Happy Thursday #musicfriendsofTenaciousM!
Heatwave is an international funk/disco band featuring Americans Johnnie Wilder, Jr. and Keith Wilder of Dayton, Ohio, Englishman Rod Temperton, Swiss Mario Mantese, Czechoslovak Ernest “Bilbo” Berger, Jamaican Eric Johns and Briton Roy Carter. They were known for their successful songs “Boogie Nights”, “Always and Forever”, and “The Groove Line”.Credit: Wikipedia
Get that classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that’s flecked with minced lemon verbena.
Yields: 3 1/2 dozen cookies
Total Time: 1 hr 30 min
Cook Time: 30 min
Ingredients
2 stick(s) unsalted butter, softened
1 cup(s) granulated sugar
1 cup(s) light brown sugar
2 large eggs
2 teaspoon(s) pure vanilla extract
1 teaspoon(s) baking soda
2 teaspoon(s) hot water
3 cup(s) all-purpose flour
1/2 teaspoon(s) salt
2 cup(s) chopped bittersweet chocolate
Red Miso Buttercream — Red Miso Buttercream
Directions
1. Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper. In a standing electric mixer fitted with paddle, beat butter until creamy, 1 minute. Add granulated sugar and brown sugar and beat at medium speed until light and fluffy, 3 minutes. Beat in eggs and vanilla. In a bowl, dissolve baking soda in hot water and stir into batter. At low speed, beat in the flour and salt until incorporated. Add chocolate and beat just to distribute evenly.
2. Scoop 1 1/2-inch balls of dough onto lined baking sheets, spacing them 1 1/2 inches apart. Bake in center of oven, one baking sheet at a time, for 16 minutes, until golden; shift baking sheet from front to back halfway through. Let cookies cool. Serve with Red Miso Buttercream.
This is a poem for sad women.
It belongs to that ubiquitous, yet peculiar sect of
women who are destined to lack necessary
qualities which reap lives of gaiety and
terminal bliss.
Those who nurtured us should have warned
that women of talent encounter
ice walls which melt only for coquettish smiles.
At best, we could have known to conceal
our natural resources.
This rich tart is like a dark-chocolate truffle in a crisp, flaky cocoa crust. Bourbon adds a wonderful smokiness; be sure to heat it carefully with the sugar so it doesn’t ignite.
Yields: One 10-inch tart
Total Time: 4 hr 40 min
Cook Time: 40 min
Oven Temp: 350
Ingredients
Pastry
1 1/2 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa powder
1/4 teaspoon(s) salt
2 stick(s) unsalted butter, at room temperature
1/2 cup(s) sugar
1/2 teaspoon(s) pure vanilla extract
Filling
12 ounce(s) bittersweet chocolate, coarsely chopped
1/4 teaspoon(s) salt
1/2 cup(s) bourbon
1 cup(s) sugar
2 stick(s) unsalted butter, cut into small pieces, at room temperature
5 large eggs, at room temperature
Directions
1. Prepare the Pastry: In a small bowl, sift the flour with the cocoa powder and salt. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium-high speed until it is well blended. Beat in the dry ingredients at low speed until just combined. Add the vanilla extract and beat just until a soft dough forms, about 5 seconds. Press the pastry into a disk, wrap in plastic, and refrigerate until the dough is firm, about 1 hour.
2. Preheat the oven to 350 degrees F. On a floured work surface, working quickly, roll out the pastry to an 11-inch round, about 1/4-inch thick. Transfer the pastry to a 10-inch fluted tart pan with a removable bottom. Gently press the pastry over the bottom and up the side of the pan. Trim off any excess pastry. Refrigerate the shell for about 20 minutes, until firm.
3. Line the pastry with foil and fill with pie weights or dried beans. Bake for about 30 minutes, until almost cooked. Remove the tart shell from the oven and let cool for 15 minutes, then gently remove the foil and weights. Return the shell to the oven and bake for about 12 minutes longer, until dry. Transfer to a wire rack and let the tart shell cool to room temperature. Just before filling, refrigerate the tart shell for a few minutes until slightly chilled.
4. Prepare the Filling: Put the chocolate and salt in the bowl of the standing mixer fitted with the whisk attachment. In a small saucepan, heat the bourbon with the sugar over moderate heat, stirring a few times, just until the sugar is dissolved; try not to let the bourbon boil. Pour the warm bourbon mixture over the chocolate. Add the pieces of butter and the eggs, and beat at moderate speed until the mixture is creamy and shiny.
5. Set the tart shell on a large baking sheet and pour in the filling. Bake for 35 to 40 minutes, until the filling has risen and the top is cracked in places. Transfer the tart to a rack and let it cool completely. Unmold the tart and refrigerate it overnight. Using a sharp knife, cut the tart into thin wedges and serve.
This is a high-rising cake with an intensely chocolaty custard and coated with cake crumbs. #chocolatefriendsofTenaciousM enjoy!
Yields: 8 to 10 servings
Total Time: 2 hr 30 min
Cook Time: 25 min
Ingredients
Cake
1 stick(s) unsalted butter, softened, plus more for pan
2 1/4 cup(s) cake flour
Cake flour, for dusting
1/4 cup(s) solid vegetable shortening
2 cup(s) sugar
3 large eggs
2 teaspoon(s) pure vanilla extract
3/4 cup(s) unsweetened natural cocoa powder, (See Note)
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) milk
Filling
3 cup(s) water
2 1/2 cup(s) sugar
1 tablespoon(s) light corn syrup
1 1/2 cup(s) unsweetened natural cocoa powder, (See Note)
2/3 cup(s) cornstarch
6 tablespoon(s) unsalted butter, cut into small cubes
1/2 teaspoon(s) pure vanilla extract
1 pinch(s) salt
Directions
1. Preheat the oven to 375 degrees F. Butter two 9-inch round cake pans and coat lightly with flour. Line bottoms with parchment paper. In a standing electric mixer fitted with whisk, beat 1 stick of butter with shortening until creamy. Add sugar and beat at medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Add vanilla. At lowest speed, beat in cocoa powder, baking powder, baking soda, and salt. Add 2 1/4 cups of cake flour and milk in 3 separate alternating batches, scraping down side and bottom of bowl occasionally.
2. Divide cake batter between prepared pans and smooth tops. Bake in center of oven for about 30 minutes, until a toothpick inserted in centers comes out with a few moist crumbs attached. Let cakes cool for 15 minutes, then invert them onto a rack and let cool completely.
3. In a large saucepan, combine 2 1/2 cups of water with sugar, corn syrup, and cocoa powder and bring to a boil, whisking constantly. In a bowl, whisk cornstarch with remaining 1/2 cup of water until smooth; whisk into cocoa mixture. Cook over moderately high heat, whisking constantly, until very thick, 3 minutes. Turn off heat, whisk in butter, vanilla and salt. Scrape filling into a bowl and press a sheet of plastic wrap onto surface of filling. Let cool, then refrigerate until firm, 45 minutes.
4. Using a serrated knife, halve each cake layer horizontally. Break up less attractive top cake layer and transfer to a food processor; pulse into crumbs. Reserve two cake bottoms and one smoother top.
5. Set one cake bottom on a cake plate and spread with 1 1/2 cups of filling. Top with second bottom layer and another 1 1/2 cups of filling. Cover with cake top and spread remaining filling over top and side. Pat crumbs all over the cake. Refrigerate for at least 1 hour before serving.
Tips & Techniques
Natural cocoa powder is one of two types of unsweetened cocoa. It’s bitter and adds intense chocolate flavor to the cake. Don’t use Dutch-process or other alkalized cocoa; when combined with baking soda, it can make a cake taste soapy.
I let the nails grow and petrify
over the toes of an old lady.
Nina, whom I love to care for
says it takes podiatry now.
Using water will clean the tool
but cannot sharpen.
That takes metal-hard strength.
Water seams weak to me,
yet it is strong enough to soften and
make a file unneeded.
Her skin has wrinkled so it must be ready.
The water proves itself and
erodes neglect that stiffens nature.
Smoothes aging lines that go deep
like basement rock
Boars through without fizz or drill
And lets me trim and buff and
Polish eight – blood red.
I leave the big toes clean to see my work
And gain some balance.
Most writers will relate to the compulsion that can occur when you are writing. It can be ceaseless, day or night, you think of a line and have to write it down before the idea escapes you. It’s our addiction of sorts…
Word Jones
Nose open inhaling time
Your head and hands make contact and
Ignite the smoking mind
With a need
You deal a line to whomever wants a hit
Waking words inject rhyme
Trip in waiting rooms where
Junkies have no sleep lines to trace
Thoughts will always find you-
They clasp creative veins and constrict
Normal flow outside the high place
Sometimes you just have to take yourself out of the picture…
This dessert, excerpted from the cookbook My Sweet Mexico by Fany Gerson, gets its name from a magical thing that occurs in the oven. You fill a caramel-lined cake pan with chocolate cake batter, pour a layer of flan on top, and bake. When it comes out of the oven, you find that the flan has disappeared, and all you see is chocolate cake. You wait for it to cool, unmold it, and there is the flan! This is a sticky, rich, sweet dessert that is not for chocolate-lover wannabees!
Serves 8 to 10
For the cake:
1 cup cajeta, (see tip, below)
3/4 cup sugar
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder, preferably Dutch processed
1/2 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
1/2 cup buttermilk
3 Tbs. vegetable oil
1 egg, at room temperature
1/2 tsp. pure vanilla extract
For the flan:
1 (12-oz.) can evaporated milk
1 (14-oz.) can condensed milk
4 eggs
1/2 tsp. pure vanilla extract
1/2 tsp. salt
3/4 cup coarsely chopped, toasted pecans or walnuts, for garnish
TIP:
Cajeta, or Mexican milk caramel, is usually made with goat’s milk, and available at Latin markets. If you can’t find it, substitute dulce de leche.
Preheat the oven to 375°F. Lightly grease the bottom and sides of an 8-inch cake pan.
Pour the cajeta over the bottom and sides of the cake pan using a brush or the back of a spoon (you can heat the cajeta very slightly in the microwave so that it is easier to spread).
Make the Cake:
Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla. Add to the flour mixture, whisking until thoroughly combined. Pour the cake batter into the pan and set aside.
Make the Flan:
Combine the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender and blend until there are no visible lumps. Pour gently over the cake batter.
Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over. Garnish with the toasted nuts. Serve cold or at room temperature.
What I wanted to say
About what I’m thinking
What I’m feeling
What I know, what I am afraid of now is you
Strange in too many ways
You don’t fit me
And makes me sadder
Than I ever want to be again
I’d like to have me back
Just as uncluttered and stoic
My heart needs no aerobics of emotion anymore
Jolting up and down
Leaves me tired for too long afterwards
And I won’t come back again
Because of burn-out
You remind me of offerings
That never replace themselves
But slowly drain
An uneven transfusion
Egos & Buffaloes 