Strawberry Rhubarb Crumble

Tart rhubarb paired with sweet strawberry is a perfect summer flavor combination.  Top both fruits with a thick layer of crumble and you’ve got an amazing afternoon treat!

Strawberry Rhubarb Crumble |

I wasn’t planning on posting this recipe.  Really, I just wanted to try out baking rhubarb and strawberry together to see how I liked the flavor.  I invited a few friends over with their kids to play and pulled this crumble out of the oven just in time for an afternoon treat.

As soon as I saw it completely baked, I knew it was going to taste amazing and decided to snap a few pictures in the backyard before we dug into it!

Strawberry Rhubarb Crumble |

Not only did the kids devour it, but my friends and I literally licked the dish I baked it in clean!

The freshness of the fruit with the crumbly sweet topped is literally so good, I went to the store and bought more rhubarb just so I could make it (or something like it) again!

Strawberry Rhubarb Crumble |

You must TRY THIS!  It’s so simple to put together and you will WOW anyone you serve it to!

Happy Baking!

Strawberry Rhubarb Crumble
Prep time
Cook time
Total time
Serves: 8-10 servings
  • 550g strawberries, cleaned & quartered
  • 200g rhubarb, strings removed and sliced into ½in pieces
  • ¾ cup sugar
  • zest and juice of 1 lemon
  • ¼ cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1½ cups all purpose flour
  • ¾ cup sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cubed and cold
  • 1½ cups rolled oats
  1. Preheat oven to 375 F degrees. Spray a 28cm fluted, round baking dish with non-stick baking spray with flour. Alternatively you can use a 9x13in baking dish.
  2. In a medium bowl, combine the strawberries, rhubarb, sugar, lemon zest, lemon juice and toss until incorporated. Add the flour and cinnamon and fold to coat completely. Pour into prepared baking dish and spread evenly.
  3. In a food processor, pulse together the flour, sugar and salt until combined. Add the cold butter and process until it comes to a loose dough. Add the oats and pulse until combined. Remove to a bowl and mix together the oats if the food processor doesn't thoroughly incorporate them enough with out breaking them.
  4. Press the topping into clumps and spread them evenly over the top of the fruit. Place the baking dish on a baking sheet and place on the center rack of the heated oven.
  5. Bake for about an hour or until the topping is golden brown and the filling is bubbling.
  6. Allow to cool for 20 minutes before serving. Eat while warm.


Guinness Bailey’s Biscoff Chocolate Cupcakes – The Most Epic Cupcakes Ever!

There’s really no other way to describe these Guinness Bailey’s Biscoff Chocolate Cupcakes than by just calling them what they are… The Most Epic Cupcakes Ever!

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! |

My friends Christy and Stefan live a few hours from away from us here in Germany.  Stefan and Dave went to basic training together 10 years ago and have been friends ever since.  Christy and I met in 2007 and have been Army family every since too!  They two of them came over for a Friday night BBQ and Christy insisted I make her cupcakes!  She’s been watching me make them for the last 6 years but hasn’t had a chance to try them since we haven’t lived close enough.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! |

To mark this special occasion, I knew I needed to make something epic.  Seriously amazingly epic and fit for a couple of soldiers and indulgent enough to satisfy the wives.  So what did I decide on?

Beer.  Liquor. Chocolate.  Cookie Butter. Caramel.

Yeah… it really can’t get much more indulgent and epic than that.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! |

I started with my chocolate cupcake recipe but instead of coffee, I used a dark Guinness stout beer.  The beer flavor adds a richness and flavor that is so strong and decadent.  Chocolate and beer just go so perfectly together.  Topping these cupcakes is a swirl of Biscoff cookie butter frosting and a dollop of Bailey’s Irish Cream frosting and a hunk of a chocolate dipped Biscoff cookie.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! |

Most. Epic. Cupcakes. Ever.

I’m not lying.  Seriously.  If you need a cupcake that will WOW, IMPRESS and KNOCK THE SOCKS OFF your guests… make these cupcakes!

Cupcake Liners:  Sweets & Treats Boutique

5.0 from 2 reviews
Guinness Biscoff Bailey's Cupcakes
Serves: 2 dozen cupcakes
Guinness Chocolate Cupcakes
  • 1 cup unsalted butter
  • 1½ cups Guinness beer
  • 1 Tbsp espresso powder
  • 2 tsp vanilla
  • ¾ cup dark chocolate cocoa powder
  • ⅔ cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1½ tsp baking soda
  • 1 tsp salt
Biscoff Buttercream
  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy Biscoff cookie butter
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch of salt
Bailey's Buttercream
  • ½ cup unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1 small (airline size) bottle of Bailey's Irish Cream
  • ¼ cup heavy cream
  • pinch of salt
  • Chocolate dipped Biscoff cookies
  • Caramel sauce (I used store bought)
Guinness Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the Guinness, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Biscoff Buttercream
  1. In the bowl of your stand mixer, cream together the Biscoff 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.
Bailey's Buttercream
  1. In the bowl of your stand mixer, cream the butter for 30 seconds until smooth.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the Bailey's and 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.
  1. Using a large round tip fitting on a piping bag full of the Biscoff buttercream, pipe a single swirl of frosting on top of the cupcake.
  2. Using a Wilton 1M star tip fitted on a piping bag full of the Bailey's buttercream, pipe a small swirl of frosting on top of the Biscoff buttercream.
  3. Drizzle the top of each cupcake with caramel syrup then garnish with a piece of a chocolate dipped Biscoff cookie tgh


Kaleidoscope Cookies

Classic butter cookie recipe made with powdered sugar rolled in rainbow jimmies make these delicious Kaleidoscope Cookies a fun treat! Kaleidoscope Cookies | #CoreHome

I love baking cookies.  I love the Betty Crocker’s Cooky Book. Put the two together and you’ve got me trying new recipes and new ways to bake!  In the past, I’ve only tried one roll and cut cookie and it wasn’t a success, so when I came across this recipe for Kaleidoscope Cookies I thought they were too simple to try not to bake!

Kaleidoscope Cookies | #CoreHomeCore Kitchen sent me these awesome silicone baking mat so I was itching to try it out too.  This was my first baking mat I’ve ever owned.  I know, crazy right?! How could a baker like me not have one?  Probably because I’ve been happy with parchment paper… but I really wanted to try one out!

This baking mat was a bit bigger than my standard size baking sheet, so I put it on my jumbo baking pan.  I sliced the cookie dough and placed them on the mat to bake.

Kaleidoscope Cookies | #CoreHome

After about 8 minutes in the oven,  I pulled the cookies out and they were perfect.  All of the cookies were evenly baked and not one stuck to the mat.  Why haven’t I been baking with these silicone mats until now? Crazy!  The mat was easy to clean off and I loaded it up again with another batch of cookies until I had gotten through all the dough.

Kaleidoscope Cookies | #CoreHome

These cookies are perfect for little hands.  I know my little boy loved the sprinkles on the sides the most.  He’s a sucker for those sprinkles.  Heck… I’m a sucker for sprinkles.  #sprinklesallthetime

Kaleidoscope Cookies | #CoreHome

So if you’re looking for a super easy cookie for your family, try these colorful fun Kaleidoscope Cookies!

Core Home supplied me with the baking mat for these cookies, but all of the recipes and opinions are my own.  

5.0 from 1 reviews
Kaleidoscope Cookies
Prep time
Cook time
Total time
Serves: 30 cookies
  • 1 cup unsalted butter, softened
  • 1 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • ¼ teaspoon salt
  • 2¼ cups all purpose flour
  • Gel food coloring (bright colors work best)
  • Rainbow jimmies
  1. In the bowl of your stand mixer, cream together the butter and powdered sugar until combined. Add the vanilla extract and mix in. Add the flour and mix until a soft ball forms.
  2. Separate the dough into two balls and place one in a separate bowl. Add a few drops of gel food coloring into the dough and mix until completely incorporated and the dough is uniform in color. Repeat with the second dough ball.
  3. Roll each dough ball into a tube about 1-2in thick and flatten the ends. On a large cookie sheet, dump out lots and lots of rainbow jimmies. Roll the outside of the dough into the jimmes, pressing the jimmies into the dough until it's completely covered.
  4. Cover the dough ball in wax paper and freeze for several hours or chill over night. You want the dough to be completely firm.
  5. Preheat oven to 375 F degrees. If the dough has been in the freezer, remove it until it's easy to handle, but not soft.
  6. Cut the dough into ¼in slices and place on a baking mat lined cookie sheet.
  7. Bake for 7-9 minutes or until the cookies have firmed but not browned. Remove the cookies to a wire rack to cool complete. Store in an air tight container.

Secrets from your Favorite Food Bloggers

Secrets from your Favorite Food Bloggers  - Real life stories about the mess-ups, mistakes and mishaps that happen behind the scenes of your favorite food bloggers! | JavaCupcake.comOne morning as I was baking, I realized that my stand mixer was still dirty from the last time I used it and I thought to myself, my readers would probably be surprised to see my kitchen such a mess right now.  I, like most food bloggers, work really hard to produce incredibly beautiful photos of food, presented perfectly to inspire our readers.

What all of us bloggers don’t want you know to… all those pictures we post on our blog, well they took a whole lot of time, energy and usually a big mess to create!  Our homes never look as nice as they do in the pictures, our food isn’t always perfectly staged and I can guarantee you that our family is getting a cake with a big slice taken out of it!

Here are a few Secrets from your Favorite Food Bloggers that will remind us all that the blogger behind the beautiful picture is just like you!

Betsy Eves – JavaCupcake

There are times my stand mixer doesn’t get cleaned and the next time I go to use it, it still has cookie dough or cake batter still stuck on it.  Also, I’m kinda a klutz when it comes to dropping things in the kitchen.  As long as my family is the only one eating whatever I’m baking, if I drop the whisk/spatula/spoon on the floor, I usually just pick it up and start using it with washing it off.  I mean, my floor is clean, right?

Kayle Blogna – The Cooking Actress

Sometimes I end up with butter in my hair and don’t even realize it until my fiancé points it out.  I rarely clean my kitchen because I know I’m just going to get it dirty again.  Sometimes there’s no actual food in the house because I cannot figure out what to make for dinner (but there are cookies!).

Liz Weber Berg – That Skinny Chick Can Bake

If you wear yoga clothes every single day, there is no need for an apron! I leave ALL my dirty dishes for the hubby to clean – we have a deal as if he baked and I did dishes, we’d both be in trouble!

Nichelle Stephens – Cupcakes Take the Cake

I have used French Vanilla Creamer instead of milk when baking.

Amanda Rettke – i am baker

(From Amanda’s blog post “Cleaning Up“) And this is what my kitchen looked like ALL WEEK. Well, all month maybe. I am not sure. It’s been bad for a while. I mean, I get in there and do a few dishes and try to keep the clutter to a minimum… but yeah. It’s been a total disaster. And so have I. At least, emotionally.


Carla Cardello – Chocolate Moosey

Ohhh I’m with Kayle – even though there may be food in the house, usually I’m shooting cakes or dips or a drink and then when it’s actually dinner time, I have no clue (or energy) to make dinner.

Dani Meyer – The Adventure Bite

Recipe developing for a living means that at least 1/3 of our dinners are barely edible….and the other 1/3 are so so and the final 1/3 are really good. There are times when a shipment of product comes in from a brand and it’s all we eat for a week because I’m too tired to go grocery shopping.

Carolyn Ketchum – All Day I Dream About Food

My butter is almost never properly softened because I always forget to take it out on time. But I will always tell YOU to make sure it’s properly softened.  Oh, and sometimes I let the bowl sit over the heating vent to get it more softened. Same with cream cheese.

Brianne Izzo – Cupcakes and Kale Chips

For my son’s 2nd birthday, I made two cakes for two different family parties, both of which I sliced, photographed, re-assembled, filled in the cracks with frosting, and added decorations and happy birthday messages to hide the evidence.

Lindsay Ann – Lindsay Ann Bakes

I always make a batch and a half of frosting “just in case” I run out, but really because I have a tendency to go a little overboard on the “taste testing” while making it, without fail every time. After all, what would I eat the cake scraps with after leveling to tops! My second trick, when I am trying to “be good”,  is to chew a fruity flavored gum so I can’t shove everything in my mouth.

Susan Lightfoot Moran – The View from Great Island

One time we were experiencing an ant invasion, and I thought I had it under control, but ended up rolling some of the little fellas right into my pie crust – I didn’t want to do the whole thing over, so I used it and never said a word — a little bit of extra protein can’t hurt, right?

Gwen Wilson – Simply Healthy Family

When I first started baking I thought almond butter meant to mix almond extract with real butter. Those were some buttery cookies!  More often than not I dump the entire ingredient list in my KitchenAid instead of separating dry from wet and adding gradually, whipping in butter, etc (I hope Liz Weber Berg doesn’t see this!).

Liz Della Croce – The Lemon Bowl

Baking with yeast scares me to death.

Hayley Parker – The Domestic Rebel

1) I’ve never used a candy thermometer and I refuse to get one – they freak me out!
2) There’s probably dog hair in nearly everything I bake (sorry).
3) Sometimes I’ll get this intense need to bake and will do so, but the following day I don’t feel like photographing soooo I let the stuff sit around for days until I get my motivation to photograph it. There are numbers of things on my blog that are days old, rotten, etc. but look good for pics still so I shoot them.

Amy Winning Flanigan – Very Culinary

I cut mold off of cheese and bread and salvage the rest. Lord, that sounds gross just writing it. But hell, my Nan lived to be 98 and I know she ate moldy food, so there’s that.

Amy also posted a picture on Instagram of a little spaghetti fiasco she had last month.  Doesn’t get much more real than this!


A photo posted by Amy Flanigan (@veryculinary) on

Mindy Boyce Cone – Creative Juice

All the photos on my blog show our food and desserts on pretty plates and platters with fabric napkins. But in reality my family has been eating on paper plates and using paper napkins for the last year because after cooking and baking so much the sink is filled with bowls, spatulas, and measuring cups and I needed to eliminate more dishes piling up in the sink to keep it under control! But hey – I let them use real utensils so that’s something right?

Katrina Bahl – In Katrina’s Kitchen

I rarely try to wipe butter or shortening of my hands. I just rub it in like lotion. It’s much easier and kind of awesome.

Ashley Presciutti – Wishes and Dishes

I wait until midnight or later the night before a holiday to test out new recipes to bring to wherever I’m going or to serve to dinner guests. Then I cry when they turn out to be disasters. I never learn my lesson! I’ll do it the next holiday, too.

Joan Hayes – Chocolate, Chocolate and More

My kids love it when I have a baking fail (like a cake sticking to the pan) then they don’t have to wait until I photograph it to eat it!

Carrie Fields – Fields of Cake and Other Good Stuff

When photographing the majority of my food, all the mess from the previous meal, school work and other completely random things are usually pushed behind the backdrop or over to the side where you can’t see it. There is RARELY a clean moment in my house.

Secrets from your Favorite Food Bloggers

Five Amazingly Simple Cake Decorating Ideas

5 Amazingly Simple Cake Decorating Ideas |

I have not typically been a huge fan of Martha Stewart, her recipes or tutorials.  However, I did come across a super sweet video tutorial on her website that shows Five Amazingly Simple Cake Decorating Ideas!  I hope that you learn something from this and try them on your cupcakes.

Personally, I was inspired by the two-toned soft serve cupcakes.  I think I’ll try that myself!

Happy Baking!

Easy Buttercream Baseball Cookies

Spring is here and that means BASEBALL has begun!  I am a HUGE baseball fan and have been a lover of the Seattle Mariners my entire life!  GO M’s!  But can you believe that this is the first time I’ve ever made baseball cookies?

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

I have been a baseball fan since birth.  My older brother Robert used to take me to Seattle Mariners games on the local city bus all throughout my childhood.  He’d teach me the ins and outs of the games, the line ups and I loved every minute of it.  We’d play catch out in our front yard where he’d quiz me on the Seattle Mariner players, their positions and numbers.  It’s really one of my fondest childhood memories.  I thought of Robert when I made these cookies… and I was happy.  Did you know that I threw out the Ceremonial First Pitch at a Mariners game back in 2008?  Probably one of the coolest things I’ve ever done in my life!

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

When I decided I wanted to make these cookies, I looked online for examples of other peoples work and I found everyone makes baseball cookies using royal icing.  I am not a fan of royal icing.  In fact, I don’t like the way it tastes so much that I refuse to really even learn to work with it.  I mean, what’s the point of making it if I’m never going to eat it?

I started these cookies with my go-to recipe for sugar cookies.  You’ve seen this recipe a dozen times before on my blog and I’ll probably use it a dozen more times.  It really is that wonderful.  And for the frosting, I used my traditional buttercream frosting.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

I posted a picture of these cookies on my Facebook page and on Instagram and got some feedback that they looked sloppy and homemade.  The person also said that people prefer royal icing because it looks more professional.  Well, I tried not to comment negatively on Facebook to this womans feedback… but I feel like I want to say something here.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

I am a home baker.  I am not a professional.  I am a blogger who loves to bake, try new things in the kitchen and share my results with my readers!  I am not striving for perfections or to look like every other store-bought cookie-cutter cookie or cupcake out there.  I truly enjoy that the things I bake look like I made them from home.  That truly is the entire point of my blog… to show that anyone at home can make things that are not only delicious, but beautiful.  So yeah.  thanks for pointing out that it looks homemade… cause that’s what I was going for.  :)

Anyways… back to the cookies.  I really LOVE how these baseball cookies turned out.  I only wish I lived closer to my brother so I could share them with him.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

Easy Buttercream Baseball Cookies

Step One – Frost the Cookie

Spread an even layer of buttercream on the cookie.  Make sure you create a flat top and sides creating a disc of frosting.  Using the flat side of the spatula or a bench scraper works well for this.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

Step Two – Create the Stitching Pattern

Using the cookie cutter, press the side gently into the buttercrea creating a patter to pipe the stiching of the baseball.  Do this on both sides of the cookie.  NOTE: Press gently into the buttercream, you only want a faint pattern, not one that goes deep into the buttercream.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.comEasy Buttercream Baseball Cookies - A step-by-step tutorial! |

 Step Three – Pipe the Stitching

Using the red buttercream in a piping bag fitted with the Wilton #1 tip, pipe the stitches onto the cookies.  Using the pattern you pressed into buttercream, frost a “V” shape along the line making sure the tip of the “V” lands on the pattern line.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.comEasy Buttercream Baseball Cookies - A step-by-step tutorial! |

Flip the cookie over and recipe the sticthing on the other side making sure the stitches so in the opposite direction.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

Step Five – Allow Frosting to Set

Allow the cookies to sit out for a couple hours until the frosting has firmed and set before putting away or serving.  You don’t want the red frosting to smear all over the place.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |


5.0 from 1 reviews
Easy Buttercream Baseball Cookies
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
Buttercream Frosting
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 tsp vanilla
  • pinch of salt
  • up to ½ cup heavy cream
  • red gel food coloring
  • Wilton #1 piping tip
  • Disposable piping bag
  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about ⅛" thick. Cut out 3" circles with a cutter and place on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 1-2 minutes before removing to a wire rack to cool completely.
  1. In the bowl of a stand mixer, cream the butter.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to ½ cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Whip on high for 2 minutes.
  6. Separate ⅓ cup of frosting out and color it red with the food coloring gel. Place this red buttercream in a piping bag fitted with a Wilton #1 small round tip.

Homemade Tomato Salsa

Fresh tomatoes, cilantro and lime make this tomato salsa the perfect side to your next taco night or Mexican fesita!

Homemade Tomato Salsa |

A few weeks ago my husband and I went to the Nurnberg Easter Market to buy one thing and one thing only… A Nicer Dicer.  We’ve seen this chopping and dicing contraption at every market we’ve been to in Nurnberg and frankly, it was just time for us to bite the bullet and get one!

This dicer makes the perfect sized pieces of tomato for salsa.  It’s AMAZING.  It literally took my husband less than 15 minutes to prep all the ingredients and make this salsa.

Homemade Tomato Salsa |

Oh… and this salsa.  HEAVEN.  So much better than anything I’ve ever had from a jar.  My daughter wanted to put it on toasted baguettes like bruschetta (not a bad idea… just add basil!) and my son… well, he just ate it by the mouthful!

Homemade Tomato Salsa |

Even if you don’t have a Nicer Dicer, you can still make this salsa… it just might take a little bit longer, but I assure you it will be worth it.


Homemade Tomato Salsa
Prep time
Total time
Recipe type: Appetizer
Serves: 5-6 cups
  • 4 large tomatoes, diced very small
  • 1 large red onion, diced very small
  • ½ bunch of cilantro, stems removed and chopped
  • 2 jalapenos, diced very small (leave seeds in if you want it HOT!)
  • 3 garlic cloved, diced very small
  • salt/pepper to taste
  • ½ tsp chili powder
  • juice and zest of 1 large lime
  1. In a large bowl, combine the diced tomatoes, onion, jalapenos and garlic.
  2. Add the lime zest and the lime juce then toss to combine.
  3. Sprinkle the chili powder on and then the salt/pepper. Stir to combine. Taste to see if it needs more salt/pepper.
  4. Add the chopped chilantro leaves and fold together.
  5. Cover and chill for 1 hour to allow the flavors to come together.

DIY Glitter Clothespins

Have you ever wanted to hang pictures on your wall with clothes pins or maybe use them as name card stands on your table but were discouraged because the pins were just too ugly?  Now you can make simple clothespins glamorous with my DIY Glitter Clothespins video tutorial!

DIY Glitter Clothes Pins - Tutorial & Video |

I have a big party coming up and I want to use glitter clothespins for several things at the party.  I figured they’d be pretty easy to make myself so I gave it a whirl.  Below is the video tutorial for these DIY Glitter Clothespins and under that the step by step written instructions.

Happy Crafting!

DIY Glitter Clothespins

DIY Glitter Clothes Pins - Tutorial & Video | JavaCupcake.comSupplies:

  • Work space
  • Paper towels
  • Clothespins
  • Spray Adhesive
  • Glitter

DIY Glitter Clothes Pins - Tutorial & Video |


  1. Create a work space that is easy to clean up and that won’t be ruined by the adhesive spray.  Place two paper towels side by side.
  2. Separate the clothespins into two pieces.  Leave the silver hinge attached to one and set the other aside.
  3. Place the pin half with the hinge on the paper towel and spray a thin layer of adhesive on the top.  DIY Glitter Clothes Pins - Tutorial & Video |
  4. Move the pin immediately to the second, clean paper towel.  Sprinkle glitter over the top onto the adhesive.
  5. Pat the glitter into the pin so it is secure to the adhesive.  Tap off any excess.
  6. Set aside to dry for 10 minutes then reattach the other half of the pin.
  7. Use the clothespins to hang pictures, as place card holders or anything else you can dream of!

DIY Glitter Clothes Pins - Tutorial & Video |