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(Link to our Ship & Dip friends in Kansas City!)

CHILLI CINNAMON CHICKEN

1 package (around 1-1/2 lbs) skinless, boneless chicken breasts
1 lime
1 to 1-½ Tbsp. olive oil
Izzybelle Chilli Cinnamon Chocolate sauce

Slice the chicken into finger size strips.
Squeeze the fresh lime over the strips and marinate for about 15 minutes.
In a hot pan, flash sear the chicken in the olive oil.
Heat the chocolate sauce and drizzle it over the cooked chicken pieces.
Garnish with fresh chopped cilantro.
Serve with steamed asparagus.
3-4 servings


CHILLI CINNAMON PORK TENDERLOIN

1 pork tenderloin
spice rub
Izzybelle Chilli Cinnamon Chocolate sauce
olive oil

Trim the tenderloin, and pound it a bit if extremely thick
Rinse the meat, dry it, and rub with with a little olive oil, then your favorite spice rub
Broil or grill the tenderloin
One minute before removing from the heat, drizzle the tenderloin with warmed Chilli Cinnamon sauce

The above technique also works well on bone-in or boneless pork chops


CHOCOLATE DESSERT NACHOS

I jar Izzybelle Chilli Cinnamon Chocolate sauce
1 package Cinnamon or Chocolate Tortilla chips
(some Whole Foods stores make and sell a cinnamon chip. Food Should Taste Good tortilla chips in Cinnamon and Chocolate flavors are also recommended)

Warm a jar of the chocolate sauce slightly and place it in a bowl
Surround the bowl with your favorite chips on a platter
Serve for dessert with some fresh cut fruit nearby
Dip the chips and fruit into the sauce


CHILLI CINNAMON AND GOAT CHEESE SPREAD
(Recipe from our friends at Haystack Mountain Goat Dairy, Longmont, CO)

Open two 4-ounce packages of Haystack Mountain Plain Goat Chevre and place the cheese in a small bowl. Add 6 ounces (half a jar) of Izzybelle Chilli Cinnamon sauce and a heaping teaspoon of honey. Stir until you have a smooth, even mixture. Roll into a ball, then roll the ball in toasted almond slices. Serve on your favorite cracker with your favorite wine! Experiment with different proportions of cheese and chocolate 'till it's perfect for you.


TRIPLE CHOCOLATE BANANA CAKE
(with thanks to Tish Boyle for her inspiration)

1-½ cups all purpose flour
¼ cup cocoa powder (unsweetened Scharffen Berger or Guittard are great)
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 sauce
about 4 oz. coarsely chopped Chocolove 70% bittersweet chocolate

Spray a loaf pan with Pam.

Set 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.

Alternate suggestions: In place of the Original chocolate sauce, try baking this cake using Izzybelle Raspberry chocolate sauce, or for a special and unexpected treat, use Izzybelle Chilli Cinnamon sauce.


CAMILLA THE DOGGIE DIVA'S WHITE CHOCOLATE COOKIES

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.

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.nuts2you.net.


PEPPERMINT ICE CREAM PIE

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!


IRISH SUNDAE
(A St. Pattie's Day delight)

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!

 

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