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Your Cookie
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If you are in mood for baking try this amazing Amazing Cupcakes
How about some chocolate – Chocolate is your best friend
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If you love the orange and chocolate combo then this cake is perfect for you.
100 gr Lindt Orange Intense Chocolate (3oz)
1/4 cup unsalted butter
1 large egg
1 egg yolk
1/4 cup icing sugar
1/8 all purpose flour
Orange Oil (3 to 5 drops)
Preheat oven to 425 F.
Coarsely chop Lindt Orange Intense Chocolate.
Place ¼ of unsalted butter and chopped chocolate into a medium heat-proof bowl.
Place bowl over a saucepan of simmering water.
Stir butter and chocolate occasionally as it softens.
Add few drops of orange oil.Set aside.
Mix ⅛ cup AP flour, ¼ cup icing sugar and ⅛ tsp salt.
Whisk 1 large egg and 1 egg yolk in another bowl.
Now mix flour and egg mixture into chocolate mixture.
Used a rubber spatula or wooden spoon to mix it. (be sure that there is no lumps).
The mixture will be about 1 cup.
Spray 3 ramekin with baking spray and dust with cocoa powder.
Spoon chocolate batter into prepared ramekin.
Bake at 425 F for 10 to 12 min.
Allow to cool for 1min.
Cover each ramekin with an inverted plate and turn over.
Stop drooling over this cake and start eating. Find your spoon and start your joy!
To print this amazing recipe please check the box below. Orange Chocolate Combo is the combo that will release all your stress. You can make it in less than 1/2 hour. Enjoy!
Orange Intense Lava Cake - Cake to release tension
Ingredients
Instructions
Thank you for visiting my blog. Please enjoy this cake. It is a pure LOVE!
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If you still have intense personality you will want to make Mint Lava Cake
Golden Oscar Lava Cake – Golden Oscar Lava Cake
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Hello my dear readers,
Today is Monday, May 22, the year is 2017.
Don’t you think it is scary how times flies? Very soon will be the Christmas and a New Year.
But, let’s not think about it.
Let’s not think how quickly life goes by. For now I want us to appreciate the moments.
And the moment is my favorite cake – The Raspberry White Chocolate Roulade.
It is one of my favorite, especially for the spring season.
This rolled sponge cake is filled with a rich raspberry white chocolate filling. It looks and tastes superb.
Do you need a picture?
Please check your shipping list before you start making this cake.
-eggs
-sugar
-AP flour
-baking Powder
-white chocolate
-heavy cream
-raspberries
Now, if you have all ingredients we can start baking process.
Be sure that you make the white raspberry filling first and then make the sponge roll.
IMPORTANT!!! – Make the raspberry filling first. (STEP 2)
Ingredients
5 large eggs, room temperature
¾ cup granulated sugar
¾ cup all-purpose flour
½ tsp baking powder
Preheat oven to 350ËšF.
Line the bottom of an 16×11 baking sheet with parchment paper.
Mix 5 eggs for 1 minute using a stand mixer. (fitted with whisk attachment).
Gradually add 3/4 cup of sugar. Slowly. Beat eggs and sugar for about 6 minutes on high.
It will be thick and fluffy.
In another bowl whisk 3/4 cup all purpose flour and 1/2 tsp baking powder.
Next step is to sift into eggs and sugar 1/3 at a time.
Fold using spatula after each addition.(fold very carefully, you don’t want to upset egg and sugar mixture.)
The whole idea is to create a light and airy batter.
One more time. Important!
If you have all your ingredients mixed and happy together transfer batter to lined baking sheet and bake for 12 to 15 minutes.
You need to test to be sure it is baked.
When cake is baked, run a knife around edges of your cake to loosen from the pan.
Invert cake onto a clean kitchen towel, remove parchment paper and roll cake into the towel.
Let cool for about 60 minutes.
Unroll the cake. Spread the white chocolate filling using the metal spatula or knife.
Carefully roll up the filled cake as tightly as possible.
Enjoy!
Optional: Cut each end of cake on the diagonal. Transfer the cake to a serving plate for decoration.
You can decorate with whip cream or chocolate.
Now let’s make the White Chocolate Raspberry Cream
Ingredients:
3/4 cup heavy cream
2Â and 1/2 cup of white chocolate chips
6 oz or 170 gr fresh Raspberries
Puree raspberries using food processor.
Pour the raspberry mixture through a fine sieve to get rid of seeds. Set aside.
Bring the heavy cream to a boil.
Pour over 2 and 1/2 cup of white chocolate.
Let sit for 5 min.
Then use the mixer and mix for about 3 minutes. It will be smooth.
Allow to cool for a few minutes (if it is not already) and add the raspberry juice.
Mix well.
Refrigerate until cold, at least 4 hours or overnight.
To print the recipe please check the box below! Superb Dessert! Easy and simple, spring favorite cake for your family and friends.
Raspberry White Chocolate Roulade-Taste of heaven
Ingredients
Instructions
I hope you enjoy this cake as much as I do.
Have a nice week and take a little time to visit my blog 5starcookies.com
Frame this moment, it is your life.
If you like this cake you will love Nutella Apricot Jam Roulade – Please click the link below
Another Option – Strawberry Buttercream Roulade
If you are craving chocolate –Â Chocolate Mousse Towers
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Coming soon – Raspberry White Chocolate Roulade
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It really looks like a sun in the middle of puffy white clouds. You will love this reach breakfast for your family or your friends.Cloud Eggs-Cloud Technology in Food Industry
Ingredients
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