Spanish Coffee And Fudge Sundaes Food

HOT FUDGE SUNDAES

Steps:

• In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon.
• Scoop ice cream into serving dishes top with sauce and toppings of you choice

COFFEE AND FUDGE SEMIFREDDO

Steps:

• Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
• In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
• Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
• Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
• Before serving, let stand at room temperature for 5 minutes.
• Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.

FABULOUS HOT FUDGE PEANUT BUTTER PIE

Steps:

• 1. In large bowl,beat peanut butter,cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges. Remove 2 tablespoons hot fudge and peanut butter from jars and reserve each in a zip-loc plastic baggie for later.
• 2. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. At serving time,carefully spread remaining Cool Whip on top of pie.
• 3. Knead hot fudge in baggie with hands. Cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction. Serve.

SPANISH SUNDAES

Steps:

• Bring a small pot of water to simmer over low heat.
• Stand the jar of chocolate sauce in the water and heat until warmed through.
• Whisk the cream, almond extract and sugar in a medium bowl until soft peaks form, about 1 to 2 minutes.
• Chop the Marcona almonds.
• Season the warm sauce with cinnamon and cayenne.
• Fill sundae dishes with chocolate fudge, nuts, ice cream, more fudge, more nuts and top with whipped cream.
• OLE!

SPANISH COFFEE

Steps:

• A few days before you make the coffee, split the vanilla bean in half the long way, and place it with the sugar in a closed container. To make the coffee, warm 2 brandy snifters. Take the wedge of lime and run it around the edge of the glass to wet the rim. Dip it in the vanilla sugar. Pour the orange liqueur into the glasses and, one at a time, light it on fire and tilt the glass to caramelize the vanilla sugared rim. Douse the flame with a little coffee. In a copper saucepan place the almond liqueur, cognac and coffee liqueur and warm them. Divide them between the 2 snifters then top them off with more coffee. Garnish with whipped cream, chocolate shavings and a straw.

TORTONI SUNDAES

Steps:

• Combine softened vanilla ice cream with crumbled macaroons, chopped maraschino cherries and mini semisweet chocolate chips. Spoon mixture into a small, glass, mixing bowl. Cover with plastic wrap and freeze until ready to serve dessert.
• To form sundaes, scoop tortoni ice cream mixture into ice cream bowls. Drizzle with chocolate syrup or warmed hot fudge, top with remaining whole maraschino cherries and nut topping.

MEXICAN CARAMEL SUNDAES

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.