5 Food Bloggers I Love

Today’s post is a special one… there’s no recipe.  Instead, I’m sharing my friends.

5 Food Bloggers I Love | JavaCupcake.comThere are hundreds of food bloggers in the world.  And realistically, that number is probably closer to thousands of food bloggers. I have the privilege of knowing several them in person and online and am honored to call them my friends.

Today, I am going to share with you 5 of my favorite food bloggers.  These bloggers come from all corners of the world and produce such amazing content for their blogs that they inspire me daily with their creativity.

I hope you take a few minutes to check out each of their blogs… I’m certain you’ll love them as much as I do!

Toni Miller of Make. Bake. Celebrate.

Toni Miller is the owner of the baking blog, Make. Bake. Celebrate. where she shares her recipes for desserts that are creative, easy to make and geared towards serving at parties or events.   Her blog is bright, colorful and so incredibly fun to read!

One of the things I love most about MBC is that Toni has styled each and every photograph of her recipes in the same style, creating a consistency across her blog unlike any other food blog I’ve seen.  Her photos are simple, yet stunning and are just fun to look at!

Most recently, Toni joined forces with Better Homes & Gardens to create two fun cupcakes!  First, were these Garden-theme Cupcakes… which are so perfect for Spring!  And second were these fun Banana Split Cupcakes!

Garden-themed cupcakes by Make. Bake. Celebrate for Better Homes & GardensBanana Split Cupcakes by Make Bake Celebrate for Better Homes & Gardens

Not only is Toni a blogger, she’s also an Army Wife like me!  Although we’ve never met in person, we chat online almost daily and share a bond that few can say they share.  We’re Army Wives and Food Bloggers.  It’s a pretty amazing, crazy-stressful but so much fun life we live!  I’m so thankful to have Toni in my life!  It’s a blessing to have someone understand two of the most important part of my life.  <3

Make sure to check out Toni on her blog or on social media!

Blog: Make. Bake. Celebrate.
Facebook: http://facebook.com/MakeBakeCelebrate
Pinterest: http://www.pinterest.com/ToniMillerMBC
Instagram: http://instagram.com/makebakecelebrate

Kimmie Schiffel of Bake. Love. Give.

Kimmie Schiffel is the creative genius behind the blog, bake. love. give.  When I first met Kimmie online more than 4 years ago, we were both new bloggers.  To be honest, I’m not sure when the first time was that we interacted in the food blogger world, but I do remember how she stepped up to make hundreds of cookies for the Cucpakes Take the Cake 6th Birthday Bash I threw in December of 2010.  I knew then that she was simply amazing.

Cupcakes Take the Cake cookies by Kimmie of bake. love. give.

Over the past 4-5 years, I’ve been able to watch Kimmie’s blog grow into the amazing collection of recipes and inspiration that it is today.  Recently, Kimmie completely overhauled her blog design and launched a new visual recipe index (which I am completely jealous of!).  Her blog is clean, classic and features the photos of her food so that they are the star of her blog!

Animal Cookies by bake. love. give.

Recently, she posted these super adorable Spring Circus Animal Cookies.  Seriously some of the cutest cookies I’ve ever seen!  Kimmie’s creativity inspires me with each new recipe she posts!

Make sure to visit her blog and check out Kimmie on social media!

Blog: bake. love. give.
Facebook: https://www.facebook.com/BakeLoveGive
Pinterest: http://www.pinterest.com/bakelovegive/
Instagram: http://instagram.com/bakelovegive/

Amanda Rettke of i am baker

Amanda Rettke, if you don’t know her… you’re missing out!  Amanda is the inspiration behind the blog, i am baker, where she shares her passion for baking! She is the baker who created the “Rose Cake” tutorial and who has made the “Surprise-Inside Cake” famous with her new book, Surprise-Inside Cakes: Amazing Cakes for Every Occasion–with a Little Something Extra Inside!

Bunny Surprise Inside Cake by i am baker

Amanda not only has a passion for baking, but she has a passion for her family.  I watch as she has worked hard over the last year to create and launch her book and I am in awe of how she was able to keep it all together.  Juggling her family, faith, book and blog all at once is no small task, but Amanda has done it with grace, sophistication and has earned my respect in the process.  I strive to be a better person by witnessing her road to success.

rainbow pancakes by i am baker

Not only does Amanda post about cakes and cupcakes, but she has an entire section of her blog dedicated to pancakes.  I especially love her Rainbow Pancakes… because really, who doesn’t love rainbows… and for breakfast? Yes, please!

So please, support my friend Amanda, buy her book (if you haven’t already) and make sure to visit her blog!

Blog: i am baker
Facebook: http://facebook.com/iambaker
Pinterest: http://pinterest.com/iambaker
Instagram: http://instagram.com/iambaker

Carrie Fields of Fields of Cake & Other Good Stuff

Carrie Fields is the heart and soul of the blog, Fields of Cake & Other Good Stuff.  And Carrie isn’t kidding when she says ‘other good stuff’ either! I met Carrie online a few years ago when I ordered a care package of home-baked desserts (which included this Red Hot Fudge) from her to send to my husband who was serving his first deployment to Iraq back in 2010.

Red Hot Fudge by Fields of Cake & Other Good Stuff

Since then, she’s become not only become a great friend, but someone who I often go to as a guide for baking and blogging! For a while… we even lived in the same part of the world when she was living in Greece with her husband while he was stationed there.  We “almost” got to meet! hehe

Roasted Mango & Gin Sorbet by Fields of Cake & Other Good Stuff | JavaCupcake.com

Carrie is back in the USA now where’s she’s working as a pastry chef and an ice cream maker in Montana as well as keeping up her blog!  Doesn’t that Roasted Mango & Gin Sorbet look amazing?  Man… I wish I lived in Montana!

Stop by Fields of Cake & Other Good Stuff and share the love with Carrie… or go eat some of deliciousness the next time you’re in Montana!

Blog: Fields of Cake & Other Good Stuff
Facebook: https://www.facebook.com/FieldsofCake
Pinterest: http://www.pinterest.com/fieldsofcake
Instagram: http://instagram.com/fieldsofcake

Erin Dee of Texanerin Baking

Erin Dee runs the healthy baking blog, Texanerin Baking.  I love her blog because she creates desserts that are like fake-outs!  They’re made with whole grains, low sugar and reduced fat… but you wouldn’t be able to tell by the taste!

Healthier Raspberry Cheesecake Brownies by Texanerin Baking

I know first hand how amazing her creations taste!  Earlier this year, I went to visit Erin in Berlin where we put ourselves to a little baking challenge.  I made brownies with full fat and sugar and she made the healthier version.  Her husband was the judge and he said both were amazingly delicious!

It’s been really great having another American food blogger here in Germany to get to know!  Erin and I experience a lot of the same baking challenges living in Europe… including not being able to find the ingredients we need or not being included in advertising campaigns from American companies because we’re here in Germany.  It’s been great to have someone local to bounce ideas off of and get to know!  I am hoping that we’ll be able to bake together again this Spring when Erin comes down to Bavaria to visit me!

100% Whole Grain Chocolate Cupcakes with Espresso Cream Cheese Frosting by Texanerin Baking

It’s hard to imagine that these Chocolate Cupcakes with Espresso Cream Cheese Frosting are made with 100% whole grains!  Don’t they look amazing?

To see more of Erin’s healthy baking, visit her blog or find her on social media!

Blog: Texanerin Baking
Facebook: https://www.facebook.com/texanerin
Pinterest: http://www.pinterest.com/texanerin
Instagram: http://instagram.com/texanerin

Homemade Nutter Butters

Enjoy the flavors of a childhood favorite cookie without leaving your kitchen with these Homemade Nutter Butters! Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

I’ve been holding on to this recipe for a few weeks now… waiting for the right moment to share it with all of you here.  I’ve been so busy with family, life and dealing with reintegration, I knew that after my soldier came home I wouldn’t be up or much baking.  So, I made these Homemade Nutter Butters and saved the recipe to share with you today!

The process to make these cookies was pretty easy. Roll a ball of dough in sugar, flatten it, press fork marks into the top then squeeze the middles.  Easy peasy.

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

Who doesn’t love Nutter Butters?  Okay, maybe those few people who are allergic to peanut butter or who don’t like peanut butter (my husband hates peanut butter!).   Nutter Butters are one of those cookies that are just timeless.  They’ve been around for decades and as far back as I can remember, I’ve always loved eating these delicious peanut shaped cookies!

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

My version of Nutter Butters aren’t exactly like the store-bought cookie.  My version is bigger… a lot bigger!  And they’re a bit softer.  My Homemade Nutter Butters are chewy with a rich peanut butter filling.

Don’t worry though… all that great peanut butter flavor that we love in Nutter Butters is still in my homemade version!

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

The filling for these Homemade Nutter Butters is based on my favorite peanut butter buttercream recipe.  However, I didn’t want the filling to be quite as smooth and fluffy as my favorite pb bc.  So, I used less butter, more sugar and less cream to create a thick, rich filling… just like the original cookie! So good!

So, if you’re looking for a peanut butter cookie that is reminiscent of your favorite cookie from your childhood, try these Homemade Nutter Butters!

Happy Baking!

Homemade Nutter Butters
 
Prep time
Cook time
Total time
 
Serves: 2 dozen GIANT sandwich cookies
Ingredients
Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup dark brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 2½ cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar, for rolling
Filling
  • ½ cup unsalted butter, room temperature
  • ⅔ cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 1-2 Tbsp milk
Instructions
  1. In the bowl of your stand mixer, cream together the butter, peanut butter, sugar and brown sugar until smooth.
  2. Add the eggs, one at a time, and mix well after each addition. Add the vanilla and beat on high for 2 minutes or until it's light and fluffy.
  3. In another bowl, whisk together the baking powder, baking soda, salt and flour.
  4. Add the flour to the mixing bowl and mix on low until just combined. Scrape the sides of the bowl and mix on medium high speed until the dough has come together.
  5. Cover and chill overnight or 8 hours.
  6. When ready to bake, preheat oven to 375 F degrees and line baking sheet with parchment paper.
  7. Roll 2-3 Tbsp of dough into a 2-3 inch log and roll in sugar. Place the log on the prepared baking sheet. NOTE: For smaller cookies, use only 1 Tbsp of cookie dough and reduce baking time by 1 minute.
  8. Gently press the dough log flat with your fingers. Press a fork into the dough to create a cris-cross pattern. Squeeze the center of each log to create a the Nutter Butter shape.
  9. Bake 7-8 minutes or until the edges begin to brown.
  10. Cool on the pan 3-4 minutes before removing to a wire rack to cool completely before filling.
Filling
  1. In the bowl of your stand mixer, cream together the butter and peanut butter.
  2. Add the powdered sugar and mix until incorporated.
  3. Add the vanilla and milk and mix until the filling forms a ball... about 30 seconds.
Assembly
  1. Spread a generous amount of filling onto the flat side of one cookie.
  2. Gently press a second cookie, flat side down, onto the frosting.
  3. Eat!
Notes
If made as directed above, recipe yields GIANT cookies. If you want cookies closer to the size of actual Nutter Butters, use only 1 Tbsp of dough when rolling and shaping the cookies and reduce baking time by 1 minute.

Cookie recipe adapted from Cookies and Cups

He’s home!

I have great news!  Last night my husband, Dave, returned home safely from Afghanistan! This was his third deployment since 2007!

The Eves Family - Afghanistan Homecoming 2 April 2014 - Vilseck, Germany | JavaCupcake.comAt exactly midnight, almost 150 soldiers walked into the gym at USAG Bavaria – Rose Barracks, Vilseck, Germany to greet stands full of cheering friends and family!

I was at the gym with my daughter, Emily and my son, Matthew along with my best friend Chasity (who was behind the camera taking all the pictures!)  As the soldiers began walking into the gym… my heart started racing, looking for my soldier!  Finally, my daughter whispered to me, “I see Daddy!”

2CR Homecoming - Vilseck, Germany - 4April14 - JavaCupcake.com

And there he was in the front row, directly in front of us!  You can see in the picture above that he’s standing to the right of the soldier wearing the Stetson hat in the front row!

We were minutes away from our reunion and I could hardly contain my excitement!  Even though I’d gone through this ceremony twice before,  seeing my husband standing there gave me chills and brought extreme joy to my heart!

The Chaplain said a prayer and a high ranking Colonel in the unit said a few remarks.  And after 2 short minutes… the soldiers were released!

Me and the kids waited at our seats for the crowds to pass and for Dave to walk over to us.  But, my daughter Emily could hardly container her emotions.  She was so happy, elated, emotional that tears instantly started flowing as she ran to and hugged her father.

Emily welcomes home her Father after his 3rd deployment | JavaCupcake.com

This was Dave’s third deployment, and the shortest.  His first was 16 months to Iraq, second was 12 months to Iraq and finally this deployment was 7 months to Afghanistan.  Although this was the shortest deployment, it was definitely the most difficult.  I was in Germany while he was at war… far away from my family and friends.  And I now had a toddler and teenager to raise on my own.  Challenges I never imagined being able to tackle without my husband.

Welcome Home Kisses  | JavaCupcake.com

But, the moment was finally here.  The moment our family would be together again. 7 months had gone since I had held my husband in my arms.  7 months had passed since I had felt his arms around me.  7 months since I felt the love in his kiss.

Once Matty got a hold of Dave… he wouldn’t let go!  I snapped this picture just as we were heading out of the gym… So precious.

Matty doesn't want to let his Daddy go! | JavaCupcake.com

My husband is home.  My family is together again.  And I am so filled completely filled with joy!  These next few months of our lives together are going to be so amazing.

The Army has allowed Dave to take 4-day weekends between now and Memorial Day and then in June he’ll get 22 days off!  We plan to travel, spend a lot of time together and enjoy our time here in Europe!

Welcome Home to my Soldier! 3 April 14 - Vilseck, Germany | JavaCupcake.com

Thank you to everyone who has loved and supported me though out this deployment.  I truly appreciate your kind words of encouragement and support!  It has truly helped get me through it!

My family together at last! Welcome Home to our Soldier! 3 April 14 - Vilseck, Germany | JavaCupcake.com

As you might imagine, I’ll be spending the next week or so glued to my husband.  So… I’ll be taking some time off from baking and blogging.  Have no fear though! I’ve got two of my great friends and bloggers filling on JavaCupcake for me!

Toni of Make Bake Celebrate and Erin of Texanerin Baking will be here next week bringing you some super sweet treats!  Make sure to come back next week to see what they’ve got baking for you!

And just for fun… here’s a look back at the Homecoming Ceremonies from all three of our deployments! Boy has my family changed!

The moment my husband returned from each of his deployments | JavaCupcake.com

Easy Samoa Cupcakes

Impress your friends with these super easy Samoa Cupcakes!  Made with my tried and true chocolate cake recipe, these cupcakes are topped with a brown sugar frosting, toasted coconut, chocolate drizzle and a Samoa Cookie!

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

This past Saturday, my neighbor Doris invited me and the kids over for a BBQ to help the time pass before my husband comes home from Afghanistan.  It was a last minute invite, seeing it was already 4:30pm and I was in my sweat pants with no make-up on so I hesitated at first about coming over.  I mean… it’s one thing to be in sweats in front of my neighbor, but in mixed company… I wasn’t too sure.

After a little convincing, I decided I’d toss the kids over the fence and join the neighbors, their kids and another family for a BBQ dinner.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

My mom taught that when someone invites you for dinner, you bring something to the table.  You don’t come empty handed.   So, I ran into the kitchen and did a quick inventory of what I had on hand to make.  I always have supplies for cupcakes, but what could I throw together that would have that “WOW” factor?

I still had a few boxes of Girl Scout Samoa cookies left, so I decided I’d do a play on those for the cupcakes.

I started with my favorite chocolate cake recipe for the cupcakes.  Then, I topped the cupcakes with a brown sugar frosting.  I didn’t have any caramel, so I wanted to incorporate the flavor of caramel into the frosting… brown sugar was the easiest way to do that.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

While the cupcakes were cooling, I toasted some sweetened coconut and pulled the Hershey’s chocolate syrup out of the fridge to come to room temperate.  I halved a few Samoa cookies and I was ready to put it all together.

On top of the swirl of brown sugar frosting, I sprinkled a generous amount of toasted coconut.  Then, drizzled the chocolate sauce over the coconut and garnished the entire cupcake with half a Samoa Cookie.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

Easy Samoa Cupcakes! The entire process took less than two hours… most of which was spent waiting for the cupcakes to cool enough so the frosting wouldn’t melt!

Happy Baking!

Easy Samoa Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 1 dozen cupcakes
Ingredients
Cupcakes
  • Use THIS RECIPE for the chocolate cupcakes
  • NOTE: For this recipe I used a caramel flavored brewed coffee
Frosting
  • 10 Tbsp unsalted butter, room temperature
  • 1lb powdered sugar
  • ¼ cup light brown sugar
  • 1 Tbsp vanilla extract
  • pinch of salt
  • ¼ cup heavy cream or milk
Garnish
  • ½ cup toasted coconut
  • Chocolate syrup
  • Samoa cookies, halved
Instructions
Cupcakes
  1. Make cupcakes according to the directions in THIS RECIPE
Frosting
  1. Cream the butter and brown sugar together until smooth - about 2 minutes.
  2. Add the powdered sugar, salt, and vanilla extract and mix until incorporated.
  3. Add the cream/milk and beat until smooth, light and fluffy. Add more milk if you desire a looser consistency.
Assembly
  1. Using a Wilton 1M piping tip, pipe a swirl of frosting on to each cupcake.
  2. Sprinkle toasted coconut on top then drizzle chocolate sauce over.
  3. Garnish each cupcake with ½ a Girl Scout Samoa Cookie.

Chocolate Dipped Peanut Butter Biscotti

Enjoy your morning coffee with these chocolate dipped peanut butter biscotti!  Perfectly crunchy and full of peanut butter and chocolate flavor!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

A couple years ago, I made my first two batches of biscotti to give as Christmas gift’s to Emily’s teacher.  White Chocolate Cranberry Biscotti and Gingerbread Biscotti.  Both were a huge hit.  So much that Emily’s teacher, Ms. Nipper,  asks Emily every few months if I’ll be making biscotti again anytime soon!

Unfortunately, it’s been two years and I haven’t made another batch.  So, when I saw a picture of chocolate dipped peanut butter biscotti on Pinterest, I knew I had to find a recipe and try them!  It was time to finally make biscotti again!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

This dough for this recipe comes together really simply.  Cream the peanut butter, brown sugar and white sugar together then add the eggs & vanilla.  Flour and baking powder with the milk is next.

If you didn’t have peanut butter chips, chocolate chips would be delicious in this biscotti as well and would add even more chocolate flavor! I mean seriously… who doesn’t love more chocolate? Especially with peanut butter!

Of course, I’ll be packing up a few of these chocolate dipped peanut butter biscotti and sending them to school with Emily to give to her teachers.  And, I really hope that Ms. Nipper loves these as much as she loved the last batch!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

And on a personal note… this will be the last week of recipes for a few weeks.  Next week someone special will be home from Afghanistan and I’ll be taking some time off from the blog to be with him and our family.  I’ll be posting pictures next week of the homecoming… so look for that!

So… until next week, I’ll be enjoying these chocolate dipped peanut butter biscotti with my morning coffee and waiting (not-so-patiently) for the big day!

Happy Baking!

Chocolate dipped Peanut Butter Biscotti
 
Prep time
Cook time
 
Serves: 30-35 Biscotti
Ingredients
Biscotti
  • 1 cup creamy peanut butter (NOT all natural)
  • ½ cup dark brown sugar, lightly packed
  • ½ cup sugar
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 3 cups all-purpose flour
  • ¼ cup milk
  • 1 Tbsp baking powder
  • 1½ cups peanut butter chips
Dipping Chocolate
  • 12oz semi-sweet chocolate chips
  • ½ cup chopped peanuts
Instructions
Biscotti
  1. Preheat oven to 350 F degrees. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour and baking powder.
  3. In the bowl of your stand mixer, combine the two sugars until there are no more lumps.
  4. Add the peanut butter and cream on high for about 2 minutes. Scrape the sides of the bowl and cream again for 30 seconds.
  5. One at a time, add the eggs and mix well after each addition. After all the eggs have been added, scrape the sides of the bowl, add the vanilla and beat on high for 30 seconds.
  6. With the mixer on low-medium speed, add half the flour and mix until just incorporated. Pour in the milk and then the remaining flour. Mix until just incorporated.
  7. Scrape the sides of the bowl and pour in the peanut butter chips. Mix on low-medium speed until the chips have been evenly distributed or about 10 seconds. NOTE: The dough will be thick and sticky at this point.
  8. Separate the dough into four pieces. Shape each piece into a 4x6in rectangle about ½in thick and place it on the prepared baking sheet.
  9. Bake for about 15-20 minutes or until firm to the touch. Rotate the pans half way through baking.
  10. Allow to cool on a wire rack about 15 minutes.
  11. Cut each loaf into ½-3/4 inch slices.
  12. Place each slice cut side down back onto the lined baking sheet.
  13. Bake each side for about 8-10 minutes or until dry.
  14. Cool biscotti on the pans for about 10 minutes before removing to a wire rack to cool completely.
Dipping Chocolate
  1. Line a clean baking sheet with wax paper.
  2. Gently melt ⅔ of the chocolate over a double boiler. Once completely melted, add the remaining chocolate and still until smooth. Remove from the heat.
  3. Dip the long, bottom edge of each biscotti into the chocolate. Tap off any excess chocolate and gently scrape the long edge against the bowl to remove any excess chocolate. .
  4. Sprinkle a few chopped peanuts over the chocolate. Set dipped biscotti on the wax paper chocolate side up and allow to set at least 20 minutes before serving.
Notes
Recipe originally from allrecipes .

Depending on how thick you slice them, you will get at least 2 dozen biscotti, but probably more.

Strawberry Crumb Bars

Start your day off with a sweet treat of oats and strawberries with these delicious Strawberry Crumb Bars.  They pair perfectly with your morning cup of joe!

Strawberries & oats make for a simlpe, delicious breakfast treat in these Strawberry Crumb Bars! | JavaCupcake.com

I bought a couple bags of frozen strawberries for a project a few weeks back that I never ended up using.  And, instead of wasting them, I decided I needed to come up with something delicious to make them them!

These Strawberry Crumb Bars were just the thing!  My daughter, she’s 14, doesn’t always like to take the time to eat breakfast in the mornings.  She’s too cool for that.  Haha! So, I figured if I baked something that was semi-healthy that she would be excited to eat it!

These bars start with a layer of flour, butter, sugar and oats and has a center of strawberry jam and sliced strawberries.  They’re topped with more of the oat mixture then baked until golden brown.  One bowl and super easy to make!

Strawberry Crumb Bars - Start your day off right with these fabulous oat and berry bars seasoned with cinnamon and nutmeg! | JavaCupcake.com

Serve these Strawberry Crumb bars with a side of milk (or a mug of hot coffee for me) and we’ve got a delicious, easy breakfast that even my teen will like!

The original recipe I saw for these bars had a raspberry filling, so if you have another flavor of jam that you like you could easily replace the center with that.  Peach would be delicious! Mmmm with some fresh peach slices! I guess I know what I’m making during peach season!

Happy Baking!

Strawberry Crumb Bars
 
Prep time
Cook time
Total time
 
Serves: 9 bars
Ingredients
  • 1 cup all purpose flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup quick oats
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ½ cup dark brown sugar, packed
  • ½ cup unsalted butter, room temperature
  • ¾ cup seedless strawberry jam
  • 1 cup sliced strawberries, frozen or fresh
Instructions
  1. Preheat oven to 350 F degrees. Line a 8x8in metal baking pan with foil so it hangs over the edges. Spray the foil with baking spray.
  2. In a large bowl combine the flour, baking soda, salt, oats, nutmeg, cinnamon and brown sugar.
  3. Cut the room temperature butter into pieces and add the the bowl. Using a pastry blender, combine the butter into the flour mixture until no more flour is visible. This process will take about 5 minutes.
  4. Spread 2 cups of the mixture evenly across the bottom of the prepared pan. Press it flat making sure it goes into the corners and edges.
  5. With an offset spatula, evenly spread the strawberry jam across the entire the bottom layer.
  6. Gently press sliced strawberries into the jam.
  7. Sprinkle the remaining oat mixture evenly on top and gently press into the strawberries.
  8. Bake for 35-38 minutes or until golden brown.
  9. Allow to cool completely before removing from the pan and cutting into square.
  10. Store in an air tight container.
Notes
Recipe inspired from allrecipes

Lucky Charms Cupcakes

Happy St. Patrick’s Day!  Celebrate this lucky holiday with these festive, fun Lucky Charms Cupcakes!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

A few years back I made green velvet cupcakes topped with Bailey’s Irish cream frosting for St. Patrick’s Day.  It was way back in 2009, the super early days of blogging.The cupcakes turned out really amazing, but my blogging skills lacked just a little bit.  So, if you’re interested in a little giggle… go check out that post!

These cupcakes, however are a LOT better and this post will be more up to my current day standards of blogging.  Pretty pictures.  Nicely written recipe.  Ya know, the works!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

So to celebrate St. Patrick’s Day this year, I wanted to use that famous lucky cereal with those marshmallows.  You know, Lucky Charms! But, I didn’t want my cupcakes to be like every other Lucky Charms Cupcakes I’d seen on Pinterest.  So, I took what I liked from a few different recipes and combined them to make these!

The bulk of the recipe comes from The Novice Chef.  I really love how she made cereal milk by letting the cereal just hang out in the milk.  You know, like what’s left in the bowl after you eat all the marshmallows and throw out the cereal bits from your Lucky Charms?  That deliciously sweet cereal milk is what’s is used in this recipe for the moisture.  Genius if you ask me.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I was actually out of vanilla extract, but I did have maple extract.  I thought it worked perfectly because the maple added a more breakfasty flavor to the entire cupcake.  Perfect combination with the Lucky Charms.

After baking, I did notice that the cupcakes that had less cereal in them puffed up really high.  Some even had a massively big dome on them.  So, if you want a bigger dome, put LESS cereal in your batter.  And to be honest, if I make these again, they will probably only get about a cup of cereal, at the most.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I’m serving these cupcakes up to the kids at my daughter’s middle school today… a lucky treat for them!

Happy Baking!

Lucky Charms Cupcakes
 
Prep time
Cook time
 
Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 1¼ cup milk
  • 2½ cups Lucky Charms cereal, divided
  • 2½ cups all-purpose flour
  • 1½ tsp salt
  • 2 tsp baking powder
  • 4 eggs
  • 1½ cups sugar
  • 1 tsp maple extract
  • 1 cup vegetable oil
Frosting
  • 2 large egg whites
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar
  • 2 tsp vanilla extract
Instructions
Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, combine 1 cup Lucky Charms cereal and the milk. Allow to soak for 20-30 minutes. Strain out the cereal & discard. Measure out 1 cup of the milk and discard the rest.
  3. In a medium bowl, whisk together the flour, baking powder and salt.
  4. In a large bowl, whisk the eggs. Add the sugar, oil and maple extract and whisk until completely incorporated.
  5. Add the flour mixture in three parts, alternating with the cereal milk. Begin and end with the flour. Mix until the flour is about 90% mixed into the batter.
  6. Gently fold 1½ cups Lucky Charms cereal into the batter so that it is evenly distributed.
  7. Fill cupcake liners ⅔ full and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely.
Frosting
  1. In a double-boiler over medium high heat, combine the egg whites, sugar and cream of tartar with a whisk.
  2. Constantly whisk the mixture until the sugar has dissolved and the egg whites have become foamy.
  3. Pour the egg mixture into the bowl of your stand mixer. Using the whisk attachment, whisk the eggs on high until stiff peaks form.
  4. Mix in the vanilla extract.
  5. Using a star tip, pipe frosting onto cupcakes
  6. Garnish with Lucky Charms Cereal.
Notes
Recipe originally from The Novice Chef

Chocolate Funfetti Cupcakes

Celebrate your next birthday with these delicious, colorful Chocolate Funfetti Cupcakes!  Full of rainbow jimmies and topped with whipped chocolate frosting and rainbow sprinkles, these fun treats are sure to make any birthday great!

Chocolate Funfetti Cupcakes | JavaCupcake.com

Since I already made Matty an awesome Toy Story themed checkerborad birthday cake and Alien cupcakes, I wanted to make something a little simpler for his actual birthday.   Last year, I made stacked, funetti cookies filled with buttercream for his actually birthday… so this year I decided to go on the same theme and make funfetti cupcakes!

Chocolate Funfetti Cupcakes | JavaCupcake.com

These little cups of cake are filled with rainbow jimmies, topped with a simply delicious whipped chocolate buttercream and decorated with rainbow sprinkles! I thought originally about making a vanilla buttercream to top the funfetti cupcakes, but I decided I wanted to add a little more flavor to the mix and knew that the chocolate would be perfect! I could still dress up the frosting with lots of fun rainbow sprinkles!

Chocolate Funfetti Cupcakes | JavaCupcake.com

The batter was so super easy to make.  The recipe for the cake comes from one of my favorite baking blogs, Sally’s Baking Addiction.   What drew me to this recipe was the fact that there was no need for a stand mixer to make the batter.  I’m all about homemade that doesn’t require creaming the butter and sugar and getting my stand mixer all messy!  (Although, I’m still going to have to use it for the frosting!) Sally’s recipe is simple and so easy to put together… and the batter, I could eat it by the spoonful!

Chocolate Funfetti Cupcakes | JavaCupcake.com

I think this recipe may actually turn out to be my “go-to” vanilla recipe.  It’s so simple and so good!  Next time I might even add a little vanilla bean to the batter punch up the vanilla flavor.  Or maybe even use almond flavoring for something different.   This recipe would even be great with fresh fruit in the batter or added to the middle of the cupcakes after baking.  The possibles are endless with this recipe! Thanks, Sally, for another great recipe!

So, if you’re in need of an easy, super delicious and really fun cupcake… these Chocolate Funfetti Cupcakes are for you!

Chocolate Funfetti Cupcakes | JavaCupcake.com

Interested in these awesome liners?  They’re from my favorite party supply shop, Sweets & Treats Boutique! They are grease-proof which means the color will stay bright, bold and beautiful after baking!  Don’t these look wonderful?

Happy Baking!

Chocolate Funfetti Cupcakes | JavaCupcake.com

Chocolate Funfetti Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 3+ dozen cupcakes
Ingredients
Funfetti Cupcakes
  • 3⅓ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, melted
  • 2 cups sugar
  • 2 eggs
  • ½ cup sour cream
  • 1½ cups milk
  • 1 Tbsp vanilla
  • 1 cup rainbow jimmies
Whipped Chocolate Buttercream
  • 1 cup unsalted butter, room temperature
  • 2lbs powdered sugar
  • ½ cup dark chocolate cocoa powder
  • ¾-1 cup heavy whipping cream
  • ½ tsp salt
  • 1 tsp vanilla
  • Rainbow sprinkles
Instructions
Funfetti Cupcakes
  1. In a large, glass bowl, melt the butter in your microwave.
  2. While it's melting, in another bowl, whisk together the flour, baking powder, baking soda and salt.
  3. Once the butter has melted, add the sugar and whisk until combined. Set aside for 2-3 minutes or until slightly cooled.
  4. Add the sour cream and whisk together until smooth.
  5. Pour in the milk and vanilla and whisk until combined and smooth.
  6. Add the flour and fold with a spatula until just combined. Switch to a whisk and stir quickly 7-8 times to break up most of the clumps. There will still be clumps in the batter, but do not over mix.
  7. Pour in the rainbow jimmies and GENTLY fold 4-5 times until combined. You don't want to overwork the batter with the jimmies... the color will run off the jimmies into the batter if you do.
  8. Fill cupcake liners ⅔ full and bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool completely before frosting.
Whipped Chocolate Buttercream
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the sugar and mix on high until combined.
  3. Mix in ¼ cup heavy cream, salt and vanilla.
  4. Add remaining sugar and beat until incorporated.
  5. Add up to ¾ cup more heavy cream until you reach your desired consistency. I like a light, smooth, airy buttercream, so I added all the whipping cream.
  6. Beat on high for 2 minutes until light and fluffy and the color has lightened.
Assembly
  1. Using a Wilton 1M piping tip, pipe swirls of frosting onto each cooled cupcake.
  2. Garnish the frosting generously with rainbow sprinkles on all sides.
Notes