chestnut puree from the best food blog 5starcookies -homemade recipeChestnut Puree – Homemade Pure Goldchestnut puree from the best food blog 5starcookies
Homemade Chestnut Puree
Hello my dear readers,
Our recipe today doesn’t need an introduction.
It is pure gold called Homemade Chestnut Puree.
Description
chestnut puree from the best food blog 5starcookies -homemade and recipe
Pureed and sweetened chestnuts topped with whipped cream.
Simple and elegant dessert.
Also, this recipe is European dessert staple.
So, let’s make it happen.
Shopping List
main ingredients is chestnut
chestnut
rum
vanilla
whip cream
ACTION TIME
How to make Chestnut Puree?
Ingredients
600 gr roasted chestnuts or 6 bags from Walmart (see the picture)
2/3 cup sugar
1/3 cup + 2 TBSP water
3 TBSP rum
3 TBSP vanilla extract
Decoration: Whip Cream,chocolate
Instructions
Into a small sauce pan add sugar and water.
Cook until water boils and then cook for additional 2 minutes.
Remove from heat and add rum and vanilla.
Set aside to cool for about 30 minutes.
chestnut puree from the best food blog 5starcookies-sugar,water,vanilla and rum
Add chestnut into a food processor and blend for a few seconds.
Start adding water/rum mixture and blend until you get puree consistency.
Transfer into a jar and keep in the fridge.
Serve with whip cream.
Decorate with chocolate or grounded caramelized hazelnuts.
Scoop about 1/4 cup of cheese filling into each mold.
Press a cake circle into each mold.
Cover with plastic wrap and freeze overnight.
NEXT DAY
Unmold the frozen bombes and cover with chocolate icing.
Unmold the frozen bombes and cover with chocolate icing
Decorate with pumpkin candy, whip cream or shaved chocolate.
Chocolate Icing
Using a double boiler method melt the chocolate and oil.
If you wish you can add rum or brandy to melted chocolate.
Refrigerate until set.
pumpkin chocolate bombes from the best food blog 5starcookies-decorate with pumpkin candy
To print this recipe, please check the box below.
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Pumpkin Chocolate Bombes
Pumpkin chocolate bombes is the best recipe from 5starcookies.
Impress your family and friends with this recipe.
Ingredients
4 eggs (organic and room temperature)
1 3/4 cups pumpkin puree
1 cup oil
1 and 2/3 cups regular sugar
2 cups flour (all purpose)
1 TBSP cinnamon
3 TBSP espresso powder
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cheese Filling
8 oz cream cheese
1 1/2 cups heavy cream
1 cup icing sugar
1/2 tsp pure vanilla extract
3/4 cup crumbled pumpkin cake
Chocolate Icing
6 oz chocolate
1 TBSP oil
Optional: 1 TBSP rum/brandy
Instructions
Preheat oven to 350 F. Line 12×17 inch baking sheet pan with aluminum foil. Spray with baking spray and set aside. Dry ingredients: To a medium bowl add the following ingredients: Flour, cinnamon, baking powder, baking soda, nutmeg, espresso powder and salt. Mix all of them together and set aside. In a large mixing bowl add eggs, sugar, pumpkin puree and oil. Mix all ingredient together until smooth. Add flour mixture and mix until incorporated. Pour into baking sheet and bake at 350 F for about 21 minutes. Cool it. Cheese Filling In a large bowl mix cheese and sugar. Add vanilla. In another bowl whip 1 1/2 cup whip cream. Fold the whipped cream into cheese/sugar mixture.
Add crumbled pumpkin cake into it and mix all ingredients. Keep it in the fridge until ready for use. Assemble the bombes You will need two silicone bombe molds for this recipe. Turn the cake out onto a cutting board. Use round cookie cutter and cut 12 circles from pumpkin cake. You will have extra cake. Ground some extra cake to get 3/4 cup. You will use it for the best cheese filling. Scoop about 1/4 cup of cheese filling into each mold. Press a cake circle into each mold. Cover with plastic wrap and freeze overnight. NEXT DAY Unmold the frozen bombes and cover with chocolate icing. Decorate with pumpkin candy, whip cream or shaved chocolate. Chocolate Icing Using a double boiler method melt the chocolate and oil. If you wish you can add rum or brandy to melted chocolate. Refrigerate until set.
Notes
Enjoy and share.
Reserve the remaining cake for another FAB recipe from 5starcookies called.... Pumpkin Cheese Nutella Trifle-Leftovers Life
In a large mixing bowl add eggs, sugar, pumpkin puree and oil.
Mix all ingredient together until smooth.
Add flour mixture and mix until incorporated.
Pour into baking sheet and bake at 350 F for about 21 minutes.
Cool it.
Break up the pumpkin cake into coarse crumbs and crumbles.
Cheese Filling
In a large bowl mix cheese and sugar.
Add 1/2 tsp vanilla.
In another bowl whip 3/4 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.
Nutella Filling
In a medium size bowl mix Nutella and heavy cream until combined. (about 3 minutes)
Assembly
Use jars, cups or glasses.
From bottom of jar to top, it will be as follows:
-pumpkin cake crumbs
-cheese filling
-pumpkin cake crumbs
-Nutella filling
-cheese filling
-pumpkin cake crumbs
pumpkin Nutella trifle from the best food blog 5starcookies-pumpkin cake,cheese,nutella
Store in the fridge for 3 days.
pumpkin Nutella trifle from the best food blog 5starcookies-easy, creamy and delicious recipe
Decoration:
Whip cream or cheese filling
Enjoy and share.
pumpkin Nutella trifle from the best food blog 5starcookies-enjoy and share
To print this recipe, please check the box below.
Don’t forget:
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PUMPKIN CHEESE NUTELLA TRIFLE
Easy, delicious and creamy 5 star recipe from 5starcookies
Pumpkin Cheese Nutella Trifle
Ingredients
Cake
4 eggs (organic and room temperature)
1 3/4 cups pumpkin puree
1 cup oil
1 and 2/3 cups regular sugar
2 cups flour (all purpose)
1 TBSP cinnamon
3 TBSP espresso powder
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cheese Filling
4 oz cream cheese
3/4 cup heavy cream
1/2 cup icing sugar
1/2 tsp pure vanilla extract
Nutella Filling
1 1/2 cups Nutella
1/4 cup heavy cream
Instructions
Preheat oven to 350 F. Line 12×17 inch baking sheet pan with aluminum foil. Spray with baking spray and set aside. Dry ingredients: To a medium bowl add the following ingredients: Flour, cinnamon, baking powder, baking soda, nutmeg, espresso powder and salt. Mix all of them together and set aside. In a large mixing bowl add eggs, sugar, pumpkin puree and oil. Mix all ingredient together until smooth. Add flour mixture and mix until incorporated. Pour into baking sheet and bake at 350 F for about 21 minutes. Cool it.
Break up the pumpkin cake into coarse crumbs and crumbles.
Cheese Filling
In a large bowl mix cheese and sugar. Add 1/2 tsp vanilla. In another bowl whip 3/4 cup whip cream. Fold the whipped cream into cheese/sugar mixture. Keep it in the fridge until ready for use.
Nutella Filling
In a medium size bowl mix Nutella and heavy cream until combined. (about 3 minutes)
Assembly
Use jars, cups or glasses. From bottom of jar to top, it will be as follows: -pumpkin cake crumbs -cheese filling -pumpkin cake crumbs -Nutella filling -cheese filling -pumpkin cake crumbs
Store in the fridge for 3 days.
Decoration: Whip cream or cheese filling Enjoy and share.
FINAL NOTE
1 RECIPE AND SO MANY POSSIBILITIES …LIKE
Pumpkin Espresso Cheese 5 Star Cake or
Pumpkin Cheese Nutella Trifle
Final Grade: A+++++++++++++++
pumpkin Nutella trifle from the best food blog 5starcookies-easy and the best pumpkin recipe
OTHER pumpkin option from this recipe:
Pumpkin perfect cake from your favorite food blog 5 star cookies – enjoy and share
In a large mixing bowl add eggs, sugar, pumpkin puree and oil.
Mix all ingredient together until smooth.
Add flour mixture and mix until incorporated.
Pour into baking sheet and bake at 350 F for about 21 minutes.
Check if cake is done by using a toothpick.
Insert a toothpick into the center of pumpkin cake. If there is wet batter on the toothpick , keep baking.
If it comes out clean, your pumpkin cake is done.
Cool it.
MAKE CHEESE FILLING
Pumpkin Espresso Cheese 5 Star Cake-how to make cheese filling
In a large bowl mix cheese and sugar.
Add 1/2 tsp vanilla.
In another bowl whip 1 1/2 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.
CAKE ASSEMBLY
(YOU WILL MAKE TWO CAKES)
Remove the aluminum foil of cake and cut into 4 equal pieces.
Pumpkin Espresso Cheese 5 Star Cake-cut cake into 4 equal pieces
The size is 3.5 inches x 12 inches . (you will have a little extra cake)
Take first layer onto a flat cake board and spread cheese filling on top.
Top with a second cake layer and cheese filling.
Decorate with M&M, melted chocolate or pumpkin candy.
Store in the fridge.
You still have two cake layers left.
Repeat all the steps from the above TO BUILD CAKE NUMBER 2.
You can freeze cakes or store in the fridge.
Storage Life in the FRIDGE – 5 days
Pumpkin Espresso Cheese 5 Star Cake-decorate with pumpkin candy or M&M
To print this recipe, please check box below.
Don’t forget:
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Pumpkin Espresso Cheese 5 Star Cake
Pumpkin Espresso Cheese 5 Star Cake - 5 star recipe.
Enjoy and share ASAP!
Ingredients
4 eggs (organic and room temperature)
1 3/4 cups pumpkin puree
1 cup oil
1 and 2/3 cups regular sugar
2 cups flour (all purpose)
1 TBSP cinnamon
3 TBSP espresso powder
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cheese Filling
8 oz cream cheese
1 1/2 cups heavy cream
1 1/3 cups icing sugar
1/2 tsp pure vanilla extract
Instructions
Preheat oven to 350 F. Line 12x17 inch baking sheet pan with aluminum foil. Spray with baking spray and set aside. Dry ingredients: To a medium bowl add the following ingredients: Flour, cinnamon, baking powder, baking soda, nutmeg, espresso powder and salt. Mix all of them together and set aside. In a large mixing bowl add eggs, sugar, pumpkin puree and oil. Mix all ingredient together until smooth. Add flour mixture and mix until incorporated. Pour into baking sheet and bake at 350 F for about 21 minutes. Check if cake is done by using a toothpick. Insert a toothpick into the center of pumpkin cake. If there is wet batter on the toothpick , keep baking. If it comes out clean, your pumpkin cake is done. Cool it.
MAKE CHEESE FILLING In a large bowl mix cheese and sugar. Add 1/2 tsp vanilla. In another bowl whip 1 1/2 cup whip cream. Fold the whipped cream into cheese/sugar mixture. Keep it in the fridge until ready for use.
CAKE ASSEMBLY (YOU WILL MAKE TWO CAKES) Remove the aluminum foil of cake and cut into 4 equal pieces. The size is 3.5 inches x 12 inches . (you will have a little extra cake) Take first layer onto a flat cake board and spread cheese filling on top. Top with a second cake layer and cheese filling. Decorate with M&M, melted chocolate or pumpkin candy. Store in the fridge. You still have two cake layers left. Repeat all the steps from the above TO BUILD CAKE NUMBER 2. You can freeze cakes or store in the fridge.
Notes
Storage Life in the FRIDGE - 5 days
FINAL NOTE
1 RECIPE – TWO CAKES!
Yes, this 5 star pumpkin recipe is the winner.
Perfectly spiced, moist and with the best cheese filling you can imagine.
FINAL GRADE:
A++++++++++++++++++++++++++++
Pumpkin perfect cake from your favorite food blog 5 star cookies – enjoy and share
OTHER PUMPKIN OPTION
The best pie cake you will ever try – The Best Pumpkin Pie Cake
Our recipe today is Chocolate Rice Krispies Quick bread.
Chocolate rice krispies quick bread
Description
Super easy recipe with only 3 ingredients:
-Rice Krispies
-Coconut oil
-Chocolate.
It is chewy, slightly crispy and perfect sweet treat for you and your family.
Trust me, the best quick bread ever.
Chocolate Rice Krispies Quick bread-3 ingredients for this super easy recipe
ACTION TIME
HOW TO MAKE CHOCOLATE RICE KRISPIES QUICK BREAD
Ingredients
3 1/3 Rice Krispies
1 and 1/2 cups chocolate chips
1/2 TBSP Organic Coconut Oil
Instructions
Line loaf pan 9×5 with aluminum foil and spray baking spray into the bottom and sides. Set aside.
Using a double boiler method melt chocolate chips and coconut oil.
Pour melted chocolate over Rice Krispies and quickly mix with a spatula.
Transfer the mixture into prepared pan and refrigerate for an hour.
Cut into desired sizes and enjoy.
Chocolate Rice Krispies Quick bread-cut into desired size and enjoy
Store in the fridge or airtight container.
Enjoy and share.
Chocolate Rice Krispies Quick bread-enjoy and share
To print this amazing recipe from 5 star cookies, please check the box below.
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Chocolate Rice Krispies Quick Bread
Chocolate Rice Krispies Quick Bread is easy 3 ingredients recipe.
Ingredients
3 1/3 Rice Krispies
1 and 1/2 cups chocolate chips
1/2 TBSP Organic Coconut Oil
Instructions
Line loaf pan 9x5 with aluminum foil and spray baking spray into the bottom and sides. Set aside. Using a double boiler method melt chocolate chips and coconut oil. Pour melted chocolate over Rice Krispies and quickly mix with a spatula. Transfer the mixture into prepared pan and refrigerate for an hour. Cut into desired sizes and enjoy.
Notes
Store in the fridge or airtight container.
OTHER NO BAKE RECIPES
Peanut Butter Chocolate Square – Reboot Your Life
Peanut butter chocolate square-happiness from the above from 5starcookies
chinese wall cake from best food blog 5starcookies
Hello my dear readers,
How many walls do you have around yourself? One, two …Too many?
Is it to keep people at arm’s length in order to protect yourself….
Or is it that you are tired of giving and following your heart only to end up hurt and singing
“All by myself”. So, what is your “wall story”.
Well, if you think that I am about to feel sorry for you … stop right now.
I am not going to and I don’t.
Why?
Because I am 5 star cookies and I am going to add another wall to your emotional issues (Yes, I will, deal with it)…
I am adding the Cake wall called…
Chinese Wall Cake.
chinese wall cake from best food blog 5starcookies -the best wall cake ever
Let’s pause life for a moment and enjoy what is about to happen.
The biggest and the most beautiful Chines Wall Cake is about to happen, right here, right now.
Are you ready baking nation?
Let’s do it.
Let’s build the biggest and the most beautiful Chinese Wall Cake…EVER.
chinese wall cake from best food blog 5starcookies -easy recipe
SHOPPING LIST
flour
eggs (organic if you can)
sugar
baking powder
cornstarch
salt
Nutella
heavy cream
raspberry jam
chocolate
blueberries
raspberries
ACTION TIME
Making the most beautiful cake called
CHINESE WALL CAKE
chinese wall cake from best food blog 5starcookies -how to make the most beautiful wall cake
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
FILLING
Raspberry Jam and Nutella
TOP CHEESE FILLING
8 oz cream cheese (Philadelphia)
1 1/2 cup heavy cream
1 cup icing sugar
1/2 tsp pure vanilla extract
INSTRUCTIONS
Making 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.
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)
Top Cheese Filling
In a large bowl mix cheese and sugar.
Add 1 tsp vanilla.
In another bowl whip 1 1/2 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.
ASSEMBLY
Cut the cake with a knife into 4 pieces.
IMPORTANT:
2 pieces are size 2×12 inches.
2 pieces are size 4 x 12 inches (this will be used to build the wall around the cake).
You will have some extra cake, just eat it.
Use your first piece (2×12 inch) and spread with Nutella filling.
Roll the first cake.
Spread raspberry jam on second strip/cake and lift it from the foil.
Wrap the second cake around the roll on the serving plate.
Don’t be afraid, just do it.
Now, cover the outside of the cake with raspberry jam. (it is the glue for the wall)
Wrap the wall pieces or 4×12 around the cake.
How do you like it?
Top with cream cheese filling and decorate with blueberries and raspberries.
Cover with foil and keep in the fridge or freezer for a few hours.
When you are ready…
Let’s eat the best wall cake that life can offer right now.
chinese wall cake from best food blog 5starcookies -lest’s eat the most beautiful wall cake
And there is so much to feel…so much to love…
chinese wall cake from the best food blog 5starcookies -lest’s eat the most beautiful wall cake
Enjoy and share.
Chinese wall cake from 5 star cookies is the best wall cake…everChinese wall cake from 5 star cookies is the 5 star recipe
To print this recipe, please check the box below.
Don’t forget:
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Chinese Wall Cake - The Best Wall
Yield: 5 people
Chinese Wall Cake is the biggest and the most beautiful cake from 5starcookies.
Super easy to make and JOY to eat.
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
Top Cheese Filling
8 oz cream cheese (Philadelphia)
1 1/2 cup heavy cream
1 cup icing sugar
1/2 tsp pure vanilla extract
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)
Sift the flour, cornstarch, baking powder 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)
Top Cheese Filling
In a large bowl mix cheese and sugar.
Add 1 tsp vanilla. In another bowl whip 1 1/2 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.
ASSEMBLY
Cut the cake with a knife into 4 pieces.
IMPORTANT:
2 pieces are size 2×12 inches.
2 pieces are size 4 x 12 inches (this will be used to build the wall around the cake). You will have some extra cake, just eat it.
Use your first piece (2×12 inch) and spread with Nutella filling. Roll the first cake.
Spread raspberry jam on second strip/cake and lift it from the foil.
Wrap the second cake around the roll on the serving plate.
Don’t be afraid, just do it.
Now, cover the outside of the cake with raspberry jam. (it is the glue for the wall)
Wrap the wall pieces or 4x12 around the cake. How do you like it?
Top with cream cheese filling and decorate with blueberries and raspberries.
Cover with foil and keep in the fridge or freezer for a few hours.
When you are ready...
Let's eat the best wall cake that life can offer right now.
And there is so much to feel...so much to love...
Enjoy and share.
Nutrition Information:
Yield: 5Serving Size: 1 grams Amount Per Serving:Unsaturated Fat: 0g
Chinese wall cake from FOOD BLOG 5 star cookies is the 5 star recipe-ENJOY AND SHARE
Chocolate Peanuts Walnuts Triumph from the best food blog 5starcookies
Hello my dear readers,
The sun is shining, the birds are singing and your favorite food blog (wink..wink) is sharing a new recipe.
Chocolate Peanuts Walnuts Triumph
It is no bake recipe. (YES)
Creamy and dreamy or best summed up in one word:
DECADENT!
How can you make this recipe?
Let’s start with shopping list.
You need to buy the following ingredients:
Walnuts
Peanuts
Pitted Dates
Margarine
Icing Sugar
Honey Graham Crumbs
Chocolate
Ice Cream
If you have all ingredients, we can start making the best dessert from 5 star cookies called
Chocolate Peanuts Walnuts Triumph
Chocolate Peanuts Walnuts Triumph from the best food blog 5starcookies-how to make it
Ingredients
Walnut Base
2 1/2 cups walnuts
1 1/2 cups dates
Peanut Butter Cups
1 1/2 cups peanut butter, smooth (organic if you can)
1 cup + 1/8 cup margarine
2 3/4 cups icing sugar
1 1/2 cups honey graham crumbs
6 oz your favorite chocolate (semi-sweet, dark…)
INSTRUCTIONS
Chocolate Peanuts Walnuts Triumph-how to make walnut base
Add only two ingredients into your favorite food processor: walnuts and dates.
Pulse until the crust is crumbly and hold together when pinched.
Divide the crust between 4 tart pans.
Press the crust into tart pans and freeze. (you can freeze for few hours or for 4 weeks)
Your next step is to make peanut butter cups.
Melt margarine and peanut butter in a medium saucepan on low heat until combined.
Add icing sugar and honey graham crumbs.
Mix well.
Using an ice cream scoop form peanut butter mixture into balls about the size of whole walnuts and place
on prepared walnut base. Add 5 or 6 peanut butter balls per tart pan. (or as many as you want to…)
Cover with melted chocolate and top with your favorite ice cream.
Chocolate Peanuts Walnuts Triumph-add ice cream on top of peanut butter cups
Add more chocolate if you want to.
Chocolate Peanuts Walnuts Triumph-add ice cream on top of peanut butter cups and add more chocolate
DECADENT dessert!
Enjoy and share.
If you want to print this recipe, please check the box below.
Don’t forget:
Print – Make – Share
Chocolate Peanuts Walnuts Triumph
Chocolate Peanuts Walnuts Triumph
It is no bake recipe. (YES)
Creamy and dreamy or best summed up in one word:DECADENT!
Ingredients
2 1/2 cups walnuts
1 1/2 cups dates
Peanut Butter Cups
1 1/2 cups peanut butter, smooth (organic if you can)
1 cup + 1/8 cup margarine
2 3/4 cups icing sugar
1 1/2 cups honey graham crumbs
Chocolate Icing
6 oz your favorite chocolate (semi-sweet, dark…)
Instructions
Add only two ingredients into your favorite food processor: walnuts and dates. Pulse until the crust is crumbly and hold together when pinched.
Divide the crust between 4 tart pans. Press the crust into tart pans and freeze. (you can freeze for few hours or for 4 weeks)
Your next step is to make peanut butter cups.
Melt margarine and peanut butter in a medium saucepan on low heat until combined.
Add icing sugar and honey graham crumbs.
Mix well.
Using an ice cream scoop form peanut butter mixture into balls about the size of whole walnuts and place on prepared walnut base. Add 5 or 6 peanut butter balls per tart pan. (or as many as you want to...)
Cover with melted chocolate and top with your favorite ice cream.
Add more chocolate if you want to. DECADENT dessert!
Enjoy and share.
Nutrition Information:
Serving Size: 1 grams Amount Per Serving:Unsaturated Fat: 0g
Chocolate Peanuts Walnuts Triumph from 5starcookies-perfect summer recipe
There is something so beautifully SUMMER about this favor….ice cream and chocolate, peanut butter and walnuts…
Great in the morning, afternoon or evening…
I heart everything about this recipe.
And how can I not?
Chocolaty, Sugary…peanut buttery…and yours if you press…
PRINT and make it happen.
Chocolate Peanuts Walnuts Triumph from 5starcookies-perfect summer recipe to share with family and friends
Nutella Summer Tart from the best food blog 5starcookies
Hello my dear readers,
My recipe today is easy treat!
No-bake, delicious, ultra fun and only 6 ingredients.
Are you ready to dig into fun?
This delicious fun is called…
The one and only …NUTELLA SUMMER TART!
Nutella Summer Tart from the best food blog 5starcookies -no bake easy recipe from 5starcookies
Firs step is shopping.
In other words, we need to buy the following ingredients:
Walnuts
Pitted Dates
Nutella
Heavy Cream
Strawberry or Raspberry Jam
Fresh Strawberries
Equipment
Food Processor
Tart pans with removable bottoms
Nutella Summer Tart from the best food blog 5starcookies -how to make Nutella Summer tarts
How to make the best Nutella Summer Tart?
Ingredients
2 cups walnuts
1 1/4 cup dates
Nutella Filling
1 cup heavy cream
1 cup Nutella
3 tsp strawberry or raspberry jam
fresh strawberries
INSTRUCTIONS
Find your food processor and add walnuts and dates.
Let’s the magic happen or pulse until the crust is crumbly and hold together when pinched.
Divide the crust between 3 tart pans. ( I use about 3/4 cup for each tart)
Press the crust into tart pans and freeze. (you can freeze for overnight or for 4 weeks)
Next day
Mix 1 cup of heavy cream until firm peaks.
Store in the fridge until ready to use.
Now take out your tarts from the freezer.
Add 1 tsp of strawberry jam to the bottom of each tart.
Nutella Summer Tarts-add 1 tsp of strawberry or raspbery jam to the bottom of tart
Your next step is to add 1/3 cup of Nutella .
Top with heavy cream and fresh strawberries.
Optional:
Decorate with grated chocolate and icing sugar.
Enjoy and share.
Are you ready to eat this amazing Nutella Summer Tart?
I AM!
Find your spoon… and let’s start our best life. Right now and right here.
Nutella Summer Tarts-ready to eat the best Nutella recipe
If you want to print this recipe, please check the box below. (press print recipe)
Don’t forget:
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NUTELLA SUMMER TART!
Yield: 3 people
NUTELLA SUMMER TART is easy treat! No-bake, delicious, ultra fun and only 6 ingredients. Enjoy and share.
Ingredients
2 cups walnuts
1 1/4 cup dates
1 cup heavy cream
1 cup Nutella
3 tsp strawberry or raspberry jam
fresh strawberries
Instructions
Add walnuts and dates into a food processor and pulse until the crust is crumbly and hold together when pinched.
Divide the crust between 3 tart pans. ( I use about 3/4 cup for each tart) Press the crust into tart pans and freeze. (you can freeze for overnight or for 4 weeks)
Next day Mix heavy cream until firm peaks. Keep in the fridge.
Now take out your tarts from the freezer.
Add 1 tsp of strawberry jam to the bottom of each tart.
Then add 1/3 cup of Nutella and top with
heavy cream and fresh strawberries.
Optional: Decorate with grated chocolate and icing sugar
Enjoy and share.
Nutrition Information:
Yield: 3Serving Size: 1 grams Amount Per Serving:Unsaturated Fat: 0g
How is your life right now?
Are you happy? Keep eating…life is good!
Nutella Summer Tarts-easy no bake recipe for all Nutella loversNutella Summer Tarts-easy no bake and delicious recipe for all Nutella loversNutella Summer Tarts-delicious and quick recipe for all Nutella lovers from your best food blog 5starcookies
FINAL NOTE
Our easy to make Nutella Summer Tarts balances the flavors of the best that life can offer:
Nutella, walnuts,dates,heavy cream, strawberry jam and fresh strawberries.
No one will ever guess how easy it is to make this recipe.
Easy as 1,2,3.
Be kind and share this recipe with all your family and friends.
Nutella Summer Tarts-enjoy and share this easy recipe from 5 star cookies
If you don’t have any friends, please try to be social and visit 5starcookies social media.
Homemade chocolate cups from the best food blog 5starcookies
Thank you for visiting your favorite food blog 5 star cookies.
Love and hugs
from
Cookie
See you soon…
BE KIND and SHARE Nutella Summer Tarts!
Frame your moment it is your life!
Nutella summer tarts-be kind and share with Instagram, Twitter, Pinterest and other social media
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