Snickerdoodle Ice Cream Sandwiches

Decadent cinnamon ice cream sandwiched between classic snickerdoodle cookies make these Snickerdoodle Ice Cream Sandwiches the perfect summertime treat!

Snickerdoodle Ice Cream Sandwiches | JavaCupcake.com

Over the weekend, my husband and I put the kids to bed and decided to have a little “us” time. We drove into town to the local ice cream shop for a couple scoops of our favorite dessert. Pinguino Eis in Grafenwoehr, Germany serves the best handmade ice cream I’ve never had with flavors that are always in season! (For more, read this review of Pinguino Eis from my friend Thais!

I ordered a scoop fresh raspberry and a scoop of chocolate ice cream and my husband ordered a scoop of white chocolate and a scoop of cinnamon ice cream… both on waffle cones. (I posted a picture on Instagram if you want to see!) There is almost nothing I love more than chocolate and berries together so I was in Heaven with my cone. But then I had a lick of Dave’s cinnamon ice cream. I’d never had that flavor before… actually, I never even seen cinnamon ice cream before that day. And let me tell you, that cinnamon ice cream was out-of-this-world delicious!

Woah! So good in fact that I immediately began dreaming up ways I could use it in a baking project for JavaCupcake. And so… today’s creation was born!

Snickerdoodle Ice Cream Sandwiches | JavaCupcake.com

This week, my husband’s boss & family plus another guy from work were coming over for dinner. It was supposed to be a warm day, so the plan was to BBQ brats, drink beers and chill in the backyard while the kids played. We could eat, drink and get a little FRG work done in the process. I wanted to make a dessert that would please the kids and the adults and decided that using the cinnamon ice cream to make Snickerdoole Ice Cream Sandwiches was perfect for the warm Spring evening!

I began with my favorite Snickerdoodle cookie recipe from the 1963 Betty Crocker Cooky Book and added a bit of nutmeg to the batter. I think that extra spice really adds a kick to the cookie! The ice cream, of course, is from Pinguino Eis and paired perfectly with the Snickerdoodles!

If you can’t find cinnamon ice cream, you could easily make your own. Simply soften your favorite vanilla ice and stir in a few teaspoons per every cup of ice cream you’ll be using. Make sure to pop the ice cream back in the freezer if it starts to get too soft before making your ice cream sandwiches.

How to wrap & serve Ice Cream Sandwiches | JavaCupcake.com

Finally, to serve the Snickerdoodle Ice Cream Sandwiches, I cut strips of brown parchment/baking paper, wrapped that around each sandwich and tied it off with bakers twine. This was a cute, simple way to fancy up this sweet dessert!

Happy Baking!

Snickerdoodle Ice Cream Sandwiches
 
Prep time
Cook time
Total time
 
Serves: 2-3 dozen ice cream sandwiches
Ingredients
  • ½ cup vegetable shortening
  • ½ cup unsalted butter, room temperature
  • 1½ cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2¾ cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 Tbsp ground cinnamon, for rolling
  • ¼ cup sugar, for rolling
  • 4 cups cinnamon ice cream *(see NOTE below)
Instructions
  1. Preheat oven to 400F degrees. Line baking sheets with parchment paper.
  2. In the bowl of your stand mixer, cream together the shortening and butter until combined.
  3. Add the sugar and beat on high until light and fluffy.
  4. Mix in the eggs, one at a time, until incorporated then mix in the vanilla.
  5. In another bowl, whisk together the flour, baking soda, salt and nutmeg.
  6. In a small bowl, combine the ground cinnamon and sugar for rolling and set aside.
  7. Add the flour mixture to the butter/sugar mixture and mix until a dough ball forms.
  8. Roll 1-inch balls of dough with your hands then toss them in the cinnamon/sugar mixture to completely coat. NOTE: The more uniform your balls are in size, the better sandwiches they will make.
  9. Place on prepared baking sheets and bake for 8 minutes. DO NOT OVER BAKE!
  10. Allow to cool on cookie sheets 3 minutes before removing to a wire rack to cool completely.
  11. Once cooled, scoop 3-4 Tbsp of cinnamon ice cream onto the flat side of one cookie and spread evenly across the cookie. Sandwich a second cookie, flat side down, onto the ice cream.
  12. Freeze until ready to serve.
Notes
NOTE: If you can't find cinnamon ice cream, you can make your own. Buy a gallon of your favorite vanilla ice cream. Leave the vanilla ice cream out to soften for about 20 minutes. Once soft, mix in 1-2 tsp of cinnamon per every cup of ice cream you'll use. Freeze again until firm or ready to use.

Cinnamon Sugar Donut Muffins

My sweet new friend, Erin from Texanerin Baking is here today with a recipe for simple and delicious Cinnamon Sugar Donut Muffins.   Don’t let the “healthy” ingredients fool you… Erin has come up with a recipe that is so sinfully amazing!  Thanks, Erin for helping out today!

To see more of Erin’s healthier dessert options, check out her blog, Texanerin Baking!

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

Hi everyone! I’m Erin and blog over at Texanerin Baking, which is all about making healthier baked goods that taste just as decandent and amazing as their unhealthy counterparts! I do about half whole wheat goodies and the other half is usually grain-free. I don’t have any dietary issues – I just happen to love almond flour and so my goodies coincidentally come out grain-free and gluten-free.

I realize most people don’t have almond flour at home so today I made something 100% whole grain for you! I really recommend using white whole wheat in these. It’s got all the nutrition of regular whole wheat flour but doesn’t have that cardboardy whole grain taste. The whole grain taste is usually easy to cover up with cocoa powder, spices and other strong flavors, but here we just have a little cinnamon, which isn’t enough to be victorious over regular whole wheat. ;) If you don’t have white whole wheat, you can totally use all-purpose flour.

I rarely bake vegan, just because I really love using eggs in baking, but sometimes you just need a cinnamon sugar donut muffin and so you have to find a vegan recipe. But any vegan recipe won’t do for me – it needs to taste exactly like a egg-laden, butter-filled version (like these peanut butter chocolate chip macaroons!) and these vegan cinnamon sugar doughnut muffins from Baker By Nature fit the bill! They’re soft, fluffy, moist and completely funkiness-free.

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

So I made these muffins, and I guess I was so ecstatic at how they came out that I wasn’t thinking about the vegan thing and dipped them in butter. Whoops. So these aren’t actually vegan anymore! If you need a vegan version, dip them in melted coconut oil or just sprinkle the cinnamon sugar on top of the muffins before baking.

I hope you enjoy the muffins and if you ever have a hankering for some healthier sweets, I’d love to have you come over and visit me on Texanerin Baking!

Cinnamon Sugar Donut Muffins
 
Prep time
Cook time
 
Serves: 32 mini donut muffins
Ingredients
  • 1¾ cup (219 grams) white whole wheat or all-purpose flour
  • ½ cup (100 grams) unrefined or granulated sugar (use ¾ cup if you like things on the sweeter side)
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • 1 cup (230 grams) applesauce
  • ½ cup (118ml) warm milk
  • ½ cup (112 grams) melted refined coconut oil or canola oil
  • 2 Tbsp maple syrup
  • ⅓ cup butter, melted (or coconut oil for a vegan version)
  • 3 Tbsp granulated sugar
  • 2 tsp cinnamon
Instructions
  1. Preheat the oven to 400F and grease a mini muffin tin.
  2. In a medium mixing bowl, mix together the flour, sugar, baking powder, salt and cinnamon.
  3. In a large mixing bowl, mix together the applesauce, milk, oil and maple syrup.
  4. Add the dry mix to the wet and stir just until combined! Over-stirring will result in tough muffins.
  5. Fill the liners almost completely full and bake for 6-8 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  6. While the muffins are baking, mix together the sugar and cinnamon in a small bowl.
  7. Immediately turn the muffins out onto a wire rack and dip each muffin in the melted butter and then roll in the cinnamon sugar.
  8. Place on the wire rack to cool completely.
  9. Serve immediately and refrigerate any leftovers in an airtight container for up to 5 days.
Notes
Adapted from Vegan cinnamon sugar doughnut muffins from Baker By Nature

Red Hot Velvet Cupcakes

Red velvet cinnamon and chili cupcakes infused with Red Hots syrup topped with Red Hots buttercream make these Red Hot Velvet Cupcakes a spicy, sweet treat perfect for Valentine’s Day… or any day!

Red Hot Velvet Cupcakes | JavaCupcake.com

I haven’t made a cupcake in a while… so I wanted to make something that I had never done before! And since it’s Valentine’s Day, I thought why not make it a themed cupcake… Red Hot Velvet Cupcakes!

Red Hots or Cinnamon Imperials candies are the prefect little spicy red candy to decorate cupcakes or cookies with but often times are used only at Christmas.  I know I’ve used them for years to decorate our holiday cookies with.  But since they’re red in color, I knew they’d be a great addition to any Valentine dessert!

Red Hot Velvet Cupcakes | JavaCupcake.com

I didn’t just want to toss the candies into the batter and call it good… I wanted really get the spicy flavor of the candies into the cake.  So, I made a simple syrup out of the cinnamon candies and drizzled it over the cupcakes.  This way the spicy flavor would soak into the cupcake and would be a prominent flavor! I also used that same syrup in the buttercream frosting and added a bit of chili powder for more of a spicy kick!

Red Hot Velvet Cupcakes | JavaCupcake.com

These are some seriously unique cupcakes.  And they definitely aren’t for the faint of heart… they’ve got a kick with all the chili powder and cinnamon red hots in them!

If you’re looking for something unique and different, then these are the cupcakes for you.  Flavor wise, they truly are one of the most different cupcakes I’ve ever made.  They aren’t really chocolate… they aren’t really red velvet… they pack a punch of spice and there’s this syrup glaze on top that leaves your mouth going WOOOAAAAAH!

Happy Valentine’s Day!

Enjoy!

Red Hot Velvet Cupcakes | JavaCupcake.com

Red Hot Velvet Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 18 cupcakes
Ingredients
Red Hot Velvet Cupcakes
  • 2½ cups all-purpose flour
  • 1 Tbsp dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp chili powder
  • 1 tsp cinnamon
  • 1½ cups sugar
  • 1½ cups vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 oz liquid red food coloring
  • 1 cup milk + 2 tsp vinegar (let sit for 5 minutes before using)
Red Hot Syrup
  • 1 cup cinnamon imperials or Red Hots candies
  • ½ cup water
Red Hot Buttercream
  • 1 cup unsalted butter, room temperature
  • 2lbs powdered sugar, sifted
  • ¼ cup Red Hots syrup
  • ¼ tsp chili powder
  • ¼ cup - ½ cup Heavy Cream
  • pinch of salt
Instructions
Red Hot Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, chili powder and cinnamon.
  3. In a medium bowl, whisk together the sugar and vegetable oil.
  4. One at a time, add the eggs and whisk together until smooth.
  5. In a small bowl, combine the vanilla extract, red food coloring and cocoa powder until it makes a paste. Add this to the batter and whisk until completely combined.
  6. Mix in the milk and whisk until incorporated.
  7. Make a well in the center of the flour mixture and pour in the wet. Using a spoon or rubber spatula, fold/stir gently until no more flour is visible, but not completely mixed. Do not overmix!
  8. Fill cupcake liners ⅔ full with batter.
  9. Bake for 17-19 minutes or until a toothpick comes out clean. Cool in the pans for 2 minutes before removing to a wire rack to cool completely.
Red Hot Syrup
  1. In a small sauce pan, bring the water and candies to a boil, stirring constantly until all the candies have dissolved.
  2. Reduce to low-medium heat and simmer until the syrup has reduced and is thick.
Red Hot Buttercream
  1. In the bowl of your stand mixer, cream butter until smooth.
  2. Add half the powdered sugar and mix on high until smooth.
  3. Add the chili powder, salt, and Red Hots syrup and beat until incorporated.
  4. Add the remaining powdered sugar and mix on high until smooth.
  5. Start with ¼ cup of heavy cream and mix until combined. Add up to ¼ cup (or more) until you reach your desired consistency.
  6. Beat buttercream on high for 2 minutes.
Assembly
  1. After cupcakes have cooled, pokes several holes in the top of each cupcake with a toothpick.
  2. Spoon over a few teaspoons of Red Hots syrup on the top of each cupcake allowing the syrup to soak into the cake and holes.
  3. Pipe swirls of frosting onto each cupcake.
  4. Top with a Red Hots candy.

Grandma’s Famous Cinnamon Rolls

Swirls of cinnamon sugar, butter and nuts melded into fluffy warm layers of dough make these cinnamon rolls an irresistible breakfast treat!

Grandma's Famous Cinnamon Rolls by The Adventure Bite for JavaCupcake.com

This is a guest post from Dani at The Adventure Bite!   A special thanks goes to Dani for sharing her recipe with us this week while I’m on vacation!  Dani blogs with her husband Kevin and together they share delicious recipes for both food and beer! Two things I love! They’re also launching a new tool for bloggers called The Blog Buddy – its goal is to help bloggers organize and schedule their blogging life.  If you’d like to learn more about Dani, her blog or The Blog Buddy… check them out on the web or Facebook

My grandma is an amazing lady. As far back as I can remember she has been stuffing us full of delicious homemade love filled goodness at every chance she can get. While I was a kid she worked tirelessly running the kitchen at her local middle school. Rising to get to school by 3 a.m. she ran a tight ship at the school and at home.

Many Christmases we would pack up the car and drive what seemed like eternity to a young child (about 14 hours not including bathroom breaks) to their Southern California home. We would drive up and up the windy roads, arriving sometime in the dark of night. Dad would carry us inside in our half asleep states, snuggle us into bed and we would pass out with smiles on our faces for what we knew would come in the morning.

Grandma's Famous Cinnamon Rolls by The Adventure Bite for JavaCupcake.comEarly risers were rewarded at grandma’s house. The smell of cooking cinnamon rolls would waft down the long carpeted hallway, sneaking behind the pocket doors that helped to separate the house into long wings. If you were early enough you could catch grandma sleepily carrying grandpas coffee to him in bed and crawl up between the two to snuggle until the yeasty rolls had finished cooking.

And then leap out of said bed with excitement as the timer sounded, always to the scolding of grandpa who feared that his bare skin would soon be scalded with steaming hot coffee. But he never complained too long as he too soon wandered out as we sat up at the breakfast bar with cups of hot cocoa and steaming hot cinnamon rolls about as big as any kid could ever dream of before us.

Swirls of cinnamon sugar, butter and nuts melded into fluffy warm layers of dough. The dough was not cloyingly sweet as most cinnamon rolls are but denser, almost like fresh hot bread dough but softer. Sweet glaze dripped from the side coating our fingers and our faces with warm sticky sugar.

Grandma's Famous Cinnamon Rolls by The Adventure Bite for JavaCupcake.com

While we ate grandma would set to work cooking up eggs and bacon, hashbrowns and pancakes.  More food than any of us could ever need or comfortably eat. Oh but we would valiantly try.

Mugs of hot coffee and tall glasses of orange juice would fill the table and drowsy late comers would drag themselves out of bed just in time. And the cinnamon rolls? Oh they were there too. Grandma always made sure the late risers had plenty…still warm and soft and perfect to dunk in your coffee…but she and I both knew that the early bird always gets the worm….or in this case the perfect cinnamon roll.

Grandma’s Famous Cinnamon Rolls
 
Cook time
 
Serves: 6-8 cinnamon rolls
Ingredients
Cinnamon Rolls:
  • 3 T Instant Yeast
  • 1 lb + 5 oz all-purpose flour (4¼ cups)
  • 1⅛ oz sugar (3¼ Tbsp)
  • ⅓ oz salt (1/2 Tbsp)
  • 1⅓ oz milk (4 Tbsp)
  • 2⅔ oz butter, melted (5 Tbsp)
  • 2 eggs
  • 1 oz honey (2 Tbsp)
  • 9 oz water (1 cup plus 2 Tbsp)
  • Egg wash - 1 egg + water to make ½ cup
Cinnamon Filling:
  • ½-1 cup sugar
  • 1 Tbsp cinnamon
  • 2 tsp oil or butter
  • Nuts & raisins - optional
Glaze:
  • ½ cup powdered sugar
  • 1-2 Tbsp milk (or until you reach your desired consistency)
Instructions
  1. Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and spray with non-stick spray OR spray a baking glass baking pan with non-stick spray.
  2. Proof yeast in warm water with sugar til bubbly.
  3. Mix dry ingredients (flour, salt, and sugar) in a large bowl. Combine wet ingredients (milk, butter, eggs, honey and water) in a medium bowl.
  4. Add wet ingredients to dry and stir to combine until a dough ball has formed.
  5. Allow dough to rest 10 min for instant yeast or until doubled in size if using regular yeast.
  6. Press dough out onto sheet of lightly floured saran wrap to an approx 18 inches x 12 inch rectangle.
  7. In a small bowl, mix together the cinnamon filling ingredients.
  8. Spread oil or melted butter over surface and top with cinnamon filling.
  9. Roll in spiral and slice. Place, cut side up on cookie sheet or in glass pan.
  10. Rise until doubled in size.
  11. Brush with egg wash and bake at 350 for 20-25 minutes for cookie sheets, 30-35 minutes for pans.
  12. To glaze, mix powdered sugar and tablespoons of milk together until desired consistency of glaze is achieved. Pour over warm rolls.

Cinnamon Chocolate Chip M&M Cookies

A twist on the traditional chocolate chip cookie, these Cinnamon Chocolate Chip M&M Cookies are full of flavor, chocolate and are sure to please everyone!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

If you’ve been reading Java Cupcake for a while, you may know I kind of have an obsession with buying seasonal candy for baking.  Yesterday, I may or may not have bought 10 bags of Christmas candy.  Ya, I know.  I may have a problem.

Think there’s a Holiday Candy Lovers Anonymous group?  Maybe I should ask Crazy for Crust or Love From the Oven… they seem to have the same problem I do. #foodbloggerproblems

Anyhoo… I realized last week that I had bought Fall themed M&Ms and have yet to use them.  And with Thanksgiving just a few weeks away I figured I needed to jump on that train and make some cookies!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

Tonight, I’m Snack Mom for my daughter’s Girl Scout Troop.  I asked Emily what the other moms had been bringing for snack and she told me they had deli sandwiches, fruit, chips and drinks.

Woah.  That’s a lot of  “snack”.

My idea of a snack is cookies or fruit or popcorn or granola bars.  Something homemade, even.  So yeah… these girls won’t be getting deli sandwiches.  They’ll be getting cinnamon chocolate chip M&M cookies with milk.  Lots of cookies.  Lots of milk.

I started with my Perfect Chocolate Chip Cookie recipe for these cookies.  This recipe makes a cookie that’s crisp on the edges, chewy in the middle and has chunks of chocolate chips perfectly running through them.  Yeah… they’re bomb.   But, because it’s Fall… I wanted to add another layer of flavor to the cookies and decided to add cinnamon to the batter.  YUM!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com`

Also, because I didn’t have all day for these cookies, instead of chilling them in the refrigerator, I popped them in the freezer for a couple hours the baked them.  The butter int he dough just needed to bet set up enough so that the cookies didn’t run all over the pan when baking.   I place a couple extra M&Ms on top of each ball of dough, just to make them pretty and BAM… Cinnamon Chocolate Chip M&M Cookies!

Perfect for Girl Scouts.  Perfect for Fall.  Perfect.

Enjoy!

Cinnamon Chocolate Chip M&M Cookies
 
Prep time
Cook time
 
Serves: 4 dozen cookies
Ingredients
  • 4½ cups all-purpose flour
  • 2 tsps baking soda
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 2 Tbsps ground cinnamon
  • 1½ cups dark brown sugar, packed
  • 1 cup sugar
  • 24 Tbsp (3 sticks) unsalted butter, melted
  • 2 eggs + 2 egg yolks, large
  • 2 Tbsps vanilla
  • 1 bag M&Ms in Fall colors, divided
  • ¾ cup chocolate chips
Instructions
  1. In a large bowl, sift together the flour, cinnamon, baking soda, corn starch and salt.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth.
  3. Add the eggs and vanilla and whisk until incorporated.
  4. Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined.
  5. Reserve ⅓ cup M&Ms then add the remaining with the chocolate chips and fold together.
  6. Cover with plastic wrap and freeze for 2 hours. If you have time refrigerate for at least 8 hours or overnight.
  7. When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
  8. Roll 6 large balls of dough and place evenly on the prepared cookie sheet. Press 3-4 of the reserved M&Ms onto each ball.
  9. Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately.
  10. Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely.
  11. Repeat process with all the cookie dough.
  12. Eat warm! Store cookies in an air tight container for up to 5 days.

Chunky Apple Sugar Cookie Sheet Cake Bars

Chunks of sweet honey crisp apples surrounded by cinnamon sugar cookie dough topped with whipped cinnamon buttercream make these Chunky Apple Sugar Cookie Sheet Cake Bars a must-bake dessert for your family!

Chunky Apple Sugar Cookie Sheet Cake Bars - Chunks of apples fill this sugar cookie sheet cake that's covered in a creamy cinnamon buttercream | JavaCupcake.com

My daughter has been eating apples a lot lately… almost one everyday.  She slices them, puts them in a bowl with a spoonful of peanut butter or sometimes with a couple slices of cheese.  Emily loves apples.

Her love of this crispy fruit got me to thinking about baking with them.   How could I incorporate the crunch and sweet flavor of a Honey Crisp apple into a dessert??  Hmm… a cupcake? Naw.  I’ve done that before.  Pie?  Yup, done that too.

Cookies?  YES! Winner! I haven’t made an apple cookie yet!

But wait… how about a cookie cake?

EVEN BETTER!

This chunky apple sugar cookie sheet cake bars, have a sugar cookie flavor with a cake-like texture but are loaded with chucks of sweet and crisp apples and tons of delicious cinnamon flavor.  I’ve topped them with a thin layer of whipped cinnamon frosting.

They get their name from the way they are baked… in a sheet cake pan and from their texture.  These bars definitely have the sugar cookie texture and flavor, yet they are thicker and have a crumb like a cake.

Chunky Apple Sugar Cookie Sheet Cake Bars - Chunks of apples fill this sugar cookie sheet cake that's covered in a creamy cinnamon buttercream | JavaCupcake.com

It’s a cookie. It’s a cake.  It’s a bar.  It’s a Cookie Sheet Cake Bar!

This would make a great treat for a pot-luck or party.  It can be sliced in any size and would be delicious with a scoop of vanilla or caramel ice cream on the side!  Ooohh!  Why didn’t I think of that before I took the pictures and ate 3 pieces?   ha ha ha

Yum.  Seriously.  These sugar cookie sheet cake bars are like a slice of apple pie, but better.  You need to try them!!!

Enjoy!

Chunky Apple Sugar Cookie Sheet Cake Bars
 
Ingredients
Bars
  • 2½ cups Honey Crisp apples, peeled and diced (about 1½ large apples)
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 5 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
Frosting
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ cup heavy cream
  • pinch of salt
Instructions
Bars
  1. Preheat oven to 350 F degrees. Spray with Pillsbury Baking Spray with flour a jelly roll pan or large, tall sided cookie sheet. Line with parchment paper and spray again.
  2. Prepare the apples by peeling, coring and dicing them into ¼-1/2" chunks.
  3. In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  4. While the butter and sugar are creaming, in another large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves.
  5. Add the eggs to the butter/sugar one at a time mixing well after each. Scrape the sides of the bowl several times to make sure all the egg has been incorporated.
  6. Mix in the vanilla.
  7. Slowly add the flour to the creamed mixture and mix on high until just combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  8. Add the apples and mix until they have been evenly distributed through the batter. N
  9. NOTE: The batter will be thick. Spread the batter evenly in the prepared pan.
  10. Bake 18-25 minutes or until the edges have browned and a toothpick comes out without any wet batter. You should see a few cookie crumbs stuck to the toothpick.
  11. Cool cookie bars in the pan on a wire rack until they are completely cool.
  12. Using the parchment paper, carefully lift the cookie out and place on a cutting board.
Frosting
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the powdered sugar, one cup at a time and mix on high until incorporated.
  3. Mix in the vanilla, cinnamon and the salt.
  4. Add the heavy cream and mix on high for 2 minutes or until light and fluffy.
Assembly & Storage
  1. Using an offset spatula, spread a thin layer of frosting over the top of the cooled sheet of cookie.
  2. Cut into squares.
  3. Sprinkle each square with a dusting of ground cinnamon.
  4. Store in an airtight container for up to a week.
Notes
Original recipe from The Seaside Baker

Caramel Stuffed Snickerdoodles with Browned Butter

Caramel Stuffed Browned Butter Snickerdoodles by JavaCupcake.com

I love nothing more than a good cookie.  I mean seriously… chewy cookies that are just a little crisp around the edges… TO DIE FOR.  These cookies, however, I may even kill for.  (Well no, I won’t kill – but you get the idea).  These chewy snickerdoodles are stuffed with caramel and made with a perfectly nutty browned butter.

Yah… you read that right.  Browned butter AND caramel in the SAME snickerdoodle!  I was inspired to make these cookies by Two Peas and their Pod who made a similar cookie not too long ago.  I did make a batch that had the seasalt on top, but I wasn’t a huge fan of it with these cookies, so I omitted it for the rest.

Want a cookie to knock your socks off?  These Caramel Stuffed Browned Butter Snickerdoodles will do just that!

Enjoy!

Caramel Stuffed Browned Butter Snickerdoodles by JavaCupcake.com

Caramel Stuffed Browned Butter Snickerdoodles
 
Cook time
Total time
 
Serves: 2 dozen cookies
Ingredients
  • 2½ cups flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • ½ tsp cinnamon
  • ½ tspsalt
  • 1 cup unsalted butter, sliced
  • 1⅓ cup dark brown sugar, lightly packed
  • ¼ cup + 2Tbsp sugar
  • 1 large egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 Tbsp sour cream
  • Kraft Caramel squares, cut in half
  • ¼ cup sugar, for rolling
  • 2 tsp cinnamon, for rolling
Instructions
  1. Heat a pan over medium heat. Add the sliced butter and whisk until melted. Continue to whisk as the butter begins to cook. As it browns it will start to foam and will have a nutty aroma. Pay careful attention not to burn the butter, it can turn quickly. Remove from the heat and allow to cool.
  2. While the butter is cooling, whisk together the flour, baking soda, cream of tartar, cinnamon and salt in a medium bowl.
  3. Once the butter has cooled, cream it with the brown sugar in the bowl of your stand mixer until smooth.
  4. Add the eggs one at a time and beat will after each addition. Mix in the vanilla and sour cream and mix until combined.
  5. Add in the dry ingredients and mix until just combined.
  6. Cover the dough and chill for at least 8 hours or overnight.
  7. When ready to bake, preheat the oven to 350 F degrees and line your cookie sheet with parchment paper. In a small bowl, combine the ¼ cup sugar and cinnamon.
  8. Using at least 2 Tbsp of dough, work the dough in your hands until pliable. Roll the dough into a rough ball and then flatten it on your work surface. Press your thumb into the center of the flattened dough to create a well for the caramel.
  9. Place ½ a square of caramel into the well and then fold the sides of dough around the caramel. Use your hands to shape the dough into a ball. Roll it in your hands to smooth out the surface and make it round.
  10. Toss the dough ball in the cinnamon/sugar mixture and place on the prepared cookie sheet.
  11. Bake for 8-10 minutes. Allow cookies to cool on the pan for 3-4 minutes before removing to a wire rack to cool completely.

Let’s have a Pancake Party!

Let's Have a Pancake Party! by JavaCupcake.com

Happy National Pancake Day and to celebrate I had a Pancake Party!  Three of my awesome friends and I got up bright and early and made some of the yummiest pancakes ever!  It was so much fun and such a simple way to bring friends together.

We started the morning with giant cups of coffee and a big bowl of pancake batter.  I had blueberries, strawberries, lemons, raspberry puree, cinnamon, sugar, cream cheese, pumpkin, powdered sugar and maple syrup to create our pancakes with.  We decided on three different variations… Lemon Blueberry, Strawberry Overload, and Cinnamon Roll.

Lemon Blueberry – This is one of my all time favorite flavor combinations.  It’s light, fresh and so good.  Sweet, tart together is just sublime.  The flavor of lemon in these pancakes is just the right amount and paired with the blueberry… it’s perfect!

Strawberry Overload – Strawberries in the pancake and on the pancake.  It’s a strawberry lovers DREAM.  The only thing that might make these better… strawberry whipped cream!  hehe Maybe next time!

Cinnamon Roll – Let’s keep it real for a minute and get really honest.  These pancakes… I felt guilty with every bite.  It’s so good… yet sooo bad.  Full of sugar, butter, cinnamon, cream cheese…. yeah, I felt like I was eating a Cinnabon.  These pancakes were so incredible good… I can’t see how you’d not want to make them.  Seriously.

Yum.  Yum and Yum!

The greatest thing about these pancakes were that they were all made with the same buttermilk pancake batter and spiced up with different ingredients! You could do so many variations of pancakes with this batter… the possibilities are limitless!

So… go make some pancakes and enjoy National Pancake Day!

Buttermilk Pancakes
 
Prep time
Total time
 
Serves: Enough for 4-6 people
Ingredients
  • 2 eggs
  • 2 cups buttermilk
  • 4 Tbsp unsalted butter, melted and cooled
  • ½ tsp vanilla extract
  • 2 cups flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
Instructions
  1. In a large bowl, whisk the eggs. Add the melted butter, vanilla and buttermilk and whisk until smooth.
  2. In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
  3. Add the dry ingredients to the wet and whisk until smooth, about 25 strokes.
  4. Heat your skillet or griddle to medium heat. Pour 1-2 Tbsp vegetable oil on the skillet and spread with a paper towel to coat the surface.
  5. Pour ¼ cup of batter onto the griddle. Cook until bubbles form and pop uniformly across the top of the pancake. Flip over and cook until golden brown. NOTE: Don't be tempted to turn up the heat on your griddle. Cooking these pancakes low & slow will allow them rise and get fluffy! Slow and low makes these pancakes perfect!
Nutrition Information
Serving size: 2-3 pancakes

Lemon Blueberry Pancakes by JavaCupcake 2

Blueberry Lemon Pancakes
 
Ingredients
  • Buttermilk Pancake Recipe (above)
  • 1 lemon, zested & juiced
  • 2 Tbsp sugar
  • 1-2 cups fresh blueberries
Instructions
  1. Prepare the buttermilk pancake batter.
  2. In a small mixing bowl, press the lemon zest into the sugar using the back of your spatula.
  3. Gently fold the zest and lemon juice into the batter.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop ¼ cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 6-8 blueberries into the pancake. Use a toothpick to cover the blueberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve with more blueberries on top and fresh grated lemon zest.

Lemon Blueberry Pancakes by JavaCupcake.com

Strawberry Overload Pancakes by JavaCupcake

Strawberry Overload Pancakes
 
Serves: Enough for 4-6 people
Ingredients
  • Buttermilk Pancake Batter (above)
  • 2 cups fresh strawberries
  • 1-2 Tbsp sugar
  • Juice of 1 lemon
  • powdered sugar
Instructions
  1. Prepare the buttermilk pancake batter.
  2. Slice half the strawberries into ⅛in slices and set aside
  3. Dice the remaining strawberries into small chunks and place in a bowl. Add 1 Tbsp lemon juice and 1-2 Tbsp sugar (depending on how sweet you want them). Using a potato masher, smash the berries until they have broken down by half.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop ¼ cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 4-6 strawberry slices into the pancake. Use a toothpick to cover the strawberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve covered with mashed strawberries, fresh grated lemon zest and a dusting of powdered sugar.
Nutrition Information
Serving size: 2-3 pancakes

Strawberry Overload Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes
 
Serves: Enough for 4-6 people
Ingredients
Cinnamon Roll Pancakes
  • Buttermilk Pancake Batter (recipe above)
  • ½ cup unsalted butter, melted
  • ½ cup dark brown sugar, packed
  • 1 Tbsp cinnamon
Cream Cheese Drizzle
  • 2 Tbsp unsalted butter, room temperature
  • 1 Tbsp cream cheese, room temperature
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup heavy whipping cream
  • pinch of salt
  • cinnamon for garnish
Instructions
  1. Prepare the buttermilk pancake batter.
  2. In a medium mixing bowl, whip together the cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, salt and heavy cream and whip for 2 minutes until light, fluffy and smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  3. In a small bowl, combine the butter, brown sugar and cinnamon and mix until smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop ¼ cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.
Nutrition Information
Serving size: 2-3 pancakes

Cinnamon Roll Pancakes by JavaCupcake.com