119566 banana caramel ice chocolate espresso free Recipes

cake flour, baking powder, baking soda, salt, unsalted butter, softened, granulated sugar, eggs, vanilla extract, buttermilk, very ripe mashed banana (about 2 bananas), caramel icing, light brown sugar, heavy cream, lemon juice (don tsp use the bottled kind, please), butter, cold , cut into pieces

bananas, vanilla low-fat ice cream, fat-free caramel topping (such as smucker s), chopped cinnamon-coated almonds

banana, wonton wrappers, sugar, oil, caramel sauce, chocolate syrup, cream

ice cubes or 3 cups crushed ice, coffee, cold, whole milk, sugar, caramel syrup, chocolate syrup, salt, vanilla extract

ripe banana, sliced, oreo pie crust (6 oz.), cold milk, white chocolate flavor instant pudding & pie filling, ground cinnamon, caramel ice cream topping

butter recipe cake mix (i used duncan hines classic butter golden cake mix), eggs , large, butter, softened, water, pecans, chopped (toasted ), vanilla ice cream, softened, bananas (under-ripe, peeled and cut into 1/4-inch slices), butter, caramel ice cream topping (i used smucker s), cinnamon, ground

banana, milk, ice cubes, white sugar , or to taste, ground cinnamon

flour, divided, quick-cooking oats, brown sugar , packed, baking soda, salt, cold butter, chocolate chips, pecans, chopped, caramel ice cream topping

ground pecans, chocolate wafers, butter, cream cheese, room temp, dark brown sugar, eggs, room temp, sour cream, vanilla, semisweet chocolate, espresso, heavy cream, sugar, semisweet chocolate

sugar, water, water, whipping cream, ripe bananas, peeled, sliced, water, whipping cream, sugar, instant espresso powder, semisweet chocolate, chopped, unsalted butter , cut into pieces, baskets strawberries, hulled, halved

caramel ice cream topping, lemon juice, ground cinnamon, grated lemon peel, firm bananas , cut into 1/4-inch slices, rum extract, vanilla ice cream

caramel ice cream topping, bananas, frozen buttermilk biscuit

chocolate cake mix, semisweet chocolate chips, divided, caramel ice cream topping, warmed, hot fudge ice cream topping, warmed, english toffee bits or almond brickle chips

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

caramels, german chocolate cake mix, evaporated milk, divided, chocolate chips, butter

butter, chopped pecans, firm bananas, peeled and sliced (about 2 1/2 lb), fat-free caramel sundae syrup, divided, prepared french crepes (such as melissa s)

tube 16 1/2 oz refrigerated sugar cookie dough, chocolate sprinkles, divided, banana, strawberry ice cream, chopped walnuts, chocolate ice cream syrup, maraschino cherries