Gluten Free Spritz Cookies

Celebrate the holiday season with all your friends and family with these delicious gluten-free Spritz cookies!

Gluten-free Spritz Cookies |

No one in my family needs to eat gluten-free, so I don’t typically buy the ingredients necessary to bake that way.  Recently, my good friend Rachel of the blog Glitter & Bow decided to change her diet and eat according to her blood-type.  One of the changes she implemented was cutting out gluten.

This made things (selfishly) hard for me this Christmas because I love giving the gift of baked yummies as gifts.  I gifted her a loaf of gingerbread, but sadly she couldn’t enjoy any of it.  Her husband however did, so it didn’t go to waste.  I knew I needed to bake my friend something she could eat and enjoy! Spritz cookies have very few ingredients, so I thought they’d be perfect to try out as gluten-free.

Gluten-free Spritz Cookies |

My friend Deb had given me a bag of Cup 4 Cup gluten-free flour a while back and I had yet to bake with it, so I thought this was the perfect time to do so.  These cookies cake out almost perfect!  I had to adjust the baking time down after the first batch in the oven because they bake very quickly.

I also think next time, I’ll double the amount of almond extract I use.  I love a spritz cookie that packs a huge flavor punch.  But don’t let that deter you from making these spritz, they were so delish!  I could barely tell the difference in texture and flavor!

Gluten-free Spritz Cookies |

A little more about Cup4Cup from their website

“Our founder, Chef Lena Kwak, developed Cup4Cup while serving as Research and Development Chef in the kitchen of the famed French Laundry in Yountville, CA. She and her mentor, Chef and Owner Thomas Keller, knew they had stumbled upon something special when a guest tasted Lena’s gluten-free brioche and cried with joy because she hadn’t tasted bread in seven years. They knew this was a product that had to be shared.

Today, Cup4Cup isn’t just great-tasting gluten-free flour, it’s a great-tasting flour for everyone. Our name comes from Cup4Cup’s ingenious ability to replace all-purpose flour and whole wheat flour (with our new Wholesome Cup4Cup) in traditional recipes, cup for cup, which makes it simple to translate your favorite recipes for everything from cookies to biscuits, cakes to quick breads, and never know the difference.”

Gluten-free Spritz Cookies |

You can also connect with Cup4Cup on Facebook, Instagram and Twitter!

I also wanted to try the recipe with almond flour, since I had baked with it before and thought the almond flavor would be awesome.  The almond flour I used was a German brand, which is a lot less expensive than what you can buy in the states.  The almond flour spritz spread a lot when baking, had a cakey texture, fell apart and just were not pretty.  I won’t be sharing that recipe today.  :)

So, since the almond flour did not work at all in this cookie recipe, I think I’ll just stick to using Cup4Cup in the future!  It’s an amazing alternative to all-purpose flour for our gluten-free friends and family!

Gluten-free Spritz Cookies |


And to get you excited for gluten-free baking, Cup4Cup is giving away 2 of their amazing products to one JavaCupcake reader!

One person will win:

To enter, simply fill out the information below!  Giveaway open to those with USA mailing addresses only.  Winner will be chosen Jan. 30, 2014.

5.0 from 3 reviews
Gluten Free Spritz Cookies (with gluten-free flour)
Recipe type: Dessert
  • ½ cup (8oz or 113g) unsalted butter
  • ⅓ cup (70g) granulated sugar
  • 25-27g egg yolk (about 1½ egg yolks), lightly beaten
  • ½ tsp almond extract
  • 1 tsp heavy cream or whole milk
  • 185g Cup4Cup Original Gluten-free Flour Blend, sifted
  • Wilton Leaf Green gel food colorin
  • Wilton candy holly leaves & red balls
  • Cookie press with wreath cutout
  1. Preheat oven to 400F degrees.
  2. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar.
  3. Add the egg yolk, cream and extract and mix until combined. Scrape the sides of the bowl.
  4. Slowly add the gluten-free flour and mix until completely incorporated. Add 2-4tsp more flour until the dough no longer sticks to the paddle attachment.
  5. Fill the cookie press fitted with the wreath cut out with the dough and chill for 10 minutes in the freezer.
  6. Press the dough onto a baking sheet. Do not line or grease the baking sheet - the cookies will not stick to it if you do.
  7. Place the holly leaves and red balls on the each wreath.
  8. Bake for 4 minutes or until the bottom begins to brown.
  9. Cool on the baking sheet for a minimum of 5 minutes before removing carefully to a wire rack to cool completely.
Helpful Tips:
Measure all ingredients carefully and by weight. This will ensure the proper consistency of the dough to make the perfect spritz cookie.

If the dough is sticking to the cookie press, try these tips..
-Add a teaspoon of flour at a time and mix into the dough until the dough no longer sticks to the beater.
-Chill the dough until firm.
-Do not line the baking sheet with any paper or grease. The dough needs the surface of the baking sheet to stick to.

Make sure to allow the cookies to almost cool completely on the baking sheet before removing them. The gluten-free flour is very fragile and the cookies will break if you try to move them too quickly.

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Mini Gingerbread Lemon Loaves

Fresh ginger, ground ginger and lemon juice make these Mini Gingerbread Lemon Loaves packed full of undeniably delicious flavor and charm! They are perfect as gifts for the holiday season!

Mini Gingerbread Lemon Loaves |

Every Christmas I usually make about 10 different kids of cookies to give away as gifts.  This year however I was not feeling as motivated to do that much baking but still wanted to give home baked gifts.  One of Matty’s favorite German Christmas cookies is the Zimtsterne… a star shaped cinnamon and gingerbread cookie topped with a lemon glaze.  This cookie is what inspired me to make these gingerbread loaves!

Mini Gingerbread Lemon Loaves |

I knew I wanted to incorporate lemon and ginger into the recipe and there’s no better way to do that than by using fresh!  I peeled grated a big piece of ginger root and pressed it into the granulated sugar before creaming it with the butter.  Pressing the root into the sugar releases all the oil and flavor creating a fluffy ginger sugar that packs a big flavor punch in the bread.

Fresh squeezed lemon juice and candied lemon peel add the perfect amount of tart acidity and texture to the glaze.  The candied ginger came from a small shop in Nuremberg, but I’m certain you could find it at a local candy store or specialty market like Trader Joes.

If you love the Starbucks gingerbread… then you’ll definitely love this!  The flavor is spot on… if not better than the Starbucks loaf and the texture is insane.  LOVE this bread, so much!

Mini Gingerbread Lemon Loaves |

I’ve never used paper baking pans before these loaves.  I wasn’t quite sure how they’d bake, but I am surprised to say that I love them!  It was great to be able to give gifts of bread loves instead of cookies or cupcakes… something new and fun is always a joy to give to others!  I really only wish I would have bought more of them when the PX carried them last month!  They’re a great investment if you love sharing your baked goods!  I’m giving these loaves to friends and teachers of Emily for the holidays!

Mini Gingerbread Lemon Loaves |

The only downside of this recipe was that it didn’t make enough for me to keep a loaf for myself!  Next time, I’ll make the recipe twice so I have enough for me!

Happy Holidays!

Mini Gingerbread Lemon Loaves
Prep time
Cook time
Total time
Recipe type: Quick Bread
Serves: 8 loaves
  • 4½ cups all-purpose flour
  • 2 Tbsp ground cinnamon
  • 1 Tbsp roasted ground cloves
  • 2 Tbsp ground nutmeg
  • 1 Tbsp salt
  • 1 Tbsp baking soda
  • 1½ cups unsalted butter, softened
  • 2 cups granulated sugar
  • ⅓ cup freshly grated peeled ginger root
  • 1 cup lightly packed dark brown sugar
  • 1 Tbsp orange extract
  • 3 cups unsweetened applesauce
  • 8 free standing paper baking pans (4.5in long x 2.5in wide x 2.25in high)
Lemon Glaze & Garnish
  • 8oz cream cheese, room temperature
  • 1 lemon, zested/peeled and juiced
  • 2½ cups powdered sugar
  • pinch of salt
  • ¼ cup granulated sugar
  • candied ginger strips
  1. Preheat oven to 350F degrees. Arrange the baking pans on two baking sheets, 4 on each sheet.
  2. In a large bowl whisk together the flour, cinnamon, cloves, ground ginger, salt and baking soda.
  3. In the bowl of your stand mixer fitted with the paddle attachment, combine the grated ginger root and the granulated sugar. Using the back of a rubber spatula, press the sugar into the ginger releasing the oils and flavor from the ginger into the sugar. Continue for 3-4 minutes or until the sugar is fluffy and fragrant. Add the brown sugar and mix together on low speed.
  4. Add the softened butter to the sugar and ginger and cream together for 4-5 minutes until light and fluffy. Scrape the sides of the bowl several times. Add the orange extract and beat 1 more minute.
  5. Pour in the apple sauce and mix on medium until combined. Scrape the sides and bottom of the bowl again. Don't worry, the mixture will look curdled, but it will fix itself once the flour has been added.
  6. Add the flour in three parts and mix on medium-low until each addition is just combined. Finish the batter by folding until all the flour has been incorporated.
  7. Separate the batter evenly into the 8 baking pans. About 1 overflowing cup of batter per pan.
  8. Bake both sheets of batter on the same shelf for 50-60 minutes or until a toothpick comes out clean and the bread is a deep brown color. If both trays will not fit on one self, bake them one at a time. You may need to reduce the baking time by 5-10 minutes if only one tray is baked.
  9. Allow to cool completely before frosting.
Lemon Glaze & Garnish
  1. Zest/peel the lemon into long strips of rind then cut the strips into small pieces. Toss lemon pieces in granulated sugar until covered. Once covered, spread out on wax paper until ready to use.
  2. In the bowl of your stand mixer, whip the cream cheese and powdered sugar together until smooth. Mix in the salt.
  3. Add the juice of the lemon mix until combined. Glaze should be thick enough to spread without running but still loose.
  4. Spread or drizzle glaze over the cooled loaves. Garnish with sugared lemon peels and candied ginger pieces.
This recipe makes 8 medium sized mini loaves. If you want fuller loaves, make 6-7 instead of 8.


Easy Holiday Chocolate Chip Cookies

Kick things up a notch for the holidays by baking these Easy Holiday Chocolate Chip Cookies!  A festive twist on a classic cookie perfect for your Christmas cookie plate!

Easy Holiday Chocolate Chip Cookies |

I’m super excited to be participating in The Great Food Blogger Cookie Swap for the fourth year in a row!  Check out 2013’s Apple Snickerdoodles, 2012’s Candy Cane Crinkle Blossoms and 2011’s Grinch Cookies!

This year I’ve taken my favorite chocolate chip cookie recipe and gave it a special holiday twist!  I added a few spices like cinnamon and nutmeg and decorated them in festive red and green colors!  A touch of sprinkles on the top brings it all together!

Easy Holiday Chocolate Chip Cookies |

Sometimes, it feels as though Christmas cookies need to be super fancy and creative in order to be made during the holidays.  Not true!  I love these chocolate chip cookies any time of the year because they’re simply perfect!


The 4rd Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen brings together food bloggers from around the world in celebration of all things cookie. Last year we had over 620 bloggers participate and raised over $14,000 for Cookies for Kids’ Cancer. That’s a lot of cookies doing a lot of good!

For more info or if you want to participate next year, visit The Great Food Blogger Cookie Swap‘s website!

Easy Holiday Chocolate Chip Cookies |

This year my Easy Holiday Chocolate Chip Cookies went to The Chocolate Cult, Sweet Potato Bites and NY FoodGasm!  I hope they enjoyed these cookies as much as I did!

Since it’s a swap, I also got cookies too!  I received Brown Butter Chocolate Chip Cookies with Sea Salt from Sophia at NY FoodGasm (which were my FAVORITE – I didn’t share these at all with my family!).  And I got Salted Chocolate & Caramel Shortbread Cookies which my husband immediately stole and took to work to share with his soldiers from Heather at Majorly Delicious! Finally, were Oatmeal Lace Cookies from Marjory at The Dinner Mom – delicate and delicious! They were all so yum!

I can’t wait until next years swap!

5.0 from 2 reviews
Easy Holiday Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 7-8 dozen cookies
  • 4½ cups (590g) all-purpose flour
  • 2tsp (10g) baking soda
  • 3tsp (10g) corn starch
  • 1tsp (5g) salt
  • ½tsp (2g) nutmeg
  • 1tsp (3g) cinnamon
  • 1 cup (200g) light brown sugar
  • 1½ cups (325g) granulated sugar
  • 24Tbsp (340g) unsalted butter, melted
  • 2Tbsp (25g) vanilla extract
  • 2 eggs + 2 egg yolks (155g total)
  • 16oz bag of holiday colors chocolate chips
  • Red, green and white nonpareils (sprinkles)
  1. In a large bowl, whisk together the flour, baking soda, corn starch, salt, nutmeg, and cinnamon.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the melted butter and vanilla and whisk until smooth.
  3. One at a time, whisk in the eggs and continue to whisk until completely incorporated.
  4. Pour the wet mixture into the dry mixture and whisk/blend until smooth and no clumps remain. The dough will be thick and sticky.
  5. Add the holiday chocolate chips and fold until evenly distributed.
  6. Cover with plastic wrap and freeze for 2-3 hours or until the dough is firm. Alternately, you can chill the dough in the fridge overnight.
  7. Once the dough is cold, preheat your oven to 350F degrees and line two baking sheets with parchment paper.
  8. Roll a 1in ball of dough in your hand and flatten slightly. Press the top of the ball into the nonpareils until lightly covered. You don't want too many sprinkles on top, so brush off any extra. Place the dough on the prepared baking sheet.
  9. Bake each tray for about 12 minutes or until the edges are lightly golden. Do not overbake! The cookies will puff up during baking but will collapse while cooling.
  10. Allow the cookies to cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.
  11. Store in an air tight container for up to 3 days.

Biscoff White Chocolate Chip Banana Bread

Twice a year, a vendor from Belgium visits USAG Bavaria here in Grafenwoehr, Germany and brings with him several cases of Biscoff Speculoos cookie butter spread along with dozens of brands of Belgium. Of course, I stock up on Biscoff and my husband stocks up beer.

Biscoff White Chocolate Chip Banana Bread |

This time, however, his visit came at a perfect time for me to make a quick bread since I had several over ripe bananas on my counter.  I had never made a Biscoff bread before, but I knew that I could use the spread the same way I used peanut butter… so the Biscoff White Chocolate Chip Banana Bread was born!

Biscoff White Chocolate Chip Banana Bread |

If you’ve never used Biscoff cookie butter spread before, you can find it in many US grocery stores, although it’s a bit harder to find here in Germany.  In Europe, the spread goes by it’s parent company name Lotus and is called Speculoos.  I used the crunchy version of the Speculoos in this recipe which added a slight more texture to the bread.

Biscoff White Chocolate Chip Banana Bread |

This quick bread has a uniquely delicious flavor.  The caramel tone from the Biscoff spread shines through the strong banana taste white the white chocolate chips add a hint of creamy sweetness.  It’s a delicious break from a traditional banana bread.

It was a huge hit in my house!

Biscoff White Chocolate Chip Banana Bread |

Biscoff White Chocolate Chip Banana Bread
Prep time
Cook time
Total time
Recipe type: Quick bread
Serves: 1 loaf
  • 2 cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp nutmeg
  • 3-4 large over ripe bananas
  • ½ cup sugar
  • ½ cup light brown sugar, lightly packed
  • ½ cup Biscoff Crunchy Spread (this is also called Speculoos or Cookie Butter)
  • ⅓ cup whole milk
  • ¼ cup vegetable oil
  • 1½ tsp vanilla extract
  • 2 large eggs
  • 1 cup white chocolate chips (dark chocolate would be excellent too)
  1. Preheat your oven to 350F degrees. Grease and line a 9x5 loaf pan. I also like to line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
  3. In a large bowl, mash the bananas with a fork. I like my bananas chunky, but you can make them more mushy - it's up to your preference. Add the sugars and whisk until smooth.
  4. Mix in the Biscoff, milk, oil, extract and eggs and beat with a whisk or wooden spoon until completely incorporated and smooth.
  5. Fold in the flour mixture until just incorporated. Add the chips and fold until no more flour can be seen and the chips are even through the batter. Do not over mix.
  6. Pour the batter evenly into the prepared pan.
  7. Bake for about 75 minutes or until a toothpick comes out clean and the bread is a dark golden brown color.
  8. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Recipe slightly adapted from Girl Versus Dough.


Holiday Baking Guide

Holiday-Baking-Guide-2014-CollageWhether you’re looking for a basic sugar cookie and buttercream recipe or a unique dessert to wow your family, The JavaCupcake Holiday Baking Guide will help you discover recipes perfect for all occasions!  Get inspired!

NOTE:  Not all of these are JavaCupcake recipes.  Some come from a few of my favorite food bloggers from around the world.  Enjoy!

Tips & Tricks


Christmas Tree Peanut Butter Blossoms |


Christmas Cupcakes 2011-58



Pumpkin Spice Latte Layer Cake |


Biscotti by

Truffles & Fudge

Easy Peanut Butter Swirl Chocolate Fudge |

Breakfast & more

Apple Fritters  |

Chocolate Eclairs

Delicate choux pastry filled with rich crème pâtissière topped with smooth chocolate ganache make these Chocolate Eclairs a sinful indulgence worth every bite!

Chocolate Eclairs |

This past summer I traveled through France and was able to experience some of the most delicious pastries I’ve ever had in my life.  Seriously, so good… so so so so good!  From macarons to eclairs to cream puffs, everything I put in my  mouth was a flavor unlike anything I’d ever had before.

This past Fall I watched another season of The Great British Bake Off and got really excited when the bakers made some of these pastries I experienced while in France.  Between the two I knew I had to try my hand at something as delicate and delicious!

Chocolate Eclairs |

On one TGBBO episode, choux pastry was made and I got to see many of the bakers create eclairs in various different ways.  I then watched a Paul Hollywood video explaining the process even more.  It seemed pretty easy, to be honest.  A  lot easier than I expected.  Pair the choux pastry with a homemade crème pâtissière and chocolate ganache and I’ve made Chocolate Eclairs!

Not going to lie, it took me three attempts at making these Chocolate Eclairs to really get the recipe down right.  Since this was a completely new endeavor for me, I wanted the eclairs to not only look good, but taste good too!

Chocolate Eclairs |

I think I hit the mark with these chocolate eclairs too because let me tell you… they are out of this world good!  Especially when the creme pat was still cold… omg.  To die for!

I really hope you give these eclairs a try, they are so worth the effort!!!

Happy Baking!

5.0 from 1 reviews
Chocolate Eclairs
Recipe type: pastry, dessert
Serves: 12-15 eclairs
Crème Pâtissière
  • 300ml whole milk
  • vanilla pod, split and seeds scraped
  • 90g granulated sugar
  • 50g cornflour
  • 1Tbsp kirschwasser (you can use any liquor to flavor)
  • 2 large eggs plus 1 large egg yolk, room temperature
  • 75g unsalted butter, room temperature and cut into cubes
Choux Pastry
  • 120ml water
  • 65g all purpose flour
  • pinch salt
  • 50g unsalted butter
  • 2 large eggs, beaten
  • 250ml heavy cream
  • 2 Tbsp granulated sugar
  • 1 Tbsp vanilla
  • 200g high quality semi-sweet chocolate (I used Lindt 50% chocolate)
  • 200ml heavy cream
  • 2Tbsp unsalted butter, room temperature
  • 1Tbsp vanilla
Crème Pâtissière
  1. In a medium heavy bottom sauce pan, whisk together the milk, vanilla pod and it's seeds over medium high heat. Continue to cook until it begins to boil, immediately remove the milk from the heat and cool for 10 minutes.
  2. While the mixture is cooling, in a medium bowl whisk together the sugar and cornflour until combined. Add the eggs, egg yolk and kirschwasser then whisk until smooth and pale yellow, about 2-3 minutes.
  3. Once the milk has cooled, strain it into the eggs (discarding the pod) and whisk to combine. Immediately pour it back into the pan and place it over medium heat.
  4. Whisking continuously, cook 4-7 minutes over medium heat until the mixture thickens. Constantly whisking will insure no lumps form and you have a smooth cream. Cook until the mixture becomes thick enough to fill a bag and pipe.
  5. Pour the cream into a clean, glass gowl then cool for about 2-3 minutes in an ice bath. Press plastic wrap onto the top of the cream so a film doesn't form. Chill several hours until cold.
Choux Pastry
  1. Preheat oven to 400F and line 2 baking sheets with parchment paper.
  2. Measure the flour by weight then sift it onto a piece of parchment paper and set aside.
  3. In a medium sauce pan, combine the water, salt and butter over medium high heat. Slowly warm until all the butter has melted making sure the water does not bubble or evaporate. .
  4. Once all the butter has melted, quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon. NOTE: The dough will come together, keep beating!
  5. Put the pan back on medium heat and continue to cook the dough for 1-2 minutes, continually stirring. You want a smooth, heavy dough that pulls away from the sides of the pan.
  6. Drop the dough into the bowl of your stand mixer and allow to cool until tepid, about 5 minutes.
  7. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken.
  8. Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray.
  9. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp.
  10. Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.
  11. For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff.
  12. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream.
  13. Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving.
  1. Chop the chocolate into fine pieces and place a medium glass bowl.
  2. In a small sauce pan, heat the cream over medium high heat until just boiling. Immediately pour the cream over the chocolate and let it sit for 2 minutes - do not stir during these 2 minutes!
  3. With a rubber spatula, gently stir the chocolate and cream together until smooth and incorporated.
  4. Add the butter and vanilla and stir until butter has melted and vanilla has been incorporated.
  5. Allow the chocolate to sit for 5 minutes at room temperature before dipping the eclairs.
  1. Using a ¼in round piping tip, gently press two holes on the bottom of an eclair on each end.
  2. Attach the same tip to a pastry bag and fill it with cream. Gently press the tip/bag into the holes you created and slowly squeeze cream into the hole until you see it come to the hole on the opposite side. Repeat this process with all the eclairs.
  3. Dip the top of each eclair in the warm, melted chocolate allowing the excess to drip off. Place it on a wire rack and allow the chocolate to firm, about an hour.
  4. Serve and enjoy!
  1. Store in a bakery box or on the counter with plastic wrap over the top. If you store it in an air tight container, the pastry will lose it's crisp. If you plan to keep them for more than a day, store them in the refrigerator but know the dough will become softer.

Cooking with Core Home Products

Earlier this year I purchased a set of mini bamboo & silicone spatulas off of Zulily.  I loved the small size and shapes of them and found myself using them in the kitchen all the time.  I did a bit of research about Core Home Products, the company that made the spatulas and found of they make tons of amazing kitchen accessories!

*Scroll to the bottom for the GIVEAWAY!*

A photo posted by Betsy (@javacupcake) on

Before I go any further, know I’m not getting paid to write this post.  I’m writing this because I think sharing products with my readers will help make their time in the kitchen more enjoyable!  Which is exactly what Core Home Products kitchen tools have done for me and why I want to tell you all about them! I reached out to Core Home a few months ago and asked if I could sample a few more of their products to review on my blog.  

Because I knew I already loved their product, I knew that I’d be able to give a glowing review of any product they sent me.  Cooking with Core Home Products | They sent me (above):

  1. the Madrid Bamboo Spatula Set
  2. the Los Angeles Colored Utensil Set
  3. the Easy Grip Rolling Pin in Aqua and
  4. the Pro-Bakers Measuring Board

I haven’t had a chance to use the rolling pin and the measuring board yet, but I have used the spatula set and the utensil set almost every day since I got them!  If you’ve been following me on Instagram you may have noticed all the dinners and desserts I’ve made using Core products! Here are a few of my favorites… Those first mini spatulas I bought make putting together some creme pat for eclairs super easy! 

A photo posted by Betsy (@javacupcake) on

Stirring together some cream and chocolate to make ganache… no problem!

A photo posted by Betsy (@javacupcake) on

When I made these Apple Fritters, I used one of the utensils from the LA set to make the apples.

A photo posted by Betsy (@javacupcake) on

Searing some Italian sausage for spaghetti!

A photo posted by Betsy (@javacupcake) on

For Thanksgiving, I used my Core Utensils with everything I made, but one of my favorites was my homemade cranberry sauce!

  A photo posted by Betsy (@javacupcake) on

And most recently, I used another Core utensil to make every part of leftover Thanksgiving turkey soup!

A photo posted by Betsy (@javacupcake) on

Why I love Core Home Products

As I was thinking about why I love Core products so much I came up with three main reasons… First, the color.  I rarely find kitchen tools that are not only functional, but cute!  The colors of almost all the Core products match my blog and kitchen colors!  I love that they are so pretty!  I think the teal color is my favorite!

Second, the variety.  I appreciate that Core produces several sizes of spatulas ranging from mini to full size and everything in between.  The bamboo utensils I use in cooking may all be the same size, but their shapes are different which means I can use them in many different ways in the kitchen, no matter what’s for dinner.

Third, the stability. Core has made a sturdy product.  My bamboo utensils have been used 3-4 times a week for the last few months and show no sign of wear yet.  I have used other wooden spoons in the past for cooking meals, but they often feel flimsy and even break.  I don’t forsee Core’s products breaking anytime soon.  In fact, I feel as though they just may last for many many years to come.

Really, I have found no reason not to love Core Home Products!  In fact, I love them so much that I have a few extra goodies to share with you!

Core Home Products Giveaway

Core Home Products Giveaway from One winner will receive 1 Los Angeles Colored Utensil Set, 1 Easy Grip Rolling Pin in Aqua and 1 Pro-Bakers Measuring Board from Core Home Products valued at $135.00. Winner must have a USA mailing address. a Rafflecopter giveaway

Black Friday Favorites

As I sat down at my computer today to do  my Black Friday shopping, I realized that I was buying from the same online retailers that I was last year and the year before and the year before.  Why is that?  Because they are my favorite and I love everything I buy from them.  So, I thought… why not share my Black Friday Favorites with you!

Happy Shopping!

1.  Boojiboo – Designer Aprons

Black Friday Deals |
I have three (two more on the way) aprons already from Boojiboo. When I lost a bunch of weight a few years ago, this apron was one of the first things I bought because my waist was finally small enough to wear an apron! I wear a Boojiboo apron so often that I think my neighbors think I might live in one! ha!  I love these aprons because they are handmade, durable and super cute!
BLACK FRIDAY DEAL: 10% OFF now through Monday. Enter code 14THANKYOU10 at checkout.

2. Ink and Elm – Vinyl Backdrops

Whether your a blogger or a photographer, taking beautiful photos is made much easier with these vinyl backdrops from Ink and Elm. I purchased my first set from them last year and my food photos instantly got better! I highly recommend these backdrops for anyone looking to add consistency and style to their photography!
BLACK FRIDAY DEAL: 40% OFF Black Friday Sale with code BFRIDAY40

3. Sweets & Treats Boutique – Cupcake & Party Supplies

Black Friday Deals |

I am IN LOVE with Shannon of Sweets & Treats Boutique and her cupcake liners. They are my go-to #1 source for cupcake liners, straws and party supplies. STB liners hold up to the densest, moistest of cupcakes without losing their color or shape. They’re the only liner I currently use!
BLACK FRIDAY DEAL: Take 40% off your entire order today and tomorrow (Saturday). Simply use code BLACKPARTY in your shopping cart.

4. May Designs – Custom paper goods

Black Friday Deals |

Once I discovered the notebooks from May Designs, I started using them for everything! Every week, we use the meal planner book to help us plan our dinners then our weekly shopping list. I don’t think we’d eat without it. I also use a lined notebook for personal use. I just used it yesterday to make lists for everything that needed to be accomplished on Thanksgiving day. I also use a lined book for recipe development and notes while baking. I find the size to be perfect in the kitchen and it’s just small enough to stash in my purse for on-the-go. I order a different style or color every time! LOVE them! I even bought one for my daughter with her name on it to use as her HS agenda. My husband wants one now too!
BLACK FRIDAY DEAL: 40% off site wide until 12/2. Use code THANKS40 at checkout.