Happy amazing Sunday morning #friendsofTenaciousM! Enjoy this day!
Jan24
Tag Archives: Writers
Jan20
Chocolate Fried Pies
An old fashioned, made from scratch, fried pie has no equal. And for the best fried chocolate pies, you have to make your own chocolate paste out of sugar, butter, and cocoa powder. You can make these with canned biscuit dough but they won’t be the same. They will still be good in a pinch though. You can also make these simply by sticking a mini chocolate bar inside each one – but it won’t be the same, either. They will still be good in a pinch, though! Just do what you have time to do and put your heart into it.
Ingredients
2 Cups all purpose flour
1 teaspoon salt
½ cup shortening
½ cup milk, more if needed
vegetable oil (for frying)
Filling
2 cups sugar
6 tablespoons unsweetened cocoa powder
½ cup (1 stick) butter or margarine, melted
Directions
1. In a medium bowl, combine the flour and salt. Cut in the shortening with a long tined fork. Add the milk and stir until the dough sticks together.
2. Divide the dough into ten ball shaped portions.
3. In a separate bowl, stir together melted butter, cocoa powder, and sugar until it forms a paste.
4. Pour oil to a depth of ¼ inch in a large skillet and place over medium high heat to preheat while you assemble pies.
5. On a floured surface, roll or pat each dough ball into a 6 inch circle. Place 2 tablespoons of chocolate paste in center of each. Dip fingertips in water and run around outside edges of crust. Fold over and crimp with fork to seal.
6. After oil has heated for at least five minutes, reduce heat to medium. Carefully add a few pies at a time to hot oil and cook until browned on one side, flip and brown on the other.
7. Remove to paper towel lined plates and repeat until all pies are cooked.
Cool slightly before serving.
Jan14
My Work Office Makes Great Travel
I really appreciate the opportunity to work in my New Mexico market. Truly, it makes me think I could live here!! #BEAUTIFUL
Jan10
Sunday Reflections
Happy Sunday lovely friends. Have a beautiful week!
Jan9
Chocolate Cake with Cream Cheese Frosting
A TenaciousM Dream Treat! Enjoy!!
Ingredients
1/3 cup flour (85 g)
4 Tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1 pinch salt
1/3 cup sugar (add up to 1/2 cup for sweeter cake)
1 egg
4 Tbsp butter (60 g)
3/4 tsp vanilla
1/2 cup milk (120 ml)
** Cream Cheese Frosting **
100 g cream cheese (3.5 oz)
3 Tbsp butter (45 g)
10 drops vanilla
8 Tbsp powdered sugar (60 g)
Coconut flakes or sprinkles (optional)
Directions
1. Let the egg and butter sit out at room temperature for 30 minutes. Preheat oven to 180C/350F. Put in a large bowl and beat/cream with a fork or mixer until creamy, soft and a little fluffy.
2. Add the sugar (I used natural sugar so it looks brown here) a little at a time and mix well.
3. Add egg and vanilla. Continue to beat until well mixed.
4. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually mix the flour mixture and the milk into the butter and egg mixture. Beat until smooth.
5. Grease well a 8-inch (20.5-21 cm) pie dish or cake pan with oil or butter. Pour in the batter and spread out evenly.
6. Bake in the oven for 30 minutes. Check the center with a toothpick – if it comes out clean it’s done! Let cool on a rack for 10 minutes. Remove and let cool completely before frosting, about 1 hour.
7. While the cake is cooking prepare the icing. Let the cream cheese and butter soften a little at room temperature. Put in a bowl and beat/cream until smooth.
8. Gradually mix in the powdered sugar.
9. When the icing becomes soft enough to spread, it’s done! Store the fridge until the cake has cooled.
When the cake is completely cooled, you can spread on the icing! If the icing hardened a little in fridge, let it warm up a few minutes until you can spread it.
Finish up by sprinkling some coconut flakes or sprinkles. Slice and serve!!
Jan2
2016… New Year, New Opportunities
Dreaming even bigger in 2016!!! Always, TenaciousM
Jan1
Happy New Year 2016!
Wishing you and yours a wonderful New Year full of all the dreams your heart can hold! See you from Paris! Forever, TenaciousM
Dec30
Chocolate Clementine Cake with Hot Chocolate Sauce
This cake can be made a day in advance. The Hot Chocolate Sauce can be stored, covered, in refrigerator up to 1 week; reheat over low heat until warmed through. Make both the cake and sauce with the best quality bittersweet chocolate you can find. Substitute semisweet chocolate if you wish.
Makes 12 to 16 servings
Ingredients
12 ounces bittersweet chocolate, chopped
1 cup butter, cut into pieces
7 large eggs, separated
1 cup sugar, divided
3/4 cup all-purpose flour
2 teaspoons grated clementine zest (about 2 clementines)*
2 medium clementines, peeled and coarsely chopped*
3 tablespoons orange liqueur**
1/4 teaspoon salt
Hot Chocolate Sauce
Garnish: sweetened whipped cream
Preparation
Prep: 30 Minutes
Cook: 50 Minutes
1. Preheat oven to 350°. Grease a 9-inch springform pan; line bottom with parchment paper. Grease and flour parchment, tapping out excess flour; set aside.
2. Stir together chocolate and butter in a heavy saucepan over low heat until smooth. Remove from heat.
3. Beat egg yolks and 3/4 cup sugar in a large bowl at medium speed with an electric mixer until pale and thick. Add melted chocolate mixture, beating until blended. Add flour, beating until blended, stopping to scrape down sides. Stir in zest, chopped clementines, and orange liqueur.
4. Beat egg whites in a separate bowl at medium-high speed with an electric mixer until foamy. Add salt and remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third egg white mixture into chocolate mixture; repeat twice. Pour mixture into prepared pan.
5. Bake at 350° for 50 to 55 minutes or until slightly firm to touch. (Cracks will form on top of cake.) Remove cake to a wire rack; run sharp knife around edge of pan to loosen. Cool slightly.
6. Remove sides of springform pan. Invert cake onto serving plate, and remove springform bottom and parchment paper. Serve warm with Hot Chocolate Sauce; garnish, if desired.
Dec23
Chocolate Peanut Butter Saltine Toffee
With just six ingredients, these sweet treats will be your go-to recipe for all holiday parties. Chocolate Peanut Butter Saltine Toffee ready for all your Christmas parties, neighbors, coworkers, friends, and self. This, crunchy and frozen, with a glass of cold milk or hot chocolate? It’s magical stuff.
Ingredients
1 cup brown sugar
1 cup salted butter
1 sleeve Saltine crackers
¾ cup peanut butter
1½ -2 cups chocolate chips
sprinkles!
Instructions
1. Cover a 9×13 baking dish with foil. Spray with nonstick cooking spray or grease with oil. Arrange the saltines in one layer in the pan, leaving a little bit of room between each cracker, and set aside.
Preheat the oven to 400 degrees.
2. Melt the butter and brown sugar in a small nonstick saucepan. Bring to a boil and let boil without stirring for three minutes. Pour the hot mixture over the crackers and bake for 5 minutes.
3. Drop the peanut butter onto the hot cracker and toffee mixture; bake for another 1 minute to melt. Spread the peanut butter. Sprinkle with chocolate chips; bake for another 1 minute to melt. Spread the chocolate evenly and top with sprinkles.
4. Freeze or chill for 1 hour or until set. Break into small pieces for serving.
Dec20
Sunday Reflections
I truly wish joy and peace to you during this Christmas Season. Blessings to you and yours! – Love, TenaciousM
Egos & Buffaloes 