Tag Archives: Marcia Williams Cromer

Feb3

Chocolate Pâté With Cranberry Coulis

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CHOCOLATE PATE WITH CRANBERRY COULIS

#chocolatefriendsofTenaciousM… If you are trying to do something unique for your loved ones on special occasions, #Valentine’sDay, this recipe is just the right choice because the dessert is excellent in all ways; taste, appearance, presentation and is very easy to do. It is something like fudge; the only difference is it is a lot softer, the taste is great, and the sweet flavor of chocolate is enhanced by the tart tang of the cranberry coulis. You may also substitute raspberry for this recipe if you prefer.

Ingredients For Chocolate Pâté with Cranberry Coulis:

Cranberry Coulis
1 1/2 cups jellied cranberry sauce
3/4 cup cranberry juice cocktail
1 teaspoon lime juice

Pâté
1 1/2 cups heavy whipping cream, divided
1 large egg yolk
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
1/3 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
Whipped cream

Directions For Chocolate Pâté with Cranberry Coulis:

For Cranberry Coulis:
Place cranberry sauce, cranberry juice cocktail and lime juice in blender; cover. Blend until smooth. Refrigerate. Makes 1 3/4 cups.

For Pâté:
Line 8 x 4-inch baking pan with plastic wrap. Combine 1/4 cup whipping cream and egg yolk in small bowl. Combine morsels, corn syrup and butter in heavy-duty medium saucepan. Melt over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Add cream mixture to saucepan. Cook, stirring constantly, over medium heat for 1 minute. Let cool to room temperature.

Beat remaining cream and vanilla extract in small mixer bowl until soft peaks form. Using a rubber spatula, gently fold chocolate mixture into the whipped cream. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight or freeze 3 hours.

TO SERVE:
Spoon Cranberry Coulis on a dessert plate. Place a slice of Chocolate Pâté on plate. Garnish with whipped cream.

Feb2

My Super Bowl Chocolate Pizza

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For the true pizza lover: a dessert version worthy of Super Bowl Sunday! I’m ready!!

Chocolate PizzaSUPER Bowl Sunday Nails

Yield: 6 servings

ingredients
Your favorite pizza dough
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

preparation
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.

Feb2

SUNDAY REFLECTIONS

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Here’s what I do. Focus on love and the rest seems to fall right into place.

Phillipians 4_6

Philippians 4:6-7

6 Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. 7 And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.

Feb1

Chocolate and Lemon Pie

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Chocolate and Lemon Pie

This dessert is like two of my favorite flavors getting married, and you’re invited to the wedding. #chocolatefriendsofTenaciousM Enjoy!

Preparation time : 25 minutes Cooking time : 10 minutes
Serves: 10 persons

Ingredients
2½ cups oreo cookies crushed
1/3 cup butter, melted

For the filling:
1 tin sweetened condensed milk
2 tablespoons butter, melted
2 tablespoons cornstarch
2 egg yolks, beaten
3 tablespoons lemon juice
1 teaspoon lemon zest, grated

For the topping:
1 tin Cream
200 g semi-sweet chocolate chips, melted
½ cup water

Preparation
Combine cookies and melted butter in a mixing bowl and mix well. Press cookies mixture into the base and sides of 26 cm loose bottom tart tin and set in the fridge for 10 minutes.

Meanwhile, in medium non-stick saucepan, combine sweetened condensed Milk , butter and cornstarch. Bring to boil over medium heat with constant stirring; cook and stir for 1 minute. Remove from heat and pour a small amount into egg yolks and mix then put the egg yolks mixture into the same saucepan. Cook over medium heat for 2 minutes and remove from heat. Add lemon juice, lemon zest and stir.

Pour the mixture over the prepared tart base and set in the fridge for ½ hour or until set. In a medium bowl, combine cream , melted chocolate and water and pour evenly all over the filling. Place in the fridge until the top is firm to slice.

Jan31

Designer Karen Walker’s “Visible” Campaign

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In my quest to discover how the world affects fashion, I am excited to share the artistry of Karen Walker. She has presented some stellar look books in the past, featuring seniors and kids rocking her spectacular sunglasses. This season’s look is no exception. In her latest campaign entitled “Visible,” she recruits the very Kenyan based artisans who’s skill sets are a direct result of the Ethical Fashion Initiative.

Some models were the skilled craftspeople who were directly responsible for manufacturing the cases that her amazing sunglasses come with. We love how she came full circle and celebrated those responsible for producing her great products. What do you think? Enjoy!!

miss-moss-karen-walker-kenya-1Karen Walker Sunglasses 2Karen Walker Sunglasses 3Karen Walker Sunglasses 4Karen Walker Sunglasses 5Karen Walker Sunglasses 6Karen Walker Sunglasses 7Karen Walker Sunglasses 8karen-walker-kenya-9karen-walker-kenya-10

Alicia Hall, Style Pantry

Jan31

“Control is for Beginners”

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…Great quote by Deborah Mills-Scofield – Harvard Business Review.

I want to take the thought even further to say controlling managers suck and I’m glad I’m not one. Have you ever noticed how much energy you expend trying to control anything, whether it’s navigating a car on an icy road; crafting with an overzealous glue gun; or even engaging in small talk? The latter usually results in the pain of knowing you overshared with some random person with whom you were just trying to be sociable.

Now imagine controlling managers are spending that same energy ten times over to create a false sense of security for themselves. What could be uglier than that– besides maybe scoring a great sample sale on your favorite designer shoes and discovering one shoe is too tight, or really cheap chocolate that looks delicious until you taste it, or God forbid, dating a stalker who happens to be so adorable that you try to overlook that flaw? There is no beauty in control and there is certainly no art in it.

Control is for Beginners

“When we don’t give people the space to take calculated risks, learn, apply, and iterate, we are really risking our future. While there is a risk to improvising and spontaneity, control brings its own insidious dangers. In our push for perfection, we over-engineer. We add so many bells and whistles that it takes a genius to use the product. Just because we can doesn’t mean we should. Just because we can practice to perfection doesn’t mean that’s best.” -BRENDA MICHELSON

Jan30

Australia – Baked Chocolate and Orange Pudding Recipe

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This is really quick to make. #chocolatefriendsofTenaciousM will love this one served warm with ice cream!

Baked_chocolate_Orange_Puding 2

Serves 6

Ingredients:
600 ml (20 fl oz) low-fat milk
zest of 1 orange
1 tspn vanilla extract
90 g (3 oz) agave syrup
2 tbsn cocoa powder, sifted
2 eggs
2 tbsp butter
3 thick slices seeded brown bread
cocoa and icing sugar, for dusting
sugar-free ice cream, to serve

Preparation:
Preheat oven to 350 degrees
Bring milk to the boil in a saucepan with orange zest, vanilla and agave syrup. Remove from heat and cool slightly.
Mix cocoa to a paste in a cup with a spoon of cold milk, then whisk into the hot milk. Lightly whisk the eggs in a bowl. Pour the hot milk mixture over the top (ensure the milk is not boiling). Continue to stir.
Spread butter onto the slices of bread and arrange in a small baking dish. Pour the chocolate custard mixture evenly over the top. Allow to stand for 15 minutes to allow bread to absorb custard.
Bake in oven for 35 minutes. Dust with a little cocoa and icing sugar. Serve warm with some light or sugar-free ice cream.

Jan30

The Isley Brothers – Over The Hump Old School Sound Check

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The Isley Brothers are an American musical group originally from Cincinnati, Ohio, originally a vocal trio consisting of brothers O’Kelly Isley, Jr., Rudolph Isley and Ronald Isley.

The group has been cited as having enjoyed one of the “longest, most influential, and most diverse careers in the pantheon of popular music”. Alongside a fourth brother, Vernon, the group originally performed gospel music until Vernon’s death a couple years after its original formation. After moving to the New York City area in the late 1950s, the group had modest chart successes during their early years, first coming to prominence in 1959 with their fourth single, “Shout”, written by the three brothers. Initially a modest charted single, the song eventually sold over a million copies.

Afterwards the group recorded modestly successful works for a variety of labels, including the top 20 single, “Twist & Shout” and the Motown single, “This Old Heart of Mine (Is Weak for You)” before recording and issuing the Grammy Award-winning hit, “It’s Your Thing” on their own label, T-Neck Records. Initially influenced by gospel and doo-wop music, the group began experimenting with different musical styles incorporating elements of rock and funk music as well as pop balladry. The inclusion of younger brothers Ernie Isley (lead guitar, drums) and Marvin Isley (bass guitar), and Rudolph’s brother-in-law Chris Jasper (keyboards, synthesizers) in 1973 turned the original vocal trio into a self-contained musical band. Credit: Wikipedia

The Isley Brothers won me over with their albums: “Go For Your Guns” and “The Heat Is On”, featuring “For the Love of You”,”Make Me Say It Again, Girl” and “Voyage to Atlantis.” Here is one of my favorite versions of the song “Caravan of Love.”

Jan29

Geology Rocks!

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OK, forgive me for the lame heading, but I actually do love geology. In fact, had I been a better math student, I would have become a geologist rather than a writer. Believe me I tried. I eagerly attended geology 101 and 102 in hopes that my love of nature, the earth, maps and the world around me would somehow transform me into a mathematician. Sadly, it was not to be. Probably, and even sadder, my love for partying with friends on 6th Street in Austin, Texas conflicted with my desire to study as hard as math required. Plus, the other geologist would have probably laughed at my rhinestone-trimmed offshore rigger outfits. Anyway, I did become a writer and the following poem is my consolation prize.

TOPOGRAPHY

Walking the dark side of roads
I use no light
Or share what I have lost-
Mind records its landscape
Soul exaggerates relief between
The distances of falls
Mark the path- leaving scars
Which are a map
To route mistaken turns-
And guide my search of private ground
Until the key shines back at me

Jan28

Double-Crusted Chocolate-Covered Sweet Surprise Cheesecake

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double-crusted-cheesecake

A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake. Warning: #forchocolateloversonly

Serves: 12

Total Time: 1 hr 30 min
Prep Time: 30 min
Cook Time: 1 hr

Ingredients

Ganache Topping
12 ounce(s) Ghirardelli semisweet chocolate
1 cup(s) heavy cream
2 tablespoon(s) unsalted butter
1 tablespoon(s) pure vanilla extract
1/4 teaspoon(s) instant coffee granules

Oatmeal-Pretzel Crust
1/2 cup(s) lightly packed brown sugar
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) rolled oats
1 1/2 cup(s) salted pretzels, crushed (coarsely or finely per your preference)
1 1/2 stick(s) unsalted butter, melted
Butter to grease pan

Filling
2 block(s) (8 ounces each) Neufchatel cheese, at room temperature
1 1/2 cup(s) low-fat Greek yogurt
3 eggs
1 cup(s) white sugar
2 teaspoon(s) pure vanilla extract
1 bag(s) (10-ounce) miniature Snickers Almond bars (about 15 mini bars)

Directions
Make Ganache: Put chocolate chips in a glass or steel bowl. In a small saucepan, bring cream and butter to a boil and pour it over the chocolate chips. Leave chocolate and cream alone for 5 minutes, then stir to combine; mix in vanilla and coffee granules. At room temperature the ganache is the perfect consistency to “frost” the cheesecake.

Preheat the oven to 375˚F. Use a fork to combine all ingredients for the crust. Lightly grease the bottom and sides of the springform pan with butter. Pour half crust mixture (2 1/2 cups) into greased cheesecake pan and reserve other half of crust mixture for later. Use a glass to help you firmly press the mixture down evenly. Bake crust for 8 minutes. Once the crust is out of the oven, turn the oven down to 325°F.

Chop candy bars into bite-sized pieces. Use a mixer to blend together Neufchatel cheese and Greek yogurt; once they’re fully incorporated, mix in one egg at a time; add sugar and vanilla and mix until everything is just incorporated. Fold in chopped candy and pour mixture into pre-baked crust. Bake for 40 minutes, then remove cheesecake from the oven and evenly sprinkle remaining crust mixture on the top; bake for another 20 minutes.

Allow cheesecake to cool completely, then refrigerate for 2 hours. Pour the room-temperature ganache over the cheesecake and spread it out in an even layer (some chocolate will drip down the sides of the cheesecake, but don’t worry about spreading it evenly over the sides). Refrigerate for another 2 hours.