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.

Chocolate Cake with Cream Cheese Frosting

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A TenaciousM Dream Treat! Enjoy!!

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Ingredients

1/3 cup flour (85 g)
4 Tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1 pinch salt
1/3 cup sugar (add up to 1/2 cup for sweeter cake)
1 egg
4 Tbsp butter (60 g)
3/4 tsp vanilla
1/2 cup milk (120 ml)
** Cream Cheese Frosting **
100 g cream cheese (3.5 oz)
3 Tbsp butter (45 g)
10 drops vanilla
8 Tbsp powdered sugar (60 g)
Coconut flakes or sprinkles (optional)

Directions

1. Let the egg and butter sit out at room temperature for 30 minutes. Preheat oven to 180C/350F. Put in a large bowl and beat/cream with a fork or mixer until creamy, soft and a little fluffy.

2. Add the sugar (I used natural sugar so it looks brown here) a little at a time and mix well.

3. Add egg and vanilla. Continue to beat until well mixed.

4. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually mix the flour mixture and the milk into the butter and egg mixture. Beat until smooth.

5. Grease well a 8-inch (20.5-21 cm) pie dish or cake pan with oil or butter. Pour in the batter and spread out evenly.

6. Bake in the oven for 30 minutes. Check the center with a toothpick – if it comes out clean it’s done! Let cool on a rack for 10 minutes. Remove and let cool completely before frosting, about 1 hour.

7. While the cake is cooking prepare the icing. Let the cream cheese and butter soften a little at room temperature. Put in a bowl and beat/cream until smooth.

8. Gradually mix in the powdered sugar.

9. When the icing becomes soft enough to spread, it’s done! Store the fridge until the cake has cooled.

When the cake is completely cooled, you can spread on the icing! If the icing hardened a little in fridge, let it warm up a few minutes until you can spread it.

Finish up by sprinkling some coconut flakes or sprinkles. Slice and serve!!

TenaciousM’s Favorite Chocolate Cheese Cake

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I guess I have to say it. This cake is for major chocolate lovers and for good reason. Those chocolate cake layers PLUS the chocolate cheesecake layer PLUS the chocolate frosting PLUS the shavings on top. Dig out the vanilla ice cream to accompany slices of this! #chocolatefriendsofTenaciousM enjoy!!

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Ingredients

CHOCOLATE CHEESECAKE:
5 ounces bittersweet chocolate (70% cocoa), chopped
Two 8-ounce packages cream cheese, at room temperature
1/2 cup + 3 tablespoons granulated white sugar
2 tablespoons unsweetened cocoa powder
2 large eggs

CHOCOLATE CAKE:
1 3/4 cups all-purpose flour
1 1/2 cups granulated white sugar
2/3 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon instant espresso powder
3 large eggs, at room temperature
1 1/4 cups buttermilk, divided
3/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract

CHOCOLATE SOUR CREAM FROSTING:
2 cups semisweet chocolate chips
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sour cream
2 tablespoons light (white or golden) corn syrup

Directions

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst. Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate. Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of the buttermilk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining buttermilk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.

TIPS:

*Using a good quality bittersweet chocolate will make a difference in this recipe. Splurge for Scharffen Berger or something similar.
*For making white chocolate shavings: Purchase a hunk of white chocolate and a hunk of dark chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it refrigerated.

Triple-Chocolate Buttermilk Pound Cake

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This is the best chocolate pound cake ever with deep rich flavor. And just in time for Thanksgiving.

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Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon table salt
1 1/2 cups butter, softened at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup 60% cacao bittersweet chocolate morsels
Shortening

CHOCOLATE GLAZE
3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

BUTTERMILK GLAZE
1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 teaspoon vanilla extract

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Directions

Hands-on: 45 Minutes
Total: 4 Hours, 25 Minutes

1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Sharply tap pan on counter to remove air bubbles.

2. Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.

3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.

4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.

Mini Triple-Chocolate Buttermilk Pound Cakes: Prepare recipe as directed through Step 1, pouring batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325° for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Proceed with recipe as directed in Steps 3 and 4. Makes 2 dozen. Hands-on 45 min.; Total 1 hour, 25 min.