Happy Mother’s Day!
“The best medicine in the world is a mother’s kiss.”
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Happy Mother’s Day
Cloud Eggs-Cloud Technology in Food Industry
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
Prep Time:
7 minutes
Cook Time:
8 minutes
Total Time:
15 minutes
Ingredients
Instructions
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Cloud Nine-Quote for YOU
Quote JUST for YOU, Yes YOU
“Make every day a cloud 9 kinda day!”
What is coming to the best food blog 5starcookies.com…
Cloud Eggs
The link is ready…
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Chocolate Mousse Towers-Happy Chocolate Day
“Everybody should believe in something. I believe I will have another piece of chocolate.”
And another, and another. Until…I guess until I die. Don’t judge me.
Chocolate is good for you. For me. For all of us.
So, let’s make the best Chocolate Mousse Towers.
SHOPPING LIST
Before you start making this fabulous Chocolate Mousse Towers please be sure that
you have the following ingredients.
-Chocolate (white and dark)
-heavy cream
-fresh raspberries
-fresh blueberries
Now if you have all above in your kitchen you are ready to start this baking show.
BAKING TIME
The first thing we are going to make is the White Chocolate Raspberry Cream
Ingredients:
3/4 cup heavy cream
2 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.
So, you just made your White Chocolate Raspberry Cream.
MAKING CHOCOLATE DISK
Now, let’s make the chocolate disk.
For this you will need only one ingredient – DARK CHOCOLATE!
I used Lindt chocolate.
100 gr Dark Link (70% cocoa)
Cut the chocolate into small pieces.
Melt the chocolate in a bowl set in a saucepan half-filled with hot water.
Cut 2 stripes of parchment paper. The size is 14 inch long and 3 inch wide.
Very quickly spread the chocolate on the paper stripes.
Let cool until on the point of setting. (You will know. It is still soft but not melting)
Using the cookie cutter cut into the shape you like.
When the chocolate is firm, very carefully peel the paper away from the disk.
Now, you can store in the fridge. (up to one week).
ASSEMBLE THE CHOCOLATE TOWERS
Prepare about 1/2 cup of blueberries for decoration.
Fill the pastry bag with White Chocolate Raspberry Cream.
Use 1M or 2D frosting tip.
Pipe out a small rouse on chocolate disk,
Arrange a few blueberries around the rose.
Set the chocolate disk on top and press down gently.
Pipe another rose and add blueberries.
Cover with 3rd chocolate disk.
Pipe your rose, add any decoration you like.
Chocolate, sprinkles, blueberries…
Enjoy.
Keep going until you use all your disks.
If yo want to print please check the box below. Recipe for all people that like chocolate. Dark and White.
Chocolate Mousse Towers-Your Happy Day
Ingredients
Instructions
Enjoy your CHOCOLATE moment!
“Chocolate does not ask silly question chocolate understands!”
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Have a nice week and take a little time to enjoy the chocolates.
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Quote for YOU-Yes, YOU
Quote just for YOU
“If you change the way you look at things ,
the things you look at change.” Dr. Wayne W. Dyer.
HAPPY SUNDAY!
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The Best Peanut Butter and Jelly Cups plus Chocolate
Hello,
Today is my PBJ day but the April 2 is the National Peanut Butter & Jelly Day.
Dear my readers Happy National Peanut Butter and Jelly Day!
For this special day I am going to make
THE BEST PEANUT BUTTER AND JELLY CUPS
Plus little addition – CHOCOLATE
Before we can enjoy the best Peanut Butter and Jelly cups we need to work a little.
And I mean a little. So, let’s job on using a fictional software call PBJ software.
Now, let’s get our ingredients.
PREPARATION
You will need peanut butter, honey, coconut oil, salt, raspberry jam , apricot jam, chocolate, peanuts
6 cup muffin pan
Paper cupcake liners
Line a muffin pan with 6 paper liners.
Now if you have all ingredients we can start our cooking show.
COOKING SHOW TIME
Ingredients
1 cup peanut butter
1 TBSP honey
1/4 cup melted coconut oil
1/2 tsp salt
raspberry jam
apricot jam
chocolate
peanuts
Directions
Place 1 cup of peanut butter, 1 TBSP honey, 1/4 cup coconut oil and 1/2 tsp salt in a blender or food processor.
Blend until smooth.
One more picture – Smooth is IMPORTANT!
Divide approximately into 6 equal parts and spoon into muffin pan
Add 1 tsp of jam on top.
Cover with peanuts or chocolate.
Place into the freezer for about 1 hour.
After that you can start eating…
Enjoy.
If you have any left please store it in the fridge or freezer.
Enjoy your moment! It is your life.
From this recipe you can make small or big cups PBJ. It is your choice.
See the option below:
- Big Cup
2.Small Cup
To print this amazing recipe please check the box below. Easy to make for all peanut butter lovers. Happy Peanut Butter and Jelly Cups Day- this is your recipe
The Best Peanut Butter and Jelly Cups plus Chocolate
Prep Time:
15 minutes
Total Time:
15 minutes
Ingredients
Instructions
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Since you are fan of peanut butter you need to make this recipe
Peanut butter chocolate torte – say YES to PB life
Or try this one – You Must
See you soon…
Intense Mint Lava Cake – Simple Recipe for all kinds of people
Simple recipe – Intense Content
It is called …
Intense Mint Lava Cake
If you are ready as I am we can start our cooking show.
The first thing we need are ingredients.
Ingredients
1/2 cup butter
Intense Mint Lindt Chocolate (100 gr)
1 oz semi-sweet chocolate
1/3 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp organic peppermint extract
For decoration vanilla caramel cone, chocolate, whip cream
Instructions
Preheat oven to 425 F.
Spray 4 ramekins with baking spray and dust with cocoa powder.
Coarsely chop Lindt Intense Mint chocolate and 1 oz semi-sweet chocolate.
Place 1/2 cup butter (1 stick) and chopped chocolates into a medium heat-proof bowl.
Place the bowl over a saucepan of simmering water.
Stir butter and chocolate occasionally as it softens.
Add 1/2 tsp organic peppermint extract and stir.
Set aside.
Using another a medium bowl whisk 3 eggs, 1/3 cup sugar and 1 tsp vanilla extract.
Next step is to pour egg/sugar/vanilla 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 TBSP of Nutella in the center of each ramekin.
Finish with another 1/4 cup of the batter.
Bake at 425 F for 12 minutes.
Allow to cool for 3 min.
Cover each ramekin with an inverted plate and turn over.
Decorate with icing sugar, chocolate, whip cream, ice cream…or simple use nothing.
The cake is perfect on its own!
Remember, it is Intense! Keep it simple.
Enjoy the best lava cake – Intense Mint Lava Cake
Printing
If you want to print this recipe please check the box below. Intense Mint Lava Cake is made for all easygoing and highly stressed people. Enjoy!
Intense Mint Lava Cake - Simple Recipe for all kinds of people
Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Ingredients
Instructions
Visual Intense Teasing-your Intense Mint Lava Cake is ready. Enjoy the moment!
Now, start eating…
Eventually you will get here…
I hope you will enjoy this cake. I know I did.
DECORATION
Some ideas: Nestle Drumstick – Vanilla Caramel
Calories
Intense Mint Chocolate (100 gr) – 535 Calories
1/4 cup butter – 407 calories
1/3 cup sugar – 255 calories
3 eggs – 220 calories
1 TBSP Nutella – 100 calories
1 oz semi-sweet chocolate – 136 calories
The total is 1653. If you divide by 4….
It is about 415 Calories.
If you want to burn 415 calories using hula hoop as exercise you will need to practice for 60 minutes or 1 hour.
So, be sure that you share this Intense Mint Lava Cake with people you love.
If you are selfish just remember you are also sharing the calories!
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from your favorite food blog 5starcookies.com
Your Cookie Quinn
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If you love Intense Mint Lava Cake you will want to try – Chocolate Lava Cake
Another Option – Golden Oscar Lava Cake
If you love or hate politics this lava cake is for you.
Basil Pesto – The best King in your kitchen
Hello my dear readers!
Today my post is about the king in OUR life.
The BASIL
If you never pay attention to the basil, shame on you. You are totally ignorant.
So, what should you know about our king?
For the start the word “basil” derives from the Greek work “basileus” which means “KING”.
If that is not enough some people called basil the “royal herb”.
What else should you know? Maybe the country of origin?
INDIA!
It is believed that basil has origins in India.
Since now you know the basic of the basil we can start our cooking show.
Let’s make the basil pesto.
BASIC BASIL KNOWLEDGE
1.Wash your basil with cold water. Never use warm water because it will wilt them.
2. Dry the basil well using a kitchen towel.
3. Chop the basil and garlic before you put them into food processor.
Are you ready for the next step?
Action Mode
Ingredients
1 and 1/2 cups fresh basil leaves
10 cloves of garlic
1/2 cup olive oil
1/4 tsp salt
1/4 tsp black pepper
Directions:
Wash the basil with cold water then dry.
Using your kitchen knife chop the basil and garlic.
Place the chopped basil, garlic in a food processor.
Add 1/2 cup olive oil, 1/4 tsp salt and 1/4 tsp black pepper.
Pulse until finally chopped.
Label, date and store. You can also freeze.
Enjoy!
If you want to print the recipe please check the box below. The best basil pesto you will ever make. And healthy!
Basil Pesto - The best King in your kitchen
Prep Time:
10 minutes
Total Time:
10 minutes
Ingredients
Instructions
You can use basil pesto for many dishes.
FIVE WAYS TO USE BASIL PESTO
- Spread on a flat bread
- Replace Pizza Sauce
- Spread on a chicken sandwich
- Use with grilled steak
- Drizzle pesto over your breakfast eggs…
I used it with…PASTA
Storage
1.In a Jar in the fridge – Fill a jar to the top. Drizzle a little olive oil over the top and seal closed to keep pesto green.
You can keep it in the fridge for about 2 weeks if you continue to cover the top with olive oil.
2. Ice cube tray – place basil pesto into ice cube tray and freeze. Then use frozen pesto cubes and store in plastic freezer bags.
You can keep in the freezer for up to 6 months.
I hope you enjoy this post and you are inspired to make it yourself.
Special Comment
Be aware that this pesto is full of the garlic. And I mean FULL!!!
I use sometimes 15 cloves of garlic in this recipe. (yes, I know but I believe garlic is good for you…)
And I also don’t use Parmesan cheese or pine nuts.
I like simple combo of the garlic, the olive oil and the king basil.
If you are still questioning my recipe please DON’T!
Healthy is good for you. Your body and your soul will say:THANK YOU!
Love and hugs
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Homemade Vanilla Extract – Your Diva Update
Until now you know that our homemade vanilla extract is a bit of DIVA.
But, hey who can blame her? She is a natural, homemade beauty.
See for yourself…
Homemade Vanilla Extract
And some more of homemade vanilla extract selfies….or as I call it…
Diva in the making-Day 36
Because I know you want to make it yourself, please check the following link
for step by step instructions.
(Yes, I know, I can read your mind, don’t be scared)
You will be Martha Stewart in no time! (Let’s hope!)
How to make homemade vanilla extract – Step by Step Instructions
This journey started about 5 weeks ago and below you can see the starting point of homemade vanilla extract.
From day 1 to this day, please check all the links below. As you can see there is no privacy any more.
Not even for the best homemade beauty – our HOMEMADE VANILLA EXTRACT.
Day 3 – Homemade Vanilla Extract
Day 10 – Homemade Vanilla Extract
Day 15 – Homemade Vanilla Extract
Day 23 – Homemade Vanilla Extract
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Please come again.
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Apple Roses-Romantic and Delectable
My recipe for today is kind of romantic and delectable.
Apple Roses
To make this recipe you need only a few ingredients and a little time.
For this recipe you will need the following ingredients.
-Puff pastry
-Organic Apples
-Cinnamon
-Apricot Jam
-Icing Sugar
Apple Roses – ACTION MODE
Puff pastry -Unwrap the puff pastry over a lightly floured counter.
Using a rolling pin stretch the dough to the size 12 inches by 9 inches.
Cut into six pieces. Each piece is 2 inches by 9 inches.
Organic Apples – Use 2 organic apples.
Remove the core.
Slice apples into thin slices because they will become roses.
Prepare a bowl with water and 2 TBSP lemon juice.
Place the sliced apples in the bowl and boil for about 6 minutes using your stove.
You can also microwave for 3 minutes.
IMPORTANT
After 6 minutes test if your slices are ready to bend. Take one slice and try to bend. If it break, keep cooking a little more.
If it doesn’t break your apples are cooked.
Drain out all the water.
Now we are entering the final steps for this pretty roses.
Spread 1 tsp of apricot jam on each strip of dough. ( you have six of them).
Arrange the apple slices on the dough, overlapping one another.
Be sure that the top of the slices sticks a little out of the strip. (see the picture below)
Sprinkle with cinnamon.
IMPORTANT
Fold up the bottom part of the dough.
Then roll.
Attention!
Please, carefully roll the dough, keeping the apple slices in place.
Seal the edge with your finger and place in a regular muffin pun.
Bake at 375 F for 45 minutes.
ENJOY! You just did it.
Top with the icing sugar if you want to…or NOT. It is your choice.
If you want to print this recipe please check the box below.
Apple Roses
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
1 hour 15 minutes
Ingredients
Instructions
It is your art. Enjoy your romantic and delicious Apple Roses.
Love and hugs from
your favorite food blog
5starcookies.com and Cookie
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HAPPY MONDAY!
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