Monthly Archives: October 2014

Alexis Mabille Couture Fall 2014 Collection




Peanut Butter and Chocolate Two Ways


Sharing recipes from a fellow blogger. I can’t wait to try them for myself!

Happy National Chocolate Day!



National Chocolate Day is celebrated annually on October 28th. While there are many chocolate related holidays throughout the year, National Chocolate Day is a day to celebrate all things chocolate. As America’s favorite flavor, chocolate is well deserving of it’s own day of honor and celebration. So, #chocolatefriendsofTenciousM, it’s all about us!!

Happy Chocolate Day 2


Chocolate comes from the seed of the tropical Theobroma cacao tree. Cacao, which has been cultivated for at least three millennia, is grown in Mexico, Central America and Northern South America. The earliest known documentation of use, of cacao seeds, is around 1100 BC. The cacao tree seed have a very intense bitter taste that must be fermented to develop the flavor.

Once the seeds have been fermented, the beans are then dried, cleaned and roasted. After roasting, the shell is removed to produce cacao nibs. The cacao nibs are then ground into cocoa mass which is pure chocolate in rough form. The cocoa mass is usually liquefied then molded with or without other ingredients, it is called chocolate liquor. The chocolate liquor may then be processed into two components: cocoa solids and cocoa butter.

Unsweetened baking chocolate – cocoa solids and cocoa butter in varying proportions.
Sweet chocolate – cocoa solids, cocoa butter or other fat and sugar.
Milk chocolate – sweet chocolate with milk powder or condensed milk.
White chocolate – cocoa butter, sugar and milk but no cocoa solids.

Sunday Reflections


Have a happy glorious Sunday!!

Proverbs 25.15

Mint Chocolate Cake


Happy Saturday #chocolatefriendsofTenaciousM!! Here is an easy recipe that blends two of my favorite flavors… chocolate and mint!

Mint Chocolate Cake

Total Time: Prep: 15 min. + chilling Bake: 25 min. + cooling
Yield: 20-24 servings


1 package chocolate cake mix (regular size)

1/2 cup butter, softened
2 cups confectioners’ sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring

1-1/2 cups milk chocolate chips
6 tablespoons butter, softened
1/4 teaspoon peppermint extract


1. Prepare cake batter according to package directions, using a greased 15-in. x 10-in. x 1-in. baking pan.

2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.

4. For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

Fudge-Nut Oatmeal Bars


Great chocolate idea to add with lunch, snacks, life!

Fudge-Nut Oatmeal Bars

Total Time: Prep: 20 min. Bake: 20 min.
Yield: 30


1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
3 cups quick-cooking oats
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped walnuts
2 teaspoons Pure Vanilla Extract


1. In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside.

2. For filling, heat the milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. Remove from the heat; stir in walnuts and vanilla. Spread over top. Drop remaining oat mixture by tablespoonfuls over chocolate.

3. Bake at 350° for 20 to 25 minutes. Cool on a wire rack.