Chocolate Shortcakes With Bananas And Caramel Recipes

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CARAMEL BANANAS WITH ESPRESSO CHOCOLATE ON SWEET CRACKERS



Caramel Bananas with Espresso Chocolate on Sweet Crackers image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h5m

Yield 36 servings

Number Of Ingredients 7

2 to 3 packages containing total of at least 36 (2-inch) diameter shortbread cookies (recommended: Sandies Simply Shortbread)
1 (12-ounce) jar caramel topping (the kind used as ice cream topping)
2 ounces brandy
4 to 6 bananas, sliced into 36 (1-inch) pieces
2 (12-ounce) packages semisweet chocolate pieces
3 tablespoons espresso coffee beans, ground very fine in a coffee grinder
3/4 cup shredded coconut

Steps:

  • Lay the shortbread cookies out on a utility platter.
  • Heat the caramel topping in a small saucepan so that it is viscous and spoon some on each cookie.
  • Place the brandy and bananas in a saute pan and light the brandy to flambe the bananas. When the brandy has burnt off, place a banana piece on top of the caramel on each cookie.
  • The chocolate to coat the bananas will be tempered, a term used to describe the successive melting and cooling of the chocolate within a certain temperature range. This process allows the molecules of the chocolate to align so that it will retain a silky appearance without a chalky finish. To temper the chocolate, place half of the semisweet chocolate pieces in each of 2 stainless steel bowls which will fit over a saucepan double-boiler fashion. Bring an inch or so of water to a boil in the saucepan and fit 1 of the bowls of chocolate pieces over it and heat until those chocolate pieces are just melted (about 90 to 100 degrees F on the candy thermometer). Then pour this just-melted chocolate into the other bowl with the un-melted chocolate, stir to combine, and return all of the chocolate to the double boiler and heat to about 105 degrees F. Remove from the heat and immediately whisk in the ground espresso. You will need to work quickly to spoon the espresso chocolate over the caramel coated bananas, and sprinkle each with a teaspoon of shredded coconut before the chocolate hardens. Allow chocolate to harden, remove carefully from the utility platter using a thin bladed spatula, and serve.

CHASEN'S BANANA SHORTCAKE WITH BANANA SAUCE



Chasen's Banana Shortcake With Banana Sauce image

I found this recipe in an old cookbook I was given some time ago and thought this sounded awesome. A little work but oh...SO worth the effort! Cook time does not include chill time.

Provided by CindiJ

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

1 cup butter, softened
1 cup sugar
4 large eggs
2 teaspoons vanilla
2 cups sifted cake flour
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons heavy cream, chilled
2 cups heavy cream, chilled
1/4 cup bakers sugar
1 teaspoon vanilla
1/2 cup heavy cream, chilled
1 tablespoon bakers sugar
1/2 teaspoon vanilla
1 pint french vanilla ice cream, softened (the best quality you can afford)
2 very ripe bananas, cut into very thin slices
1 tablespoon dark rum
2 -3 tablespoons dark rum
4 small ripe bananas, sliced plus 1 banana, thinly sliced
hot fudge sauce, of your choice

Steps:

  • Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
  • In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
  • Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
  • Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
  • Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
  • Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
  • For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
  • Set aside (chill).
  • For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
  • Fold in the macerated bananas (with the rum) into the whipped cream mixture.
  • To assemble:.
  • Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
  • When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.

Nutrition Facts : Calories 614.2, Fat 39.3, SaturatedFat 23.9, Cholesterol 193, Sodium 251, Carbohydrate 59.3, Fiber 1.9, Sugar 33.9, Protein 6.6

BANANA CHEESECAKE WITH CARAMEL SAUCE



Banana Cheesecake with Caramel Sauce image

Easy and delicious cheesecake. Looks fancy when served drizzled with caramel sauce and yields a lot of servings. Sometimes I double the crust recipe to make a thicker crust.

Provided by Sharon Emery

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
⅓ cup margarine, melted
¼ cup white sugar
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
½ cup mashed banana
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) package individually wrapped caramels, unwrapped
1 banana, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.
  • In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
  • Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
  • Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.

Nutrition Facts : Calories 566.7 calories, Carbohydrate 61.8 g, Cholesterol 119.5 mg, Fat 32.3 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 16 g, Sodium 440 mg, Sugar 48.2 g

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE



Chocolate Banana Fried Wontons with Grand Marnier® Caramel Sauce image

I tried banana wontons at a Chinese restaurant and liked them, so i thought i'd make up a recipe at home when I was making an Asian-themed dinner. My boyfriend said they were better than the restaurant's! They're great with ice cream. Substitute any kind of liqueur you want for the Grand Marnier® - be creative! many different fruit flavors seem to go well with this dessert.

Provided by chikalin

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 15

Number Of Ingredients 12

2 very ripe bananas
⅓ cup miniature semi-sweet chocolate chips
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
½ (14 ounce) package wonton wrappers
oil for frying
½ cup butter
½ cup brown sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
2 tablespoons light corn syrup
2 tablespoons miniature semi-sweet chocolate chips

Steps:

  • Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
  • To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
  • Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
  • Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 21.7 g, Cholesterol 17.4 mg, Fat 13.8 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 122.3 mg, Sugar 10.5 g

PECAN-CINNAMON SHORTCAKES WITH BANANAS AND DULCE DE LECHE



Pecan-Cinnamon Shortcakes with Bananas and Dulce de Leche image

Honorable Mention Bisquick® Recipe Contest 2010! Ooey gooey caramel, fresh bananas, luscious whipped cream and a shave of chocolate with melt-in-your-mouth shortcakes. Yum! Recipe submitted by Sherryl Vera.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 4

Number Of Ingredients 9

1 1/4 cups Original Bisquick™ mix
2 tablespoons sugar
1/4 cup finely chopped pecans
1/2 teaspoon ground cinnamon
1 1/2 cups heavy whipping cream, chilled
1/2 teaspoon sugar
4 tablespoons dulce de leche (caramelized sweetened condensed milk), from 13.4-oz can
2 ripe bananas, cut into 1/4-inch slices
4 teaspoons grated chocolate

Steps:

  • Heat oven to 350?F. In medium bowl, mix Bisquick mix, 2 tablespoons sugar, the pecans and cinnamon. Add 1/2 cup of the cream; stir until soft dough forms.
  • On ungreased cookie sheet, drop dough by 1/4 cupfuls 2 inches apart; pat into rounds, about 3/4 inch thick. Sprinkle tops with 1/2 teaspoon sugar.
  • Bake 16 to 18 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool completely.
  • In chilled large deep bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until soft peaks form. Cover; refrigerate until serving time.
  • Using a serrated knife, carefully slice shortcakes in half horizontally. Place bottom halves on 4 dessert plates; spread each with 1 tablespoon dulce de leche. Top each with 1/2 sliced banana, 3 tablespoons whipped cream and 1/2 teaspoon grated chocolate. Cover with top halves of shortcakes. Top each with 3 tablespoons whipped cream and 1/2 teaspoon grated chocolate. Serve immediately.

Nutrition Facts : Calories 640, Carbohydrate 63 g, Cholesterol 105 mg, Fat 8, Fiber 3 g, Protein 7 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 32 g, TransFat 2 1/2 g

BANANA CARAMEL CHOCOLATE CHUNK CAKE



Banana Caramel Chocolate Chunk Cake image

This just may be the best, most delicious banana cake you will ever chance to eat! In other words....this is to die for....full of scrumptiously moist pieces of banana, pecan nuts and chocolate chunks with delicate undertones of spice...all topped with a decadent caramel glaze which soaks into the cake creating the most heavenly experience ever found in a cake...

Provided by MarieRynr

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 cups plain flour
1 teaspoon cinnamon
1/2 teaspoon grated fresh nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
1 1/4 cups sunflower oil
1 3/4 cups caster sugar
1 tablespoon pure vanilla essence
3/4 cup coarsely chopped toasted pecan nuts
3 ounces good chocolate, broken into chip size pieces (I favour Green and Blacks)
3 ripe bananas, peeled and diced
1 1/4 cups of firmly packed soft light brown sugar
1 tablespoon milk
1 tablespoon double cream
4 tablespoons unsalted butter, cut into pieces

Steps:

  • Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
  • Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
  • Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
  • In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
  • Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!

Nutrition Facts : Calories 775.6, Fat 44.7, SaturatedFat 10.7, Cholesterol 77.9, Sodium 395.3, Carbohydrate 93.3, Fiber 4, Sugar 66.5, Protein 6.8

CHOCOLATE STRAWBERRY SHORTCAKES



Chocolate Strawberry Shortcakes image

Shortcake is one of the greatest desserts, especially when using fresh strawberries. These chocolate strawberry shortcakes are a great treat to serve to guests. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 17

1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half-and-half cream
1 large egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners' sugar
3/4 cup hot fudge ice cream topping
10 fresh strawberries or grated chocolate, optional
Grated chocolate, optional

Steps:

  • Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.

Nutrition Facts :

CARAMEL CHOCOLATE SHORTBREAD



Caramel Chocolate Shortbread image

Great for bakes sales

Provided by chizylass

Time 25m

Yield Makes Slices

Number Of Ingredients 7

175g plain flour
55g golden caster sugar
Filling and topping
175g butter
115g golden caster sugar
400g canned condensed milk
200g Plain chocolate (Broken into pieces)

Steps:

  • Grease and line the bottom of a 23-cm/9inch shallow square cake tin. Place the butter, flour and sugar in a food processor ans process until it starts to blind together. Press into the pan and level the top. Bake in a preheated oven, 180'C,350'F/Gas Mark 4, for 20-25 minutes or until golden.
  • Meanwhile, make the caramel. Place the butter, sugar, syrup and condensed milk in a heavy-based saucepan. Heat gently until the sugar has melted. Bring to the boil, then reduce the heat and simmer for 6-8 minutes, stirring, or until very thick. Pour over the shortbread and chill in the refridgerator for 2 hours, or until firm.
  • Melt the chocolate and allow to cool a little, then spread over the caramel. Chill in the refridgerator for 2 hours, or until set. Cut the shortbread into 12 pieces using a sharp knife.

BANANA CARAMEL CHOCOLATE PIE



Banana Caramel Chocolate Pie image

Categories     Food Processor     Chocolate     Dessert     Bake     Freeze/Chill     Kid-Friendly     Banana     Walnut     Spring     Chill     Gourmet     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 15

For shell
ten 5- by 2 1/2-inch graham crackers
1/2 cup walnuts, toasted lightly
1/4 granulated sugar
1 stick (1/2 cup) unsalted butter, melted
1/4 teaspoon salt
1/3 cup granulated sugar
1/2 cup light corn syrup
1 2/3 cups chilled heavy cream
1 teaspoon cornstarch mixed with 1 tablespoon cold water
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
4 firm-ripe bananas (about 1 1/2 pounds total)
1/4 cup confectioners' sugar
Garnish: a 3-ounce bar fine-quality bittersweet chocolate (not unsweetened) at room temperature, shaved with a vegetable peeler into curls and chilled, covered loosely

Steps:

  • Make shell:
  • Preheat oven to 350°F.
  • Into a food processor crumble graham crackers and grind to fine crumbs (you should have about 1 1/3 cups crumbs). Add walnuts, sugar, butter, and salt and pulse motor until nuts are finely chopped. Press crumb mixture evenly onto bottom and side of a glass 10- by 2-inch deep dish pie plate and bake in middle of oven 8 minutes. Cool shell in plate on rack.
  • In a dry heavy 3-quart saucepan cook granulated sugar over moderate heat, stirring with fork, until melted and cook without stirring, swirling pan, until a golden caramel. Add corn syrup and boil over moderate heat, stirring until combined well. Add 2/3 cup cream (caramel will steam and harden) and boil, stirring occasionally, until a candy thermometer registers 210°F. Stir cornstarch mixture and stir into caramel. Boil caramel, stirring constantly, 1 minute and remove pan from heat. When caramel stops bubbling, stir in vanilla and pour into shell. Sprinkle chocolate chips evenly over hot caramel and cool completely. Pie may be prepared up to this point 1 day ahead and chilled, covered.
  • Peel bananas and slice thin. Arrange bananas evenly over chocolate layer. In a bowl beat remaining cup cream until thickened and beat in confectioners' sugar. Beat cream until it holds stiff peaks and spread over bananas.
  • Sprinkle chocolate curls over pie and chill, uncovered, in freezer 30 minutes, so pie can be cut easily.

CHOCOLATE-CARAMEL-STRAWBERRY SHORTCAKES



Chocolate-Caramel-Strawberry Shortcakes image

We jumpstarted the traditional summertime shortcake dessert by adding dark chocolate and caramel sauce.

Provided by Paula Jones

Categories     Dessert

Time 1h45m

Yield 6

Number Of Ingredients 9

1 quart (4 cups) fresh strawberries, sliced
3/4 cup sugar
2 cups Original Bisquick™ mix
1/3 cup unsweetened baking cocoa
2/3 cup milk
3 tablespoons unsalted butter, melted
1/2 cup chopped bittersweet dark chocolate bar with almonds
6 teaspoons caramel sauce
1 1/2 cups Cool Whip frozen whipped topping, thawed

Steps:

  • In medium bowl, toss strawberries and 1/2 cup of the sugar until coated. Let stand 1 hour.
  • Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, remaining 1/4 cup sugar, the milk and butter until soft dough forms. Stir in chopped chocolate. Drop dough by about 1/3 cupfuls onto cookie sheet.
  • Bake 12 to 15 minutes or until tops of shortcakes appear dry and cracked. Remove from cookie sheet to cooling rack. Cool 15 minutes.
  • Using serrated knife, split warm shortcakes; place 2 halves on each dessert plate. Top each serving with strawberries, about 1/2 teaspoon caramel sauce and 1/4 cup whipped topping. Garnish each with another 1/2 teaspoon caramel sauce drizzled over top.

Nutrition Facts : ServingSize 1 Serving

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From amotherthing.com


10 BEST BANANA CARAMEL CHEESECAKE RECIPES | YUMMLY
2022-05-06 DULCE de LECHE CARAMEL CHEESECAKE Cheese Cake Factory At Home. oreos, all purpose flour, heavy whipping cream, vanilla extract and 10 more. No-Bake Caramel Cheesecake Shooters Food in Pixels. whipped cream, graham crackers, cream cheese, condensed milk and 2 more.
From yummly.com


CHOCOLATE SHORTCAKES WITH BANANAS AND CARAMEL | RECIPE
Jan 8, 2018 - Tender healthy Chocolate Shortcakes are layered with fluffy cream, fresh bananas, & caramel sauce. A decadent dessert that isn't bad for you! Jan 8, 2018 - Tender healthy Chocolate Shortcakes are layered with fluffy cream, fresh bananas, & caramel sauce. A decadent dessert that isn't bad for you! Pinterest. Today. Explore. When autocomplete results …
From pinterest.com.au


RECIPES - EASY FOOD RECIPES & COOKING TIPS AT THE COOKEATSHARE …
This review includes a variation (e.g. uses less salt) or Close. Advertisement
From cookeatshare.com


CHOCOLATE SHORTCAKES WITH BANANAS AND CARAMEL RECIPE
Feb 22, 2012 - These dusky cakes are enriched with cocoa and butter. Patting the dough into a single disk keeps it from being overworked so the shortcake stays tender.
From pinterest.fr


CHOCOLATE COVERED FROZEN BANANAS WITH CARAMEL AND WALNUTS
2016-07-25 Insert the skewers or sticks into the bottom of each banana half. Dip in the chocolate. Let the excess chocolate drip off, then place on the prepared sheet pan. Drizzle with the caramel sauce and sprinkle with walnuts. When all bananas are assembled, Covered with plastic wrap and freeze for 1 hour before serving.
From completelydelicious.com


CHOCOLATE SHORTCAKES WITH BRANDIED CHERRIES RECIPE - LOS ANGELES …
2008-12-17 In a medium, heavy-bottom saucepan, combine the cherries with the sugar, brandy, wine, amaretto and orange liqueur. Scrape the seeds out of the vanilla bean into the pan, and combine with the ...
From latimes.com


TRIPLE CHOCOLATE BANANA CUPCAKES WITH CARAMEL - FLOUR COVERED …
2018-05-24 Chocolate Banana Cupcakes. Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with paper liners. This recipe makes about 16 cupcakes. In a medium bowl, whisk together the dry ingredients (flour, cocoa powder, espresso powder, baking powder, baking soda, and salt). In a large bowl, use an electric mixer to cream together the butter ...
From flourcoveredapron.com


THIS MONTH'S RECIPES | ANNA OLSON
For the bananas, heat the caramel slightly to soften it (but not to warm it) and toss the bananas to coat. To assemble the cake, place a cooled waffle on a cake stand or platter. Spread a generous amount of peanut butter filling overtop and arrange a single layer of bananas (dripping caramel as well) over this. Top with the next waffle and ...
From annaolson.ca


BANANA-CARAMEL SHORTCAKE RECIPE | CDKITCHEN.COM
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. In a large bowl, mix flour, sugar, baking powder, baking soda, salt and nutmeg.
From cdkitchen.com


CHOCOLATE SHORTCAKES WITH BANANAS AND CARAMEL . RECIPE
2017-06-08 Learn how to cook great Chocolate shortcakes with bananas and caramel . . Crecipe.com deliver fine selection of quality Chocolate shortcakes with bananas and caramel . recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate shortcakes with bananas and caramel . recipe and prepare delicious and healthy treat for your ...
From crecipe.com


BANANA-CARAMEL CREPES WITH CHOCOLATE HAZELNUT RECIPE
Stir chocolate-hazelnut spread and milk in a small microwave-safe bowl until smooth. Microwave until warm, about 30 seconds. Microwave until warm, about 30 seconds. To assemble, place a …
From webmd.com


BANANAS WITH CHOCOLATE AND CARAMEL – GOZNEY
Place in a large oven proof tray. Drizzle a little maple syrup and sprinkle a little salt inside each banana. [step5] Step 6: Bake the bananas until the skins have blackened completely and the flesh is nicely caramelised and very soft. Turn the tray every now and then so the bananas cook evenly. This should take about 15-20 mins but will depend ...
From gozney.com


CARAMEL APPLE SHORTCAKES | RECIPE - RACHAEL RAY SHOW
Preparation. For the shortcakes, preheat the oven to 400°F. Using the large holes on a cheese grater, grate the butter onto a parchment paper-lined plate. Place the butter into the freezer to keep cold. Meanwhile, in a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Measure the buttermilk into a liquid measuring ...
From rachaelrayshow.com


CARAMEL APPLE SHORTCAKES (SMALL BATCH)
2015-10-13 Preheat oven to 400F. Line a baking sheet with parchment paper. In a large bowl, mix together the flour, sugar, cinnamon, baking powder, and salt. With a pastry blender or your fingers, cut in the butter until the pieces are the size of …
From chocolatemoosey.com


SHORTCAKE RECIPES | COOKING LIGHT
Make the shortcakes up to two days ahead, and store in an airtight container. Use a serrated knife to cut in half before serving. Prepare the berry filling up to 12 hours ahead, and refrigerate until serving. Use any combination of fresh berries available. 13 of 14.
From cookinglight.com


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