CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE
Steps:
- In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
- For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
- For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
- Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
- To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.
DECADENT CINNAMON CHOCOLATE SAUCE
Drizzle decadent chocolate sauce over store-bought ice cream, pound cake or brownies when you need a quick and easy dessert.
Provided by McCormick Gourmet
Categories Sauces, Marinades, and Rubs,
Yield 12
Number Of Ingredients 5
Steps:
- Mix agave nectar, cream, espresso powder and roasted cinnamon in medium microwaveable bowl. Microwave on HIGH 1 1/2 minutes or until mixture just comes to boil.
- Add chocolate; stir until chocolate is completely melted and mixture is smooth. Cool slightly before serving.
Nutrition Facts : Calories 200 Calories
FROZEN CINNAMON-CHOCOLATE DESSERT
Chill out with this scrumptious ice-cream pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 8
Number Of Ingredients 7
Steps:
- In small bowl, mix cookie crumbs and butter. Press in bottom of ungreased 8-inch springform pan. Freeze 10 minutes.
- Spoon ice cream onto crumb crust; smooth top. Cover and freeze about 2 hours or until firm.
- In 1-quart saucepan, heat whipping cream, sugar and chocolate to boiling over medium heat, stirring constantly. Boil and stir about 30 seconds or until chocolate is melted; remove from heat. Stir in cinnamon. Continue stirring 3 to 4 minutes or until thoroughly mixed, glossy and slightly thickened.
- Remove dessert from freezer 15 minutes before serving. Run metal spatula along side of dessert to loosen; remove side of pan. Serve dessert with warm or cool sauce. Store dessert covered in freezer.
Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1 g
CHOCOLATE-CINNAMON DESSERT SAUCE
Number Of Ingredients 5
Steps:
- In a saucepan, mix together the sugar, half and half, chocolate chips, butter, and cinnamon. Cook over medium-low heat, stirring constantly, until the mixture simmers and the chocolate is completely melted, about 4 minutes. Transfer to a bowl and cool. Sauce keeps well, refrigerated, 2 to 3 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CINNAMON DESSERT SAUCE
Good on cakes, apple pie or steamed puddings. Try it on pancakes or waffles, too. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine sugar, flour and salt.
- Add boiling water gradually, stirring constantly.
- Add butter and cook for five minutes, stirring occasionally, until thickened.
- Remove from heat and stir in cinnamon.
CHOCOLATE CINNAMON DESSERT
This is from a magazine clipping years ago. I've made it many times and was so happy to find it again in my stash of recipes that I'm posting it here for safekeeping.
Provided by mer5901
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Spray 8x8 baking pan with cooking spray.
- In large bowl combine biscuit mix, sugar, cocoa,cinnamon, butter,egg,and 1/4 cup of the milk.
- Beat one minute at medium speed in mixer, scraping sides and bottom of bowl frequently, or beat vigorously by hand.
- Add remaining milk; beat 1/2 minute.
- Pour batter in prepared pan. Bake 35 to 40 minutes.
- Cut cake into serving pieces.
- Serve warm or cold topped with ice cream and Chocolate Cinnamon Sauce.
Nutrition Facts : Calories 585.6, Fat 22, SaturatedFat 10.9, Cholesterol 77.3, Sodium 621.2, Carbohydrate 89.5, Fiber 3.5, Sugar 55.2, Protein 9.2
WARM CHOCOLATE-CHIPOTLE CAKES WITH CINNAMON-CARAMEL SAUCE
Steps:
- Prepare a medium heat fire (350°F) in a wood-fired oven or cooker. Butter eight 4-ounce ramekins and dust with sugar, knocking out the excess sugar.
- In the wood-fired oven or cooker, toast the chiles in a dry skillet, turning as they toast, for about 2 minutes. Discard the stems, seeds, and ribs, then soak the chiles in hot water to cover until softened, about 30 minutes. Drain, reserving the soaking liquid.
- Puree the drained chiles in a food processor or blender, adding enough soaking liquid to form a paste. Force the paste through a fine-mesh sieve into a bowl and discard the solids. Set aside 1 1/2 tablespoons of the chile paste and freeze the remainder for another use.
- Bring the prune juice and sugar to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the hot sugar syrup over the chocolate in a large bowl, stirring until the chocolate is melted. You may need to place it over a simmering water bath to melt completely. Add the butter and stir until melted. Whisk in the eggs, one at a time, then stir in the 1 1/2 tablespoons chile paste, the flour, cinnamon, and salt.
- Place the ramekins in a baking pan; divide the batter among the sugar-lined ramekins and place in the oven or cooker. Fill the pan with 1/2 inch hot water and bake, uncovered, until the cakes are firm and crusted, 30 to 35 minutes. Check after 20 minutes for doneness, as each oven is different. The cakes need to be moist, not dry.
- If using a Big Green Egg, put the plate setter in place with the grate on top, creating an oven. Place the sheet pan on the grate, fill with hot water, and close the lid.
- Transfer the ramekins to a wire rack and let cool for 5 minutes. Unmold the warm cakes directly onto serving plates, crusty top side up. Drizzle with the caramel sauce and serve.
- Cinnamon-Caramel Sauce
- Combine the sugar and water in a heavy saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Remove from the heat. Stir in the ground cinnamon until completely combined. Gradually add the cream and stir over low heat until the sauce is smooth. Remove from the heat and let stand until cool and pourable, about 30 minutes.
- Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.
CHOCOLATE-CINNAMON DESSERT SAUCE
Number Of Ingredients 5
Steps:
- In a saucepan, mix together the sugar, half and half, chocolate chips, butter, and cinnamon. Cook over medium-low heat, stirring constantly, until the mixture simmers and the chocolate is completely melted, about 4 minutes. Transfer to a bowl and cool. Sauce keeps well, refrigerated, 2 to 3 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes. (Store at room temperature up to 1 day.)
- In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
- Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.
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