Strawberry Buttercream Roll Cake (Best Roulade Recipe)

May 6, 2021 by cookies

The best roulade recipe is here, for you – Strawberry Buttercream Roll Cake. Super easy to make and ….

Hello from your favorite food blog, 5 star cookies.

How are you? Can you believe the month of May is here! And the sun, the flowers, the air… Yes, the nature is here to support us, to hug us, to help us. And if you can’t feel “something special that May always brings” 5 star cookies is ready to make you believe. Yes, you need to believe in power of baking, pink and chocolate. How?

By making the best roulade and the best strawberry buttercream. So, let’s do it together. Turn the music on and go to your kitchen. Time for pink life.

DESCRIPTION

Strawberry buttercream roll cake is one of my favorite recipe or I like to say blast from the past. BTW, the recipe is improved and better than ever. So, do you remember when life was free and I was singing “Your body is a wonderland”. Just check the link: Strawberry Nutella Buttercream Frosting-Your body is a wonderland

To that I added the best roll cake you can imagine or my favorite roulade recipe. But this roll cake is slightly modified. It still includes sugar, eggs, flour and baking powder. The recipe is coming from here

Now, if you are ready we can start with our first step which is getting ingredients. Check the below.

Strawberry Buttercream Cake — Strawberry Buttercream Roll Cake

SHOPPING LIST

flour (all purpose, unbleached)
eggs
sugar
butter
icing sugar
strawberries
vanilla extract
baking powder
salt
cinnamon
cornstarch
heavy cream

EQUIPMENT NEEDED

-stand-up mixer or hand mixer

-mixing bowl

-saucepan (medium size)

-baking sheet (12 by 16 inches)

ACTION TIME

Strawberry Buttercream Roulade — Strawberry Buttercream Roll Cake – easy recipe

Strawberry Buttercream Roll Cake (Best Roulade Recipe)

Ingredients

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

1 tsp baking powder

1/8 tsp salt

1 tsp cornstarch

1 tsp cinnamon

STRAWBERRY BUTTERCREAM FROSTING

1 lbs strawberries (454 gr)

1 cup unsalted butter

4 1/2 cups icing sugar (you can use less, it is your choice)

1/4 tsp vanilla extract

1/8 tsp salt

1 TBSP whip cream (optional)

INSTRUCTIONS

Making Roulade Cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder, cinnamon and salt.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

HOW TO MAKE STRAWBERRY BUTTERCREAM

For step by step instructions – check this LINK

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .(Weirdo! I am not judging you…)

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Next Step:

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries.

ASSEMBLE OF THE BEST CAKE

Now time to connect the best strawberry buttercream with the best homemade roulade or yellow and pink together.

Place the strawberry buttercream filling by large spoonfuls all over it.

Then spread the strawberry buttercream evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 1 hour)

Decorate as you wish.

You can cover with chocolate icing, heavy cream or just keep is nude and plain.

Enjoy and share.

Strawberry Roll Cake — Strawberry Buttercream Roll Cake

Review the Steps

-make the yellow roll cake with fresh eggs, sugar, flour, baking powder, cinnamon, salt and cornstarch.

-next step is to make strawberry buttercream

-bring together the golden roll cake and strawberry filling

strawberry best cake — Strawberry Buttercream Roll Cake-the best roulade

Quick Note

Butter – use unsalted butter. (organic if you can)

Eggs – I used large, organic from my favorite farmers market. What about you? Where do you buy yours?

Strawberry – Please use fresh strawberries from your favorite store or farmers market. (I did not used frozen for this recipe)

FINAL NOTE

Baked Delicious – Pink Shiny – Delicious Creamy – Superior

So, be kind. Enjoy and share the best Strawberry Buttercream Roll Cake with your whole family and friends.

Final Grade: A+

Difficulty Level: Easy

Strawberry Buttercream Roll Cake -your recipe

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Strawberry Buttercream Roll Cake (Best Roulade Recipe)

Name: Strawberry Buttercream Roll Cake (Best Roulade Recipe)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 large eggs (organic); 3/4 cup sugar; 1 cup flour (AP); 1 tsp baking powder; 1/8 tsp salt; 1 tsp cornstarch; 1 tsp cinnamon; 1 lbs strawberries (454 gr); 1 cup unsalted butter; 4 1/2 cups icing sugar (you can use less, it is your choice); 1/4 tsp vanilla extract; 1/8 tsp salt; 1 TBSP whip cream (optional)

Yield: Serving 6 people

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Strawberry buttercream roll cake is the best cake for you with the most amazing strawberry buttercream made from fresh, organic strawberries

Ingredients

6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
1 tsp cinnamon

STRAWBERRY BUTTERCREAM FROSTING

1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)

Instructions

Making Roulade Cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder, cinnamon and salt.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)
HOW TO MAKE STRAWBERRY BUTTERCREAM

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .(Weirdo! I am not judging you…)

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Next Step:

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries.

Now time to connect the best strawberry buttercream with the best homemade roulade or yellow and pink together.

Place the strawberry buttercream filling by large spoonfuls all over it.

Then spread the strawberry buttercream evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 1 hour)

Decorate as you wish.

You can cover with chocolate icing, heavy cream or just keep is nude and plain.

Enjoy and share with your whole family.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…always!

Share and Enjoy !

The Best Nutella Muffins – Chocolate Breakfast

May 1, 2021 by cookies

Feel great every morning with the one and only chocolate recipe called The best Nutella Muffins.

Hello from your favorite food blog, 5 star cookies.

Our recipe today is somewhat discriminated. Yes, I know too much snowflakes in this society but I really feel strongly about this.

Yes, I am talking about the muffins. Don’t you think that there is certain feeling in the air as soon as you say the word “muffin”. Is it because of the muffin top or is it my imagination that baked and so deserved muffins are not equal with other baked goods.

And because of that our post today is all about the best chocolate breakfast you can imagine called The best Nutella muffins. Yes, yes and yes. So, let me describe this amazing recipe under the title called…what else but…

DESCRIPTION

The best Nutella muffins is the recipe that I made more times than you or I can count. It is full of flavor, dark promises and that is not all. The best part is hiding inside. Can you guess what it is?

Hello Nutella, here I come. Yes, it is the Nutella. Every single bite is burst of chocolate and Nutella mix or I like to call it my muffin heaven. Do I need to say more? Of course not. You know the rest. It is your chocolate fix when nothing works in life…so you are welcome.

Also, this is the recipe for 6 muffins. You can double the recipe if you are not on diet and you don’t need the bikini body by May.

So, let’s make the best chocolate muffin for you. The first step is always shopping and ingredients are listed under the title called…

the best muffins — The best Nutella Muffins for your family

SHOPPING LIST

flour (all purpose, unbleached)
brown sugar
butter, unsalted
milk (2%)
eggs
cocoa
baking soda
Nutella

Equipment Needed

-Stand mixer or hand mixer

-6 cup muffin standard pan

-mixing bowl

-small bowl for dry ingredients (can be plastic or glass)

ACTION TIME

The Best Nutella Muffins

3/4 cup flour

1 TBSP cocoa

1/4 + 1/8 cup brown sugar

1/4 cup butter, melted

1 eggs

1/2 cup milk

1/4 tsp baking soda

6 TBSP Nutella

Decoration: Nutella spread, chopped hazelnuts, grated chocolate

INSTRUCTIONS

Preheat oven to 375 F.

Prepare muffin pan or line a 6 cup muffin pan with cupcake liners. Set aside.

Making muffins: In a plastic or glass bowl add flour, cocoa, brown sugar and baking soda. Mix all ingredients with spoon and set aside.

Using your mixing bowl add milk, egg and MELTED butter.

Mix quickly until combined. (just for a minute or two). Don’t over mix, muffins don’t like it.

Then add dry ingredients into milk egg mixture and mix until combined.

For this step or when mixing dry and wet ingredients you don’t need to use the mixer.

Just use your spoon to combine all ingredients.

Again, don’t mix too much. Just be sure the floor mixture is combined with milk/egg mixture.

Then bring your prepared muffin pan and complete the following steps

Spoon 1 TBSP of batter into the muffin cup.

Then add 1 TBSP of Nutella (or less if you are on crazy diet. 1/2 TBSP is also OK) and the center.

Cover the Nutella with more batter. (I used about 2oz of batter for each muffin cup)

Repeat layering batter and Nutella for another 5 muffin cups.

Bake at 375 F for 19 to 20 minutes or until the batter is set.

Remove from oven and cool.

When muffins are cool you can add the topping. (if you want to)

Cover the top of each muffin with 1/2 TBSP of Nutella and chopped hazelnuts.

Enjoy and share.

Review the Steps

-make dry ingredients mixture: flour, cocoa, sugar and baking soda

-mix in the mixing bowl the following: eggs, melted butter and milk.

-add dry ingredients to wet and combined. You are done…almost

-add 1 TBSP of batter, 1 TBSP Nutella and top with more batter

-repeat for all other 6 muffins

-bake at 375 for 19 to minutes or until done

-decorate with Nutella, chopped hazelnuts or grated chocolate

nutella muffins for you — The best Nutella Muffins for you

Quick Note

Butter – use the best butter you can afford. I used unsalted, organic. Be sure you are adding melted, cooled butter to the eggs and milk

Milk – I used 2% milk but you can use 3.25% or whatever you have. Be sure milk is room temperature.

Eggs – large, organic

Decoration: Use Nutella spread with chopped hazelnuts or if you don’t like use walnuts. Another option is to cover muffins with melted chocolate or shaved chocolate.

Extra touch: Cover the Nutella with whip cream and grated hazelnuts (I loved it)

FINAL NOTE

Delicious – Delicate – Superior

So, be kind. Enjoy and share the best Nutella muffins.

Final Grade: A+

Difficulty Level: Easy

easy Nutella muffins — The best Nutella Muffins-easy Nutella breakfast

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

The Best Nutella Muffins - Chocolate Breakfast

Yield: Serving 6 people

Prep Time: 8 minutes

Cook Time: 19 minutes

Total Time: 27 minutes

The best chocolate breakfast you can imagine is called ...

The best Nutella muffins. Yes, yes and yes

Ingredients

3/4 cup flour
1 TBSP cocoa
1/4 + 1/8 cup brown sugar
1/4 cup butter, melted
1 eggs
1/2 cup milk
1/4 tsp baking soda
6 TBSP Nutella
Decoration: Nutella spread, chopped hazelnuts, grated chocolate

Instructions

Preheat oven to 375 F.

Prepare muffin pan or line a 6 cup muffin pan with cupcake liners. Set aside.

Making muffins: In a plastic or glass bowl add flour, cocoa, brown sugar and baking soda. Mix all ingredients with spoon and set aside.

Using your mixing bowl add milk, egg and MELTED butter.

Mix quickly until combined. (just for a minute or two). Don't over mix, muffins don't like it.

Then add dry ingredients into milk egg mixture and mix until combined.

For this step or when mixing dry and wet ingredients you don't need to use the mixer.

Just use your spoon to combine all ingredients.

Again, don't mix too much. Just be sure the floor mixture is combined with milk/egg mixture.

Then bring your prepared muffin pan and complete the following steps

Spoon 1 TBSP of batter into the muffin cup.

Then add 1 TBSP of Nutella (or less if you are on crazy diet. 1/2 TBSP is also OK) and the center.

Cover the Nutella with more batter. (I used about 2oz of batter for each muffin cup)

Repeat layering batter and Nutella for another 5 muffin cups.

Bake at 375 F for 19 to 20 minutes or until the batter is set.

Remove from oven and cool.

When muffins are cool you can add the topping. (if you want to)

Cover the top of each muffin with 1/2 TBSP of Nutella and chopped hazelnuts.

Enjoy and share with your whole family and friends.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

Bicerin Italian Coffee Drink – Hot Chocolate Recipe

April 18, 2021 by cookies

The most amazing coffee recipe with chocolate is called Bicerin Italian Coffee Drink. Can I say again chocolate + coffee + Italy = heaven even if…

Hello from your favorite food blog, 5 star cookies.

Since we still can’t travel 5 star cookies is bringing you the most chocolaty and coffee recipe called Bicerin.

Yes, I know. You never heard about it. Or maybe you did…Who cares. You are here and you are willing to learn more. More about the recipe that is so famous in Europe…

So, let me start with the title …

DESCRIPTION

Bicerin is a very traditional hot drink from Italy or to be more specific, it is from Turin. It is made of three very important layers: shot of espresso, layer of liquid chocolate and the final touch is cream that has been whipped slightly so that it floats. Can you feel the happiness in the air?

Of course you can. It is all because of the heavenly coffee drink full of chocolate, heavy cream and espresso. Life is good even if we can’t travel to Italy.

What is the most important when making the best coffee drink Bicerin?

I have to say the number 1 is good quality coffee. Yes, it is essential so please select your favorite brand name when making espresso at home.

BTW,this is my take on Bicerin and if you guessed that I will do it my way, you are right. And my way means way more whipped cream … more chocolate and so on…

Italian drink Bicerin — Bicerin Italian Coffee Drink-your easy drink

SHOPPING LIST

coffee
good quality dark chocolate
heavy cream
sugar

Equipment Needed

-espresso machine (or just make strong Turkish coffee)

-small sauce pan (to melt chocolate)

-hand mixer and mixing bowl

ACTION TIME

Bicerin Italian Coffee Drink

Ingredients

6 oz good quality dark chocolate (70% cocoa or higher)

1/2 cup heavy cream

1 TBSP icing sugar (optional)

3/4 cup espresso coffee

INSTRUCTIONS

Make espresso or buy in your favorite coffee shop.

Your next step is to melt the chocolate.

Using a double boiler method melt the chocolate. (Be sure that chocolate is not in contact with water)

Meanwhile, whip the heavy cream to soft peaks.

Fold in the icing sugar to taste. (I used 1 TBSP)

Once the chocolate is melted you can start building your dream coffee drink.

Place the shot of espresso in the bottom.

Then slowly pour the melted chocolate.

Top with a nice swirl of the freshly made heavy cream.

And there you have it. Your homemade Bicerin ready to taste.

Serve immediately.

Bicerin Italian Coffee Drink-easy hot drink

Review the Steps

-make espresso

-melt the chocolate

-whip heavy cream

-pour into glasses, starting with espresso then melted chocolate and whipped cream

Quick Note

Chocolate – use good quality, dark chocolate with 70% cocoa. For this recipe I used Lindt chocolate.

Heavy Cream – 33% or higher. Needs to be cold.

Serving glass cups – bicerin must be served in small glasses or transparent glass cups. Why? Because you want to see all 3 layers of happiness. (if you don’t have it, use what you have)

Bicerin Italian Coffee Drink-the best coffee recipe

FINAL NOTE

Can I say again, chocolate + coffee + Italy = heaven even if your life is full of challenges right now.

Yes, the Bicerin is our escape drink when the borders are closed and we can not travel.

So, be kind to yourself and create a little Italy in your own kitchen. And don’t allow anybody to limit your joy.

Bicerin is saying: I approved this message. And with that, the final score for this recipe is below.

Final Grade: A+

Difficulty Level: Easy

Bicerin Drink — Bicerin Italian Coffee Drink-yes coffee

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Bicerin Italian Coffee Drink - Hot Chocolate Recipe

Yield: Serving 3 people

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

The most amazing coffee recipe with chocolate is called Bicerin Italian Coffee Drink.

It is made of three very important layers: shot of espresso, layer of liquid chocolate and the final touch is cream that has been whipped slightly so that it floats.

Ingredients

6 oz good quality dark chocolate (70% cocoa or higher)
1/2 cup heavy cream
1 TBSP icing sugar (optional)
3/4 cup espresso coffee

Instructions

Make espresso or buy in your favorite coffee shop.

Your next step is to melt the chocolate.

Using a double boiler method melt the chocolate. (Be sure that chocolate is not in contact with water)

Meanwhile, whip the heavy cream to soft peaks.

Fold in the icing sugar to taste. (I used 1 TBSP)

Once the chocolate is melted you can start building your dream coffee drink.

Place the shot of espresso in the bottom.

Then slowly pour the melted chocolate.

Top with a nice swirl of the freshly made heavy cream.

And there you have it. Your homemade Bicerin ready to taste.

Serve immediately.

Also, the social distance or not…DO NOT judge. Just enjoy the life in the way that you think is the best. Just see the drinks below…you want them all. Do you?

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

Your Bicerin Italian Coffee — Bicerin Italian Coffee Drink-hot chocolate drink

Share and Enjoy !

Pink Chocolate Nutella Cake-Sinful Rich

April 11, 2021 by cookies

Fabulous, delicious and sinful rich recipe is our new chocolate cake called Pink Chocolate Nutella Cake. Are you ready for this 5 star recipe full of pink, chocolate and more…

Hello from your favorite food blog 5 star cookies.

How are you? Do you want to cure your tiredness…

Don’t answer … just think for a moment? Your mind can do anything so you don’t need me really unless you have an addiction issue. To be more specific – Chocolate addiction JOY issue! And I am so ready to help…

Yes, the chocolate addition is the JOY! Don’t allow any conspiracy theory to affect your brain. You want what you want and it is always satisfying, smooth, dark and yummy. Who can argue with JOY!

I know I can’t because LOVE for chocolate always wins. So, here you have it. The chocolate love recipe is waiting for you.

Pink Chocolate Cake — Pink Chocolate Nutella Cake from 5starcookies

How can I describe this recipe to you?

DESCRIPTIONS

Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink. Yes, this is the short formula to describe this cake. Dark with light. Not dark vs. light but again. Dark and light together for you. For your tired soul ready to take it in. And enjoy.

Now, back to basics? How is this cake made?

This cake is made of pink roll cake combined with dark, Nutella filling. If you want me to use 5 WORDS to describe this recipe I will say: HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT …

I can keep going…but you got the point. Also, if you imagine this is already seen…you are not wrong.

This cake is very similar to one of my most visited cake recipe called THE BEST CAKE EVER – STRAIGHT ROLL CAKE!

In order to make this cake we need to buy ingredients under the title called…

SHOPPING LIST

eggs
sugar
flour (all purpose)
heavy cream
strawberries
butter
icing sugar
Nutella
chocolate
vanilla extract
corn syrup
salt
baking powder
corn starch

EQUIPMENT NEEDED

-KitchenAid mixer or the one you have and use

-mixing bowl

-baking sheet (12 by 16 inch)

-9 by 5 loaf pan

-sauce pan

Easy chocolate pink cake — Pink Chocolate Nutella Cake-pink cake

Action Time

Pink Chocolate Nutella Cake

Ingredients

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

1 tsp baking powder (no aluminum)

1/2 tsp salt

1 tsp cornstarch

Pink Strawberry Buttercream Filling

1 lbs strawberries (454 gr)

1 cup unsalted butter

4 1/2 cups icing sugar (you can use less, it is your choice)

1/4 tsp vanilla extract

1/8 tsp salt

1 TBSP whip cream (optional)

Nutella Filling

2 1/2 cups Nutella

2/3 cup heavy cream

1 cup chocolate chips melted, cooled

1/4 cup butter, unsalted

Nutella Ganache

1/2 cup Nutella

2 TBSP butter, room temperature

1/2 cup heavy cream

2 TBSP corn syrup

INSTRUCTIONS

Making roll cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool the cake for about 2 hours.

When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,

Be sure the pink filling is spread evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)

You want cake to be firm when you start to cut it.

How to make Strawberry buttercream

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

How to make Nutella Filling

Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.

Your next step is to mix heavy cream for about 3 minutes on high speed.

Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)

And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.

Cake Assembly

Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.

Take the roll cake out of the freezer.

Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.

Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)

Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)

Pour the Nutella filling.

Cover with last 3 pieces of roll cake + a little more. (or last of 1/3 of the cake)

Be sure that your last layer is the cake.

Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.

Keep in the freezer for 8 hours or overnight.

Next Day:

Unwrap the cake and cover with Nutella ganache. (check the instructions below)

Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.

Return to fridge until set.

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

Pink Chocolate Nutella Cake-simple chocolate cake

Review the Steps

-Bake the cake. Cool it.

-Spread strawberry pink filling

-Roll the cake

-Cool it in the freezer

-Make the Nutella filling

-Cut the roll cake into about 1 inch size

-Prepare 9 by 5 baking pan

-Assemble the cake

-Return to the freezer

-Make Nutella ganache

-Cover and decorate the best Pink Chocolate Nutella Cake

-Say thank you to the Universe and 5 star cookies

Freezing

You can freeze chocolate cake without Nutella ganache for 4 weeks.

Nutella chocolate cake — Pink Chocolate Nutella Cake recipe

Quick Note

Eggs – to make yellow, sunshine cake you need to use large, organic eggs. This is the most important ingredient for the cake. (we don’t use food coloring)

Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.

Butter – use unsalted butter, room temperature. The organic butter is very expensive. Use if you can. If you can’t use the best one you can buy.

Strawberry – this recipe was made with fresh strawberries.

Icing Sugar – if you don’t have it, make your own. Jut add cups of the sugar into coffee grinder or food processor and blend until you get icing sugar. (it is done quickly)

Pink Chocolate Nutella Cake-the best dessert

FINAL NOTE

HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT!

Pink Chocolate Nutella Cake is ready for you!

So, be kind. Enjoy and share.

Final Grade: A+

Difficulty Level: Easy

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Pink Chocolate Nutella Cake-Sinful Rich

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink.

5 WORDS to describe this recipe I will say:

HEAVENLY - LUSH - CREAMY - ROMANTIC - PERFECT

Ingredients

Yellow Cake Roll

6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder (no aluminum)
1/2 tsp salt
1 tsp cornstarch

Pink Strawberry Buttercream Filling

1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)

Nutella Filling

2 1/2 cups Nutella
2/3 cup heavy cream
1 cup chocolate chips melted, cooled
1/4 cup butter, unsalted

Nutella Ganache

1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
2 TBSP corn syrup

Instructions

Making roll cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool the cake for about 2 hours.

When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,

Be sure the pink filling is spread evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)

You want cake to be firm when you start to cut it.

How to make Strawberry buttercream

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .
Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

How to make Nutella Filling

Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.

Your next step is to mix heavy cream for about 3 minutes on high speed.

Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)

And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.

Cake Assembly

Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.

Take the roll cake out of the freezer.

Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.

Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)

Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)

Pour the Nutella filling.

Cover with last 3 pieces of roll cake + a little more. (and last of 1/3 of the cake)
Be sure that your last layer is the cake.

Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.

Keep in the freezer for 8 hours or overnight.

Next Day:

Unwrap the cake and cover with Nutella ganache. (check the instructions below)

Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.

Return to fridge until set.

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

Share and Enjoy !

Happy Easter

April 4, 2021 by cookies

How to make Marbled Eggs

April 11, 2021April 3, 2021 by cookies

Super easy project for your family – how to make marbled eggs using onion skin? Keep reading…

making marbled eggs — how to make marbled eggs at homw

Hello my dear readers,

We have super easy recipe for your whole family. It involves a few interesting ingredients…

For now I will just mention two of them: Eggs and onion skin! Are you interested? Of course you are. You are my superstars always ready to try and make new recipe. So, let’s do it.

Description

Making marbled eggs using the onion skin is an ideal project or recipe for the Easter. BTW, not just for the Easter, you can make this recipe any time of the week. It is super fun and you need it.

This recipe is using a very simple ingredients.

They are: large eggs, onion skin, vinegar, green food color and salt.

So, like always let’s start with my favorite list called…

SHOPPING LIST

eggs ( I used large, organic eggs)
onion skin (use organic if you can)
green food color
vinegar
salt

What else you will need?

onion skin for eggs — how to make marbled eggs-ingredients

CHEESECLOTH (you can buy in food stores, health stores). It is not expensive.

Small pot

Scissors (I am sure you have it at home. If not $ store is the cheapest place to buy it)

Thread

Stove

how to make Easter eggs — how to make marbled eggs recipe

ACTION TIME

HOW TO MAKE Marbled Eggs

Ingredients

5 white eggs, large and organic (if you can)

onion skins (I used onion skin from 3 lbs of onions)

1/2 cup vinegar

2 TBSP white vinegar (or the one you have and use)

1 1/2 TBSP green food color

1 tsp salt

cheesecloth – cut 5 square, one piece per each egg (I used size 6 by 6 inches. You can use the size that will fit your eggs)

INSTRUCTIONS

Be sure to wash uncooked eggs using the water. Set aside.

Cut the onion skin with the scissors into small pieces. Please be sure to cut to the smallest size you can.

Place the onion skin pieces into the plate.

Now take your first raw, white egg and place into vinegar mixture.

Be sure the whole egg is covered with vinegar.

Then place the egg into the onion skin.

IMPORTANT: Roll the egg into the onion skin pieces. Do the best you can.

Then place the egg with onion skin into the cheesecloth.

Wrap the fabric as tight as possible. Be sure the whole egg is covered.

IMPORTANT: Tie off the top of the cheesecloth very tightly with the thread so that onion skin is hugging the egg. (no social distance here)

Repeat with the rest of the eggs.

Then fill your pot with cold water, add the vinegar and salt.

Then placed your wrapped eggs into the water.

Be sure that water is covering the eggs. (or water should be above eggs about 1 inch)

Add greed food color to the pot. Use the spoon just to mix color into water evenly or the best you can.

COOKING THE EGGS

Bring the water to a boil, then reduce the heat to medium.

Simmer for about 10 to 15 minutes. (depends how hard you want your eggs to be)

Then turn off the heat, remove the pot from heat.

Pour the hot water into the sink and add cold water.

Now comes the best and the most fun part.

UNWRAPPING YOUR MARBLE EGGS!

Remove the cheesecloth from the egg.

You will need to wash egg in cold water in order to remove the onion skin from the egg.

Place your gorgeous and amazing egg into deep clean plate.

OPTIONAL BUT NEEDED: If you want your egg to be shiny, use a small amount of olive oil and rub into the each egg. Yes, even eggs like the massage with olive oil.

And you are done.

Enjoy and share.

Yes, this project can be eaten. It can be your breakfast, lunch or dinner.

marbled eggs made with onion skin — how to make marbled eggs-easy recipe

Review the Steps

-wash your white eggs

-cut onion skin into small pieces

-wet your cleaned eggs with vinegar

-roll into onion skin

-place into cheesecloth

-wrap it and tie

-fill pot with water and add vinegar and salt

-place eggs into pot, add food color

-boil and cook

-remove cheesecloth, wash in cold waters

how to make marbled eggs recipe — how to make marbled eggs-Easter recipe

Quick Note

Eggs – I used white eggs for this recipe.

Green Color – I used green liquid color

Cheesecloth – I used cheesecloth but you can use a nylon sock.

FINAL NOTE

How to make Marbled Eggs -Now you know.

Yes, now you know how to make the marbled eggs using the onion skin.

And you can make this recipe with your kids, your family. It is an ideal project for daycare or school to teach kids about food and having fun with food.

Final Grade: A+

Difficulty Level: Easy

Easter eggs with onion skins — how to make marbled eggs-the best recipe

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

How to make Marbled Eggs

Yield: Serving 5 people

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Making marbled eggs using the onion skin is an ideal project or recipe for the Easter.

Super easy to make and fun to enjoy.

Ingredients

5 white eggs, large and organic (if you can)
onion skins (I used onion skin from 3 lbs of onions)
1/2 cup vinegar
2 TBSP white vinegar (or the one you have and use)
1 1/2 TBSP green food color
1 tsp salt
cheesecloth - cut 5 square, one piece per each egg (I used size 6 by 6 inches. You can use the size that will fit your eggs)

Instructions

Be sure to wash uncooked eggs using the water. Set aside.

Cut the onion skin with the scissors into small pieces. Please be sure to cut to the smallest size you can.

Place the onion skin pieces into the plate.

Now take your first raw, white egg and place into vinegar mixture.

Be sure the whole egg is covered with vinegar.

Then place the egg into the onion skin.

IMPORTANT: Roll the egg into the onion skin pieces. Do the best you can.

Then place the egg with onion skin into the cheesecloth.

Wrap the fabric as tight as possible. Be sure the whole egg is covered.

IMPORTANT: Tie off the top of the cheesecloth very tightly with the thread so that onion skin is hugging the egg. (no social distance here)

Repeat with the rest of the eggs.

Then fill your pot with cold water, add the vinegar and salt.

Then placed your wrapped eggs into the water.

Be sure that water is covering the eggs. (or water should be above eggs about 1 inch)

Add greed food color to the pot. Use the spoon just to mix color into water evenly or the best you can.

COOKING THE EGGS

Bring the water to a boil, then reduce the heat to medium.

Simmer for about 10 to 15 minutes. (depends how hard you want your eggs to be)

Then turn off the heat, remove the pot from heat.

Pour the hot water into the sink and add cold water.

Now comes the best and the most fun part.

UNWRAPPING YOUR MARBLE EGGS!

Remove the cheesecloth from the egg.

You will need to wash egg in cold water in order to remove the onion skin from the egg.

Place your gorgeous and amazing egg into deep clean plate.

OPTIONAL BUT NEEDED: If you want your egg to be shiny, use a small amount of olive oil and rub into the each egg. Yes, even eggs like the massage with olive oil.

And you are done.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog

See you soon…

BE KIND…SHARE

Share and Enjoy !

Easter project marbled eggs — how to make marbled eggs-enjoy

Your Most Amazing Chocolate Cake Recipe (No 1)

March 27, 2021 by cookies

What chocolate cake is the best? It is Your Most Amazing Chocolate Cake Recipe. Yes, you read it right. It is YOUR CHOCOLATE CAKE! Time for you to have it all…

Hello from the most attractive piece of internet land called the food blogging.

How are you? How is your life? Are you still dreaming, laughing and believing? Do you have energy? Are you practicing yoga or do you exercise at all at this time?

And as I am waiting for your answers I can’t stop thinking, the whole world is kind of in “pause state”. Yes, some times I want to cry (for no reason, really…) There is and there was “something in the air”. Maybe the change.

But when in doubt the solution is always … THE CHOCOLATE!

It is my axiom for HAPPINESS! So, let’s talk about chocolate happiness.

DESCRIPTIONS

How can I describe this recipe in 3 words? How about quick, easy and delicious. Three words to make your heart sing with the best chocolate cake.

Your most amazing chocolate cake!

The ingredients are simple. From flour, eggs, sugar to chocolate, Nutella, heavy cream and CHESTNUT!

Yes, there is a tiny layer of my favorite chestnut filling. There is no words and no language that can explain my chestnut happiness.

To me Chocolate + Chestnut = HAPPY LIFE!

So, my dear readers let’s make decision to enjoy, to have and to create happy life!

The starting point is always under the umbrella I like to call …

SHOPPING LIST

eggs
sugar
flour (all purpose)
hazelnuts (ground)
chestnut puree
gelatin powder
heavy cream
rum
icing sugar
Nutella
chocolate
baking powder
corn starch
raspberry jam
cinnamon
salt

easy chocolate cake — your most amazing chocolate cake recipe-the best cake

EQUIPMENT NEEDED

-KitchenAid mixer

-mixing bowl

-baking sheet (12 by 16 inch)

-9 by 5 loaf pan

-sauce pan

ACTION TIME

the moist chocolate cake — your most amazing chocolate cake recipe-eat dessert first

Your Most Amazing Chocolate Cake

Ingredients

The Best Cake

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

2 TBSP hazelnuts, (ground or chopped)

1/2 tsp cinnamon

1 tsp baking powder (no aluminum)

1 tsp cornstarch

1/8 tsp salt

Chocolate Filling

6 oz semi sweet chocolate

1/2 cup heavy cream

3/4 cup Nutella

2 tsp gelatin powder

5 tsp cold water

1 1/3 cups heavy cream

3 TBSP raspberry jam

CHESTNUT FILLING

314 gr chestnut puree or 1 jar Raureni

2 TBSP icing sugar

1 1/2 tsp rum

1 cup heavy cream

2 tsp gelatin powder

5 tsp water (cold)

INSTRUCTIONS

Line your loaf pan with plastic wrap. Set aside.

Making the cake:

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, hazelnuts, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool completely. (for about 2 to 3 hours)

Making CHOCOLATE FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined. Set aside until you prepare gelatin powder and heavy cream.

HOW TO PREPARE GELATIN POWDER?

It is super easy.

Add gelatin powder into small sauce pan. Then add cold water to it.

Soak gelatin for about 5 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.

Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.

When your cake is cooled you are ready to transfer into prepared loaf pan.

You will need to measure if you are using different size of the pan.

I used the following:

For the bottom cake: 8 1/2 inches by 7 1/2 inches

Top piece of the cake is 7 1/2 inches by 3 1/2 inches.

Now take your cool cake and cut into 2 pieces following the correct measurements. (check above)

Then take your bigger pieces (8 1/2 inches by 7 1/2 inches) and place inside of loaf pan. Set aside.

Pour the chocolate filling into it. Transfer to the fridge until you make the chestnut filling.

MAKING CHESTNUT FILLING

Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.

In a separate bowl mix heavy cream.

chestnut filling how to — chestnut filling

Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.

Your last step is to add gelatin. (SEE NOTE BELOW HOW TO PREPARE IT)

Mix until all ingredients are incorporated.

GELATIN POWDER

Add the gelatin powder into a small sauce pan.

Then add cold water. Soak the mixture for about 5 minutes.

After that heat the gelatin over low heat until it is dissolved. (over very low heat, until the gelatin is smooth. DON’T boil the gelatin)

Remove your cake from the fridge and cover with raspberry jam.

Top the chestnut filling over the raspberry jam. (you will have left overs when it comes to chestnut filling)

Close your cake with your second top cake or 7.5 inches by 3.5 inches.

Cover everything with plastic wrap and leave in the freezer for at least 9 hours or overnight.

Next Day

Free cake from the loaf pan.

Cut into desired pieces.

Decorate with melted chocolate.

Enjoy and share.

the best chocolate cake recipe — your most amazing chocolate cake recipe-easy to make

Review the Steps

-line baking sheet with aluminum foil and spray

-make cake base and cool it

-cut cake into predefined measurements in order to fit 9 by 5 pan

-make chocolate filling and transfer into the cake. Transfer to the fridge.

-then make chestnut filling

-remove cake from the fridge, cover with raspberry jam and chestnut filling

-finish cake with your top piece

-cover everything with plastic wrap and transfer to the fridge or freezer overnigh

Freezing

You can freeze this cake for about 6 weeks.

Quick Note

Chestnut Puree – check the image below. You can buy the chestnut puree on amazon website.

Eggs – use organic, large eggs

Flour – use all purpose, unbleached

Heavy cream – 33% or higher

Chocolate – use semi sweet chocolate or the kind you like

Gelatin Powder – I used GoBio organic gelatin. It is my favorite. You can use your favorite brand.

super easy chocolate cake — your most amazing chocolate cake recipe-easy recipe with chocolate

FINAL NOTE

Make the best chocolate cake for you and your family. Any day, any time.

Yes, this is Your Most Amazing Chocolate Cake Recipe! So, enjoy and share.

Final Grade: A+

Difficulty Level: Easy

chocolate cake easy recipe — your most amazing chocolate cake recipe-easy dessert

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Your Most Amazing Chocolate Cake Recipe (No 1)

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Quick, easy and delicious. Three words to make your heart sing with the best chocolate cake.

Yes, this is Your most amazing chocolate cake!

Ingredients

6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
2 TBSP hazelnuts, (ground or chopped)
1/2 tsp cinnamon
1 tsp baking powder (no aluminum)
1 tsp cornstarch
1/8 tsp salt

Chocolate Filling

6 oz semi sweet chocolate
1/2 cup heavy cream
3/4 cup Nutella
2 tsp gelatin powder
5 tsp cold water
1 1/3 cups heavy cream
3 TBSP raspberry jam

CHESTNUT FILLING

314 gr chestnut puree or 1 jar Raureni
2 TBSP icing sugar
1 1/2 tsp rum
1 cup heavy cream
2 tsp gelatin powder
5 tsp water (cold)

Instructions

Line your loaf pan with plastic wrap. Set aside.

Making the cake:

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, hazelnuts, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool completely. (for about 2 to 3 hours)

Making CHOCOLATE FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined. Set aside until you prepare gelatin powder and heavy cream.

HOW TO PREPARE GELATIN POWDER?

It is super easy.

Add gelatin powder into small sauce pan. Then add cold water to it.

Soak gelatin for about 5 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.
Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.

When your cake is cooled you are ready to transfer into prepared loaf pan.

You will need to measure if you are using different size of the pan.

I used the following:

For the bottom cake: 8 1/2 inches by 7 1/2 inches

Top piece of the cake is 7 1/2 inches by 3 1/2 inches.

Now take your cool cake and cut into 2 pieces following the correct measurements. (check above)

Then take your bigger pieces (8 1/2 inches by 7 1/2 inches) and place inside of loaf pan. Set aside.

Pour the chocolate filling into it. Transfer to the fridge until you make the chestnut filling.

MAKING CHESTNUT FILLING

Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.

In a separate bowl mix heavy cream.

Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.

Your last step is to add gelatin. (SEE NOTE BELOW HOW TO PREPARE IT)

Mix until all ingredients are incorporated.

GELATIN POWDER

Add the gelatin powder into a small sauce pan.

Then add cold water. Soak the mixture for about 5 minutes.

After that heat the gelatin over low heat until it is dissolved. (over very low heat, until the gelatin is smooth. DON'T boil the gelatin)

Remove your cake from the fridge and cover with raspberry jam.

Top the chestnut filling over the raspberry jam. (you will have left overs when it comes to chestnut filling)

Close your cake with your second top cake or 7.5 inches by 3.5 inches.

Cover everything with plastic wrap and leave in the freezer for at least 9 hours or overnight.
Next Day

Free cake from the loaf pan.

Cut into desired pieces.

Decorate with melted chocolate.

Enjoy and share.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog

See you soon…

BE KIND…SHARE

Share and Enjoy !

Easter Chocolate Cake Recipe-Your Best Dessert

March 21, 2021 by cookies

If you are looking for the best chocolate dessert for the Easter or any day of the week, you are welcome. Easter Chocolate Cake Recipe is the answer. Check why…

Hello from the chocolate heaven and the best dessert that your little heart is searching for. Yes, your little needy heart needs this recipe in order to survive in this jungle we like to call it…the life.

So, let me tell you a little story about this recipe under the title I called…

DESCRIPTION

Easter Chocolate Cake Recipe is the best chocolate cake. Ever. Don’t argue with me. Yes, I know there are many and many chocolate cake recipe but this is the ONE. (for NOW…)

Made with the best and the most amazing ingredients like chocolate, Nutella, coffee and more…

Yes, this recipe is your chocolate heaven answer when nothing works.

The base for the cake is made of fresh, large organic eggs, sugar, flour, coffee, baking powder and corn starch.

Then this simple and easy yellow base is covered with the most delicious and rich chocolate filling. There is no description for this filling. This filling is everything you need to feel complete. Yes, it is that powerfull.

But this is not it. The endless possibility chocolate cake is completed with one and only Nutella dream ganache which incorporates the Easter eggs and marshmallow rabbit. Pink marshmallow rabit.

Who says that life is not fair? At this moment with 5 star cookies life is so fair that I want to sing and it is …

SHOPPING LIST

flour
sugar
eggs
chocolate (semi sweet or use your favorite kind)
Nutella
heavy cream
butter
corn syrup
gelatin powder
baking powder
corn starch
grounded coffee
Easter eggs
Peeps marshmallow

EQUIPMENT NEEDED

-KitchenAid Mixer or the mixer you are using

-mixing bowl

-small sauce pan

-medium size sauce pan

-silicone molds

ACTION TIME

Easter cake — Easter chocolate cake -recipe for Easter

Making Easter Chocolate Cake Recipe

Ingredients

6 eggs

3/4 cup sugar

1 cup flour (all purpose, unbleached)

2 tsp grounded coffee

1 tsp baking powder

Chocolate Filling

6 oz semi sweet chocolate

1/2 cup heavy cream

3/4 cup Nutella

2 tsp gelatin powder

5 tsp cold water

1 1/2 cups heavy cream

Nutella Ganache

1/2 cup Nutella

2 TBSP butter, room temperature

1/2 cup heavy cream

1 TBSP corn syrup

INSTRUCTIONS

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

In another bowl sift the flour, baking powder. Then add corn starch and grounded coffee.

Add the flour mixture into the eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

Then use the cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

MAKING NUTELLA FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined.

Your next step is to add cold water to the gelatin powder.

Soak gelatin for about 6 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.

Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

ASSEMBLY OF THE BEST CHOCOLATE CAKE

Place silicone mold on the counter.

Scoop 1/4 cup of the chocolate filling into each mold.

Make it even and pretty.

Then gently press the cake circles on top of the best chocolate filling.

Cover with plastic wrap and freeze overnight.

Next day, make Nutella ganache and cover each chocolate cake with ganache.

Top each cake with Easter eggs and peeps marshmallows.

Easter chocolate cake recipe-the best cake

Enjoy and share.

Review the Steps

-line baking sheet with aluminum foil and spray

-make cake base

-cut the cake using the cookie cutter into the circles to fit molds for bombs

-make chocolate filling

-complete assembly

-then make Nutella ganache

-pour the Nutella ganache over each cake

-decorate with chocolate Easter eggs, peeps marshmallow

-refrigerate until set

Freezing

You can freeze chocolate cake without Nutella ganache for 3 weeks.

Easter chocolate cake recipe-the best cake for the EAster

Quick Note

Eggs – please use large, organic eggs. This is the most important ingredient for the cake. If you see the most amazing yellow color of the cake base it is because of the eggs. (don’t use food coloring)

Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.

Coffee – use fresh, ground coffee. I used LavAzza, Italian coffee. You use what you have and what you like.

FINAL NOTE

If you want to make the most amazing chocolate cake recipe for the Easter this year you must make this recipe!

It is MUST HAVE DESSERT.

Your family will love you. This is the dream cake for all people who are addicted to chocolate.

BTW, this is not just for the Easter. You can make this cake any day. From Monday to Sunday. It is your call.

Yes, I have to say Easter chocolate cake recipe is feel great every day dessert.

So, be kind. Enjoy and share.

Final Grade: A+

Difficulty Level: Easy

Easter cake with chocolate — Easter chocolate cake recipe – the best chocolate cake

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Easter Chocolate Cake Recipe-Your Best Dessert

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Easter Chocolate Cake Recipe is the best chocolate cake.

Made with the best and the most amazing ingredients like chocolate, Nutella, coffee and more

Ingredients

Cake Base

6 eggs
3/4 cup sugar
1 cup flour (all purpose, unbleached)
2 tsp grounded coffee
1 tsp baking powder

Chocolate Filling

6 oz semi sweet chocolate
1/2 cup heavy cream
3/4 cup Nutella
2 tsp gelatin powder
5 tsp cold water
1 1/2 cups heavy cream

Nutella Ganache

1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
1 TBSP corn syrup

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

In another bowl sift the flour, baking powder. Then add corn starch and grounded coffee.

Add the flour mixture into the eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

Then use the cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

MAKING NUTELLA FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined.

Your next step is to add cold water to the gelatin powder.

Soak gelatin for about 6 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.

Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.
MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

ASSEMBLY OF THE BEST CHOCOLATE CAKE

Place silicone mold on the counter.

Scoop 1/4 cup of the chocolate filling into each mold.

Make it even and pretty.

Then gently press the cake circles on top of the best chocolate filling.

Cover with plastic wrap and freeze overnight.

Next day, make Nutella ganache and cover each chocolate cake with ganache.

Top each cake with Easter eggs and peeps marshmallows.

Enjoy.

easy chocolate cake Easter — Easter chocolate cake recipe – the best homemade chocolate cake

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Mini No Bake Cheesecake – Your Fantasy

March 14, 2021 by cookies

Your fantasy desserts is here – Mini No Bake Cheesecake. The best recipe ever or the perfect hello from heaven…

Extra special hello from your favorite food blog 5 star cookies. How are you? How is your every day life?

Are you still smiling…pretending that we are living a normal life. And we are.

Just check the title from my post…

MINI NO BAKE CHEESECAKE!

Smart food solution for every day tiredness. So, let’s beat the stress with the best recipe.

VERY IMPORTANT: NO BAKE RECIPE!

Since you are you asking me to describe this 5 star recipe check the title called…

DESCRIPTIONS

TOO GOOD TO BE THIS SIMPLE!

Yes, I know. 5 star cookies always delivers and it is always 5 STAR RECIPE!

The crust for this recipe is made with one and only – Oreo cookies.

Yes, we are making Oreo cookie crust as the base for this cheesecake.

To this perfect dark Oreo base we are adding the filling made of the best that life can offer called cream cheese. Yes, our base is covered with mix of cream cheese, heavy cream, white chocolate and chopped Oreos.

And this is not it. There is more…

Everything is covered with melted chocolate and more heavy cream. What can I say?

The perfect no bake cheesecake 5 star recipe is HERE!

Let’s do it!

The first step is to have all ingredients or I like to call it…

easy no-bake cheesecake — mini no bake cheesecake-the best no-bake

SHOPPING LIST

cheese cream (Philadelphia)
heavy cream
white chocolate chips
semi-sweet chocolate
gelatin powder
butter, unsalted
coconut oil
OREO COOKIES (regular)
Mini Oreo Cookies (optional, for decoration)
NUTELLA

EQUIPMENT NEEDED

-KitchenAid mixer or mixer of your choice (also, you can use hand mixer)

-food processor

-mixing bowl

-small plastic bowl or measuring cup

-12 holes square mold baking pan or muffin pan

ACTION TIME

MINI NO BAKE CHEESECAKE

Ingredients

15 Oreo cookies for the base and 6 Oreo cookies for the cheese filling

1/8 cup unsalted butter, melted

1/2 TBSP coconut oil, melted

8 oz cream cheese, Philadelphia

1 1/8 cup white chocolate chips, melted

1/2 cup heavy cream

1 package unflavored gelatin

5 oz semi sweet chocolate, melted

Decoration: mini Oreos, shaved chocolate, heavy cream

INSTRUCTIONS

Line 8 square holes with plastic wrap or coat with baking spray.

MAKING CHEESECAKE BASE

Add 15 Oreo cookies into food processor and pulse until grounded.

Then add melted butter and coconut oil.

Pulse until combined.

Divide mixture among 8 holes. I used about 2 TBSP for each hole. Set aside.

Your next step is to make cheese filling.

Melt white chocolate and set aside.

Your next step is to add gelatin powder into small glass or cup.

Then add 5 teaspoons of hot liquid to the gelatin powder and stir. Soak that mixture for 5 minutes. (see quick note for gelatin preparation)

While gelatin is resting do the following:

Add cream cheese to the mixing bowl and mix for a minute.

Then add heavy cream and melted white chocolate. Mix for a minute.

When gelatin is ready add to the mixture above and mix for about 3 to 4 minutes or until everything is incorporated.

Your last step is to add chopped Oreo cookies.

Stir everything together using a wooden spoon or spatula.

Then evenly divide cheese mixture among 8 holes. (or as many as you filled)

Cover everything with plastic wrap and transfer to the freezer for a few hours. (or overnight)

NEXT DAY

Melt semi sweet chocolate using double boiler method.

Remove mini cheesecake from the square or cups and pull of wrap.

Cover each with melted chocolate.

Decorate with whipped cream and mini Oreo Cookies.

ANOTHER OPTION for MINI CHEESECAKE

Place first mini cheesecake on the plate. Top with 2 TBSP of Nutella.

Cover Nutella with another mini cheesecake.

Pour melted chocolate over the top.

Decorate with whipped heavy cream, shaved chocolate and mini Oreos.

Enjoy.

cheesecake recipe — mini no bake cheesecake-5 star recipe

Review the Steps

-make Oreo base

-mix cream cheese, heavy cream, melted white chocolate and prepared gelatin powder

-cover Oreo base with cheese filling

-transfer to freezer

-cover with melted chocolate

-decorate with heavy cream, mini Oreos, shaved chocolate

mini cheesecake — mini no bake cheesecake-easy 5 star recipe

Quick Note

Cream Cheese – I used Philadelphia cheese. You can also use Mascarpone cheese or any one you like to use for baking

OREO – I used THE ORIGINAL OREO

Mini Oreos – You can buy them in $ store. It is way cheaper than in regular stores.

Gelatin powder – please follow the instruction on the package. I used GOBIO organic gelatin. It says to use 5 teaspoons of hot liquid to 2 teaspoons of gelatin, and stir, soak that mixture for 5 minutes. You don’t need to use an organic gelatin powder.

FINAL NOTE

Mini no bake cheesecake is the 5 STAR RECIPE! YES!

Can I add again, too good to be this simple. But it is. So, enjoy and share.

5 star no bake cheesecake for your whole family and friends!

And my final note:

Difficulty Level: Easy

Final Grade: A+

your no bake cheesecake — mini no bake cheesecake – super easy recipe

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Mini No Bake Cheesecake - Your Fantasy

Yield: Serving 4 people

Prep Time: 30 minutes

Total Time: 30 minutes

TOO GOOD TO BE THIS SIMPLE!

The perfect no bake cheesecake 5 star recipe is HERE!

Ingredients

15 Oreo cookies for the base and 6 Oreo cookies for the cheese filling
1/8 cup unsalted butter, melted
1/2 TBSP coconut oil, melted
8 oz cream cheese, Philadelphia
1 1/8 cup white chocolate chips, melted
1/2 cup heavy cream
1 package unflavored gelatin
5 oz semi sweet chocolate, melted
Decoration: mini Oreos, shaved chocolate, heavy cream

Instructions

Line 8 square holes with plastic wrap or coat with baking spray.

MAKING CHEESECAKE BASE

Add 15 Oreo cookies into food processor and pulse until grounded.

Then add melted butter and coconut oil.

Pulse until combined.

Divide mixture among 8 holes. I used about 2 TBSP for each hole. Set aside.

Your next step is to make cheese filling.

Melt white chocolate and set aside.

Your next step is to add gelatin powder into small glass or cup.

Then add 5 teaspoons of hot liquid to the gelatin powder and stir. Soak that mixture for 5 minutes. (see quick note for gelatin preparation)

While gelatin is resting do the following:

Add cream cheese to the mixing bowl and mix for a minute.

Then add heavy cream and melted white chocolate. Mix for a minute.

When gelatin is ready add to the mixture above and mix for about 3 to 4 minutes or until everything is incorporated.

Your last step is to add chopped Oreo cookies.

Stir everything together using a wooden spoon or spatula.

Then evenly divide cheese mixture among 8 holes. (or as many as you filled)

Cover everything with plastic wrap and transfer to the freezer for a few hours. (or overnight)

NEXT DAY

Melt semi sweet chocolate using double boiler method.

Remove mini cheesecake from the square or cups and pull of wrap.

Cover each with melted chocolate.

Decorate with whipped cream and mini Oreo Cookies.
ANOTHER OPTION for MINI CHEESECAKE

Place first mini cheesecake on the plate. Top with 2 TBSP of Nutella.

Cover Nutella with another mini cheesecake.

Pour melted chocolate over the top.

Decorate with whipped heavy cream, shaved chocolate and mini Oreos.

Enjoy.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog 5 STAR COOKIES and

See you soon…

BE KIND…

Share and Enjoy !

Bread Breakfast Casserole-Sleeping Beauty Dream

March 11, 2021 by cookies

New Sleeping beauty story – Overnight bread breakfast casserole. Yes, while you were sleeping…

I was making this comforting, overnight dish for a lazy Saturday morning or Sunday brunch. Yes, hello happiness. 5 star cookies is making another 5 star recipe for you and your busy family.

So, what can I say about this recipe?

DESCRIPTIONS

Bread breakfast casserole is a great make-ahead dish. You can prepare it the night before, store in the fridge and bake it in the morning. Lucky son of b…(not that word) breakfast, aren’t you?

Yes, I know. Sometimes all the stars align to make us happy. So, smile and enjoy the moment.

What else can I say about this recipe?

The ingredients are simple and the recipe is very easy to throw together the night before.

You don’t need extra skills to make this baked dish. You do need an oven. I hope you have it.

BTW, even if you never baked or cooked you can start with this dish.

You CAN NOT make mistake. It is really…

EASY BREAD BREAKFAST CASSEROLE

Now, the question is how to prepare this easy breakfast casserole?

Before we get there, let’s start like we always do…with…

SHOPPING LIST

French bread
mozzarella cheese
eggs
yogurt (plain and organic)
sour cream
Italian parsley
basil pesto (optional)
garlic
salt and black pepper

EQUIPMENT NEEDED

-8 by 8 baking dish (I used glass baking dish)

-plastic or glass bowl (to mix all ingredients)

ACTION TIME

Bread Breakfast Casserole Overnight recipe

MAKING BREAD BREAKFAST CASSEROLE

Ingredients

4 cups bread (FRENCH bread, cut into cubes)

2 cups mozzarella cheese, grated

5 eggs, large

1 3/4 cup yogurt (plain, Greek yogurt)

1/4 cup sour cream (14%)

3 cloves of garlic, minced

1/2 tsp salt

1 tsp black pepper

2 tsp oregano

2 tsp basil pesto

Italian parsley (as much as you want to)

INSTRUCTIONS

Spray 8 by 8 baking pan with baking spray. Set aside.

Cut bread into cubes (about 1 inch).

Grate your mozzarella cheese.

To a glass bowl add the eggs. Beat with a wire whisk or fork until whites and yolks are incorporated. (1 to 2 minutes)

Then add the following ingredients: yogurt, sour cream, garlic, salt, black pepper, oregano and Italian parsley. (if you are using it).

Beat until all ingredients are combined. (about 1 minute)

And you are almost done. You just have to create layers of the happiness in your pan.

So, how?

Place half of cubed bread into prepared pan.

Cover evenly with all cheese you have.

Then cover the cheese with the other half of the bread cubes.

Pour the eggs mixture over the bread.

IMPORTANT: Pour the egg mixture EVENLY over the happy bread layer.

I like to add basil pesto. (I like to use about 2 tsp of pesto). Just drop a few tsp over the top. (create your own pattern).

Cover everything with foil and transfer to the fridge until you are ready to bake.

NEXT MORNING OR WHEN YOU ARE READY TO BAKE….

Preheat oven to 350 F.

Remove the dish from the fridge, uncover the pan and place in oven.

Bake for about 40 minutes or until bread is golden.

Top with fresh garlic, Italian parsley, basil and serve immediately.

Enjoy and share. CAN YOU?

Review the Steps

-spray baking pan with baking spray

-cut the bread into cubes

-grate the best mozzarella cheese

-make mixture of eggs, yogurt, sour cream, garlic, black pepper, salt and oregano

-do assembly: bread – all mozzarella cheese – bread – egg mixture

-store in the fridge until next morning

-bake at 350 F for about 40 minutes or until golden

-serve and enjoy

Quick Note

Bread – I always made this recipe with store bought French bread.

Eggs – organic, large eggs from my local farmers market

Yogurt – I used plain, 2% organic.

Sour cream – 14 %

Baking pan – this recipe can be made in 9 by 9 inches pan.

Basil Pesto – it is optional for this recipe. For me it is always MUST. If you want to learn how to make homemade version – CHECK THIS LINK

FINAL NOTE

Bread breakfast casserole is a great way to start your busy weekend.

I love to prepare this dish on Friday night in order to have the most amazing Saturday morning breakfast.

Also, did I mention, it is not expensive to make and you don’t need any skills to make this recipe.

Yes, this is the recipe for all of you who want to learn to bake. So, do it.

And my final note:

Difficulty Level: Easy

Final Grade: A+

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Bread Breakfast Casserole-Sleeping Beauty Dream

Yield: Serving 4 people

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Bread breakfast casserole is a great make-ahead dish.

You can prepare it the night before, store in the fridge and bake it in the morning

Ingredients

4 cups bread (FRENCH bread, cut into cubes)
2 cups mozzarella cheese, grated
5 eggs, large
1 3/4 cup yogurt (plain, Greek yogurt)
1/4 cup sour cream (14%)
3 cloves of garlic, minced
1/2 tsp salt
1 tsp black pepper
2 tsp oregano
2 tsp basil pesto
Italian parsley (as much as you want to)

Instructions

Spray 8 by 8 baking pan with baking spray. Set aside.

Cut bread into cubes (about 1 inch).

Grate your mozzarella cheese.

To a glass bowl add the eggs. Beat with a wire whisk or fork until whites and yolks are incorporated. (1 to 2 minutes)

Then add the following ingredients: yogurt, sour cream, garlic, salt, black pepper, oregano and Italian parsley. (if you are using it).

Beat until all ingredients are combined. (about 1 minute)

And you are almost done. You just have to create layers of the happiness in your pan.

So, how?

Place half of cubed bread into prepared pan.

Cover evenly with all cheese you have.

Then cover the cheese with the other half of the bread cubes.

Pour the eggs mixture over the bread.

IMPORTANT: Pour the egg mixture EVENLY over the happy bread layer.

I like to add basil pesto. (I like to use about 2 tsp of pesto). Just drop a few tsp over the top. (create your own pattern).

Cover everything with foil and transfer to the fridge until you are ready to bake.

NEXT MORNING OR WHEN YOU ARE READY TO BAKE....

Preheat oven to 350 F.

Remove the dish from the fridge, uncover the pan and place in oven.

Bake for about 40 minutes or until bread is golden.

Top with fresh garlic, Italian parsley, basil and serve immediately.

Enjoy and share this amazing recipe. CAN YOU?

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

DESCRIPTION

SHOPPING LIST

Strawberry Buttercream Roll Cake (Best Roulade Recipe)

INSTRUCTIONS

HOW TO MAKE STRAWBERRY BUTTERCREAM

ASSEMBLE OF THE BEST CAKE

Quick Note

FINAL NOTE

OTHER LINKS

PRINTING THE RECIPE

Ingredients

STRAWBERRY BUTTERCREAM FROSTING

Instructions

Share and Enjoy !

Share and Enjoy !

DESCRIPTION

SHOPPING LIST

The Best Nutella Muffins

INSTRUCTIONS

Review the Steps

Quick Note

FINAL NOTE

OTHER LINKS

PRINTING THE RECIPE

Ingredients

Instructions

Share and Enjoy !

DESCRIPTION

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Bicerin Italian Coffee Drink

INSTRUCTIONS

Review the Steps

Quick Note

FINAL NOTE

OTHER LINKS

PRINTING THE RECIPE

Ingredients

Instructions

Share and Enjoy !

Share and Enjoy !

DESCRIPTIONS

SHOPPING LIST

Pink Chocolate Nutella Cake

Nutella Filling

INSTRUCTIONS

How to make Strawberry buttercream

How to make Nutella Filling

Cake Assembly

MAKING NUTELLA GANACHE

Review the Steps

Quick Note

FINAL NOTE

OTHER LINKS

PRINTING THE RECIPE

Ingredients

Yellow Cake Roll

Pink Strawberry Buttercream Filling

Nutella Filling

Nutella Ganache

Instructions

Share and Enjoy !

Share and Enjoy !

Share and Enjoy !

Description

SHOPPING LIST

HOW TO MAKE Marbled Eggs

INSTRUCTIONS

COOKING THE EGGS

Review the Steps

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OTHER LINKS

PRINTING THE RECIPE

Ingredients

Instructions

Share and Enjoy !

Share and Enjoy !

DESCRIPTIONS

SHOPPING LIST

Your Most Amazing Chocolate Cake