Tag Archives: Writers

Nov20

Triple-Chocolate Buttermilk Pound Cake

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This is the best chocolate pound cake ever with deep rich flavor. And just in time for Thanksgiving.

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Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon table salt
1 1/2 cups butter, softened at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup 60% cacao bittersweet chocolate morsels
Shortening

CHOCOLATE GLAZE
3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

BUTTERMILK GLAZE
1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 teaspoon vanilla extract

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Directions

Hands-on: 45 Minutes
Total: 4 Hours, 25 Minutes

1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Sharply tap pan on counter to remove air bubbles.

2. Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.

3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.

4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.

Mini Triple-Chocolate Buttermilk Pound Cakes: Prepare recipe as directed through Step 1, pouring batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325° for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Proceed with recipe as directed in Steps 3 and 4. Makes 2 dozen. Hands-on 45 min.; Total 1 hour, 25 min.

Nov16

My Santa Fe Chocolate Find

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I found a new chocolatier on the Plaza in Santa Fe, New Mexkco. Chocolate de Santa Fe!! The taste is as amazing as the look and texture of the chocolate.

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Nov15

Sunday Reflections

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Happy Sunday #friendsofTenaciousM! If you are in the United States, remember to sign up for health insurance. Open Enrollment is from November 1, 2015 through January 31, 2016.

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Nov8

Sunday Reflections

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Happy, amazing Sunday! Have an awesome week!!

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Nov5

Dark Chocolate Salted Caramel Oreo Pie

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You guys, I cannot get over this pie. This is seriously one of the easiest, most impressive desserts ever. I mean, have mercy! Just look at it! It’s the perfect amount of decadence without being too rich or overpowering. And the best part is there are only FIVE ingredients. It’s so easy to make!

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There are three layers of decadent lusciousness here: The first is a bliss-inducing dark chocolate ganache, which tastes like the inside of an expensive French truffle. Second, a homemade, fool-proof salted caramel sauce you won’t have to worry about burning. And finally, an extra thick Oreo cookie crust. Because we all know the crust is the best part. Did I mention you only need 5 ingredients to make this? 🙂

Ingredients

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1 package (about 36) whole Oreos
1 cup (16 tablespoons) butter, divided
⅔ cup packed brown sugar
1¼ cup heavy whipping cream, divided
1 (12 oz) bag dark chocolate chips

Instructions

1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in ¼ cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.)

3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.
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Nov1

Sunday Reflections

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Happy Sunday!! Turn your clocks back today.

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Oct29

Peanut Chocolate Cake

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Here’s a mouthwatering layer cake with peanut butter frosting. Two of my most favorite flavors together. It’s luscious!”

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TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling MAKES: 12 servings

Ingredients

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 eggs
3 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup water

FROSTING:
1 cup butter, softened
1 cup peanut butter
4 cups confectioners’ sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Directions

1. In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.

2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. For frosting, in a large bowl, cream the butter, peanut butter, confectioners’ sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.

4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. Yield: 12 servings.

Oct27

Santiago, Chile 2015

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DAY 1

I’m at the top of SKY Costanera! This place is an amazing view of Santiago, Chile. I’m at the top of the tallest building in South America. It’s basically a mall so I’m heading to the MAC makeup counter downstairs.
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DAY 2

With the Marketing Team and touring facility in Chile.

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DAY 3

Saturday adventure! A couple of non skiing posers heading to a ski lift in the Andes Mountains, lol!

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DAY 4

The last day in Santiago, Chile my cousin and I took the subway downtown to get our museum fix, and we happened upon Señor de los Milagros “Lord of Miracles” Festival.

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Oct20

THE NEW FACE OF FASHION STORYTELLING – M2M

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Made to Measure (M2M), the first-ever fashion video network, is now available exclusively on Apple TV starting today. M2M covers the world of fashion and style – past, present and future — through fresh and culturally relevant storytelling. M2M features original programming, classic fashion films and runway shows from the world’s top designers. M2M’s original series and documentaries highlight the people, issues, trends and events that have defined and transformed the fashion landscape.

Learn more: http://m2m.tv/

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Oct19

Pecan Pie Brownies

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Fudgy brownies and rich pecan pie filling bake together into one incredibly decadent dessert. Seriously though, this is one mashup where the final product is better than the sum of its parts. I’m not sure I can have another brownie or slice of pecan pie without thinking about how much better it is when they’re together.

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Ingredients

For the brownies:
3/4 cup (170 grams) unsalted butter
7 ounces (200 grams) bittersweet chocolate, chopped or use chips
1 cup (200 grams) granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup (90 grams) all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
For the pecan pie filling:
1/3 cup (108 grams) honey or light corn syrup
1/2 cup (105 grams) light or dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup (56 grams) unsalted butter, melted and cooled slightly
2 cups (225 grams) Diamond of California Pecan Halves

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Instructions

1. Preheat oven to 350 degrees F. Line a deep 9-inch cake pan (I used a springform pan) with greased foil or parchment paper.

2. In a medium saucepan set over medium low heat, melt the butter and chocolate together until melted and smooth, stirring frequently. Remove from heat and stir in the sugar. Add the eggs one at a time, mixing after each, followed by the vanilla extract. In a separate bowl, combine the flour, cinnamon and salt. Add to the chocolate mixture and mix just until no streaks of flour remain.

3. Spread batter into the prepared pan and bake for 20 minutes.

4. While the brownies are baking, prepare the pecan pie filling. Whisk together the honey or light corn syrup, brown sugar, eggs and vanilla. Slowly add the melted butter and mix until combined. Add the pecans and stir until they’ve all been coated in the filling.

5. After 20 minutes, remove the brownies from the oven and gently pour the pecan pie filling on top, using a knife to evenly distribute it over the brownie batter.

6. Bake for an additional 35-45 minutes until center jiggles slightly when gently shaken. Cool completely to room temperature, for at least 2 hours, to completely set the brownies. If desired, chill in the fridge for a shorter cooling time.