Banana Caramel Sundaes!

The cinnamon-dusted almonds give this superfast, simple ice cream sundae a little something extra special!

Ingredients:
* 2 large bananas
* 1 1/3 cups vanilla ice cream (your favorite brand)
* 1/4 cup DOVE Chocolate Discoveries Chardonnay Caramel Sauce
* 1/3 cup chopped DOVE Chocolate Discoveries Cinnamon-Dusted Almonds

Preparation:
1. Cut each banana in half crosswise and then in half lengthwise to make 8 quarters. Place 2 banana quarters in each of 4 stemmed glasses or 4 individual serving bowls. Top each serving with 1/3 cup ice cream and 1 tablespoon caramel topping; sprinkle each serving with about 1 tablespoon almonds.

Notice two spoons beside this sundae. Share it with a sister, friend, better half, or better yet, use both spoons to inhale it before someone catches you and wants a bite! Just an idea....ENJOY!

Choice ingredients:

Cinnamon-dusted almonds are great to use for embellishing recipes that only need a few ingredients. Try them on desserts like cheesecake or as part of sweet-and-savory recipes such as salads or entrees.

Chardonnay Caramel Sauce made with California Chardonnay! Wonderful over cheesecake, apple pie or a Bananas Foster.

Please contact me at DecadentChocolate@gmail.com to order premium ingredients!!!

St. Patty's Day ~ Chocolate Stout Cupcakes

What are you making for St. Patrick’s Day? Make 14 Chocolate Stout Cakes. This recipe will bring you luck!

CHOCOLATE STOUT CUPCAKES
Ingredients:

1 box DCD Chocolate Baking Mix
2 eggs
6 oz stout beer (recommended: Guinness)
1/4 cup sour cream
1/2 stick butter
2/3 cup DCD Dark Chocolate Baking Bits (included in Baking Mix)

Sweetened whipped cream, for garnish
DCD Chardonnay Caramel Sauce, for garnish
DCD Dark Chocolate, shaved, for garnish

Directions:

1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners, and spray lightly with a non-stick baking spray.

2. Pour chocolate baking mix into a medium bowl. Using an electric mixer, begin mixing, pouring in the eggs, stout beer, and sour cream. Mix for approximately 30 seconds.

3. Place butter and chocolate together in a microwave-safe bowl, and melt at 20-second intervals, until completely melted and smooth. Pour into mixer, and mix for an additional 30 seconds.

4. Fill the cupcake liners up about 2/3 of the way (you will have leftover batter, use this to bake another pan). Bake for 16-17 minutes, or until a toothpick inserted into the center of the cupcake comes out almost clean, with a little batter stuck to it.

5. Let cupcakes cool completely. Swirl some Chardonnay Caramel sauce into a batch of sweetened whipped cream, and dollop onto each cupcake. Garnish with some shaved Dark Chocolate, and enjoy!

Please contact me at DecadentChocolate@gmail.com for questions or to place an order. Thank you & ENJOY!