Tina Turner classic collaborations and covers of The Rolling Stones… What better way to enjoy a Sunday afternoon! #musicfriendsofTenaciousM enjoy!
Mar16
Tag Archives: Entertaining
Mar14
Dark Chocolate Red Wine Cake with Chocolate Cream Filling
A delicious, moist chocolate cake with a spark of red wine, filled with a creamy chocolate, and topped with powered sugar. This chocolate cake is for grown-ups. #chocolatefriendsofTenaciousM enjoy!
Yields: 12 slices
Total Time: 1 hr 5 min
Prep Time: 35 min
Cook Time: 30 min
Ingredients
Cake
1 3/4 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1 1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/4 cup(s) sugar
1/2 cup(s) softened butter
1 teaspoon(s) vanilla
2 eggs
1 cup(s) red wine, use your favorite red wine
1/3 cup(s) confectioners’ sugar
Filling
2/3 cup(s) butter, softened
4 cup(s) confectioners’ sugar
1/3 cup(s) cocoa
1 teaspoon(s) vanilla
4 tablespoon(s) half and half
Directions
1. For Cake: Pre-heat oven to 350˚F. Grease/spray a Bundt pan.
2. In a medium bowl combine the flour, cocoa, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.
4. Spread the batter into the Bundt pan. Place on a baking sheet and bake for 30-40 minutes, or until toothpick inserted in the center comes out clean.
5. Cool for 15 minutes then remove from pan. Cool completely before adding chocolate cream filling.
6. For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the half and half until creamy.
7. Using a serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small “canal” or “moat” all around the bottom section of the cake.
8. Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar and slice.
Mar12
Ganache-Stuffed Chocolate-Chip Cookies
A stuffed cookie is like a sandwich cookie, only with more cream on the inside — it’s fatter, fuller, and (if you’re the kind of person who twists apart the cookies to get to the cream) better. This recipe uses nutty chocolate-chip cookies and silky chocolate ganache.
Ingredients
1 cup(s) walnuts
1 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 stick(s) unsalted butter, at room temperature
1/2 cup(s) packed light brown sugar
1/4 cup(s) granulated sugar
1/2 teaspoon(s) pure vanilla extract
1 large egg
1 cup(s) bittersweet chocolate chips
4 ounce(s) bittersweet chocolate, chopped
5 tablespoon(s) heavy cream
2 1/2 tablespoon(s) light corn syrup
2 tablespoon(s) crème fraîche
Directions
1. Make the cookies: Preheat the oven to 375°. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.
2. In a bowl, mix the flour, baking soda, and salt. In the bowl of a standing mixer fitted with the paddle (or using a hand-held mixer), cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg.
With the mixer at low speed, beat in the dry ingredients. Beat in the walnuts and chocolate chips. Spoon level tablespoons of the dough onto 2 ungreased baking sheets, about 2 inches apart. Refrigerate for 30 minutes, until firm.
3. Make the ganache: Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
4. Bake the cookies for 12 minutes, until golden; let cool on the sheets for 2 minutes, then transfer to a rack to cool completely.
5. Sandwich the chocolate-chip cookies with the ganache and serve.
Mar11
Venezuelan Chocolate Pancakes
This recipe is an homage to brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.
PREP TIME: 5 min
TOTAL TIME: 40 min
SERVINGS: 4-6
Ingredients
For the Pancakes
1 ounce Venezuelan 100% (unsweetened) dark chocolate, grated
1 1/3 cups buckwheat or spelt flour
1 large organic egg
1/3 cup plus 1 tablespoon light muscovado or brown sugar
1 cup plus 3 tablespoons milk
2 teaspoons baking soda
1 teaspoon vanilla extract
unsalted butter; melted, as needed
For the Syrup
pinch of sea salt
Scant 1 cup pure maple syrup
3 1/2 ounces 70% dark chocolate, chopped
Directions
1. Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.
For the Syrup
1. Dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.
For the Pancakes
1. Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart.
2. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.
3. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
4. Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!
Credit: Adventures With Chocolate
Mar9
Chocolate Lasagna
Take a look at this gorgeous Chocolate Lasagna. I am an OREO cookie fanatic, so those cookies layered with COOL WHIP, pudding and cream cheese make for an extraordinary dessert. #chocolatefriendsofTenaciousM you are in for a treat with this one!
PREP TIME: 20 min plus refrigerating
SERVINGS: 24
Ingredients
35 Oreo Cookies
6 tbsps butter (melted)
8 ozs cream cheese, softened
1/4 cup sugar
2 tbsps milk (cold)
12 ozs Cool Whip Whipped Topping (thawed, divided)
4 ozs chocolate instant pudding
3 1/4 cups milk (cold)
Directions
Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13×9 inch dish. Refrigerate until ready to use.
Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1 ¼ cups COOL WHIP; spread over crust.
Beat pudding mixes and 3 ¼ cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Sprinkle with additional crushed OREO cookies if desired. Refrigerate 4 hours.
How to Easily Cut Into Squares:
Place dessert in freezer about 1 hour before cutting into squares to serve.
How to Soften Cream Cheese:
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 sec. or until slightly softened.
Mar8
Dream Treat -Loaded Chocolate Chip Cheesecake
This cheesecake is for chocolate lovers. A chocolate-chip-filled center is surrounded by a a crust of chocolate chip cookies and topped with delicious chocolate shavings. #chocolatefriendsofTenaciousM enjoy!
Serves: 8 Edit
Total Time: 1 hr 10 min
Prep Time: 20 min
Cook Time: 50 min
Ingredients
Crust
1 package(s) (16 ounces) chewy chocolate chip cookies
Cheesecake
3 block(s) (8 ounces each) cream cheese
3 eggs
3/4 cup(s) sugar
8 ounce(s) semisweet chocolate chips
Topping
1 cup(s) sour cream
4 teaspoon(s) sugar
1 teaspoon(s) cocoa
Garnish
1 bar(s) (4 ounces) semisweet chocolate
Directions
1. For Crust: Line the bottom and side of a spring form pan with cookies. Place cookies so the tops of them are facing out.
2. For Cheesecake: Preheat oven to 350°F.
3. Beat cream cheese until smooth. Add eggs and sugar; beat until smooth and fluffy. Add chocolate chips and beat until mixed in well.
4. Pour mixture into chocolate-chip-cookie-lined spring form pan. Bake for 40 minutes (be careful not to overbake), cool, then refrigerate. The cheesecake will thicken in the fridge.
5. For Topping: Mix sour cream, sugar, and cocoa in small bowl. Spread on cheese cake and refrigerate.
6. For Garnish: Make chocolate shavings from chocolate bar. Cover cheese cake, with shavings just before serving.
Mar7
Chocolate Lover’s Pie
Vanilla and espresso are the special ingredients in this easy to make recipe that’s sure to tantalize chocolate lovers. #forchocolatelovers, #chocolatefriendsofTenaciousM enjoy!
Ingredients
Recipe makes 1 – 9 inch pie
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup Crisco Baking Sticks All-Vegetable Shortening
3 tablespoons cold water
1/2 cup Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup sugar
4 eggs
2 cups semisweet chocolate chips, melted
2 teaspoons instant espresso powder
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 cup coarsely chopped hazelnuts or pecans
Directions
1. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form a 5 to 6-inch pancake.
2. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
3. Make the filling: Preheat oven to 375 degrees. In a large mixing bowl, using an electric mixer, blend CRISCO® and sugar at medium speed until light
and fluffy. Blend in eggs, one at a time.
4. With a wooden spoon, stir in melted chocolate, espresso powder and vanilla until smooth. Add flour and nuts and stir until combined.
5. Assemble the pie: Transfer filling mixture to pie crust. Bake 25 minutes. Cool pie completely on a cooling rack, then refrigerate at least 2 hours before serving.
Mar6
German Chocolate Hurricane Cake
An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes. #chocolateonsteroids, #chocolatefriendsofTenaciousM enjoy!
PREP: 5 mins
COOK: 50 mins
READY IN: 1 hr 5 mins
Ingredients
Recipe makes 1 – 9×13 inch pan
1/2 cup margarine
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
1/2 cup margarine
3 3/4 cups confectioners’ sugar
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9×13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
2. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners’ sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
3.Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.
Mar6
Over The Hump Old School Soundcheck-Earth Wind & Fire
Happy Thursday! Earth Wind & Fire is one of the all-time best bands. Enjoy!
Earth, Wind & Fire is an American band that has spanned the musical genres of R&B, soul, jazz, pop, rock, funk, disco, latin, african and gospel. They are one of the most successful and critically acclaimed bands of the twentieth century. Rolling Stone has described them as “innovative, precise yet sensual, calculated yet galvanizing” and has also declared that the band “changed the sound of black pop”.
Also known as EWF, the band was founded in Chicago by Maurice White in 1969. Other members have included Philip Bailey, Verdine White, Ralph Johnson, Larry Dunn, and Al McKay. The band has received 20 Grammy nominations; they won six as a group and two of its members, Maurice White and Bailey, won separate individual awards. Earth, Wind & Fire have 12 American Music Awards nominations and four awards. They have been inducted into the Rock and Roll Hall of Fame and the Vocal Group Hall of Fame, received a star on the Hollywood Walk of Fame, and sold over 90 million albums worldwide.
Five members of Earth, Wind & Fire were also inducted into the Songwriters Hall of Fame: Maurice White, Philip Bailey, Verdine White, Larry Dunn and Al McKay. The music industry and fans have bestowed Lifetime Achievement honors from the American Society of Composers, Authors and Publishers (Rhythm & Soul Heritage Award – 2002), NAACP (Hall of Fame – 1994) and the BET Awards (Lifetime Achievement Award – 2002).
Earth, Wind & Fire is known for the dynamic sound of their horn section, their energetic and elaborate stage shows, and the interplay between the contrasting vocals of Philip Bailey’s falsetto and Maurice White’s tenor. The kalimba (African thumb piano) is played on all of the band’s albums. In the 1970s and early 1980s, the band had many hits, including “Shining Star”, “That’s the Way of the World”, “Devotion”, “Reasons”, “Sing a Song”, “Can’t Hide Love”, “Getaway”, “Fantasy”, “Love’s Holiday”, “September”, “Boogie Wonderland”, “After the Love Has Gone”, and “Let’s Groove”. Two Earth, Wind & Fire classic songs have been inducted into the Grammy Hall of Fame: “That’s the Way of the World” (2004) and “Shining Star” (2007).
The band is also known as having been the first African-American act to sell out Madison Square Garden and to receive the MSG Gold Ticket Award.President Barack Obama invited Earth, Wind & Fire to perform at the White House for the first social event of the new administration. Credit: Wikipedia
Mar4
Julia Child’s Reine De Saba (Chocolate Almond Cake) Recipe
Julia Child is a legend and I wanted to share one of her recipes for chocolate of course. This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made by starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items.
The chocolate icing is butter beaten into melted chocolate, and forms a tender coating over the chocolate cake.
Recommended Equipment:
A round cake pan 8 inches in diameter and 1 1/2 inches deep.
A 3 quart mixing bowl
A wooden spoon or an electric beater
A rubber spatula
A cake rack
Ingredients:
For the cake:
4 ounces or squares semi-sweet chocolate melted with 2 tbsp rum or coffee
1/4 pound or 1 stick softened butter
2/3 cup granulated sugar
reine de saba3 egg yolks
3 egg whites
Pinch of salt
1 tbsp granulated sugar
1/3 cup pulverized almonds
1/4 tspn almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter
For the icing:
2 ounces or squares semi-sweet baking chocolate
2 tbsp rum or coffee
5 to 6 tbsp unsalted butter
Preparation:
For the cake:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Butter and flour the cake pan.
3. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
4. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
5. Beat in the egg yolks until well blended.
6. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
7. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
8. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
9. Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
For the icing:
1. Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water.
2. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time.
3.Then beat over a bowl with a tray of ice cubes and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.
To serve, use the butter icing and press a design of almonds over the icing.
Credit: Mastering the Art of French Cooking by Julia Child
Egos & Buffaloes 