Fourth of July Soiree

This post is sponsored by Hebrew National via Mode Media.

Fourth of July is right around the corner… are you ready? Here are some fun, easy ways you can celebrate America’s Independence by hosting a Fourth of July Soiree!Fourth of July Soiree | JavaCupcake.com

Planning for this party was pretty easy since our Nation’s colors are Red, White and Blue.  To mix things up a bit, I decided to go with a light blue instead of the traditional dark blue for the party color scheme.

I set the table with a red table cloth with a white runner and set out light blue coasters around the table for drinks.  The table centerpiece is made of several tissue paper tassels placed around a short 8 inch round cake plate to add height.  I topped the cake plate with a white painted mason jar and silk flowers.   Simple, festive and super cute!

Fourth of July Soiree | JavaCupcake.com

For the food, I had to go with a classic… hot dogs!  I had my husband grill up my favorite Hebrew National All Beef Franks for the soiree and then served them with a variety of toppings.  Ketchup, mustard, onions, tomatoes, and relish… just to name a few!

Keeping with the patriotic theme, I served a red, white and blue fruit salad.  This side was super easy to toss together and features fresh sliced strawberries, bananas and blueberries topped with watermelon cut into star shapes.  I used a small cookie cutter to cut the melon.

Fourth of July Soiree | JavaCupcake.com

Finally, I made a big plate of nachos… red, white and blue nachos!  I melted white pepperjack cheese over blue corn tortilla chips then topped it all with fresh diced onions and tomatoes.   Served it with a tomato salsa and these nachos were ready to party!

Fourth of July Soiree | JavaCupcake.com

Note: The combination of franks and these toppings may not be Kosher.

During the party, my guests enjoyed the food while rocking out to the best of the best patriotic music.  Here’s what was on my playlist!

“Born in the USA” – Bruce Springsteen
“R.O.C.K. in the USA” – John Cougar Mellencamp
“American Girl” – Tom Petty and the Heartbreakers
“Our Country” – John Cougar Mellencamp
“Empire State of Mind” – Jay Z/Alicia Keys
“American Boy” – Estelle (feat. Kanye West)
“Rockin’ in the Free World” – Neil Young
“American Woman” – Lenny Kravitz
“Living in America” – James Brown
“Ragged Old Flag” – Johnny Cash
“Independence Day” – Bruce Springsteen
“New York, New York” – Frank Sinatra
“American Pie” – Don McLean
“America” – Simon & Garfunkel
“Carolina In My Mind” – James Taylor
“An American Trilogy” – Elvis Presley
“New York City Boy” – Pet Shop Boys
“Georgia On My Mind” – Willie Nelson
“4th of July” – Shooter Jennings
“Sweet Home Alabama” – Lynyrd Skynyrd
“Philadelphia Freedom” – Elton John
“Surfin’ USA” – The Beach Boys

How will you be celebrating the Fourth of July this year?

Fourth of July Soiree | JavaCupcake.com

AuthorLogoWhat makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by-‐‐products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/hebrewnatonal.

Fourth of July Soiree: Decor & Food Ideas for Independence Day | JavaCupcake.com

Kick Off Summer with a Hot Dog BBQ


This post is sponsored by Hebrew National via Mode Media.

Summer is finally here and what better way to kick off the season than by throwing a back yard BBQ for your family and friends?  But not just any BBQ… a hot dog BBQ!

Kick Off Summer with a Hot Dog BBQ | JavaCupcake.com #greatergrilling #HebrewNational

I planned and hosted this BBQ in just one day using the party decor I already had on hand.  I recycled several tissue paper tassels from other garlands to make the yellow, red and white garland for my party and had a few red paper lanterns then hung them all from the planter rods in my back yard.

Keeping the theme going, I served yellow lemonade in yellow cups with fun red paper straws and red and white napkins.  I only used the yellow, white and clear serving plates and bowls from my kitchen for the hot dog condiments.   A big plate of watermelon rounded out the table’s colors perfectly.

Kick Off Summer with a Hot Dog BBQ | JavaCupcake.com #greatergrilling #HebrewNational

This BBQ was going to be all hot dogs and I used my favorite Hebrew National All-Beef Franks as the stars of the party.  These hot dogs are my go-to every time my family wants to BBQ.  They’re juicy and full of flavor!

Kick Off Summer with a Hot Dog BBQ | JavaCupcake.com #greatergrilling #HebrewNational

For this BBQ, I wanted to offer four options of toppings for these hot dogs.  I decided on a classic, my husband’s favorite with pickles, my family’s favorite with caramelized peppers and onions and a German-inspired variation.

Kick Off Summer with a Hot Dog BBQ | JavaCupcake.com #greatergrilling #HebrewNational

The Classic:  This hot dog is a favorite that everyone can love.  Top your Hebrew National All-Beef Frank with mustard, ketchup and relish.  Simple perfection.

The Pickle Spear:  My husband had a hot dog like this a few years back in Seattle and wanted me to recreate it.  This Hebrew National All-Beef Frank is accompanied with a pickle spear, diced tomatoes and onions, yellow mustard and celery seed.  The pickle adds a tangy crunch while the celery seeds adds a hint of an earthy taste to the hot dog.

The Italian: If you love Italian food, you’ll love this hot dog! Caramelized onion and bell peppers with a tomato sauce are surprisingly delicious toppings for the Hebrew National All-Beef Frank.

The Kraut: Inspired by German cuisine, this Hebrew National All-Beef Frank is topped with warm sauerkraut and a coarse, dark German mustard.  If you love German food, you’ll love this hot dog!

Please note that some of the above topping combinations may not be Kosher.

As the summer gets going, elevate your back yard BBQ with a few of these delicious hot dog toppings and party decor ideas!  It’s fun, easy and your family and friends will love the care and time you took into planning it for them as they shove these delicious dogs in their mouth!

AuthorLogoWhat makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by-‐‐products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/hebrewnational.

My Favorite Things Party and Giveaway

Spoil your best friends with a party filled with your favorite things by hosting a My Favorite Things Party!

How to throw a My Favorite Things Party | javacupcake.com

I’ve been living in Germany for the last 4 1/2 years and my time here is sadly coming to an end. To celebrate the ladies that have made my life here special and who have become my Army Family I threw them a “My Favorite Things Party”! I originally got the idea for this party from my sweet friend Jenny Kelly of jenny cookies who hosted a MFTP in 2014. It looked like such a fun time, I wanted to throw one myself!

How to host a My Favorite Things Party | JavaCupcake.com

If you’re not familiar with the concept of a MFTP, let me break it down for you.  First, you invite a group of your favorite people over for brunch or maybe dinner and ask them to bring 5 of their favorite things to share with the party.  They should bring 5 of the same thing with a value of $5-10 each item.  For example, I brought 5 painted mason jars filled with flowers.  I ordered these super cute invitations from Tiny Prints which matched my gold color theme perfectly for this party! How to host a My Favorite Things Party | JavaCupcake.com

Other ideas include 5 of your favorite lipstick,  5 of your favorite book, 5 potted plants, 5 coffee mugs or even 5 Starbucks gift cards.  The possibilities are endless, just encourage your friends to stay in the budget and think outside the box!

How to host a My Favorite Things Party | JavaCupcake.com

Once my friends arrived at the party, I had them find their name on a mini chalk board, pick up a DIY glitter clothespin and display their favorite thing on one of the trays I laid out around my living room.  The mini chalk boards came in a 6 pack and were originally on a long skewer, but I popped those off so they could be displayed with my glitter clothes pins.

FavThingsParty-110WM

The color theme of the party was mint/aqua with gold, peach and white/cream.  I wanted the party to feel light, fresh and full of color!  I hung custom made tissue paper garland on the wall above the buffet and used a second garland on the table center piece.  Love Garlands did an amazing job capturing the colors of my party!

EXCLUSIVELY for JavaCupcake readers, Love Garlands is offering 15% off your next order using the code JAVACUPCAKE!

How to host a My Favorite Things Party | JavaCupcake.com

I included fresh flowers every where I could.  Tulips were in season, so I bought enough of them to fill every painted mason jar I owned plus a big bouquet as the centerpiece of my table.

How to host a My Favorite Things Party | JavaCupcake.com

Since this was a Sunday brunch party, I served food that I could make ahead of time.  An asparagus bacon quiche, a Southwestern fajita quiche, a yogurt bar using cute paper bowls from Bake it Pretty, blueberry muffins baked in Sweets & Treats Boutique Bake Bright liners, fruit salad along with apples and peanut butter dip.  And finally… cake and cupcakes!

How to host a My Favorite Things Party | JavaCupcake.com

How to host a My Favorite Things Party | JavaCupcake.com

And what’s brunch without mimosas?  Orange juice plus bubbly champagne topped with fresh berries were the perfect addition to my brunch.   I served the mimosas in champagne flutes with matching paper straws from S&T Boutique.  I also used recycled Starbucks Frappuccino bottles as milk bottles for those who didn’t want alcohol.

How to host a My Favorite Things Party | JavaCupcake.com  How to host a My Favorite Things Party | JavaCupcake.com

For dessert, I made a chocolate cake filled with peanut butter buttercream topped with vanilla bean buttercream garnished with edible gold flecks.  I even wanted my cake to be coordinated so I topped it with the word CAKE cut out from gold card stock paper and attached to S&T paper straws.  The cupcakes are in matching liners and are pb&c too!

How to host a My Favorite Things Party | JavaCupcake.com

How to host a My Favorite Things Party | JavaCupcake.com  How to host a My Favorite Things Party | JavaCupcake.com

How to host a My Favorite Things Party | JavaCupcake.com

How to host a My Favorite Things Party | JavaCupcake.com

Once everyone’s bellies were full, it was time to get the fun started!  Our favorite things!  Each person was given five gold tickets and during the allotted times, they could redeem tickets for items that others had brought.  How to host a My Favorite Things Party | JavaCupcake.comBefore it was time to ‘shop’, each person told us what they brought and why it was their favorite thing.  This allowed us to get a feel for what we could choose from and learn a bit about each other.  It was really fun to see the variety in favorite things brought!

How to host a My Favorite Things Party | JavaCupcake.com

How to host a My Favorite Things Party | JavaCupcake.com

Some of my guests brought 5 different items, which was a fun twist!  One person even brought five goodie bags full of her favorite things because she couldn’t just choose one thing!  The possibilities are endless and really, there are no rules when it comes to your favorite things!

How to host a My Favorite Things Party | JavaCupcake.com

How to host a My Favorite Things Party | JavaCupcake.com

I made gold glitter dot tote bags for each of my guests to put their favorite things in.  Each bag had a blue yarn tassel with their name on it to add a bit of a personal touch.  This was a perfect way for my friends to store their items and carry them home in!  I’ll be selling these tote bags in my new online boutique Cupcakes & Peonies later this year!

How to host a My Favorite Things Party | JavaCupcake.com  How to host a My Favorite Things Party | JavaCupcake.com

After all the favorite things were chosen, I brought out some special extra favorite things to shower my friends with.

First, I had custom notepads made from Tiny Prints with a friendship quote on the bottom.  It reads, “A journey is best measured in friends, rather than miles.” (by Tim Cahill).  It’s a perfect quote for military spouses who are in each others lives for such a short period of time before moving… it’s not about the miles, it’s about the friendship and memories shared.

How to throw a My Favorite Things Party | javacupcake.com

I also had a journal custom made for each of my friends from Tiny Prints.  I spent several hours picking out each journal special for each of my friends, making sure I thought they best matched their personality and style.  Each journey had their names printed on them.  I told each person how much I loved and cared for them as I presented them their notebook… it was a an emotional gift… but so worth it to tell my friends how much I am thankful for them.

How to host a My Favorite Things Party | JavaCupcake.com

I am obsessed with elastic hair ties, so I ordered elastic from Inspire Away and custom made a set of elastic hair ties in the party colors.  I wear one of these every day and they truly are my favorite thing!

How to host a My Favorite Things Party | JavaCupcake.com

I was introduced to these gorgeous sequin hangers by a fellow Army wife here in Germany.  She makes them for her shop Glitter & Bow and has shared them with me and Emily over the last few years when she’s come over to do our hair/makeup for military balls.  They are perfect to make your special day even more special.  Each of my guests went home with one!

How to host a My Favorite Things Party | JavaCupcake.com

 

This My Favorite Things Party was truly magical.  I had never hosted anything so amazingly special before and I truly hope my guests felt important and loved.

How to host a My Favorite Things Party | JavaCupcake.com

How to host a My Favorite Things Party | JavaCupcake.com

How to host a My Favorite Things Party | JavaCupcake.com

How to host a My Favorite Things Party | JavaCupcake.com

How to host a My Favorite Things Party | JavaCupcake.com

After the party was over, all the dishes were done and I had time to reflect on the day… I opened up the custom Thank You Notes I ordered from Tiny Prints to write a note to each of my guests.  I wanted to thank them personally for coming to my party and for the impact they have had on my life… because ultimately, each person who came to my party was my favorite thing.  Each person was special, important and influential in my life during the 4 1/2 years I lived in Germany.  With the thank you note, I included a picture of each person and myself that was taken at the party.

How to host a My Favorite Things Party | JavaCupcake.com

Please, make sure to check out all the amazing vendors I worked with to make My Favorite Things Party possible!  These are some of the best people in their industry and I am blessed to know them!

Cake & Cupcakes:  JavaCupcake http://javacupcake.com
Cupcake Liners & Paper Straws: Sweets & Treats Boutique https://shopsweetsandtreats.com/
Cupcake Washi Tape Flags: Well Dressed Cupcakes https://www.etsy.com/shop/welldressedcupcakes
Paper Tubs for the yogurt bar: Bake it Pretty https://bakeitpretty.com
Bonjour Note Pads: Tiny Prints http://tinyprints.com
Customized Spiral Journals: Tiny Prints http://tinyprints.com
Tote Bags: Tote Bag Factory http://totebagfactory.com and Cupcakes & Peonies http://cupcakesandpeonies.com
Tissue Tassel Garlands: Love Garland https://www.etsy.com/shop/LoveGarlands  (Remember to use code JAVACUPCAKE for 15% off your next order!)
Painted Mason Jars: Tastefully Rustic https://www.facebook.com/tastefullyrustic
Gold Sequin Hangers: Glitter & Bow Goodie Bar https://www.etsy.com/shop/glitterandbow
Elastic for the hair ties: Inspire Away https://www.etsy.com/shop/inspireaway

And because YOU, my readers are also my favorite thing… I’m giving away some of the swag from my party! One person will go home with…

  • A custom made gold glitter dot tote bag
  • A pack of paper straws
  • A custom made pack of elastic hair ties
  • A Bonjour notepad
  • A custom journal
  • A gold sequin hanger

How to host a My Favorite Things Party | JavaCupcake.com

Simply enter the form below for your change to win!  One winner will be chosen on Wednesday, July 1, 2015.  Contest is open to USA and Europe residents only.

a Rafflecopter giveaway

Compensation was provided by Tiny Prints for this party, but all the ideas & words in the post are mine.

Rhubarb Cherry Bundt Cake

Rhubarb isn’t just for pie and it surely shouldn’t only be paired with strawberries.  Kick things up a notch this rhubarb season by making my  Rhubarb Cherry Bundt Cake!  It’s moist, dense, tart, sweet, full of fruit and oh so delicious!

Rhubarb Cherry Bundt Cake | JavaCupcake.com

Are you tired of rhubarb yet?  After baking this bundt cake, Strawberry Rhubarb Crumble, Raspberry Rhubarb Pie,  and a Rhubarb Upside Down Cake I thought it might be a little bit of rhubarb overload?  But then I thought… naw!  Everyone loves rhubarb, right!?

Rhubarb Cherry Bundt Cake | JavaCupcake.com

This cake begins with fresh rhubarb soaking in sugar overnight accomplishing two things.  First, it breaks down the sugars in the rhubarb making them softer and not as tough.  Second, adding sugar allows the natural juices in the rhubarb to come out and makes a delicious rhubarb syrup which can be used in the cake or in other baking.

The cherries in this cake are a German brand and are a sweet black cherry.  You could use any cherry in this cake, but I’d really suggest staying away from cherry pie filling or maraschino cherries.  It’s really best with jarred or fresh.

Rhubarb Cherry Bundt Cake | JavaCupcake.com

The glaze on top adds the most delicious bit of sweet, tartness that accents the rest of the cake beautifully!  My 15 year old daughter ate almost half this cake over the course of a week or so.  After the first bite, she said, “Mom, sometimes you bake things and they’re so good I could just kiss you forever!”  If that’s not a glowing recommendation for this cake… I don’t know what is!

If you’re looking for something unique to make with your rhubarb this summer, you must try this Rhubarb Cherry Bundt Cake!

Happy Baking!

Rhubarb Cherry Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 1 cake
Ingredients
Rhubarb
  • ½ lb fresh rhubarb cut into ½ in pieces
  • ¾ cup granulated sugar
Cake
  • 1 oz jar sweet black cherries in juice, strained with juice reserved
  • 1 cup unsalted butter, room temperature
  • 1¾ cup granulated sugar
  • 3 large eggs
  • 2½ cups + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup buttermilk
  • ½ cup + 2 Tbsp reserved cherry juice
Glaze
  • 2-3 cups powdered sugar
  • fresh squeezed lemon juice
Instructions
Rhubarb Prep
  1. At least 24 hours before you plan to make this cake, toss the cut rhubarb in the sugar. Cover and refrigerate. The sugar will soften the rhubarb and create a syrup. When ready to make the batter, strain the rhubarb from the syrup and reserve it for later.
Cake
  1. Grease and flour a 10-cup bundt pan.
  2. Using a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix well after each addition.
  3. In a measuring cup, stir together the cherry juice and buttermilk.
  4. In a large bowl, whisk together the flour, baking powder and salt.
  5. Add half the flour mixture to the bowl and mix on med-low until just combined. Add the milk/juice and mix until just combined. Finish adding the remaining flour, scrape the sides of the bowl and mix until just combined.
  6. In your prepared bundt pan, lay several pieces of rhubarb and cherries on the bottom. This will create a beautiful top for your cake. Toss the remaining rhubarb and cherries in 1-2 Tbsp flour and fold into the batter. Spoon the batter evenly into the pan and spread the top evenly.
  7. Bake for 45 minutes, rotate pan and bake another 15 minutes or until a toothpick comes out clean from the center.
  8. Allow the cake to cool in the pan for about 30 minutes.
  9. Poke several holes into cake and drizzle or brush the ¼ cup rhubarb syrup over the cake. Allow it to sit another 10 minutes or so to let the syrup sink in.
  10. Invert the pan and the cake should slide out onto a wire rack to cool completely.
  11. Optional: Drizzle or brush more syrup over the top of the cake before glazing.
Glaze
  1. In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth, runny consistency. Add more sugar if it's too thin or more juice if it's too thick. When the cake is completely cool, pour the glaze over the top so some of it drips down the sides.
  2. Slice, eat and enjoy!

 

Rhubarb Upside Down Cake

Rhubarb isn’t just for pie, it’s for cake too!  This summer take your rhubarb skills to the next level with this moist and delicious Rhubarb Upside Down Cake!

Rhubarb Upside Down Cake | JavaCupcake.comBefore this summer, I had only made rhubarb once and it wasn’t amazing.  I thought I could just pop it into a cake batter for cupcakes and it’d be amazing.  I was wrong.  I had no idea what I was doing.  So, this summer when the rhubarb was in season and so beautiful, I decided to try baking with it again.

First, I made a Strawberry Rhubarb Crumble and then a Raspberry Rhubarb Pie and now a Rhubarb Upside Down Cake!

Rhubarb Upside Down Cake | JavaCupcake.com

You might be thinking… WHAT?  I thought upside down cakes were for pineapples.  Well, they are but they can really be for any kind of fruit including the tart rhubarb.

This recipe starts with soaking the rhubarb in sugar so it begins to breakdown the tartness and toughness of the stalks.   The bake batter itself is light with a big crumb and isn’t too sweet which makes it perfect for the sweet and tartness of the rhubarb.  Once the cake is flipped out of the pan, the bottom is a baked crumb topping that adds a crunch in each bite.  Pure rhubarb perfection.

Rhubarb Upside Down Cake | JavaCupcake.com

I love that the color of the rhubarb is bright on the top of the cake.  It makes me want to dig in and eat it all off first.  But really, the best bite is when you get a piece of rhubarb, a chunk of cake and the crumble on the bottom all at once.

Rhubarb Upside Down Cake | JavaCupcake.com

Add a cup of coffee and you’ve got a perfect afternoon treat or breakfast!  This Rhubarb Upside Down Cake would be perfect for a brunch of afternoon coffee with friends… or for dessert even!  I love it’s simple, traditional feel… but kicked up a notch with the rhubarb!

I really hope you make and enjoy this as much as I did!

Happy Baking!

Rhubarb Upside Down Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
Rhubarb
  • 1.5lbs fresh rhubarb, cleaned and cut diagonally into long strips
  • ¾ cup sugar
  • 2 Tbsp corn starch
Cake
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 cups cake flour
  • 1 tsp ground cinnamon
  • 1¼ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs
  • ⅓ cup vanilla yogurt (or sour cream)
  • 1 tsp vinegar
Crust
  • ½ cup unsalted butter, melted
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ tsp salt
Instructions
Cake
  1. Preheat oven to 325F degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the sides and bottom of the pan. Wrap a thick piece of foil under the pan bringing it up the sides then set the pan on a baking sheet.
  2. In a medium bowl, toss the rhubarb, corn starch and sugar together and set aside.
  3. In another bowl, sift together the cake flour, cinnamon, baking powder and salt and set aside.
  4. In the bowl of your stand mixer, cream the butter and sugar for the cake together until light and fluffy, about 3-4 minutes. One at a time, add the eggs making sure to scrape the bowl after each egg and mixing well until adding another. Mix in the vanilla. Mix the yogurt and the vinegar together (it's okay if it looks curdled) then add it to the batter until completely combined. In three parts, add the flour and mix on medium speed until just combined. Scrape the sides of the bowl and mix by hand until smooth. Do not over mix.
Crust
  1. In a medium bowl, mix together the melted butter, flour, sugar and salt until completely combined and crumbly.
Assembly & Baking
  1. Lay the rhubarb flat on the bottom of the prepared pan, until the pan is completely covered and all the rhubarb has been used.
  2. Gently pour the batter over the rhubarb and smooth out flat using an offset spatula.
  3. Spread clumps of the crust over the top of the batter in an even layer.
  4. Bake for 75-90 minutes or until the crumble is golden brown and a toothpick comes out of the center of the cake clean.
  5. Place the cake on a wire rack to cool for 15 minutes before running a knife around the cake to loosen it from the pan. Invert the pan onto your serving plate, release the sides of the springform and slide off the cake. Gently remove the bottom of the pan & parchment paper from the rhubarb.
  6. Cut the cake into slices and serve warm.

 

Introducing Jonathan Henry

I’ve been taking pictures of food for over 6 years now but only seriously for the last 4.5 years and I’ve gotten pretty good at it.   So, when my neighbor Amanda had her second baby, I decided I would offer to take pictures of her new son while her Mother was in town visiting.

Meet Jonathan Henry.

Introducing Jonathan Henry - My first attempt at newborn photography | JavaCupcake.com

Jonathan (aka Jonny), was born May 31, 2015 in Bavaria, Germany weighing 10lbs 11oz!   A big boy!  Amanda was over a week late with this pregnancy and looked like she was carrying twins!  After several days in the German hospital, Amanda welcomed Jonny into the world.

Introducing Jonathan Henry - My first attempt at newborn photography | JavaCupcake.com

Jonny has 10 fingers and 10 toes which are so tiny and sweet!

Introducing Jonathan Henry - My first attempt at newborn photography | JavaCupcake.com

And he already adores his Mamma.

Introducing Jonathan Henry - My first attempt at newborn photography | JavaCupcake.com

His big sister Lindsey… the jury is still out on that one.   :) Introducing Jonathan Henry - My first attempt at newborn photography | JavaCupcake.com

It was pretty special to see Amanda and her mom Jenny snuggle and love on Jonny together.  Three generations of one family is a pretty amazing thing.  The love shared in this family is undeniable.

Introducing Jonathan Henry - My first attempt at newborn photography | JavaCupcake.com

Introducing Jonathan Henry - My first attempt at newborn photography | JavaCupcake.com

Introducing Jonathan Henry - My first attempt at newborn photography | JavaCupcake.com

And my favorite picture of the entire session…

Introducing Jonathan Henry - My first attempt at newborn photography | JavaCupcake.com

Those little toes.  I just can’t get over them.

Congratulations to my sweet, loving neighbor Amanda and her family!  I truly wish you nothing but a lifetime of love and happiness!

Asparagus Bacon Quiche

We are in the height of asparagus season here in Germany and I had to take advantage of all the beautiful, green, delicious fresh asparagus at the market by making a Asparagus Bacon Quiche!

Asparagus Bacon Quiche | JavaCupcake.com

A few weeks ago, I hosted a “My Favorite Things” party where 12 of my closest friends and Army family came over for breakfast, mimosas and a little spoiling.  I knew I wanted to serve them something that I could make ahead of time since it was a morning party so I chose quiche!

I whipped up my Southwestern Fajita Quiche and tried out this recipe for Asparagus Bacon Quiche.   Both were made the day before the party and refrigerated over night.  I brought the quiche to room temperature before serving and they were perfect for this brunch!

Asparagus Bacon Quiche | JavaCupcake.com

Unfortunately, since I was serving this quiche at a party, I didn’t have a chance to cut into it and show you the inside of the quiche.   Trust me when I say that it is out of this world amazing.  Full of whipped eggs, fresh asparagus, mushrooms, peppers, thick cut bacon and cheese… my Asparagus Bacon Quiche is a guaranteed winner!

Enjoy!

Asparagus Bacon Quiche
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Cuisine: American
Serves: 1 quiche
Ingredients
  • 1 prepared pie crust
  • 6 strips of thick cut bacon, cut into bite size chunks (I used thick, pork belly bacon from the deli)
  • salt and pepper
  • ½lb fresh green asparagus
  • 6 large eggs
  • ¾ cup heavy cream
  • 4 green onions or scallions, diced
  • 1 bell pepper, sliced
  • 8 oz sliced mushrooms (I used canned)
  • 1½ cup white cheese, shredded (I used German butterkase, but you can use any soft white cheese)
Instructions
  1. Preheat your oven to 375F degrees. Spray the bottom of a 28cm tart pan with cooking spray. Lay the prepared pie crust in the pan and press into the bottom and sides. Cut off any extra crust on the top edges. Place the prepared pan on a baking sheet and set aside.
  2. Bring water to a boil in a large pot. Once boiling add the cleaned and trimmed asparagus into the post and boil for 1 minute. Remove immediately and run under cold water to stop the cooking process. Set aside.
  3. In the bowl of your stand mixer with the whisk attachment, whisk the eggs and the heavy cream together for 3-4 minutes on medium-high speed. Salt and pepper to taste.
  4. In a large skillet, cook the bacon chunks until browned on all sides. Remove to a paper towel to drain and reserve the grease in the pan. Set aside a few pieces for garnish later.
  5. Add the bell peppers and toss them in the oil, cooking until just softened. Mix in the chopped scallions and mushrooms and toss together.
  6. Set aside 5-6 stalks of asparagus and cut the remaining into 1 inch pieces. Add this and the bacon to the pan and toss together. Salt and pepper to taste. Turn off the heat.
  7. Spread this mixture evenly across the bottom of the pie crust in the prepared pan. Pour the whipped eggs about ¾ of way to the top. Sprinkle over the cheese and gently mix in with a spoon so it's not just laying on the top. Pour in the remaining egg mixture until it reaches the top of the crust. Place the reserved asparagus and bacon across the top.
  8. Bake on the baking sheet for 50-70 minutes or until the top is golden brown and is solid through the middle.
  9. Cool for 20 minute and serve immediately or chill over night and serve cold the next day.
Notes

Asparagus Bacon Quiche | JavaCupcake.com

 

Pretzel Shaped Cinnamon Sugar Cookies

Surprise your friends and family with your favorite sugar cookie kicked up a notch with my Pretzel Shaped Cinnamon Sugar Cookies!

Pretzel shaped Cinnamon Sugar Cookies {Video Tutorial} | JavaCupcake.com

My sweet neighbor Amanda had a baby this week!  A sweet little boy (well, not so little he weighed 10lbs, 11oz!) with the cutest chubby cheeks and the softest skin who just lays peacefully in my arms as I ooohh and awwww over him.  Of course, I had to bake for this sweet baby’s Mamma and Grandma and decided on Amanda’s favorite cookie recipe of mine.  Sugar cookies!

Pretzel shaped Cinnamon Sugar Cookies {Video Tutorial} | JavaCupcake.com

Instead of baking plain cookies, I decided to mix things up a bit and shape the dough into pretzels.  I mean, we are in Germany after all!  And to add another dimension of flavor, I added cinnamon to the batter and to the frosting!  These Pretzel Shaped Cinnamon Sugar Cookies are soft, savory and sweet at the same time and so delicious!

Pretzel shaped Cinnamon Sugar Cookies {Video Tutorial} | JavaCupcake.com

To decorate the pretzels, I left a few without frosting and used white jimmies to act as the “salt” on the pretzel.  Some I drizzled with chocolate while others I frosted and coated in rainbow jimmies and nonpareils.  These really are so delicious and so cute… you need them in your life!

I made a quick video of how I rolled and shaped the pretzels.  I hope it helps with you making them yourself!

Happy Baking!

 

5.0 from 1 reviews
Pretzel shaped Cinnamon Sugar Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 1 dozen
Ingredients
Cookies
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
Frosting
  • ¼ cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2-4 Tbsp heavy cream
  • 1-2 tsp ground cinnamon
  • ½ tsp vanilla extract
Decorating Supplies
  • Jimmies
  • Nonpareils
  • Melted chocolate
  • gold sprinkles
Instructions
Cookies
  1. In the bowl of an electric mixer, cream together the butter and shortening.
  2. Add the sugar, eggs, and extract and mix on high until light and fluffy – about 4-5 minutes.
  3. In another bowl, whisk together the cinnamon, flour, baking powder and salt.
  4. Add the flour to the butter mixture and mix until combined. Make sure you are scraping the bottom and sides of the bowl.
  5. Cover and chill at least 1 hour.
  6. Preheat oven to 400 F degrees. Line baking sheet with parchment paper.
  7. Weigh 2.5oz of dough. Roll the dough into a 12-13 inch rope.
  8. Take each end and fold it up and over onto itself, twisting once. Make a small indentation into the dough where the ends will attach. (See video)
  9. Bake for 7-9 minutes or until they begin to brown on the bottom slightly.
  10. Allow the cookies to cool for about a minute or two before removing them to a wire rack to cool completely.
Decorate
  1. Apply a thin layer of frosting to the cookie and sprinkle any sprinkles or jimmies over the top.
  2. You can also use a small flat piping tip attached to a bag filled with frosting and pipe any decoration on the cookie you want.
  3. I used white jimmies to look like salt on a few. I melted chocolate and drizzled that over a few others and garnished with gold sugar crystals. The possibilities are endless! Just be creative!

 

Snickerdoodle Macarons

Take your favorite cookie to the next level by transforming them in to decadent, delicious Snickerdoodle Macarons!

Snickerdoodle Macarons | JavaCupcake.com

So, I’ve made macarons before but they’ve never been my favorite dessert to make.  They’re temperamental and if you don’t get the batter ‘just right’ the come out terrible.  However, when a friend is eating a gluten-free diet, loves macarons and is moving away you set aside your aversion for making them and get to baking!

Snickerdoodle Macarons | JavaCupcake.com

Snickerdoodles are one of my most favorite cookies… probably because of the overwhelming cinnamon flavor which is one of my most absolute favorite flavors.   I thought it would be super easy to incorporate the cinnamon flavor of the snickerdoodle into a macaron without too much many structural issues.    For these macarons, I started with a recipe from Diary of a Mad Hausfrau – my goto for unique macaron recipes.  I took her recipe for the shells and my recipe for buttercream and created these Snickerdoole Macarons!

Snickerdoodle Macarons | JavaCupcake.com

The cinnamon flavor in these macarons is super intense, but in a good way.  The shells are crisp and the filling is sweet.  Seriously, one of my most favorite macarons I’ve ever made!

Snickerdoodle Macarons | JavaCupcake.com

So, if you’re feeling adventurous, give these Snickerdoodle Macarons a try!  They’re easier than you may think to make so worth it in the end!

Happy Baking!

Snickerdoodle Macarons
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Cuisine: French
Serves: 30 macarons
Ingredients
Shells
  • 90g egg whites, room temperature
  • 50g granulated sugar
  • 200g powdered sugar
  • 110g almond flour (ground almonds)
  • 2 Tbsp ground cinnamon
  • pinch of cream of tartar
  • pinch of salt
Filling
  • ¼ cup unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2-4 Tbsp heavy cream
Instructions
Shells
  1. Line an oversized baking sheet (I used the Wilton Mega Cookie Pan 15 in. x 21 in. (38,1 cm x 53,3 cm)) with parchment paper. If you're using a template, place it under the parchment paper.
  2. Weigh out your egg whites and set them aside to come to room temperature.
  3. Using a food processor, pulse together the almond flour and powdered sugar until combined and no lumps remain. Remove 2 Tbsp of the mixture and replace it with 2 Tbsp of ground cinnamon. Plus again until combined.
  4. Once the eggs are room temperature, whip them in the bowl of your stand mixer. Once they begin to get frothy, add the sugar 1-2 tsp at a time. Continue mixing until you reach stiff peaks or until you flip the bowl upside down and nothing moves. Add the cream of tartar and the salt and whip 5 more seconds.
  5. Gently pour the flour mixture into the bowl with the whipped egg whites. Begin folding the two together with a rubber spatula quickly until it becomes one mixture. Slow your folding pace and check the consistency. Drop a dollop of batter back onto itself, if it "flows like lava" and disappears back into itself in 5-7 seconds, then it's ready. However, if it doesn't, fold a few more times, check again and repeat until it does. If it's runny all over the place, you'll need to start over because you've over mixed it.
  6. Fit a piping bag with a medium round piping tip. Fill the bag with the batter then squeeze 1½-2in circles of batter onto the prepared sheet. I counted 1-2-3-4 with each squeeze of the bag so I knew each were ever - or at least tried to be even. The template is also a great way to make sure they are all uniform in size.
  7. Let the macarons sit on the counter for 20-30 minutes or until the tops are firm.
  8. Bake on the center rack for 18-20 minutes, rotating the pan after 10 minutes. Place another baking sheet on the rack above the macarons to prevent the tops from burning.
  9. Transfer the macarons to a wire rack to cool completely after allowing them to sit for about 1 minute after removing from the oven.
  10. Fill a piping bag fitting with a medium round tip with the frosting. Squeeze a small dollop of frosting onto the flat size of one macaron. Find a second macaron the same size and sandwich the two together. Repeat until all the macarons have been filled.
  11. Store in an air tight container for 2-3 days.

 

Raspberry Rhubarb Pie

I’m obsessed with Rhubarb this season.  Every time I pass it in at the market, I need to pick up at least 3 stalks of it.  This time, I made a tart, decadent, delicious Raspberry Rhubarb Pie with a lattice crust top!  To. Die. For.

Raspberry Rhubarb Pie | JavaCupcake.com

 

This pie was my first attempt at making a lattice crust top too.  I posted a snapshot of it on Instagram and someone said it looked “rustic”.  I wasn’t sure to take that as an insult or a compliment at first.  But, I think I’ll take it as a compliment.  I’m not a professional pie maker after all!

Raspberry Rhubarb Pie | JavaCupcake.com

My friend Ann Marie of the blog Farming Grace sent me a jar of raspberry rhubarb homemade jam last year and I fell in love with the flavor combination.  I had already tried strawberry rhubarb pies and jams, but the raspberry twist was new for me.  Raspberries are my all time favorite fruit and anyone that is ever at my house for breakfast will see my bowl of cereal piled high with these sweet red berries!

Raspberry Rhubarb Pie | JavaCupcake.com

 

The day I served this raspberry rhubarb pie, I had over my friend Mareile and her two kiddos to enjoy it with my family.  We topped each slice with vanilla bean ice cream which perfectly offset the tartness of the pie.

Raspberry Rhubarb Pie | JavaCupcake.com

 

The lattice crust was so super easy to make.  I think it was even easier than trying to lay an entire piece of pie dough over the top evenly.  I could adjust the pieces, move them where I needed to without worry about ruining the entire crust.  I just may be making every pie with a lattice crust from now on!

Raspberry Rhubarb Pie | JavaCupcake.com

 

This raspberry rhubarb is my new favorite summer pie.  Seriously.  It’s soooo good! I really hope you make this for your family and friends!

Happy Baking!

Raspberry Rhubarb Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 box (2 crusts) premade pie dough
  • 4 cups rhubarb cut into 1-inch pieces
  • 2 cups fresh raspberries
  • Zest of 1 lemon
  • ⅓ cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1⅓ cup granulated sugar
  • Juice of ½ lemon
  • 2 Tbsb cold butter cut into small cubes
  • 1 egg + 1 Tbsp cream or milk whisked together
  • ¼ cup Sugar in the Raw
  • 2 Tbsp granulated
Instructions
  1. Preheat oven to 350F degrees.
  2. Roll out one of the pie crusts into a 9in pie plate and press up the sides. Chill until ready to use.
  3. In a large bowl, combine the cut rhubarb, raspberries, lemon zest and gently toss together. Sprinle over the sugar, flour, and cinnamon and gently toss to combine. Pour over the lemon juice and toss again. Make sure to be gentle with the raspberries so that they stay intact. Let stand for 20 minutes then toss one more time.
  4. After 20 minutes, roll out the second pie crust on a lightly floured surface and cut into 1in strips.
  5. Pour fruit filling into chilled pie dish with the crust and spread evenly. Dot the cubed butter over the top.
  6. Lay half the strips over the top using every other strip. Weave the remaining strips over and under creating a basket weave. Crimp the outside rim of the crust creating a beautiful edge.
  7. Brush the top with the egg wash then sprinkle the sugars even over the top.
  8. Cover the edges with foil and place the pie on a baking sheet.
  9. Bake for 50 minutes, remove the foil and rotate the pie. Bake another 25-40 minutes or until the crust is golden brown and the filling is bubbling.
  10. Allow the pie to cool for 20 minutes before cutting and serving.

 

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 | JavaCupcake.com

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 | JavaCupcake.com

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 | JavaCupcake.com

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
 
Author:
Serves: 8-10 servings
Ingredients
Filling
  • 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
Topping
  • 1½ cups all purpose flour
  • ¾ cup sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cubed and cold
  • 1½ cups rolled oats
Instructions
  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! | JavaCupcake.com

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! | JavaCupcake.com

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! | JavaCupcake.com

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! | JavaCupcake.com

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 4 reviews
Guinness Biscoff Bailey's Cupcakes
 
Author:
Serves: 2 dozen cupcakes
Ingredients
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)
Instructions
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.
Assembly
  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 | JavaCupcake.com #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 | JavaCupcake.com #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 | JavaCupcake.com #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 | JavaCupcake.com #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 | JavaCupcake.com #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
 
Author:
Serves: 30 cookies
Ingredients
  • 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
Instructions
  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.