I have my friend Kim to thank for these cookies. You see, I had not prepared adequately for the great “Snowpocalypse” we had a couple of weeks ago and….ran out of butter. It was horrible. Being snowed in your house for 4 days without any butter?! A nightmare!! However, I whined enough about it on my facebook page that a nearby friend, Kim, came to my rescue. She brought me FOUR boxes of butter, y’all. FOUR. I was so happy I immediately got in my kitchen and made these cookies. They look good, huh? Well they ARE!
I got the recipe from the lovely Darla of Bakingdom not too long ago and it was the very first thing I turned to when I finally got some butter! I’m so glad, too! These were really fun to make- a little more involved than average cookies, which I thought was a nice change of pace. The cookie itself is crumbly and buttery and just loaded with warm, spicy cinnamon; but the icing is what pushes these cookies over the top. It has espresso powder, so it’s got a wonderful coffee flavor which I just LOVE! These were such a treat on a cold day with a hot cup of coffee- I can’t wait to make them again!
Cinnamon Roll Cookies
For the cookies:
1 cup (2 sticks) unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
For the filling:
1/4 cup (1/2 stick) unsalted butter, very soft
1/4, plus 2 tablespoons packed brown sugar
2 teaspoons cinnamon
For the icing:
2 cups confectioners’ sugar
2 tablespoons melted butter
1/2 teaspoon instant espresso powder
2 teaspoons vanilla
2-4 tablespoons milk
To make the cookies: In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time, and beat until just combined. Scrape the sides of the bowl, then add half of the flour mixture and mix until just combined. Add the remaining flour mixture and beat until thoroughly combined, scraping the bowl as needed. Scrape the dough into a ball in the center of the bowl, cover with plastic wrap, and chill in the freezer for 30 minutes, or the refrigerator for at least an hour.
Once the dough is chilled, divide it into two equal halves. Place one half back in the bowl and put it back in the refrigerator for now. On a large piece of plastic wrap, pat the first half of the dough into a rectangle about nine inches by twelve inches, and about half an inch thick. Place half of butter on the dough and spread it all the way to the edges. Sprinkle half of the brown sugar evenly over the buttered dough and press the sugar into the dough. Finally, sprinkle half of the cinnamon evenly over the dough. Use the plastic wrap to tightly roll the dough into a log. Place the log in the freezer for 30 minutes or the refrigerator for at least an hour. Repeat with the remaining half of the dough and filling ingredients.
Preheat the oven to 350 degrees. Line a baking sheet with Silpat mats or parchment paper.
After the dough has chilled again, slice each log into half inch slices (about 24 per log). Place on the prepared baking sheets and bake for 10 to 12 minutes. Transfer to a wire cooling rack and allow to cool completely before icing.
To make the icing: In a medium bowl, combine the butter and instant espresso powder. Add the confectioners’ sugar and vanilla and whisk until it just comes together. Next, add the milk, one tablespoon at a time until the desired consistency is reached. It should be thin enough to drizzle, but thicker than a glaze.
With the cookies on a wire cooling rack set over parchment paper, drizzle the icing over the them with your whisk. Allow the cookies to set up for a few minutes before stacking or storing.
Recipe source: Bakingdom
That’s right- Joel and I made sushi for our Valentine’s Day dinner, just like I said we would! And believe it or not, we didn’t screw it up! A miracle! In fact, we were so excited about it, we decided to make a little video, including YOU all in the fun! That’s right- this is a Sing For Your Supper first! My very first video tutorial (don’t worry, it’s very short- less than 3 minutes)!
Believe it or not, making sushi at home isn’t quite as scary as you’d think. I’ll be honest, we were both pretty pessimistic about our chances of making a decent California roll, and I fully expected to fail miserably. But it really was FUN and easy, and our rolls turned out super delicious! However, before I show you how we did it, there are a few things I’d like to make clear:
I am not a professional sushi maker.
I am fully aware that my “California roll” is not a real, honest-to-goodness, traditional California roll.
I realize that my knife-wielding skills are a little lack-luster.
Yes, I have an accent.
Sushi video tutorial:
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What you’ll need:
Nori (seaweed)
bamboo mat
plastic wrap
sushi rice
rice vinegar
salt
sugar
water
crab meat
cucumber, thinly sliced
avocado, thinly sliced
soy sauce
wasabi
mayo/Sriracha mixture (optional- you won’t find this in a traditional California roll, but we really liked the flavor it added! Mix 1/4 cup mayonnaise with 2 or 3 splashes of Sriracha)
Mix 2 tablespoon rice vinegar, 1 tablespoon sugar and 1/2 teaspoon salt in a small saucepan over medium heat. Bring to a boil and remove from heat.
Cook your rice according to the instructions on the package. I made 2 cups, which gave us enough for 2 rolls (with a little leftover). You don’t have to own a rice cooker for this- I did mine on the stove top and it turned out just fine.
After your rice is cooked, spread it in a thin, even layer on a baking sheet, sprinkle with the vinegar mixture and let it sit out until it’s completely cooled (I laid down a sheet of wax paper before spreading my rice, just so it wouldn’t stick to the baking sheet).
When you’re ready to start filling your sushi, place a sheet of nori on the bamboo mat covered with plastic wrap. Have a small bowl of water mixed with a little rice vinegar nearby. Dip your fingers in the water and start spreading the rice in a thin, even layer over the nori. You’ll need to continuously dip your fingers in the water to keep them from sticking to the rice (and that rice is STICKY!). Leave a little bit of a border so you’ll be able to seal the roll later.
Place a few pieces of crab, cucumber and avocado at the top of the roll (closest to you), followed by the spicy Sriracha/mayo mixture, if desired.
Now it’s time to roll; carefully lift the bamboo mat underneath the top of the nori (where the filling is) and start to roll it over until you can tuck the top underneath. Keep using the mat to help you roll it as tightly as possible (this is actually a lot easier than it sounds). After you’ve finished rolling, dab a little water/vinegar mixture on the edge of the nori to seal the edges. Slice in 1 inch pieces and you’ve got SUSHI!
For dipping: Mix a TINY amount of wasabi into your soy sauce for a spicy kick. But be warned, wasabi packs a BIG punch- a little goes a long way! Dip your sushi and enjoy!
**If you decide to use any raw fish, definitely make sure it’s “sushi-grade” (extra fresh)!
References: Gimme Some Oven and Itsy Bitsy Foodie
Out Takes (enter at your own risk!):
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When I was a kid, my family used to go to this really nice seafood restaurant on special occasions. It was a huge buffet with crab legs, seafood gratins, pastas, fish, oysters, lobster tails and much, much more. It was a real treat. But the thing I cared about most on that buffet was always the chocolate mousse. I felt so grown up eating something out of a stemmed crystal glass. I would eat as much chocolate mousse as I could hold. It was silky smooth and oh-so luxurious – I absolutely loved it. Still do. Chocolate mousse has always been one of my very favorite desserts. Which is why I’ve had this recipe bookmarked for well over a year. For whatever reason I never got around to making my own chocolate mousse – then I saw this gorgeous recipe on Smitten Kitchen and knew I had to try it.
Deb describes this as “silky and decadent” and I could not agree more. The whipped egg yolks are what make this extra creamy and the whipped cream and beaten egg whites make it so light and fluffy it could almost float away. I’m being perfectly honest with you when I say this is the most delicious, luxurious chocolate mousse I’ve ever had in my whole life. An absolute dream.
Silky, Decadent Chocolate Mousse
8 ounces bittersweet chocolate (no more than 60% cacao), chopped
3/4 stick (3 ounces) unsalted butter, cut into 6 pieces
3 large eggs, separated
1 tablespoon Grand Marnier liqueur (or swap with a liqueur of your choice; yes, you can leave it out but it won’t be as good)
1 cup very cold heavy or whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
Set a large, heat-proof bowl over a saucepan of barely simmering water and melt the chocolate and butter in it, gently stirring it until smooth. Remove from heat. Alternately, you can melt them in your microwave, stirring thoroughly at 30 seconds and every 15 seconds thereafter until the mixture is smooth.
Beat the egg yolks in the bowl of an electric mixer fitted with a whisk attachment until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve. Whisk yolks into chocolate mixture along with Grand Marnier, then cool to warm.
Wash your mixing bowl and beat the heavy cream, sugar and vanilla until it just holds stiff peaks. Transfer to another bowl and set aside. Wash your mixing bowl again (I know it requires lots of washes for this recipe; alternatively you can just use a hand mixer and 3 different bowls).
Beat the egg whites and salt until they just hold soft peaks.
Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly. Transfer to 8 (4 ounce) ramekins or one large serving bowl, or go restaurant-style, serving it in stemmed glasses with white or dark chocolate shavings on top.
To make ahead: Mousse can be chilled, its surface covered with parchment paper, up to 2 days. Let stand at room temperature at least 30 minutes before serving.
Recipe source: slightly adapted from Smitten Kitchen, originally from Gourmet Magazine, October 2009
Lighter than air……
P.S. Happy, happy Valentine’s Day! 🙂
If you’re anything like me, you’re probably planning a quiet, lovely dinner-for-two at home with your sweetie this Valentine’s Day (that’s the best way to do it, in my opinion!). Which means you’re going to need a knock-out dessert to end the meal on a high note! You’ve come to the right place because I happen to have a few delicious desserts that are sure to ‘wow’ your significant other this Valentine’s Day!
Red Velvet Cake Napoleons – I just posted these yesterday and just had to share them again because they’re so cute! If you have kids, this would be a great project for them to help with! So much fun to make and a little something different from a cupcake or regular cake.
Mini Chocolate Chip Sandwich Cookies – These are just for fun; fun to sit and nibble while watching a movie together (Johnny Depp in Chocolat, anyone??), or as a little Valentine’s midnight snack! I’m addicted to chocolate chip cookies, so these have a special place in my heart!
Pink Raspberry Marshmallows – Fluffy, sugary….pink. These are so much fun to make and to eat! And they’d bet totally delicious dipped in rich, fudgy chocolate fondue!
Fudgy Chocolate Fondue – Speaking of fudgy fondue, this one is to DIE for! I think chocolate fondue is the ultimate Valentine’s Day dessert – it’s so romantic! The dipping possibilities are endless: strawberries (the ultimate fondue dipper!), oranges, bananas, cheesecake bites, pound cake, angel food cake, cherries, marshmallows…anything you want! This is my go-to Valentine’s Day dessert!
Giant Cookie Cake – Cookie cakes have a special meaning for hubby and me. I used to make them for him in high school when we were both in band. He LOVED them and looked forward to getting them from me! Last year I put together a special cookie cake just for him as a Valentine’s Day treat! These are the easiest things in the world to make and you can decorate it any way you want! This is another one that would be great for the kids to help with!
Gooey Chocolate Cakes – And lastly, my all-time favorite dessert. I make these anytime I need a “wow factor” dessert, a quick and easy chocolate fix, or a cozy night at home. Those gooey, molten centers get me every single time! Mmm!!! I will be making these for our Valentine’s dessert this year and can’t wait to dig in! There’s a rule that goes along with these cakes, however – you MUST serve with ice cream on top! It’s just not the same without it! Period!
I hope you’re able to gather some inspiration from these recipes for your own romantic Valentine’s meal! These are my very best and hope you enjoy! Whatever you and your sweetheart have planned for this Valentine’s Day, I hope it’s extra special and wonderfully romantic! Enjoy!
I’m actually not the world’s biggest fan of red velvet cake. Never have really seen the big deal. However, lately I’ve been craving it like crazy! I guess because so may delicious looking red velvet recipes have been popping up all over the blogosphere lately. I guess February is definitely a red velvet kind of month. A year or so ago, I copied down my great-grandmother’s recipe for red velvet cake and have been wanting to try it ever since. I figured now would be as good a time as any, then my friend Kelsey recommended I try her recipe- in fact, her exact words were, “try my recipe- I dare you not to love it.” Well, how can I resist THAT?! And luckily, upon comparing the two recipes, I found that Kelsey’s is almost identical to my great-grandmother’s, with only a couple of very minor differences. Excellent!
I didn’t want to make a traditional cake (which is very unlike me, but I just decided to ride the wave…), and ended up baking the cake in a jelly roll pan. After baking and cooling I found myself looking at it thinking, “well….what the heck do I do now?!” I knew I wanted to somehow do something heart-shaped, for a Valentine’s theme, but beyond that I was lacking inspiration. Lucky for me, my friend Leah suggested Napoleons. Perfect Leah, thanks! Napoleons (or Mille-feuille) are traditionally made with puff pastry and pastry creme, but I thought in honor of Valentine’s Day a cute little red velvet cake Napoleon would be oh-so-fun! The red velvet cake turned out so delicious- especially with the tangy cream cheese frosting! These little guys were so much fun to make and so easy! A perfect little sweet treat for your sweetheart this Valentine’s Day!
Red Velvet Cake Napoleons
For the cake:
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tablespoons (1 oz.) red food coloring
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
For the frosting:
12 ounces cream cheese, softened
8 ounces butter (2 sticks), softened
1 1/2 teaspoons vanilla extract
3 cups confectioners’ sugar
squirt of fresh lemon juice
For the cake:
Preheat oven to 350 degrees. Grease and line a jelly roll pan with parchment paper.
Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. Let cool completely.
When the cake is cooled, flip it onto a large surface and peel the parchment paper off. Using a heart-shaped cookie cutter, cut out hearts and set aside. Using a serrated knife, slice each heart in half. Set aside while you make the frosting.
For the frosting:
Beat cream cheese, butter, vanilla and lemon juice together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 3-5 minutes (you’ll end up with some left over).
To assemble:
Place a small amount of frosting on one of the hearts, place another heart on top, pressing down slightly, then more frosting; finally place one last heart on top and a dollop of frosting (that’s 3 hearts total). Top with sprinkles, if desired. Repeat with the remaining hearts. I ended up with 14 Napoleons.
Recipe source: cake and frosting seen on Apple A Day, originally from Saveur.com
What do you do when you’re snowed in with only 1 stick of butter? Why, make half a pound cake, of course! You can bet that this cake is pretty special to me, seeing as I had one opportunity to bake (while snowed in), with ONE stick of butter to my name. I could have chosen anything. Any recipe. But I chose this one. THIS pound cake. Brings a tear to the eye, doesn’t it? No? ……..ok.
A long time ago, Joel’s mother bought me a Williams-Sonoma cake mix for peach pound cake. It was magical. Moist and buttery and brushed with peach schnapps while still warm. I’ve never forgotten that cake. And recently, while snowed in with one stick of butter (stop me if you’ve heard this story before…) I decided to recreate it. I chose Paula Deen’s recipe for pound cake, as it is my favorite. I baked in some peach schnapps with the batter as well as brushed the whole outside of the cake while still warm. It was close; perhaps not quite as good as I remember the Williams-Sonoma mix being, but DARN good, just the same. And even better with a scoop of vanilla ice cream! A snow day baking success! That last stick of butter really did itself proud….
(And yes, I took lots of pictures. That’s what you do when you’re snowed in….apparently.)
Peachy Pound Cake
1 stick butter
1/4 cup vegetable shortening
1 1/2 cups sugar
2 eggs
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
1/3 cup, plus 1 tablespoon peach schnapps
Preheat oven to 350 degrees.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla and the 1 tablespoon peach schnapps. Pour into a greased and floured 9×5 loaf pan and bake for 60-70 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for about 10 minutes.
While the cake is still warm, remove from pan and brush the top and sides with the remaining peach schnapps. Let cool completely before serving.
Serves 6-8
Recipe source: adapted from Paula Deen
**If you’d rather not use alcohol, this quick and easy peach simple syrup would be a great alternative!
Here’s another fluffy-frilly-girly recipe, just in time for Valentine’s Day. Pink Raspberry Marshmallows. I’ve discovered something about myself- I really like making homemade marshmallows! I just love whipping all that white, puffy fluff in the mixer! And let me tell you, homemade marshmallows are by far better than the packaged ones! Especially these- they have a light raspberry flavor and I think the pinkness adds a little something extra. 😉
I used Dorie Greenspan’s recipe, then used a heart-shaped cookie cutter to cut out the marshmallows. Very, very simple! A perfect Valentine’s treat! And if I may make a suggestion, these would taste mighty delicious dipped in some chocolate fondue (now THERE’s a perfect Valentine’s treat!!)!
Pink Raspberry Marshmallows
About 1 cup potato starch or cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, at room temperature
3/4 cup cold water
1/2 tablespoon pure vanilla extract
1/2 tablespoon raspberry liqueur
1 1/4 cups plus 1 tablespoon sugar
pink food coloring
Line a 9×9 pan with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.
Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup — without stirring — until it reaches 265 degrees F on the candy thermometer, about 10 minutes.
While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 3 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)
Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy — don’t overbeat them and have them go dull.
As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla, raspberry liqueur and pink food coloring, if desired.
Using a large rubber spatula, scrape the meringue mixture onto the parchment-lined pan. Then spread it into the corners and continue to spread it out. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place.
Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They’ll need about 3 hours, but they can rest for 12 hours or more.
Once they are cool and set, cut the marshmallows with a pair of scissors, a long thin knife or a cookie cutter. Whatever you use, you’ll have to rinse and dry it frequently (if you use a cookie cutter, be sure to dip it in some cornstarch or powdered sugar between each use). Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you’d like — into squares, rectangles or even strips (as they’re cut in France). As each piece is cut, drop it into the bowl. When you’ve got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.
Makes about 1 pound of marshmallows.
Recipe source: Dorie Greenspan, Baking From My Home to Yours
A sweet food blogger friend of mine, Nikki, recently inspired me to do something bigger and better with my blog. As you all know, based on the two ads I have on my site, I make a little money from my blog. Foodbuzz pays me a small amount of money based on every thousand hits I receive. It’s not much, but it pays for the monthly hosting costs for my site, some groceries and most importantly, my cheese addiction. 😉
Recently, Nikki had a friend pass away, leaving his very young family behind. Nikki donated her entire earnings for the month of January to this young family to help them get through these difficult times. Isn’t that wonderful? We need more people in the world like this, which is why I’ve decided to follow in Nikki’s footsteps. It’s been two years since we adopted our sweet Izzy girl, and since that time, Joel and I have developed a passion for helping rescue societies and shelters as much as we can. That means helping to spread awareness about homeless animals, sharing pictures of animals in need of adoption on my facebook page, encouraging others to adopt instead of buying puppy mill puppies, and more. But really, the best gift we can give is money. There are SO many homeless animals that come into the shelters and rescues needing surgery, healthcare, food, constant attention, and much, much more. Izzy did. When she was picked up as a stray, she had been abused and needed immediate medical attention. Rescue societies depend largely on donations to make all that possible. That’s why I’ve decided to donate my entire Foodbuzz earnings for the month of February to a local animal rescue- Homeward Bound, in honor of Izzy and her 2nd “Adoptiversary” coming up on February 20th. It won’t be a huge amount, but it will certainly be enough to keep some special homeless animal warm, fed and comfortable.
So, if you feel it in your hearts, please tell your friends- every click my site receives is more money to Homeward Bound. And more money to sweet, loving animals like Izzy.
Thanks so much, Nikki, for inspiring me to do this! Thank you all, so, SO much!
Um, it’s been cold. Really bad, snowy, icy, power outages, school-closed-for-4-days COLD. But I probably don’t have to tell you that. Most likely, it’s been the same story where you are too (unless you live in California or someplace delightful and sunny, in which case…I hate you.). In fact, as I’m sitting here typing this, cars are slipping and sliding down my icy street. Weather like that can only mean one thing- warm, hearty chicken stew. It’s the easiest stew in the world to make and it requires very few ingredients. This is how my mom always made it and I just love it. In fact, not too long ago I was visiting my parents and my mom served me this stew for lunch- big chunks of potatoes, carrots and tender juicy chicken all simply seasoned with salt and pepper. This is the best kind of cold weather food! All you need is some good crusty bread or cornbread muffins to go with it and you’ve got a hearty, delicious meal!
My Mom’s Chicken Stew
3 bone-in chicken breasts
5 carrots, peeled and chopped
5 or 6 small potatoes (or 2 or 3 medium sized), cut into chunks
1 medium onion, chopped
2 celery stalks, chopped
1 14-ounce can diced tomatoes
salt and pepper
Place the chicken in a large pot and fill with enough water to cover. Boil the chicken for 1 1/2 – 2 hours, or until very tender.
Remove chicken from pot (save the broth- you’ll use that later!) and let cool. Remove the skin and bones and shred chicken (I like it in pretty large chunks).
Put the pot with the chicken broth back on medium heat and add in the chopped onion, carrot, celery, tomatoes and salt and pepper (depending on how thin you like your stew you can add a little water if needed). Cook for 15-20 minutes, until the vegetables are just about tender. Add in the potatoes and chicken and cook for another 15-20 minutes, until the potatoes are soft. Check for seasoning. Serve hot with crusty bread or cornbread muffins. Enjoy!
Serves 4-6 (also makes great leftovers!)
Recipe source: Sing For Your Supper’s mom 🙂
Three words: Bananas. Foster. Nachos. You remember these?? I posted them back in October for my Project Food Blog challenge #4. Oh yeah. These are some serious nachos, y’all! Something I think you really, really need to make your Super Bowl party a success. Chocolate, caramel, buttery, brown sugary, rummy bananas…. Super Bowl food for the GODS, I tell you!
Still looking for that perfect Super Bowl dessert? Look no further, because these nachos are lightening quick to make, easy to eat (albeit a little messy), and seriously, seriously delicious! And most importantly, they’re man-friendly. These are guaranteed to please ANY man on the holiest of man days- Super Bowl Sunday. Make these and watch all your Super Bowl dessert dreams come true.
Bananas Foster Nachos
3 flour tortillas, cut into quarters
cinnamon-sugar
4 tablespoons butter, cut into chunks
2 tablespoons brown sugar
1 teaspoon cinnamon
2 teaspoons dark rum
3 bananas, sliced
vanilla ice cream
prepared hot fudge sauce, for drizzling
prepared caramel sauce, for drizzling
chopped walnuts; optional
Preheat oven to 350. Arrange tortilla pieces in a single layer on a baking sheet and spray with butter spray. Sprinkle with cinnamon-sugar (as much as you want). Bake for about 10-12 minutes, until crisp.
Meanwhile, in a small saucepan over medium heat, heat butter, brown sugar, and cinnamon until butter is melted. Add the sliced bananas, gently stir for a minute or so, then add the rum. Continue to cook for about 3 or 4 minutes.
Place the cinnamon-sugar chips on a large platter and spoon over the banana mixture. Top with vanilla ice cream and drizzle with hot fudge and caramel sauce and sprinkle chopped walnuts, if desired. Serves 3-4.
Recipe source: Sing For Your Supper original
