Tag Archives: Marcia Williams Cromer

Jun27

Chocolate Panna Cotta with Spiced Pepita Brittle

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This light, silky panna cotta tastes a lot like hot cocoa in custard form. The brittle is easy to make; heat sugar and water on the stove, swirl in butter and spiced pepitas (shelled pumpkin seeds), then let cool.

Chocolate Panna Cotta with Spiced Pepita Brittle

Active Time: 30 min
Total Time: 2 hrs 30 min
Yield: 6 Servings

Ingredients

2 teaspoons unflavored powdered gelatin
2 3/4 cups whole milk
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
6 ounces bittersweet chocolate, chopped
Vegetable oil
3/4 cup salted roasted pepitas
1/2 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
1/2 tablespoon unsalted butter

Directions

1. In a small bowl, sprinkle the powdered gelatin over 1/4 cup of the milk and let stand until the gelatin is softened, about 5 minutes. In a medium saucepan, combine the remaining 2 1/2 cups of milk with 2 tablespoons of the sugar and the salt and bring just to a simmer over moderately heat. Remove the milk from the heat and whisk in the softened gelatin until dissolved.

2. In a large microwave-safe bowl, melt the chopped chocolate at high power in 10-second intervals. Gradually whisk in the hot milk mixture until creamy.
Strain the panna cotta mixture through a fine sieve into a large measuring cup.

3. Lightly brush six 1/2-cup ramekins with oil and set them on a baking sheet. Carefully fill the ramekins with the panna cotta mixture and refrigerate them for about 2 hours, until the panna cottas are firm.

4. Meanwhile, line a baking sheet with a silicone mat or lightly oiled parchment paper. In a small bowl, toss the pepitas with the cinnamon and nutmeg. In a medium saucepan, combine the remaining 3/4 cup of sugar with 1/3 cup of water and cook over high heat, swirling the pan gently, until a medium amber caramel forms, about 6 minutes. Remove from the heat and swirl in the butter and spiced pepitas. Pour the brittle onto the prepared baking sheet and spread it in a very thin layer. Let cool completely, about 20 minutes, then crack it into shards.

5. Run a knife around the panna cottas and invert onto plates. Garnish with the pepita shards and serve.

Jun26

Chocolate Babka

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Laden with chocolate, butter, and old-world charm, this babka is luscious served as dessert, with coffee, or as breakfast. While baking, the rich dough becomes incredibly tender, so it pulls apart in buttery pieces that melt in your mouth.

Chocolate Babka

Yield: Makes 2 loaves Active time: 1 hr Total time 6 1/2 hr

Ingredients

For dough
3/4 cup warm milk (105–115°F)
1/2 cup plus 2 teaspoons sugar
3 teaspoons active dry yeast (from two 1/4-oz packages)
3 1/4 cups all-purpose flour plus additional for dusting
2 whole large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces and softened

For egg wash
1 large egg yolk
1 tablespoon heavy cream or whole milk
For chocolate filling
5 tablespoons unsalted butter, well softened
2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/4 cup sugar

Special equipment: a stand mixer fitted with paddle attachment; 2 (8 3/4- by 4 1/2- by 2 3/4-inch) loaf pans; parchment paper

Preparation

1. Make dough:
Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

2. Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.)

3. Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.

4. Assemble babkas with filling:
Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise).

5. Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you.

6. Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you.

7. Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans.

8. Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)

9. Put oven rack in middle position and preheat oven to 350°F.

10. Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature.

Jun26

Over The Hump Old School Sound Check – Isley Brothers

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Happy Thursday and summertime! Isley Brothers getting me in the mood for the weekend. Enjoy!

Jun25

Chocolate Mink

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These luxurious little desserts are like gooey flourless chocolate pudding cakes. #ChocolatefiendsofTenaciousM enjoy!!

Chocolate Mink

Yield: Makes 2 servings Active time: 15 min Total time: 1 3/4 hr

Ingredients

2 tablespoons unsalted butter, cut into pieces, plus additional for greasing bowls or ramekins
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 large egg, separated
1 tablespoon sugar

Special equipment: 2 (5- to 6-oz) ovenproof glass or ceramic bowls or ramekins

Accompaniment: coffee ice cream

Preparation

1. Put oven rack in middle position and preheat oven to 350°F. Butter bowls or ramekins.

2. Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, 5 minutes. Whisk in egg yolk and a pinch of salt until combined.

3. Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks.

4. Whisk about one fourth of white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly.

5. Divide batter between bowls or ramekins. Cover each bowl with a small square of foil and crimp foil tightly around rim. Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water. Bake until puddings are just set, about 30 minutes. (Puddings will be gooey to the touch.) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour.

6. Just before serving, unmold puddings into serving bowls.

Jun25

Standing On Their Shoulders – Zelda Wynn Valdes

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You may not have heard of Zelda Wynn Valdes, but you’ve certainly seen her designs. The fashion designer is credited with creating the original Playboy bunny costume. The work of the trailblazing fashion designer/entrepreneur highlighted the coveted hour-glass figure in the 1940s and 1950s.

In 1948, was the first Black designer to open up her own shop on Broadway. Valdes created gorgeous gowns many stars like Mae West, Joyce Bryant, Josephine Baker, Gladys Knight, Sarah Vaughan, Dorothy Dandridge, Ella Fitzgerald and countless others.

Later in her life, she created costumes for the Dance Theater of Harlem, and Zelda Wynn Valdes also helped found the National Association of Fashion and Accessory Designers. She died in 2001 at age 96.

Check out some of her work.

Zelda Wynn Valdez 1
Valdes fits a gown on Dorothy Dandridge

Zelda Wynn Valdez 2
Ella Fitzgerald

Credit: mycoloures.com

Jun24

Taka-Naka Spring / Summer 2014

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Designers Tamara and Natasha Surguladze are Georgian-born identical twins, who arrived in London in 1996 to study design at Central St Martin’s and in 2000 Barneys NYC dedicated a wall to their awe-inspiring graduation collection. The Tata-Naka statement pieces regularly starred in the legendary series ‘’Sex in the City’’ and were worn by Carrie Bradshaw on the cover of the official book.

TataNaka Spring.Summer 2014 1TataNaka Spring.Summer 2014 2TataNaka Spring.Summer 2014 3TataNaka Spring.Summer 2014 4TataNaka Spring.Summer 2014 5TataNaka Spring.Summer 2014 6

Credit: londonfashionweek.co.uk

Jun24

Chocolate Butterfinger Pie

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After testing, trying and enjoying a variety of peanut butter pies, I think this one is perfect! You can make this into small pies instead of a large one and everyone gets their own individual pie. Plus they can be individualized if someone doesn’t want certain garnishes on top.

Butterfinger-Pie-450x400 1

Yields 8 servings

INGREDIENTS

1 1/2 cups chocolate graham crackers, crushed (1 packet, 9-10 crackers)
6 tablespoons butter or margarine, melted
1 Butterfinger candy bar, crushed
8 ounces PHILADELPHIA Cream Cheese
1 teaspoon vanilla extract
1/4 cup dark brown sugar
1/4 cup granulated white sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip, unthawed
8 oz ounces Cool Whip Extra
8 mini pie pans or ramekins
2 Butterfinger candy bar, crushed (divided into 2 bowls)
1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
1 ounce crushed peanuts

Butterfinger-Pie-450x400 2

DIRECTIONS

FOR PIE CRUSTS: Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger).

Divide mixture evenly among eight mini pie pans, and press firmly into bottom and sides. Put pie shells into freezer to chill until ready to fill.

FOR PIE: Mix together next 7 ingredients (PHILADELPHIA Cream Cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and Cool Whip and 1 cup Butterfinger candy bar, crushed). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute. Pie filling is now ready.

TO FINISH: Evenly divide pie filling into eight mini pie pans. Garnish each pie evenly with the 8 oz ounces Cool Whip extra, crushed Butterfinger, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional). Cover each pie and freeze for at least two hours before serving.

ADDITION: This can all be made into one large pie that serves 8 or into 8 mini pie pans for parties and other get togethers.

Jun23

Icebox Chocolate Cheesecake

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Brilliantly layered chocolate cookies with a quick mix of cream cheese, chocolate syrup, and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolaty “cheater’s” cheesecake.

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Yields: 8 to 10 servings
Total Time: 30 min

Ingredients

70 (from 2 packages) Nabisco Famous Chocolate Wafers
24 ounce(s) (three 8-ounce packages) cream cheese, at room temperature
1 cup(s) chocolate syrup, such as Hershey’s
1/4 cup(s) water

Directions

1. Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.

2. In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup and 1/4 cup of water and beat the chocolate cream for 2 minutes.

3. Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place 1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1 1/4 cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least 8 hours and preferably overnight.

4. Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the side of the cake to coat evenly. Cut into wedges and serve.

Jun22

Chocolate Sacher Torte

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Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. You can use the preserves three ways: for moistening the cake layers, as a thick filling between the layers, and as a glaze to seal the cake before covering it in chocolate. The cake is moist and luscious on its own, but it’s also delicious served the traditional way, with unsweetened whipped cream.

sacher-torte-recipe-fw0512-xl

Yields: one 9-inch torte
Total Time: 2 hr
Cook Time: 1 hr

Ingredients

6 large eggs, separated
1 cup(s) all-purpose flour
1/2 cup(s) (1/3 cup) almond flour or 2 ounces blanched almonds, ground
1/4 teaspoon(s) salt
1 1/2 stick(s) unsalted butter, softened
1 cup(s) sugar
5 ounce(s) bittersweet chocolate, melted and cooled slightly
1 3/4 cup(s) apricot preserves
2/3 cup(s) light corn syrup
2 tablespoon(s) rum
10 ounce(s) bittersweet chocolate, chopped
Unsweetened whipped cream, optional, for serving

Directions

1. Preheat the oven to 375 degrees F. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

2. In a large bowl, using a handheld electric mixer, whip the egg whites at high speed until soft peaks form.

3. In a small bowl, whisk the all-purpose flour with the almond flour and salt. In another large bowl, beat the butter and sugar until fluffy. Add the yolks, one at a time, and beat until fluffy. Beat in the chocolate, then beat in one-fourth of the whites. Using a spatula, fold in the rest of the whites until no streaks remain.

4. Scrape the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cake cool on a wire rack for 30 minutes, then remove the ring and let the cake cool completely. Invert the cake onto a plate and peel off the parchment. Turn the cake right side up. Using a long serrated knife, cut the cake horizontally into 3 even layers.

5. In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup of water and microwave until melted.

6. Set the bottom of the springform pan on a wire rack and set the rack on a baking sheet. Arrange the top cake layer, cut side up, on the springform pan.
Brush the cake with one-third of the melted apricot preserves. Spread 1/2 cup of the unmelted apricot preserves on top and cover with the middle cake layer. Brush the surface with another third of the melted preserves and spread another 1/2 cup of the unmelted preserves on top. Brush the cut side of the final layer with the remaining melted preserves and set it cut side down on the cake. Using a serrated knife, trim the cake edges if necessary to even them out.

7. In the microwave-safe bowl, microwave the remaining 1/4 cup plus 2 tablespoons of the apricot preserves until melted, about 30 seconds. Press the preserves through a strainer to remove the solids. Brush the preserves all over the cake until completely coated. Refrigerate for 20 minutes until set.

8. Meanwhile, in a medium saucepan, whisk the corn syrup with the rum and 2 tablespoons of water and bring to a boil. Cook until slightly thickened, about 1 minute. Put the chocolate into a heatproof bowl and pour the hot mixture on top. Let stand until melted, then whisk until smooth. If the chocolate glaze is too thick to pour, whisk in another tablespoon of hot water. Let cool to warm.

9. Using an offset spatula, scrape off any excess preserves from the cake so that it is lightly coated. Slowly pour half of the warm chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the side. Spread the glaze to evenly coat the torte. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream.

Jun22

Sunday Reflections

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2 Corinthians 12_9