Chocolate always helps. And today our blessing from chocolate and Nutella is called No Bake Ferrero Bombs.
Hello from mini chocolate heaven called Ferrero Bombs.
This recipe is an easy, no bake homemade Ferrero Bombs.
The ingredients are simple. Just 5 of them. They are: hazelnuts, Nutella, wafers, chocolate and oil.
Important: For this recipe you have full control of all ingredients. And because of that you can use vegan homemade Nutella or you can use store-bought. Same story regarding the chocolate. You can use milk chocolate or if you like healthy choice use dark chocolate. (70% cocoa or higher). For the oil use coconut.
BTW making Ferrero bombs is also a no brainer. Just mix 3 ingredients, coat into chocolate and chopped hazelnut. And you made it. The best Ferrero bombs.
Since this recipe is so easy, let’s start with shopping or I like to call it…
This fantastic dip is done in 5 minutes. Super easy – Mayo Pesto Garlic Dip.
I know you are all looking for simple, easy recipe. And like always 5 star cookies is listening to you. So, for today we are going to make 5 minutes easy meal called…
Mayo Pesto Garlic Dip. Trust me, I know it is dip but it can be your lunch or dinner. Keep reading…
Description of Dip
This is homemade delicious recipe which is using 5 simple ingredients. And you need only 5 minutes to make this recipe. So, yes my dear readers. This recipe is all about our favorite number 5. The formula is simple:
5 ingredients and 5 minutes = Mayo Pesto Garlic Dip
Creamy, tasty and yours in no time. For a party or just to watch TV.
I like to serve it with potato chips, vegetables, tortilla chips, bread slices, French fries, baked potato.
I did say it, it can be your meal too. Check the bonus.
BONUS: You can make dinner or lunch using this dip. Tossed into the pasta and you made it.
This is how Nana’s Devil Chocolate Cake travel to my heart: Bloglovin-Reddit-Today-Curious George or I. Check the recipe for the best chocolate cake or the best is yet to come and here is how…
Hello from the best cake called … Nana’s Devil Chocolate Cake. This is not my family recipe. Or my own. But this recipe stole the hearts of millions. People on Reddit were obsessed with this chocolate cake. And I started to wonder: Really, is it that good? Let me tell you!
Description of Nanas Devil Chocolate Cake
This cake is super moist, full of the real, homemade coffee, chocolate or in two words that I can describe this cake: Chocolate Heaven. So, if you are a chocoholic this is your recipe. (and you know who you are, don’t hide)
The ingredients are simple but there is no real instruction in the reddit how to make this cake. So, I really wanted to make this recipe for you, my dear readers. And you can try it.
This cake also comes with the chocolate icing or you can use your own best ganache recipe. If you like peanut butter you can add that too. This cake is full of possibilities. So, let’s do it.
Time for shopping or….
white chocolate chips (you can use dark chocolate chips)
heavy cream (35%)
-plastic bowl for dry ingredients
-baking pan 9 by 13
MAKING NANA’S DEVIL CHOCOLATE CAKE
2 cups flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup cocoa
2 cups sugar
1 cup oil
1 cup milk
1 cup coffee cooled, but not cold
1 tsp pure vanilla extract
1/3 cup heavy cream
1 cup white chocolate chips
Line baking pan 9 by 13 using aluminum foil. (dull side up). Set aside.
Preheat oven to 375 F.
Bowl # 1 for dry ingredients:
Sift together flour, salt, baking soda, baking powder and cocoa into the bowl.
Then add 2 cups sugar. Mix everything using a metal spoon. Set aside.
Your next step is to add wet ingredients into the mixing bowl.
They are oil, milk, eggs, vanilla extract, coffee (cooled but not cold).
Mix all wet ingredients until combined.
Then add dry ingredients from the bowl #1 and mix in or until all ingredients are combined.
Pour the batter into prepared baking pan (9 x 13 inch).
Bake at 375 F for 27 to 30 minutes. (or until done)
CHOCOLATE ICING for DEVIL CHOCOLATE CAKE
Add white chocolate chips into small mixing bowl.
Heat the heavy cream until almost boils.
Pour very hot heavy cream on top of white chocolate chips.
Let it sit for about 1 or 2 minutes.
Stir until smooth or use the hand mixer and mix until you get smooth white icing.
Pour on the top of your perfectly baked chocolate cake.
OPTIONAL: Sprinkle with ground coffee or chocolate.
This is the chocolate boost for all of you – Nutella Hazelnut Chocolate Torte.
Hello from Nutella Hazelnut Chocolate Torte. Today is the perfect day for a home torte tasting. This torte is for all of you who are in love with chocolate and hazelnut spread called Nutella.
Description of Nutella Chocolate Torte
Nutella Hazelnut Chocolate Torte recipe is a rich, multi-layered cake filled with Nutella spread, chocolate filling, vanilla filling, heavy cream, hazelnut and more. Yes, this cake is the definition of “being rich”.
This torte is made of the following layers:
The first layer is made of egg whites, sugar, flour and hazelnuts.
Vanilla Filling is the number 2 layer
Chocolate Filling is the number 3 heaven layer
Heavy Cream is the number 4 layer
Yes, this torte is sure to impress! Your family, friends, coworkers or just yourself.
So, let’s make this torte ASAP or NOW!
sugar (regular, white)
eggs, large (organic, if you can. Visit your local farmers market)
Dr.Oetker Vanilla pudding
Whip It (if you can find)
KitchenAid Mixer or your favorite mixer
springform pan or 6 inch baking pan, removable bottom
MAKING NUTELLA HAZELNUT CHOCOLATE TORTE
1 cup and 1/8 cup hazelnuts, chopped
5 eggs whites, large
1/3 cup regular, white sugar
5 TBSP flour (all purpose, unbleached)
Yellow and Chocolate Filling
5 egg yolks
1/3 cup +1 TBSP sugar
2 packages Dr. Oetker Vanilla puddding (can’t use instant)
3 3/4 cups milk (2%)
1/2 cup butter, unsalted
1/3 cup icing sugar
5 oz chocolate, semi-sweet (or use unsweetened)
1 tsp rum
1 1/2 cups Nutella
Heavy Cream Topping
2 cups heavy cream
1 pouch Dr. Oetker Whip It
Decoration: 1/2 cup hazelnuts, grounded or chopped
Spread your shelled hazelnuts on it in a single layer.
Place into the oven and bake from 10 to 12 minutes at 350 F.( I did for 10 minutes)
Wrap baked hazelnuts in a kitchen towel and let them hug for a few minutes.
While they are hugging, use kitchen towel to gently rub the hazelnuts to release their skins.
Chopped the hazelnut.
Making the bottom layer cake
Line bottoms of 6 inch cake pans with parchment paper. (do not grease the sides or the bottom).
Add toasted, chopped hazelnuts to the bottom of the pan. Set aside.
Preheat oven to 360 F.
First mix eggs whites until foamy and then add sugar and mix until firm peaks and sugar is incorporated.
Your next step is to add the flour. You are not going to use mixer at this point.
Add the flour and fold with a spatula. Stop mixing when no streaks of flour remain.
Important:Be sure the flour is incorporated.
Pour the batter into 6 inch prepared pan, on top of the toasted, chopped hazelnuts.
Bake for about 19 minutes but start checking after 15 minutes. ( be sure to check using the toothpick)
Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.
Cool the cake. Remove from the pan.
When removing cake from the pan, be very careful.
Making Vanilla and Chocolate Cake Filling
Add 5 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.
Then add 2 Dr. Oetker Vanilla pudding and 1/2 cup milk. (room temperature).
Mix until all ingredients are incorporated. (another minute or two)
Meanwhile, add 3 1/4 cup cold milk into large pot.
Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.
Return to heat and stir non stop for about 3 minutes or until thickness.
Remove from heat, transfer to the mixing bowl, cover with plastic wrap and let it cool.
While the filling is cooling, mix butter and icing sugar until incorporated. (2 minutes)
Add cooled yellow filling to the mixed butter.
Mix all ingredients until incorporated.
Divide into 2.
One will stay yellow filling and the other will become the dark, chocolate filling.
Melt 5 oz chocolate using the double method. Cool it. Set aside.
Make Chocolate Filling
BTW, this filling is made from vanilla filling.
Take half of the vanilla filling and transfer to the mixing bowl.
Add melted chocolate to the yellow filling and mix until incorporated.
Then add 1 tsp of rum. Mix all ingredients until incorporated.
ASSEMBLY OF Easy Nutella Cake
Using the same 6 inch removable pan start building the cake.
Place egg white cake at the bottom of the pan. (you will have cake with hazelnuts on the top)
Add 1 1/2 cups of Nutella (or as much to cover the base of the cake).
Add half of yellow filling on the top of Nutella.
Sprinkle with grounded hazelnuts.
Then add chocolate filling.
Transfer the whole cake to the fridge for 6 hours or overnight.
Mix heavy cream and whip it.
Cover the chocolate filling with whipped heavy cream.
Optional: You can cover the whole torte (top and sides) with heavy cream. (it is your choice. I did not.)
Top with chopped hazelnut and shaved chocolate.
Enjoy and share.
Review the Steps
-toast and chop the hazelnut
-prepare 6 inch pan
-cover the bottom of pan with chopped hazelnut
-pour the cake mixture on top of chopped hazelnuts
-bake, cool and remove from pan
-make yellow and chocolate filling
-assembly the cake
-finish the cake with heavy cream and chopped hazelnuts
Hazelnuts – please use toasted hazelnuts. To learn as much as possible how to toast or caramelized hazelnuts, please check this link
Nutella – it is hazelnut spread. You can make homemade version if you want to. I like to buy Nutella from the Costco. (It is the best price.)
Vanilla pudding – YOU CAN’T USE INSTANT. It has to be Dr. Oetker.
Chocolate – semi-sweet is my choice for chocolate.
And one more thing. Let me repeat the steps for assembly.
Assembly the cake in this order:
egg whites cake with hazelnut
half of the yellow filling
sprinkle with grounded hazelnuts
decorate with toasted, chopped hazelnuts, shave chocolate or use your own imagination.
Nutella Hazelnut Chocolate Torte is my go-to chocolate cake recipe because it is super rich, soft and full of my favorite ingredients. Nutella, chocolate and hazelnut. Do I need to say more??? I don’t think so.
Yes, my dear readers this recipe will take you the new levels of nirvana. But in order to get there you will have to work for it.
This cake is from my happy, safe and free childhood. Lamington Australian Coconut Cake or #1 Recipe for my whole life. Yes, this post is so emotional to me. So much memory and so much love for this cake that I can’t express…but I am sure you can feel it. Love is in the air…from Australia or New Zealand.
If there is one cake that is number #1 inside of my chocolate soul, it is this one.
Yes, ladies and gentlemen I like you to meet and say hello to the best coconut cake called …
(don’t mind me. I treat cake as a human being…so saying hello is just normal communication in my life…)
Let me start with this … As a kid I was not able to say Lamington cake so I always called this cake coconut. My mum’s friends used to bring me this cake all the time. And they used to joke that I need to move to Australia or to be shipped there. So, yes since a very young age I knew two things about this cake:
It is from Australia and it has the name that I can’t say. Why is love so complicated? (my little soul was wondering)
Now, many years after and many cakes after I still think LAMINGTON IS THE ONE. My cake and my soul. But how about you my dear readers? How much do you know about this best cake from Australia? So, let me give you a quick introduction to this amazing chocolate coconut cake.
DESCRIPTION OF LAMINGTON CAKE
It is the sponge cake coated in chocolate and rolled in desiccated coconut. The cake is moist, delicate and utterly delicious. So delicious that in Australia, July 21st is designated as National Lamington Day in which charity groups sell Lamingtons to raise money. (how amazing is that?)
The cake is served with tea in Australia or with coffee in Europe. This cake is also great gift for Christmas.
Also, some people use raspberry jam or plum jam as the filling for the cake. What do you think? Would you like to try it? Personally, I loved it but my favorite is still just plain Lamington cake with chocolate and coconut.
Question for YOU? Do you know what the word lamington means? The word lamington means layers of beaten gold. How poetic is that…layers of beaten gold. And you are eating that. You rich son of … cake. So, let’s make this golden cake or layers of beaten gold now.
The first step is getting ingredients or …
-Baking pan 9 by 13 inch
-Medium saucepan (for chocolate frosting)
-Deep plate (for coconut)
Making Lamington Australian Coconut Cake
1 cup sugar
3/4 cup oil
1/2 cup milk (2%)
2 cups flour
1/2 TBSP baking powder
Chocolate Frosting for cake
1/2 cup margarine
1 cup water
1/2 cup milk
3 TBSP cocoa
1/2 cup chocolate chips
3 oz chocolate
1/2 cup sugar
1 tsp vanilla exract
2 1/2 cups coconut (see quick note)
Preheat oven to 375 F.
Line baking pan with aluminum foil, spray with baking spray and set aside.
Add eggs and sugar into the mixing bowl.
Mix until incorporated, for about 7 to 8 minutes.
Then add milk and oil. Mix in.
Add flour and baking powder and keep mixing on low speed until incorporated. (don’t mix for too long).
Pour into prepared baking pan and bake at 375 F until done for about 25 minutes. (start checking after 20 minutes)
Cut the cake into regular squares of about 2 inches (5 cm).
BTW, you can cut to your favorite size. If you like large lamingtons cut into 3 inches or if you like small cut into one inch. The choice is yours.
Preparing Chocolate Frosting
Add all ingredients into saucepan. (margarine, water, milk, sugar, cocoa, chocolate chips, chocolate, vanilla extract).
Bring to boil, when it starts to boil reduce temperature to low and boil for about 3 minutes.
Remove from heat and let it cool for about 1/2 hour.
Icing the Lamingtons
You need the following:
One plate for coconut – add only 3/4 cup of coconut onto a plate. When coconut gets “chocolate wet or dirty” add more fresh coconut to the plate.
Saucepan with chocolate frosting
And now let’s do it.
Dip each lamington into the chocolate mixture icing and then coat in coconut.
IMPORTANT: Be sure all sides of lamingtons are deep into chocolate and then into icing.
Repeat until done.
For this process you can use only your hands or use fork. (it is your choice)
When done with icing, please let the lamingtons rest. (they need time to set).
Also, you can refrigerate lamingtons. (if you want to. I don’t)
Serve the coconut cake at room temperature.
Storage: Store in an airtight container.
Enjoy and share.
Review the Steps
-Make the sponge cake
-Cool and cut into favorite size
-Make chocolate frosting
-Coat each lamington into chocolate mixture, then coconut
-Let is sit until frosting firms up a bit.
Eggs – eggs are super important for this recipe. Use large, organic eggs.
Milk – I used 2% milk. Be sure milk is the room temperature.
Oil – I used Crisco, soybean oil.
Coconut – I used organic, unsweetened coconut. You use what you have.
When dipping lamingtons into chocolate mixture you can use fork or just use your hands.
Also, be sure every side of lamington cake is cover with chocolate icing and coated with coconut. (no discrimination, please.)
This classic Australian cake is the recipe to try. You will love, love the Lamington cake.
Who am I kidding? It is not that you will love this cake. This cake will steal your heart.
Full of chocolate, coconut and simplicity! Yes, this is the LOVE!
When you need to create magic make the best Mint Nutella Lava Cake. And be prepared for the most amazing chocolate explosion from your kitchen to your sweet soul.
Hello from the magical kitchen and the best mint lava cake with Nutella. Do I have to say more? I don’t think so.
DESCRIPTION OF LAVA CAKE
This recipe is rich, satisfying and ready in no time. Should I mention incredibly simple to make. Yes, making lava cake is really a piece of cake.
So, if you want to learn to bake cakes this is your recipe. You can’t make mistake with this cake.
Is is baked? Is it done? Who knows and who cares … it is so full of chocolate that will win the hearts of your family and friends.
It is a showstopper on a plate. Chocolate Whore with no educations…but smells like Harvard.
So, say hello to distance chocolate learning from 5 star cookies. I promise I will teach you to make the best Mint Nutella Lava Cake. Let’s do it, chocolate nation.
The first step is getting ingredients. You can’t bake until you have all ingredients from shopping list.
Intense Mint Lindt Chocolate
pure vanilla extract
bowl (for mixing eggs and sugar)
Making Mint Nutella Lava Cake
1/2 cup butter
Intense Mint Lindt Chocolate (100 gr)
2 oz semi-sweet chocolate
1/4 cup sugar
1 tsp vanilla
1/2 tsp organic peppermint extract
2 TBSP Nutella
Preheat oven to 425 F.
Spray 4 ramekins with baking spray and dust with cocoa powder. Set aside.
Your next step is to chop Lindt Intense Mint chocolate and 2 oz semi-sweet chocolate.
Place 1/2 cup butter, chopped Lindt Mint chocolate and chopped semi-sweet chocolates into a medium heat-proof bowl.
Place the bowl over a saucepan of simmering water.
Stir butter and chocolate occasionally as it softens. Remove.
Add 1/2 tsp organic peppermint extract and stir.
Then using another bowl whisk 3 eggs, 1/4 cup sugar and 1 tsp vanilla extract.
After that add mixed egg mixture into chocolate mixture.
Mix all ingredients together with a wooden spoon or a spatula.
The whole mixture will be about 2 cups.
Using a 1/4 measuring cup, place one scoop of batter into each ramekin.
Add 1/2 TBSP of Nutella in the center of each ramekin. ( I did not freeze Nutella)
Top Nutella with another 1/4 cup of the batter.
Bake at 425 F for 12 minutes.
Important: If you don’t want to bake all of them check the quick note below.
Allow to cool for 3 min.
Cover each ramekin with an inverted plate and turn over.
Optional: Decorate with heavy cream, ice cream, icing sugar. BTW, the cake is perfect on its own.
Are you ready to eat?
The best chocolate lava cake … EVER!
Review the Steps
-Spray 4 ramekins
-Melt chopped chocolate and butter. Add peppermint extract.
-Mix eggs, sugar and vanilla extract
-Mix chocolate and egg mixture
-Pour into ramekins: 1/4 cup mixture + 1/2 TBSP Nutella + 1/4 cup mixture
-Bake at 425 F for 12 minutes.
-Cool for a few minutes and transfer into the plate
Peppermint extract – I used organic extract. (from Winners)
Intense Mint Lindt Chocolate – If you find mint lindt chocolate expensive check the Winners or amazon. (very often 50% discount)
Eggs – Large and organic
IMPORTANT NOTE – You can store unbaked ramekins in the fridge for 2 days. Just cover each of them with aluminum foil. When ready to bake, remove aluminum foil and bake at 425 F for 13 minutes. So, yes you can bake only one ramekin and keep the rest in the fridge.
Mint Nutella Lava Cake is so gooey and delicious. Super rich and so easy to make.
No mixer required.
Done in no time.
And on top of that you have a restaurant quality dessert in your own kitchen.
Yes, the best chocolate lava cake made with Nutella for you.
Final Grade: A+
If you want to learn more about molten chocolate cake visit this LINK
Amish Oatmeal Best pie – You must make this pie. MUST! This unbelievable pie is everything you dream pie to be. Soft and gooey, full of flavor and made with Red Mills gluten free oatmeal.
Hello from the best oatmeal recipe or Amish Oatmeal Pie. Yes, this post is all about oatmeal.
Originally it suppose to be about oatmeal cookies but this pie won my heart and I need it to share now. I like to think you need to make this pie as soon as possible. It will change your life.
Since our life now is so “never mind, I don’t want to talk about it”, this pie is the best solution for all of us.
Yes, we all need this pie in order to forget “real every day life”.
So, why I love this pie so much? What is so special about it?
Let me start with …
DESCRIPTION OF AMISH PIE
Yes, this pie is homemade heaven. It starts with an unbaked pie shell. You know who has the best recipe for pie shell. 5 star cookies – Make 6 pies from one recipe or if you are on diet and you want only 3 CHECK THIS LINK!
Also, if you don’t like to make homemade pie crust you can use store-bought version. It is up to you but our recipe for pie crust is super easy to make. (and so cheap)
In case you are wondering why somebody would use oatmeal in pies I am going to answer to you. And in order to do that I have to go back, way back into 1800. (Hello 1800… I am so happy to escape 2020). BTW, not really. It was bad year too…but I have to give you an answer. (see below)
During the civil war pecans were so expensive and not easy to find. So what was the solution?…Oatmeal, yes people use oatmeal in order to create tasty desserts. And because of that we have the best Amish Oatmeal Pie which kind of taste like pecan pie. (kind of..)
Also, I have to admin I like Amish Pie way more than Pecan Pie…unless is boozy Pecan Pie.
Now, since you know so much about this 5 star Amish recipe we can move to the kitchen and make it happen. YES, we are ready for our baking show.
Like always our first step is getting ingredients or I like to call it…
-Cool. Enjoy with your favorite ice cream, whip cream and shaved chocolate.
Eggs – Use large eggs
White and Brown Sugar – Please, be sure to use both. (if you forget white sugar the recipe will not work…trust me. I did it)
Oatmeal – I really like organic from Red Mill. You use what you have
Pie Shell – unbaked, frozen. Use store-bough or homemade.
Totally Optional: You can add 1/2 cups chopped walnuts or pecans to the filling.
Amish Oatmeal Best Pie is the best pie recipe.
Comforting and so easy to make. You don’t know what is better…the pie crust or the crispy oats topping that forms once the pie is baked. (just check the pictures…). Add to that your favorite ice cream or whip cream and you have the best dessert. So comfy and full of richness.
Easy banana bread recipe with Crisco. Yes, if you are looking for another banana bread recipe in this crazy time I am ready for you. Enjoy.
Hello from very easy Crisco banana bread. Yes, I know I made too many banana breads but I can’t stop myself. It is the one recipe that keep us all together.
From Europe, Spain to Canada and USA we are all in this virtual hug connected by THE BEST BANANA BREAD RECIPE.
And what is the best, really? What is the meaning of the best?
It is not that important. It is the feeling of the banana bread just like the pie that make us united in home sweet home isolated life.
So, bake and be happy! And because of that another recipe for banana bread is about to happen.
Descriptionof Banana Bread
This recipe is super moist and soft. It is made with Crisco shortening, sour cream …
and the most important or the star of this recipe called mashed bananas. 3 of them. Ripe, old and giving.
Your family and friends will love this recipe. (as long as you are willing to share)
So, say thank you to Crisco and let’s make 5 star banana bread recipe.
First step is getting ingredients or I like to call it…
flour (all purpose, unbleached)
sour cream (14%)
Crisco all-vegetable shortening
bananas (3 medium size, ripe bananas)
-9 by 5 pan for baking quick bread
-plastic bowl for dry ingredients
MAKING Banana Bread with CRISCO SHORTENING
1 cup sugar
1/2 cup Crisco (all-vegetable shortening)
2 eggs, large
1/2 cup sour cream
2 cups flour (all purpose, unbleached)
1 tsp baking soda
1/4 tsp salt
3/4 cup walnuts, chopped
1 cup chocolate chips, semi-sweet
Preheat oven to 350 F.
In a small bowl add flour, baking soda and salt. Stir until combined. Set aside.
Line 9 by 5 baking pan with aluminum foil. (dull side up)
Add shortening and sugar into mixing bowl.
Mix until smooth.
Then add eggs and sour cream. Mix in.
Your next step is to add mashed bananas and beat until incorporated.
After that add flour mixture and mix until blended.
Stir in walnuts and chocolate chips.
Spread in prepared 9 by 5 pan.
Bake at 350 F for 55 minutes or until toothpick inserted in center comes out clean.
Enjoy and share. Please.
How to serve it?
Serve with melted chocolate, whip cream, chopped walnuts and sliced bananas. (so many options, don’t you think)
Serving Easy Banana Bread with Crisco Shortening My Way
Now, if you don’t have ripe bananas and you want to make banana bread. This is what you can do or…
Review the Steps
-prepare 9 by 5 baking pan
-add dry ingredients into small bowl: flour, baking soda and salt
-mix shortening and sugar
-add sour cream and eggs
-then add mashed bananas and mix in
-add flour mixture to shortening
-stir in walnuts and chocolate chips
-bake at 350 F
-cool and serve
Eggs– large, organic and room temperature
Flour-all purpose, unbleached (if you can find)
Chocolate Chips – I used semi-sweet. You can use what you like. (unsweetened..)
Walnuts – if you don’t like walnuts use pecans, hazelnuts.
3 Ways to Quickly Ripen Bananas
Oven Baked Bananas – Place your bananas on a baking sheet. Bake for 15 to 20 minutes at 250 F.
Paper Bag (12 to 24 hours) – Place bananas in a brown paper bag and close loosely. Bananas emit ethylene which creates ripening.
Microwave Method – take a fork and poke through the skin of the peel (on all sides). Place poked bananas in the microwave for 30 seconds. Cool it and check for softness. If you are not satisfy keep going. Place bananas into the microwave for another 30 seconds. Continue until desired ripeness.
I will repeat, Banana Bread with Crisco shortening is super easy recipe to make.
The ingredients are simple and it is is cost effective recipe.
Great for breakfast, lunch or dinner.
BTW , banana bread is also great gift for the holidays. (hello Christmas, can’t wait)
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