Roll and Cut Oatmeal Cookies with Pumpkin Filling

Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch, these cookies are uniquely amazing!

Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  |

I think Betty Crocker was on to something with these cookies.  I’ve never seen, tasted or made anything quite like these roll and cut oatmeal cookies with pumpkin filling before.  The recipe comes from my favorite cookie cookbook…  Betty Crocker’s Cooky Book circa 1963.  I’ve made cookies from this book so many times, I’ve even blogged about this book before… but the recipes I’ve made have been ones I grew making, the recipes my Mom loved.

Not this time.

This time I took an adventure and I looked on every page of this cookbook until I found a cookie recipe that fit the current season in appearance and flavor… and more importantly I wanted something unique.  A cookie I had never seen before on Pinterest or other blogs. Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | I’m certain I found just that with these cookies.  These cookies are so unique, they jumped off the page when I saw them in the book. What makes these cookies unique are that they’re a rolled and cut cookie AND they’re filled! Woah.  Rolled and cut oatmeal cookie dough?

Yup.  You read that correctly.

Have you ever rolled and cut oatmeal cookie dough before?  Because I certainly haven’t.  Surprisingly, this dough rolled very easily,  just needed a lot of flour on the counter so it didn’t stick. Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | The original recipe didn’t call for this, but I topped the cookies with a sprinkling of Sugar in the Raw to add a sweet crunch to the cookie.  It turned out to be the perfect addition to the recipe and really rounded out the flavors and textures.

These roll and cut oatmeal cookies with pumpkin filling are sure to WOW and impress your family and friends with their unique shape and appearance and their flavor.

Try them, you won’t be disappointed!


Roll and Cut Oatmeal Cookies with Pumpkin Filling
Prep time
Cook time
Serves: 18-20 cookies
  • 2 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ cup light brown sugar, packed
  • ¾ cup shortening, cubed
  • 1 egg
  • ¼ cup molasses
  • 1 cup quick oats
  • ¼ cup Sugar in the Raw, for garnish
Pumpkin Filling
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • ½ cup sugar
  • 1 tsp pumpkin pie spice
Pumpkin Filling
  1. In a bowl, whisk together the pumpkin puree, sugar and pumpkin pie spice.
  1. Preheat oven to 375 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of your stand mixer, combine the flour, salt and baking soda.
  3. Add the cubed shortening and mix on medium speed until the dough has a coarse meal consistency.
  4. Mix in the sugar, egg and molasses until combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  5. Add the oats and mix until evenly distributed.
  6. Roll dough out ⅛" thick onto a lightly floured board. Cut with 2⅝" round cutter. Place half the rounds on the prepared cookie sheet.
  7. Put 1 heaping teaspoon of pumpkin pie filling in the center of each round on the cookie sheet and spread just to the edges. NOTE: You do not want the filling to go to the edges or off the side.
  8. Using a small star cutter, cut the center of the remaining discs out. Place the cut disc on top of a filled disc on the prepared cookie sheet.
  9. Using your index finger, press the edges closed to seal.
  10. Brush a very light layer of water onto each cookie and sprinkle Sugar in the Raw over just the dough, not the filling. The water will help the sugar stick to the dough.
  11. Bake for 11-13 minutes or until the bottom edges and tops begin to turn golden brown. At about 11 minutes, gently lift up one of the cookies and check the bottom... if it's golden, they are done.
  12. Immediately remove the cookies to a wire rack to cool.
  1. The cookies are hard the first day and are great to dunk in tea. They will be come softer and actually taste better on day 2.
  2. Store in an air tight container for up to 4 days.
Original recipe from Betty Crocker's Cooky Book.

Chocolate Chip Fudge Cake

Rich chocolate fudge sandwiched between four layers of brown sugar chocolate chip cake topped with vanilla buttercream, fudge splatter and chocolate chips for garnish… this cake is sure to satisfy any chocolate fudge lover in your life!

Chocolate Chip Fudge Cake |

There’s no real reason why I made this cake.  I mean, I’m sure I could come up with a half a dozen excuses why I made this cake.  Actually, that sounds like fun.  Let’s so that! Why I made a Chocolate Chip Fudge Cake…

  • It’s Sunday
  • It’s raining
  • I love cake
  • Chocolate chips are delicious
  • I love cake
  • I needed something new for the blog this week
  • I love cake
  • Fudge – om nom nom
  • My kids needed dessert after dinner tonight
  • My kids love cake

See! Lots of excellent reasons why I needed to make this cake today!

Chocolate Chip Fudge Cake |

Now, let me tell you a little bit about this cake…  It’s a “reverse” cake… meaning you put the dry ingredients into your mixing bowl first then add your wet.  The cake is made with a touch of brown sugar and lots of  Gharidelli 60% cocoa bitter-sweet chocolate chips.  I cut the two layers in half to create four then filled them with thick, delicious chocolate fudge.  I topped the cake with whipped vanilla bean buttercream and garnished it with more chocolate chips and lots of fudge drizzles.





If you love chocolate chips and fudge as much as I do, then you will definitely love this cake! I think the fudge inside adds even more chocolate flavor to the already amazing layers of cake!

And this fudge sauce… oh em gee.  Whatever you don’t use on this cake, keep!  Warm it and drizzle it over ice cream, chocolate chip cookies, strawberries.  So many uses and so incredibly delicious.

Rich, thick, fudgey goodness.

I may have eaten a spoonful or three. Shhh.  Don’t tell my waist line. Ha!

Chocolate Chip Fudge Cake |

If you need a super fun, unique cake for your next party or special occasion… heck if you want a cake for Sunday dessert… make this chocolate chip cake!  You won’t regret it!


Chocolate Chip Fudge Cake
Prep time
Cook time
Serves: 1 4 layer 6-inch cake
Chocolate Chip Cake
  • 9Tbsp unsalted butter, room temperature and cubed
  • ¾ cup buttermilk, room temperature
  • 4 egg whites, 1 egg, room temperature
  • 2 tsp vanilla extract
  • 1¾ cup cake flour
  • 1 cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1¼ cups Gharidelli 60% semi-sweet chocolate chips tossed in 1 Tbsp AP flour
Fudge Sauce
  • ⅔ cup heavy cream
  • ½ cup light corn syrup
  • ⅓ cup light brown sugar, packed
  • ¼ cup Hershey's dark chocolate cocoa powder
  • ¼ tsp salt
  • 7oz Gharidelli 60% bitter-sweet chocolate chips, divided
  • 2 Tbsp unsalted butter
  • 1 tsp vanilla extract
Whipped Vanilla Bean Buttercream
  • 1 cup unsalted butter, room temperature
  • 2 lbs powdered sugar, sifted
  • ½ cup heavy whipping cream
  • seeds of 1 vanilla bean
  • 1 Tbsp vanilla extract
  • ⅛ tsp salt
  • chocolate chips, for garnish
Chocolate Chip Cake
  1. Preheat oven to 350 F degrees. Grease, line with parchment paper, grease again and flour 2 6in round cake pans.
  2. In a bowl, measure whisk together the eggs, vanilla and buttermilk. Set aside.
  3. In the bowl of your mixer, combine the flour, granulated and brown sugars, baking powder, and salt on low speed for 1 minute.
  4. Add the cubed, room temperature butter and mix on medium speed until it resembles a coarse meal.
  5. In two parts, add the wet mixture and mix together about 10 seconds.
  6. Remove the bowl from the mixer and add the chocolate chips coated in flour.
  7. With a rubber spatula, scrape the sides of the bowl and fold in the chocolate chips.
  8. Pour half of the batter into each pan.
  9. Bake for 40-45 minutes on the center rack of your oven or until the cakes are golden brown and a toothpick comes out clean.
  10. Cool on a wire rack for 10 minutes before removing the cakes from the pans. Once the cakes have been removed, cool them completely on the wire rack.
Fudge Sauce
  1. In a large pot over medium-high heat, add half the chocolate chips, heavy cream, corn syrup, sugar, cocoa powder and salt. Stir until all the chocolate has melted.
  2. Reduce heat to low and simmer for about 5 minutes.
  3. Add the butter and vanilla and stir until melted.
  4. Add the remaining chocolate chips and stir gently until they have melted.
  5. Pour into a glass bowl to cool completely.
Whipped Vanilla Bean Buttercream
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and beat until smooth. Mix in the vanilla seeds, extract and salt.
  3. Add the rest of the powdered sugar and beat again until smooth.
  4. A tablespoon at a time, add the heavy whipping cream until you reach your desired consistency. Add more or less depending on how thick or thin you want your frosting.
  5. Whip frosting on high for 2-3 minutes.
  1. Place first layer of cake onto a piece of wax paper on top of a spinning cake decorating stand.
  2. Pipe around the edge of cake creating a dam for fudge.
  3. Spread a 2 Tbsp - ¼ cup of fudge sauce over the top of the cake on the inside of the frosting dam.
  4. Place second layer of cake and repeat with frosting damn and fudge.
  5. Then place third layer of cake on top and frosting and fill.
  6. Finally, place the top layer on the cake.
  7. Add a thin layer of frosting to the outside of the cake - this is the crumb coat. Place cake in the freezer for about 20 minutes to set.
  8. Spread an even layer of buttercream on the outside of the cake.
  9. Reheat the chocolate fudge until it's thin. Dip a spoon into the fudge sauce and splatter it across the top of the cake.
  10. Garnish with a pile chocolate chips in the center.
Fudge sauce originally from Created by Diane .

{Deployment Care Package Program} Crazy for Crust


Since September, bloggers from around the world have been putting together care packages to send to Afghanistan in support of one platoon of soldiers.  But, not just any platoon of soldiers… my husband and his platoon.

2nd Platoon, Fox Troop, 2/2 CR - Vilseck, Germany by

This month, Dorothy from Crazy for Crust has put together a Thanksgiving themed box of goodies including letters from her daughter’s class at school.   Dorothy also made some delicious Caramel Crunch Brownies for the guys to enjoy!

Isn’t her daughter Jordan just the cutest?

{Deployment Care Package Program} Crazy for Crust |

To see everything Dorothy and her family put in the care package and to get the recipe for the brownies, make sure to visit Crazy for Crust!

A big THANK YOU to Dorothy for participating in this project with me.  This is our 3rd deployment and it’s just a little bit easier knowing that I have the love and support from my blogging community.  You and your family, Dorothy, are truly wonderful and I thank you from the bottom of my heart.

If you’d like to see all the care packages put together in this Deployment Care Package Program, make sure to check out the main page for the project!

Chunky Potato Soup

Chunks of yellow potatoes and sweet potatoes in a creamy broth with thick cut belly bacon makes this hearty soup the perfect Fall dinner.

Chunky Potato Soup with Sweet Potatoes & Bacon |

I’ve been making soup almost every week since it started to get really cold here in Bavaria.  Pumpkin chili, ham hock & 15 bean soup, split pea with ham and now this Chunky Potato Soup.

I need to be honest with you though… before today I had never had potato soup let alone make it from scratch.  But, potatoes are one of my most favorite things to eat since I’ve moved to Germany that it just sounded like a good idea to try!

I mean how can you go wrong with a soup that is all creamy, delicious potato?

In my world… you can’t.

This Chunky Potato soup starts with a pound of belly bacon.  Now, if you don’t know what belly bacon is let me tell you it is so incredibly delicious that once you start using it, you’ll never use any other kind of bacon, ever.  This type of bacon comes from the belly of the pig and has both strips of fat and strips meat in it and it typically cut thicker.

Chunky Potato Soup with Sweet Potatoes & Bacon |

After the bacon is browned, onions and garlic are added then two types of potatoes.  In Germany, big yellow potatoes with thin skins called Gelb Kartoffeln are most popular so that’s what I used (Yukons would be a good potato to use in the USA) as well as one large orange sweet potato.  Seasoning, heavy cream, milk and chicken stalk with a touch of flour are the final ingredients to be added.

I had contemplated adding corn to the soup, but I didn’t have any.  I think the could would make a great addition to the soup though, adding even more great flavor to an already delicious soup.

In less than an hour, this Chunky Potato Soup can go from ingredients in your fridge to bowls in front of your family or friends.  It’s simple, hearty, creamy and just damn delicious.


For more soup & dinner ideas, visit the recipe page for Meals, Soups & Snacks

Chunky Potato Soup
Prep time
Cook time
Serves: 6-8 servings of soup
  • 1lb belly bacon, cubed
  • 1 large sweet onion, diced
  • 1 clove garlic, minced
  • ¼ cup all-purpose flour, divided
  • 3 large yellow, thin skinned potatoes (Gelb Kartoffeln in Germany or Yukon in the USA), skin on & cubed
  • 1 large orange sweet potato, peeled & cubed
  • 2 14.5oz cans chicken broth
  • 1 cup heavy cream
  • 2 cups milk
  • 2 tsp dried parsley
  • freshly cracked pepper
  • salt
  • 8oz grated sharp cheddar cheese, for garnish
  • dried parsley, for garnish
  1. Preheat a large pot on high heat. Cut the bacon into ½ inch square chunks. Add the bacon to the hot pot and cook until most of the pieces have browned on each side. Generously, season with cracked black pepper.
  2. Dice the onion and add it to the pot. Also add the minced garlic. Combine and cook until the onions begin to lose their color. Again, add more cracked pepper.
  3. Sprinkle 2 tablespoons of flour over the bacon and onions and mix until no more flour is visible.
  4. Cut the potatoes into ½-1in cubes. Peel the sweet potato, but leave the skin on the yellow potatoes. Add the cubed potatoes to the pot and cook for about 8 minutes or until they begin to soften and brown on all sides. Lightly salt the mixture and add more cracked black pepper.
  5. Pour in the chicken broth, heavy cream and milk and gently mix.
  6. Remove ¼ cup of the broth and stir in 2 Tbsp flour. Mix until flour has dissolved. Add this back into the pot.
  7. Add the parsley. Taste the broth and add more salt/pepper to taste.
  8. Bring to a boil then immediately reduce heat to low-medium, simmer and cook for 15 minutes or until the broth has thickened and the potatoes are soft.
  9. Serve topped with grated sharp cheddar cheese and a garnish of dried parsley.
Nutrition Information
Serving size: 1 large soup bowl

Peanut Butter Banana Bread

Cinnamon infused banana bread swirled with peanut butter and topped with a crunchy streusel, this bread is the perfect treat for any brunch or afternoon party!

Peanut Butter Banana Bread with Streusel Topping |

This past weekend, my friend Margot hosted a 31 Bags party at her house.  I’ve never been to one of these parties and to be honest, I didn’t know what 31 bags were before she told me about having her party.  I looked over the catalog and they have a bag that could possibly hold my camera and my giant computer, so I’m excited!  (Turns out – the bag won’t fit my laptop, but I did order lots of other great stuff!)

I offered to bake some yummies for the party.   The party began at 11am, so Margot decided on  a yogurt & fruit bar as well as serving mini quiches for her guests.  We bothdecided a sliced sweet bread would go great with the breakfast/brunch theme!

Peanut Butter Banana Bread with Streusel Topping |

And… if you know anything about me, I can never make anything the same way twice (why waste an opportunity for another blog post with a new recipe – ha ha!), I need to come up with something delicious and new.

I started with my daughter’s recipe for banana bread.  It’s a classic and can be easily made with a variety of mix-ins or toppings.    I decided on a peanut butter, cream cheese swirl though out the bread and a crunch streusel topping.  This Peanut Butter Banana Bread will be perfect for the party!

Peanut Butter Banana Bread with Streusel Topping |

I’m also making an oatmeal cookie for a sweet, but still “brunchy” dessert.  At the time of writing this post, however, I had not decided what kind to make.  So if you see a link somewhere, it means I made it and posted the recipe.  If not, oh well! HA!

So, if you need a delicious, quick bread for a brunch or afternoon party… this bread is a perfect choice!


PS… Here’s a cute picture of me and Margot not too long ago!  We ran the Pink up the Pace 5K with our babies in tow! So fun!

Pink up the Pace 5K - Grafenwöhr, Deutschland |

Peanut Butter Banana Bread
Prep time
Total time
Serves: 1 loaf of bread
Banana Bread
  • 1 cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 2 large eggs
  • 4 ripe small bananas
  • ¼ cup buttermilk
  • 1 Tbsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Peanut Butter Swirl
  • ½ cup creamy peanut butter
  • 2oz cream cheese, room temperature
  • 2 Tbsp heavy cream or milk
Streusel Topping
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup sugar
  • ¼ cup unsalted butter, cold & cubed
  • ½ cup quick oats
Banana Bread
  1. Preheat oven to 350 F degrees. Line a loaf pan with parchment paper then grease and flour it.
  2. In a small bowl, mash with a fork the bananas until chunky. Add the buttermilk, cinnamon, nutmeg and vanilla and stir until combined.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  4. In the bowl of your stand mixer, cream the butter and sugar together for 1 minute.
  5. One at a time, add the eggs and scrape the sides of the bowl after each addition. Mix on high for 1 minute.
  6. Add the bananas and mix until just combined.
  7. In three parts, add the flour and mix until no more flour can be seen. Do not overmix!
Peanut Butter Swirl
  1. In a medium bowl, whip together with a hand mixer the cream cheese and peanut butter.
  2. Mix in the cream until smooth.
Streusel Topping
  1. In a medium bowl, combine all the ingredients.
  2. Using a pastry blender or a fork, work the ingredients until it's a coarse meal texture.
Assembly & Baking
  1. Spread a third of the batter evenly onto the bottom of the prepared pan. Scoop tablespoon dollops of peanut butter mixture on top. Using a butter knife, swirl the peanut butter into the batter.
  2. Repeat this process two more times.
  3. Sprinkle streusel mixture evenly over the top of the batter. NOTE: You'll only need about ⅔ of the topping. Save the rest for muffins or toss out.
  4. Bake on the center rack of your oven for 60 minutes or until a toothpick comes out clean. You may need less or more time depending on your oven.
  5. Remove from the oven and allow to cool in the pan for 10-15 minutes. Remove to a wire rack to cool completely or slice to serve warm with butter.

A Day in the Life of a Baker, Blogger and Mother

A Day in the Life - Blogger, Baker & Mother |

Yesterday I challenged myself to take one photo every hour.  A sort of  “day in the life” kind of documentation… but in photos.

I thought it’d be fun for you (my fabulous readers) to see what a typical Sunday looked like in my world. And really, for you to see how I keep up with my blog & baking in the midst of taking care of my deployed husband, my two fabulous kids and myself!


A Day in the Life of a Baker, Blogger and Mother - 9am |

The house is still quiet, my babies are still asleep and I am taking advantage of a few minutes to myself to enjoy breakfast.  Today, I’m trying something new.  A German brand of yogurt with chocolate flakes in it topped with a white chocolate raspberry museli and fresh berries.  It was so super delicious!


A Day in the Life of a Baker, Blogger and Mother - 10am |

Matthew (20 months) and Emily (13 years) enjoy some snuggles just after Matty woke up.  I’m so blessed to have two late sleepers and two kids who love each other so much!


A Day in the Life of a Baker, Blogger and Mother - 11am |

Every morning about this time, I get a cup of coffee in one of my Starbucks mugs, sit down at the coffee table and work on blog stuff.  This… is exactly what it looks like while I’m trying to work.  My sweet little toddler, climbing on the coffee table – right into the middle of whatever I’m working on!  *giggle* Love my little man – even when he’s being a pain in my tushy!


A Day in the Life of a Baker, Blogger and Mother - 12pm |

Matty brought me a little bag to open, full of these animals, for him to play with.  This is where they ended up… on the floor, in a pile… for me to step on.  OUCH!


A Day in the Life of a Baker, Blogger and Mother - 1pm |

Lunch break!  Left over pizza with extra sauce, an ice cold Pepsi and my notebook.  Making the most of the few minutes I have to myself to eat and plan my next baking adventure!


A Day in the Life of a Baker, Blogger and Mother - 2pm |

The weather here in Bavaria went from being sunny and cold to cold, rainy and windy in a matter of hours.  I think I’m going to have to secure the tarp over the fest table a little better.  *ugh*


A Day in the Life of a Baker, Blogger and Mother - 3pm |

With Matty napping and Emily busy on homework, I was able to spend some time in the kitchen baking.  On the left is a fudge sauce that will go in between the layers of chocolate chip cake cooling on the right.


A Day in the Life of a Baker, Blogger and Mother - 4pm |

Emily got most of her 8th grade English project done while Matty was napping.  Luckily, she was just finishing up when he woke up because it’s hard to work when a toddler with a sucker is pulling at you! Oh – and on a side note – Emily finished this project (collage & 1000 word essay) in just 4 days and 3 whole days before it was even due!  SO INCREDIBLY PROUD of Emily for this accomplishment!


A Day in the Life of a Baker, Blogger and Mother - 5pm |

Emily is a great big sister!  With her homework done, she was able to watch Matty so I could get back into my kitchen and put the cake together! I’m not gonna pretend that my kitchen is immaculate during baking… it seriously isn’t.  This photo required no “staging” or props… this is real life people.  Real life.


A Day in the Life of a Baker, Blogger and Mother - 6pm |

 And a real life mess too.  Can you see the fudge sauce dripping down the front of the cabinet?  On the drawer handle?  All over the counter, the cake stand?  It was even on the window! Wanna know a secret?  Making this mess… that was the best part of putting this cake together!  It was FUN!


A Day in the Life of a Baker, Blogger and Mother - 7pm |

We eat dinner kinda late in our family.  Typically, when my husband isn’t deployed he didn’t get home from work until after 6pm… so dinner wasn’t until the 7pm hour.  We try to keep our schedule and eat dinner at that same time.  Tonight I made an easy hamburger casserole.  This is something my Mom made for me and was a childhood favorite.   It’s got ground beef, rice, peas, seasoning, onion gravy mix and is topped with crunch french fried onions.    It’s a family favorite.


A Day in the Life of a Baker, Blogger and Mother - 8pm |

Every two weeks, my daughter has been checking in with her Aunt and cousins (that’s cousin Ashley on the screen!).  She’s set school and homework goals and when she meets them, her cousins and Aunt send her rewards.  Each time, she earns pieces to a bedroom set – pillows, rug, comforter, sheets, curtains…. hopefully, by the end of the semester – she’ll have earned the entire set!  Today, she earned the pillows!


A Day in the Life of a Baker, Blogger and Mother - 9pm |

The kids are in bed, it’s been a long, productive day and now it’s finally time for Mamma to relax.   With fudge sauce splatter still on my toes, I’m back on the couch to relax  with my favorite candle lit, a bottle of wine, Halloween sugar cookies and the Seahawks game to watch.

It’s been a good day.

Candy Corn Mummy Sugar Cookies

Celebrate Halloween with these super cute and very simple Candy Corn Mummy Sugar Cookies! They are sure to please even the scariest of little monsters this Halloween!

Candy Corn Mummy Sugar Cookies |

I love sugar cookies frosted with buttercream.  Seriously.  I am in love.  I have made them for Valentine’s Day, Spring (this one too), Easter, Halloween and Christmas every year for the past 30 years probably.  All thanks to Betty Crocker.


If you’ve clicked through on any of those links above, you’ll see that the recipe is the same.  I have been using the same Betty Crocker sugar cookie recipe for as long as I can remember.   I actually own two copies of the Cooky Book it came from.  One copy belonged to my mother and one to my grandmother.  I hope some day to give one of those to my daughter so that she can teach her daughter the same recipe.

Candy Corn Mummy Sugar Cookies |

These sugar cookies are thick, fluffy, soft, moist and so full of delicious flavor.  They’d be great without frosting, dunked in coffee or even with a side of sliced berries.  They are really THE BEST sugar cookie recipe ever.

The dough is incredibly forgiving also.  It’s not one of those doughs that lose their texture or flavor if you work them too much.  You can roll, cut, reroll and cut again with this dough and you’ll have perfect cookies every time.

Candy Corn Mummy Sugar Cookies |

This year, I was inspired to make these cookies when I saw them on With Sprinkles on Top.  I thought WOW, those are so cute, so simple, I could totally make them with the Betty Crocker recipe!  So, that’s what I did.  But instead of using the oval, egg shaped cookie cutter… I rolled out the dough and hand cut candy corn shapes.

Candy Corn Mummy Sugar Cookies |

I actually really like how they aren’t all perfectly the same size and shape.  Because really, there are no two candy corns that are exactly the same size or shape either.  Heck, most of the time the white tip of the candy has broken off!

Oh, and did I mention the buttercream icing yet?  I used my favorite buttercream recipe and added a bit more heavy cream to make it super smooth and spreadable.  It’s got great vanilla flavor and perfectly compliments the soft sugar cookie underneath!

Candy Corn Mummy Sugar Cookies |

So, if you’re looking for a cute, simple and delicious Halloween cookie for your kids classroom for or for a party, these are the cookies for you!


Candy Corn Mummy Sugar Cookies |

Candy Corn Mummy Sugar Cookies
Prep time
Cook time
Serves: 4 dozen cookies
Candy Corn Mummy Sugar Cookies
  • 1 cup unsalted butter, room temperature
  • ½ cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 Tbsp vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
Buttercream Frosting
  • ¾ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 Tbsp vanilla
  • pinch of salt
  • up to ½ cup heavy cream
  • orange & yellow Wilton food coloring gel
  • disposable piping bag & Wilton tip #47 (flat tip)
  • Wilton googly eyes
Candy Corn Mummy Sugar Cookies
  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 triangle shapes with a knife and place cookies 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 frosting into three bowls. Color one with yellow and another with orange.
  1. Once the cookies have cooled completely, fill a piping bag fitted with a Wilton #47 or any flat opening top with white frosting.
  2. Pipe lines of frosting across the top third of the cookie, like how mummy bandages would look. Repeat on all the cookies with the white frosting.
  3. Fill another bag with orange frosting and repeat piping mummy bandages on the 2nd their of the cookie.
  4. Finally, fill one last bag with the yellow frosting and pipe mummy bandages on the remaining section of the cookie.
  5. Gently press two googly eyes on the cookie just at the bottom of the white section.

Classic Pumpkin Roll

This classic pumpkin roll is a classic holiday treat full of great pumpkin and spice flavor and filled with a tart cream cheese filling.  It’s the perfect Fall dessert for any holiday or party!

{Classic} Pumpkin Roll |

My friend Erica has made pumpkin rolls for as long as I’ve known her.  My friend Mareile admitted to making three of them in a span of 2 weeks.  I’ve seen these rolls on countless blogs, magazines and cookbooks.  But, I’ve never made one!

So, today, I ventured into the kitchen to try my hand at what seemed to be a simple, yet beautiful dessert!

The batter seemed simple enough.  Beat eggs and sugar together (no oil or butter though), add the rest of the wet then fold in the dry.  Basic, classic.  Can’t go wrong with the techniques.

{Classic} Pumpkin Roll |

The pan to bake the roll is in is a 15.5in x 10.5in jelly roll pan.  Basically, a jelly roll pan is a cookie sheet with taller sides so you can bake thin layers of cake in them.  You can use this pan for cookies too, so it doesn’t have to sit unused until you make this roll.  It’s a good investment piece to have in your kitchen.

I’m not a huge cream cheese fan, so I wasn’t sure I’d like this pumpkin roll too much.  However, I decided to add a bit of cinnamon and vanilla to the filling to offset the tartness of the cream cheese and add a bit more flavor.   I think the final product was a success!

The hardest part of this process was getting the cake out of the pan and rolling it.  Maybe hard isn’t the right word.  Challenging… scary… uneasy… maybe those are better words.  I’d never just popped a large cake out of pan onto a towel and rolled it up before.  I wasn’t sure how easy or difficult it would be.

You can see that my roll broke in a few places, so when I spread the filling there were holes and that’s why the cake roll isn’t perfect.  That’s okay though… I still think it’s super pretty!

{Classic} Pumpkin Roll |

Surprisingly enough, with the right tools and prep… it was quite simple.  Two big things that I really think helped… 1) the pan was lined and greased well so the cake came out easily and 2) I used a very thin dish towel to roll the cake.  With those two things… I was sure to be successful!

If you’ve never made a pumpkin roll before, I’d suggest trying it.  It was a lot less scary & and more fun than I thought!


UPDATE: A Java Cupcake reader made this recipe but converted it to metric measurements! Thanks Silvia Happy Bakery!

Classic Pumpkin Roll
Prep time
Cook time
Serves: 10-12 slices
Pumpkin Roll
  • jelly roll pan (15.5in x 10.5in pan with tall sides)
  • 3 eggs, large
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ⅔ cup pumpkin puree
  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ teaspoon salt
  • powdered sugar - for rolling
  • clean thin flat kitchen towel
Cream Cheese Filling
  • 8oz cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 1⅓ cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • pinch of salt
Pumpkin Roll
  1. Preheat oven to 350 F degrees. Grease a 15.5in x 10.5in jelly roll pan, line with parchment paper & grease then flour the pan.
  2. In the bowl of your stand mixer, mix the eggs and sugar on medium speed until thick.
  3. While the eggs & sugar are mixing, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger together in a small bowl.
  4. Once the eggs and sugar are thick, add the vanilla and pumpkin and mix until combined and smooth.
  5. Add the flour mixture and mix on low speed until just combined and no more flour is visible.
  6. Pour into prepared pan and spread out evenly. Pound the pan on your counter 4-5 times to even out the batter and release any air bubbles.
  7. Bake for 12-14 minutes or until the top springs back to the touch and a toothpick comes out clean.
  8. While baking, lay a thin, flat towel on the counter and sprinkle an even layer of powdered sugar over it.
  9. Remove from the oven and run a butter knife along the edges. Flip the cake out onto the sugared towel. Sprinkle more powdered sugar over the top of the pumpkin roll
  10. Starting with the short end, roll the towel and cake together into a roll.
  11. Place the roll on a wire baking sheet and place in refrigerator to cool completely - about an hour.
Cream Cheese Filling
  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Mix in the powdered sugar, spice and salt. Scrape the sides of the bowl and mix on high for 30 seconds or until smooth.
  1. When ready to fill the roll, remove from the roll from the refrigerator and gently unroll on the counter.
  2. Spread an even layer of cream cheese filling on the inside of the roll.
  3. Gently roll the cake back up - this time, leave out the towel.
  4. Lay out a piece of plastic wrap and sprinkle with powdered sugar. Place roll on top and wrap tightly. Refrigerate for at least 1 hour before serving.
To Serve
  1. Unwrap roll from plastic wrap and place on a serving tray.
  2. Dust powdered sugar over the top of the roll to garnish.
  3. Cut into ¾ inch slices to serve.
Original Recipe from Gimme Some Oven

Easy Peanut Butter Swirl Chocolate Fudge

Swirled with peanut butter, this one-bowl fudge is a quick, easy and super delicious treat for the entire family!

Easy Peanut Butter Swirl Chocolate Fudge |

This weekend I’m having a few very special guests come for a visit… Deb and her husband John and their son Jack.  Jack was here this summer for a week of rest while he backpacked and couch surfed across Europe.  This time, I get to see the entire wonderful family (minus big brother David)!   I’ve known Deb since my college days at the University of Washington.  We were in an art class together that changed my life.  I’m blessed to have kept in contact with Deb and her family ever since.  The picture below is of Johh, Deb, Me and Jack at the Flossenburg Castle Ruins during their visit!

The Richards & The Eves @ Flossenburg Castle Ruins |

Typically, I’d bake cupcakes, a big elaborately flavored cake or some super delicious cookies! But, my friends have a son who was recently diagnosed with Celiac disease.  If you didn’t already know, Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye damaging the persons small intestine and over time can cause brain damage. A gluten-free diet is essential to battling this disease.

Easy Peanut Butter Swirl Chocolate Fudge |

When Jack visited this summer, he ate lots of cereal and all the cupcakes (I made Red Velvet Nutella Cupcakes on his last visit) and junk food I had in the house.  Which was totally awesome… but this time, it had to be different.  So, I stocked up on some gluten-free mixes and started planning their visit.

Easy Peanut Butter Swirl Chocolate Fudge |

The first night I’d make a pumpkin chili and serve a gluten-free corn casserole with it.  For dessert, I made this Easy Peanut Butter Swirl Chocolate Fudge.  Really, you can’t go wrong with fudge… everyone loves it.  And finally for breakfast the morning I’ll make gluten free pancakes filled with fresh berries and topped with homemade whipped cream all accompanied by Italian sausage, eggs and of course… lots of coffee!  (PS… They ate every last piece of fudge and I didn’t make breakfast! Deb and John did and it was DELISH!)

Easy Peanut Butter Swirl Chocolate Fudge |

Although they won’t be able to enjoy my cupcakes this visit… I’m hoping that they will enjoy the delicious food I’ve so thoughtfully prepared for them.


Easy Peanut Butter Swirl Chocolate Fudge
Prep time
Total time
Serves: 64 1-in squares of fudge
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • ¼ cup peanut butter chips
  • 1 (14 ounce) can Sweetened Condensed Milk, divided
  • 2 Tbsp + 1 tsp unsalted butter, softened
  • pinch of salt
  • 1 tsp + 1 dash vanilla extract
  1. Line an 8x8 inch metal pan with wax paper.
  2. In a medium, heavy sauce pan stir together the chocolate chips, 2 Tbsp butter, 1 cup Sweetened Condensed Milk and salt until all the chocolate chips have melted. Stir in 1 tsp vanilla extract. Remove from the heat.
  3. In a small, heavy sauce pan stir together the peanut butter chips, remaining Sweetened Condensed Milk and 1 tsp butter until all the peanut butter chips have melted. Stir in the dash of vanilla extract.
  4. Pour the chocolate mixture into the prepared pan. Using an offset spatula, smooth out the top until level. Drop the pan from 1in high 2-3 times on the counter to get all the air bubbles out.
  5. Dollop the peanut butter mixture evenly across the chocolate. Using a butter knife, swirl the peanut butter into the chocolate.
  6. Allow to set in the refrigerator for 3 hours.
  7. Carefully pull the wax paper up and remove the fudge from the pan. Cut into squares.
  8. Store in an air-tight container in the refrigerator.

Pumpkin Oatmeal Cookies

These thick, chewy pumpkin oatmeal cookies with dark chocolate chips and raisins are so delicious, I may have eaten them for dinner.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins |

Yup… pumpkin season is in full swing.  There are bazillions of pumpkin recipes floating around the internet.  So many that honestly, I’m kinda over the pumpkin craze already.

*gasp* I know.  OVER PUMPKIN?!?! How can that be?

I think it’s because I just am not in-love with any of the recipes I’ve been coming across.  No real desire to bake anything pumpkin just for the sake of baking it.

Until today.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins |

Thank you Sally’s Baking Addiction for the MOST AMAZING pumpkin and oatmeal cookie recipe EVER!  Seriously… this cookie is so good, I may have eaten 4 straight off the pan.  The great thing about this cookie – it’s versatile.  The mix-ins could be anything you wanted.  White chocolate, nuts, craisins… the possibilities are endless.

I chose Gharidelli dark chocolate chips and raisins and if you ask me, an excellent choice.  The flavors from the pumpkin and the spices go perfectly with the chocolate and sweetness from the raisins.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins |

So good.

And really… you should make them.  Like, now.


Pumpkin Oatmeal Cookies
Prep time
Cook time
Total time
Serves: 2 dozen cookies
  • 2 cups + 1 Tbsp flour
  • 1 tsp baking soda
  • 1 Tbsp round cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • 1½ cups quick oats
  • 1 cup unsalted butter
  • ⅓ cup unsulphured molasses
  • ¾ cup dark brown sugar, lightly packed
  • ½ cup sugar
  • 1 egg yolk
  • ¾ cup pumpkin puree
  • 1 tsp vanilla
  • ½ cup raisins
  • 1 cup Gharidelli 60% cocoa chocolate chips
  1. Preheat oven to 350 F degrees. Line two cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, salt and quick oats.
  3. In a medium microwave safe bowl, melt the butter. Once melted, add the sugars and molasses and whisk together until smooth.
  4. Add the egg, pumpkin puree and vanilla and whisk until combined.
  5. Pour the wet mixture into the dry mixture and fold until no more dry is left.
  6. Add the raisins and chocolate chips and fold until combined.
  7. Let dough rest for 10 minutes.
  8. Scoop 2-3 tablespoons of dough onto the baking sheet. Lightly press them into a round, semi-flat disc. The goal here is just to make them uniform, not to smush them onto the cookie sheet. Press a few extra chocolate chips onto the top (this part is optional).
  9. Bake for 12-13 minutes.
  10. Allow to cool on the cookie sheets for 3-4 minutes. Remove and place on a wire rack to cool completely.
  11. Store in an air tight container for up to a week.

{Behind the Blog} My Kitchen Favorites

Rubber scrapers, mixer, cookie sheets, bowls?  These are just some things I can’t live with out!  Today, I brought my camera into the kitchen for a different reason… I wanted to show you the things I use everyday… the essentials to making my baking experience smooth, easy and fun!  So come take a look behind the blog and explore my kitchen favorites!

Java Cupcake's Kitchen Favorites - Keurig & KitchenAid

1) Keurig Single Cup Coffee Maker – I can not live without my coffee maker.  Not only do I use it for my morning cup of joe, but it’s so useful when it comes to baking.   Only making a small amount of coffee at a time, I don’t have to brew and waste an entire pot just for one batch of cupcakes! LOVE IT!

2) KitchenAid –  This is probably the most favorite thing my husband has ever bought for me.  (Well, besides my wedding ring!) I have gotten so much use out of this stand mixer, that I’m contemplating buying a second.

2) Spoon plates – I use the cupcake plate and Polish Pottery cutting board next to my stand mixer to hold spoons, spatulas, whisks so they counters don’t get super dirty.  These are really essential tools to keeping the counters clean while I’m prepping batters and dough!

Java Cupcake's Kitchen Favorites - Kitchen scale, oven thermometer, homemade vanilla, and mixing bowls

3) Kitchen scale – Since moving to Germany, a lot of recipes I use are in ounces and grams… having a kitchen scale is essential to measuring out flour, eggs and all kinds of ingredients for baking.  I haven’t actually bought one myself yet – I stole this one from my neighbor.  But, it’s on my list of things to order ASAP!

4) Oven thermometer –  This thermometer was actually in my Grandmother’s oven… that’s why it’s upside down and a worn in color.  Making sure my oven is the correct temperature before baking is something I do before I put any cupcake, cake, bread or roll in the oven… every time.  Always!

5) Homemade Vanilla Extract & fresh Vanilla Beans – Because I bake so much, I find it super helpful to just make my own vanilla.  One big bottle of vodka, 8-10 beans and 2 months.   This bottle will last me about 3-5 months and is so much less expensive than buying the extract in small bottles.  I use vanilla in almost everything… beans too.  So having a big supply of fresh vanilla beans in an air tight container, on hand and ready to use, is super essential.  I usually get my beans from Beanilla.

6) Mixing bowls – Several sets of mixing bowls makes preparing batters and doughs so much easier when a stand mixer isn’t required.  Especially several different bowl sizes and multiples of the same size.  Just having options is really the key to mixing bowls.

Java Cupcake's Kitchen Favorite - Cookbook stand, spoon trays, measuring cups & spoons, sifter, whisk, scoop and rubber scraper

7) Cookbook stand – I got this cookbook stand in Poland and I love it.  Granted, most of the time I put a tablet or my phone on it instead of a cookbook, it really comes in handy while baking from a new recipe!

7) Tool caddy – This one is from Pampered Chef and I love it.  LOTS of places to put spoons, scrapers and tools that I use on the regular.  Having these tools just a short reach away is super helpful.

7) More spoon holders –  I’ve got another set of spoon trays by the stove so I can have a place to set spoons when I’m using the stove.  Keeping my counter clean is a big priority!

7) Paper towels – I like pretty paper towels.  I typically never buy plain ones and they always live on this Polish Pottery stand.  I go thru at least half a dozen paper towels each time I bake.  Cleaning as I go… it’s a must!

8) Mesh sifter – I like using this mesh sifter more than the old school flour sifter when combining dry ingredients.  I find I can fit more into it at once and it’s actually super easy to use.  It’s a must have in my kitchen.

8) Measuring spoons & cups – I’ve had my fair share of fancy measuring spoons, but to be honest – I go back to these metal ones every time.  These came from my Grandmother’s kitchen (I got a lot of stuff from there) along with the old school orange measuring cups.  I think I actually have 4 sets of measuring cups.  The more the merrrier… sometimes a recipe calls for 1/2 cup of 4 different things.  So it’s good to have several of the same size.

9) Ice Cream Scoop – I use this every time I scoop batter into cupcake liners.  The ice cream scoop ensures equal amounts of batter into each cup and it makes control of the batter so easy!

9) Rubber Scraper –  I have  about 10 different rubber scrapers, but this green one is my favorite.  I like the shape of the head and the strong, wood handle.  It’s sturdy and scrapes the bowl really well.  LOVE this one!

9) Wire whisk with medal handle – I’ve gone through several whisks and this is my favorite.  I got it at the Euro store for €2 – cheapest one I’ve ever bought – but it’s the sturdiest and my favorite.  I’m pretty sure the next time I’m at that store, I’ll buy more.

So let me ask you… 

  • What makes you a success in your kitchen?  
  • What are the tools that you use every time you bake that really are essential to making things easy?  
  • What are the things you can’t live with out?  
  • What are your kitchen favorites?

Tres Leches Cupcakes with Fresh Mango

Tres Leches or “three milks” cake is a light, yet rich sponge cake soaked in three kinds of milks – evaporated milk, condensed milk and heavy cream.  These Tres Leches Cupcakes are topped with a dollop of whipped cream and fresh mango slice.  They’re the perfect Spanish treat!

Tres Leches Cupcakes with Fresh Mango |

Last Friday I’m went to a Mexican themed potluck & bible study.  Unfortunately, I’m wasn’t going to make it to the dinner portion of the evening, but I would be there for dessert! So I wanted my contribution to the potluck to be something that I could be there to enjoy as well. Doing a little research about Mexican desserts, I found a lot of churro and fried ice cream recipes, but not many cakes.  Except one cake… the tres leches cake.  This light and airy cake is soaked with a rich mixture of milks that make it so incredibly delicious.

After soaking the cupcakes with the milk sauce, I decided to keep it pretty traditional and top it with a light whipped cream frosting flavored with a bit of rum and sugar soaked mango slices for a little big of color and sweetness.

The first round I used the Pioneer Woman’s recipe that required separating the eggs, used a lot less flour and no butter.  This round didn’t turn out very well.  They baked very quickly… at 15 minutes they were already over baked and they had a very eggy taste.  Which, I’m sure would have been covered up with the tres leches, but I wasn’t convinced that this light and airy cake could hold up to the milk I needed to pour over it.

Tres Leches Cupcakes with Fresh Mango |

So, I went in search of a recipe that called for butter and a bit more flour.  I settled on the recipe from the Food Network.  I don’t typically use recipes from FN, but this one seemed to be a bit more stable and I was now in a time crunch.  Less than 5 hours to the potluck and I had no cupcakes. These cupcakes are not only beautiful, but the taste absolutely amazing.  The creamy milk soaks right into the cake without making it soggy or overpowering in flavor.  I am so glad I had the opportunity to make these cupcakes!

If you’re in the need for more Mexican themed desserts… you might want to check out my Mexican Hot Chocolate Cupcakes.  They’re from my earlier days of blogging, so the pictures aren’t as pretty… but they cupcakes don’t disappoint! So if you’re in need of a not only delicious cake, but a treat for your next Mexican themed potluck… I’d definitely make these cupcakes!

You could easily convert these Tres Leches Cupcakes into a cake as well.  Just bake in a 9×13 pan and after you remove it from the pan,  drench it in the milk mixture and cover in whipped cream.  When you cut the cake into squares, top each one with a slice of mango! Delish!


Tres Leches Cupcakes with Fresh Mango
Prep time
Cook time
Total time
Serves: 18 cupcakes
Tres Leches Cupcakes
  • 2½ cups cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup unsalted butter, at room temperature
  • 1½ cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1¼ cup milk
Tres Leches
  • 6oz Evaporated Milk
  • 3.5oz Sweetened Condensed Milk
  • 3oz Heavy Cream
Whipping Cream
  • 2 cups heavy cream
  • up to ¼ cup sugar (depending on how sweet you like your cream)
  • 1 Tbsp rum (or any other flavoring)
Mango Garnish
  • 1 ripe mango, sliced
Tres Leches Cupcakes
  1. Preheat oven to 350 F degrees and line cupcake pans with liners.
  2. In a bowl, sift together the cake flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar together until smooth.
  4. Add the eggs one at a time and beat well after each addition. Mix in the vanilla.
  5. With the mixer on low speed, add the flour and milk alternating, beginning and ending with the flour. Mix only until just combined.
  6. Remove the bowl and scrape the sides of the bowl with a rubber spatula and fold 5-6 times to make sure batter is smooth and no more lumps remain. DO NOT OVER MIX the batter.
  7. Fill liners ⅔ full with batter and bake for 18-20 minutes or until the tops are golden brown.
  8. Cool in pan for 3 minutes before removing to a wire rack to cool completely.
Whipped Cream Topping
  1. In a clean bowl with the whisk attachment on your stand mixer, whip the heavy cream until frothy on high speed. Once frothy, add the sugar & rum slowly while still whipping.
  2. Continue whipping until stiff peaks have formed.
Mango Garnish
  1. Peel and thinly slice the mango until you have enough slices to top each cupcake. Only use the firmest, ripest part of the mango.
  1. Poke 10-12 holes into the cupcake making sure not to cut through the paper on the bottom.
  2. Pour 2-3 Tbsp of the tres leches over each cupcake slowly, allowing it to soak into the cake.
  3. Top each soaked cupcake with a dollop of whipped cream.
  4. Garnish with a light dusting of cinnamon and a mango slice.

Witch’s Cauldron Cupcakes

These spooky black chocolate cupcake cauldrons topped with gooey bright green vanilla buttercream bubbling adorned with witch’s hats, broomsticks, black cats and scary signs make the perfect Halloween treat!

Witch's Cauldron Cupcakes |

With Halloween just around the corner, my friend Kathy of Tiny Kitchen Cakes and I decided to make some super scary yet incredibly cute cupcakes!

Kathy made the fondant toppers, I made the cake and frosting and together we assembled!  They were really not too difficult to make either.

Here’s what you’ll need:

Witch's Cauldron Cupcakes |

How to make Witch’s Cauldron Cupcakes:

  • Prepare the chocolate cupcakes as directed.   Add enough black food coloring to the batter to make it as dark as possible.
  • Prepare the buttercream and tint it lime green.  If you want to make some with orange swirls, reserve some white to tint orange.
  • Color most of your fondant black and shape witch’s hats, black cats, broom sticks and poles for the signs.
  • Color some of the fondant green and cut out squares for the signs and small circles for the cat eyes.
  • Color more of the fondant purple and yellow and cut out shapes to complete the witch’s hat.
  • Finally color fondant brown and make the bristles for the broom.
  • Attach all the pieces together and set out to dry overnight.
  • Make a small dollop of green frosting in the center of the cupcake.  Spread a small amount of frosting down one edge of the cupcake.
  • Cover the frosting in green sugar pearls making sure not to press them too deep into the frosting.
  • Top each cupcake with a dried fondant topper.
  • Optionally – pipe swirls of orange frosting onto the cupcakes and sprinkle with orange and black jimmies.

A few things to know…

  • The sugar pearls like to fall off these cupcakes, so make sure you have LOTS so you can pop more on when you need them.
  • Reinforce the sign poles with a toothpick inside, this will help add stability.
  • For 50 cupcakes, it took about 4 hours to make enough toppers, 3 hours to bake the cupcakes & make frosting and about 2 hours to assemble them.

Witch's Cauldron Cupcakes |

Peaches n’ Cream Cupcakes

Bloggers helping bloggers. It’s a great thing.  Last month, I had six amazing posts from some super bloggers step in for me here on JavaCupcake while my family transitioned to live without our soldier.   This time… it’s my turn to help out another blogger.

Peaches n' Cream Cupcakes |

Mallory of Total Noms got married this past weekend.  I love weddings.  Maybe, it’s because I never had one… maybe it’s because I love the idea of sharing the love you have for another person openly, in front of everyone who matters to you… professing your commitment to that person.   Everything about that… I love.  So, when Mallory reached out to the blogging community for guest posts on her blog while she went on her honeymoon… I jumped at the chance to help her out!

10lbs of tart mini white peaches |

A couple weeks ago the peaches here in Germany were literally falling from the trees.  There were so many that were ripe for the picking and my friend Mareile did just that.  She brought me a bag of the “extra” peaches that she couldn’t use… the extras equaled about 20lbs worth of peaches.  So… I made a peach crumble pie and I made Peaches n’ Cream Cupcakes.  But, these cupcakes were going to be special, for Mallory and her readers.

So… head on over to Total Noms and check out the Peaches n’ Cream Cupcakes I made for Mallory.  Tell her I sent ya and please, wish her a big CONGRATULATIONS on her marriage!

I can’t wait to see the pictures of your wedding Mallory!!

Peaches n' Cream Cupcakes |