Happy “Fall Back” Sunday! I am truly enjoying cooler weather and the extra hour to relax.
Nov2
Nov1
Chocolate French Toast
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!
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.
Oct30
Alexis Mabille Couture Fall 2014 Collection
Oct29
Peanut Butter and Chocolate Two Ways
Sharing recipes from a fellow blogger. I can’t wait to try them for myself!
Oct28
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!!
HOW IS CHOCOLATE MADE?
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.
Oct28
Dolce & Gabbana Winter Campaign 2015
Oct26
Sunday Reflections
Have a happy glorious Sunday!!
Oct25
Mint Chocolate Cake
Happy Saturday #chocolatefriendsofTenaciousM!! Here is an easy recipe that blends two of my favorite flavors… chocolate and mint!
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
Great chocolate idea to add with lunch, snacks, life!
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.
Oct21
Music from Uganda – Eddy Kenzo
Eddy Kenzo, born as Edrisa Musuuza in 1989 in Masaka, Uganda is a popular dancehall and afropop singer. He lost his mother when he was 5 years old and lived on the streets for 13 years. Listen to his greatest hit so far, called “Sitya Loss”:
Egos & Buffaloes 