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Mar18
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Tag Archives: Health and Wellness
Mar15
Chocolate Pavlova with Tangerine Whipped Cream
When you need a dessert with knockout crowd appeal, a pavlova—basically a big meringue—delivers. Though meringues can be finicky, such tricks as the addition of vinegar and a slow bake guarantee a good result. This meringue is crisp outside, with a chewy, brownie-like interior.
Serves eight to ten
Ingredients
4 large egg whites, at room temperature
1/8 tsp. cream of tartar
1/8 tsp. table salt
1 cup plus 2 Tbs. granulated sugar
1-1/2 tsp. cornstarch
1 Tbs. red-wine vinegar
3/4 oz. (1/4 cup) unsweetened Dutch processed cocoa powder, sifted
1 cup heavy cream
Finely grated zest of 1 tangerine (about 1-1/4 tsp.)
1-1/2 cups fresh fruit, such as raspberries, sliced strawberries, peeled and sliced mango, or a mix
3 kiwi, peeled and sliced into half moons
Position a rack in the center of the oven and heat the oven to 350°F. Cut a piece of parchment so that it fits flat on a baking sheet. With a pencil, draw a 9-inch circle in the center of the parchment (tracing a 9-inch cake pan works fine). Line the baking sheet with the parchment, pencil side facing down (you should still be able to see the circle).
Make the meringue:
With an electric hand mixer or stand mixer (use the whisk attachment), whip the egg whites, cream of tartar, and salt in a large dry bowl on medium speed until foamy, about 30 seconds. Gradually add 1 cup of the sugar and then the cornstarch and vinegar; whip on medium high until the whites hold stiff peaks and look glossy, another 3 to 5 minutes. Add the sifted cocoa powder and mix on low speed until mostly combined, 20 to 30 seconds, scraping the bowl as needed. Finish mixing the cocoa into the meringue by hand with a rubber spatula until well combined and no streaks of white remain.
Shape and bake:
Pile the meringue inside the circle on the parchment. Using the spatula, spread the meringue to even it out slightly— it doesn’t need to align perfectly with the circle, and it shouldn’t be perfectly smooth or overworked. The natural swirls and ridges give the finished meringue character.
Bake for 10 minutes and then reduce the heat to 300°F and bake until the meringue has puffed and cracked around its edges, another 45 to 50 minutes. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. The delicate meringue won’t collapse as much if it cools gradually.
Assemble and serve:
Just before serving, put the meringue on a serving platter. In a chilled medium stainless-steel bowl, beat the cream with the remaining 2 Tbs. sugar until it holds soft peaks. Whip in the tangerine zest, making sure it’s evenly distributed. Pile the whipped cream on the meringue, spreading it almost out to the edge, and then top with fruit. To serve slice into wedges with a serrated knife.
Mar14
Dream Big and Often!
It’s All Good… So much to look forward to!! #Dreambigandoften!
Mar14
Live Ferociously!
Happy Friday! Live it Ferociously! Fe·ro·cious [fuh-roh-shuhs]
Adjective
1. fierce, as a person, action, or aspect.
2. extreme or intense: a ferocious thirst.
Mar11
Lupita Nyong’o The Dreamer
Rarely do I embrace celebrity and definitely not for celebrity alone. But, I think Lupita Nyong’o is a dreamer front and center and someone who folks from any generation can aspire to be. We can start with her sense of style and fashion and praise her for much more, her sense of purpose. #Dreamer #beautiful!
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
Sunday Reflections
Isaiah 41:6 Each one helps his neighbor And says to his brother, “Be strong!”
Mar8
Valentino Fall 2014 RTW Collection
Valentino’s fall collection was yet another master class in showing a diversity of themes in one collection, that managed to maintain continuity despite the mash of ideas. The show opened with a decisively mod theme. Optic patterns and bold graphic colors eventually gave way to more familiar territory, with subdued yet structured pieces infused with jacquard filled butterflies, and billowing caftans.
The show progressed into hallmark pieces, like delicate tulle and chiffon maxi dresses with lace and embroidered floral and animal motifs. The entire collection promises to be coveted by the sartorial set. Ultimately we think that Valentino can do no wrong. #fashionfriendsofTenaciousM Enjoy!!
Credit: Style Santry
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.
Egos & Buffaloes 