Nana’s Devil Chocolate Cake (Reddit Obsession)

December 31, 2023November 3, 2020 by cookies

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.

devil chocolate cake — Nana’s Devil Chocolate Cake made with coffee

Time for shopping or….

SHOPPING LIST

flour
cocoa
sugar
oil
milk
coffee
eggs
vanilla extract
baking powder
salt
baking soda
chocolate chips
white chocolate chips (you can use dark chocolate chips)
heavy cream (35%)

EQUIPMENT

-mixing bowl

-plastic bowl for dry ingredients

-mixer

-baking pan 9 by 13

Nanas Cake for you — Nana’s Devil Chocolate Cake-the best cake

MAKING NANA’S DEVIL CHOCOLATE CAKE

Ingredients

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

2 eggs

1 cup coffee cooled, but not cold

1 tsp pure vanilla extract

Chocolate Icing

1/3 cup heavy cream

1 cup white chocolate chips

INSTRUCTIONS

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)

Bake Nana's Devil Chocolate cake at 375 F

Cool it.

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.

For peanut butter lovers: If you want to add Peanut Butter Layer – check this LINK

chocolate devil cake for you — Nanas Devil Cake with chocolate and coffee

Review the Steps

-prepare baking pan

-add dry ingredient into the large plastic or glass bowl

-then add wet ingredients into the mixing bowl. Mix until combined.

-add dry into the wet ingredients and mix everything together.

-pour into baking pan

-bake at 375 F for about 30 minutes. Cool

-make chocolate icing and cover the cake

-Enjoy.

Quick Note

Flour – All purpose, unbleached.

Milk – I used 2% milk. Be sure it is the room temperature before using in this recipe.

Oil – Crisco is my favorite.

Coffee – Use your favorite kind of coffee. For this recipe I used my homemade version. Please be sure that coffee is cooled but not cold.

Cocoa – I like to buy the cocoa from Costco. It is the best price and it is organic.

Cocoa for Nanas devil cake — Nanas Devil Chocolate Cake -ingredients

Heavy Cream – Use 33% or 35%

FINAL NOTE

Nana’s Devil Food Cake is the best cake.

Quick, easy and delicious.

Final Grade: A+

If you want to learn how this recipe travel to 5 star cookies check the following links:

Bloglovin and Reddit

nana’s devil chocolate cake -easy chocolate cake

Other Chocolate Recipes

Gluten Free Chocolate Cake-Spill the Beans

Nutella Hazelnut Chocolate Torte-Chocolate Boost

Chocolate Chip Pie Recipe – Nestle Treat Now

Zucchini Chocolate Best Cake-Your Happy Dance

Chocolate Friday Lava Cake – Power of Love

Rigo Jancsi – Escape to Hungarian Chocolate Cake

Chocolate Hazelnut Pots de Creme-Tasty Yum

Peanut Butter Chocolate Square – Reboot Your Life

Tiny Chocolate Houses – Real Estate Dream

To print this recipe please check the box below.

Don’t forget: PRINT – MAKE – SHARE

PRINTING THE RECIPE

Nana's Devil Chocolate Cake

Name: Nana's Devil Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: north america
Ingredients: 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; 2 eggs; 1 cup coffee cooled, but not cold; 1 tsp pure vanilla extract; Chocolate Icing; 1/3 cup heavy cream; 1 cup white chocolate chips

Yield: Serves 8 people

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This cake is super moist, full of the real, homemade coffee, chocolate or in two words 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

Ingredients

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
2 eggs
1 cup coffee cooled, but not cold
1 tsp pure vanilla extract
Chocolate Icing
1/3 cup heavy cream
1 cup white chocolate chips

Instructions

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)

Cool it.

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.

Enjoy. Share!

nanas devil cake recipe — nana’s devil chocolate cake-the best cake using the chocolate and coffee

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

Love and hugs

from your favorite blogger

See you soon…

Nutella Hazelnut Chocolate Torte-Chocolate Boost

June 5, 2021October 29, 2020 by cookies

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!

Nutella Torte Recipe — Nutella Hazelnut Chocolate Torte-Nutella and hazelnut recipe

SHOPPING LIST

flour
sugar (regular, white)
icing sugar
eggs, large (organic, if you can. Visit your local farmers market)
hazelnuts
milk (2%)
butter (unsalted)
chocolate (semi-sweet)
rum
Dr.Oetker Vanilla pudding
heavy cream
Whip It (if you can find)
Nutella

EQUIPMENT

KitchenAid Mixer or your favorite mixer

saucepan

Mixing bowls

springform pan or 6 inch baking pan, removable bottom

The best Nutella cake — Nutella Hazelnut Chocolate Torte-the best Nutella recipes

ACTION TIME

MAKING NUTELLA HAZELNUT CHOCOLATE TORTE

Ingredients

Cake Base

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

INSTRUCTIONS

Your first step is to toast hazelnuts.

How to toast hazelnuts (for step by step instructions check the link)

Preheat oven to 350 F.

Line cookie sheet with parchment paper.

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 350 F.

Mixing Bowl:

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.

MELTING CHOCOLATE

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.

NEXT DAY:

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.

Chocolate torte with Nutella — Nutella Hazelnut Chocolate Torte-the best chocolate torte

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 Nutella Torte — Nutella Hazelnut Chocolate Torte-recipe with hazelnuts

Quick Note

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
Nutella
half of the yellow filling
sprinkle with grounded hazelnuts
chocolate filling
heavy cream
decorate with toasted, chopped hazelnuts, shave chocolate or use your own imagination.

Nutella Torte — Nutella Hazelnut Chocolate Torte-using hazelnuts spread

FINAL NOTE

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.

Final Grade: A+ for very chocolate cake.

OTHER NUTELLA AND CHOCOLATE RECIPES

Gluten Free Chocolate Cake-Spill the Beans

Mint Nutella Lava Cake-Your Chocolate Magic

Nutella Cheese Carrot Cake – Hello Happy

Chocolate Nutella Roulade – Magical Realism

Zucchini Chocolate Best Cake-Your Happy Dance

Chocolate Orange Creme Brulee (Sugar Escape)

Nutella Roulade- I cant believe what I am confessing to you

Rigo Jancsi – Escape to Hungarian Chocolate Cake

Nutella Easiest Cake And Best Dessert

Nutella Torte and hazelnut — Nutella Hazelnut Chocolate Torte-best recipes

To print this recipe please check the box below.

Don’t forget: PRINT – MAKE – SHARE

PRINTING THE RECIPE

Nutella Hazelnut Chocolate Torte

Yield: 8 pieces

Prep Time: 55 minutes

Cook Time: 50 minutes

Total Time: 1 hour 45 minutes

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"

Ingredients

Cake Base
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

Instructions

Your first step is to toast hazelnuts.

How to toast hazelnuts
(for step by step instructions check the link)

Preheat oven to 350 F.

Line cookie sheet with parchment paper.

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 350 F.

Mixing Bowl:

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.

MELTING CHOCOLATE

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.

NEXT DAY:

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.)

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

Love and hugs

from your favorite blogger

See you soon…

Hazelnut and Nutella Torte — Nutella Hazelnut Chocolate Torte-best recipes with Nutella,hazelnut

Lamington Australian Coconut Cake (#1 Recipe)

October 26, 2020 by cookies

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.

Lamingtons Cake — lamingtons Australian Coconut cake-the best cake

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 …

Lamington cake

(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.

Lamington Australian Coconut cake-easy 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.

Lamington Australian cake — Lamington Australian Coconut cake-chocolate frosting

The first step is getting ingredients or …

SHOPPING LIST

flour
sugar
eggs
milk
oil
margarine
chocolate
coconut
chocolate chips
cocoa
vanilla extract
baking powder

EQUIPMENT NEEDED

-Mixing bowl

-Baking pan 9 by 13 inch

-Medium saucepan (for chocolate frosting)

-Deep plate (for coconut)

ACTION TIME

Making Lamington Australian Coconut Cake

Ingredients

3 eggs

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)

INSTRUCTIONS

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)

Cool.

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

Lamingtons squares

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.

Lamingtons easy cake — Lamington Australian Coconut cake-5 star recipe

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.

-Serve

Lamingtons #1 cake — Lamington Australian Coconut cake-number 1 cake

Quick Note

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.

Important:

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.)

Australian Lamingtons — Lamington Australian Coconut cake-chocolate mixture

FINAL NOTE

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!

Final Grade: A+

To learn more about this beauty from my favorite country Australia, please visit the following link.

PRINTING THE RECIPE

Lamington Australian Coconut Cake (#1 Recipe)

Yield: 24 servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

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

Ingredients

3 eggs
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)

Instructions

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)

Cool.

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

Lamingtons squares

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.

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

Love and hugs

from your favorite blogger

See you soon…

Lamington Australia Cake — Lamington Australian Coconut cake-your cake

Austria Lamingtons — Lamington Australian Coconut cake-coconut cake

Gluten Free Chocolate Cake-Spill the Beans

October 23, 2020 by cookies

Healthy, flourless and Gluten Free Chocolate Cake. Yes, this is not a joke. This chocolate cake with beans is the recipe you are looking for. So, let’s lose some weight…

GF Chocolate cake — Gluten Free chocolate cake from 5 star cookies

Say hi to your new best friend – Gluten Free Chocolate Cake. This cake is for all of you who still want to eat “chocolate and sweets” but in same time you want to lose some weight.

And who are you?

Well, almost all of us. Yes, we all want to lose a few pounds or kilograms and it is not that easy. We are all emotionally exhausted and eating is the way to escape to happy life.

So, let’s describe this gluten free and healthy cake to you.

DESCRIPTION OF GF CHOCOLATE CAKE

I am ready to spill the beans. Yes, I am and I am not feeling guilty.

This cake is the real deal. Crazy good. Absolutely delish and so easy to make.

And when I say so easy I should add it is only five ingredients recipe.

Are you ready to make it happen? Let’s do it.

Our first step is getting ingredients. So, check the list below.

GF cake — Gluten Free chocolate cake for you

SHOPPING LIST

chocolate chips (semi-sweet or use your favorite)
beans (organic)
sugar
eggs (large)
baking powder

Equipment

-Food processor

-9 inch baking pan (round)

ACTION TIME

Making Gluten Free Chocolate Cake

Ingredients

4 eggs (large, organic)

1 can beans (rinsed, drained)

3/4 cup white sugar

1 1/2 cups chocolate chips

1 tsp baking powder

Chocolate Icing

3 oz chocolate

INSTRUCTIONS

Preheat oven to 350 F.

Using a double boiler method melt chocolate chips. Set aside.

melt chocolate chips using double boiler method

Your next step is to add beans and eggs to the food processor. (picture 1)

Process until smooth. (picture 2)

Then add the sugar and baking powder. Blend until incorporated. (picture 3)

And the final step for this easy recipe is to add melted chocolate.

Blend until smooth. (picture 4)

Important: Be sure chocolate is mixed. You might use spoon to stir the chocolate.

Transfer the chocolate batter to 9 inch round pan.

Bake at 350 F for 30 to 35 minutes or until done.

Cool it.

Toppings:

Melt the chocolate and top the cake.

Review the Steps

-Melt the chocolate chips

-Blend beans and eggs

-Add sugar, baking powder. Blend and add melted chocolate.

-Pour into 9 inch baking pan. Bake and cool.

-Top with chocolate icing.

Quick Note

Eggs – Use large, organic eggs.

Chocolate Chips – I used semi-sweet chocolate chips. You can use your favorite.

Baking powder – I used baking powder with no aluminum.

Gluten Free chocolate cake-cake made with beans

FINAL NOTE

Really tasty and healthy recipe.

Also, happens to be the best chocolate GF cake I’ve ever eaten.

Super easy to make, 5 simple ingredients.

Final Grade: A+

Beans Chocolate Cake — Gluten Free chocolate cake-5 ingredients

PRINTING THE RECIPE

Gluten Free Chocolate Cake

Yield: Serving 5

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This GF chocolate cake is the real deal. Crazy good.

Absolutely delish and so easy to make

Ingredients

4 eggs (large, organic)
1 can beans (rinsed, drained)
3/4 cup white sugar
1 1/2 cups chocolate chips
1 tsp baking powder
Chocolate Icing
3 oz chocolate

Instructions

Preheat oven to 350 F.

Using a double boiler method melt chocolate chips. Set aside.

Your next step is to add beans and eggs to the food processor.

Process until smooth.

Then add the sugar and baking powder. Blend until incorporated.

And the final step for this easy recipe is to add melted chocolate.

Blend until smooth.

Important: Be sure chocolate is mixed. You might use spoon to stir the chocolate.

Transfer the chocolate batter to 9 inch round pan.

Bake at 350 F for 30 to 35 minutes or until done.

Cool it.

Toppings:

Melt the chocolate and top the cake.

Enjoy.

Share.

Bean Chocolate Cake with Beans — Gluten Free chocolate cake-GF beans cake

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GF Beans Cake for you — Gluten Free chocolate cake-the best cake with beans

chocolate cake with beans — Gluten Free chocolate cake-cake with beans

Mint Nutella Lava Cake-Your Chocolate Magic

October 21, 2020 by cookies

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.

SHOPPING LIST

butter (unsalted)
sugar
semi-sweet chocolate
eggs
Intense Mint Lindt Chocolate
peppermint extract
pure vanilla extract
Nutella

Equipment Needed

Baking sheet

4 ramekins

bowl (for mixing eggs and sugar)

Mint Lava Cake — Mint Nutella Lava Cake-chocolate rich cake

ACTION TIME

Making Mint Nutella Lava Cake

Ingredients

1/2 cup butter

Intense Mint Lindt Chocolate (100 gr)

2 oz semi-sweet chocolate

1/4 cup sugar

3 eggs

1 tsp vanilla

1/2 tsp organic peppermint extract

2 TBSP Nutella

INSTRUCTIONS

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.

Set aside.

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.

Nutella Lava Cake — mint Nutella Lava cake -enjoy

Are you ready to eat?

The best chocolate lava cake … EVER!

Your Lava Cake — mint nutella lava cake-eating

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

Quick Note

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.

Your best Lava cake — mint nutella lava cake – chocolate delight

FINAL NOTE

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

PRINTING THE RECIPE

Mint Nutella Lava Cake

Yield: Serving 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

This recipe is rich, satisfying and ready in no time.

Should I mention incredibly simple to make.

Yes, making Mint Nutella Lava Cake is really a piece of cake

Ingredients

1/2 cup butter
Intense Mint Lindt Chocolate (100 gr)
2 oz semi-sweet chocolate
1/4 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp organic peppermint extract
2 TBSP Nutella

Instructions

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.

Set aside.

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.

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

Love and hugs

from your favorite

See you soon…

mint nutella lava cake-chocolate best recipe

Mint Cake with Nutella — mint nutella lava cake -chocolava cake

Amish Oatmeal Best Pie-Red Mill Love

June 29, 2024October 20, 2020 by cookies

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

How about…

REMARKABLE

STRIKING

RICH

SUPER DELICIOUS

GOOEY

MOUTH-WATERING

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…

Amish Oats Pie — Amish oatmeal best pie-easy recipe

SHOPPING LIST

pie crust (homemade or store-bought)
brown sugar
old-fashion rolled oat (I love Red Mill)
white sugar
milk (2%)
butter (unsalted)
eggs (large, organic)
vanilla extract
salt

Equipment Needed

pie dish (9 inch)

mixing bowl

ACTION TIME

Making Amish Oatmeal Best Pie

Ingredients

1 unbaked pie shell

3 large eggs, beaten

1 1/4 cups brown sugar, packed

1/2 cup white sugar

1 cup old fashioned rolled oats

3/4 cup milk

1 tsp pure vanilla extract

3 TBSP butter, unsalted and room temperature

1/2 tsp salt

Optional: heavy cream, ice cream

INSTRUCTIONS

Preheat oven to 350 F.

Be sure you have in the freezer homemade pie crust (or use store-bought)

easy pie recipe — mini pie crust, butter tart shells or regular pie

Using a mixing bowl add: brown sugar, white sugar, oats and salt. Stir using a metal spoon.

Then add milk, beaten eggs, butter and vanilla extract.

Mix until incorporated.

Pour the mixture into prepared pie shell.

Place in oven and bake for about 50 to 55 minutes or until pie is baked.

Cool it.

Serve with your favorite ice cream or whipped cream. Decorate with shaved chocolate.

Enjoy and share the best Amish Oatmeal Pie.

Amish oatmeal best pie from 5starcookies

Review the Steps

-Unbaked pie shell

-Mix all dry ingredients: brown sugar, white sugar,oats and salt

-Then add beaten eggs, milk, butter, vanilla extract. Stir until incorporated.

-Pour into unbaked pie shell

-Bake at 350 F for 50 to 55 minutes

-Cool. Enjoy with your favorite ice cream, whip cream and shaved chocolate.

Oatmeal pie for you — Amish oatmeal best pie -serve

Quick Note

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.

FINAL NOTE

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.

Yes, this Amish Pie is what we need NOW!

Final Grade: A+

Oatmeal Pie — Amish oatmeal best pie-easy best oats pie

OTHER PIE LINKS

Grandma’s Cheese Dream Pie-Memory of my Grandma

Euro Apple Pie – The Best Winning Power

The best pie cake you will ever try – The Best Pumpkin Pie Cake

Eat-More Peanut Butter Pie – Canada Soul

Baked Pasta Cheese Pie (Ridiculously Simple)

Happy Birthday to my Friend-Cake Pie Recipe

Oatmeal easy pie — Amish oatmeal best pie – printing

Before we print the recipe, are you ready to eat?

I know, I am…let’s do it.

Your oatmeal Pie — Amish oatmeal Pie – ready

To print this recipe please check the box below.

Don’t forget: PRINT – MAKE – SHARE

PRINTING THE RECIPE

Amish Oatmeal Best pie

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yes, this pie is homemade heaven. It starts with an unbaked pie shell.

This unbelievable pie is everything you dream pie to be.

Soft and gooey, full of flavor and made with Red Mills gluten free oatmeal.

Ingredients

1 unbaked pie shell
3 large eggs, beaten
1 1/4 cups brown sugar, packed
1/2 cup white sugar
1 cup old fashioned rolled oats
3/4 cup milk
1 tsp pure vanilla extract
3 TBSP butter, unsalted and room temperature
1/2 tsp salt
Optional: heavy cream, ice cream

Instructions

Preheat oven to 350 F.

Be sure you have in the freezer homemade pie crust (or use store-bought)

Using a mixing bowl add: brown sugar, white sugar, oats and salt. Stir using a metal spoon.

Then add milk, beaten eggs, butter and vanilla extract.

Mix until incorporated.

Pour the mixture into prepared pie shell

Place in oven and bake for about 50 to 55 minutes or until pie is baked.

Cool it.

Serve with your favorite ice cream or whipped cream. Decorate with shaved chocolate.

Enjoy and share the best Amish Oatmeal Pie.

Optional: add chopped walnuts or pecans to the pie filling.

Notes

Review the Steps

-Unbaked pie shell

-Mix all dry ingredients: brown sugar, white sugar,oats and salt

-Then add beaten eggs, milk, butter, vanilla extract. Stir until incorporated.

-Pour into unbaked pie shell

-Bake at 350 F for 50 to 55 minutes

-Cool. Enjoy with your favorite ice cream, whip cream and shaved chocolate.

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

Love and hugs

from your favorite

See you soon…

Enjoy and share.

And be KIND!

So, are you ready to eat this gooey, living in a bubble creation? I know the answer … Enjoy.

the best oatmeal pie — Amish oatmeal best pie -serving

the best oatmeal recipe pie — Amish best pie-recipe

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Italian Pasta Cheese Torte – Oven Best Recipes

January 20, 2023October 17, 2020 by cookies

Oven Best Recipe for YOU – Italian Pasta Cheese Torte. Baked to perfection.

Italian Cheese Pasta Torte — Italian Pasta Cheese Torte is lunch, dinner recipe

Say hello to Italian Pasta Cheese Torte. (or Ciao)

With just a few simple ingredients you can make … yes, you can make the food magic in your kitchen.

Description of Italian Pasta Torte Recipe

No one will guess that this showstopping pasta torte is made with just a few ingredients. Super tasty and family pleaser. Home sweet home recipe.

Also it is oven baked and ready in no time.

This Italian Pasta Cheese Torte is great for lunch, dinner, Sunday brunch or any time you want to impress.

And to impress you need to use springform pan. You can use 6, 8 or 9 inch pan. (or what you have at home)

Our first step is …

Italian Pasta Torte — Italian Pasta Cheese Torte-simple recipe

SHOPPING LIST

Pasta (use your favorite type)
Mozzarella cheese
Red or yellow peppers
Milk (2%)
Eggs (large)
Sour cream (14%)
Garlic
Italian parsley
Salt, black pepper, oregano
Feta cheese (optional)

Equipment

-Springform pan (6, 8, 9 inches)

-Baking sheet

-Large saucepan (for cooking pasta)

-Medium size bowl

ACTION TIME

Italian Pasta Cheese Torte – Italian Recipe

Making Italian Pasta Cheese Torte

Ingredients

4 cups pasta (See note if you are using 6 inch pan)

1 red or yellow pepper (medium size), chopped

3 eggs (large and organic if you can)

3/4 cups milk (2%)

1/3 cup sour cream (14%)

1 cup shredded mozzarella cheese

1/4 tsp salt

1/2 tsp grounded black pepper

1 tsp oregano

1/8 cup Italian parsley, chopped + more for decoration

3 cloves of garlic, minced

Optional: Feta cheese (as much as you want to)

INSTRUCTIONS

Preheat oven to 400 F.

Line springform with aluminum foil or spray with baking spray. Place on baking sheet.

Using a large saucepan boil salted water and add 4 cups of pasta. Boil for about 8 minutes.

While pasta is cooking, find medium size bowl.

Add eggs, milk, Italian parsley, garlic, salt, pepper, oregano to the bowl and whisk all ingredients.

Then stir in mozzarella cheese and chopped red or yellow pepper.

When pasta is done, drain.

Add hot pasta to cheese mixture.

Stir all ingredients together using the metal spoon.

Your next step is to transfer pasta mixture into prepared springform pan.

Baked at 400 F for about 20 minutes.

Remove from oven and top with sour cream, feta cheese and Italian parsley.

Return to oven and bake for additional 5 minutes.

Then remove from the oven and cool it for about 15 minutes.

Enjoy and share.

Cheese torte for you — Italian Pasta Cheese Torte-the best

Review the Steps

Prepare springform pan. Place on baking sheet.

Preheat oven to 400 F.

Cook pasta for 8 minutes or slightly under al dente. Drain.

Mix all other ingredients in medium size bowl except sour cream.

Combine cooked pasta and cheese mixture.

Transfer to prepared pan.

Bake for 20 minutes at 400 F.

Top with sour cream, feta cheese and Italian parsley.

Return to oven and bake for 5 minutes extra.

Remove from oven.

Cool and enjoy.

Storage

Store leftovers in the fridge for no longer than 2 days. (if it last that long)

the best pasta torte — Italian Pasta Cheese Torte-store

Italy Pasta Torte — Italian Pasta Cheese Torte-enjoy

Quick Note

IMPORTANT

Pasta – If you are using 6 inch springform pan then use only 3 cups of pasta.

What kind of pasta can you use – penne, rigatoni, rotini, ziti and so on..or use what you have

Eggs – use large, organic or free range eggs.

Garlic – if you don’t like garlic, don’t use it.

Using 6 inch springform pan / 8 inch (see the pictures below)

Italian Torte — Italian Pasta Cheese Torte-8 inch pan

Pasta REcipe — Italian Pasta Cheese Torte-the best pasta

FINAL NOTE

Italian Pasta Cheese Torte is super easy and impressive comfort food.

Yes, it is “WOW recipe” for your family or for anyone who loves pasta.

So, please enjoy and share this recipe with your whole family, friends or the whole world…

And right now, in this moment we all need love and this recipe is loaded with flavor of love.

Final Grade: A+

Italian Pasta Cheese Torte-the best pasta recipe with mozzarella cheese

OTHER PASTA RECIPES

Easy Baked Chicken Pasta-Oven Magic

Baked Pasta Cheese Pie (Ridiculously Simple)

Pasta 1 Ingredient Recipe – From Second War

Pasta for complete beginners

CHEESE RECIPES

Mozzarella Cheese Sticks Oven Baked Golden Perfection

Tomato Cheese Tortilla Sandwich – Easy Wrap

Strawberry Summer Dessert-Cheese Cream Delights

How to Make Cheese at Home – Got Milk

Cheese Diet Nachos-Sports Lovers Food

Maple Carrot Cheese Cake – O Canada

Creamy Cheese Sandwich – Ariel’s Sandwich for FAB YOU

Grandma’s Cheese Dream Pie-Memory of my Grandma

To print this recipe please check the box below.

Don’t forget: PRINT – MAKE – SHARE

PRINTING THE RECIPE

Italian Pasta Cheese Torte

Yield: Serving 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

No one will guess that this showstopping pasta torte is made with just a few ingredients.

Super tasty and family pleaser. Home sweet home recipe

Ingredients

4 cups pasta (See note if you are using 6 inch pan)
1 red or yellow pepper (medium size), chopped
3 eggs (large and organic if you can)
3/4 cups milk (2%)
1/3 cup sour cream (14%)
1 cup shredded mozzarella cheese
1/4 tsp salt
1/2 tsp grounded black pepper
1 tsp oregano
1/8 cup Italian parsley, chopped + more for decoration
3 cloves of garlic, minced
Optional: Feta cheese (as much as you want to)

Instructions

Preheat oven to 400 F.

Line springform with aluminum foil or spray with baking spray. Place on baking sheet.

Using a large saucepan boil salted water and add 4 cups of pasta. Boil for about 8 minutes.

While pasta is cooking, find medium size bowl.

Add eggs, milk, Italian parsley, garlic, salt, pepper, oregano to the bowl and whisk all ingredients.

Then stir in mozzarella cheese and chopped red or yellow pepper.

When pasta is done, drain.

Add hot pasta to cheese mixture.

Stir all ingredients together using the metal spoon.

Your next step is to transfer pasta mixture into prepared springform pan.

Baked at 400 F for about 20 minutes.

Remove from oven and top with sour cream, feta cheese and Italian parsley.

Return to oven and bake for additional 5 minutes.

Remove from oven and cool it for about 15 minutes.

Enjoy and share.

Notes

IMPORTANT

Pasta - If you are using 6 inch springform pan then use only 3 cups of pasta.

What kind of pasta can you use - penne, rigatoni, rotini, ziti and so on..or use what you have

Eggs - use large, organic or free range eggs.

Garlic - if you don't like garlic, don't use it.

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

Don’t forget to visit the most FAB foodyub and where are you there check 5 star cookies link

Love and hugs

from your favorite

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Be Kind and Enjoy Your Life.

Banana Bread with Crisco-Bake and be Happy

January 11, 2023October 14, 2020 by cookies

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.

Banana Bread with Crisco from 5starcookies

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.

Description of 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…

Crisco Banana Bread — Banana Bread with Crisco

SHOPPING LIST

sugar
flour (all purpose, unbleached)
eggs
sour cream (14%)
walnuts
chocolate chips
Crisco all-vegetable shortening
bananas (3 medium size, ripe bananas)
baking soda
salt

Equipment

-9 by 5 pan for baking quick bread

-mixer

-mixing bowl

-plastic bowl for dry ingredients

ACTION TIME

MAKING Banana Bread with CRISCO SHORTENING

Ingredients

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

1 cup mashed bananas (3 medium size, ripe bananas)

3/4 cup walnuts, chopped

1 cup chocolate chips, semi-sweet

INSTRUCTIONS

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.

Cool it.

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)

super easy banana bread — Banana Bread with Crisco shortening

Serving Easy Banana Bread with Crisco Shortening My Way

banana bread and crisco — Banana Bread with Crisco-serving

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

Quick Note

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.

tasty Banana Bread — Banana Bread Crisco Shortening

FINAL NOTE

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)

Final Grade: A+

If You Love Banana Bread with Butter

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To print this recipe please check the box below.

Don’t forget: PRINT – MAKE – SHARE

PRINTING THE RECIPE

Banana Bread with CRISCO SHORTENING

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

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.

Ingredients

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
1 cup mashed bananas
3/4 cup walnuts, chopped
1 cup chocolate chips, semi-sweet

Instructions

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.

Cool it.

How to serve it?

Serve with melted chocolate, whip cream, chopped walnuts and sliced bananas. (so many options, don't you think)

Now, if you don't have ripe bananas and you want to make banana bread. This is what you can do or...

Recipe source

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from your favorite

See you soon…

the best banana bread — Banana Bread with Crisco vegetable shortening

banana bread lovers — Banana Bread with Crisco-recipe for banana

Please do not forget: Be KIND. Always.

The Best Butter Tarts-Feel the Love

October 13, 2020 by cookies

The Best Butter Tarts – These iconic treats are from Canada. Are you ready to bake the best butter tarts ever? Canadian Butter Tarts for you.

Hello from Canadian Best Butter Tarts and welcome to the sweet land of 5 star cookies.

Today is Thanksgiving in Canada, so …

HAPPY THANKSGIVING TO ALL MY READERS FROM CANADA!

And because of that I am making the recipe that is the most CANADIAN called…

THE BEST BUTTER TARTS!

I was making preparation for this recipe for a while or since I made Easy Mini Pie Crust or Butter Tart Shells

So, dear my readers have you heard about butter tarts? Are you aware of the anger regarding the raisins? To have them or not? Screw Hamlet and his “To be or not to be”. The real dilemma is here, in Canada.

Do you want raisins in your recipe or not? Since I value the peace more than anything in this life it is your choice if you want to add it or not.

Canadian butter tarts — the best butter tarts – easy recipe

Description of Butter Tarts

These Canadian treats are sweet, delicious, rich and simply irresistible. The crust is flaky filled with perfectly sticky center.

So, what kind of the perfect butter tarts can you make? (you have many choices…)

Plain
With raisins
Walnuts
Pecans
use your imagination (and I am going to…soon)

Yes, people love butter tarts in Canada and each province has their own favorite recipes. Speaking of love, Ontario has the Best Butter Tart Festival. As you can see Canada is in love with butter tarts.

For me the best butter tarts are homemade. So, let’s do it.

First step – getting ingredients

SHOPPING LIST

Butter Tart Shells – FROM 5 STAR COOKIES (or store-bough if you have no time)
Eggs
Brown Sugar
Corn syrup
Salt

ACTION TIME

butter tarts canada — the best butter tarts making it

Making the best Butter Tarts from Canada

Ingredients

butter tart shells (24 or 2 dozen)

Butter Tart Filling

2 eggs

3/4 cup brown sugar

2 TBSP corn syrup

1/4 tsp salt

Optional: walnuts, raisins, pecans

INSTRUCTIONS

Preheat oven to 350 F.

Add the following ingredients to the mixing bowl: eggs, brown sugar, corn syrup and salt.

Mix all ingredients until well incorporated. (about 5 minutes)

Optional: Sprinkle each tart shell with chopped walnuts (or use your whatever is your favorite … like raisins, pecan…)

Pour filling into each shell but don’t fill up, leaving 1/4 inch headspace. (I used 1 TBSP + 1 tsp of butter tart filling). BTW, 1/4 inch is about 5 mm.

Bake at 350 F for about 20 minutes. (start checking after 15 minutes)

Cool it.

Serve at room temperature.

Storage: Store them in the fridge for about 3 days.

Enjoy and share this recipe.

the best tarts — the best butter tarts – homemade recipe

Review the Steps

-use homemade butter tart shells from 5 star cookies

-Make butter tart filling which is super easy. Just mix all ingredients together.

-Pour the fillings into each shell. (don’t fill up)

-Bake at 350 F.

-Cool and serve.

Quick Note

Butter tart shells – use frozen butter tart shells. (homemade or store bought)

Eggs – large, fresh and organic if you can

Corn Syrup – use the best one you can afford

I DID IT MY WAY – OH CANADA

How I like to make them?

I like to top butter tart filling with melted chocolate and heavy cream.

Use double boiler method and melt 1 cup chocolate chips with 1 TBSP oil.

Final touch: Sprinkle with chopped walnuts. Super easy and so much fun. And it looks like…

the best butter tarts from Canada with chocolate

Another way that I like to play with traditional Canadian Butter tarts is adding…

PEANUT BUTTER CUPS (my homemade version or use store-bought)

I love, love this version…check why?

your butter tarts — the best butter tarts canada -peanut butter cups

Don’t you love it.

the best butter tarts canada and peanut butter cups

easy the best butter tarts — the best butter tarts canada and peanut butter cups

FINAL NOTE

Making the best Canadian Butter Tarts is super easy.

We are using the secret recipe for butter tart shells from 5 star cookies which makes the base flaky and delicious. The filling is only 4 ingredients which you mix and pour into each shell. How easy is that?

Then you bake and you are done.

The best Butter Tart from Canada made in your kitchen. To learn more about the history of butter tarts visit this LINK

FINAL GRADE: A+++

PRINTING THE RECIPE

The Best Butter Tarts

Yield: 24 butter tart shells

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These Canadian treats are sweet, delicious, rich and simply irresistible.

The crust is flaky filled with perfectly sticky center

Ingredients

butter tart shells (24 or 2 dozen)
Butter Tart Filling
2 eggs
3/4 cup brown sugar
2 TBSP corn syrup
1/4 tsp salt
Optional: walnuts, raisins, pecans

Instructions

Preheat oven to 350 F.

Add the following ingredients to the mixing bowl: eggs, brown sugar, corn syrup and salt.

Mix all ingredients until well incorporated. (about 5 minutes)

Optional: Sprinkle each tart shell with chopped walnuts (or use your favorite like raisins, pecan...)

Pour filling into each shell but don't fill up, leaving 1/4 inch headspace. (I used 1 TBSP + 1 tsp of butter tart filling). BTW, 1/4 inch is about 5 mm.

Bake at 350 F for about 20 minutes. (start checking after 15 minutes)

Cool it.

Serve at room temperature.

Storage: Store them in the fridge for about 3 days.

Enjoy and share this recipe.

Notes

Review the Steps

-use homemade butter tart shells from 5 star cookies

-Make butter tart filling which is super easy. Just mix all ingredients together.

-Pour the fillings into each shell. (don't fill up)

-Bake at 350 F.

HAPPY THANKSGIVING CANADA!

the best tarts for you — the best butter tarts – Canada most famous recipe

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

Love and hugs

from your favorite

See you soon…

What is coming…

Banana bread, Pasta Torte, Nutella Torte, Homemade Pasta, and much more….

butter tarts with chocolate — the best butter tarts from canada made with walnuts

Easy Mini Pie Crust or Butter Tart Shells

October 12, 2020 by cookies

How to make the best mini pie crust and butter tart shells? Or do you want to make just a regular pie crust. All of that and more is here, for you.

Hello from the best pie crust you can imagine.

With this recipe you can make so much. It is the gift that keeps on giving.

So, you can make:

-2 Pie Crust (for 9 inch pie) and 12 tart shells

-or you can make 3 pie crusts (9 inch) or just

-36 butter tart shells or 36 mini pies

Description

This recipe doesn’t need description.

It is the little star made from the big 5 star secret recipe.

But I will say the following about this recipe:

Easy
Homemade
Tender
Flaky

This recipe is scaled-down from my secret recipe. Why?

Because you asked for it. I got so many emails asking me if I can provide recipe that uses less than 5 cups of flour. (not all of you are having KitchenAid Mixer)

So, I did. And now we can start making the best pie crust for your sweet future.

Like always our first step is …

SHOPPING LIST

CRISCO All-Vegetable Shortening
Brown Sugar
Flour (all purpose, unbleached)
Eggs
White Vinegar

ACTION TIME

MAKING Mini Pie Crust or Butter Tart Shells

Ingredients

Mixing Bowl 1

3 TBSP flour

1 lbs shortening

3 TBSP brown sugar

Bowl 2:

1 eggs, large

1 TBS vinegar

3/4 cup water (ice water)

Bowl 3

3 1/2 cups flour (all purpose)

INSTRUCTIONS

Your first step is to add flour, shortening and brown sugar to the mixing bowl. (picture 1)

Mix until combined. Set aside.

In a separate bowl add egg, vinegar and ice water. Mix using a fork. (picture 2)

Then add eggs mixture to the shortening. (picture 3)

Mix all ingredients together.

After that add all flour or 3 and 1/2 cups and mix until all ingredients are combined.

It will be sticky but don’t worry.

Divide dough into 3 equal portions. (see the pictures below)

Wrap each tightly in plastic wrap. (If is to sticky use the metal spoon to transfer dough)

Transfer to the freezer and you can freeze for about 3 months.

Review the Steps

-Mix flour, shortening and brown sugar using mixer. Set aside.

-Combine in separate bowl: eggs, vinegar and water. Use fork to mix it.

-Add egg mixture to shortening

-Then add flour

-Mix, divide and freeze.

HOW TO ROLL OUT PIE CRUST for MINI PIES or Butter Tart Shells

This is very important: Your first step is to take out your pre-made frozen dough the night before.

When you are ready to roll out your dough, use generous amount of flour on your surface and rolling pin. (this is important step since this dough loves the flour)

Place the dough on floured surface. Cover the dough with more flour.

Using your rolling pin, gently roll it from the center out, turning the dough with your hands as you go.

Roll the pie crust out to 1/8″ thickness.

This doesn’t need to be perfect. You are making mini pies or butter tarts shells.

Then use cookie cutter, large, round size. I used 3 and 1/2 inch or 9 cm.

Cut out 12 circles from the pie crust. Re-roll any scrap pieces of pie.

Place each pie circle into the cavity of a standard 12-count muffin pan.

Please, be sure to gently press the pie dough down and around the sides.

Transfer the muffin pan into the freezer for about 2 hours.

Remove from freezer, cover with plastic wrap then aluminum foil and return to the freezer. (until ready to use)

And you just made mini pie crust or butter tart shells for your future recipe.

FINAL NOTE

The best recipe for mini pie crust or butter tart shells.

From this recipe you can make 36 mini pies or 36 butter tart shells. You can also make 3 regular size pies (9 inch).

It is your choice. And you have so many of them when it comes to this recipe.

However, the following sentence is not giving you a choice: This dough MUST BE FROZEN before being used.

butter tarts and mini pies — easy mini pie crust and butter tart shells for you

PRINTING THE RECIPE

How to make Mini Pie Crust or Butter Tart Shells

Yield: 36 mini pies or 36 butter tart shells

Prep Time: 10 minutes

Total Time: 10 minutes

It is the little star made from the big 5 star secret recipe.

Easy, homemade, flaky and tender.

You can make mini pies, butter tart shells or just regular big pies

Ingredients

Mixing Bowl 1
3 TBSP flour
1 lbs shortening
3 TBSP brown sugar
Bowl 2:
1 eggs, large
1 TBS vinegar
3/4 cup water (ice water)
Bowl 3
3 1/2 cups flour (all purpose)

Instructions

Your first step is to add flour, shortening and brown sugar to the mixing bowl.

Mix until combined. Set aside.

In a separate bowl add egg, vinegar and ice water. Mix using a fork.

Then add eggs mixture to the shortening.

Mix all ingredients together.

After that add all flour or 3 and 1/2 cups and mix until all ingredients are combined.

It will be sticky but don't worry.

Divide dough into 3 equal portions.

Wrap each tightly in plastic wrap. (If is to sticky use the metal spoon to transfer dough)

Transfer to the freezer and you can freeze for about 3 months.

Enjoy and share.

Notes

Review the Steps

-Mix flour, shortening and brown sugar using mixer. Set aside.

-Combine in separate bowl: eggs, vinegar and water. Use fork to mix it.

-Add egg mixture to shortening

-Then add flour

-Mix, divide and freeze.

Description of Nanas Devil Chocolate Cake

SHOPPING LIST

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INSTRUCTIONS

CHOCOLATE ICING for DEVIL CHOCOLATE CAKE

FINAL NOTE

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PRINTING THE RECIPE

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Instructions

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INSTRUCTIONS

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ASSEMBLY OF Easy Nutella Cake

Review the Steps

FINAL NOTE

OTHER NUTELLA AND CHOCOLATE RECIPES

PRINTING THE RECIPE

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DESCRIPTION OF LAMINGTON CAKE

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Review the Steps

FINAL NOTE

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So, are you ready to eat this gooey, living in a bubble creation? I know the answer … Enjoy.

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PRINTING THE RECIPE

Ingredients

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Description of Banana Bread

SHOPPING LIST