Banana Caramel Ice Cream W Chocolate Espresso Sauce Egg Free Food

CHOCOLATE-CARAMEL BANANA ICE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely.
• Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour.
• Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours.
• Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.

CREAMY CHEESECAKE W/ CHOCOLATE DRIZZLE & FRESH STRAWBERRIES

Steps:

• Preheat oven to 350 degrees.
• Place a small pan with water on bottom rack.
• Beat cream cheese, sugar and vanilla
• Add eggs & beat until well blended in mixture.
• Pour in heavy cream and blend on high until mixture is creamy (heavy cream will thicken).
• Pour filling into crust.
• CAUTION: When opening oven, steam will be extremely hot!
• Bake cheesecake on center oven rack(above water) for 1 hour.
• Turn off oven. With oven door slightly ajar, leave cheesecake in for aprox. 1 additional hour.
• Refrigerate.
• For topping:.
• Melt semi-sweet baker's chocolate squares
• Dip 2-4 strawberries and let cool in fridge until chocolate sets
• Drizzle remaining chocolate over cheesecake.
• Sprinkle granulated sugar over chocolate dipped strawberries then position on cheesecake.

10 MINUTE CREAMY SALMON PASTA SAUCE WITH BROCCOLI (EGG FREE)

Steps:

• Cook your broccoli for 2-3 minutes in about 1/4 cup of water (I use the microwave), while you are waiting for this:.
• Melt the butter in a large skillet and gently fry the onions until translucent (about 2 minutes). Add the garlic and cook until fragrant (30 - 60 seconds). Add the flour and stir well over a low heat for 1 minute, while stirring constantly.
• Add the soup, broccoli (and the liquid it cooked in) and salmon, stir well to break up the salmon. Cook for 3-4 minutes.
• Add the cream and stir well. Cook over a low heat (the cream will curdle if heated too high) for 1 - 2 minutes. Add the pepper and stir through.
• Toss through cooked pasta and serve!

GOLDEN SYRUP DUMPLINGS (EGG FREE)

Steps:

• To make the dumplings: Rub the flour and butter together in a large bowl (a small bowl makes lots of mess on your counter).
• Add the syrup and enough milk to make a soft dough.
• Use floured hands to grab cherry sized portions and roll into a ball.
• Place on a floured plate and cover with cling wrap and pop in the fridge (can be done upto 8 hours ahead of time).
• For the sauce:.
• In a medium saucepan (I have 4 kids, so my medium is a good size) add the first 3 ingredients, stir and bring to the boil.
• Carefully drop the dumplings in, a single layer only.
• Boil uncovered for 7-10 minutes. Insert a toothpick to check for done-ness, they should resemble a scone inside.
• If over cooked they loose al lightness and go stodgy - so timing is everything! Don't walk away while boiling the dumplings.
• Serve with either whipped cream and/or ice-cream.
• Left over sauce makes a great ice-cream topping.
• Please note - I often make double, due to guests OR a long day with swimming/basketball or other sport events due to 3 sons.

CHOCOLATE - ESPRESSO SAUCE

Steps:

• Bring water, cream, sugar and espresso powder to simmer in medium saucepan, stirring occasionally.
• Reduce heat to low.
• Add chocolate and butter and whisk until melted and smooth.
• Keeps, covered and refrigerated, up to 10 days.