Chocolate Covered Strawberry Nachos 

This is probably one of the most fun desserts I have had the pleasure in making and eating. The tortillas fry up quickly (even faster if you have an air fryer) and this dessert comes together very fast. One plate can feed several people. This dessert will definitely have you licking your fingers. 😉


Flour tortillas (I fried 6)

Strawberries, washed, dried and cut into bite size pieces 

Hot fudge ice cream topping, warmed

Nuts, chopped, optional

Whip cream, optional

Fry to a golden brown. 

Fry flour tortillas in oil heated to 350 degrees. Once crisp, remove from pan and place on a plate lined with paper towels. Drain and blot the tortillas. While still warm, sprinkle both sides with the cinnamon sugar mixture. Cut into wedges, I used my pizza cutter. Make a layer of cinnamon sugar chips and layer of strawberries. Drizzle warm chocolate sauce over chips and strawberries. I sprinkled mine with chopped nuts. Continue layering, with chips, strawberries, chocolate and nuts. Whip cream makes a great addition to this recipe. Enjoy!

Optional Air Fryer Directions:

Lightly mist tortillas with extra virgin olive oil, grape seed, coconut oil or (light oil). Crisp in air fryer and immediately sprinkle cinnamon sugar on both sides of crisp tortilla. Cut into wedges when cool enough to handle. Layer chips, strawberries, warmed chocolate sauce, nuts and whip cream. 

Cinnamon sugar 

1/2 cup sugar 

2 teaspoons of cinnamon 

I Love You Chocolate Cake

Nothing says I love you like chocolate and a heart shape cake. I baked this cake in a heart shaped bundt pan but a regular bundt pan can be substituted for heart shape. This recipe makes about 5 cups of batter so make your if you use a big enough pan. I added chocolate covered strawberries in the center as a garnish but you don’t have to. 


1 3/4 All Purpose Flour

2 cups sugar

3/4 cups unsweetened cocoa powder, I use Ghiradeli’s 

1 teaspoon baking powder

2 teaspoon baking soda

1 teaspoon salt

1/2 cup vegetable oil

1 cup buttermilk, please use real buttermilk, do not use milk with vinegar 

2 eggs

2 teaspoons vanilla, I used Mexican

1 cup of very hot coffee

Chocolate covered strawberries for garnish, optional

Sprinkles, optional
Preheat oven to 350 degrees. I sprayed my bundt pan with a spray that contains flour. 
Place dry ingredients into your mixing bowl and mix well.  In a smaller bowl, combine oil, buttermilk, eggs and vanilla. Pour into dry ingredients and blend to combine, about a minute. Slowly pour in hot coffee and mix till blended, scraping down the sides and bottom of your bowl.  Pour into prepared bundt pan that had a 6 cup capacity. Bake for 35 minutes or until done. Cool cake about 20 minutes in pan and remove to finish cooling. Top with ganache and garnish with sprinkles or strawberries if desired. 


1 8 ounce bag of semisweet chocolate chips

3/4 cup heavy cream

In a double boiler, or I used a pot with a glass bowl over my pan with water. Just make sure the water never touches the bottom of the bowl.  Pour cream in your double boiler and slowly bring to boil.  Remove from heat and add the chocolate chips. Let stand stand minutes without stirring. After the time has passed, stir well to combine until all of the chocolate chips have melted. Cool ganache until it has reached room temperature and pour over cooled cake. Garnish with sprinkles and fill the center of your cake with chocolate covered strawberries if desired. Enjoy!


Please remember to stop by my blogger baking friends and check out these delicious recipes. 


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The Rowdy Baker’s Chocolate Cherry Tea Cookies


Moore or Less Cooking Blog’s Fudgy Cherry Cheesecake Brownie Bars