Tag Archives: TenaciousM Dream Treat

Dark Chocolate Bacon Cupcakes

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Ohhh, I’ve got it bad. Get ready for a flavor adventure! These amazing cupcakes starring dark chocolate and…wait for it…bacon! Strong brewed coffee and buttermilk are the other secret ingredients here that produce a moist, rich cupcake. Top with your favorite chocolate frosting, a sprinkling of crumbled bacon, and a dusting of cocoa powder.

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Ingredients

12 slices bacon

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups white sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

2 eggs

1 cup cold, strong, brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

1 tablespoon unsweetened cocoa powder, for dusting

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Double Chocolate Skillet Brownie Sundae

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I have just the perfect dessert to celebrate all of my special friends who work so hard and sacrifice so much. It’s called the Double Chocolate Skillet Brownie Sundae and it’s basically chocolate on steroids. Rich, decadent double chocolate brownie baked in a cast iron skillet, topped with salted caramel ice cream, drizzled with hot fudge, and garnished with chunks of chocolate.

Ingredients

¾ cup Butter
1¼ cup Sugar
¾ cup Brown Sugar
3 Eggs
2 teaspoons Vanilla
¾ cup Flour
1/3 cup Cake Flour (can substitute all-purpose flour)
½ cup Cocoa Powder
¼ teaspoon Salt
¾ cup Chocolate Chips or Chunks

Directions

1. Preheat oven to 325 degrees.
Heat cast iron skillet over medium low heat. Heat butter until melted, add sugars, and stir until sugar is dissolved. Remove from heat. Chill for 10 minutes (place skillet in refrigerator on top of oven mitt).
Add eggs and vanilla and stir until smooth.

2. Stir in flour, cocoa powder, and salt.

3. Fold in chocolate chunks.

4. Bake for 16-22 minutes, depending on skillet or pan width. Watch it closely so the brownies don’t overbake.

5. Top with favorite ice cream flavor, hot fudge or caramel, whipped cream, and chocolate.

The Most Amazing Chocolate Cake

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I have found it. My search has ended. I now have THE recipe. This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe.  It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?

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Ingredients
  • 1½ cups butter, softened
  • 8 oz cream cheese, softened
  • 1½ cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7-8 cups powdered sugar
  • about ¼ cup milk (as needed)
Instructions
  1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
  2. Add in cocoa powder and vanilla extract. Beat until combined.
  3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Secret Kiss Cookies

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These secret kiss cookies blow my mind, especially if you love chocolate as much as I do. What makes them a secret you ask? A little something in the middle of each cookie…a Hershey’s kiss! The best part about these cookies, aside from how tasty and addictive they are, is how ridiculously adorable they are once you cut into them. Let them cool completely, then take the first bite and see that classic chocolate silhouette… or eat them when they’re still warm and gooey – there’s no wrong way to enjoy these bad boys!

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Ingredients

36 hershey’s chocolate kisses, wrappers removed
1 3/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 cup walnuts, finely chopped
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar, as needed

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Directions

1. Preheat oven to 375º F and line 2 baking sheets with parchment paper.

2. In a large bowl or mixer, cream together butter, sugar and vanilla extract until fluffy and lightened in color 3-4 minutes.

3. Gradually beat in flour, walnuts and salt, until everything is fully incorporated.

4. Cover dough and place in refrigerator to chill, 1-2 hours.

5. Once dough is firm and holds its shape, use a tablespoon or small ice cream scoop to measure out roughly 1 tablespoon of dough. Wrap dough carefully around 1 chocolate kiss, making sure to cover it completely.

6. Transfer cookie to lined baking sheet, then repeat with remaining dough and chocolates.

7. Once ready, place cookies in oven and bake for 12-14 minutes, or until cookies have just set.

8. Remove from oven and let cool 5 minutes, then roll cookies in powdered sugar.

9. Let cool and enjoy!

Tiramisu Cake

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I can’t wait to try this recipe!! Check it out #chocolatefriendsofTenaciousM!!

Samuel Marquez

Tiramisu Cake (by Jh_Tan84)

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Reese’s Peanut Butter Brownies

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Ok, these brownies I’m sharing today are the REAL deal friends! Holy cow! Whip up a batch of brownies and add some Reese’s peanut butter cups in the batter to sweeten things up. Make a cheesecake frosting, and that’s it. These Reese’s peanut butter brownies are dangerously delicious! WOW! You must try them!

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Ingredients

Refrigerated
3 Eggs
Baking & Spices
1/2 tsp Baking powder
1/2 cup Cocoa powder, unsweetened
5 1/2 cups Flour
2 tsp Vanilla
1 12 oz pkg White chocolate reese’s peanut butter cups milk chocolate is yummy too, mini
2 cups White sugar

Dairy
1 cup Butter, salted
1 cube Cream cheese
1/2 cup Eaglebrand sweet condensed milk

Directions

1. Cream butter, sugar and vanilla. Add one egg in at a time. Mix in cocoa, flour and baking powder. Beat until smooth. Split the bag of reeses in half. You will use half the bag in the brownie batter and half the bag for the frosting. Cut the reeses into four pieces and mix into the batter.

2. Bake at 350 degrees for 20 to 30 minutes in a 9 x 13 inch greased pan. Do NOT over bake.

3. Allow brownies to cool for one hour.

4. For the frosting beat together the cream cheese, sweet condensed milk and vanilla. Beat for 2 minutes. Spread on top of the brownies. Sprinkle the remaining reese’s on top and refrigerate for 2-3 hours before serving.

Dark Chocolate-Bourbon Torte

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This torte infuses luscious dark chocolate with a splash of bourbon. It’s an elegant, Southern-style treat to die for!

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Ingredients

Vegetable cooking spray
1/2 cup dark chocolate morsels
1/4 cup butter, softened
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1 large egg
1/4 cup fat-free milk
2 tablespoons bourbon (optional)
1/4 cup Dutch process cocoa
2 tablespoons all-purpose flour
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup thawed reduced-fat whipped topping
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa

Directions

1. Preheat oven to 300°. Coat bottom and sides of an 8-inch springform pan with cooking spray.

2. Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) for 1 minute or until melted and smooth, stirring at 30-second intervals.

3. Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat 1 minute. Add milk and, if desired, bourbon; beat 1 minute. (Mixture will look curdled.) Add melted chocolate, beating just until blended. Gradually add cocoa and flour, beating at low speed just until blended.

4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.

5. Bake at 300° for 45 minutes or until set. (A wooden pick inserted in center will come out with just a few crumbs on it.) Remove torte from oven; immediately run tip of a small knife around edge of torte. Let cool on wire rack 30 minutes. (Torte will rise to top of pan while baking but will sink while it cools.) Remove sides of springform pan.

6. Spoon whipped topping into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with powdered sugar and cocoa.