spoon the rest of the brownie batter on top of the pretzel layer. I found it worked best to spoon the batter on in small clumps. Then bake the brownies in the oven at 350 for about 30 minutes, or until a toothpick inserted in the center comes out clean.

5. Once the brownies are out, spoon some caramel sauce onto the top of the brownies.

6. And smooth it out to form an even layer.

7. Sprinkle with some coarse sea salt. And then once the brownies have cooled, lift them out of the pan if you used parchment paper for easy cutting. (Or you can cut them in the pan.)

8. Cut them into individual bars, and watch that ooey gooey caramel mix with those salty pretzels and chocolate.

9. Sweet and salty HEAVEN!