Tag Archives: Chocolate

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!

Oct28

Happy National Chocolate Day!

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national-chocolate-day-2

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

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.

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.

Oct16

Apple German Chocolate Cake

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A boxed cake mix and canned pie filling make the moist snack cake a cinch to put together while chocolate chips and nuts create the quick-and-easy topping.

Apple German Chocolate Cake

Total Time: Prep: 15 min. Bake: 40 min.
Yield: 12-15 servings

Ingredients

1 can (21 ounces) apple pie filling
1 package German chocolate cake mix (regular size)
3 eggs
3/4 cup coarsely chopped walnuts
1/2 cup miniature semisweet chocolate chips

Directions

1. Place pie filling in a blender; cover and process until the apples are in 1/4-in. chunks. Pour into a large bowl; add cake mix and eggs. Beat on medium speed for 5 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips.

2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting.

Oct14

Butterscotch Chocolate Cake

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This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars. Enjoy!

Butterscotch Chocolate Cake

Total Time: Prep: 10 min. + chilling Bake: 30 min. + chilling
Yield: 12-16 servings

Ingredients

1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 ounces each), coarsely crushed

Directions

1. Prepare and bake cake according to package directions, using a greased 13×9-in. baking pan. Cool on a wire rack for 30 minutes.

2. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely.

3. Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers

Oct12

White Chocolate & Honeycomb Brownies

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Great chocolate must be shared!

Oct11

Chocolate Macadamia Meltaways

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I decided to use some ingredients already in my pantry when I wanted to make some cookies, and these were the delicious result.

Chocolate Macadamia Meltaways

Total Time: Prep: 20 min. + chilling Bake: 15 min.
Yield: 15 servings

Ingredients

1/2 cup butter, softened
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 jar (3-1/2 ounces) macadamia nuts, finely chopped

FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup coarsely chopped macadamia nuts
Additional confectioners’ sugar

Directions

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts (dough will be stiff); set aside.

2. For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes.

3. Shape teaspoonfuls of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 in. apart on ungreased baking sheets.

4. Bake at 375° for 12-14 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar; cool on wire racks.