Oct28
Dolce & Gabbana Winter Campaign 2015
Tag Archives: TenaciousM
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”:
Oct19
Bravery
Oct19
Sunday Reflections
Have an amazing Sunday! And shout out to the birthday boy, Lee Smith!!
Oct18
Chocolate Chiffon Cake
A Saturday share… baking this beautifully high, rich sponge cake for a special dessert.
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
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.
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.
Oct16
Over The Hump Old School Sound Check – Charles Wright
Happy Thursday! Let your light shine and express yourself today and always!!
Egos & Buffaloes 