Chocolate Cinnamon Dessert Recipes

CINNAMON-CHOCOLATE FUDGE

Steps:

• Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
• In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
• Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

CHOCOLATE CINNAMON DESSERT

Steps:

• Heat oven to 350.
• Spray 8x8 baking pan with cooking spray.
• In large bowl combine biscuit mix, sugar, cocoa,cinnamon, butter,egg,and 1/4 cup of the milk.
• Beat one minute at medium speed in mixer, scraping sides and bottom of bowl frequently, or beat vigorously by hand.
• Add remaining milk; beat 1/2 minute.
• Pour batter in prepared pan. Bake 35 to 40 minutes.
• Cut cake into serving pieces.
• Serve warm or cold topped with ice cream and Chocolate Cinnamon Sauce.

CHOCOLATE-CINNAMON BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
• Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
• Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

FROZEN CINNAMON-CHOCOLATE DESSERT

Steps:

• In small bowl, mix cookie crumbs and butter. Press in bottom of ungreased 8-inch springform pan. Freeze 10 minutes.
• Spoon ice cream onto crumb crust; smooth top. Cover and freeze about 2 hours or until firm.
• In 1-quart saucepan, heat whipping cream, sugar and chocolate to boiling over medium heat, stirring constantly. Boil and stir about 30 seconds or until chocolate is melted; remove from heat. Stir in cinnamon. Continue stirring 3 to 4 minutes or until thoroughly mixed, glossy and slightly thickened.
• Remove dessert from freezer 15 minutes before serving. Run metal spatula along side of dessert to loosen; remove side of pan. Serve dessert with warm or cool sauce. Store dessert covered in freezer.