Nov23
Sunday Reflections
Tag Archives: TenaciousM
Nov22
Chocolate Sheet Cake
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!
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.
Nov9
Sunday Reflections
This day is shaping up to be beautiful and sunny. Have an amazing Sunday!
Nov4
German Chocolate Coconut-Pecan Pie
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.
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
This layered ice cream dessert tastes a lot like a popular candy bar. It is so easy to assemble. Enjoy!
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.
Nov2
Sunday Reflections
Happy “Fall Back” Sunday! I am truly enjoying cooler weather and the extra hour to relax.
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.
Egos & Buffaloes 