Cinnamon Chocolate Sundaes Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
• Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
• Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
• Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

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.

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.

Steps:

• Dulce de leche ice cream, shaved chocolate, toasted almonds and/or dulce de leche, for topping
• Preheat the oven to 325 degrees F. Line an 8-inch-square baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
• Melt the butter and semisweet and unsweetened chocolate in a medium saucepan over medium heat, stirring, until smooth. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, vanilla and almond extract. Add the flour, 1/2 teaspoon cinnamon and the salt and stir until the batter looks like hot fudge.
• Pour the batter into the prepared baking dish and spread in an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs, 30 to 35 minutes. Transfer to a rack and let cool completely in the pan.
• Beat the heavy cream, cayenne and a pinch of cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Lift the brownies out of the pan using the foil and cut into pieces. Serve topped with ice cream, the spiced whipped cream, shaved chocolate, almonds and/or dulce de leche.

Steps:

• For cinnamon ice cream:
• Whisk yolks and sugar in medium bowl to blend. Bring cream, half and half, cinnamon stick, vanilla bean and ground cinnamon to boil in heavy medium saucepan. Gradually whisk cream into yolks; return to saucepan. Stir over medium heat until custard thickens, about 7 minutes (do not boil). Mix in extract and rum. Chill.
• Strain custard. Process in ice cream maker according to manufacturer's instructions. Freeze in covered container.
• For chocolate-tequila ice cream
• Melt chocolate in top of double boiler over simmering water. Set aside. Beat yolks and sugar in medium bowl to blend. Bring half and half, cream, honey, cocoa and salt to boil in heavy medium saucepan. Gradually whisk cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens, about 10 minutes (do not boil). Whisk in melted chocolate, then tequila and vanilla. Chill.
• Process mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container.
• For fudge sauce:
• Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and vanilla; whisk until smooth. (Ice creams and sauce can be made 3 days ahead. Cover sauce and chill. Rewarm sauce before using.)
• Preheat broiler. Arrange bananas on baking sheet. Brush with butter. Broil until brown, about 4 minutes.
• Place some warm sauce, then 1 tablespoon nuts into each ice cream goblet. Top with 1 scoop of each ice cream then bananas and more sauce and nuts.

Steps:

• Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
• Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.

Steps:

• Line a rimmed baking sheet with plastic wrap.
• Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.
• Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.
• Stir sugar and cinnamon in a small bowl.
• Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375⁰F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.
• Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.
• Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.

Steps:

• Grease bottom only of square pan, 9x9x2 inches or 8x8x2 inches, with shortening or cooking spray. Heat oven to 350°F for 9-inch pan, 325°F for 8-inch pan.
• Make brownie mix as directed on box, using water, oil, eggs and adding 1 teaspoon cinnamon. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.
• Heat hot fudge topping over low heat until warm. Stir in 1/2 teaspoon cinnamon. Serve brownies topped with ice cream and hot fudge topping.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray; lightly flour.
• In medium bowl, beat all ingredients except chocolate syrup, 1/2 teaspoon cinnamon and the ice cream with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, heat chocolate syrup and 1/2 teaspoon cinnamon over medium-low heat, stirring occasionally, until warm. Serve sauce warm or cool. Drizzle sauce over warm or cool cake. Serve with ice cream.

Steps:

• In a small saucepan, melt butter over medium heat. Stir in brown sugar, lime juice and cinnamon. Cook and stir until sugar is dissolved. Add strawberries; cook until tender, about 2 minutes longer. Serve with ice cream; sprinkle with lime zest.

Steps:

• Heat oven to 350°F.
• Melt butter and chocolate in medium saucepan on low heat 2 min. or until butter is melted; stir until chocolate is completely melted. Remove from heat. Cool 3 min. Stir in sugar. Add egg and vanilla, stirring just until combined. Stir in flour, cinnamon and 1/4 cup (4 Tbsp.) nuts.
• Divide batter evenly among 12 muffin cups sprayed with cooking spray. Bake 15 min. or until wooden toothpick inserted in centers comes out with fudgy crumbs. Cool in pan 3 min.; remove from pan. Cool on wire rack.
• Meanwhile, stir ice cream topping and peanut butter in heavy small saucepan on medium-low heat until smooth. Remove from heat.
• Divide ice cream into 12 serving dishes. Top each serving with 1 brownie and banana slices. Drizzle with chocolate-peanut butter sauce. Top with peanut butter cups and remaining nuts.

Steps:

• For sauce:
• Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
• For tortilla crisps:
• Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
• Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
• Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

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.