Biscoff Stuffed Snickerdoodles

Is there anything better than a fresh, hot from the oven cookie? Probably not. Well, maybe if it’s stuffed with Biscoff… right? These jumbo Biscoff Stuffed Snickerdoodles are rich, chewy and simply delicious!

BIscoff Stuffed Snickerdoodles |


Who can say no to something called “cookie butter”? Especially when it’s baked into such treats as Caramel Biscoff Brownies, Crunchy Biscoff Pretzel Cups, or Biscoff Buttercream Cupcakes? The taste is similar to a sophisticated peanut butter, but this delicious spread is made from cookies, not nuts. It was born in Belgium on a reality television show and became wildly popular almost overnight. Soon, recipes for sweets made with Biscoff
cookies spread went viral and Americans everywhere were clamoring for the stuff. Lotus Bakeries obliged, and the spread is now available nationwide.

BIscoff Stuffed Snickerdoodles |

My sweet bloggy friend, Katrina, author of the new cookbook The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More and owner of the blog, In Katrina’s Kitchen has created the ultimate snickerdoodle!  This cookie is filled with Biscoff Cookie Spread and covered in cinnamon and sugar.  Every bite oozes with the irreplaceable flavor of cookie butter deliciousness.

We can’t forget to mention that these Biscoff Stuffed Snickerdoodles are JUMBO size!  One cookie is equal to at least 2, probably 3 regular size cookies.  So you really only need one to satisfy your cravings! (Okay… maybe 2!)

BIscoff Stuffed Snickerdoodles |

Katrina’s recipe is super easy to follow.  Her directions are simple and straight to the point and a truly no-fail.  A beginner or a seasoned baker could make these cookies with no problem!

A few tips I took note of when I made these cookies…

  • Use an ice cream scoop to measure out the entire amount of dough you’ll need for 1 cookie.  Divide that in half and make two discs of dough then fill one disc with Biscoff and place the second half on top. Finishing the cookie as Katrina describes. Making one cookie from start to finish seemed easier than doing each step one at a time for all the cookies.
  • I baked for exactly 12 minutes and they were perfect.  Sprinkling extra sugar/cinnamon on top made the top of the cookies even more scrumptious looking too!
  • The recipe said it would make 18 cookies, but I only got 16.  Maybe mine were a little too big.  Oh well :)

BIscoff Stuffed Snickerdoodles |

Make sure to follow Katrina & Biscoff on the web for more deliciousness!
In Katrina’s Kitchen:  Blog | Facebook | Twitter | Pinterest | Instagram | Google+
Biscoff:  Website | Facebook | Twitter | Pinterest

BUY Katrina’s cookbook here: The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More

Biscoff Stuffed Snickerdoodles
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 18
  • 3 cups all-purpose flour
  • 1tsp baking soda
  • 2tsp ground cinnamon
  • ¼tsp salt
  • 2tsp cream of tartar
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1tsp vanilla extract
  • ½ cup Creamy Biscoff Spread
  • Cinnamon sugar (1/3 cup granulated sugar + 2tsp ground cinnamon)
  1. Preheat oven to 375F degrees.
  2. Whisk together the flour, baking soda, cinnamon, salt and cream of tartar. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2 minutes until light and fluffy.
  4. Add the egg and vanilla and mix until incorporated.
  5. Slowly add in the dry ingredients to the wet and mix until just combined.
  6. (See my notes above). Using a cookie scoop, place 6 rounded tablespoons on an ungreased cookie sheet lined with parchment paper or a silicone baking mat. Gently press dough into discs. Top with approximately 1tsp of Biscoff Spread then top with another disc of cookie dough. Pinch the seam with your fingers to seal in the Biscoff Spread. Roll in cinnamon sugar and return to the baking sheet.
  7. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Sprinkle each cookie with more cinnamon sugar if desired.


Want to make more of Katrina’s delicious Biscoff recipes?  Enter to win a copy of her book by simply filling out the widget below!

One winner will be sent a copy of The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More by Katrina Bahl.  Open to all who have a USA mailing address.  Winner will be announced on January 16, 2015.

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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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Homemade vanilla extract 3 ways with Beanilla vanilla beans

3 1/2 years ago I discovered the online vanilla bean company Beanilla and have been in love with their beans ever since!  When I moved to Germany, getting my hands on local affordable, high-quality beans was impossible so I was excited to have found Beanilla.

Homemade Vanilla Extract 3 Ways |

Before I go on… if you’re here for the GIVEAWAY scroll to the bottom for all the details! 

I reached out to Beanilla a couple months ago and expressed to them how much I loved their beans and would love to partner with them for a post on JavaCucpake!  I have been using their beans in my homemade vanilla extracts as well as in all my vanilla recipes.  Every time I split open a Madagascar vanilla bean the aroma fills my kitchen and I go to my happy place!

Since I make all my extract in bulk, Beanilla and I decided that I’d create for you a “How to Make Homemade Vanilla Extract in Bulk” tutorial for you.   This tutorial will feature three distinct Beanilla beans paired with three different liquors.


I really hope you are able to get a lot of helpful information from this tutorial! Vanilla extract is super simple to make and it really is so amazing in place of store bought extract. Once you start making it yourself, you’ll never go back to imitation!


The Video Tutorial

I created two video tutorials to help you make homemade vanilla extract.  This first video below is longer with more details about the beans and alcohol I used. The video at the bottom of this post has been edited to only include the specifics of making the extract.

The Flavors

  • Madagascar vanilla beans and vanilla vodka extract – Creamy, strong, full, rich vanilla beans paired with a smooth vanilla vodka make for the ultimately perfect vanilla extract for baking

Homemade Vanilla Extract 3 Ways |

  • Indonesian vanilla beans and honey bourbon whiskey extract – Floral, sweet, delicate beans with tones of fruit paired with a honey infused sweet bourbon whiskey create a simply sweet vanilla extract for desserts with deep flavors

Homemade Vanilla Extract 3 Ways |

  • Ugandan vanilla beans and spiced rum extract – Strong, creamy, rich tones of chocolate and caramel beans paired with a caramel spiced rum produce a bold vanilla extract strong enough to hold up to any chocolate recipe.

Homemade Vanilla Extract 3 Ways |

The Supplies

The Technique

  1. Start with one type of beans and the alcohol paired with it.   Prepare those vanilla beans by using the straight edge of the paring knife and pressing the vanilla pod flat evenly distributing the beans inside the pod.  Split the pod in half the long way.  Repeat until all the beans are split.Homemade Vanilla Extract 3 Ways |
  2. Place the beans into the clean, dry glass jar and pour the alcohol until it reaches the neck of the bottle.  Place the cork on top and shake gently.
  3. Add a label to the jar noting the date you made the extract.
  4. Store the jar in a cool place away from direct sunlight for a minimum of one month up to four months.  
  5. Repeat this process with the two other types of beans and their corresponding alcohols.

The Labels

  1. Download these bottle labels made exclusively for JavaCupcake readers by Rachel of Glitter & Bow.
  2. Vanilla Extract Labels | Vanilla Extract Labels | Vanilla Extract Labels | Vanilla Extract Labels |
  3. Print the labels on sticker labels and adhere them to each bottle.
  4. Write in the type of extract you made along with the date made and when it will be ready to use.
  5. Alternately, you can print the labels on regular paper and use double sided tape to adhere them to the bottles.

The Giveaway

Thanks to Beanilla, I’ve also got a custom designed Vanilla Extract Kit exclusively for one of my JavaCupcake readers!

Homemade Vanilla Extract 3 Ways |

One person will win:

You must be 18 years old to enter and have a USA or Germany mailing address.  One person will be chosen by random on Monday, December 1, 2014.  Total value of this package: $100

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How to make Vanilla Extract – Condensed Version

Origami Owl Giveaway

Over the last couple of years, I had been noticing more and more of my friends buying necklaces with the cutest lockets & charms on them.  I had no idea what they were until my bloggy friend Toni and Make. Bake. Celebrate.  posted pictures of her Army themed and Baking themed lockets.  I knew that I HAD to have one!  So I asked Toni where she got them and she said they were Origami Owl! Here’s Toni’s locket…

I set out to find a consultant to my local military community but was disappointed with the first few people I talked to.  That was until I found Tia Johnson.  Tia is an Origami Owl Consultant here in Grafenwoehr, Germany and served the military community at USAG Bavaria and beyond!  And she was wonderfully helpful, and is incredibly sweet kind and all around amazing!

Origami Own Giveaway |

I messaged Tia on Facebook and asked her a million questions about the lockets.  What sizes they came in, how many charms fit in each size, if the charms I wanted would fit in the locket I wanted and then which chain to choose.  So many choices, I needed the expertiese of Tia to guide me through the process!

So here’s my JavaCupcake themed locket!  I chose the large white twist round locket and got the extra blue face hanging on a toggle chain.  Inside the locket I have a cupcake, rolling pin, stand mixer, to-go coffee mug, the word “blog”, green jewel, laptop and camera!  The perfect set of charms to describe me, my blog and everything I love!

And now, Tia has graciously offered to put together a locket custom designed for my JavaCupcake readers!  One lucky person will become the proud owner of this locket featuring a medium black locket on a 16″ black toggle chain the to-go coffee cup, stand mixer, and cupcake charms accented by the new exclusive Swarovski stardust crystals. This super sweet locket is valued at $70.00!

Origami Owl Giveaway |

You must have a USA or Germany mailing address to enter this contest.  To enter, simply completely the form below!

A winner will be chosen and announced by Friday, Sept. 19 2300 CET.

THANKS to Tia for sponsoring this giveaway and thanks for being such a great consultant!  If you’d like to purchase your own Origami Owl locket or any of their other amazing products, Tia is happy to help you!

Sign up for my newsletter and never miss another recipe or post… sign up here!

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{Review} Cable Car Bake Shop & The Steakhouse – Disneyland Paris

I was expecting a lot from the bakeries at Disneyland Paris.  I had seen so many pictures of the amazing food that people were eating at Disneyland in the USA that I had a feeling I’d be eating some amazing food at Disneyland Paris.  Unfortunately, I was mistaken.  The Cable Car Bake Shop at Disneyland Paris was a HUGE disappointment.

{Review} Cable Car Bake Shop & The Steakhouse - Disneyland Paris |

Things started out hopeful when I saw the outside of the Bake Shop.  It had a quaint store front with a big Bake Shop sign and I was excited to head inside!

But the excitement stopped there.

As I entered the Bake Shop I noticed immediately the lack of selection of confections they had to offer.  The shelves in the case were half empty and what they did have… well I’d seen those pastries, cakes and cookies in every other store in the park.  There was nothing special.  I was so underwhelmed, that I didn’t even take a picture.  The photo below is from and I included it just to give you an idea of what I saw… although when I was there, there was only half of what’s pictured to choose from.

{Review} Cable Car Bake Shop & The Steakhouse - Disneyland Paris |

As I checked out what the Bake Shop had to offer, the cupcakes at the very end caught my eye.  I thought MAYBE there was some hope… they had CUPCAKES!  But, alas, they were frozen, processed, premade offsite cupcakes.  Gross.  They didn’t even look appealing.  I mean, they looked so bad that I didn’t even buy one.

I did however, post this picture to Instagram immediately and proclaim my horror and disappointment.

{Review} Cable Car Bake Shop & The Steakhouse - Disneyland Paris |

I mean really… I get that I was in Europe and cupcakes aren’t a big here.  But COME ON!  They even had the glow of just coming out of the freezer still.  There’s no way I’d eat them.

I left the Cable Car Bake Shop so disappointed.  Like, seriously disappointed.  I was so looking forward to eating some delicious baked yummies at Disneyland Paris too.  *sigh*

I will say though that Disneyland Paris did partially redeem itself at dinner later that evening.  We stopped at The Steakhouse in the Village at Disneyland Paris and my meal came with a mini cheesecake for dessert.

{Review} Cable Car Bake Shop & The Steakhouse - Disneyland Paris |

I’m not a huge fan of cheesecake, but I thought I’d give it a try and OH MY… it was probably one of the best cheesecakes I’d ever had!  Thick graham cracker crust, creamy cheesecake and a raspberry sauce that was TO DIE FOR!  This dessert actually became the inspiration for a cheesecake I made that I’ll be posting for National Cheesecake Day later this week!

Dave ordered the creme brulee and although I only had one bite of it… it was so deliciously good!

{Review} Cable Car Bake Shop & The Steakhouse - Disneyland Paris |

So… if you’re headed to Disneyland Paris I’d suggest skipping the Bake Shop and ordering dessert at The Steakhouse!

Make sure to checkout the last two reviews I did of the bakeries in London, England!  And next week, I’ll be sharing about the goodies I found in Trouville, France!

Lola’s Cupcakes – London, England
The Hummingbird Bakery – London, England


I’m giving away a little swag I picked up along my travels to one lucky reader! One person will win The Hummingbird Bakery Cookbook and a Lola’s Cupcakery coffee mug! Simply fill out the form below! You must be 18+ to enter and have USA or Europe mailing address. Each week, with each new review, you’ll have a chance to enter again to win! So keep coming back!

{Review} Lola's Cupcakes - London, England |

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The Great Baking Closet Clean Out

I’m so excited to be hosting this blog party today with my sweet bloggy friend (and fellow Army wife) Toni Miller of Make Bake Celebrate! Toni and I have been dreaming about putting together this blog party for at least 6 months now and I’m thrilled that it’s finally here!

The Great Baking Closet Clean Out

Toni and I have teamed up with a handful of other bloggers to bring you The Great Baking Closet Clean Out! Each participating blogger has cleaned out their baking and/or crafting closet, taken lots of before and after pictures and have written up a post about how they did it. Some of us even set aside some of the stuff we don’t need anymore and are giving it away to you!

Along with individual blog giveaways… we’ve also got one GRAND PRIZE that one of you will win. $250 in prizes to help you clean out your closet! So enjoy my baking closet clean out… and make sure to visit all the participating blogs to get a glimpse inside their baking closets!

JC’s Baking Closet Clean Out!


I live in military housing here in Germany, so I didn’t get to choose the space that my baking supplies would live in.  I just had to deal with what I was given and improvise.  The main bulk of my supplies are actually kept in our front closet.  Half the closet has hanging coats and the other side shelving… this ended up being the perfect spot to store all my supplies. You can see in the photo above on the right that I’ve got a lot of storage bins already separating out my supplies… but over the last year or so, it’s gotten a little crowded.  Not everything had been put back in it’s bin, some things didn’t even have a bin and it just needed tidying up.

The Great Baking Closet Clean Out - See how your favorite bloggers organize their supplies! |

I recently acquired additional storage (as seen in the first photo on the left), but it had turned into a “catch-all” for baking chips/chocolate/candy, props and my Sistema storage containers.  I even had a cute piece of wall art that hadn’t been hung in the 8 months I’ve owned it.


To tidy up my closet, I picked up a couple extra storage bins to hold my gel food coloring, the extra cookie cutters and all my new macaroon making supplies.  I took some of the baking pans out to make room for the new bins.  Now, everything has a home and it all fits nicely inside the cabinet! I used these Sterilite bins… I like them because they’re see-though and their lids have a latch!

I think my most favorite part about this entire process was being able to hang my cupcake & coffee picture and have a place to display my CakeSpy art and baking cookbooks!  My extra storage cabinet has been transformed into a cute little area for my styling/photography props and a home for my pretties!

The Great Baking Closet Clean Out |

The two pieces of art are CakeSpy originals.  One is of a cupcake falling in love with a cup a to-go coffee and the other are cupcakes drinking wine and martini’s outside of a bar.  LOVE both of these mini pieces of art from my friend Jessie at CakeSpy!

It feels really great to have a space that it not only cute… but completely functional and organized!

JavaCupcake’s Giveaway

I’ve been collecting items for this giveaway for several months!  I’m excited to be able to one lucky JavaCupcake reader some awesome prizes!


  • 1 Wilton 8-pack of 12in cake circles
  • 1 Wilton Cupcake Decorating Piping Set
  • 1 Wilton USA Stencil pack
  • 4 Wilton Candy Eye packs
  • 1 Pampered Chef Easy Accent Decorator
  • 2 Cupcake Berlin T-shirts
  • 1 Cupcake Berlin Tote Bag
  • 6 Cupcake Berlin Stickers
  • 1 CakeSpy Original Watercolor


  • 1 roll Cupcake Duct Tape
  • 1 Rotating Cupcake Decorating Stand
  • 1 Owl & Cupcake Print
  • 1 Martha Stewart set of Ice Cream Kitchen Towels
  • 1 Cook This Menu Planner
  •  20+ Bake it Pretty Baby Shower assorted Toppers
  • 1 Duff Cake Transfer Set
  • 2 Duff Candy Writers


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Grand Prize Giveaway

The Great Baking Closet Clean Out - See how your favorite bloggers organize their supplies! |

Make sure to check out all these clean closets!
Make Bake Celebrate
Hungry Happenings
Kitchen Fun With My Three Sons
Design Eat Repeat
Sugar Dish Me

A HUGE thank you goes to our amazing sponsors!
Sweets & Treats Boutique
Bella Cupcake Couture
Country Sweetart Kitchen
Crazy for Crust

One GRAND PRIZE WINNER will be chosen to WIN…
$100 Container Store Gift Card
$50 credit to Sweets & Treats Boutique
$50 credit to Bella Cupcake Couture
$50 credit to Country Kitchen Sweetart

For your chance to win the GRAND PRIZE, complete the entry form below!
Contest entries will be accepted until May 20, 2014 11:59pm EST.
Winner will be chosen Wednesday, May 21, 2014.

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Eat More Dessert Book Tour

My sweet friend, Jenny Keller of Jenny Cookies, has a brand new book out… Eat More Dessert: More Than 100 Simple-To-Make & Fun-To-Eat Baked Goods From The Baker To The Stars (Page Street Publishing; April 2014).  Have you seen it yet?  It’s AH-MAH-ZING!

Eat More Dessert by Jenny KellerI met Jenny a few years back in Seattle when she helped out with the Cupcakes Take the Cake 6th Birthday Bash by donating a gorgeous cupcake tower and matching cookies.  And although I’ve moved across the world, we’ve been able to keep in touch through our love of baking and I’m thrilled to be a part of her Eat More Dessert Book Tour!

Eat More Dessert: More Than 100 Simple-To-Make & Fun-To-Eat Baked Goods From The Baker To The Stars (Page Street Publishing; April 2014) by Jenny Keller

Eat More Dessert is filled with the most amazing party dessert tables I’ve ever seen, including this one for a baby shower! I absolutely love the creativity and simplicity used to put these tables together.  And actually… that’s my favorite part about Jenny’s book.

It’s simple.  Beautiful.  And totally do-able for the home baker!

Eat More Dessert: More Than 100 Simple-To-Make & Fun-To-Eat Baked Goods From The Baker To The Stars (Page Street Publishing; April 2014) by Jenny Keller

Jenny includes easy recipes to make her cookies that include box mixes and supplies easily found in grocery stores.  No fancy equipment necessary to recreate these cookies, cakes, cake pops and more!

I am absolutely in love with Jenny’s cookies.  A lot of people use royal icing to decorate their sugar cookies… but not Jenny! She uses a simple recipe for buttercream that includes an ingredient that might surprise you… but I’ll let you get her book to find out what that is! The piped buttercream on Jenny’s cookies create a unique look that is simple and so adorable! LOVE!

Eat More Dessert: More Than 100 Simple-To-Make & Fun-To-Eat Baked Goods From The Baker To The Stars (Page Street Publishing; April 2014) by Jenny KellerIf you haven’t already… order a copy of Eat More Dessert: More Than 100 Simple-To-Make & Fun-To-Eat Baked Goods From The Baker To The Stars (Page Street Publishing; April 2014).  You are really going to love re-creating Jenny’s desserts!


And as a special treat, we’re giving away a copy of Eat More Dessert to one JavaCupcake reader!  Simply fill out the form below to be entered!


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Mini Mocha Macarons & a Giveaway

Crisp shells and melt in your mouth ganache paired with espresso make these mini mocha macarons a decadently delicious treat!

Mini Mocha Macarons |

This is a LONG post… but it’s going to be worth it, I PROMISE!  So sit back and enjoy… cause there’s lots of fun stuff in here including a recipe, DIY printables, super fun pictures, and a great giveaway at the end!!

I made my first macaron in October of last year and it was a big success.  The Macaron has always been a dessert that has kinda scared me.  It is super fancy and I’ve really only seen them in bakeries since I’ve lived in Europe.  So when Rachel of Glitter & Bow and I started talking about doing a collaborate post together, we both instantly thought that this decant Parisian dessert should be included!

Mini Mocha Macarons & a Giveaway |

Rachel is a fashion, lifestyle and DIY blogger at Glitter & Bow.   She’s also an Army Wife, lives about 30 minutes from me and has become a good friend here in Europe.  We come from two completely different worlds, but our love of food (more me), fashion (more her) and blogging has brought us together.

Rachel has helped to me to be able to be more confident in my own skin.  She’s taken me shopping for new clothes and make-up as well as give me make-overs and help me with my fashion styling! She even did my hair for this photo shoot and helped to put my super cute outfit together!  I really value our friendship because she inspires me to do more than just throw on a pair of jeans and a sweatshirt, but to really try to look my best.  And after having a baby in my 30’s that’s not always easy to do!

Mini Mocha Macarons & a Giveaway |

I had so much fun the day we got together to take the photos of the macarons and the prizes for the giveaway.   Rachel’s design aesthetic and my photography skill joined together produced some amazing pictures.  There were really so many more great shots… too many actually that it made it hard to choose which to include in this post!

Mini Mocha Macarons & a Giveaway |

The macarons I made for this collaboration were inspired by a recipe I saw on Diary of a Mad Hausfrau.  Lora has so many amazing macaron recipes on her blog that I knew which ever one I chose to make, it’d be a winner!  And boy was I right.  These mocha macarons are so incredibly good!

If you love espresso, you’ll love these macarons.  They have a very strong espresso flavor, but are not bitter at all.  They are sweet and the dark chocolate mocha ganache in the filling is a perfect pairing.



A must make.

Mini Mocha Macarons |

Rachel has outdone herself with these super cute boxes & gift-tags for our macarons!  Head on over to Glitter & Bow for a FULL TUTORIAL on how to make these boxes and tags and get the FREE PRINTABLES to make them yourself!

Printable Macaron Box & Valentine Tags by Glitter & Bow | JavaCupcake.comPhoto by: Glitter & Bow

Mini Mocha Macarons
Prep time
Cook time
Serves: 2-3 dozen macarons
Tools Needed
  • Stand mixer with whisk attachment - both very clean and dry
  • Medium mixing bowl
  • Mesh sifter
  • Wire whisk
  • Rubber Spatula
  • Disposable piping bag
  • ½in round piping tip (Wilton 1A)
  • Small round piping tip (Wilton 12)
  • 3.5cm piping template Click HERE for the template
Mocha Macarons
  • 90g egg whites (left out overnight at room temperature)
  • 50g sugar
  • 200g powdered sugar
  • 2 Tbsp espresso powder
  • 110g blanched almond flour
Mocha Ganache
  • 120g semi-sweet chocolate - I used Lindt 70% Schokolade
  • 120ml or ½ cup heavy cream
  • 1 Tbsp espresso powder
  • ½ T unsalted butter, room temperature
  • ½ tsp vanilla extract
Mini Mocha Macarons
  1. Preheat oven to 350 F degrees. Place the racks on the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. Place 2 templates per baking sheet under parchment paper.
  2. In the medium bowl, sift together the powdered sugar, espresso powder and almond flour. Sift three times. You may have a few lump of almond flour left in the sifter, discard it. Stir the whisk around 5-10 stokes to ensure everything is combined. Set aside.
  3. In the bowl of the stand mixer with the whisk attachment, add the egg whites. Start the mixer on low and gradually bring it to high speed. Once the eggs have become foamy, add the granulated sugar 1 Tbsp at a time. Mix for 20 seconds after each addition. After all the sugar has been added, continue to mix on high until stiff peaks form. This entire process should take 6-10 minutes.
  4. Remove the bowl from the mixer and tap off any extra meringue from the whisk into the bowl.
  5. Gently pour half the almond/sugar mix into the meringue and fold with a rubber spatula until just incorporated. Take care to fold VERY gently, about 10-15 strokes, scraping the bottom and sides occasionally. Add the remaining almond/sugar mix and repeat another 10-15 strokes, again occasionally scraping the bottom and sides of the bowl (top photo below).
  6. Continue to slowly fold the batter another 15-30 strokes or until the surface is smooth and shiny and the batter is thick. When you lift and drop the batter back on itself, after waiting for about 30 seconds, the ridges should slowly ooze back into the batter (bottom photo above).
  7. Attach a ½in wide, round piping tip to a disposable bag and fill it with batter. Holding the bag upright, slowly squeeze dollops of batter onto the prepared baking sheet using the template as a guide. NOTE: To make these mini, make sure the batter goes just to the edge of the template circle and not to the edge or outside of it. Read [THIS TUTORIAL |} for more details on this process.
  8. Tap the pan on the counter several times to release any air holes in the macarons.
  9. Allow macarons to rest on the counter for 20-30 minutes or until a crust has formed and is stiff to the touch. Remove template before baking.
  10. When ready to bake, place one baking sheet on each rack of the oven and bake for 5 minutes. Rotate pans 180 degrees and switch racks moving the pan on top to the bottom and the pan on the bottom to the top. Bake another 3-5 minutes or until firm with the slightest amount of give when gently touched.
  11. Remove from the oven and cool for about 5 minutes on the pans. The macarons should then gently pop off the pan when lifted. Set them on a wire rack to cool completely before filling. BE CAREFUL, they are FRAGILE!
Mocha Ganache
  1. Chop the chocolate into very fine pieces and place in a medium glass bowl.
  2. In a small sauce pan, whisk the espresso powder and the heavy cream together until incorporated. Add the butter and bring it all to a boil.
  3. Immediately pour the hot espresso milk & butter over the chopped chocolate and let sit for 1 minute.
  4. Using a rubber spatula, gently and slowly stir the ganache until smooth.
  5. Add the vanilla extract and mix until incorporated.
  6. Allow the ganache to come to room temperature and be completely cool before piping onto the macarons.
  1. Fit a piping bag with the Wilton 12 tip and fill with ganache.
  2. Match up macaron shells so that they are equal in size and shape. Lay them open face on your work surface.
  3. Squeeze about a teaspoon of ganache onto one macaroon.
  4. Holding the macaron by it's sides and NOT the tops, gently place the matching shell on top of the ganache and wiggle it down gently until the ganache reaches the sides.
Storage & Serving
  1. Macarons will last up to 5 days. If serving the day they are made, leave them out at room temperature.
  2. If not serving the same day, store them in an air-tight container on the lowest shelf of your refrigerator. Allow the macarons to come to room temperature before serving, about 30 minutes.
Macaron Recipe from Diary of a Mad Hausfrau
Ganache Recipe from Java Cupcake

Mini Mocha Macarons & a Giveaway |

As a sweet THANK YOU to our readers for being so great and because macaron and all things fashion are just to sweet not to giveaway, Rachel & I have put together this sweet giveaway for you!

One lucky reader will win:

Macaron Bakery tea towel by H&M (retail $5)
Treats tea towel by Home Goods (retail $5)
Macaron lip balm in ‘Lychee flower’ by MOR Cosmetics (retail $10)
1 set of 48 Capacity Macarons Mat and Decorating Flower Tools (retail $13)
Gourmet French Macarons: Over 75 Unique Flavors and Festive Shapes (CD Included) by Mindy Cone (retail $20)
Pave link bracelet by J.Crew (retail $125)

Mini Mocha Macarons & a Giveaway |

Mindy Cone, the author of Gourmet French Macarons & blogger at Creative Juice, will personally send you a copy of her new book!  This book is so amazing!  It’s full of easy to follow recipes and has a CD included that has a template for each macaron in her book.  This is probably one of my most favorite new cookbooks of 2013!

Mini Mocha Macarons & a Giveaway |

I have had my eye on this J. Crew pave link bracelet since I saw Rachel wearing it once when she came to my house to get some cupcakes.  I fell in love.  It really was one of the things that inspired me to want to do a collaborative post with her!  Her style and love of fashion has truly inspired me to invest more time and effort into making myself feel better… both inside and out.   My hope is that wearing this bracelet will do the same for you!

Mini Mocha Macarons & a Giveaway |

Rachel is a lover of every thing make up.  So when she told me she found macaron lip balm I knew that this giveaway was going to be super special!  I opened up and took a quick sniff of this lip balm and oh my gosh it smells so good!

Mini Mocha Macarons & a Giveaway |

We really hope that you’ve enjoyed our collaboration post as much as we enjoyed putting it together!  To win all of these great prizes, simply fill out the Rafflecopter widget below!

Contest ends Feb. 14, 2014 at 11:59 PST.  One winner will be chosen by random on Feb. 15, 2014 and will have 24 hours to respond to an email from Betsy.  A new winner will be chosen if there is no response.

Contest is open to those with USA mailing addresses and Europe addresses only.

Good luck!

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