Happy Thursday!!
LTD is a favorite… A 1970’s band originally called Love Men Ltd., who would later become known as L.T.D. The band recorded hit singles such as “(Every Time I Turn Around) Back in Love Again”, “Concentrate on You,” “Love Ballad” and “Holding On (When Love Is Gone)”. At first, Jeffrey Osborne was a drummer, sharing lead vocal duties with his brother Billy, but by 1978 he became the group’s primary lead vocalist. He and Billy both left L.T.D. in early 1980 to start solo careers.
Panna cotta has become a very popular dessert on our shores these last few years, and for good reason. It’s a luscious, totally Italian custard, no eggs, just cream and flavorings. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate. Panna cotta is usually vanilla—this one is for us chocolate lovers.
Ingredients:
1 1/2 cups heavy cream
1 1/4 tsp. plain gelatin
1/4 cup mascarpone cheese or additional heavy cream
2 tbsp. granulated sugar
Pinch of salt
2 oz. bittersweet or semisweet chocolate, finely chopped
Instructions:
Coat four 5-oz. ramekins or 6-oz. custard cups lightly with flavorless oil.
Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.
Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.
Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.
In my never-ending quest for positivity and motivation, I came across the following post and had a moment of confirmation. I hope that the message will do the same for you. #preachingtothechoir
I often write about the things I believe we all should be doing, trying or experimenting with in order to maximize our success and happiness. However, it’s not always the things we do that make the biggest difference in our lives; it’s often the things we avoid doing that have the biggest effect. As human beings, we have a strong aversion to not doing; we feel that in order to produce results, there must be an initial action.
However, because we are almost always doing something, piling on more and more often has a negative effect, rather than a positive one. Among the mentally strong, there are several actions that are avoided in order to produce the greatest benefit in the shortest period of time. These actions are those that the mentally strong avoid, and that we should consider adapting as our own:
1. Dwelling On The Past
Mentally strong individuals focus on the present moment and on the near future. They understand that the past is out of our control and the far future is about as predictable as the weather this winter.
2. Remaining In Their Comfort Zone
The comfort zone is a dangerous place, a dark abyss where anyone who remains there for too long loses his or herself entirely. Staying within your comfort zone is giving up on life.
3. Not Listening To The Opinions Of Others
Only the foolish believe themselves to be sufficient in all regards. When it comes to brainstorming, ideas can’t so much be forced as they can be caught. A good idea is a good idea, regardless of whether or not you came up with it. Don’t let your ego get the better of you; if someone has great advice to give, take it.
4. Avoiding Change
What the mentally strong understand that the mentally weak do not is that change is unavoidable. Trying to avoid the inevitable is pointless. Therefore, trying to avoid change is pointless; it’s a mere waste of time and energy.
5. Keeping A Closed Mind
You don’t know everything. Even the things you believe yourself to know are likely to not be entirely true. If you keep a closed mind, you are preventing yourself from learning new material. If you stop learning, you stop living.
6. Letting Others Make Decisions For Them
Only you should be making your own decisions; you can’t allow others to make them for you. All this does is shift the responsibility from you to someone else, but the only person failing in the end is you. If you don’t have the courage to fail, then you don’t have the courage to succeed.
7. Getting Jealous Over The Successes Of Others
When others succeed, you should be happy. If they can do it, so can you. The success of others does not, in any way, lessen the chances of you succeeding. If anything, it should motivate you to keep pushing forward.
8. Thinking About The High Possibility Of Failure
Our thoughts control our perspective; our perspective controls our results. The mentally strong understand this and use this to their advantage. There’s always the chance you may fail, but as long as there is the chance you may succeed, it’s worth trying.
9. Feeling Sorry For Themselves
Sh*t happens. Life can be hard. People get hurt; others die. Life isn’t all roses and butterflies. You will fall off that horse again and again and again. The question is, are you strong enough to keep getting back on it?
10. Focusing On Their Weaknesses
Although working on our weaknesses does have its benefits, it’s more important to focus on banking on our strengths. The most well-rounded person is not the person that gets the furthest in life. Being average in all regards makes you average. However, mastering a certain skillset or trait will allow you to beat the competition with less effort.
11. Trying To Please People
A job well done is a job well done, no matter who is judging the final product. You can’t please everybody, but you can always manage to do your very best.
12. Blaming Themselves For Things Outside Their Control
The mentally strong know the things they can control, understand the things they cannot control, and avoid even thinking about that which is completely out of their hands.
13. Being Impatient
Patience isn’t just a virtue; it is the virtue. Most people don’t fail because they aren’t good enough, or aren’t capable of winning or succeeding. Most people fail because they are impatient and give up before their time has come.
14. Being Misunderstood
Communication is key in any properly functioning system. When it comes to people, things get a bit more complicated. Simply stating information is never enough; if the receiving party misunderstands you, your message is not being properly relayed. The mentally strong do their best to be understood and have the patience to clear up misunderstandings.
15. Feeling Like You’re Owed
You aren’t owed anything in life. You were born; the rest is up to you. Life doesn’t owe you anything. Others don’t owe you anything. If you want something in life, you only owe it to yourself to go out and get it. In life, there are no handouts.
16. Repeating Mistakes
Make a mistake once, okay. Make a mistake twice… not so okay. Make the same mistake a third time, you may need to consider giving up alcohol and drugs. You’re either stupid or permanently high.
17. Giving Into Their Fears
The world can be a scary place. Some things frighten us with good cause, but most of our fears are illogical. If you know that you want to try something, try it. If you’re scared, then understand that being scared of failing must mean that succeeding means a whole lot to you.
18. Acting Without Calculating
The mentally strong know better than to act before completely understanding the situation at hand. If you have time to ponder over something and cover all your bases, then do so. Not doing so is pure laziness.
19. Refusing Help From Others
You’re not Superman; you can’t do it all. Even if you can, why should you? If others are offering to help, let them help. Be social. Listen to their ideas and watch how they do things. You may learn something. If not, then you can teach them something and do what humans are meant to do: socialize.
20. Throwing In The Towel
The biggest weakness in all of humanity is giving up — calling it quits, throwing in the towel. The mentally strong go about things in such a way. Only do things if they are important to you; forget the things that aren’t important to you. If they’re important to you, then pursue them until you succeed. No exceptions, ever.
Credit: PAUL HUDSON • JAN 9, 2014
Brigadeiros, or chocolate bon bons, were created in Brazil in the 1940s to support a candidate’s campaign who was running for President. This no-bake gooey, chocolate-y, caramel-y treat is super delicious!
Prep Time: 45 min Total Time: 1 hr 30 min Servings: 40
Ingredients
2 cans (14 oz each) sweetened condensed milk (not evaporated)
1/4 cup unsweetened baking cocoa
2 tablespoons unsalted butter
1/2 cup chopped pistachio nuts
1/3 cup chopped sliced almonds
1/3 cup shredded coconut
1/3 cup chocolate candy sprinkles
1/3 cup colored candy sprinkles
Directions
1) Grease large shallow pan or platter with butter. In 4-quart nonstick heavy saucepan, heat condensed milk, cocoa and 2 tablespoons butter to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when pan is tilted. Pour mixture into shallow pan; cool completely (refrigerate to firm up faster).
2) Place remaining ingredients in separate small bowls. Use teaspoon or melon baller to scoop truffle mixture, then use greased hands to shape into 1- to 1 1/2-inch balls. Roll each ball in pistachios, almonds, coconut or sprinkles. Place in mini paper baking cups.
3Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.
Tips
To make rolling the balls easier, chill the truffle mixture in the refrigerator until firm before scooping and rolling it. Toast the almonds and/or pistachios, if desired, before rolling the truffles. Put a variety of truffles in small gift boxes for friends and family.
Africa produces around 70% of all cocoa beans so no wonder chocolate is popular here. Try this authentic South African Chocolate Crunchies recipe to bring a bit of culture and sweetness to your home!
Prep time › 10 mins
Cook time › 20 mins
Serves › 24 squares
Ingredients
1 cup flour
1 cup oats
1 cup coconut
1/2 cup sugar
2 tbsp cocoa
1/2 cup butter
1/2 cup margarine
2 tbsp syrup
1 tsp baking soda
Ingredients for Icing:
1 cup icing sugar
1 tsp vanilla
2 tsp milk
Directions:
1. Preheat oven to 350 F.
2. Mix all the dry ingredients for the crunchies, except for the baking soda.
3. Melt the butter and syrup together. Mix in the baking soda.
4. Combine the dry and wet ingredients, mix well.
5. Press into a medium sized greased baking pan, about 10 by 8 inches. Use the back of a spoon to press the mixture together and smooth the top.
6. Bake for 20 minutes at 350 F.
7. In a bowl, mix together the icing ingredients.
8. Put in the microwave for 1 to 2 minutes until the mixture is smooth.
9. Pour the hot icing over the hot crunchies to cover their entire surface.
10. Cut into squares when cool.
Happy Thursday everyone and welcome to “Over The Hump Old School Sound Check” for the week!!!
Carlos Santana is a Mexican American musician who first became famous in the late 1960s and early 1970s with his band, Santana, which pioneered a fusion of rock and Latin American music. The band’s sound featured his melodic, blues-based guitar lines set against Latin and African rhythms featuring percussion instruments such as timbales and congas not generally heard in rock music. Santana continued to work in these forms over the following decades. He experienced a resurgence of popularity and critical acclaim in the late 1990s. In 2003 Rolling Stone magazine listed Santana at number 20 on their list of the 100 Greatest Guitarists of All Time.
“While My Guitar Gently Weeps” is a song written by George Harrison, first recorded by the Beatles in 1968 for their eponymous double album (also known as The White Album). The song features a lead guitar solo by Eric Clapton, though uncredited on the record. Credit: Wikipedia
I love how Santana has continued to evolve by collaborating with other amazing musicians and singers. Here he performs with one of my favorite artists, India Arie.
These chocolate bars are great for entertaining and can be prepared days before your event.
Nanaimo (pronounced nah-NIGH-moe) Bars are a traditional Canadian bar cookie whose origins are said to be from Nanaimo, British Columbia.
Cuisine: British Columbia
Yields: 1 (8-inch by 8-inch) pan
Prep time: 30 min
Bottom Layer – Crust Base:
1 egg, beaten
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
5 tablespoons unsweetened unsweetened cocoa
1 1/4 cups graham cracker/wafer crumbs
1/2 cup finely-chopped almonds or pecans
1 cup sweetened coconut flakes
Custard Filling – Second Layer:
1/2 cup unsalted butter, room temperature
2 tablespoons plus 2 teaspoons heavy cream
2 tablespoons vanilla custard powder (Bird’s Custard Powder is preferred)*
2 cups powdered (confectioners’ sugar)
* Bird’s Custard Powder is widely available in the UK and Canada. However, it is harder to find in other areas of the world. If you are unable to find it, you could substitute instant vanilla pudding or corn starch. It’s not quite the same, but it is a good substitute.
Chocolate Topping – Top Layer:
4 squares (1 ounce each) semi-sweet chocolate or 4 ounces semi-sweet chocolate chips
2 tablespoons unsalted butter
Preparation of Nanaimo Bars:
Line a 8-inch by 8-inch square baking dish or pan with either plastic wrap or aluminum foil. The original recipe does not call for lining the pan, but believe me, this makes for a must neater and easier removal of the finished bars.
Bottom Layer – Crust Base:
Place the beaten egg in a small bowl; set aside.
In a heavy saucepan over low heat, melt the butter, sugar, and cocoa. Whisk a small amount of the hot melted mixture into the egg. Return the egg mixture to the pan, whisking constantly. Cook and stir until mixture reaches 160 degrees F. on your cooking thermometer and begins to thicken. Remove from heat.
Stir in the graham cracker crumbs, almond or pecans, and coconut. Press the cracker mixture firmly into the prepared baking dish or pan. Set aside.
Custard Filling – Second Layer:
In a large bowl of your electric mixer, cream together the butter, cream, custard powder, and powdered sugar until well blended. Spread over the Crust Base. Refrigerate at least 15 minutes or until set.
Chocolate Topping – Top Layer:
In a large saucepan over low heat, melt together the chocolate and butter. Remove from heat and pour the chocolate mixture over the chilled Custard Filling. Refrigerator at least 1 hour or until set.
Nanaimo Bars may be stored in the refrigerator, covered up to 1 month.
Served chilled.
No-Bake Chocolate Cheesecake with Mixed Berries
Raspberries, strawberries, and blueberries colorfully adorn the top of No-Bake Chocolate Cheesecake with Mixed Berries. DELICIOUS, I promise!
Yield: Serves 14 (serving size: 1 slice)
Total: 6 Hours, 25 Minutes
Ingredients
4 ounces chocolate wafers (such as Nabisco Famous Chocolate Wafers)
1 tablespoon honey
2 teaspoons unsalted butter, melted
3 tablespoons 2% reduced-fat milk
1 1/2 teaspoons unflavored gelatin
10 ounce 1/3-less-fat cream cheese, softened
1 1/4 cups powdered sugar
1 cup plain fat-free Greek yogurt
1/2 cup dark unsweetened cocoa powder (such as Hershey’s Special Dark)
1/2 teaspoon vanilla extract
1 ounce bittersweet chocolate, melted and cooled
1/4 cup whipping cream
1 1/2 cups raspberries
1 1/2 cups strawberries, quartered
1 cup blueberries
Preparation
Hands On: 25 Minutes
Total: 6 Hours, 25 Minutes
1. Place chocolate wafers in a food processor; process until finely ground. Place ground wafers in a bowl; stir in honey and butter. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan. Cover and freeze 1 hour or until firm. Wipe food processor with a paper towel.
2. Combine milk and gelatin in a microwave-safe bowl; let stand 3 minutes. Microwave at HIGH 15 seconds; stir until gelatin dissolves. Cool slightly.
3. Combine cream cheese and next 4 ingredients (through vanilla) in food processor; process until smooth. Add milk mixture and cooled melted chocolate; process until smooth. Place whipping cream in a clean bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of chocolate mixture into whipped cream. Fold whipped cream mixture into remaining chocolate mixture. Spoon chocolate mixture into prepared crust. Chill 6 hours or until set.
4. Combine berries in a bowl. Top cheesecake with berry mixture.
This chocolate is named after the ice cream and looks stunning when cut into. Any remaining fruit paste tastes fantastic dipped in bitter dark chocolate and any remaining ganache can be flavoured and used for truffles.
Yield: 12 servings
Ingredients
1 zest of one orange lightly crystallized
250ml double cream
600g dark chocolate, chopped or in pellet form
4ml rrange blosson oil
8ml Cointreau
2 oranges
40ml sugar
40ml water
500g dark chocolate, chopped or in pellet form for dipping
Preparation
1. Prepare the lightly crystallised orange zest and dry it out at 100°C – in the oven, turning once or twice. Store any leftover zest in an airtight container .
Making crystallized fruit peel and grated zest
Simply grate the zest of a citrus fruit of your choice, then dip it into a simple sugar syrup, made by boiling 1 part sugar in 1 part water until the sugar has dissolved.
Leave the dipped zest to dry, then place on top of just-dipped chocolates so the peel sticks as the chocolate sets.
2. Temper 150 g (5 oz) of dark chocolate and spread onto a sheet of baking parchment. When touch dry, cut out 1.5 cm (3/4 in) circles with a pastry cutter.
Tempering Chocolate
Melt the quantity of chocolate you need. Pour approximately two thirds of the melted chocolate onto the marble.
Use a large, flexible scraper to repeatedly pull the chocolate together and then spread it out. This causes the chocolate to cool quickly and to thicken. The chocolate now contains a number of ‘seed’ crystals. As the chocolate temperature drops, more crystals form. You want to get plain chocolate to about 29°C – check this by putting a tiny piece of the chocolate on your bottom lip. If it feels cool, it should be ready.
Once you reach the required temperature, quickly stir in the remaining third of the melted chocolate. This will melt or stabilize any unstable crystals. If this doesn’t work, it is possible that there are not enough ‘seed’ crystals in the first two thirds (for example, if the chocolate hasn’t been cooled enough) or the remaining third is too hot. Unfortunately, should this be the case you will have to start all over again. When tempered, transfer the chocolate to a bowl ready for use.
3. Warm the cream a little. Add the milk chocolate and stir until all the chocolate is incorporated. If you still have lumps of chocolate, warm the mixture for about 10 seconds in the microwave and stir again.
4. Stir in the orange blossom oil and the Cointreau.
5. Using a piping bag and a 1 cm (1/2 in) nozzle, pipe the ganache onto the dark chocolate circles and leave to set.
6 When set, dip each chocolate in the remaining tempered chocolate so it is fully sealed. Sprinkle the tops of the chocolates with the crystallized orange zest, then leave to set before cutting away any ‘feet’ from the chocolate.
Fortunately, there are only a few things that I simply refuse to live without. Chocolate ranks pretty high on that list. So, I am constantly looking for fun recipes that are easy and delicious. Here is a new favorite!
Monster Marshmallow Cookies
Total Time: 45 min
Prep: 20 min
Cook: 25 min
Yield: 4 dozen cookies
Ingredients
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1 1/4 cups crispy rice cereal
1 cup milk chocolate chips
1 cup coarsely chopped pecans
1 cup miniature marshmallows
For the Topping:
1/2 cup milk chocolate chips
1/2 cup miniature marshmallows
2 1/2 teaspoons half-and-half
Pinch of cayenne pepper
1/3 cup finely chopped pecans
Directions
Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined.
Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool.
Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.
Egos & Buffaloes 