Hawaij Spiced Nachos with Chocolate Sauce

 

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Hawaij Spiced Nachos with Chocolate Dipping Sauce

(Video Tutorial Here)

INGREDIENTS

  • Nachos:

  • 4 flour tortillas, cut into eighths (wedges)

  • 3 Tbsp butter, melted

  • 1 tsp vanilla

  • 3 tsp hawaij for coffee

  • 3 Tbsp sugar

  • Chocolate sauce:

  • ⅓ cup good quality chocolate, melted

  • 2 Tbsp butter

  • 2 Tbsp crème fraîche

  • ⅛ tsp cinnamon

LET’S GET COOKING…

  1. Preheat oven to 400ºF, and line 2 baking sheets with parchment paper.

  2. Mix vanilla into the melted butter and brush both sides of each tortilla.

  3. Using a sieve, sift the hawaij all over the tops and bottoms of each tortilla. Lastly, sprinkle a nice dose of sugar on top of each piece. Bake for 10 minutes until crisp and golden.

  4. Once chocolate is melted and is still very hot, mix in the butter immediately until melted and glossy. Next, mix in the crème fraîche and cinnamon. Serve warm right away with the chips.

Ice Cream Cupcakes

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Click here for the video tutorial!

Ice Cream Cupcakes

INGREDIENTS

  • 6 sugar cones, roughly broken

  • 1 pint ice cream of choice

  • Bottles of cake icing with different shaped tips

  • Fun cake decorations and candies

LET’S GET COOKING…

  1. In a food processor, blend the ice cream cones until well chopped but not completely powder. Place about 2 tablespoons of the cone mixture in the bottom of each muffin tin.

  2. Distribute the ice cream among the 6 cupcake molds and press down with a spoon or offset spatula to adhere to the cone crumbs. Smooth out with a spoon and freeze for at least 30 minutes.

  3. Remove from the freezer. Using a small rubber spatula, gently lift the ‘cupcake’ out of the tin and place on a serving plate. Using a star tip (or tip of choice) decorate the top of the ‘cupcake’ and have fun with any decorations and candies. Enjoy!

Homemade Ice cream Cupcakes

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Click here for the video tutorial!

Homemade Ice Cream Cupcakes

INGREDIENTS

  • 6 sugar cones, roughly broken

  • 1 pint ice cream of choice

  • Bottles of cake icing with different shaped tips

  • Fun cake decorations and candies

 

LET’S GET COOKING…

  1. In a food processor, blend the ice cream cones until well chopped but not completely powder. Place about 2 tablespoons of the cone mixture in the bottom of each muffin tin.
  2. Distribute the ice cream among the 6 cupcake molds and press down with a spoon or offset spatula to adhere to the cone crumbs. Smooth out with a spoon and freeze for at least 30 minutes.
  3. Remove from the freezer. Using a small rubber spatula, gently lift the ‘cupcake’ out of the tin and place on a serving plate. Using a star tip (or tip of choice) decorate the top of the ‘cupcake’ and have fun with any decorations and candies. Enjoy!

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