GOURMET MADE EASY!
The good news about Izzybelle Chocolate Sauce is that you can use it to create fast, elegant treats without having to spend hours in the kitchen. We at Izzybelle are delighted to share our recipes and serving suggestions. We'll also offer you seasonal ideas.
Email us your favorite ways to use Izzybelle chocolate sauces. We will share them here and give you credit for your creativity!
to discover our Chilli Cinamon Chicken—and other wonderful recipes!
SERVING SUGGESTIONS FOR IZZYBELLE SAUCES
|1 ½ cups all purpose flour
¼ cup cocoa powder ( unsweetened Scharffen Berger is my recommendation)
1 tsp baking soda
¼ tsp salt
1 stick of soft unsalted butter
1 cup granulated sugar
|2 large eggs
3 medium mashed very ripe bananas (about
1 1/3 cups)
1 tsp Mexican vanilla extract
½ cup Izzybelle Original chocolate souce
about 4 oz. coarsely chopped Chocolove 70% bittersweet chocolate
Spray a loaf pan with Pam.
Turn your oven to 350 degrees.
Combine the flour, cocoa powder, baking soda and salt. Sift them and put them into a small bowl.
Cream the butter and add the sugar and beat until light. Add the eggs, one at a time. Add the bananas and the vanilla.
Microwave the chocolate sauce so it is pourable, but not hot. Add the flour in thirds, alternating twice with half of the chocolate sauce. Stir in the coarsely chopped chocolate. Do not overbeat.
Pour the mixture into the loaf pan. Bake for about an hour. Test for doneness with a knife or toothpick in the center of the cake.
Let the cake cool for at least 15 minutes on a rack before taking it out of the pan.
Alternative suggestions: In place of the Original chocolate sauce, try baking this cake using Izzybelle raspberry flavored chocolate sauce, or for a special and unexpected treat, use Izzybelle Chilli Cinnamon sauce.
|3 cups sifted cake flour
¼ tsp baking powder
½ tsp salt
1 cup softened butter
¾ cup white sugar
1 large egg
¼ tsp cayenne pepper
|1 cup cocoa
½ cup white chocolate bits
1 tsp. each, cinnamon, cardamom, & chipotle chile
1 cup Nuts To You hot chocolate almond or pecans, coarsely chopped
1 ½ tsp. pure vanilla
Izzybelle Chilli Cinnamon chocolate sauce for frosting
Sift together the cake flour salt and baking powder. In a large bowl cream the butter and sugar. In a small bowl mix the vanilla and egg and add to the butter and sugar mixture. Add half of the dry ingredients to the big bowl. Add cocoa, the white chocolate bits and nuts, and the spices. Add the second half of the dry ingredients to the big bowl. Mix to combine all the ingredients.
Knead the mixture gently a few times. Chill for at least 15 minutes. Scoop a rounded teaspoon of the cookie dough onto a baking sheet, then flatten it. Sprinkle each cookie with a mixture of a little cocoa, chipotle chile and cayenne pepper.
Bake for 10 minutes at 350 degrees. When cool, frost with Izzbelle Chilli Cinnamon Chocolate Sauce. Yields about 3 dozen cookies.
Note: Don’t feed these cookies to your dog! Chocolate is not good for dogs. If you think your doggies need a treat after you have eaten too many of these tasty chocolate morsels, we suggest you contact Camilla Formica, the Doggy Diva and a Colorado small businesswoman, for a supply of her healthy doggie treats at www.thedoggiediva.net.
Part of what makes this recipe so tasty is the contribution of Nuts to You hot chocolate almonds or pecans made by Bruce and Beth Telford of Aurora, CO. You can find out more about their products at www.nutstoyou.net.
During the Holiday Food and Gift Festival at the Colorado Convention Center in 2007, a customer whose name we have sadly forgotten dropped by to share a recipe that we made for Christmas dinner. It was the hit of the day! Here it is:
11/2 cups chocolate wafer cookies or chocolate filled sandwich cookies
1/4 cup plus 2-3 tablespoons melted butter
1 pint vanilla ice cream and a small bag of Hammonds' peppermint candies,
or 1 pint of the best peppermint ice cream you can buy
one jar of Izzybelle Original Chocolate Sauce
Crush the chocolate wafer cookies or the chocolate filled sandwich cookies—enough to fill your favorite pie dish. Melt the butter, combine it with the crushed cookies and press firmly into the pie dish.
If using vanilla ice cream, pull it from the freezer to soften a bit while you crush Hammonds' peppermint candies to taste. Combine the peppermint and ice cream and press them over the top of the cookie crumbs. Easier still, if using peppermint ice cream, soften it and fill the pie dish. Spread room temperature or slightly warmed Izzybelle Original chocolate sauce over the top of the ice cream.
Wrap the pie with foil or plastic wrap to protect it. Put it into the freezer until you are ready to eat. Pull it out to warm up for 10 minutes before serving. Garnish with a few peppermint candies. Add a bit of whipped cream if you must. Enjoy!
Purchase a container of the best chocolate ice cream you can buy. Warm it until it is stir-able. Add a small amount of cold coffee (under 1/4 cup for a pint of ice cream) and about 1/4 cup of Irish whiskey or bourbon. Stir. Let cool in the freezer again. Dish up and add some warmed Izzybelle Chocolate Sauce over the top. Toss a sprig or two of fresh mint on the top if you can get it. Tasty little treat you'll have, and that's no blarney!