Category Archives: TenaciousM Indulgence

Nov28

Crispy Chocolate Log

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I can’t decide if I like them better cold from the fridge (so the chocolate is chunky)….or at room temperature (so the chocolate is gooey). Either way I can’t help but eat about 3 slices, in one sitting. Yikes!

Crispy Chocolate Log 2

Total Time: Prep: 15 min. + chilling
Yield: 10 servings

Ingredients

1 package (10 ounces) large marshmallows
1/4 cup butter, cubed
1/4 cup peanut butter
5-1/2 cups crisp rice cereal
1-1/3 cups semisweet chocolate chips
3/4 cup butterscotch chips

Crispy Chocolate Log

Directions

1. Line a 15-in. x 10-in. x 1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan.

2. In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.

Nov24

Chocolate Turtle Cake

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In time for Thanksgiving… Chocolate, caramel, and pecans are made to be together, and their flavors harmonize perfectly in this stunning chocolate layer cake. Devil’s food cake mix with pudding plus chocolate morsels result in brownie-like layers filled and frosted with a jazzed up ready-to-spread fudge frosting. The finishing touches are turtle candies and a drizzling of dulce de leche ice cream topping.

Chocolate Turtle Cake

Ingredients

Unsweetened cocoa
1 (18.25-oz.) package devil’s food cake mix
1 (3.9-oz.) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
2 teaspoons vanilla extract
1 teaspoon chocolate extract
1 teaspoon instant coffee granules
1 (6-oz.) package semisweet chocolate morsels
1 cup chopped pecans
1 (16-oz.) container ready-to-spread cream cheese frosting
1/2 cup canned dulce de leche
2 (7-oz.) packages turtle candies
1 (16-oz.) can ready-to-spread chocolate fudge frosting
1 (12-oz.) jar dulce de leche ice cream topping
1/4 cup pecan halves, toasted

Preparation

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.

2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.

3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.

4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.

5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.

Nov22

Chocolate Sheet Cake

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First off, to my followers, I am SO sorry I have not posted in forever. But good news, I am back! So without further ado, a new recipe! 🙂

This has been one of my favorite chocolate recipes since forever. Enjoy!

Chocolate Sheet Cake

Ingredients

2 cups flour
2 cups sugar
½ cup butter
1 cup water
4 Tablespoons cocoa
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla

FROSTING
½ cup butter
6 Tablespoons milk
3 Tablespoon cocoa
16 oz. powdered sugar
1 teaspoon vanilla
(nuts if desired, I never add them)

Directions

1. In a large mixing bowl, measure flour and sugar. Set aside.

2. In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.

3. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.

4. Pour into a greased cookie sheet and bake at 400 degrees F for 20 minutes

FROSTING

1. Bring combine butter milk and cocoa and bring to a boil, stir in powdered sugar and vanilla until smooth.

2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top.

Nov4

German Chocolate Coconut-Pecan Pie

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This pie combines the ingredients everyone loves in its classic cake cousin. It’s so silky and smooth, you won’t be able to put your fork down.

Coconut-Pecan German Chocolate Pie

Total Time: Prep: 50 min. + chilling Bake: 35 min. + chilling
Yield: 8 servings

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water

FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1 teaspoon pure vanilla extract
1 cup chopped pecans

TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon pure vanilla extract
1/4 cup chopped pecans

Directions

1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.

3. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.

4. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.

5. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.

6. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.

7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Nov3

Chocolate Peanut Freeze

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This layered ice cream dessert tastes a lot like a popular candy bar. It is so easy to assemble. Enjoy!

Chocolate Peanut Freeze

Total Time: Prep: 25 + freezing
Yield: 15-18 servings

Ingredients

2 cups confectioners’ sugar
1 can (12 ounces) evaporated milk
1 cup butter, divided
2/3 cup semisweet chocolate chips
1 package (15-1/2 ounces) Oreo cookies
1/2 gallon vanilla ice cream, softened
1-1/2 cups salted peanuts, coarsely chopped

Directions

1. In a large saucepan, combine the confectioners’ sugar, milk, 1/2 cup butter and chocolate chips. Bring to a boil, stirring constantly. Cook and stir for 8 minutes or until slightly thickened. Refrigerate until cool.

2. Meanwhile, in a food processor or blender, cover and process cookies until finely crushed. In a large bowl, melt remaining butter; stir in crushed cookies. Press into a 13-in. x 9-in. dish. Refrigerate until firm.

3. Spread ice cream over crust; freeze. Stir peanuts into chilled chocolate mixture. Spread over ice cream. Cover and freeze for 3-4 hours or until firm. remove from the freezer 5 minutes before serving.

Nov1

Chocolate French Toast

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Try this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert!

Chocolate French Toast

Total Time: Prep/Total Time: 15 min.
Yield: 6 servings

Ingredients

3 eggs
1 cup milk
1 teaspoon sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
12 slices day-old bread, crusts removed
3 milk chocolate candy bars (1.55 ounces each), halved
2 tablespoons butter
Confectioners’ sugar

Directions

1. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour half into an ungreased 13-in. x 9-in. baking dish. Arrange six slices of bread in a single layer over egg mixture. Place one piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes.

2. In a large nonstick skillet, melt butter over medium heat. Toast sandwiches until golden brown on both sides. Dust with confectioners’ sugar. Cut sandwiches diagonally; serve warm.

Note: Six 1-ounce squares of bittersweet or semisweet chocolate may be substitute for the milk chocolate candy bars. Heat squares in the microwave for 10 seconds before cutting into smaller pieces to place on the bread.

Oct29

Peanut Butter and Chocolate Two Ways

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

Oct25

Mint Chocolate Cake

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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

Ingredients

1 package chocolate cake mix (regular size)

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

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

Directions

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.

Oct22

Fudge-Nut Oatmeal Bars

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

Fudge-Nut Oatmeal Bars

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

Ingredients

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

FUDGE FILLING
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

Directions

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.

Oct18

Chocolate Chiffon Cake

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A Saturday share… baking this beautifully high, rich sponge cake for a special dessert.

Chocolate Chiffon Cake

Total Time: Prep: 25 min. + cooling Bake: 1 hour + cooling
Yield: 16-20 servings

Ingredients

7 eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar

ICING:
1/3 cup butter
2 cups confectioners’ sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons pure vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

Directions

1. Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended.

2. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

3.Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

4. For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners’ sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.