CINNAMON MOCHA SUNDAES
What's not to love about this decadent ice cream treat from Diane Neibling of Overland Park, Kansas? Coffee, chocolate, whipped cream and cashews are a winning combination!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first five ingredients; stir in 1/4 cup cream. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Set aside., In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spoon ice cream into two dessert dishes. Top with sauce and whipped cream; sprinkle with cashews.
Nutrition Facts : Calories 694 calories, Fat 41g fat (23g saturated fat), Cholesterol 120mg cholesterol, Sodium 170mg sodium, Carbohydrate 80g carbohydrate (70g sugars, Fiber 3g fiber), Protein 7g protein.
CINNAMON BUN SUNDAE
Provided by Robert Irvine : Food Network
Categories dessert
Time 4h
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the cinnamon buns: In a pot, combine the milk and the butter and bring to a simmer to melt the butter. Remove from the heat and cool the mixture to 120 degrees F. Grease a bowl with oil.
- In a stand mixer fitted with a dough hook, combine the cooled milk mixture, 1 cup of the flour, the sugar, salt, egg and yeast. Mix with a dough hook on low for 3 minutes. Add the remaining 2 1/2 cups flour and mix on low until the dough forms a ball and pulls away from the sides of the bowl. Turn the speed of the mixer up to medium-high and knead the dough for 8 minutes.
- Transfer the dough to the greased bowl and cover with plastic wrap and kitchen towel. Place the dough in a warm place and allow it to proof for 2 hours.
- For the filling: Preheat the oven to 375 degrees F. Turn the dough out onto a floured work surface and roll out to a 1/4-inch thick sheet. Spread the butter over the surface of the dough leaving about a 1/2-inch border around the edges uncovered.
- In a bowl combine the brown sugar, granulated sugar and cinnamon. Spread an even layer of the filling on top of the buttered dough. Roll up the sheet of dough into a log. With the seam-side down cut the log into 12 to 16 even portions. Place the portions in large muffin tins and allow them to proof again until the buns fill the muffin tin.
- Bake for 20 to 30 minutes.
- For the pecans: In a pan, combine the brown sugar and 2 tablespoons water, and cook until the water is cooked off and the sugar is melted.
- In a bowl, toss the pecan pieces with the melted sugar. Spread the coated pecans on a sheet pan and cool. Break up the candied pecans once they are cooled, and reserve for later use.
- For the caramel sauce: In a pot over medium heat, combine the sugar and corn syrup. Stir regularly until the sugar begins to melt, about 10 minutes. Once melted, stir the sugar until it reaches a golden-caramel color. Remove the caramel from the heat and slowly stir in the heavy cream. Stir in the butter and hold.
- In a saute pan, heat the oil. Add the apples and saute until tender. Add the rum and flambe. Add the apples to the caramel sauce and simmer to marry the flavors, 2 to 3 minutes.
- To serve, warm 6 of the cinnamon buns and place the one bun in the center of each plate. Spoon the apple-rum caramel sauce over the cinnamon buns. Sprinkle the candied pecans over the caramel sauce. Top the dressed cinnamon buns with a scoop of vanilla ice cream.
CHURRO CHIP SUNDAE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 35m
Yield 4 sundaes
Number Of Ingredients 12
Steps:
- For the churro chips: Add 1 to 2 inches vegetable oil to a heavy-bottomed pot. Heat to 350 degrees F.
- Meanwhile, mix together the sugar, cinnamon and salt in a small bowl, then set aside.
- When the oil is ready, add the wonton wrappers in batches, being careful not to overcrowd the pot. Cook until golden and crisp, about a minute. Remove the chips and toss with a good amount of the cinnamon mixture; you don't want to skimp! Repeat with the remaining wonton wrappers and cinnamon mixture.
- For the sundaes: Add a scoop of each of the ice creams to a bowl. Add some chips around the edge, crushing a few over the top for good measure. Top with the whipped cream, cherries, dulce de leche and sprinkles. Repeat with the remaining ingredients to make 3 more sundaes.
MOCHA ICE CREAM SUNDAES WITH COFFEE-CARAMEL SAUCE
Categories Coffee Milk/Cream Chocolate Dessert Raspberry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Arrange 1 scoop of each ice cream in each of 6 stemmed glasses. Sprinkle raspberries over ice cream. Pour about 3 tablespoons warm Coffee-Caramel Sauce over ice cream in each glass. Top with whipped cream. Sprinkle with ground coffee beans.
SOMMER'S CINNAMON MOCHA
I developed IBS (Irritable Bowel Syndrome) about 8 years ago and am always on the look-out for substitutions of favorite foods I miss eating. Being on a very tight budget means I have little luxury in buying all these things at once, so I finally got a chance to find and purchase one of the coffee substitutes out there on the market today. It's called Pero and it's made with malted barley, barley, and chicory. It's instant granules so you just add hot water. 1 tsp serving is 5 calories, and 0 on everything else. That is to say this Pero has no nutritional value, but it's not unhealthy either. I've been drinking it 'black' for a week now and find it's quite good, but also good with a bit of white sugar. The directions don't indicate how much water to use, but I found that 1 heaping tsp per 8 oz of hot water is a good ratio. Way back when, when real coffee didn't destroy me, I used to brew coffee with ground cinnamon. I also loved coffee with chocolate or various other flavors, as well as black. Pero comes in regular and Extra Dark Roast, and I bought the Extra Dark Roast. I experimented today with the Pero and created a tasty cinnamon mocha-type drink. Please note that I do not know a whole lot about coffee drinks, so I don't know if this is a true cinnamon mocha. Also, since it's made with a coffee substitute, this won't taste like real coffee, but I still think it's very good. Adjust amounts to taste, but I did measure everything. If you want, substitute instant regular coffee granules, but I wanted to share this with the 'Zaar community for those who choose not to drink real coffee or cannot drink it. I am going to experiment more with my recipe and see how soy milk will work in it, as well as how this will taste cold, so I will probably be back to update.
Provided by blancpage
Categories Beverages
Time 5m
Yield 8 ounces, 1 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve one heaping teaspoon of Pero Extra Dark Roast into the hot water.
- Stir in sugar, cocoa powder, and cinnamon. Taste and adjust amounts if necessary. Enjoy!
Nutrition Facts : Calories 22.4, Fat 0.1, Sodium 5.6, Carbohydrate 5.4, Fiber 0.3, Sugar 4.2, Protein 0.3
MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE
Make and share this Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce recipe from Food.com.
Provided by CookingONTheSide
Categories Frozen Desserts
Time 15m
Yield 6 serving(s)
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 heat, bring cream to a boil; remove from heat.
- Add chocolate, cinnamon and salt.
- Let stand 1-2 minutes.
- Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
- Remove ice cream from freezer 15 minutes before serving.
- Scoop into bowls; top with warm sauce, peanuts and coconut.
CINNAMON-CRUNCH PEACH SUNDAES
Categories Dessert Bake Kid-Friendly Peach Summer Birthday Family Reunion Poker/Game Night Cinnamon Party Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 11
Steps:
- Stir 1 cup plus 2 tablespoons sugar, 3/4 cup water, corn syrup and halved cinnamon sticks in heavy medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat to low; simmer until syrup is reduced to 1¤ cups, about 20 minutes. Cool; remove cinnamon sticks. (Can be made 1 week ahead. Cover; refrigerate.)
- Preheat oven to 350°F. Combine cracker crumbs, butter and 1 1/2 tablespoons sugar in small bowl; toss to coat evenly. Spread mixture out on small baking sheet. Bake until golden, stirring occasionally, about 5 minutes. Cool.
- Mix peaches, 3 tablespoons sugar, lemon juice and ground cinnamon in medium bowl. Let stand until juices form, at least 15 minutes and up to 1 hour.
- Place 2 scoops of ice cream in each of 6 bowls. Spoon peaches and juices over ice cream. Drizzle with syrup and sprinkle with crunch topping. Garnish with cinnamon sticks, if desired, and serve.
CINNAMON MOCHA SHEET CAKE
Moist, rich, and chocolatey, flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!
Provided by hobbyzu
Categories Desserts Cakes Sheet Cake Recipes
Time 1h48m
Yield 32
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
- Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
- Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
- Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
- To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 27.9 g, Cholesterol 29.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 98.8 mg, Sugar 20.9 g
CINNAMON MOCHA COFFEE
Most store-bought flavored coffees are expensive. Here's a special early-morning beverage you can make at home. The aroma of cinnamon and cocoa makes this mocha coffee hard to resist. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a coffeemaker basket, combine the coffee and ground cinnamon. Prepare 4 cups brewed coffee according to manufacturer's directions., Meanwhile, combine the milk, sugar, cocoa and vanilla in a saucepan. Cook over medium-low heat for 5-7 minutes or until small bubbles appear on the sides of the pan, stirring occasionally (do not boil). Pour hot milk mixture into four coffee cups, then add cinnamon-flavored coffee. Garnish with cinnamon sticks and whipped cream if desired.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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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