My son celebrated his 1st birthday three times… I may have gone a little bit overboard.  But hey – you only turn 1 once! In February we celebrated with a birthday photo shoot with my favorite local photographer Allie Beardsley Photography.  She took some amazing photos of my family including Matthew with his smash cake! (You can read all about his smash cake here!)

Next up was Matthew’s actual birthday on March 5th.  We had a small celebration at home with my, his big sister and our neighbors.  Unfortunately, my husband was training for deployment and wasn’t able to be there.  Bummer, I know.  But, it was still a fun time!  For this celebration, I made funfetti cookie cakelettes filled with buttercream frosting! Super yum!

And finally – it’s time for Matty’s official birthday party! You know – the one where you invite everyone you know and there is food, games, lots of kids and of course CAKE! We celebrated this big party just this past weekend and I teamed up with a local baker, Tiny Kitchen Cakes, to make the Sesame Street themed cupcakes for the party.

I have admired Kathy of Tiny Kitchen Cakes work since I moved to Germany.  She can do things with fondant that are so amazing – I wouldn’t even know where to begin to make some of the amazing cakes she does!  I contacted Kathy in January and asked if she would be willing to help me put together the fondant eyes, noses and mouth/beaks for the Sesame Street cupcakes and without hesitation, she agreed!  I was THRILLED because I had no clue how I was going to pull these off without her help!

When I baked these cupcakes, I wanted to use matching and coordinating liners for all of them.  So I used blue, green, red, and yellow chevron cupcakes all courtesy of Sweets & Treats Boutique.  If I haven’t said so before, I am completely in love with these liners.   The best thing about these liners – they hold up to ANY kind of cake you bake in them.  The colors are bright and vibrant and the size makes  a perfect cupcake – every time!  I may never use another liner ever again!

When it came time to put these cupcakes together it really wasn’t too difficult… it just took some planning, time and organization.  Kathy of Tiny Kitchen Cakes was generous enough to write a brief tutorial to share with my readers on how she made the fondant pieces… how awesome is that?  And really, the process is quite simple.

Please let me know if you have any questions about this process – I’ll do my best to answer them for you!!

Good luck and Enjoy!

Eyes, Nose, Mouth & Beak (by Tiny Kitchen Cakes)

Materials:

• white, black, orange, yellow, pink and light blue fondant
• knife
• 1″ round cookie cutter
• small oval or leaf cookie cutter
• piping tip
• rolling pin
• straw
• small brush
• clear vanilla extract or vodka
• powdered sugar

Steps:

1. 1. Set up your work area with all the tools you will need. Dust work surface with a little powdered sugar.
2. 2. Roll white fondant into small 1/4″ balls.  You’ll need two eyes for every cupcake you plan to make.
3. 3. Roll out black fondant into a thin sheet.  Using the end of the straw, cut out circles for the pupils and attach to eyeballs.
4. `
5. 4. Roll out pink fondant for Big Birds eyes. With a piping tip cut out circles, carefully attach to eyeballs.  Roll 1″ thin, lines of blue and attach next to the pink for the eyeshadow.  NOTE:  If the pieces don’t stick, use a very small dab of vodka or clear vanilla extract onto one piece before attaching.
6. 5. Roll out black and pink fondant. Using the round cookie cutter cut out circles for the mouth.  Cut teardrop shapes of pink fondant and attach to the center of the circle for Oscars tongue.  Fold to a 90 degree angle.
7. 
8. 6. Using the orange fondant for Elmo’s nose, form into an egg shape with one end slightly smaller than the other.
9. 7. Form yellow fondant into beak shapes. With a knife cut open the ends and pull apart.  Cut pink triangle shapes of fondant and attach as tongue.
10. 
11. 8. Store in an air-tight container for up to a month.  Best if used with-in a week.

Assembly (by JavaCupcake)

Elmo

Materials Needed

• Cupcakes
• Red frosting
• Eyes, orange nose and black mouth
• Wilton grass tip #233
• Piping bag

Assembly

1. 1. Fit the piping bag with the grass tip and fill with red frosting. 
2. 2. Hold the bag straight up over the cupcake and with medium pressure, squeeze frosting onto the cupcake.  In a quick, steady motion, pull bag straight up and release pressure.  Repeat this process until the entire cupcake is covered from edge to edge.  Apply a second layer of frosting so that a round mound (like a head) is created.
3. 3. Position the eyes toward the top of the cupcake so that they are touching.  Place the nose directly under the eyes with the fat end toward the mouth.  Press the mouth into place under the nose.

 Oscar the Grouch

Materials Needed

• Cupcakes
• Green frosting
• Brown frosting
• Eyes and black mouth with pink tongue
• Wilton grass tip #233
• 2 Piping bags

Assembly

1. 1. Fit the piping bag with the grass tip and fill with green frosting.
2. 2. Hold the bag straight up over the cupcake and with medium pressure, squeeze frosting onto the cupcake.  In a quick, steady motion, pull bag straight up and release pressure.  Repeat this process until the entire cupcake is covered from edge to edge.  Apply a second layer of frosting so that a round mound (like a head) is created.
3. 3. Position the eyes a 1/3 from the top of cupcake so that they are touching.  Press the mouth into place under the eyes.
4. 4. Fill another piping bag fitting with the grass tip and fill with brown frosting.  Pipe a “m” shape above the eyes to create eyebrows.

Cookie Monster

Materials Needed

• Cupcakes
• Blue frosting
• Mini chocolate chip cookies
• Eyes
• Wilton grass tip #233
• Piping bag

Assembly

1. 1. Fit the piping bag with the grass tip and fill with blue frosting.
2. 2. Hold the bag straight up over the cupcake and with medium pressure, squeeze frosting onto the cupcake.  In a quick, steady motion, pull bag straight up and release pressure.  Repeat this process until the entire cupcake is covered from edge to edge.  Apply a second layer of frosting so that a round mound (like a head) is created.
3. 3. Position the eyes a 1/3 from the top of cupcake so that they are touching.  Press the cookie  into place under the eyes.

Big Bird

Materials Needed

• Cupcakes
• Yellow frosting
• Eyes with eye lids and beaks
• Wilton open star tip #4b
• Piping bag

Assembly

1. 1. Fit the piping bag with the star tip and fill with yellow frosting.
2. 2. Hold the bag straight up over the cupcake and with medium pressure, squeeze frosting onto the cupcake.  In a quick, steady motion, pull bag straight up and release pressure.  Repeat this process until the entire cupcake is covered from edge to edge.  Apply a second layer of frosting so that a round mound (like a head) is created.
3. 3. Position the eyes a 1/3 from the top of cupcake so that they are touching.  Press the beak  into place under the eyes.

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]]> http://javacupcake.com/2013/04/tutorial-sesame-street-cupcakes/feed/ 6 http://javacupcake.com/2013/03/funfetti-peeps-cupcakes/?utm_source=rss&utm_medium=rss&utm_campaign=funfetti-peeps-cupcakes http://javacupcake.com/2013/03/funfetti-peeps-cupcakes/#comments Sun, 31 Mar 2013 10:08:48 +0000 Betsy Eves http://javacupcake.com/?p=8896 Yesterday was my son’s 1st birthday party and I’ve been super preoccupied with getting his Sesame Street cupcakes and all the food ready for that!  So… this morning, Easter, I knew I had to whip up something easy, but super cute for the party we are headed to this afternoon.  Luckily, my husband stepped up [Read On]

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Yesterday was my son’s 1st birthday party and I’ve been super preoccupied with getting his Sesame Street cupcakes and all the food ready for that!  So… this morning, Easter, I knew I had to whip up something easy, but super cute for the party we are headed to this afternoon.  Luckily, my husband stepped up and offered to make them for me… and so here we have Dave’s Funfetti Peeps Cupcakes!

Since this was a last minute endeavor he used a box mix and doctored it up with sprinkles, homemade frosting and some super cute Peeps on top!  (I helped just a little bit with the frosting.  hehe)

From start to finish I think it took my husband about 90 minutes to make… super easy and sure to be loved by everyone at the party today!

Happy Easter!

Print

Funfetti Peeps Cupcakes

Total Time: 1 hour, 30 minutes

Yield: 18-24 cupcakes - depending on size

Ingredients

Cupcakes
• White box cake mix (plus all the extra ingredients on the box)
• 1/2 cup rainbow jimmies
Buttercream
• 12 Tbsp unsalted butter, room temperature
• 5-6 cups powdered sugar
• 1/3-1/2 cup heavy cream
• pinch of salt
• 1 Tbsp vanilla
• rainbow jimmies
• large round piping tip & disposable piping bag
• Peeps chicks

Instructions

Cupcakes
1. Prepare cupcake batter as directed on the box. Fold 1/2 cup rainbow jimmies into the batter before scooping into cupcake liners.
2. Bake as directed. Cool in pans for 5-10 minutes before removing to a wire rack to cool completely.
Buttercream
3. Cream the butter until smooth. Add the sugar one cup at a time and beat until incorporated.
4. Add the vanilla, salt and 1/3 of heavy cream and mix until incorporated. Scrape the sides of the bowl, beat again and test the consistency. If you'd like a thinner frosting, add the remaining heavy cream. Beat on high for 2-3 minutes or until light and fluffy.
Assembly
5. Using a large round tip fitted to a disposable piping bag, swirl one tall later of frosting onto teach cupcake.
6. Gently press the rainbow jimmies onto only the sides of the frosting. Top each cupcake with a Peeps chick.
7. Store in air tight container for up to 3 days.

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]]> http://javacupcake.com/2013/03/funfetti-peeps-cupcakes/feed/ 3 http://javacupcake.com/2013/03/smores-peeps-pops/?utm_source=rss&utm_medium=rss&utm_campaign=smores-peeps-pops http://javacupcake.com/2013/03/smores-peeps-pops/#comments Thu, 28 Mar 2013 11:29:03 +0000 Betsy Eves http://javacupcake.com/?p=8878 Last week I participated in the Spring Hop Along Peeps party with 22 other amazeball bloggers and I collected a LOT of Peeps to prepare for it.  So now, I’ve got DOZENS of Peeps and needed something to make with them – S’mores Peeps Pops!  Seriously can’t go wrong with dipping marshmallows in chocolate and crushed graham [Read On]

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Last week I participated in the Spring Hop Along Peeps party with 22 other amazeball bloggers and I collected a LOT of Peeps to prepare for it.  So now, I’ve got DOZENS of Peeps and needed something to make with them – S’mores Peeps Pops!  Seriously can’t go wrong with dipping marshmallows in chocolate and crushed graham crackers!

I had a few helpers with these yummy treats!  My daughter and a few of the neighborhood kids came over to help decorate some of the Peeps.  We had graham crackers, sprinkles, jimmies and little baby chicks to sprinkle all over the chocolate.   Afterwards, one of the parents told me they thought these were such a great idea that next year for Easter they were going to decorate Peeps instead of eggs!  I think I started a new family tradition!

After the chocolate hardened on these pops, I packaged them up in treat bags and tied them with a piece of string and sent them to school with my daughter to hand out in one of her classes.  They make the perfect individual treat!

Enjoy!

Print

S’mores Peeps Pops

Ingredients

• 3-4 dozen Peeps Chicks in assorted colors
• 250g Lindt chocolate (or any other chocolate you want - just not baking chips)
• 1 cup crushed graham crackers
• Lollipop sticks
• Styrofoam block
• Wax paper (optional)

Instructions

1. Chop the chocolate into small chunks and place them in a microwave safe glass bowl. Microwave the chocolate for 45 seconds on 60% heat. Stir and repeat until the chocolate is 85% melted. Continue stirring until all the chocolate has melted and it is smooth.
2. Dip the bottom of the Peep chick in chocolate and shake off excess chocolate until no more drips off.
3. Set Peep into the crushed graham crackers and press cracker onto the chocolate until it is covered.
4. Dip about 1/2 inch of the lollipop stick into the chocolate the press it up into the bottom of the Peep - don't press it all the way through.
5. Press the lollipop stick into the Styrofoam block and allow to set until the chocolate has hardened. NOTE: If you don't have lollipop sticks, you can just place the completed Peeps on wax paper to harden.
6. Store in air tight containers or use candy bags to individually wrap them.

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]]> http://javacupcake.com/2013/03/smores-peeps-pops/feed/ 1 http://javacupcake.com/2013/03/carrot-cupcakes-diy-carrot-toppers/?utm_source=rss&utm_medium=rss&utm_campaign=carrot-cupcakes-diy-carrot-toppers http://javacupcake.com/2013/03/carrot-cupcakes-diy-carrot-toppers/#comments Tue, 26 Mar 2013 12:58:43 +0000 Betsy Eves http://javacupcake.com/?p=8824 It’s the week before Easter and I wanted to make something super special for my daughter to take to school to share with her teachers.  I’ve never made carrot cake before… honestly, I’ve never really eaten it either because usually when it’s served somewhere, it has nuts… and I’m allergic.  Boo.  So this carrot cupcakes [Read On]

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It’s the week before Easter and I wanted to make something super special for my daughter to take to school to share with her teachers.  I’ve never made carrot cake before… honestly, I’ve never really eaten it either because usually when it’s served somewhere, it has nuts… and I’m allergic.  Boo.  So this carrot cupcakes have no nuts but LOTS of flavor!

I searched and searched and searched the internet for a recipe.  There are LOTS of carrot cake and cupcake recipes.  A LOT.  Some had pineapple, some apple sauce, some coconut or raisins.  WHICH DO I CHOOSE?!?!

Finally, I settled on this recipe from the Food Network – 24 Karrot Gold Cupcakes.  There wasn’t one negative review on the recipe, so that had to be a plus.  But – of course I couldn’t help but doctor it up a little bit and put my own spin on things.

They turned out SO YUM!  Why haven’t I made carrot cake before!?!?

I also decided after seeing this tutorial by No Biggie for DIY carrot cupcake toppers that I wanted to make my own version of them to top these cupcakes! I mean how much more perfect are carrot cupcakes topped with carrots?  At the bottom of this post you’ll find my adaptation of this No Biggie’s tutorial!

Happy Easter!

Enjoy!

Print

Carrot Cupcakes

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 2 hours, 30 minutes

Yield: 18 cupcakes

Ingredients

Carrot Cupcakes
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 2 large eggs
• 1 cup vegetable oil
• 3/4 cup sugar
• 1/2 cup light brown sugar, packed
• 1 tsp vanilla
• 1/4 cup crushed pineapple, strained (I also wrang it out in a paper towel to get as much juice out as I could)
• 1/4 cup milk
• 2 cups grated carrots (2-3 large carrots)
Vanilla Bean Cream Cheese Frosting
• 6oz cream cheese, room temperature
• 6 Tbsp unsalted butter, room temperature
• 1 Tbsp heavy whipping cream
• 1 tsp vanilla extract
• the seeds from 1 vanilla bean
• pinch of salt
• 3 cups powered sugar
Decorating Supplies
• Disposable piping bag
• large round piping tip
• orange, green and yellow sprinkles
• PEEPS bunnies
• DIY Carrot Toppers
• Sugar flowers

Instructions

Carrot Cupcakes
1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
3. In another large bowl, beat the eggs. Add the oil and mix together.
4. Add the sugars and whisk until smooth and there are no more sugar clumps.
5. Add the vanilla, pineapple, carrots and milk and whisk until combined.
6. Add the wet ingredients to the dry ingredients. Fold until completely combined. Do not overmix.
7. Fill cupcake liners 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
8. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Vanilla Bean Cream Cheese Frosting
9. In the bowl of your stand mixer, cream together the butter and cream cheese.
10. Add the vanilla bean seeds, vanilla extract, salt and heavy cream and beat until incorporated - about 2 minutes.
11. Mix in the powdered sugar, one cup at a time, until smooth. Beat on high for 2 minutes.
12. Using a large round tip fitted on a disposable piping bag, squeeze a large round dollop of frosting on to the top of each cupcake.
13. Top cupcakes with sugar flowers, PEEPS bunnies and DIY carrots.

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For all the ins and outs to make these carrot cupcake toppers, visit No Biggie’s blog for the full tutorial!  I didn’t have all the supplies and tools she had to make them exactly the same, so I used what was in my house and I still think they turned out great!

Supplies

• Orange & green card stock
• Lollipop sticks
• Glue stick
• Scissors

Instructions

• Cut strips of orange card stock the long length of your paper. I cut mine about 1/3″, but you can cut whatever size works best for you. If you use a paper that isn’t color on both sides, make sure that any lines you draw to help you cut your paper are not visible on the white side. (I learned this the hard way once I started assembling them and had to trim the edges so you couldn’t see my lines.)
• Cut 3×2″ rectangles of green card stock.  Cut fringe up one side of the paper, making sure to leave about 1/4″ uncut.  (See pictures in the No Biggie tutorial for a better description.)
• Spread the glue stick on the uncut length of the green card stock.  Wrap that tightly around the end of the lollipop stick and hold for 30 seconds for the glue to adhere.  Fray out the fringe.
• Wrap the orange paper around the center of the lollipop stick and hold for 30 seconds.  Let go of the paper, it will be curled up like ribbon.  Glue the outer edge of the curled paper to the top of the stick at the base of the wrapped green fringe.   Glue the bottom inner edge about half way down the stick.  You may want to move the paper up/down or adjust it to how it looks best before gluing the bottom to the stick.  Hold the paper in place to let the glue adhere.

Wondering where I got some of these cupcake supplies?

Orange zigzag liners – Sweets & Treats Boutique
Sugar flowers – Lucks Food Decorating Company
Orange marshmallow bunnies – PEEPS & Co.

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]]> http://javacupcake.com/2013/03/carrot-cupcakes-diy-carrot-toppers/feed/ 2 http://javacupcake.com/2013/03/over-20-recipes-perfect-for-spring/?utm_source=rss&utm_medium=rss&utm_campaign=over-20-recipes-perfect-for-spring http://javacupcake.com/2013/03/over-20-recipes-perfect-for-spring/#comments Mon, 25 Mar 2013 13:41:39 +0000 Betsy Eves http://javacupcake.com/?p=8842 Spring is here!  Horray!  Let’s celebrate with a round-up of more than 20 JavaCupcake recipes perfect for this beautiful time of year! Enjoy! Cookies Birds Nest Cookies Whopper Robin Eggs Cookies Strawberry M&M Rice Krispy Treats Spring Sugar Cookies Cupcakes Funfetti Peeps Cupcakes Carrot Cupcakes with Vanilla Bean Cream Cheese Frosting + DIY Carrot Topper [Read On]

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Spring is here!  Horray!  Let’s celebrate with a round-up of more than 20 JavaCupcake recipes perfect for this beautiful time of year!

Enjoy!

Cookies

• Birds Nest Cookies
• Whopper Robin Eggs Cookies
• Strawberry M&M Rice Krispy Treats
• Spring Sugar Cookies

Cupcakes

• Funfetti Peeps Cupcakes
• Carrot Cupcakes with Vanilla Bean Cream Cheese Frosting + DIY Carrot Topper Tutorial
• Triple Lemon Cupcakes
• Aloha Cupcakes
• Carrot Cake Cupcakes
• Orange Zest & Poppy Seed Cupcakes
• Strawberry Jam Tea Cakes
• Easter Basket Cupcakes
• Sugar Cookie topped Cupcakes for Spring
• Lemon & Raspberry Cupcakes
• Piping Flowers on Cupcakes (an oldie, but a goodie!)

Muffins

• Layered Banana Strawberry & Nutella Muffins

Cakes

• Easter Bunny Cake
• Lemon Blueberry Poppyseed Pound Cake

Fruity Fun

• Amanda’s Strawberry Lemon Bars
• Pineapple Flowers
• Strawberry Shortcake
• Peace Blueberry Pie
• Triple Berry Pie
• Lemon Blueberry Tartlets

Bread & Rolls

• Hot Cross Buns

Peeps!

• S’mores PEEPS Pops
• Spring PEEPS Truffles

 

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]]> http://javacupcake.com/2013/03/over-20-recipes-perfect-for-spring/feed/ 2 http://javacupcake.com/2013/03/birds-nest-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=birds-nest-cookies http://javacupcake.com/2013/03/birds-nest-cookies/#comments Mon, 25 Mar 2013 10:59:06 +0000 Betsy Eves http://javacupcake.com/?p=8833 Easter is right around the corner and I wanted to make something unique to share on the blog.  Everyone and their mother has made birds nest cupcakes, cookies, cakes… heck, I’ve even made Easter basket egg nest cupcakes! So, I knew I wanted to come up with something I’ve never seen before and so these [Read On]

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Easter is right around the corner and I wanted to make something unique to share on the blog.  Everyone and their mother has made birds nest cupcakes, cookies, cakes… heck, I’ve even made Easter basket egg nest cupcakes! So, I knew I wanted to come up with something I’ve never seen before and so these Birds Nest Cookies were born!

My favorite sugar cookie cut out with a scalloped edge round cookie cutter topped with a rose of vanilla buttercream… then on top of that rose, a dark chocolate buttercream eggs nest filled with speckled Easter egg M&M candies.  Simple, unique and PERFECT for Spring or Easter.

You could easily use any kind of candy to top these cookies too.  Jelly beans, other chocolate shaped eggs… maybe even some chicks or PEEPS!  The possibilities are endless!

Enjoy!

Print

Birds Nest Cookies

Ingredients

• Buttercream Rose Sugar Cookies Click HERE for recipe
• Basic Chocolate Buttercream Click HERE for recipe
• Speckled Egg M&M candies
• Wilton #233 grass piping tip
• Disposable piping bags

Instructions

1. Make Buttercream Rose Sugar Cookies as directed in the link above.
2. Make Basic Chocolate Buttercream as directed in the link above.
3. Fill piping bag fit with the grass piping tip with chocolate buttercream.
4. Using medium pressure, pipe circles of frosting on top of eachother on the buttercream rose. Place a small dollop of frosting in the center.
5. Place three M&M candies in the center of each cookie.
6. Store in an airtight container for up to a week.

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]]> http://javacupcake.com/2013/03/birds-nest-cookies/feed/ 2 http://javacupcake.com/2013/03/buttercream-rose-sugar-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=buttercream-rose-sugar-cookies http://javacupcake.com/2013/03/buttercream-rose-sugar-cookies/#comments Sun, 24 Mar 2013 14:39:00 +0000 Betsy Eves http://javacupcake.com/?p=8813 I had never intended for these Buttercream Rose Sugar Cookies to be their own post…  But, after I piped on the roses I just thought they were too pretty not to share! The cookie is a basic sugar cookie… the recipe comes from the Betty Crocker Cooky Book that I’ve been using for 30 years. [Read On]

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I had never intended for these Buttercream Rose Sugar Cookies to be their own post…  But, after I piped on the roses I just thought they were too pretty not to share!

The cookie is a basic sugar cookie… the recipe comes from the Betty Crocker Cooky Book that I’ve been using for 30 years.  This is the recipe that my Mom used and that her Mom used.  The cookies come out perfect every time.  You could use any shape cookie cutter you wanted, as long as the general shape was round.  I like the scalloped edges the best.

The frosting is a basic buttercream and I tinted it green.  Really, you could color it several different shades of pretty pastel colors and it would be so super cute for a Spring party!

Enjoy!

Print

Buttercream Rose Sugar Cookies

Yield: 2 dozen cookies

Ingredients

Sugar Cookies
• 1/2 cup shortening
• 1/4 cup unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla or almond extract
• 2 ½ cups flour
• 1 tsp baking powder
• 1 tsp salt
Buttercream
• 1/2 cup unsalted butter, room temperature
• 1 lb powdered sugar, sifted
• 1/3 cup heavy cream
• 1 tsp vanilla
• pinch of salt
• Wilton Leaf Green food coloring gel
• Wilton 1M closed star tip
• Disposable piping bag

Instructions

Sugar Cookies
1. Line cookie sheets with parchment paper.
2. In the bowl of your stand mixer, cream butter, shortening and sugar together until light and fluffy.
3. Add the eggs and flavoring and mix on high for 2 minutes.
4. Sift flour, baking powder and salt together. Add it to the creamed mixture and blend on medium speed until all has been incorporated. Chill at least 1 hour.
5. Pre-heat oven to 400 F degrees. Roll dough ¼ inch thick on lightly floured board. Cut with 3” scalloped cookie cutter and place on prepared baking sheet.
6. Bake 6 to 8 minutes or until cookies are a delicate golden color.
7. Allow to cool on cookie sheet 3-4 minutes before removing to a wire rack to cool completely.
Buttercream
8. Cream together the butter and sugar until smooth.
9. Add the vanilla, salt and heavy cream. Beat on high for 4-5 minutes or until light and fluffy. NOTE: This frosting will be softer than my standard buttercream - I like it softer for spreading on cookies.
10. Using a toothpick, add a small dollop of gel and mix until the color is uniform.
Assembly
11. Fit your piping bag with the Wilton 1M closed star tip.
12. Starting in the center of the cookie, pipe the frosting around the cookie until you reach the edge. For a more detailed description on how to make the rose, watch this video .

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]]> http://javacupcake.com/2013/03/buttercream-rose-sugar-cookies/feed/ 3 http://javacupcake.com/2013/03/basic-chocolate-buttercream/?utm_source=rss&utm_medium=rss&utm_campaign=basic-chocolate-buttercream http://javacupcake.com/2013/03/basic-chocolate-buttercream/#comments Wed, 20 Mar 2013 13:45:30 +0000 Betsy Eves http://javacupcake.com/?p=8804 I needed my recipe for basic chocolate buttercream today and as I went to look for it on my blog, I realized I haven’t dedicated a post just to this frosting!  I didn’t feel like digging through all the recipes to find it, so I made it from memory and decided I needed to share [Read On]

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I needed my recipe for basic chocolate buttercream today and as I went to look for it on my blog, I realized I haven’t dedicated a post just to this frosting!  I didn’t feel like digging through all the recipes to find it, so I made it from memory and decided I needed to share it here with you!

This recipe is so super easy to  make, you’d think it took a long time when you taste it though!  The ingredients are basic, yet very specific. I use a dark chocolate cocoa powder, heavy cream and a pinch of salt.  These three ingredients (versus regular cocoa powder, milk and no salt) really take this buttercream to the next level.

I’ve used this recipe for cakes, cookies, cupcakes… anything really! It’s so yum!

Enjoy

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Basic Chocolate Buttercream

Yield: Enough to frost 12+ cupcakes

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/4 cup Hershey's dark chocolate cocoa powder, sifted
• 3 cups powdered sugar, sifted
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• pinch of salt

Instructions

1. In the bowl of your stand mixer, whip the butter on high until smooth.
2. While that is whipping, sift together the cocoa powder and powdered sugar.
3. Add the salt, sugar and cocoa to the butter and mix on low-medium until incorporated.
4. Add the vanilla and half the heavy cream. Whip until smooth.
5. Scrape the sides of the bowl.
6. Add the remaining cream slowly until you reach your desired thickness. You may or may not use all the cream.
7. Whip on high for 3-4 minutes. Frosting will lighten in color and become fluffy.
8. Store in airtight container in the refrigerator for up to a week. Bring back to room temperature again before using.

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]]> http://javacupcake.com/2013/03/basic-chocolate-buttercream/feed/ 4 http://javacupcake.com/2013/03/spring-hop-along-peeps-party/?utm_source=rss&utm_medium=rss&utm_campaign=spring-hop-along-peeps-party http://javacupcake.com/2013/03/spring-hop-along-peeps-party/#comments Mon, 18 Mar 2013 22:06:59 +0000 Betsy Eves http://javacupcake.com/?p=8745 Horray! It’s almost time for Spring and I am so super excited for the sunshine and warmer weather!  Springtime also means PEEPS bunnies and chicks and lots of delicious, fun recipes to make and eat!  So when Christi of Love from the Oven and Michelle from Sugar Swings! Serve Some asked me to participate in [Read On]

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Horray! It’s almost time for Spring and I am so super excited for the sunshine and warmer weather!  Springtime also means PEEPS bunnies and chicks and lots of delicious, fun recipes to make and eat!  So when Christi of Love from the Oven and Michelle from Sugar Swings! Serve Some asked me to participate in the Spring Hop Along PEEPS Party, I jumped on the chance!

I mean seriously – look at all the bloggers participating in this… I am a HUGE fan of EVERY SINGLE ONE of them! Make sure you take the time to click over to their blogs and check out all the fun food and crafts they’ve made… all featuring PEEPS!

Oh… and guess what?  There’s a PEEPS prize pack giveaway in this party too!! See below for all the details and to enter to WIN! 

What I’ve made for this party are Spring PEEPS Truffles… but not just any truffles.  I made Amaretto Truffles dressed them up super cute for Spring by rolling them in fun sprinkles and jimmies and topped them with a rainbow assortment of PEEPS bunnies!

A friend of mine said it looked like these bunnies were pooping truffles… hehe What do you think?

I think these cute little bunnies would look perfect on display at your Easter party!  You wouldn’t even have to put a PEEP on every single one… maybe just a couple sitting on top of a few truffles on your display.  SO CUTE!

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Spring PEEPS Truffles

Yield: 24 PEEPS truffles

Ingredients

Truffles
• 250g Lindt Excellence 50% chocolate
• 3/4 cup heavy cream (I used 32%)
• 3 Tbsp flavoring (I used Disaronno - but you could use any liquor or flavoring you wanted)
• 2 Tbsp unsalted butter
Adornments
• Sprinkles/Jimmies - pastel colors, Spring/Easter assortments
• Sanding sugar
• Sugar pearls
• 24 PEEPS bunnies
• toothpics
• Spring colored mini cupcake liners
Supplies for Rolling Truffles
• Baking sheet
• Wax paper
• Melon baller
• small bowls
• forks/spoons
• small plates

Instructions

1. Finely chop the chocolate and place it in a medium glass bowl.
2. Put the cream, butter and amaretto (or other flavoring) in a medium pot over medium-high heat.
3. Stirring often, heat cream until it just beings to bubble. Remove immediately and pour over the chopped chocolate.
4. Let the chocolate and cream sit, untouched, for 1 minute.
5. Stir gently until smooth being careful not to create any air bubbles.
6. Cool to room temperature, cover and place in the refrigerator overnight.
7. Prepare all your supplies before you begin rolling truffles... Line baking sheet with wax paper. Place sprinkles, cocoa, sugar in small bowls and lay out forks & melon baller.
8. Scoop 3/4in-1in balls of chocolate using the melon baller. Gently and quickly roll the chocolate in your hand until a ball forms. The chocolate will begin to melt by the heat of your hands, so work quickly. Place each ball 1in apart and in rows on your prepared baking sheet. Chill in the freezer for 5-10 minutes after all the balls are rolled. While they are chilling, prepare small plates by covering them with wax paper. Prepare one plate for each variation of coatings.
9. Using a spoon or fork, lift one rolled ball at a time off the tray. Drop it into your desired coating and roll around until completely covered. Place coated truffle onto prepared plate. NOTE: Keep like truffles together... you don't want them to touch and get contaminate each other!
10. Place each truffle in a mini cupcake liner.
11. When ready to serve and display, press a toothpick into the bottom of a PEEPS bunny and place it into the top of the truffle.
12. Store in a container with a lid in your freezer or refrigerator until ready to serve. Best served cold.

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Ready for more fabulous PEEPS recipes and ideas?  

Visit the following websites, each is sharing an amazing PEEPS post for you today, so hop on over and check them all out!   Don’t forget to enter to win the fabulous PEEPS Prize Pack as well!   Happy Spring!

• PEEPS bunnies in Chocolate Easter Eggs from The Decorated Cookie
• PEEPS Cupcakes from Hoosier Homemade
• Spring PEEPS Truffles from Java Cupcake
• Pavlova Peeps Nests from Crazy for Crust
• PEEPS S’mores from The Southern Institute
• Giant PEEPS Cereal Treat from Dollhouse Bake Shoppe
• PEEPS Candy Bars from The Domestic Rebel
• Rice Krispies PEEPS from Creative Food
• Easter Cake with White Chocolate PEEPS from Bird on a Cake
• Hula Bunny PEEPS from Sugar Swings! Serve Some
• Peeping Peeps from Miss Candiquik
• Bird House S’mores on a Stick From Kitchen Fun with My Three Sons
• Layered S’mores Brownies with PEEPS from Shugary Sweets
• PEEPS Brownie Pops from Munchkin Munchies
• Easter PEEPS in their Finest from Pint Sized Baker
• Peeps Get Married from Haniela’s
• Peek A Boo PEEPS Cookies from In Katrina’s Kitchen
• Spring Hop Along PEEPS Party from Love From the Oven
• PEEPS Eclair Cake Cups from Inside BruCrew Life
• Raiding the Carrot Patch – Peeps Pudding from Hungry Happenings
• Very Vanilla PEEPS Cake from Pink Little Cake
• Peeps Centerpiece Cookies from The Baked Equation
• PEEPS Magician Hat from Not Your Momma’s Cookie

NOTE: Since I’m 6-9 hours ahead of everyone else… other bloggers may not have their posts live on their blog yet. Be patient and check back often!

It’s time to WIN some PEEPS!?!? Check out this awesome prize pack and use the entry form below for your chance to win it! 

Open to US Residents Only (APO addresses accepted).  

Use the Rafflecopter Widget below to enter, please remember it can be slow to load.  Good luck!

a Rafflecopter giveaway

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]]> http://javacupcake.com/2013/03/spring-hop-along-peeps-party/feed/ 40 http://javacupcake.com/2013/03/irish-stout-cake-with-baileys-white-chocolate-ganache/?utm_source=rss&utm_medium=rss&utm_campaign=irish-stout-cake-with-baileys-white-chocolate-ganache http://javacupcake.com/2013/03/irish-stout-cake-with-baileys-white-chocolate-ganache/#comments Fri, 15 Mar 2013 17:16:28 +0000 Betsy Eves http://javacupcake.com/?p=8754 It’s that time of year again… the time where I stock up on Guinness beer and Bailey’s Irish cream and Jameson whiskey.   And why? you may be wondering… well, it’s St. Patrick’s Day!  The day American’s celebrate their Irish heritage by getting sloshed! HA! I don’t particularly drink too much… so I like to use my liquor in [Read On]

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It’s that time of year again… the time where I stock up on Guinness beer and Bailey’s Irish cream and Jameson whiskey.   And why? you may be wondering… well, it’s St. Patrick’s Day!  The day American’s celebrate their Irish heritage by getting sloshed! HA! I don’t particularly drink too much… so I like to use my liquor in my baking and this year made a chocolate Guinness Irish stout cake filled with Bailey’s cream cheese frosting and covered in white chocolate Bailey’s ganache.

OOooooooooooooooooooooh yeah.

This chocolate cake is seriously one of my all time favorites.   I mean, I could make this cake over and over and over again (and trust me, I already have) and NEVER get tired of it.

At first, I just wanted to make a single layer of cake and cover it in a simple white chocolate Bailey’s ganache.  BUT… I didn’t have a large enough round pan (I wanted a 10in round pan, but I only had an 8in round).   Boo.  So, two 8in rounds it was.   Between the  two layers of cake is a Bailey’s Irish cream & white chocolate ganache that I let set up overnight in the fridge so that I could spread it.  On top is hot ganache poured over the cake and down the sides.  I love that you can see the chocolate layers of this cake too.  Yaahh… this cake is good.

I brought it over to my neighbor Chrissy’s house to share with her family.  I served a big ole slice to her husband with a Guinness… HUGE hit!

Enjoy!

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Irish Stout Cake with Bailey’s Ganache

Total Time: 24 hours

Yield: 1 2-layer 8-inch cake

Dark chocolate Guinness Stout cake filled with Bailey's cream cheese frosting topped with Bailey's ganache and white chocolate shavings - the perfect St. Patrick's Day dessert!

Ingredients

Irish Stout Cake
• 2 cups flour
• 2 cups sugar
• 2 tsp baking soda
• 3/4 tsp salt
• 2 eggs
• 1/2 cup buttermilk
• 1 tsp vanilla
• 1 cup unsalted butter
• 1 12oz bottle of Guinness Stout beer
• 3/4 cup dark chocolate cocoa powder (I used Hershey's)
• 1 Tbsp espresso powder
Bailey's Cream Cheese Frosting
• 6oz cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1/4 cup shortening
• 2 1/4 cups powdered sugar
• 1/8 tsp salt
• 1 Tbsp Bailey's Irish Cream
Bailey's Ganahe
• 6oz high quality white chocolate (not white chocolate chips)
• 1/4 cup heavy cream
• 1/4 cup Bailey's Irish Cream
• 1 Tbsp unsalted butter
• White chocolate shavings (garnish)

Instructions

Irish Stout Cake
1. Preheat oven to 375 F degrees. Grease and flour 2 8in round cake pans. I also lined mine with parchment paper.
2. In a medium pot, melt the butter over medium-high heat. Whisk in the beer, cocoa powder and espresso powder until smooth. Bring to a simmmer and let bubble 1-2 minutes, stirring constantly. Set aside to cool 5-10 minutes.
3. While it's cooling, sift together the flour, sugar, baking soda and salt in a large bowl. Set aside.
4. In another large bowl, whisk together the vanilla, eggs and buttermilk.
5. Once the chocolate mixture has slightly cooled, add 1-2 Tbsp of it to the eggs and milk and whisk until smooth. This is going to temper the eggs so they don't scramble. Slowly pour the remaining chocolate in with the eggs and whisk until incorporated.
6. Make a well in the flour and pour in the chocolate. Use a spatula to fold together until no more flour can be seen. It will still be clumpy at this point. With your whisk, quickly stir the batter 20 strokes. Do not over mix. The batter may still have a few lumps in it, but that's okay.
7. Divide the batter evenly into the prepared pans. (I got about 2 3/4 cup of batter into each pan.)
8. Bake at 375 F degrees for 15 minutes. Reduce the temperature to 350 F degrees and cook another 14-16 minutes or until a toothpick comes out clean.
9. Cool cake in the pans for 10 minutes until removing to a wire rack to cool completely.
10. Once cooled, trim the tops so that each cake is level and the same height.
11. Wrap cake layers and freezer for several hours or over night.
Bailey's Irish Cream Frosting
12. Using your stand mixer, cream together the cream cheese, butter and shortening until smooth.
13. Add the powdered sugar and beat on high for 2 minutes. Scrape the sides of the bowl to ensure everything is incorporated.
14. Add the Bailey's and salt and mix for 1 more minute.
15. Chill in the freezer for about 10 minutes or until firm and easily spreadable without being too soft.
Bailey's Ganache
16. Run the white chocolate though the food processor until it is in very small, fine pieces. If you don't have a food processor you can just chop the chocolate into very small, fine pieces. Place them in a medium glass bowl.
17. In a medium pot, bring the heavy cream, Bailey's and butter to a simmer. DO NOT BOIL. Pour cream over the chocolate and let it stand for 1 minute.
18. Stir chocolate and cream slowly and smoothly until all the chocolate has melted. Do not over-stir the chocolate... you don't want to create air bubbles.
19. Place the bowl in a ice bath until it has come to room temperature. Cover and chill for 1 hour or until it has thickened.
Assembly
20. Place first layer of cold from the freezer cake on your cake stand, cut side up. Using all the cream cheese frosting, spread an even, flat layer across the top of the cake to the edges. Place the second layer of cake, cut side down on top of the frosting. Press down gently until the top is level. Put cake in the freezer for 10-15 minutes.
21. Remove the cake from the freezer and spoon ganache on the top of the cake. Using an offset spatula, GENTLY AND SLOWLY spread the ganache to the sides of the cake. Add more ganache when needed to create an even layer. You'll want the ganache to slightly drip off the sides, but most of it to remain on top. Pop any air bubbles with a toothpick.
22. Garnish the top of the cake with white chocolate shavings.
23. Store cake in refrigerator until ready to serve. Remove 15-20 minutes before you want to cut the cake.
24. Store in an air tight container up to 2 days.

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]]> http://javacupcake.com/2013/03/irish-stout-cake-with-baileys-white-chocolate-ganache/feed/ 6 http://javacupcake.com/2013/03/butterfinger-cupcakes/?utm_source=rss&utm_medium=rss&utm_campaign=butterfinger-cupcakes http://javacupcake.com/2013/03/butterfinger-cupcakes/#comments Mon, 11 Mar 2013 13:52:12 +0000 Betsy Eves http://javacupcake.com/?p=8734 So my husband is gone for 3 weeks training for his upcoming deployment… one could call these three weeks training for the Army Wives who are left at home too.  It’s like a trial run for how things will be when the one man who holds our whole world together – isn’t there anymore.  Last [Read On]

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So my husband is gone for 3 weeks training for his upcoming deployment… one could call these three weeks training for the Army Wives who are left at home too.  It’s like a trial run for how things will be when the one man who holds our whole world together – isn’t there anymore.  Last Friday night, about 20 of us Army Wives got together for an evening of food, drinks and lots of fun… just a few hours to help take our minds off our husbands being away and a chance to build community and make new friends.  I wanted to bring something to the party that the women could really indulge themselves… so I made Butterfinger Cupcakes!

I used my standard dark chocolate cake recipe for the cupcake, dipped each cupcake in chocolate ganache and swirled Butterfinger buttercream on top… of course all topped with a Butterfinger egg!

I also thought I’d dress these cupcakes up for Spring!  It has been sunny and 50F here the last week and it’s gotten me excited for warmer weather! Come on Spring!

Enjoy!

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Butterfinger Cupcakes

Total Time: 3 hours

Yield: 2 dozen cupcakes

Ingredients

Chocolate Cupcakes
• Use THIS RECIPE
Chocolate Ganache
• 100g chocolate (I used Lindt Excellence 50% cocoa)
• 1/3 cup heavy cream
• 1 Tbsp unsalted butter
• 1 tsp vanilla
Butterfinger Buttercream
• 1 cup unsalted butter, room temperature
• 1 cup creamy peanut butter
• 3 cups powdered sugar
• 1/2 cup heavy cream
• pinch salt
• 3 Butterfinger candy bars - regular size
• 24 Butterfinger Nesting Eggs

Instructions

Chocolate Cake
1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
2. Prepare batter as directed in the instructions found in the link above.
3. Fill cupcake liners 2/3 full and bake 18-20 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
Chocolate Ganache
4. Chop chocolate into very fine pieces and place into a medium glass bowl.
5. Over medium-high heat, heat the cream, butter and vanilla until just simmering. Do not let it come to a complete boil.
6. Pour cream over chocolate and let it set for 1 minute untouched.
7. Stir gently until smooth and all the chocolate has melted. Be careful not to allow any air bubbles to form.
8. Immediately dip the top of each cooled cupcake in the ganache. Allow to sit 1 hour or until the chocolate has set.
Butterfinger Buttercream
9. Cream together the peanut butter and butter for 2-3 minutes.
10. Add the powdered sugar and mix until smooth. Scrape the sides of the bowl and add the heavy cream and salt.
11. Mix on high 4-5 minutes or until light and fluffy and has become lighter in color.
12. Using your food processor, chop up the candy bars until they have broken up into small, very fine pieces.
13. Fold the Butterfinger into the frosting.
14. Using a large round tip, pipe a round of frosting onto each cupcake. Top with a Butterfinger Egg.

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]]> http://javacupcake.com/2013/03/butterfinger-cupcakes/feed/ 3 http://javacupcake.com/2013/03/double-chocolate-buttermilk-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=double-chocolate-buttermilk-muffins http://javacupcake.com/2013/03/double-chocolate-buttermilk-muffins/#comments Sun, 10 Mar 2013 09:10:17 +0000 Betsy Eves http://javacupcake.com/?p=8725 It’s Sunday morning, the hubby has been gone for a week already and I need a little something guilty to start the week off right!  Double Chocolate Buttermilk Muffins.  That’s right… you heard me.  CHOCOLATE for breakfast!! This recipe is a 1-bowl, super simple recipe that takes just minutes to whip together.  It actually took [Read On]

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It’s Sunday morning, the hubby has been gone for a week already and I need a little something guilty to start the week off right!  Double Chocolate Buttermilk Muffins.  That’s right… you heard me.  CHOCOLATE for breakfast!!

This recipe is a 1-bowl, super simple recipe that takes just minutes to whip together.  It actually took longer for the oven to heat up than it did to make the batter for these muffins.  They are great solo or with a giant cup of coffee… which is how I’m going to eat it (or three) this morning!

Now – you could totally frost these with a ganache or buttercream and call them a cupcake… but there’s so much deliciosness packed into this little muffin that you don’t need any frosting!

Enjoy!

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Double Chocolate Buttermilk Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 35 minutes

Yield: 1 dozen muffins

Ingredients

• 250g (about 5oz) chocolate (I used Lindt Excellence 50% cocoa)
• 1/2 cup unsalted butter
• 2 cups flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 eggs
• 1 tsp vanilla
• 1 cup semi-sweet chocolate chips + plus more for garnish

Instructions

1. Preheat oven to 350 F degrees. Line muffin pan with liners.
2. In a small pan over medium heat, melt the chocolate and butter together and set aside to cool.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
4. Make a well in the center of the flour and add the eggs, buttermilk, vanilla and cooled, melted chocolate and blend until smooth.
5. Fold in the chocolate chips.
6. Scoop batter into each liner 2/3 full and place 4-6 chocolate chips on top.
7. Bake 18-20 minutes or until a toothpick comes out clean.
8. Cool in pan for 5 minutes before removing to a wire rack to cool completely. NOTE: Have patience!! Waiting to take them out is important because the muffin tops will come off if you try to pull them out too early!
9. Store in an airtight container for 2-3 days.
10. Serve with coffee or a big glass of milk!

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]]> http://javacupcake.com/2013/03/double-chocolate-buttermilk-muffins/feed/ 7 http://javacupcake.com/2013/03/amaretto-truffles/?utm_source=rss&utm_medium=rss&utm_campaign=amaretto-truffles http://javacupcake.com/2013/03/amaretto-truffles/#comments Sat, 09 Mar 2013 19:40:56 +0000 Betsy Eves http://javacupcake.com/?p=8706 I have no real reason for making these rich, decadent Amaretto Truffles other than I wanted to eat them myself.  I recently started a truffle board on Pinterest and have been obsessed with making them myself.  I’ve made ganache so many times that I questioned why I had never taken the next step and made [Read On]

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I have no real reason for making these rich, decadent Amaretto Truffles other than I wanted to eat them myself.  I recently started a truffle board on Pinterest and have been obsessed with making them myself.  I’ve made ganache so many times that I questioned why I had never taken the next step and made truffles.

My husband graciously left me about 1/4 cup of Disaronno in the bottle – so I knew that these truffles would have to be amaretto.  I mean, chocolate and amaretto go hand in hand.

Overall – these truffles were pretty simple to make.  Not too many steps, few ingredients and a low skill level is needed.  The only part that I think will get better with more practice is the rolling into perfectly round balls.  I found that the chocolate melted so quickly in my hands and got soft… so it became hard to roll perfect balls.  Next time, I might try rolling them in smaller batches, keeping the unused ganache in the fridge and cold.

The next batch of truffles I’ll try… Bakerella’s Peanut Butter Truffles.  Woah – YUM!

Enjoy!

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Amaretto Truffles

Yield: 24 truffles

Ingredients

Truffles
• 250g Lindt Excellence 50% chocolate
• 3/4 cup heavy cream (I used 32%)
• 3 Tbsp Amaretto (I used Disaronno)
• 2 Tbsp unsalted butter
Truffle Coatings
• Cocoa powder
• Powdered sugar
• Chocolate jimmies
Supplies for rolling truffles
• Baking sheet
• Wax paper
• Melon baller
• small bowls
• forks/spoons
• small plates
• mini cupcake liners

Instructions

1. Finely chop the chocolate and place it in a medium glass bowl.
2. Put the cream, butter and amaretto in a medium pot over medium-high heat.
3. Stirring often, heat cream until it just beings to bubble. Remove immediately and pour over the chopped chocolate.
4. Let the chocolate and cream sit, untouched, for 1 minute.
5. Stir gently until smooth being careful not to create any air bubbles.
6. Cool to room temperature, cover and place in the refrigerator overnight.
7. Prepare all your supplies before you begin rolling truffles... Line baking sheet with wax paper. Place sprinkles, cocoa, sugar in small bowls and lay out forks & melon baller.
8. Scoop 3/4in-1in balls of chocolate using the melon baller. Gently and quickly roll the chocolate in your hand until a ball forms. The chocolate will begin to melt by the heat of your hands, so work quickly. Place each ball 1in apart and in rows on your prepared baking sheet. Chill in the freezer for 5-10 minutes after all the balls are rolled. While they are chilling, prepare small plates by covering them with wax paper. Prepare one plate for each variation of coatings.
9. Using a spoon or fork, lift one rolled ball at a time off the tray. Drop it into your desired coating and roll around until completely covered. Place coated truffle onto prepared plate. NOTE: Keep like truffles together... you don't want them to touch and get contaminate each other!
10. Place each truffle in a mini cupcake liner.
11. Store in a container with a lid in your freezer or refrigerator until ready to serve. Best served cold.

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]]> http://javacupcake.com/2013/03/amaretto-truffles/feed/ 0 http://javacupcake.com/2013/03/happy-1st-birthday-matthew/?utm_source=rss&utm_medium=rss&utm_campaign=happy-1st-birthday-matthew http://javacupcake.com/2013/03/happy-1st-birthday-matthew/#comments Tue, 05 Mar 2013 12:39:18 +0000 Betsy Eves http://javacupcake.com/?p=8687 I’ve been awake since 0530, too excited to sleep.  Today is the first birthday of my baby boy, Matthew! One year ago today, via c-section, my sweet little man was born in Weiden, Germany at 8:31am.  Matthew William weighed 5lbs 12oz and was 19.5 inches long. Matty was so tiny when he was born, it’s almost [Read On]

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Photo Credit: Allie Beardsley Photography

I’ve been awake since 0530, too excited to sleep.  Today is the first birthday of my baby boy, Matthew! One year ago today, via c-section, my sweet little man was born in Weiden, Germany at 8:31am.  Matthew William weighed 5lbs 12oz and was 19.5 inches long.

Matty was so tiny when he was born, it’s almost hard to believe that in just a year later, he’s grown into such a little man!  I’m sure he’s well over 20lbs now and at least 23in long… we’ll find out for sure tomorrow at his 1 year check-up though!

Photo Credit: Allie Beardsley Photography

We started celebrating Matty’s birthday in the middle of February with a birthday photo session with Allie Beardsley Photography.   Allie did Matty’s birth pictures too so I was super excited when she was able to take his 1st birthday pictures as well.

For this photo session, I needed a great cake for Matty to eat, smash and get messy with!  I knew it just had to be pretty for pictures, so I made a yellow cake and frosted it with a flour frosting.  Pretty basic.

Photo Credit: Allie Beardsley Photography

To decorate the cake, I went with the theme of his party – Sesame Street!  Since I’ve never done any kind of formal cake decorating I knew I had to keep things simple.  I colored the frosting in orange, yellow, green and blue then added a yellow border along the edges of the cake.  I used the green frosting to make the Sesame Street sign, outlined it in yellow then piped Matthew and the #1 on it.  I used the remaining colored frosting to pipe dots along the side of the cake.  Overall, I think it turned out pretty darn cute!  And… Matty had a BLAST smashing it and eating it!

Tonight we’re celebrating Matthew’s official birthday with mini chocolate chip cookie cakes.  I’ll be writing about them and the Sesame Street cupcakes I’m making for his big birthday party at the end of the month… so stay tuned for that!

HAPPY BIRTHDAY MATTY PANTS!!! MOMMY LOVES YOU SO MUCH!!!! 

Photo Credit: Allie Beardsley Photography

And just because this picture is one of my absolute favorites – I had to share it with you! I ordered us matching Sesame Street birthday shirts to wear for all of Matty’s parties. On each shirt they had all the different nicknames we call Matthew – and of course, on his shirt, it says his name!

I ordered these shirts from Cheaper Than Shirt on ETSY. They were super easy to have custom made and were really reasonably priced! Plus – the people who run the shop were super nice and they shipped fast!

Photo Credit: Allie Beardsley Photography

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]]> http://javacupcake.com/2013/03/happy-1st-birthday-matthew/feed/ 7 http://javacupcake.com/2013/03/jumbo-blueberry-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=jumbo-blueberry-muffins http://javacupcake.com/2013/03/jumbo-blueberry-muffins/#comments Mon, 04 Mar 2013 04:25:13 +0000 Betsy Eves http://javacupcake.com/?p=8672 Last week I was going to host my son’s 1st birthday party until 75% of my family got sick.  I had already purchased all of the food supplies for the party as well which meant now… I needed to use it all up before it spoiled.  So today, I offered to make my husband a [Read On]

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Last week I was going to host my son’s 1st birthday party until 75% of my family got sick.  I had already purchased all of the food supplies for the party as well which meant now… I needed to use it all up before it spoiled.  So today, I offered to make my husband a batch of jumbo blueberry muffins to take out to training with him.

I’ve made blueberry muffins in the past, but none of them truly got the rise out of them that I wanted them to.  None had that true muffin top like you want in a blueberry muffin.  But not these!  These muffins rose up beautifully and have a nice, sweet crispy top that is worth of a jumbo muffin!  Packed full of fresh blueberries, these muffins are juicy and sweet and the addition of cinnamon adds a depth that’s unexpected in the flavor.  And I call them Jumbo because of how much they rise and puff up out of their liners!!  JUMBO-licious!

I’m pretty certain that none of my husbands soldiers will notice anything other than the fact that they taste AMAZING.  But ya know, I’m good with that.  They’ll be happy and fed and off to train for war.  It’s the least I can do.

(NOTE:  The liners used for these muffins come from Sweets & Treats Boutique.  My new FAVORITE place for liners and all kinds of other great baking supplies!)

Enjoy!

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Jumbo Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Yield: 16-18 muffins

Ingredients

• 3 cups +1 Tbsp flour, divided
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 1 cup sugar
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 2 cups fresh blueberries, divided
• Sugar in the Raw - for dusting (any coarse sugar will work)

Instructions

1. Preheat oven to 425 F degrees. Line muffin tin with liners.
2. Toss 1 3/4 cups blueberries in 1 Tbsp flour. Set aside remaining 1/4 cup of berries for later.
3. In a large bowl, sift together the flour, baking powder, cinnamon and salt.
4. In another large bowl, whisk the eggs and the sugar together until smooth. Add the sour cream, milk, oil and vanilla and whisk again until smooth.
5. Make a well in the center of the flour and pour in the wet ingredients. By hand, fold the two together just until all the dry has been incorporated. Do not overmix.
6. Gently fold in the 1 3/4 cups of blueberries.
7. Using an ice cream scoop, drop mounds of batter into each liner... filling them completely. It's okay if they look too full, they won't be. You want the muffins to puff up big!
8. Using the reserved berries, press 1-3 berries into the top of each mound of batter. Sprinkle the Sugar in the Raw over the top.
9. Bake at 425 F degrees for 5 minutes then reduce heat to 375 F degrees and bake an additional 18-22 minutes - or until the tops are golden brown.
10. Cool in pan for a few minutes before removing to a wire rack to cool completely.

Notes

Recipe adapted from: Sally's Baking Addiction

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]]> http://javacupcake.com/2013/03/jumbo-blueberry-muffins/feed/ 2 http://javacupcake.com/2013/03/white-chocolate-chip-lemon-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=white-chocolate-chip-lemon-cookies http://javacupcake.com/2013/03/white-chocolate-chip-lemon-cookies/#comments Sun, 03 Mar 2013 12:02:29 +0000 Betsy Eves http://javacupcake.com/?p=8659 A new McDonald’s opened up this week 5 minutes from my house.  Before it’s opening, the closest McD’s was 40 minutes away… so we hardly ever went there.  The McCafe serves giant white chocolate chip lemon cookies that are SO YUM!  They are crisp on the edges and soft in the middle and full of [Read On]

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A new McDonald’s opened up this week 5 minutes from my house.  Before it’s opening, the closest McD’s was 40 minutes away… so we hardly ever went there.  The McCafe serves giant white chocolate chip lemon cookies that are SO YUM!  They are crisp on the edges and soft in the middle and full of lemon flavor.  Unlike like cookie I’ve ever had at a fast food restaurant before.  I just new I had to recreate these cookies at home!

And what better time than right before my hubby is going away for a few weeks to train for his upcoming deployment.  A big platoon of soldiers needs cookies to fuel themselves while training, right? So into the kitchen I went this morning to whip up a batch.

You could have these cookies made in about 30 minutes – they’re that simple yet so super delicious!  I made a bunch of little cookies so they would go further, but you could easily make them bigger – like the one I got at McD’s!

Enjoy!

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White Chocolate Chip Lemon Cookies

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 1 hour

Yield: 3 dozen cookies

Ingredients

• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (12 Tbsp) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 egg
• 1 large lemon, zested and juiced
• 2 cups white chocolate chips

Instructions

1. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
2. In a small bowl, sift together the flour, baking soda and salt.
3. In the bowl of your stand mixer, press the lemon zest into the white sugar until it's fluffy and fragrant. Add the brown sugar and butter and cream until smooth and fluffy.
4. Beat in the egg.
5. Mix in the lemon juice.
6. Add the flour and mix until just combined.
7. Fold in the white chocolate chips.
8. Roll golf ball size (1in) balls of dough in your hand and gently press them onto the cookie sheet 1-2 inches apart- slightly flattening them.
9. Bake 9-11 minutes or until air bubbles form and the edges SLIGHTLY turn golden.
10. Remove from the oven and cool on the cookie sheet 3 minutes. NOTE: If you remove them before 3 minutes, they will be too soft and will break.
11. Move to a wire rack to cool completely.
12. Store in an air tight container for 3-4 days or EAT IMMEDIATELY!

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]]> http://javacupcake.com/2013/03/white-chocolate-chip-lemon-cookies/feed/ 6 http://javacupcake.com/2013/02/free-printable-welcome-home-cake-bunting/?utm_source=rss&utm_medium=rss&utm_campaign=free-printable-welcome-home-cake-bunting http://javacupcake.com/2013/02/free-printable-welcome-home-cake-bunting/#comments Thu, 28 Feb 2013 16:22:23 +0000 Betsy Eves http://javacupcake.com/?p=8640 My first free printable for you is a  Welcome Home Cake Bunting! YAY! Yesterday, my neighbor returned home from a 9 month deployment to Afghanistan.  There is nothing I love more than to see one of my friends be reunited with their family.   So when Violeta asked me to make a welcome home cake [Read On]

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My first free printable for you is a  Welcome Home Cake Bunting! YAY! Yesterday, my neighbor returned home from a 9 month deployment to Afghanistan.  There is nothing I love more than to see one of my friends be reunited with their family.   So when Violeta asked me to make a welcome home cake for Chris, I jumped on the chance!  I’ll be writing about the cake in another post… so stay tuned for that soon!

Violeta had asked me to write “Welcome Home” on the cake… but I thought I needed to do better than that.  (Wait, who am I kidding?  I can’t write on cakes.  I suck at it.  HAHA)  So, I decided I would make a banner for the cake.  At first, I wanted a ribbon banner, but couldn’t find a design I liked.  In the end, I decided on a simple, triangle shaped red, white and blue bunting. I used two paper straws with red and blue stars on them and string to assemble it all together.  Super easy!

Supplies:

• 1 piece of white paper
• string (I used white, but you can use any color you want)
• scissors
• glue stick
• 2 paper straws
• 2 bamboo skewers

Directions:

• Print the .pdf file linked below
• Cut out each triangle flag and fold in half.  Trim off any edges that don’t line up.
• Cut two 15 inch pieces of string.
• String the “welcome” flags onto the first piece of string.  Glue each flag closed – do not glue the string down, you want to be able to adjust the position of each flag once the bunting is hung.  Repeat with the “home!” flags on the second piece of string.
• Tie the “welcome” string to the top of the paper straw. Tie the “home!” string about 1in below.  Adjust the flags until you get them into a position you like.  Trim any extra string that is hanging.
• Position the paper straws in the cake so that they are slightly at and angle.  You want the tops of the straws to be closer to the edge of the cake and the bottoms a little further in.  This will help the flags hang better since welcome is longer than home.  (See picture)  Don’t press them in further than about 1/2-1in into the cake.
• Place a bamboo skewer into each straw and press it down to the bottom of the cake.  This will help hold the straw in position.

Click to Download the free printable – WELCOME HOME CAKE BUNTING!

 Welcome Home SSG Reese!

Photo Credit: Winter’s Splendor Photography

 

 

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]]> http://javacupcake.com/2013/02/free-printable-welcome-home-cake-bunting/feed/ 0 http://javacupcake.com/2013/02/the-perfect-peanut-butter-buttercream/?utm_source=rss&utm_medium=rss&utm_campaign=the-perfect-peanut-butter-buttercream http://javacupcake.com/2013/02/the-perfect-peanut-butter-buttercream/#comments Wed, 27 Feb 2013 10:38:47 +0000 Betsy Eves http://javacupcake.com/?p=8632 I am a lover of all things peanut butter… and if you haven’t gathered by the dozens of peanut butter recipes I have on my blog… I’m kinda obsessed with my recipe for peanut butter buttercream.  I’ve been in search of the perfect recipe for some time now… I’ve tried lots from baker friends recipes [Read On]

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I am a lover of all things peanut butter… and if you haven’t gathered by the dozens of peanut butter recipes I have on my blog… I’m kinda obsessed with my recipe for peanut butter buttercream.  I’ve been in search of the perfect recipe for some time now… I’ve tried lots from baker friends recipes and recipes from blogs but finally, with some fine tuning of several recipes put together, I’ve found the perfect recipe! It’s what I consider to be the Perfect Peanut Butter Buttercream.

It’s creamy, light, fluffy, smooth, not too sweet and FULL of peanut butter flavor.  I can’t ask for anything more in a peanut butter frosting.   This recipe is really so delicious, you could use it as a dip for fruit, top chucks of chocolate with it, frost cakes or cupcakes with it, or even make cookie sandwiches and fill them with this buttercream.  Or… you can do like I do and eat it by the spoonful!

Go make some.  Just cause.

PS… If you want to see some recent recipes using this buttercream, check out these PB&J Chocolate Cupcakes or these Peanut Butter Buttercream Tagalong Cookie Sandwiches or these Triple Chocolate Peanut Butter Cupcakes!

Enjoy!

Print

The Perfect Peanut Butter Buttercream

Yield: Enough to frost 2 dozen cupcakes or 1 2-layer 8-in round cake

Ingredients

• 1 cup unsalted butter, room temperature
• 1 heaping cup creamy peanut butter (I use JIF)
• 3 cups powdered sugar
• 1/2 cup heavy cream
• pinch of salt

Instructions

1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes. You want the color to lighten by a few shades.
2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
4. Mix in the salt.
5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
6. Use immediately.

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]]> http://javacupcake.com/2013/02/the-perfect-peanut-butter-buttercream/feed/ 13 http://javacupcake.com/2013/02/mint-chocolate-chip-cake/?utm_source=rss&utm_medium=rss&utm_campaign=mint-chocolate-chip-cake http://javacupcake.com/2013/02/mint-chocolate-chip-cake/#comments Fri, 22 Feb 2013 16:28:21 +0000 Betsy Eves http://javacupcake.com/?p=8610 I’m heading out of town this weekend to Garmish, Germany for a marriage retreat courtesy of the US Army.  Three days and two nights at the Edelweiss Resort all on the Army’s dime.  When they offer these kinds of weekends – you don’t tell the Army no.  You say, THANK YOU and enjoy yourself! Unfortunately, [Read On]

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I’m heading out of town this weekend to Garmish, Germany for a marriage retreat courtesy of the US Army.  Three days and two nights at the Edelweiss Resort all on the Army’s dime.  When they offer these kinds of weekends – you don’t tell the Army no.  You say, THANK YOU and enjoy yourself!

Unfortunately, by going on this retreat I’ll be missing my dear friend Chasity’s birthday on Sunday.  Sad, yes.  BUT – being the awesome friend I am… I’m making her birthday cake before I head out of town!  Her husband asked me last week if I’d make the cake for her and of course I jumped at the chance.  Chasity’s favorite flavors are mint & chocolate chip.  No lie about this too.  We went to Poland together last weekend and stopped in Dresden and she ate two giant scoops of mint chocolate chip ice cream.  She LOVES this stuff!  (PS Sorry, Chasity for calling you out on the ice cream haha!)

I started with a basic two layer 8-in chocolate cake.  You can use any recipe you like…  for a quick cake, I like chocolate fudge box mix or you can use my favorite recipe for chocolate cake. Since most of the awesomeness of this cake comes from the frosting and the decorations… the cake part wasn’t my primary focus. I frosted the cake with buttercream – but kicked it up a million notches by adding mint and chocolate chunks to create the mint chocolate chip aspect of the cake. For garnish I made a mint chocolate bark that was super simple yet so darn yummy.  Overall – this cake ruled!

Enjoy!

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Mint Chocolate Chip Cake

Total Time: 6 hours

Yield: 1 2-layer 8-inch cake

Ingredients

Chocolate Cake
• Click on this LINK for the RECIPE
Mint Chocolate Chip Buttercream
• 1 cup unsalted butter, room temperature
• 1/2 cup shortening
• 2lbs powdered sugar
• 1 Tbsp mint extract
• 1/8 tsp salt
• 1/4 cup heavy cream
• Wilton Food Coloring Gel - Green
• 1 cup semi-sweet chocolate, chopped
Chocolate Ganache
• 4oz semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 1 Tbsp butter
• 1 Tbsp vanilla
Mint Chocolate Chip Bark
• Click on this LINK for the RECIPE

Instructions

Chocolate Cake
1. Make 1/2 the recipe for the chocolate cake using the recipe in the link above.
2. Cover and freeze layers for several hours or overnight.
Mint Chocolate Chip Buttercream
3. Cream butter and shortening together until smooth.
4. Add the powdered sugar 1 cup at a time, beating well after each addition.
5. Mix in the mint, salt, and heavy cream. Scrape the sides of the bowl and beat on high for 4-5 minutes or until light and fluffy. If the mixture is too thick, add more heavy cream.
6. Add the food coloring and mix until the color is uniform.
7. Fold in the chocolate chunks.
Chocolate Ganache
8. Place chocolate chunks in a medium glass bowl.
9. In a small sauce pan, heat the milk, butter and vanilla until it boils.
10. Pour immediately over the chocolate and let stand for 2 minutes.
11. Using a metal spoon, stir slowly and gently until all the chocolate has melted making sure not to incorporate any air into the ganache.
Mint Chocolate Chip Bark
12. Follow the recipe found in the link above.
Assembly
13. Trim off the rounded edges of the top of both layers of cake.
14. Using an offset spatula, spread a 1/2 inch layer of buttercream over the first layer of cake. Make sure to spread it flat and evenly all the way across the edge of the cake.
15. Spread a thin crumb coat of buttercream around the outside of the cake. Refrigerate for 15 minutes.
16. Generously spread more buttercream around the outside of the cake until you have about a 1/2 inch layer of frosting. Smooth out the buttercream.
17. Prepare the ganache on the top of the cake in the center. Using an offset spatula, gently bring the ganache to the edge of the cake and let it pour over. Start by pouring a small amount of ganache, you can always add more if necessary.
18. Garnish with a stack of mint chocolate chip bark.

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]]> http://javacupcake.com/2013/02/mint-chocolate-chip-cake/feed/ 10 http://javacupcake.com/2013/02/mint-chocolate-chip-bark/?utm_source=rss&utm_medium=rss&utm_campaign=mint-chocolate-chip-bark http://javacupcake.com/2013/02/mint-chocolate-chip-bark/#comments Fri, 22 Feb 2013 16:11:26 +0000 Betsy Eves http://javacupcake.com/?p=8614   I made a cake recently and garnished it with homemade mint chocolate chip bark.  It was so super simple and so super easy yet so super yummy that I thought it deserved it’s on post. There are really only three things you need to make this bark – chocolate, mint extract and green food coloring gel. [Read On]

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I made a cake recently and garnished it with homemade mint chocolate chip bark.  It was so super simple and so super easy yet so super yummy that I thought it deserved it’s on post.

There are really only three things you need to make this bark – chocolate, mint extract and green food coloring gel.   It takes about 10 minutes plus a little more for the chocolate to set up and BAM – you’ve got chocolate bark.

Not only could you use this to top a cake or cupcakes – but this would make a great teacher gift, topping for ice cream or in your coffee.  Really the possibilities are endless!

Enjoy!

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Mint Chocolate Chip Bark

Yield: 2-3 cups bark

Ingredients

• 1 cup Hershey's mint chocolate chips
• 1 cup white chocolate chips
• Wilton Food Coloring Gel - Green
• 1 oz semi-sweet chocolate, finely chopped
• parchment paper

Instructions

1. Melt the semi-sweet chocolate using a double boiler.
2. Spread the chocolate in an 8x8 square on a piece of parchment paper. Place in freezer to set up - about 5 minutes.
3. While that is setting up, melt the white chocolate in a double boiler. Mix in a small amount of green gel.
4. Spread the white chocolate over the semi-sweet chocolate.
5. Sprinkle chocolate chip chunks over the white chocolate.
6. Put back in the freezer to harden - about 1 hour.
7. Chop into chunks.

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]]> http://javacupcake.com/2013/02/mint-chocolate-chip-bark/feed/ 0 http://javacupcake.com/2013/02/raspberry-dark-chocolate-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=raspberry-dark-chocolate-cookies http://javacupcake.com/2013/02/raspberry-dark-chocolate-cookies/#comments Wed, 20 Feb 2013 12:30:16 +0000 Betsy Eves http://javacupcake.com/?p=8595 We don’t get many specialty items at the PX here in Germany.  We’ve got the standard bags of candy and seasonal stuff, but when it comes to unique flavors and new items, we don’t tend to see it much.  SO, when I spotted a bag Raspberry Dark Chocolate M&Ms I snatched them up immediately to [Read On]

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We don’t get many specialty items at the PX here in Germany.  We’ve got the standard bags of candy and seasonal stuff, but when it comes to unique flavors and new items, we don’t tend to see it much.  SO, when I spotted a bag Raspberry Dark Chocolate M&Ms I snatched them up immediately to bake into cookies!  I mean, seriously… how could I not?

After opening the bag to sample one – I ended up sampling half the bag and was forced to go back to the store and buy another one.  I think everyone else in Grafenwoehr had the same idea I did, cause there was only one bag left!  ACK!  Luckily though, I have plenty to make these cookies.

The base for these cookies is a dark chocolate cookie… which, by itself is pretty darn delicious.  It’s fudgey, soft and almost like a brownie. But, you know me… I have to kick things up a notch!  So along with the Raspberry M&Ms, I added some espresso powder and extra dark chocolate chunks to the batter to intensify the chocolate flavor.  I think it worked.

If you come across these Raspberry Dark Chocolate M&Ms… snatch up a couple bags and make these cookies.  They won’t disappoint you!

PS… You’ll need a big glass of milk with these! YUM!

Enjoy!

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Raspberry Dark Chocolate Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 3 dozen cookies

Chewy, fudgey, brownie like cookies with chunks of dark chocolate and Raspberry Dark Chocolate M&Ms.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1/2 cup sugar
• 2 eggs
• 2 tsp vanilla
• 1 3/4 cup flour
• 1 cup dark chocolate cocoa powder (I used Hershey's)
• 1 tsp espresso powder
• 1 tsp salt
• 2 tsp baking soda
• 1 8oz bag Raspberry Dark Chocolate M&Ms (plus more for garnish - optional)
• 1 cup dark chocolate chunks (plus more for garnish - optional)

Instructions

1. Preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
3. Add the eggs one at a time and mix well after each addition. Beat in the vanilla.
4. In a medium bowl, sift together the flour, cocoa powder, espresso powder, salt and baking soda.
5. On low, incorporate the flour into the wet ingredients until it comes together. Scrape the sides of the bowl and mix until no more flour is visible.
6. Fold in the 8oz bag of M&Ms and the dark chocolate chunks.
7. Drop golf ball size rounds of dough onto your prepared cookie sheet.
8. Press 5-6 m&m's and chocolate chunks onto the top of each ball. This step is optional, but it makes for a really pretty cookie.
9. Bake cookies for 9-10 minutes. Do not over bake. Let cool on pan for 1-2 minutes before removing to a wire rack to cool completely.
10. Store in an air-tight container for up to 4 days.

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]]> http://javacupcake.com/2013/02/raspberry-dark-chocolate-cookies/feed/ 9 http://javacupcake.com/2013/02/roast-beef-sliders/?utm_source=rss&utm_medium=rss&utm_campaign=roast-beef-sliders http://javacupcake.com/2013/02/roast-beef-sliders/#comments Tue, 19 Feb 2013 12:45:39 +0000 Betsy Eves http://javacupcake.com/?p=8585 I’m always looking for a new way to serve up a roast.  A couple weeks ago, I showed you how we make Salsa Roast to use for burritos.  Today, I’ll be giving you  my Roast Beef Sliders recipe. This is another super simple crock pot recipe that takes little time to prep, but it’s big [Read On]

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I’m always looking for a new way to serve up a roast.  A couple weeks ago, I showed you how we make Salsa Roast to use for burritos.  Today, I’ll be giving you  my Roast Beef Sliders recipe.

This is another super simple crock pot recipe that takes little time to prep, but it’s big on flavor! Plus – if you don’t have exactly the ingredients I used, you can improvise with whatever you have in your kitchen and it’ll be just as delish!

Typically, the rolls you would use for a slider are the soft dinner rolls.  But, since we’re in Germany, we used a traditional brotchen.  It’s a roll that’s hard and crusty on the outside and soft on the inside.  Perfect to hold up against and sauce you may want to dip your slider in.  But, you can use any roll you’d like.

Let’s talk cheese.  I don’t really enjoy cheese on sliders or sandwiches.  And truth be told- I really only like cheddar cheese once in a while.  So – I’m not having cheese on my slider.  My husband though – he loves cheese and he put muenster on his slider.   You could use any cheese you wanted… heck, my daughter put American on hers.  (Gross, btw.)

I didn’t use any kind of sauce or dressing on the sliders either, but a horseradish spread would be tasty.  It’s really up to you!

Enjoy!

UPDATE:
The next night, we sliced the roast beef and put it on toasted onion rolls. The beef & left over onions had been stored overnight in an airtight container covered in the pan juices so it had a super delicious coating of flavor on it. The sliders super yummy the first night… but cold, sliced roast beef sandwiches for night two were equally, if not even more delicious!

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Roast Beef Sliders

Yield: Serves 6-8 people

1-2 sliders

Ingredients

Roast Beef
• 3-4lb chuck roast
• 1 medium sweet onion, thinly sliced
• 2 cans beef broth
• 1 packet of Onion Gravy Mix
• 1 packet of Au Jus Mix
• Pepper
Sauteed onions
• 2 medium onions, thinly sliced
• 2 Tbsp extra virgin olive oil
• salt & pepper
Toppings
• Cheese - like swiss, muenster, provolone or whatever you like!
• Horseradish spread/sauce (optional)
Bread
• Brotchen - round dinner rolls - crunchy on the outside, soft on the inside

Instructions

1. In your crock pot, combine the beef broth and gravy, au jus packets. Whisk until all the clumps are gone.
2. Season the roast generously with pepper. Rub the pepper into the roast.
3. Place the roast in the crock pot, cover with sliced onions, attach lid and cook on low for 8-9 hours.
4. Remove the roast to a cutting board. Cover with foil and allow to rest.
5. While the roast is resting, prepare the onions. Place 2 Tbsp olive oil in a hot pan. Add the sliced onions and cook on medium-high until they are caramelized, using a wooden spoon to move the onions around. They will be a golden brown with some dark edges when they're done. Salt/pepper to taste. Keep onions warm until ready to build sliders.
6. Slice the rolls in half and toast both sides on a baking sheet in your oven using the broiler.
7. Using a fork, pull apart the meat into small, stringy chunks. Put the meat chunks in a bowl and spoon the au jus from the crock pot over the meat to keep it moist.
Assembly
8. Open your toasted rolls and layer chunks of meat on the bottom piece. Drizzle a little extra au jus over the meat.
9. Top with sauteed onions and a slice with cheese.
10. Using the broiler in the oven, place the rolls on the top shelf for a few seconds to melt the cheese.
11. Add and sauce you have to the top bun and place on top of the melted cheese.
12. Serve with a small bowl of au jus for dipping.

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]]> http://javacupcake.com/2013/02/roast-beef-sliders/feed/ 3 http://javacupcake.com/2013/02/lets-have-a-pancake-party/?utm_source=rss&utm_medium=rss&utm_campaign=lets-have-a-pancake-party http://javacupcake.com/2013/02/lets-have-a-pancake-party/#comments Tue, 12 Feb 2013 15:32:37 +0000 Betsy Eves http://javacupcake.com/?p=8566 Happy National Pancake Day and to celebrate I had a Pancake Party!  Three of my awesome friends and I got up bright and early and made some of the yummiest pancakes ever!  It was so much fun and such a simple way to bring friends together. We started the morning with giant cups of coffee [Read On]

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Happy National Pancake Day and to celebrate I had a Pancake Party!  Three of my awesome friends and I got up bright and early and made some of the yummiest pancakes ever!  It was so much fun and such a simple way to bring friends together.

We started the morning with giant cups of coffee and a big bowl of pancake batter.  I had blueberries, strawberries, lemons, raspberry puree, cinnamon, sugar, cream cheese, pumpkin, powdered sugar and maple syrup to create our pancakes with.  We decided on three different variations… Lemon Blueberry, Strawberry Overload, and Cinnamon Roll.

Lemon Blueberry – This is one of my all time favorite flavor combinations.  It’s light, fresh and so good.  Sweet, tart together is just sublime.  The flavor of lemon in these pancakes is just the right amount and paired with the blueberry… it’s perfect!

Strawberry Overload – Strawberries in the pancake and on the pancake.  It’s a strawberry lovers DREAM.  The only thing that might make these better… strawberry whipped cream!  hehe Maybe next time!

Cinnamon Roll – Let’s keep it real for a minute and get really honest.  These pancakes… I felt guilty with every bite.  It’s so good… yet sooo bad.  Full of sugar, butter, cinnamon, cream cheese…. yeah, I felt like I was eating a Cinnabon.  These pancakes were so incredible good… I can’t see how you’d not want to make them.  Seriously.

Yum.  Yum and Yum!

The greatest thing about these pancakes were that they were all made with the same buttermilk pancake batter and spiced up with different ingredients! You could do so many variations of pancakes with this batter… the possibilities are limitless!

So… go make some pancakes and enjoy National Pancake Day!

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Buttermilk Pancakes

Prep Time: 6 minutes

Yield: Enough for 4-6 people

2-3 pancakes

Ingredients

• 2 eggs
• 2 cups buttermilk
• 4 Tbsp unsalted butter, melted and cooled
• ½ tsp vanilla extract
• 2 cups flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Instructions

1. In a large bowl, whisk the eggs. Add the melted butter, vanilla and buttermilk and whisk until smooth.
2. In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
3. Add the dry ingredients to the wet and whisk until smooth, about 25 strokes.
4. Heat your skillet or griddle to medium heat. Pour 1-2 Tbsp vegetable oil on the skillet and spread with a paper towel to coat the surface.
5. Pour 1/4 cup of batter onto the griddle. Cook until bubbles form and pop uniformly across the top of the pancake. Flip over and cook until golden brown. NOTE: Don't be tempted to turn up the heat on your griddle. Cooking these pancakes low & slow will allow them rise and get fluffy! Slow and low makes these pancakes perfect!

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Blueberry Lemon Pancakes

Ingredients

• Buttermilk Pancake Recipe (above)
• 1 lemon, zested & juiced
• 2 Tbsp sugar
• 1-2 cups fresh blueberries

Instructions

1. Prepare the buttermilk pancake batter.
2. In a small mixing bowl, press the lemon zest into the sugar using the back of your spatula.
3. Gently fold the zest and lemon juice into the batter.
4. Prepare the skillet the same as you would for the buttermilk pancakes.
5. Scoop 1/4 cup of batter for each pancake onto the skillet.
6. After about 30 seconds of cooking, press 6-8 blueberries into the pancake. Use a toothpick to cover the blueberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
8. Serve with more blueberries on top and fresh grated lemon zest.

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Strawberry Overload Pancakes

Yield: Enough for 4-6 people

2-3 pancakes

Ingredients

• Buttermilk Pancake Batter (above)
• 2 cups fresh strawberries
• 1-2 Tbsp sugar
• Juice of 1 lemon
• powdered sugar

Instructions

1. Prepare the buttermilk pancake batter.
2. Slice half the strawberries into 1/8in slices and set aside
3. Dice the remaining strawberries into small chunks and place in a bowl. Add 1 Tbsp lemon juice and 1-2 Tbsp sugar (depending on how sweet you want them). Using a potato masher, smash the berries until they have broken down by half.
4. Prepare the skillet the same as you would for the buttermilk pancakes.
5. Scoop 1/4 cup of batter for each pancake onto the skillet.
6. After about 30 seconds of cooking, press 4-6 strawberry slices into the pancake. Use a toothpick to cover the strawberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
8. Serve covered with mashed strawberries, fresh grated lemon zest and a dusting of powdered sugar.

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Cinnamon Roll Pancakes

Yield: Enough for 4-6 people

2-3 pancakes

Ingredients

Cinnamon Roll Pancakes
• Buttermilk Pancake Batter (recipe above)
• 1/2 cup unsalted butter, melted
• 1/2 cup dark brown sugar, packed
• 1 Tbsp cinnamon
Cream Cheese Drizzle
• 2 Tbsp unsalted butter, room temperature
• 1 Tbsp cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• pinch of salt
• cinnamon for garnish

Instructions

1. Prepare the buttermilk pancake batter.
2. In a medium mixing bowl, whip together the cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, salt and heavy cream and whip for 2 minutes until light, fluffy and smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
3. In a small bowl, combine the butter, brown sugar and cinnamon and mix until smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
4. Prepare the skillet the same as you would for the buttermilk pancakes.
5. Scoop 1/4 cup of batter for each pancake onto the skillet.
6. After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
8. Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.

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]]> http://javacupcake.com/2013/02/lets-have-a-pancake-party/feed/ 3 http://javacupcake.com/2013/02/pbj-chocolate-birthday-cupcakes/?utm_source=rss&utm_medium=rss&utm_campaign=pbj-chocolate-birthday-cupcakes http://javacupcake.com/2013/02/pbj-chocolate-birthday-cupcakes/#comments Sun, 10 Feb 2013 16:35:53 +0000 Betsy Eves http://javacupcake.com/?p=8547 Today is my 35th 29th birthday and to celebrate I made cupcakes!  Peanut Butter & Jelly Chocolate cupcakes to be exact! But… before I get to the cupcakes, I have to tell you a story… a sad, sad story.  You see, yesterday I had big lofty plans to make myself a super fancy birthday cake. [Read On]

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Today is my 35th 29th birthday and to celebrate I made cupcakes!  Peanut Butter & Jelly Chocolate cupcakes to be exact!

But… before I get to the cupcakes, I have to tell you a story… a sad, sad story.  You see, yesterday I had big lofty plans to make myself a super fancy birthday cake.  It was going to be three layers of Valhrona chocolate cake filled with fresh raspberries and topped with a Disaronno buttercream.   It was a fail.

I mean, the cake tasted really good.  The raspberry filling was AMAZING.  But when it came time to assemble the cake, it was just so moist that it fell apart as soon as I filled and stacked it.  I was rushing.  I didn’t want to chill the cake layers first.  It was a disaster.  Everyone who was following my struggle on my Facebook page suggested that I turn the cake into a trifle… but, by the time I had calmed down from being so mad… it was too late.  The cake was in the trash.  Bummer.

You know – it’s probably a good thing though that I had to start over, because if we’re being honest here… that cake isn’t what I really wanted.  Huh?  You might be saying to yourself?  What?  Yah… I know.  I’m a little nutty.  I wanted the same ole chocolate cake I’ve made a hundred times before.  That dark chocolate cake that is so efffffffing delicious, I dream about it when I haven’t had it in a while.  And yeah- that’s what I should have made yesterday.

So this morning… I did.  I got up early and whipped up a dozen dark chocolate cupcakes using my most favorite cupcake recipe.  I then filled those cupcakes with the raspberry filling I made for yesterdays cake and then topped it all off with my favorite peanut butter buttercream.

Since I’ve made all of these ingredients on my blog before… I’m not going to rewrite everything here… instead, I’ll just give you links and explain to you how I assembled them all.

FYI- those liners I’m using came from Sweets & Treats Boutique!  They sent me a sampler pack and I can’t stop using them! I LOVE how they look with chocolate cupcakes and I love the variety in designs!

Oh – and that fork? Isn’t it TO DIE FOR?  Goozeberry Hill custom made it for me!!  I absolutely LOVE it!  You can have your own custom made… just go HERE!

Enjoy!

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PB&J Chocolate Birthday Cupcakes

Yield: 1 dozen cupcakes

Three of my favorite things in one great cupcake - Chocolate, Raspberry & Peanut Butter!

Ingredients

Chocolate Cake
• Recipe & Instructions
Raspberry Filling
• Recipe & Instructions **You'll only need half of this recipe
Peanut Butter Buttercream
• Recipe & Instructions **You'll only need half of this recipe
• Fresh raspberries & birthday sprinkles for garnish

Instructions

1. Make cupcakes as directed in recipe above.
2. Prepare the raspberry filling while the cupcakes are baking and allow to cool complete.
3. Core each cupcake using an apple corer.
4. Fill cupcakes with cooled raspberry filling.
5. Make buttercream as directed in recipe above.
6. Using a large star tip, pipe the frosting onto each cupcake.
7. Garnish with birthday sprinkles and a fresh raspberry on top.

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And cause he’s so darn cute… I had to share a picture of Matthew! He’s 11 months old and practicing for his 1st birthday by licking the peanut butter buttercream off the beater!  I love this baby boy!

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]]> http://javacupcake.com/2013/02/pbj-chocolate-birthday-cupcakes/feed/ 5 http://javacupcake.com/2013/02/red-velvet-valentine-brownie-bites/?utm_source=rss&utm_medium=rss&utm_campaign=red-velvet-valentine-brownie-bites http://javacupcake.com/2013/02/red-velvet-valentine-brownie-bites/#comments Fri, 08 Feb 2013 09:48:29 +0000 Betsy Eves http://javacupcake.com/?p=8529 Next week is one of the most popular holidays of the year… Valentine’s Day!  And I wanted to create something super special to celebrate the day!  Red Velvet Valentine Brownie Bites is what I made for you! Two years ago for Valentine’s Day, I made chocolate cupcakes filled with cream and topped with a chocolate [Read On]

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Next week is one of the most popular holidays of the year… Valentine’s Day!  And I wanted to create something super special to celebrate the day!  Red Velvet Valentine Brownie Bites is what I made for you!

Two years ago for Valentine’s Day, I made chocolate cupcakes filled with cream and topped with a chocolate ganache and buttercream.  Last year I made (I was about to have a baby and was nesting!) Dark Chocolate Raspberry Hug Cookies, Sweetheart Sugar Cookie Bars,  Baked Sour Cream Donuts,  and Frosted Sugar Cookies!  This year needed to be different.

Red Velvet.  Yes… but I’ve done Red Velvet cupcakes and brownies before, so I knew I had to mix things up a bit with this recipe.  For the brownie, I adapted a recipe from How Sweet It Is  and baked them in a larger pan so they’d be a bit thinner.  I cut them into heart shapes, and piped white chocolate cream cheese frosting between two hearts to create a sandwich.

These are DEFINITELY a winner!  The chocolate is subtle in the brownie but the white chocolate is explosive in the frosting… put the two together and you’ve got YUM!

Enjoy!

 

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Red Velvet Valentine Brownie Bites

Total Time: 1 hour, 29 minutes

Yield: 24 brownie bites

Ingredients

Red Velvet Brownies
• 3 Tbsp dark chocolate cocoa powder
• 1 tsp Wilton Christmas Red food coloring Gel
• 2 tsp vanilla, divided
• 1/2 cup unsalted butter, room temperature
• 1 1/2 cup sugar
• 2 eggs
• 1 1/4 cups flour
• 1/4 tsp salt
White Chocolate Cream Cheese Frosting
• 1/2 cup unsalted butter, room temperature
• 2oz cream cheese, room temperature
• 2/3 cup white chocoalte chips, melted
• 2 1/2 cups powdered sugar
• 1 tsp vanilla
• 1 Tbsp milk
• 1/8 tsp salt

Instructions

Red Velvet Brownies
1. Preheat oven to 350 F degrees. Line a 9x13 cake pan with parchment paper that hangs over the edges and grease with butter or shortening. Flour lightly.
2. In a small bowl, combine cocoa powder, red food coloring, and 1 tsp vanilla to create a paste.
3. Using your stand mixer, cream butter and sugar until fluffy.
4. One at a time, add the eggs and vanilla and mix until incorporated.
5. Add the cocoa paste and mix until combined thoroughly. At this point, you can add more coloring if the batter is not red enough for your taste.
6. Add flour and salt and mixuntil just combined.
7. Spread batter evenly into prepared pan. Ensure batter is level and flat, especially on the sides. Since there is no leavening in this recipe, the brownies won't rise very much.
8. Bake 23-25 minutes.
9. Let brownies cool in the pan for 5 minutes before removing to a wire rack to cool completely. Use the parchment paper to lift the brownies from the pan.
10. Using a small heart shaped cookie cutter, cut brownies into heart shapes.
White Chocolate Cream Cheese Frosting
11. Using your stand mixer, cream together the butter and cream cheese until smooth - about 2-3 minutes.
12. Add the melted white chocolate and mix until incorporated.
13. Add the powdered sugar, vanilla, milk and salt and mix on medium-low until smooth.
14. Beat 2-3 minutes on high until light and fluffy.
Assembly
15. Using a small star tip (like Wilton 1M), pipe frosting onto the top of one heart. Make sure to pipe to the edges of the heart.
16. Place another heart, face up, on top of the frosting and gently press down.
17. Sprinkle with powdered sugar to garnish.

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