Proverbs 20:3
3 It is to one’s honor to avoid strife, but every fool is quick to quarrel.
Jan12
Tag Archives: TenaciousMblog
Jan11
Chocolate Is My Kryptonite
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.
Jan10
It’s Time To Fly
For the first time in several years, I am feeling my own enthusiasm about the New Year from everyone in my circle. Maybe after years of treading water in a bad economy, everyone woke up on January 1, 2014, and said: “Enough!” Enough whining, enough pessimism, enough fearing that home values will tumble, another Bernie Madoff is already in “pod form” (i.e., Invasion of the Body Snatchers), waiting to take on the body of a Wall Street financier, or that the sky is falling. Just enough already!
I am very excited by this new optimism, and here’s hoping that it carries over past Valentine’s Day.
The following is reposted from tylerperry.com: “Don’t Stay Too Long” @ Wed, Jan 8, 2014. Perfect message!
I haven’t written in a while so this is a little long, but it’s so worth your time to read. I was in Wyoming recently and I was taking in the beauty of the place. I mean, I love it. As I was looking up at the mountains I saw an eagle flying above me. I had to stop and take in its majestic beauty. I had never seen a real life eagle. All I had heard about an eagle was in church when the pastor said that the eagle pushes its young out of the nest to teach it to fly. It really did move me watching this bird that had no doubt been pushed out of the nest and had learned to do what I was watching it do.
I got back to the cabin that evening and I started doing some research on eagles. I was so excited to read the story of how it learned to fly. Well, to my surprise, eagles pushing their young out of the nest is a myth. I was shocked. I know that I heard a preacher say that in church… now I ain’t gonna say that that pastor lied but I will say he didn’t do the research… LOL. So I did it on my own. I did find some interesting facts that got me thinking about life… mine and yours. It’s funny how God can speak through everything. Here’s what I found. Eagles build the biggest nest of all birds. It’s huge, comfortable and deep. One of the most interesting things that I found was the way that the eagle gets its young chicks to fly out of the nest. For many weeks it brings food to the nest. The little eagles have no worries, they have all they need to survive. But when the adult eagle deems that it’s time for the young eagles to fly, things get uncomfortable.
Now the young eagle doesn’t know that it’s time to fly, but the wisdom and the bird’s eye view of the mother knows that it’s time for the chicks to leave the nest. So you know what she does? She doesn’t bring food to the babies anymore, and this is what I found fascinating. Many times she will fly around the nest with the food in her beak so that the young eagles will be tempted or so hungry that they are forced to fly out of the nest and take it out of her beak. Stay with me I’m going somewhere here. As I thought about this, I thought about my life and how many times I was in a very comfortable space. I had all I needed. There was no need for me to go any further because I was comfortable. I wanted to stay there forever. You have to be careful when you get comfortable and stay too long. It’s easy to stop dreaming when your belly is full. You won’t feel the need to fly at all.
The truth is, as long as I was there in that really comfortable space, I wasn’t fulfilling my own destiny or my purpose. I wasn’t flying, I was content. Remember this, your greatest prayers are not usually answered in comfort. Think about it. I can really get deep into this with stories from my past but you’re probably tired of reading already… LOL… so I’ll try and wrap it up.
It took an uncomfortable situation or being hungry to make me get out and fly. Many times in life things are going well, but then everything that was so great changes and we wonder why. We wonder what happened. We are caught off guard. I am of the opinion that in those times God, who knows when it’s time for us to leave the nest, is allowing it to become uncomfortable so that we can move on to our next mission in life. Our next hope, our next dream, our next level.
After not realizing this for many years and resisting changes and going through hell, I’m glad to say that I have become so sensitive to when it’s time to move that I will move without having to have the turmoil. I’m telling you I was so stubborn that the house had to burn down for me to move. Now I know better. I’m aware of when it starts to happen, like things happen that don’t make any sense. People you have been friends with or in business with or otherwise for years just seem to go crazy and you don’t know why. What I’ve learned in those moments is that it is a time to fly. Business changes, jobs go away, friends break your heart, marriages end, relationships end, and most times all these things are signs that it’s time to take flight to your next level.
Nobody likes change, I get it, but don’t be angry or bitter when things change. Don’t be mad with people, especially when you know you did right by them and you did all you could do for the friendship or relationship. I’m sorry to tell you this my friend, but this moment was not about them it was all about you. I’m telling you if God has allowed you to become so uncomfortable in your situation, whatever it is, then its time for you to move! Don’t be afraid, just fly!
Last thing and then I’m done ;-). there is one part of the eagle story that I haven’t told you yet, and this is my favorite part. If those baby eagles get out of the nest and they are trying to fly and it’s not going well, then that same mother bird that provided for them while they were in the nest, that same eagle will fly under the baby eagle to keep it from falling, to keep it on course, and give it a sense of security. God’s got you, don’t be afraid! He won’t let you fall! Now here’s the question: what situation in your life has become so uncomfortable that you feel like you’re being starved for what you need? Maybe its God’s way of telling you it’s time to fly! It’s time to fly for your own dreams and your own hopes and goals. Fly for true love and real hope. This is your moment to fly, in 2014. Make this the year that you leave the nest without fear.
Jan9
Over The Hump Old School Sound Check- Marvin Gaye
“What’s going on in your world?” We can all make the world better one day at a time, one person at a time. I’ll let Marvin Gaye remind us.
Looking forward to the weekend! Happy Thursday and Happy Birthday to my great friend Barbara Kapp! You are one of the truly cool people holding it down in Big D.
Jan8
Decadent Chocolate Mousse
This easy chocolate mousse recipe is perfect to make ahead and best served in your fun drink glasses.
Serves: 6
Prep Time: 30 mins
Cook Time: 2 mins
Ingredients
200ml (7oz) double cream
200g (7oz) milk chocolate, chopped
2 tbsp Grand Marnier (optional)
2 medium eggs, at room temperature
Shavings of white chocolate, to decorate
Method
Put cream into a pan and heat until almost boiling. Take off the heat, add the chocolate – don’t stir – and leave for 5min. Add Grand Marnier, if using, and stir until glossy. Pour into a large bowl and leave to cool until tepid.
Separate the eggs – it’s important not to get any yolk in the white or you won’t create volume when you whisk up. Using an electric hand-whisk, beat the yolks into the chocolate for 1 min until smooth. Wash and dry whisks thoroughly, then whisk the egg whites until they form stiff peaks.
Using a metal spoon, stir a spoonful of whisked egg white into the chocolate mixture – this will loosen it so it’s easier to fold in the rest. Gently fold in remaining egg white (taking care not to knock out air) until mixture has no white blobs.
Spoon the mousse into six glasses and chill until set. Serve after an hour if you like a soft set – mousse will keep in the fridge for 24 hours. Take out of the fridge an hour before serving, then decorate with white chocolate shavings.
Jan8
The Power of Words
As a writer with a marketing background, words are the foundation of my toolkit. I love words. I’ve studied their impact on messaging and their ability to affect people and evoke action or reaction.
This video was initially used by an ad agency to remind potential clients that messaging is critical to increasing sales. As the video went viral, its impact on humanity surfaced.
NOTE: Our words last beyond their intrinsic meanings. Choose them wisely.
Definitely worth reposting…
Jan7
DREAM TREAT
Irish Stout Cake with Bailey’s Ganache
I love that chocolate lovers share a universal flavor. This chocolate cake has become one of my favorites. Another “Chocolate On Steroids” recipe!
Ingredients
Irish Stout Cake
2 cups flour
2 cups sugar
2 tsp baking soda
3/4 tsp salt
2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 cup unsalted butter
1 12oz bottle of Guinness Stout beer
3/4 cup dark chocolate cocoa powder (I used Hershey’s)
1 Tbsp espresso powder
Bailey’s Cream Cheese Frosting
6oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1/4 cup shortening
2 1/4 cups powdered sugar
1/8 tsp salt
1 Tbsp Bailey’s Irish Cream
Bailey’s Ganahe
6oz high quality white chocolate (not white chocolate chips)
1/4 cup heavy cream
1/4 cup Bailey’s Irish Cream
1 Tbsp unsalted butter
White chocolate shavings (garnish)
Instructions
Irish Stout Cake
Preheat oven to 375 F degrees. Grease and flour 2 8in round cake pans. I also lined mine with parchment paper.
In a medium pot, melt the butter over medium-high heat. Whisk in the beer, cocoa powder and espresso powder until smooth. Bring to a simmmer and let bubble 1-2 minutes, stirring constantly. Set aside to cool 5-10 minutes. While it’s cooling, sift together the flour, sugar, baking soda and salt in a large bowl. Set aside.
In another large bowl, whisk together the vanilla, eggs and buttermilk. Once the chocolate mixture has slightly cooled, add 1-2 Tbsp of it to the eggs and milk and whisk until smooth. This is going to temper the eggs so they don’t scramble. Slowly pour the remaining chocolate in with the eggs and whisk until incorporated. Make a well in the flour and pour in the chocolate. Use a spatula to fold together until no more flour can be seen. It will still be clumpy at this point. With your whisk, quickly stir the batter 20 strokes. Do not over mix. The batter may still have a few lumps in it, but that’s okay.
Divide the batter evenly into the prepared pans. (I got about 2 3/4 cup of batter into each pan.)
Bake at 375 F degrees for 15 minutes. Reduce the temperature to 350 F degrees and cook another 14-16 minutes or until a toothpick comes out clean. Cool cake in the pans for 10 minutes until removing to a wire rack to cool completely. Once cooled, trim the tops so that each cake is level and the same height. Wrap cake layers and freezer for several hours or over night.
Bailey’s Irish Cream Frosting
Using your stand mixer, cream together the cream cheese, butter and shortening until smooth.
Add the powdered sugar and beat on high for 2 minutes. Scrape the sides of the bowl to ensure everything is incorporated. Add the Bailey’s and salt and mix for 1 more minute.
Chill in the freezer for about 10 minutes or until firm and easily spreadable without being too soft.
Bailey’s Ganache
Run the white chocolate though the food processor until it is in very small, fine pieces. If you don’t have a food processor you can just chop the chocolate into very small, fine pieces. Place them in a medium glass bowl.
In a medium pot, bring the heavy cream, Bailey’s and butter to a simmer. DO NOT BOIL. Pour
cream over the chocolate and let it stand for 1 minute. Stir chocolate and cream slowly and smoothly until all the chocolate has melted. Do not over-stir the chocolate… you don’t want to create air bubbles. Place the bowl in a ice bath until it has come to room temperature. Cover and chill for 1 hour or until it has thickened.
Assembly
Place first layer of cold from the freezer cake on your cake stand, cut side up. Using all the cream cheese frosting, spread an even, flat layer across the top of the cake to the edges. Place the second layer of cake, cut side down on top of the frosting. Press down gently until the top is level. Put cake in the freezer for 10-15 minutes.
Remove the cake from the freezer and spoon ganache on the top of the cake. Using an offset spatula, GENTLY AND SLOWLY spread the ganache to the sides of the cake. Add more ganache when needed to create an even layer. You’ll want the ganache to slightly drip off the sides, but most of it to remain on top. Pop any air bubbles with a toothpick.
Garnish the top of the cake with white chocolate shavings. Store cake in refrigerator until ready to serve. Remove 15-20 minutes before you want to cut the cake. Store in an air tight container up to 2 days.
Jan5
Mexican Hot Chocolate
Welcome warmth on a chilly day, and if you are in the US, that’s just about everywhere this weekend. Easy to make and oh so good!
Serves: 6 Edit
Yields: 1 litre (1¾ pint)
Ingredients
1 litre (1¾ pint) semi-skimmed milk
(75g (3oz)) cocoa powder
75g (3oz) caster sugar
½-1tsp ground cinnamon
2 large pinches cayenne pepper
Method
Gently heat semi-skimmed milk until nearly boiling. In a bowl, mix cocoa powder, caster sugar, ground cinnamon and cayenne pepper. Add a little of the milk, mix until smooth, then put into pan, stirring, to reheat.
Top with whipped cream and mini marshmallows.
Jan5
SUNDAY REFLECTIONS
Matthew 17:20
He replied, “Because you have so little faith. I tell you the truth, if you have faith as small as a mustard seed, you can say to this mountain, ‘Move from here to there’ and it will move. Nothing will be impossible for you. “ Read the rest of this entry
Jan4
Dream Treat Part Deux
So nice, I thought I’d do it twice. For my #chocolate lovers, this is for you. It may not work for any #chocolate lover wannabe’s. Believe me, the CHOCOLATE GODS will know if you’re faking… Enjoy!
Preparation time : 20 minutes Freezing time : 12 hours
Ingredients
1 tin NESTLÉ® Sweetened Condensed Milk
2½ cups whipped cream
2 bars KIT KAT® CHUNKY
1½ tablespoons NESCAFÉ Instant Coffee, dissolved in 2 tablespoons hot water
Preparation
Combine NESTLÉ® Sweetened Condensed Milk and whipped cream in an electric mixer. Beat until thick and creamy.
Pour half of the mixture into foil lined 9in x 5in loaf pan. Place KIT KAT® CHUNKY bars in the middle and freeze for ½ an hour.
Add NESCAFÉ Instant Coffee to the remaining cream mixture and mix until combined.
Take out the cake from the freezer. Spoon over the NESCAFÉ mixture, cover with cling film and freeze for at least 12 hours until set.
Cut into slices to serve.
Egos & Buffaloes 