The Best Lemon Bars-7th Heaven

September 5, 2021August 31, 2020 by cookies

These bars are the best lemon bars. Made with only a few ingredients or 7 ingredients recipe. Rich, luscious and perfect for baby shower, office celebration, Sunday brunch, party or an ideal dessert for your family. Any time, any place this recipe is for YOU!

Hello my dear readers,

If you feel like you need more sunshine in your life I have super sunny recipe for you.

The name is ….

The Best Lemon Bars!

Description of the best Lemon Bars

This recipe is the perfect amount of tartness and sweetness. 5 Star Recipe made by using only 7 ingredients. Simple and yummy. Easy to make.

And yes, you don’t need to be a baker to make this recipe.

The ration of crust to lemon filling is the perfection. Well balanced and not too lemony. There is no other recipe out there that can even come close to this 5 star recipe. Absolutely outstanding and the perfect lemon bars.

So, let’s start with the ingredients you need to buy.

Your lemon bars — The Best Lemon Bars is the best lemon bar recipe

SHOPPING LIST

flour (all purpose)
icing sugar
butter
eggs
regular sugar
lemon
baking powder

ACTION TIME

Making THE BEST LEMON BARS

Ingredients

Lemon Bar Crust

1 cup icing sugar

2 cup flour, sifted

1 cup butter, melted and unsalted

Lemon Filling

4 eggs

2 1/8 cups sugar

1/4 cup flour

1 tsp baking powder

2/3 cup fresh lemon juice

INSTRUCTIONS

Preheat oven to 350 F.

Line 9 x 13 baking pan with aluminum foil, spray with baking spray. Set aside.

In a medium bowl, stir together flour and icing sugar. Add melted butter and mix until all ingredients are blended.

Press into to bottom of 9 by 13 baking pan using your fingers.

Bake at 350 F for 10 to 12 minutes.

While the lemon crust is being baked, prepare the filling.

In a medium size bowl sift sugar, baking powder and flour. Set aside.

Beat 4 eggs until light using your favorite mixer.

Then add sugar mixture to the eggs.

Stir in using the spatula.

After that add fresh lemon juice and stir until incorporated.

Pour the mixture over baked crust and return to the oven.

Bake for an additional 25 minutes or until set.

Cool.

Decorate with icing sugar.

Lemon bars recipe — The Best Lemon Bars -super easy recipe

STORAGE

Store in the fridge for about 5 days.

Freezing: You can freeze lemon bars for 3 months.

Important freezing instructions: Bake the bars and cool them in the fridge for a few hours. (don’t use icing sugar as decoration if you are planning to freeze). When bars are cooled, cut them into desired sizes. Then place them on a baking sheet or plastic container and transfer the lemon bars to the freezer for about 2 to 3 hours. Wrap each lemon bar in plastic wrap and place in a freezer bag.

ANOTHER OPTION FOR EASY LEMON BARS

the best bars with lemon — The Best Lemon Bars with heavy cream

You can top the lemon filling with heavy cream.

Mix 2 cups of heavy cream and 1 bag of Whip It until done. (3 minutes)

Cover the lemon filling with heavy cream filling.

Enjoy.

IMPORTANT NOTICE for Lemon Bars

Lemon Juice – Use fresh, organic lemon juice.

Cutting the bars – Letting these bars fully set in the fridge is essential. YES, this is very important step. Give them time to cool down and firm up. Then cut them into desired sizes. If you don’t…well you will have a gooey mess.

Eggs – Use large, organic eggs.

Baking Powder – Always use baking powder with no aluminum

Flour – Use all purpose flour. Be sure when making crust to measure 2 cups of flour and then sift.

Whip It – it works great and it is super easy to make. (prolongs the life of your homemade heavy cream)

Final Note

The best lemon bars in the history of all lemon bars and using only 7 ingredients.

Difficulty Level: Easy

Final Grade: A+

Before you print the recipe…

About your feelings…

How do you feel? How is your life? Share…

I feel like a squeezed lemon, you know? Check the picture above…

Do you have any connection to the picture?

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PRINTING THE RECIPE

The Best Lemon Bars

Name: The Best Lemon Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 20
Cuisine: north america
Ingredients: Lemon Bar Crust; 1 cup icing sugar; 2 cup flour, sifted; 1 cup butter, melted and unsalted; Lemon Filling; 4 eggs; 2 1/8 cups sugar; 1/4 cup flour; 1 tsp baking powder; 2/3 cup fresh lemon juice

Yield: 20 squares

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

These bars are the best lemon bars.

Made with only 7 ingredients. Rich, luscious and perfect for baby shower, office celebration, Sunday brunch, party or an ideal dessert for your family.

Any time, any place this recipe is for YOU

Ingredients

Lemon Bar Crust
1 cup icing sugar
2 cup flour, sifted
1 cup butter, melted and unsalted
Lemon Filling
4 eggs
2 1/8 cups sugar
1/4 cup flour
1 tsp baking powder
2/3 cup fresh lemon juice

Instructions

Preheat oven to 350 F.

Line 9 x 13 baking pan with aluminum foil, spray with baking spray. Set aside.

MAKING CRUST

In a medium bowl, stir together flour and icing sugar. Add melted butter and mix until all ingredients are blended.

Press into to bottom of 9 by 13 baking pan using your fingers.

Bake at 350 F for 10 to 12 minutes.

While the lemon crust is being baked, prepare the filling.

In a medium size bowl sift sugar, baking powder and flour. Set aside.

Beat 4 eggs until light using your favorite mixer.

Then add sugar mixture to the eggs.

Stir in using the spatula.

After that add fresh lemon juice and stir until incorporated.

Pour the mixture over baked crust and return to the oven.

Bake for an additional 25 minutes or until set.

Cool.

Decorate with icing sugar.

STORAGE

Store in the fridge for about 5 days.

Freezing: You can freeze lemon bars for 3 months.

Easy French Salad from Croatia-Let’s Travel

August 29, 2020 by cookies

Our recipe today is from Croatia called French Salad. This recipe is also known as Russia or Olivier salad. In case you are confused…don’t worry. It is 2020 and everything is possible…

Hello my dear readers,

Our recipe today is the world’s biggest traveler. It is traveling from Croatia, France to Russia. (don’t be jealous) The name is …

Easy French Salad from Croatia.

Description of French Salad

This recipe is one of the easiest and tastiest recipes in the world. The ingredients are so simple, the recipe super easy to make. You will find this salad in East Europe and the recipe is super famous in Croatia, Serbia and Bosnia. Everyone is preparing this recipe in their own way. You can also buy this salad in many stores in East Europe.

So, what do you need to make this salad? Let’s start with our list I called…

SHOPPING LIST

mayonnaise
sour cream (14%)
French’s mustard
potatoes
carrots
pickles
lemon

Now, if you have all ingredients we can start making this easy and so French salad.

ACTION TIME

Croatian french salad — French Salad from Croatia and Russia

EASY FRENCH SALAD FROM CROATIA

Ingredients

2 cups mayonnaise

1 cup sour cream

1 TBSP mustard

2 cusp carrots, diced

1 1/2 cups potatoes, diced

3/4 cup pickles, diced

2 cups peas, frozen.

salt, black pepper to taste

Optional: diced boiled eggs, diced ham, diced apples, cooked skinless chicken

INSTRUCTIONS

Peel potatoes and carrots. Cook in water with pinch of salt.

When water boils cook until potatoes and carrot are barely fork tender.

Drain, cool and dice. (or cut into your favorite shapes)

Separately cook peas. Drain.

So, at this moment you have diced potatoes, carrots and cooked peas.

Using a large bowl add mayonnaise, sour cream and mustard.

Add salt and pepper to your taste.

Mix all ingredients using a metal spoon.

Your next step is to add the diced carrots, potatoes and peas.

Stir all ingredients and then add diced pickles.

And you are done. You just made the best French salad from Croatia. Easy recipe, don’t you think.

Cover with plastic wrap and transfer to the fridge for a few hours or overnight.

Serve: I like to eat this salad with 2 boiled eggs as the breakfast or office lunch.

Also, you can add minced garlic, Italian parsley and lemon juice.

STORAGE

Store in the fridge for 3 days.

Enjoy and share.

Final Note

This recipe can be made by beginners. It can be your breakfast, lunch or dinner.

The core ingredients are: potatoes, peas, carrots, pickles and mayonnaise based dressing + your imagination.

You can add ham, chicken, apples or anything you like.

So, if you like to eat like in Europe, make this easy French salad and share.

If you want to learn more about this recipe, please check the link.

Difficulty Level: Easy

Final Grade: A+

To print this recipe please check the box below.

Don’t forget: PRINT – MAKE – SHARE

PRINTING THE RECIPE

Easy French Salad from Croatia

Yield: Serve 6

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

This recipe is one of the easiest and tastiest recipes in the world.

The ingredients are so simple, the recipe super easy to make. You will find this salad in East Europe

Ingredients

2 cups mayonnaise
1 cup sour cream
1 TBSP mustard
2 cusp carrots, diced
1 1/2 cups potatoes, diced
3/4 cup pickles, diced
2 cups peas, frozen.
salt, black pepper to taste
Optional: diced boiled eggs, diced ham, diced apples, cooked skinless chicken

Instructions

Peel potatoes and carrots. Cook in water with pinch of salt.

When water boils cook until potatoes and carrot are barely fork tender.

Drain, cool and dice. (or cut into your favorite shapes)

Separately cook peas. Drain.

So, at this moment you have diced potatoes, carrots and cooked peas.

Using a large bowl add mayonnaise, sour cream and mustard.

Add salt and pepper to your taste.

Mix all ingredients using a metal spoon.

Your next step is to add the diced carrots, potatoes and peas.

Stir all ingredients and then add diced pickles.

And you are done. You just made the best French salad from Croatia. Easy recipe, don't you think.

Cover with plastic wrap and transfer to the fridge for a few hours or overnight.

Serve: I like to eat this salad with 2 boiled eggs as the breakfast or office lunch.

Also, you can add minced garlic, Italian parsley and lemon juice.

Notes

STORAGE

Store in the fridge for 3 days.

Enjoy and share.

Russian salad — Super Easy French Salad from Croatia

Easy Sponge Ferrero Cake – The Best 3 Layer

August 24, 2020 by cookies

The Best 3 Layer of chocolate moist happiness is inside of this amazing and Easy Sponge Ferrero Cake. This recipe is made from scratch and full of flavor. Imagine the best cake you can … and then just follow the recipe.

Hello my dear readers,

Our recipe today is inspired by our reality. Dark, white and full of sunshine or in baking language: Chocolate filling, heavy cream and sponge cake. And I called it ….

Easy Sponge Ferrero Cake.

So, let’s start with description of the best 3 layer cake.

easy sponge cake — Easy Sponge Ferrero Cake – simple ingredients and easy chocolate cake recipe

Description of the Cake

This cake is made of 3 layers of happiness and they are the following:

Yellow sunshine or sponge cake
Ferrero Chocolate Filling or I am in dark mood and
Angel White Toppings or Heavy Cream White Escape

Yes, say hello to your new and favorite sunshine of chocolate called super Easy Sponge Ferrero Cake.

I will repeat again, this cake is so easy to make. The ingredients are simple and the recipe easy to follow. We already master the sunshine layer called sponge cake. In case you want to remind yourself please check the link. Ferrero chocolate filling is also blast from the past meaning easy. And the third layer is the best, white joy made of heavy cream and Whip It. So, yes it is that EASY to make the best cake from the scratch.

Our first step is to get ingredients or I like to call it…

SHOPPING LIST

flour (all purpose, unbleached)
eggs (large)
sugar
heavy cream
Nutella
cream cheese (Philadelphia)
Whip it
baking powder

easy ferrero cake — Easy Sponge Ferrero Cake – the best chocolate homemade cake

ACTION TIME

Making Easy Sponge Ferrero Torte

Ingredients

6 eggs

1 cup sugar

1/2 tsp baking powder

1 cup all purpose flour, unbleached

Ferrero Chocolate Filling

8 oz Philadelphia cheese

1 3/4 cups Nutella

1 cup heavy cream

Dr. Oetker Whip It

Third Layer

1 2/3 cups heavy cream

and 1 pouch Dr. Oetker Whip It

INSTRUCTIONS

Add 6 eggs and 1 cup sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 10 minutes.

From this moment you will be using the spatula.(no mixer)

Mix 1 cup of flour and baking powder.

Then sift 1/3 cup of flour over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.

Repeat step above 2 more times

Divide the cake mixture between 8 inch and 10 inch baking pan.

I used 3 cups for 8 inch and 3 cups and 1/4 cup for 10 inch baking pan.

Bake at 350 F for 17 minutes or until done.

Cool it.

Freeze the 8 inch cake for the future. For today recipe we will use 10 inch baked cake.

While cake is cooling let’s make the chocolate filling.

Ferrero Chocolate Filling

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form. Set aside.

In another bowl mix cream cheese until smooth. Then add heavy cream and stir until combined.

After that add Nutella and mix all ingredients together. Mix quickly for a minute or less.

And you are done. You just made the best chocolate Ferrero filling.

Pour the chocolate filling over the sponge cake. Transfer to the fridge.

And you are almost done.

Your next step is to mix heavy cream and whip it until done. (it is that easy)

Now, you just made the third layer of the best cake.

Pour over the chocolate filling.

Decorate as you wish. (shaved chocolate, ground hazelnuts, walnuts, Ferrero chocolates…)

Transfer to the fridge for 6 hours or overnight.

Enjoy and share.

Moist ferrero sponge cake — Easy Sponge Ferrero Cake for YOU

STORAGE

Store cake in the fridge for 3 days.

If you want to freeze cake, don’t add third layer. Just cut cake into smaller pieces and freeze for 3 weeks.

Another option for Sponge Ferrero Cake

the best sponge cake with Ferrero — Easy Sponge Ferrero Cake from the 5starcookies

Speaking of not adding the third layer…well this is the another option for this cake.

If you are on any kind of diet and you are watching calories don’t make the third layer. Make this cake 2 layer cake.

Sponge Yellow Cake + Ferrero Chocolate Filling

Trust me, the cake is still delicious and chocolate JOY. And it has less calories. (which is important)

Easy and the best chocolate cake — Easy Sponge Ferrero Cake-another option for this cake

So, it is your choice. Do what is the best for YOU.

For me I like to have all 3 layers of JOY. (and I hate diet)

IMPORTANT NOTICE FOR EASY SPONGE CAKE

for You Easy Sponge Ferrero Cake — Easy Sponge Ferrero Cake – how to make the best chocolate cake

Eggs – Use large, organic eggs. Buy your eggs from your local Farmers market. It is important to support your local farms and families.

Flour – Use unbleached all purpose flour. (can be no name)

Whip It – very important product when making toppings. The heavy cream will stay stiff for hours without separating. I used Dr. Oetker product.

Nutella – Can be replaced with any hazelnut spread you like.

Heavy Cream – Use 33% or higher

Sponge Cake – You will make two sponge cakes from 6 eggs recipe. Freeze the 8 inch cake and use in the future.

Making Easy Sponge Ferrero Cake in your kitchen

Final Note

For success, follow this recipe carefully and please use the best ingredients you can.

Difficulty Level: Easy

Final Grade: A+

To print this recipe please check the box below.

Don’t forget: PRINT – MAKE – SHARE

PRINTING THE RECIPE

Easy Sponge Ferrero Cake

Yield: 8 Serving

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Say hello to your new and favorite sunshine of chocolate called super Easy Sponge Ferrero Cake.

The ingredients are simple and the recipe easy to follow

Ingredients

6 eggs
1 cup sugar
1/2 tsp baking powder
1 cup all purpose flour, unbleached
Ferrero Chocolate Filling
8 oz Philadelphia cheese
1 3/4 cups Nutella
1 cup heavy cream
1 pouch Dr. Oetker Whip It
Third Layer
1 2/3 cups heavy cream
1 pouch Dr. Oetker Whip It

Instructions

Making Sponge Cake

Add 6 eggs and 1 cup sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 10 minutes.

From this moment you will be using the spatula.(no mixer)

Mix 1 cup of flour and baking powder.

Then sift 1/3 cup of flour over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.

Repeat step above 2 more times

Divide the cake mixture between 8 inch and 10 inch baking pan.

I used 3 cups for 8 inch and 3 cups and 1/4 cup for 10 inch baking pan.

Bake at 350 F for 17 minutes or until done.

Cool it.

Freeze the 8 inch cake for the future. For today recipe we will use 10 inch baked cake.

While cake is cooling let's make the chocolate filling.

Ferrero Chocolate Filling

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form. Set aside.

In another bowl mix cream cheese until smooth. Then add heavy cream and stir until combined.

After that add Nutella and mix all ingredients together. Mix quickly for a minute or less.

And you are done. You just made the best chocolate Ferrero filling.

Pour the chocolate filling over the sponge cake. Transfer to the fridge.

And you are almost done.

Third Layer

Your next step is to mix heavy cream and whip it until done. (it is that easy)

Now, you just made the third layer of the best cake.

Pour over the chocolate filling.

Decorate as you wish. (shaved chocolate, ground hazelnuts, walnuts...)

Transfer to the fridge for 6 hours or overnight.

Notes

Enjoy and share.

the perfect Sponge Ferrero Cake — Easy Sponge Ferrero Cake – the best cake made with ferrero filling

Tomato Cheese Tortilla Sandwich – Easy Wrap

August 22, 2020 by cookies

Easy Wrap Recipe for you – Tomato Cheese Tortilla Sandwich. This can be your everything from the breakfast, office lunch to lazy Sunday Brunch.

Hello my dear readers,

Our recipe today is very easy to make, it is the best wrap recipe and wrap filling. Yes, it is all in one called….

Tomato Cheese Tortilla Sandwich.

Who can make this sandwich? All of you. It is the recipe for beginners. So, let’s start with description.

DESCRIPTION

Really quick, easy and tasty recipe. These flavor-packed wraps are filled with tomatoes, feta cheese, mozzarella cheese, lettuce, cucumbers, garlic, basil pesto and more. Yes, there is more if you want to be. You can add eggs, chicken, onions, your favorite meat or any sauce you like. This recipe is perfect for a hungry crowd or just YOU. You can built as many as you want to.

So, let’s buy the ingredients.

SHOPPING LIST

Mozzarella cheese
Feta cheese
Cherry tomatoes
Cucumbers
Eggs
Lettuce
Garlic
Tortillas

Easy Tortilla Sandwich — Easy Tomato Cheese Tortilla Sandwich -simple recipe and ingredients

ACTION TIME

Making Tomato Cheese Tortilla Sandwich

(4 people)

Ingredients

4 eggs

4 Tortillas of your choice

12 slice of mozzarella cheese

1/3 cup feta cheese

24 small cherry tomatoes

Lettuce (as much as you like per person. If you don’t like it don’t use it)

Salt, black pepper

INSTRUCTIONS

Fried one egg per person. Top each egg with 3 slices of cheese. Sprinkle with salt and black pepper. Remove from heat.

To assemble wrap: Transfer egg with cheese in the center of tortilla. Top with your favorite toppings: lettuce, cherry tomatoes, garlic, feta cheese. (basil pesto if you want to). Fold sides of tortillas over filling and roll up. Cut each diagonally in half.

Tomatoes Cheese Tortilla Sandwich – how to make the best wrap at home

IMPORTANT NOTES

What kind of tortilla should you use?

Spinach, Sun dried tomatoes, Rosemary and Olive oil or any flavor you like. (plain is OK too)

What size of tortilla should you use for this recipe?

You can buy different sizes from 4 inches to 7, 10 or 12 inches. Select the size you like. If you are on diet select 4 inches or small size. If not go with the large size 10 inches.

Cheese Options

If you don’t like mozzarella cheese, use good melting cheeses like Provolone, Swiss, Cheddar, Gouda (not aged)

How to store tortillas?

Please store unopened tortillas the same way they were stored in the store. If they were on the shelf when you bought them, in the store (not in the fridge), store them in a cool and dry place (your pantry or kitchen). If you bought them from the fridge store them in the fridge at home.

Making Tomato Cheese Tortilla Sandwich from 5starcookies

Printing The Recipe

To print this recipe, please check the box below.

Don’t forget: PRINT – MAKE – SHARE

Tomato Cheese Tortilla Sandwich

Yield: 4 people

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Really quick, easy and tasty recipe.

These flavor-packed wraps are filled with tomatoes, feta cheese, mozzarella cheese, lettuce, cucumbers, garlic, basil pesto and more.

This recipe is perfect for a hungry crowd or just YOU

Ingredients

4 eggs
4 Tortillas of your choice
12 slice of mozzarella cheese
1/3 cup feta cheese
24 small cherry tomatoes
Lettuce (as much as you like per person. If you don't like it don't use it)
Salt, black pepper
Garlic

Instructions

Fried one egg per person. Top each egg with 3 slices of cheese. Sprinkle with salt and black pepper. Remove from heat.

To assemble wrap: Transfer egg with cheese in the center of tortilla.

Top with your favorite toppings: lettuce, cherry tomatoes, garlic, feta cheese. (basil pesto if you want to).

Fold sides of tortillas over filling and roll up. Cut each diagonally in half.

Enjoy and share.

FINAL NOTE

Really good recipe and takes only a few minutes to prepare.

Yes, tomato cheese tortilla sandwich doesn’t require a lot of skills. You can make it with your kids.

So, simple ingredients and simple recipe.

Final Grade: A+

OTHER LINKS

Green Veggie Wrap

Breakfast at McDonald’s – Mediterranean Veggie McWrap

And it is a wrap. CIAO!

Cheese tortilla easy sandwich — Tomatoes Cheese Tortilla Sandwich-Easy recipe to make at home

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

Love and hugs

from your favorite

See you soon…

Share and Enjoy !

Sponge Cake 6 inch pan – How to make it

August 17, 2020 by cookies

If you are asking how to make super easy sponge cake in 6 inch pan this post is for you. Keep reading and you will learn how to make strawberry sponge cake, 8 inch sponge cake and more…

Hello my dear readers,

Since our life is fluffy joy inside of pink masks I need to bake something simple, easy and FUN. Yes, we need baking to be fun and the answer is…

SPONGE CAKE IN 6 INCH PAN!

I love, love this easy cake. This cake will take you back … way back when life use to be simple.

Sponge cake 6 inch pan -simple recipe for the best cake

Description of Easy Sponge Cake

Sponge cake is a light cake made with simple ingredients: eggs, sugar, flour and baking powder.

Who is the star of this cake or who is your daddy?

EGGS! Yes, the eggs are very important for this simple, moist sponge cake. Use the organic, large eggs. Why? Because you want your cake to be like sunshine, you want the natural yellow color to be part of your best homemade cake. So, my first tip when making homemade easy sponge cake – use ORGANIC large eggs.

Who can make this recipe? All of you. And if you want to learn how to bake this recipe is MUST! Yes, this recipe is for all beginners or all of you who want to be the bakers. When you learn to make the basic sponge cake you master the base. From here you can make different cakes, tortes, roll cakes and so on. So, please pay attention and learn to make this cake.

Another important point for this cake is – it is CHEAP!. Yes, this recipe is not very expensive and if you are on tight budget this is the one to make. In Canada you can buy 30 large, organic eggs for $15 which makes 2 eggs = $1.

Since this cake is so simple, 4 ingredients cake let’s not forget the …

SHOPPING LIST

EGGS (large, organic)
FLOUR ( all purpose, unbleached)
SUGAR
BAKING POWDER

Equipment Needed for this recipe

Mixer (I used KitchenAid mixer)

Mixing bowl

2 round 6 inch baking pan

ACTION TIME

Moist sponge cake — Sponge cake 6 inch pan – How to make homemade moist sponge cake

MAKING Easy Sponge Cake in 6 inch pan

Ingredients

4 eggs

2/3 cup sugar

1/4 tsp baking powder (no aluminum)

2/3 flour, all purpose and unbleached

INSTRUCTIONS

Preheat oven to 350 F.

Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom). Set aside.

Important: Eggs must be room temperature.

Add eggs and sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 9 minutes.

Important #2: Stop using mixer at this point. Find the SPATULA!

Sift 1/3 cup of flour and 1/4 tsp baking powder over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.

Then sift again another 1/3 cup of flour and fold with a spatula. Stop mixing when no streaks of flour remain.

Important #3: Do not over-mix, mix until the flour is incorporated.

And that is it. You are done. You just made an easy, elegant sponge cake.

Divide the cake mixture between two 6 inch baking pans.

I used 2 cups of mixture for each pan.

Bake at 350 F for about 19 minutes or until done.

Use toothpick to test if cake is done. Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.

Cool the cake.

And BRAVO, you just made the best easy sponge cake. Easy, super easy!

Now, let’s move to the next level.

Let’s make …

Easy Strawberry Sponge Cake

Since we just made the cake, we need to make the filling.

The filling is also super easy.

White Filling for sponge cake

Ingredients

1 1/2 cup heavy cream (33% or higer)

1 pouch Dr. Oetker Whip It

2 cups sliced strawberries

1/4 cup strawberry or raspberry jam

Instructions

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form.

Using a medium size bowl combine the sliced strawberries and jam

And you are done.

ASSEMBLY OF SPONGE CAKE

Place first layer of cake on a platter. Top with white filling, then top with sliced strawberries jam mixture.

Place another layer of cake.

Decorate as you wish. You can use only icing sugar or you can top with more white filling and sliced strawberries.

Store in the fridge for a few hours and then serve.

Use in 2 days.

Enjoy and share.

What else we can do. Well, let’s make the sponge cake for 8 and 10 inches baking pan.

elegant sponge cake in 6 inch pan — the best Sponge cake 6 inch pan

ANOTHER RECIPE FOR SPONGE CAKE

Ingredients for sponge cake

6 eggs

1 cup sugar

1/2 tsp baking powder

1 cup all purpose flour, unbleached

INSTRUCTIONS

Add 6 eggs and 1 cup sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 10 minutes.

From this moment you will be using the spatula.(no mixer)

Mix 1 cup of flour and baking powder.

Repeat step above 2 more times

Divide the cake mixture between 8 inch and 10 inch baking pan.

I used 3 cups for 8 inch and 3 cups and 1/4 cup for 10 inch baking pan.

Bake at 350 F for 17 minutes or until done.

To print this recipe, please check the box below.

Print – Make – Enjoy!

Sponge Cake 6 inch pan

Yield: 6 inch cake

Prep Time: 21 minutes

Cook Time: 19 minutes

Total Time: 40 minutes

Easy Sponge cake made for 6 inch baking pan.

It is a light cake made with simple ingredients: eggs, sugar, flour and baking powder

Ingredients

4 eggs
2/3 cup sugar
1/4 tsp baking powder (no aluminum)
2/3 flour, all purpose and unbleached

Instructions

Preheat oven to 350 F.

Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom). Set aside.

Important: Eggs must be room temperature.

Add eggs and sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 9 minutes.

Important #2: Stop using mixer at this point. Find the SPATULA!

Sift 1/3 cup of flour and 1/4 tsp baking powder over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.

Then sift again another 1/3 cup of flour and fold with a spatula. Stop mixing when no streaks of flour remain.

Important #3: Do not over-mix, mix until the flour is incorporated.

And that is it. You are done. You just made an easy, elegant sponge cake.

Divide the cake mixture between two 6 inch baking pans.

I used 2 cups of mixture for each pan.

Bake at 350 F for about 19 minutes or until done.

Use toothpick to test if cake is done. Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.

Cool the cake.

And BRAVO, you just made the best easy sponge cake. Easy, super easy!

only sponge cake — Sponge cake 6 inch pan – easy recipe with only 4 ingredients

FINAL NOTE

This cake, Sponge Cake for 6 inch baking pan is the recipe you must master in order to become 5 star baker.

From this recipe you can start building your baking repertoire. From strawberry torte, raspberry cake to Nutella roll cake. The sky is the limit…But first be sure that you practice making the basic, simple cake.

EASY SPONGE CAKE!

Also, practice baking this cake by using different sizes of baking pans. In our today post we used 6, 8, and 10 inch baking pan. You can use the baking pans you have but you will need to learn how to test if cake is done. Yes, it is important to develop your own skills and trust when it comes to baking. And I know you CAN.

To learn more about the history of sponge cake visit the LINK

Strawberry Cake — Strawberry Sponge cake 6 inch pan with sponge white cake filling

Mille Nutella Crepe Cake (Mile-High Miracle)

August 13, 2020 by cookies

Mille Nutella Crepe Cake is the fancy layer cake with Nutella and cheese filling. Impressive to serve and joy to eat. Say YES to your best life or Mile-High Crepe Miracle Cake.

Mille Crepe Cake — Mille Nutella Crepe Cake French dessert from 5starcookies

Hello my dear readers,

I am so in love with this dessert. It is seventeen layers of luscious flavor that’s is reminiscent of a tiramisu…Sorry, did I say tiramisu? This cake is way better and prettier. It is part of Mile-High Cake Club and you know what that means.

If you never heard or try crepe cake let me introduce you to this amazing dessert.

DESCRIPTION OF MILLE CREPE CAKE

It is an elegant French cake made of paper thin crepes and separated by chocolate, Nutella cheese filling. The word “mille feuille” means a thousand layers implying the many layers of crepes. Yes, the crepe cake is build of happy, skinny, tasty crepes for you. Happy You!

Please don’t be scared we are not making 1000 layers … we are only making 17 layers of crepes with Nutella cheese filling. This cake is so impressive to serve, easy to make and so much fun to eat. You don’t need to be a pastry chef to make this cake. You just need to know how to make crepes. If you don’t know how to make crepes you are lucky. I am the crepe master. And my suggestion is to start with this super easy recipe – Crepes-Your French Mission Statement. And please, please practice. Practicing is the key for successful crepes. Remember, it is not the recipe. It is YOU! So, keep going and let me know if you need any help.

Before we start making this cake we need to buy the following ingredients or I like to call it…

Mille Cake — Mille Nutella Crepe Cake is an easy crepe dessert cake

SHOPPING LIST

flour (all purpose, unbleached)
eggs (large, organic or the best you can afford)
milk (2%)
Nutella
cream cheese (Philladelphia)
heavy cream (33% and more)
icing sugar
salt
pure vanilla extract (you can use homemade version)

Since you have all ingredients we are ready to make the best French dessert cake.

Equipment Used

KitchenAid Mixer

Mixing bowl

Crepes Pan. size 5 inches

6 inch pan with detachable bottom

ACTION TIME

Making Mille Nutella Crepe Cake

Ingredients

1 1/3 cups flour (all purpose)

5 eggs

1 1/2 cup milk

1 cup water

1/2 tsp salt

1/2 tsp pure vanilla extract

Nutella Cheese Filling

8 oz cream cheese (Philadelphia)

1/8 cup icing sugar

1 1/2 cups Nutella

3/4 cup heavy cream

INSTRUCTIONS

Making Crepes

Mix all ingredients using the best and only KitchenAid mixer (or your favorite one)

Yes, this step is simple. Add flour, eggs, milk, water, salt and vanilla into mixing bowl and mix until smooth.

I will repeat: Be sure that all ingredients are mixed well. (BE SURE BATTER IS LUMP-FREE)

Next step is to heat and grease the pan. ( I used very small one, 5 inches.)

Grease the pan using 1/2 tsp of oil.

Heat 5 inch pan until hot.

Pour 1/4 cup of batter into the center of the pan.

Swirl it to spread the batter evenly over the bottom.

Cook for 1 to 2 minutes, until the crepe is golden on the bottom.

Flip crepe and cook for another 10 seconds. Remove from pan and place on a plate as you go.

Be sure to cover cooked crepes with aluminum foil to keep them from drying out.

Repeat this process until no more batter remains.

For this recipe I used 17 crepes…you can make as high as you wanted.

Nutella Cheese Filling for Crepe Cake

Mix cream cheese and sugar until smooth.

Add Nutella and mix until incorporated. Set aside.

In another bowl mix heavy cream.

Add heavy cream to Nutella cheese mixture and mix until smooth. (not for long just for a minute or less)

Before you start assemble be sure:

Crepes are cooled

Nutella Cheese Filling is done

Assemble of MILLE Nutella Crepe Cake

Line 6 inch round pan with plastic wrap. See the picture below:

Place the crepe at the bottom of the pan.

Spread Nutella filling evenly over the surface of the crepe.

Add second crepe on top of Nutella filling, positioning it so the edges of the crepes align. (the best you can)

Then add filling on top of second crepe and keep going until you used all crepes you have.

IMPORTANT: As you add layers the cake may become doomed in the center. Just press down on the center of the cake with your fingers.

Carefully wrap the cake in plastic wrap and chill overnight. (from 6 hours to 24 hours)

The filling will set up and the cake will have more structure.

To Serve:

Cover the cake with chocolate icing or icing sugar.

Cut the cake in half and then into desired sizes.

Mille High Crepe Cake — Mile Nutella Crepe Cake – cut the cake in half

Serve with whip cream, favorite fruits, melted or shaved chocolate.

So, what is so important for crepe cake?

Just a little time and PATIENCE.

Yes, the patience is very important to make the best Mille Nutella Crepe Cake.

But it is worth it.

The best crepe cake — The Best Mille Nutella Crepe Cake – easy recipe for crepe cake

IMPORTANT NOTES FOR MAKING CREPES CAKE

-Measure correctly

-The Mille Nutella Crepe Cake needs a day in the fridge to set up correctly

-Cut the cake in half, then into quarters for even wedges

-Use very sharp knife when cutting crepe cake

STORAGE

-Crepes can be stored frozen for up to 3 months. Stack them between the layers of parchment paper, wrap them with plastic wrap and then put them in plastic zip bag. When you are ready to assemble the cake, just thaw the crepes.

-Store the crepe cake in the fridge for 2 days.

-If crepe cake becomes dry cover with melted chocolate. It helps to “wake up” tired crepes.

PRINTING THE RECIPE

If you want to print this amazing crepe cake recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Mille Nutella Crepe Cake

Yield: 4 Serving

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Mille Nutella Crepe Cake-It is an elegant French cake made of paper thin crepes and separated by chocolate, Nutella cheese filling.

This cake is so impressive to serve, easy to make and so much fun to eat

Ingredients

1 1/3 cups flour (all purpose)
5 eggs
1 1/2 cup milk
1 cup water
1/2 tsp salt
1/2 tsp pure vanilla extract
Nutella Cheese Filling
8 oz cream cheese (Philadelphia)
1/8 cup icing sugar
1 1/2 cups Nutella
3/4 cup heavy cream

Instructions

Making Crepes

Mix all ingredients using the best and only KitchenAid mixer (or your favorite one)

Yes, this step is simple. Add flour, eggs, milk, water, salt and vanilla into mixing bowl and mix until smooth.

I will repeat: Be sure that all ingredients are mixed well. (BE SURE BATTER IS LUMP-FREE)

Next step is to heat and grease the pan. ( I used very small one, 5 inches.)

Grease the pan using 1/2 tsp of oil.

Heat 5 inch pan until hot.

Pour 1/4 cup of batter into the center of the pan.

Swirl it to spread the batter evenly over the bottom.

Cook for 1 to 2 minutes, until the crepe is golden on the bottom.

Flip crepe and cook for another 10 seconds. Remove from pan and place on a plate as you go.

Be sure to cover cooked crepes with aluminum foil to keep them from drying out.

Repeat this process until no more batter remains.

For this recipe I used 17 crepes...you can make as high as you wanted.

Nutella Cheese Filling for Crepe Cake

Mix cream cheese and sugar until smooth.

Add Nutella and mix until incorporated. Set aside.

In another bowl mix heavy cream.

Add heavy cream to Nutella cheese mixture and mix until smooth. (not for long just for a minute or less)

Before you start assemble be sure:
Crepes are cooled

Nutella Cheese Filling is done

Assemble of MILLE Nutella Crepe Cake

Line 6 inch round pan with plastic wrap. See the picture below:

Place the crepe at the bottom of the pan.

Spread Nutella filling evenly over the surface of the crepe.

Add second crepe on top of Nutella filling, positioning it so the edges of the crepes align. (the best you can)

Then add filling on top of second crepe and keep going until you used all crepes you have.

IMPORTANT: As you add layers the cake may become doomed in the center. Just press down on the center of the cake with your fingers.

Carefully wrap the cake in plastic wrap and chill overnight. (from 6 hours to 24 hours)

The filling will set up and the cake will have more structure.

To Serve:

Cover the cake with chocolate icing or icing sugar.

Cut the cake in half and then into desired sizes.

Serve with whip cream, favorite fruits, melted or shaved chocolate.

So, what is so important for crepe cake?

Just a little time and PATIENCE.

Yes, the patience is very important to make the best Mille Nutella Crepe Cake.

But it is worth it.

Crepe Cake with Nutella — Mille Nutella Crepe Cake -French cake and easy recipe

FINAL NOTE

Stunning special occasion dessert.

It is an ideal dessert to say: Happy Birthday!

So…

Happy Birthday to my sister-in-law. Enjoy your special day!

Super Easy Crepe Cake with Nutella — Easy Mille Nutella Crepe Cake for YOU

Thank you for visiting the best food blog, 5starcookies.com

See you soon….

Love and hugs

from Cookie

Milo Magic Cake – Nestle Products for Happy You

February 24, 2022August 10, 2020 by cookies

My dad’s name was Milo and I made this recipe for him. Yes, Milo Magic cake is for my dad sleeping or living in different dimension. And it all started with Nestle product called Milo Drink…

Milo Cake with Nestle Milo Drink — Milo magic cake is made with Milo Drink from Nestle

Hello my dear readers,

When they say life is not fair they are not kidding. But the irony of life is to rise above and fly…even if you can’t do the parallel parking in real life.Yes, that is the formula for success. Shoot for the moon … you will land among the stars.

And so I did. I bought the Milo drink, found the Australia’s best recipe and decide to bake for you. And for my dad.

MILO MAGIC CAKE

Dad don’t ask me why Australia? You know how much I love, love Lamington cake. So, naturally my country should be Australia.

Now, let’s go back to Milo Magic Cake which is actually called Magic Milo Cake.

Happy Milo Magic Cake — Milo magic cake and Milo Nestle Drink made for your happiness

How can I describe this cake?

It is liked baked hot chocolate. Very interesting and tasty. Top that with heavy cream, shaved chocolate or ice cream and you have the most amazing dessert. Of course the main reason I made this cake is the name. MILO! Yes, yes and yes. Baking can be the healing. And this cake was it for me.

So, what did I learn about this recipe?

This cake was made by Greer Worsley. She made this recipe based on the famous magic cake that separates in the oven into three layers. Then I google famous magic cake, found Chocolate Magic Cake and now my mind is spinning 360 above and beyond of many possibilities that I can make and try. See, this is the baking magic for all of us. Start healing with baking.

I made cake based on name and then I discovered there is more like: Australia’s Best Recipes, famous chef from there Greg Worsley, famous magic cake on google that I never heard of and want to try and so much more. Because we are all here to help each other and not just survive but to thrive in this magic life. And from Australia to Canada we are all connected. BTW, now more than ever we must share and be kind to each other. So, thank you Greer for your recipe. I hope you don’t mind that I adopted your cake and it is living another life in Canada and North America.

Now, let’s make the magic cake or I like to call it ACTION TIME.

SHOPPING LIST

EGGS
CASTER SUGAR
MILO DRINK
FLOUR
BUTTER
FLOUR (all purpose)
MILK (2%)

Optional: chocolate, whip cream, ice cream

Milo Cake — Milo magic cake is simple cake made with Nestle product Milo Drink

Making Milo Magic Cake

Ingredients

4 eggs (large, organic or free run)

1/2 cup caster sugar

1 cup MILO

1/2 cup butter (melted)

3/4 cup flour (all purpose)

2 cups milk (2%)

Decoration: Whip cream, melted chocolate, your favorite ice cream, shaved chocolate…

INSTRUCTIONS

Preheat oven to 320 F.

Line 8 inch square pan with aluminum foil or parchment paper.

The first step is to separate egg whites from yolk.

Then using your favorite mixer mix egg whites to form soft peaks. Set aside.

Using another mixing bowl mix 4 egg yolks and sugar until pale.

Then whisk in Milo.

Your next step is to add melted butter and mix until incorporated.

After that add milk while mixing until you have a very smooth, thin batter.

Gently fold in egg whites until just combined.

Pour the mixture into prepared 8 inch pan and bake for 45 minutes. (according to the recipe)

Be sure to check if it is done by shaking the pan. If it is still wobbling, return to oven and bake for another 5 to 15 minutes.

I baked my cake for 55 minutes at 320 F.

Remove from oven, cool and serve.

Also, don’t forget: Enjoy and share.

Serve Milo Magic Cake — Milo magic cake and Nestle magic-Serve with whip cream, shaved chocolate

Are you ready to eat? Find your golden fork and let’s do it…

IMPORTANT NOTES

Caster Sugar – if you can’t find it in your country please use the regular white sugar. It will work.

Making Caster Sugar at Home

You can make caster sugar using a coffee grinder. Place the sugar into coffee grinder and pulse until reaches super fine but not icing sugar consistency. Just think caster sugar is the middle child between regular white sugar and icing sugar. Have fun.

MILO – is a chocolate and malt powder produced by Nestle. The drink was originally developed by Australian inventor Thomas Mayne in 1934. To learn more about MILO visit the LINK You can buy MILO drink in Superstore, Walmart or any store near you. It looks like this:

Milo magic drink for you — Milo magic drink can be bought in Superstore, Walmart

Eggs, Milk – Be sure they are room temperature

Butter – Use unsalted, melt and cool.

PRINTING THE RECIPE

Milo Magic Cake

Yield: 16 pieces

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Milo Magic Cake is liked baked hot chocolate.

The cake is full of Milo, magic and promise.

Enjoy and share.

Ingredients

4 eggs (large, organic or free run)
1/2 cup caster sugar
1 cup MILO
1/2 cup butter (melted)
3/4 cup flour (all purpose)
2 cups milk (2%)
Decoration: Whip cream, melted chocolate, your favorite ice cream, shaved chocolate...

Instructions

Preheat oven to 320 F.

Line 8 inch square pan with aluminum foil or parchment paper.

The first step is to separate egg whites from yolk.

Then using your favorite mixer mix egg whites to form soft peaks. Set aside.

Using another mixing bowl mix 4 egg yolks and sugar until pale.

Then whisk in Milo.

Your next step is to add melted butter and mix until incorporated.

After that add milk while mixing until you have a very smooth, thin batter.

Gently fold in egg whites until just combined.

Pour the mixture into prepared 8 inch square pan and bake for 45 minutes (according to the recipe).

Be sure to check if it is done by shaking the pan. If it is still wobbling, return to oven and bake for another 5 to 15 minutes.

I baked my for 55 minutes at 320 F.

Remove from oven, cool and serve.

Don't forget: Enjoy and share.

How to Serve?

Serving: Serve with whip cream, melted chocolate or your favorite ice cream.

FINAL NOTE

When you want to escape the reality and you need to survive the answer is always baking.

Yes, baking because …

BAKING = LOVE

And Milo Magic Cake is the recipe to make.

The ingredients are simple, the recipe super easy to make.

I LOVE, LOVE this cake. So, thank you Nestle for making MILO drink and making us happy.

I will continue making this recipe. This was my first attempt so this post will continue in the future … it will never end.

Because it is love for my dad that is inside of this cake.

So, my dear readers let us know what is your healing recipe? (your name will not be published)

Magic Milo Chocolate Cake — Milo magic cake is easy chocolate cake

Thank you for visiting the best food blog, 5starcookies.com

See you soon….

Love and hugs

from

Don’t forget: Be KIND!

Milo Chocolate Cake — Milo magic cake is magical chocolate cake full of Milo Nestle drink

Simple Birthday Cake – 1 Easy Cake Recipe

August 3, 2020 by cookies

This is number 1 easy cake recipe when you need to say Happy Birthday. It is registered under the name Simple Birthday Cake. Also if you are looking for birthday cake images or ideas be my guest and keep reading.

Hello my dear readers,

This cake is made for my friend who celebrate her birthday on August 1.

So, Happy Birthday to her and all of you born on August first. I hope life is going to bring you all the happiness your little chocolate heart can hold.

So, let’s light the candles and celebrate this special day of your life. And I am bringing you the cake.

Simple Birthday Cake!

Description of Simple Birthday Cake

This birthday cake is very simple to make. As long as you have the best baked chocolate chip cookies, heavy cream, Philadelphia cheese, Nutella, Kit Kat, Oh Henry chocolate, rum and fun. Yes, this cake is what life should be. Simple and giving. And made of three white layers and Nutella chocolate cookie layer. Finish everything with chocolate ganache and you have it. Happy Birthday Cake.

Who can make this cake? All of you. So, yes this cake is for beginners.

So, let’s do it. Time for shopping or I like to call it…

Simple Cake for Birthday — Simple Birthday Cake-the best cake for you

SHOPPING LIST

Homemade chocolate chip cookies
Heavy Cream (35%)
Icing Sugar
Philadelphia Cream Cheese (original)
Nutella
Lady Fingers
Cranberry Juice
Chocolate

Action Time

You will make 2 birthday cakes using 9 by 5 pan.

Making Simple Birthday Cake

Ingredients

2 cups heavy cream

1 pouch Dr. Oetker Whip It

8 oz cream cheese, room temperature

1 1/3 cup icing sugar

3 cups chocolate chip cookies

1/2 cup Nutella

2 TBSP rum

Lady Fingers

3/4 cup of cranberry juice (you can use your favorite)

Optional: Kit Kat chocolate, Oh Henry chocolate, peanut butter cups

Chocolate Icing

5 oz chocolate

1/3 cup heavy cream

INSTRUCTIONS

Line two 9 by 5 pan with aluminum foil or plastic wrap. Set aside.

Important: If you don’t have 9 by 5 pan you can buy aluminum foil loaf pans in Dollarama store.

Use 6 chocolate chip cookies and chopped them into small pieces. It doesn’t need to be perfect. Set aside.

KitchenAid Mixer Time

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form. Transfer whipped cream to another bowl.

Then using the same mixing bowl add cream cheese and icing sugar. Mix until incorporated and smooth.

Your next step is to add whipped cream back into the mixing bowl to the mixed cheese.

Don’t use mixer at this point, just stir in the whipping cream into the cheese mixture until incorporated. Use wooden spoon or spatula to mix in.

Then divide cheese mixture into 2 equal parts so you will need two bowls. (part 1 and part 2)

Add chopped chocolate chip cookies to part 1. (bowl 1)

Keep part 2 plain. (this is bowl 2)

Food Processor Time

Add chocolate chip cookies, Kit Kat, Oh Henry to the food processor and process until finely ground.

Transfer grounded cookies to mixing bowl. Add Nutella, rum and mix until incorporated. (like 1 minute or so).

Congratulations. You just made chocolate layer for this cake.

Pour cranberry juice into the deep plate.

So, we have the following:

First bowl or Bowl 1 – cheese mixture with chopped chocolate chip cookie
Second Bowl or Bowl 2- cheese mixture
Third bowl or Bowl 3 (mixing bowl) – chocolate layer

Assemble of Simple Birthday Cake

Before you start be sure to trim 3 lady fingers in order to fit into 9 by 5 pan. You will use 6 lady fingers for each pan.

Dip the lady fingers into cranberry juice long enough to get them wet but do not soak them.

Arrange the lady fingers in the bottom of the pan.

Add cheese mixture with chopped chocolate chip cookies. (bowl 1)

Then add half mixture of chocolate layer. (bowl 3)

Add half of cheese mixture (bowl 2)

Top with cheese mixture with chocolate chip cookies.

Cover with plastic wrap, aluminum foil and transfer to the freezer.

When ready to serve, remove from the freezer and transfer to the fridge for 4 hours.

Meanwhile make chocolate icing.

Chopped the chocolate.

Heat the cream until boiling. Pour over chopped chocolate.

Let it sit for a minute.

Stir until smooth.

Cut the cake into desired size, pour the chocolate icing on top and enjoy the moment.

Be kind and share.

STORAGE

Fridge

– Store in the fridge for about 3 days.

Freezer

Store in the freezer for about 1 month.

birthday cake ideas — Simple Birthday Cake-the best birthday cake and easy recipe

IMPORTANT NOTES

Chocolate Chip Cookies – You can use your favorite chocolate chip cookies. Or you can go to the Farmers Market and support locals.

Kit Kat chocolate, Oh Henry, Peanut Butter cups – you can add only Kit Kat if that is your favorite chocolate. How many to add – as many as you wanted.

Cream Cheese – I used Philadelphia Original

Rum – If you don’t like rum use vanilla extract. To learn how to make homemade vanilla version check this LINK

Chocolate Icing – Another option is using 5 oz chocolate and 1 TBSP oil. Just melt chocolate and oil using double boiler method.

the best cake — Simple Birthday Cake-decorate with your favorite chocolate

PRINTING RECIPE

To print this recipe, please check the box below.

Print – Make – Share!

Simple Birthday Cake

Yield: 6 serving

Prep Time: 30 minutes

Total Time: 30 minutes

This birthday cake is very simple to make.

Chocolate chip cookies,Nutella,cheese cream, rum and fun.

Ingredients

2 cups heavy cream
1 pouch Dr. Oetker Whip It
8 oz cream cheese, room temperature
1 1/3 cup icing sugar
3 cups chocolate chip cookies
1/2 cup Nutella
2 TBSP rum
Lady Fingers
3/4 cup of cranberry juice (you can use your favorite)
Optional: Kit Kat chocolate, Oh Henry chocolate, peanut butter cups
Chocolate Icing
5 oz chocolate
1/3 cup heavy cream

Instructions

Line two 9 by 5 pan with aluminum foil or plastic wrap. Set aside.

Important: If you don't have 9 by 5 pan you can buy aluminum foil loaf pans in Dollarama store.

Use 6 chocolate chip cookies and chopped them into small pieces. It doesn't need to be perfect. Set aside.

KitchenAid Mixer Time

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form. Transfer whipped cream to another bowl.

Then using the same mixing bowl add cream cheese and icing sugar. Mix until incorporated and smooth.

Your next step is to add whipped cream back into the mixing bowl to the mixed cheese.

Don't use mixer at this point, just stir in the whipping cream into the cheese mixture until incorporated. Use wooden spoon or spatula to mix in.

Then divide cheese mixture into 2 equal parts so you will need two bowls. (part 1 and part 2)

Add chopped chocolate chip cookies to part 1. (bowl 1)

Keep part 2 plain. (this is bowl 2)

Food Processor Time

Add chocolate chip cookies, Kit Kat, Oh Henry to the food processor and process until finely ground.

Transfer grounded cookies to mixing bowl. Add Nutella, rum and mix until incorporated. (like 1 minute or so).

Congratulations. You just made chocolate layer for this cake.

Pour cranberry juice into the deep plate.

So, we have the following:

First bowl or Bowl 1 - cheese mixture with chopped chocolate chip cookie
Second Bowl or Bowl 2- cheese mixture
Third bowl or Bowl 3 (mixing bowl) - chocolate layer

Assemble of Simple Birthday Cake

Before you start be sure to trim 3 lady fingers in order to fit into 9 by 5 pan. You will use 6 lady fingers for each pan.

Dip the lady fingers into cranberry juice long enough to get them wet but do not soak them.

Arrange the lady fingers in the bottom of the pan.

Add cheese mixture with chopped chocolate chip cookies. (bowl 1)

Then add half mixture of chocolate layer. (bowl 3)

Add half of cheese mixture (bowl 2)

Top with cheese mixture with chocolate chip cookies.

Cover with plastic wrap, aluminum foil and transfer to the freezer.

When ready to serve, remove from the freezer and transfer to the fridge for 4 hours.

Meanwhile make chocolate icing.

Chopped the chocolate.

Heat the cream until boiling. Pour over chopped chocolate.

Let it sit for a minute.

Stir until smooth.

Cut the cake into desired size, pour the chocolate icing on top and enjoy the moment.

Be kind and share.

Notes

STORAGE

Fridge

– Store in the fridge for about 3 days.

Freezer

Store in the freezer for about 1 month.

Other Birthday Cake Ideas

Happy Birthday to my Friend-Cake Pie Recipe – Link

Ferrero Rocher Torte – I believe in angels

Mini Ferrero Rocher Torte

Raspberry White Chocolate Lemon Flourless Torte

Carrot Cake with Pineapple-Entertaining Award Recipe

FINAL NOTE

Simple Birthday Cake is very easy to make.

White layers, chocolate layer, Nutella, chocolate chip cookies, cheese and heavy cream…Do you need more?

Add chocolate icing, decorate as you wish and you have it.

The perfect cake for birthdays.

Final Grade: A+

Happy Birthday Cake — The best Simple Birthday Cake made in your kitchen

Thank you for visiting the best food blog, 5starcookies.com

See you soon….

Love and hugs

from Cookie

Carrot Cake with Pineapple-Entertaining Award Recipe

August 2, 2020 by cookies

Yes, I know. You are looking for the best moist carrot cake that is entertaining award winning recipe. On top of that you want the most amazing carrot cake frosting. And guess what? Regis is here and he has the solution for you. The name is The Best Carrot Cake with Pineapple. Yes, this is the recipe from the book Entertaining With Regis and Kathie Lee.

carrot cake with pineapple-entertaining with regis and kathie lee

Hello my dear readers,

This is live with 5 star cookies, Regis and Kathie Lee. And our recipe today is the best moist carrot cake you can imagine. Dreamy, creamy, cheesy, full of carrots, walnuts and something special. Nostalgia. Yes, This is your favorite food blog and the recipe is from the cook book from Regis Philbin and Kathie Lee. The book is called Entertaining with Regis and Kathie Lee.

Description of Original Carrot Cake with Pineapple

This recipe is the prize winner from the “Live and Good Housekeeping’s” favorite family recipe contest.

How can I describe this cake?

Easy
Moist
Tasty

I would pay top dollar to buy this in a bakery. The cake is made with lots of fresh carrots, walnuts, coconut and pineapple. Also this carrot cake comes with the most outstanding cheese frosting. I like to call it heavenly cream cheese frosting. And then you have it. Top-notch moist carrot cake and the outstanding cheese frosting. A match made in heaven. And it can be duplicated in your kitchen. So say YES to your best life. And enjoy this cake.

Also, let me share a little more history about carrot cake with pineapple.

This cake was made by Heidi L. Harrison from California. Her work was judged by the following panel: Michael Gelman, Mildred Ying (Good Housekeeping’s Food Editor), Francis Anthony and Michael Lomonaco (head chef of New York’s, 21 restaurant). And she won the grand prize. She won a year’s worth of groceries. BTW, this happened on July 15, 1994.

And 26 year after we are going to make this cake for the morning maestro sleeping in different dimension. Yes, this cake is for you, the morning maestro. Regis Philbin!

In order to win or to make this recipe, you have to buy the following ingredients.

the best carrot cake — carrot cake with pineapple and carrot cake frosting

Shopping List

flour (all purpose, unbleached)
sugar
oil
eggs
carrots (fresh, organic)
walnuts
flaked coconut
crushed pineapple in juice
cream cheese
icing sugar
milk
nutmeg, cinnamon, baking soda
salt, all spice

ACTION TIME

your carrot cake — carrot cake with pineapple -how to make the best carrot cake

How to make Carrot Cake with Pineapple

Ingredients

2 1/4 cups flour (AP)

1 tsp salt

2 tsp ground cinnamon

1/4 tsp nutmeg

2 tsp baking soda

1/4 tsp ground allspice

2 cups sugar

1 1/4 cups vegetable oil

2 tsp pure vanilla extract

3 large eggs

2 cups shredded carrots

1 cup walnuts

2 cups flaked coconut

1 (8 oz) can crushed pineapple in juice

Optional: 1 cup raisins

Cream Cheese Frosting

12 oz cream cheese, softened

1/4 cup milk

1 tsp vanilla extract

3 to 4 cup of icing sugar

INSTRUCTIONS

Grease and flour three 8 inch round cake pans. (see important notes if you don’t have round cake pans)

Preheat oven to 350 F.

Using a medium bowl add flour, cinnamon, baking soda, salt, nutmeg, ground allspice. Stir and set aside.

In a mixing bowl add the following ingredients:

oil, sugar, eggs, vanilla extract. Mix until incorporated.

Your next step is to add flour mixture and beat until incorporated.

Then add coconut, walnuts, carrots and pineapple. Using the spatula mix all ingredients until incorporated and happy together.

Pour the mixture into 3 prepared pan.

Baked at 350 F for about 30 to 35 minutes or until done. Use toothpick to test if cake is baked.

Cool it.

MAKING CARROT CAKE FROSTING

In a large bowl add cream cheese, milk and vanilla. Mix until smooth.

Then gradually beat in icing sugar until you get the frosting for the carrot cake spreadable.

Assemble of original carrot cake

Be sure that 3 cakes are having a flat surface. In order to create it, layer off the tops of the cake using knife or cake leveler.

Place first cake layer on your cake stand.

Cover with cream cheese frosting.

Top with second cake layer then frosting.

Your next step is to add third layer.

Spread with remaining cheese frosting the top and sides. (if you want to and have enough frosting)

Decorate with chopped walnuts and chocolate.

Transfer to the fridge for a few hours or overnight.

carrot cake with pineapple-how to make the best easy carrot cake

STORAGE

Fridge

– Store in the fridge for about 5 days.

Freezer

Frosted cake can be store in the freezer for about 3 months. (no more than 3 months)

FREEZING FROSTED CARROT CAKE

Yes, you can freeze the carrot cake. The question is how?

Check the answer below.

How to freeze frosted whole carrot cake?

Put the carrot cake on a tray, unwrapped and transfer to the freezer for about 3 hours. (be sure that cheese frosting firms up)

Then remove from the freezer and wrap with plastic wrap. Be sure it is wrapped well and tight. Then cover everything with aluminum foil.

Store in the freezer for 3 months.

How to freeze slices of cake?

Slice the carrot cake into wanted sizes. Place the sliced cake in a plastic container. Freeze for 2 hours uncovered.

Then remove from the freezer and wrap each cake with airtight plastic wrap. Then covered with aluminum foil. Place in air tight bag. Keep in the freezer for 3 months.

To thaw the carrot cake, remove the wrapping materials. Place the cake in a glass container. Transfer to the fridge and allow to thaw overnight.

How to freeze carrot cake before frosting?

Wrap the cake in a plastic wrap. Be sure it is done tightly. You can have a double layer of plastic wrap and then wrap with aluminum foil. Place in a large plastic bag. Freeze for 3 months.

pineapple carrot cake entertaining with regis kathie lee book

IMPORTANT NOTES

BAKING PANS – If you don’t have 3 baking pans that are 8 inch you can bake the carrot cake in roulade baking pan 11 by 16 inch. (roll cake pan). Then cool the cake and using a 8 inch plate cut the cakes. The baking time is 27 minutes at 350 F.

Oil – I used Crisco vegetable oil. Another option is olive oil.

Eggs – Large, organic and room temperature.

Cheese – Philadelphia Cream Cheese

Nuts – Original recipe is made with pecans

Raisins – I didn’t have it so I did not use

Pineapple – crushed pineapple in juice. Which one did I use?

pinepalle and carrot cake — carrot cake regis and kathie lee – pineapple I used for this recipe

tasty carrot cake — carrot cake with pineapple-moist, tasty and easy recipe

HISTORY OF CARROT CAKE

The origins of carrot cake are disputed. Published in 1591, there is an English recipe “pudding in a Carret(sic) root” that is a stuffed carrot with meat, but includes elements of modern dessert like shortening, cream, eggs,raisins, sweetener (dates and sugar), spices, scraped carrot and breadcrumbs.

Of course you can believe it is France because former chef to Lous XVI, included recipe for a “Gâteau de Carottes”. So the question is which country invented the carrot cake. Is it England, France or Switzerland…Yes, there is third country in this game. To learn more visit WIKIPEDIA and educate yourself.

For 5 star cookies the history of carrot cake is long and successful. Let me just list a few of the most visited links when it comes to the best carrot cake recipes.

Maple Carrot Cheese Cake – O Canada

Nude and Prude – Carrot Mini Naked Cake

The Best Nutella Carrot Cupcakes-The Golden Recipe

The best Nutella carrot cupcakes from the best food blog 5starcookies-frost the baked cupcakes

Carrot Cake or When your boss is Bill Cosby

Carrot Cake-healthy cake for your lying soul

Nutella Cheese Carrot Cake – Hello Happy

making carrot cake with pineapple — carrot cake with pineapple-enjoy and share this amazing carrot cake recipe

To print this recipe, please check the box below.

Print – Make – Enjoy!

Carrot Cake with Pineapple

Yield: 10 serving

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Carrot Cake with Pineapple-Easy,Moist, Tasty.

The cake is made with lots of fresh carrots, walnuts, coconut and pineapple.

Also this carrot cake comes with the most outstanding cheese frosting.

Ingredients

2 1/4 cups flour (AP)
1 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg
2 tsp baking soda
1/4 tsp ground allspice
2 cups sugar
1 1/4 cups vegetable oil
2 tsp pure vanilla extract
3 large eggs
2 cups shredded carrots
1 cup walnuts
2 cups flaked coconut
1 (8 oz) can crushed pineapple in juice
Optional: 1 cup raisins
Cream Cheese Frosting
12 oz cream cheese, softened
1/4 cup milk
1 tsp vanilla extract
3 to 4 cup of icing sugar

Instructions

Grease and flour three 8 inch round cake pans.

Preheat oven to 350 F.

Using a medium bowl add flour, cinnamon, baking soda, salt, nutmeg, ground allspice. Stir and set aside.

In a mixing bowl add the following ingredients:

oil, sugar, eggs, vanilla extract. Mix until incorporated.

Your next step is to add flour mixture and beat until incorporated.

Then add coconut, walnuts, carrots and pineapple. Using the spatula mix all ingredients until incorporated and happy together.

Pour the mixture into 3 prepared pan.

Baked at 350 F for about 30 to 35 minutes or until done. Use toothpick to test if cake is baked.

Cool it.

MAKING CARROT CAKE FROSTING

In a large bowl add cream cheese, milk and vanilla. Mix until smooth.

Then gradually beat in icing sugar until you get the frosting for the carrot cake spreadable.

Assemble of original carrot cake

Be sure that 3 cakes are having a flat surface. In order to create it, layer off the tops of the cake using knife or cake leveler.

Place first cake layer on your cake stand.

Cover with cream cheese frosting.

Top with second cake layer then frosting.

Your next step is to add third layer.

Spread with remaining cheese frosting the top and sides. (if you want to and have enough frosting)

Decorate with chopped walnuts and chocolate.

Transfer to the fridge for a few hours or overnight.

Enjoy.

Notes

STORAGE

Fridge

- Store in the fridge for about 5 days.

Freezer

Frosted cake can be store in the freezer for about 3 months. (no more than 3 months)

make carrot cake — carrot cake with pineapple from 5 star cookies

FINAL NOTE

To find this amazing carrot cake recipe and many more visit amazon and buy this book. The book is full of tips, party ideas and holiday recipes. Some of the chapters from the book:

Hello New Year Brunch, Mother’s Days and Father’s Day Favorites, Happy Holidays and much more. You will learn about packing cookies and bars for shipping or summertime entertaining tips. Yes, this book is full of life, normal life we used to have. And since Regis is gone, this book is the part of the history. History we want to bring back.

Entertaining with Regis & Kathie Lee

carrot cake with pineapple – award winning carrot cake recipe

Thank you for visiting the best food blog, 5starcookies.com

See you soon….

Love and hugs

from Cookie

Oreo Breakfast Crepes – Dessert Recipe

March 7, 2024July 29, 2020 by cookies

I am so in love with this dessert recipe – Oreo Breakfast Crepes. It is super easy to make, impressive to serve, and so much fun to eat. Yes, crepe recipe with Oreo is our recipe for today. But wait there is more…

How to make Oreo Crepes

From breakfast to dinner you can serve crepes because they are so versatile. And so easy to make. The ingredients for standard crepes are simple: flour, eggs, milk, water, butter and salt. This is the base for the most crepe recipes. From here you can call your imagination and start building crepe castle full of sweet or savory possibility.

The next important step for making homemade crepes is the filling.

Yes, the Crepes Fillings. So for our recipe today we are going to use the following:

Nutella
Raspberry jam, whip cream, crumbled Oreos

Making Oreo Crepes — Making Oreo Breakfast Crepes from food blog 5starcookies

Equipment

KitchenAid Mixer, hand mixer
Non-stick crepe pan (for this recipe use 5 inch pan)
Knife for flipping crepes

Shopping List

flour
milk
eggs
salt
Oreo cookies
Nutella
Raspberry Jam
Heavy Cream

So, let’s review what we learn until now:

Crepe Base
Fillings for crepes
Equipment

Now, we can start making the best Oreo Breakfast Crepes.

the best crepes — The Best Oreo Breakfast Crepes from food blog 5starcookies

ACTION TIME

MAKING OREO BREAKFAST CREPES

Ingredients

1 cup flour (all purpose)

3 eggs

1 cup milk (2%)

1 1/4 cup water

1/8 tsp salt

Oreo cookies

Fillings for Crepes: Nutella, Raspberry Jam, Whip Cream

Instructions

Add the following ingredients to mixing bowl:

eggs, flour, water, milk and salt.

Your next step is to mix using the cage attachment until smooth.

Then let the batter rest for 5 minutes or up to 24 hours in the fridge.

When you are ready to make the crepes check the batter’s consistency.

It should be as thick as heavy cream.

Then heat and grease the pan. I used 5 inch

Grease the pan using 1/2 tsp of oil.

Heat 5 inch pan until hot.

Place one Oreo cookie in the middle of the pan.

Pour about 1/4 cup of batter around the Oreo cookie.

Cook for 1 to 2 minutes, until the crepe is golden on the bottom.

Flipping the Oreo Crepes

Then use the knife, spatula to lift the crepe and quickly flip it over.

Important: Be sure that knife goes under the Oreos before flipping.

Cook the second side for about 1/2 minute or until golden.

Slide the crepe to your favorite large plate.

Repeat with the remaining batter.

Storage of Crepes

To store wrap cooled crepes in plastic wrap then into a large zip-top freezer bag.

Keep in the fridge for up to 3 days.

If you want to store in the freezer no longer than 3 months.

Finishing Crepes

Fill each crepe with the filling of your choice.

Since you have Oreo in the middle you will have to work around it.

Spread Nutella around the Oreo, say thank you and rolled into cylinder or something similar to it.

Remember, all rolling is done around the big boss in the middle Oreo.

Repeat until done.

Another option is with the raspberry jam and heavy cream. Check the pictures below:

Enjoy and share.

To print recipe please check the box below.

Oreo Breakfast Crepes

Yield: 4 people serving

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Oreo Breakfast Crepes - It is super easy to make, impressive to serve, and so much fun to eat.

Yes, crepe recipe with Oreo is our recipe for today

Ingredients

1 cup flour (all purpose)
3 eggs
1 cup milk (2%)
1 1/4 cup water
1/8 tsp salt
Oreo cookies
Fillings for Crepes: Nutella, Raspberry Jam, Whip Cream

Instructions

Add the following ingredients to mixing bowl:

eggs, flour, water, milk and salt.

Your next step is to mix using the cage attachment until smooth.

Then let the batter rest for 5 minutes or up to 24 hours in the fridge.

When you are ready to make the crepes check the batter's consistency.

It should be as thick as heavy cream.

Then heat and grease the pan. I used 5 inch

Grease the pan using 1/2 tsp of oil.

Heat 5 inch pan until hot.

Place one Oreo cookie in the middle of the pan.

Pour about 1/4 cup of batter around the Oreo cookie.

Cook for 1 to 2 minutes, until the crepe is golden on the bottom.

Flipping the Oreo Crepes

Then use the knife, spatula to lift the crepe and quickly flip it over.

Important: Be sure that knife goes under the Oreos before flipping.

Cook the second side for about 1/2 minute or until golden.

Slide the crepe to your favorite large plate.

Repeat with the remaining batter.

Storage of Crepes

To store wrap cooled crepes in plastic wrap then into a large zip-top freezer bag.

Keep in the fridge for up to 3 days.

Freezer: 3 months

Finishing Crepes

Fill each crepe with the filling of your choice.

Since you have Oreo in the middle you will have to work around it.

Spread Nutella around the Oreo, say thank you and rolled into cylinder or something similar to it.

Remember, all rolling is done around the big boss in the middle Oreo.

Repeat until done.

Enjoy and share.

Ready to serve or ready to be served…

Oreo Crepes for YOU — Oreo Breakfast Crepes – Ready to eat the best crepes with Oreos

Other Crepes Recipes

Crepes-Your French Mission Statement – Link for the Recipe

Crepes Recipe Made with 100 percent Water

How to Make Coffee Crepes (Nutella Filling)

S’Mores Crepes – Dessert Crepes for YOU

Crepes Mini Treasure Bundle – Discover Happiness

Other Breakfast Recipes

Easy Broccoli Eggs Breakfast

Bread Breakfast Casserole-Sleeping Beauty Dream

Final Note

See how easy it is to make crepes.

Super easy! And so much fun when you add Oreos.

In case you want to add more than one Oreo when making crepes…don’t do it.

I tried adding 3 and it was hard to flip the crepe. My best advice is to use one Oreo cookie.

However, I tried with 2 and it did work. So, yes you can make with 2 Oreo cookies. See the picture below.

Final Grade: A+

Oreo Crepes – Made with 1 Oreo cookie

Oreo Breakfast Crepes is super easy recipe to make for your family

And Oreo Crepes – Made with 2 Oreo cookie

crepe recipes — Oreo Breakfast Crepes- impressive to serve

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

Love and hugs

from your favorite food blog

See you soon…

Also, don’t forget to be kind.

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