Chocolate Beer and Pretzel Cake

Over the years, I’ve had many people guest post on my blog (you can see all those cool bloggers here!), the majority of which either had their own blog or were avid bakers.  This year, I’m doing something a little different. Instead of inviting a professional blogger to guest post, I’ve decided to mentor an inspired baker who wants to start her own food blog and have that person contribute to JavaCupcake.  Meet Roxana!

Meet Roxana! | JavaCupcake.comRoxana has been a loyal reader of JavaCupcake for many years and I have loved her continued dedication to leaving comments, Facebook messages and her overall desire to be a part of the JavaCupcake community.  Last year, Roxana stepped up when I put a call out to my readers asking for help with some technical upkeep on the back end of my blog.   You may have noticed the new JavaCupcake Recipes board on Pinterest, Roxana was responsible for creating that!

As a part of my #BakerMentor program, once a month Roxana will be posting a new recipe.  I’ll be guiding her on how to create recipes, photograph her creations and showing her the ins and outs of out to create a blog post!   This is her first recipe and I’m pretty impressed!  It took me years of baking before my cakes looked this amazing!

So without further adieu… here’s Roxana!

Chocolate Beer & Pretzel Cake |

If you’ve ever watched QVC on a Sunday and seen David Venable do his “happy dance” after taking a bite of delicious food, then you have an idea of how excited I am to be posting here on JavaCupcake! I’ve been following Betsy’s blog for some time now and am honored that she’d allow me and my newbie-self to hang out with you guys. Thanks Betsy for being an inspiration to me and taking me under your wing! xox

So, before I get overly squishy let’s get to the recipe. ;)


I was recently working on a cupcake recipe for my friend Kirsten’s blog. Although I do not drink beer, I decided that I wanted to try using it in my recipe. I mean, it tastes good in bread so why not? I also knew that I didn’t want to use Guinness because I knew plenty cupcake/cake recipes already existed using it. That’s when my brilliant husband (who by the way, also doesn’t drink beer) suggested I try using chocolate beer. I was surprised that such a thing even existed. So I turned to my sister and brother-in-law (because they actually drink beer and they like to cook with it) for some help and Rob delivered! He gave me a chocolate oatmeal stout to try in the recipe.


Can I just tell ya… AWESOME! I was so happy with how the cupcakes turned out that I decided to use the leftover beer in this Chocolate Beer Pretzel Cake!  Waste not, want not… right? If you are a lover of salty and sweet then this is the cake for you. My sister, Corinna, actually said “I think this is the best cake I’ve ever put in my mouth” when she tasted the cupcake version.


When I made the cake I noticed that the beer flavor came through a little more without being overpowering. Peanut butter buttercream, mini chocolate chips, and pretzel crumble finish this cake off. If you can believe it, the only thing I forgot was the caramel! So if you really want to kick the cake up some more, drizzle some caramel on the top. :) Grab a tall glass of milk or your favorite beer and enjoy some Chocolate Beer and Pretzel Cake!

*You can find the original cupcake recipe that inspired this cake here. If your curious about what I might be baking next, check out my Facebook page The Red Eye Baker.

4.5 from 2 reviews
Chocolate Beer and Pretzel Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 1 2-layer 8" cake
  • ½ c salted pretzel sticks
  • 2 Tbsp butter, melted
  • ½ Tbsp brown sugar
  • ¼ c mini chocolate chips
  • Homemade caramel sauce or your favorite store bought (optional)
  • 1 c chocolate stout beer (I used Boulevard Brewing Co. Tasting Room Oatmeal Stout, Kansas City, MO)
  • 1 c (2 sticks) butter
  • ¾ c unsweetened cocoa powder
  • 2 c flour
  • 2 c sugar
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temperature
  • ⅔ c sour cream
  • 2 tsp vanilla
  • 1 c (2 sticks) butter, room temperature
  • 1 c heaping of creamy peanut butter
  • 3 - 4 c powdered sugar
  • ½ c heavy cream
  • ⅛ tsp salt
  • 1 tsp vanilla
  1. In a food processor, pulse the pretzel sticks into small chunks.
  2. Add the brown sugar and melted butter, process on high until well combined and the pretzels are in smaller crumbs.
  3. Transfer to a small bowl, add the mini chocolate chips, stir together, and set aside.
  1. Preheat oven to 350 F degrees. Grease and flour two 8” cake pans.
  2. In a heavy saucepan, bring the butter and beer to a simmer over medium heat.
  3. Add the cocoa and whisk until smooth. Remove from heat and add the vanilla, let cool slightly.
  4. In a large bowl, whisk the flour, sugar, baking soda, and salt together.
  5. In a separate bowl, whisk the egg together with the sour cream
  6. Very slowly add the warm chocolate mixture to the egg/sour cream mixture, whisking constantly.
  7. Add the wet mixture to the dry and mix until just combined and no lumps remain. Do not overmix.
  8. Pour the batter into the prepared cake pans and bake for 26 – 28 minutes or until a toothpick comes out clean.
  9. Cool cakes in the pan for 10 – 15 minutes and transfer to a cooling rack. Make sure cakes are completely cool prior to frosting.
  1. Using the paddle attachment of a stand mixer, cream the butter and the peanut butter together until it pales in color a bit.
  2. Turn the mixer to low and slowly add powdered sugar ½ c at a time.
  3. Add the salt and the vanilla.
  4. Add the heavy cream and beat on high until light and fluffy.
  1. Using a cake leveler or serrated knife trim the crown (top) off both cake layers making them even.
  2. Place 3 – 4 pieces of wax paper around the perimeter of your turntable or cake stand/platter. These will help to catch the pretzel crumble and will pull out easily from under the cake without having to lift the whole thing.
  3. Place about a tablespoon of buttercream in the center of your cake board or stand and place the first layer flat side down on top of it. Using an offset spatula spread an even, generous layer of buttercream on the first cake layer, then sprinkle some mini chocolate chips over the buttercream. Place the second cake layer flat side up on the first. Spread a thin, crumb coat over the entire cake and put it in the freezer for about 10 minutes to chill.
  4. Remove the chilled cake from the freezer and finish frosting the cake with the remaining buttercream (save some if you want to pipe a border). Put the buttercream on the top of the cake and just spread it over the edges with an offset spatula. Then work the buttercream around the edges until the cake is completely covered and evenly coated.
  5. Gently press the pretzel crumble into the sides. Remove the wax paper from under the cake. Pipe a border if you like (I used a Wilton 1M tip), then sprinkle the top of the cake with more crumble and drizzle with some caramel (optional).
*Cake can be stored at room temperature in a covered container for a couple days. You can refrigerate it, but allow to come to room temperature before serving.

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

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

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
  • 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
  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.
Adapted from Vegan cinnamon sugar doughnut muffins from Baker By Nature

Chocolate Drizzled Cookie Sticks

While I’m taking a break from baking to by with my soldier and my family, the wonderful Toni from Make Bake Celebrate is here to share her recipe for Chocolate Drizzled Cookie Sticks!

A heartfelt thank you goes to Toni for helping me out this week!  Please, show her all kinds of love and visit her sweet blog, Make Bake CelebrateChocolate Drizzled Cookie Sticks by Make Bake Celebrate for

Hi! I’m Toni from Make Bake Celebrate, a blog full of bright and cheery easy to make treats! And I’m so excited to be filling in for Betsy today here on Java Cupcake. I’ve had the pleasure of knowing Betsy for some time now, not only as bloggy buddies but as fellow Army wives as well! It’s not everyday that you come across somebody who shares your passion for cupcakes, frosting, and combat boots! In case you haven’t heard, Betsy welcomed home her hero this week!

I can honestly say I’ve been in that same spot and let me tell you no amount of sprinkles in the world could pull me down from the clouds in the days that surround homecoming. So when Betsy asked me if I could stop by and share a little something sweet here at Java Cupcake while she spends a little time with those who matter most – I practically had my piping bag ready!

But before we get to the yumminess I would like to say WELCOME HOME to Dave!! As well as CONGRATS to Betsy, you did it and you’re stronger then ever. :)

Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for
While I was going over my “to bake” list to pick something to share with you guys I was looking for something fitting to Java Cupcake, but Betsy said, “No way, pick something that’s totally you!.” (What she really meant was covered in sprinkles) Let’s hope she was serious because these chocolate cookies bars are totally me. Chocolate, more chocolate, yummy, cute, crazy easy, and well you know – covered in sprinkles. Like all of my favorite things wrapped into one! I’ve been wanting to make these every since I made these Birthday Cake Cookie Bars last year. They were a big hit, and a chocolate version only seemed natural!

So if you’re looking for a step by step tutorial to help you out on these you can always follow the same directions from the Birthday Cake Cookies Bars and just swap out for the recipe listed below.

I really love how these Chocolate Drizzled Cookie Sticks came out and just how fun and festive they can be! They start with an easy rolled chocolate cookie, cut, baked, then drizzle on some melted milk chocolate, toss on some sprinkles and you’re done! A simple treat to impress.

Thanks so much Betsy for inviting me over to Java Cupcake, and I hope you guys enjoyed my post! If you guys want to head on over and say hello over at my place I would love to have you – you can never have too many buttercream loving friends!

Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for

Chocolate Drizzled Cookie Sticks
Chocolate Drizzled Cookie Bars
  • 1 Cup Salted Butter (cold)
  • 1 Cup Sugar
  • 1 Egg
  • 1 Tsp. Vanilla
  • 2 Cups Flour
  • ¾ Cup Cocoa Powder
  • 1 Tsp. Baking Powder
  • 8oz. Melting Chocolate
  • Sprinkles (optional)
  • Makes approx. 36 cookie bars.
  1. Preheat oven to 350 degrees. In a small mixing bowl whisk together flour, cocoa powder, and baking powder. Set aside.
  2. Chop up cold butter into little chunks. Place in bowl of electric mixer and cream on medium until light and fluffy. Add in sugar and whip until fully combined.
  3. Add in egg, beat, then add in vanilla, beat. Slowly add in flour mixture and mix until dough has formed into one large chunk. (Dough will be crumbly at first, keep mixing! If needed remove from mixture and work together with hands just a bit)
  4. Divide dough into two parts and place one half in the fridge wrapped in clear wrap. Roll the other half out between two pieces of wax paper to desired thickness. Use a pizza cutter to cut strips of cookie about 1.5in X 3.5in. Gently transfer cookie bars onto a parchment paper lined cookie sheet and place in freezer for 2 minutes. (This will help keep the cookie's shape)
  5. Bake cookies for 9-11 minutes, remove from oven and carefully slide parchment paper and all on to cooling wrack. Repeat with remaining dough until it is gone.
  6. Once cookies have cooled remove parchment paper from under cookies and place under the cooling rack. (so you can now drizzle your chocolate and the paper will catch the mess) Melted melting chocolate and drizzle over cookies. Add sprinkles if you would like. I pour my melted chocolate into a decorators bottle to make the process very fast and easy. Let chocolate firm before serving.

Creamy Mint Cookies

Simple ingredients & easy preparation make these chocolate & mint cookies out of this world delicious!

Creamy Mint Cookies by My Life Well Loved |

This is a guest post from Heather at My Life Well Loved.  A big THANK YOU to Heather for proving this super delicious cookie recipe for my JavaCupcake readers!  Heather is a 20-something Southen Belle who loves to blog about healthy living, her great sense of style, social media and her life with her sweet husband.  If you’d like to learn more about Heather, make sure to check out her blog or you can find her on Facebook too! 

I am so thankful that Betsy is allowing me to guest post here at Java Cupcake today! I am Heather and I blog at My Life Well Loved about healthy living, marriage, living your life to the fullest and healthy, easy recipes. Well, most of the time! And then I splurge on little treats like these amazing Creamy Mint Cookies I’m sharing with you today!

I LOVE Andes Mints, I mean…really, who doesn’t? Now, can you imagine combining Andes mints with cookies? It doesn’t get much better than that! These cookies are to die for! If you thought you loved cookies before, just imagine icing them with melted Andes mints. That’s exactly what happens in this delicious cookie recipe.

This was the first cookie I made successfully as a newlywed around 4 years ago. For some reason, I really struggled to get my cookies to be the right consistency until I found this bad boy. My husband likes it so much, he asked me to make them again. I hope you enjoy these cookies as much as we did!

Creamy Mint Cookies by My Life Well Loved |

Doesn’t this picture just make you want to dive in and lick those melty minty chocolate morsels? I hope you truly enjoy this recipe and come visit me over at my blog, My Life Well Loved! Please leave me a comment or follow along with me on Pinterest and I look forward to connecting with you!

*If you find where this recipe is from, please let me know. I cannot remember where I found it.

Creamy Mint Cookies
Prep time
Cook time
Serves: 2-3 dozen cookies
  • 1 box Devil’s Food Cake Mix
  • ½ cup vegetable oil
  • ½ tsp chocolate extract
  • 2 eggs
  • Andes mints
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together cake mix, oil, chocolate extract & eggs together. '
  3. Drop spoonfuls of dough onto baking sheet.
  4. Bake at 350 for 6 minutes.
  5. Immediately press an unwrapped Andes mint onto each cookie while still hot. Allow to stand for 5 minutes then smooth out the soft mint with the back of a spoon to cover the cookie.
  6. Remove to a wire rack to cool completely.

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

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

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
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
  • ½ cup powdered sugar
  • 1-2 Tbsp milk (or until you reach your desired consistency)
  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.

{Guest Post} Gluten-Free Baking

Several of my friends have switched to a gluten-free lifestyle and I’ve been in awe of their dedication.  It’s a lot of work to completely change your entire way of eating… especially when you’ve been doing it one way for decades.  Today’s guest post comes at a great time for my gluten-free friends… Meg from Beard and Bonnet is here with a guest post to show you how easy it is to bake gluten-free.  You don’t have to substitute taste with any of her amazing recipes either!

Thanks to Meg for taking the time to share this with my readers!  I’m looking forward to combing through her blog post and trying out some of her great gluten-free desserts!

Here are some I will definitely try…

Chocolate Chip Cookie Dough Bites {Beard and Bonnet} #glutenfree

Chocolate Chip Cookie Dough Bites (Gluten & Dairy Free Options)

PEcan Cake with Brown Sugar Topping {Beard and Bonnet} #glutenfree

Pecan Cake with Caramel Mousse & Brown Sugar Frosting (Gluten Free)

Make sure to click on the links at the bottom of this post to find more great recipes from Beard and Bonnet!


Hello to all of you lovely Java Cupcake readers, my name is Meg and I write a little gluten free, vegetarian blog called Beard and Bonnet. I am so happy to be able to share some of my gluten-free baking recipes with you here today. Growing up I was probably one of the luckiest kids in the whole world because my mom was a pastry chef. There was always an array of exquisite baked goods in our home and my friends were always envious of my snack cupboard. I developed a love for all kinds of delectable baked treats from my mom and worked hard as an adult to put as much passion into my baking as my mom does hers.

When my son was born with a gluten intolerance that affects his immune system 2 1/2 years ago I had to learn a whole new way of cooking and baking for my family that still tasted good and was also good for us.  My husband, Todd and I are artists and designers by trade and since we share our creative design ideas with clients every day, sharing the food that helped to heal our family was a natural transition for us. I hope that you find something here that inspires you to give gluten-free baking a try!

On a side note, I want to thank Betsy and her family for their sacrifice to our country; I cannot even imagine what you are going through and really admire your families courage!

Let’s share some tasty gluten-free baked goods shall we?

S'mores Brownies by Beard and Bonnet

S’mores Brownies by Beard and Bonnet

My s’mores brownies are a family favorite around here! Toasty marshmallows smother a rich fudgy brownie with a graham cracker crust, you can’t really go wrong with that combination.

Peanut Butter Sandwich Cookies by Beard and Bonnet

Peanut Butter Sandwich Cookies by Beard and Bonnet

My kids go NUTS for these tasty little sandwich cookies and you can’t beat only needing 5 ingredients to whip them up! Don’t have any marshmallow fluff on hand? No worries, spread a thin layer of jam in between two cookies and you have the ultimate PB&J sandwich cookie.

Gluten-Free Vanilla Cream Puffs

Gluten-Free Vanilla Cream Puffs by Beard and Bonnet

These little vanilla cream puffs are my absolute favorite treat that I have ever posted! The puff itself is light and airy and holds up well when the vanilla bean pastry cream is piped inside. I can literally sit and pop these one after another and never get tired of them.

Individual Baked Alaska’s by Beard and Bonnet

Individual Baked Alaska’s by Beard and Bonnet

I threw caution to the wind a few months ago and decided to try and glam up a box of gluten-free cake mix! I used a chocolate cake mix for the cupcakes, split and stuffed them with dairy free mint chocolate chip ice cream and covered them with meringue. A quick pass with my kitchen torch and these little babies were ready to devour, no one even knew that they were gluten and dairy free or out of a box.

Fig Chai Tea Bread by Beard and Bonnet

Fig Chai Tea Bread by Beard and Bonnet

My most recent baking adventure was a gluten free and vegan Fig Chai Tea Bread. It was soft and spongy and loaded with flavor. My husband and I had this bread for breakfast and dessert, if you are a fig lover than this recipe is for you.

Raspberry Linzer Bars by Beard and Bonnet

Raspberry Linzer Bars by Beard and Bonnet

These raspberry linzer bars never last long in my house. The best way for me to describe them is if you imagine a sophisticated pop tart with a  golden flaky crust and tart filling. Not a big raspberry fan? No biggie, any flavor of jam works well in these tasty little bars.

meg_hs_bw150Meg is the blogger, photographer, and recipe developer behind Beard & Bonnet, a gluten-free vegetarian blog that celebrates style, design, food, and family. Along with her husband, she’s also one half of the duo behind award-winning eco-design studio Union Eighteen whose recycled rugs have garnered international acclaim. Her goal is to show others that gluten-free, vegetarian living can be easy and fulfilling, not to mention delicious! You can also find Meg on Facebook, TwitterPinterest, and Instagram!



{Guest Post} Maple Walnut Cookies

Just in time for Fall, these Maple Walnut Cookies are a scrumptious treat paired perfectly with a big glass of milk.  Good luck eating just one!

Maple Walnut Cookies by Fabtastic Eats for

Today’s guest post comes from a fellow Army Wife and blogger, Alaina of Fabtastic Eats.  Not only does Alaina juggle her husband, kids, and blogging… she’s about to join the ranks of Army Wife! The hardest, most fulfilling job around!  Make sure you check out all the links at the bottom of this post and visit Fabtastic Eats for some super delicious recipes!

Here are a few of my favorites…

Peanut Butter S'mores Cookies

Peanut Butter S’mores Cookies

Snickerdoodle Cupcakes with Brown Sugar Buttercream

Snickerdoodle Cupcakes with Brown Sugar Buttercream

Peanut Butter S'more Truffles

Peanut Butter S’more Truffles


Alaina of Fabtastic EatsHello! I’m Alaina. I’m a mom to two sweet little boys and I blog at Fabtastic Eats! My husband, kiddos, and I are in the process of a move into the Army.  We’ve been living in New England, and are currently packing to be stationed out in Washington State. I couldn’t be happier to be here today, helping out another military wife!

It’s all about sticking together, and helping each other through the hard times, and I am so glad I can help Betsy out in just the smallest bit. The spouses and children of soldiers are just as big a part of the military as the soldier themselves.   Huge hugs to Betsy and her kids, and a thank you to the sacrifice they’re making as well as her husband.

Maple Walnut Cookies by Fabtastic Eats for

Can you believe Fall is already here, I mean, maybe not technically, but with all the pumpkin & apple recipes popping up everywhere, it certainly feels like it! I’m happy to say, I am finally on board and ready to let go of Summer. Bring on the cozy sweaters and comforting foods!

Maple Walnut Cookies by Fabtastic Eats for

Maple Walnut has always been one of my most beloved combinations. Anytime I splurge at Dunkins, I almost always get a maple walnut doughnut (even its a fake flavored glaze, I absolutely love it! ;) ) I love Maple so, so much. Maple Syrup Sunday here in Maine, is one of the most heavenly days of the year, I’m talking Maple Syrup Cotton Candy, Maple Syrup Butter, Maple Syrup Ice Cream..the list goes on, and you leave with a sugar high. Totes worth it!

Maple Walnut Cookies by Fabtastic Eats for

These Maple Walnut Cookies are absolutely no exception to my maple love. These are spectacular. I made sure to have LOTS of friends and family sample these, and they are a winner. The general consensus was “wow, these are amaaaazing!” They taste like Fall, and they will make your house smell like it too!

Maple Walnut Cookies by Fabtastic Eats for

They’re soft and chewy, have so much maple flavor and the maple glaze is just the cherry on top! The walnuts add a nice crunch, and the cinnamon takes it over the top! I promise you, these cookies will not disappoint!

Come follow me on Facebook, Twitter, Instagram, and Pinterest, and you can learn so much more about our life and the wonderful food that we fill it with!

Maple Walnut Cookies by Fabtastic Eats for

Maple Walnut Cookies
Prep time
Cook time
Total time
Perfectly spiced Maple Walnut Cookies, will make you taste and smell Fall all day long!
Serves: 16-18 Cookies
For the cookies
  • ½ cup unsalted butter, softened
  • 2 Tablespoons granulated sugar
  • 6 Tablespoons dark brown sugar
  • 1 egg
  • ⅓ cup pure maple syrup
  • 1 teaspoon maple extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup chopped walnuts
For the Maple Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon water
  1. Preheat oven to 350 degrees, line baking sheets with parchment paper
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 2-3 minutes.
  3. Scrape down the sides, add the egg and mix until well incorporated.
  4. Scrape sides and add the maple syrup and maple extract. Mix well.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  6. Add the wet ingredients into the dry and mix until almost incorporated.
  7. Add the chopped walnuts and using a spoon stir them into the cookie dough.
  8. Drop the dough in 2 inch balls, 2 inches apart on the lined pans, the dough will be sticky, but slightly flatten the dough balls.
  9. Pop them in the oven for 10-12 minutes, until cooked through.
  10. Cool for 3-4 minutes before transferring to a cooling rack.
  11. To make the glaze, whisk together the powdered sugar and maple syrup. Add the additional tablespoon of water only if you need to thin it out slightly. You don't want it watery though, or it wont stick to the cookies!
  12. Once the cookies are completely cooled through, drizzle the glaze over them. Store in an airtight container.

{Guest Post} Double Chocolate Crescent Rolls

Today’s guest post comes from Katrina of In Katrina’s Kitchen!   A real treat to have such a sweet blogger guest posting today!

Double Chocolate Cresents Recipe via @KatrinasKitchen for

We met earlier this year when we worked on a couple blog parties together.  I’m super thankful for Katrina stepping in for me today and making a these yummy double chocolate crescent rolls for you… I’m still not back into the swing of blogging since Dave left last weekend.

Before we get to the awesomeness that Katrina made for you today… I need to share with you some of my favorites from her blog!

Pumpkin Pie Cups from @KatrinasKitchen

Pumpkin Pie Candy Cups – totally making these this fall!

Peanut Butter Truffle Brownies #recipe from @KatrinasKitchen at

Peanut Butter Truffle Brownies – I’m a sucker for anything peanut butter & chocolate

Eggnog Snickerdoodles

Eggnog Snickerdoodles - Oh yeah… these are being added to the Christmas cookie rotation!

Make sure to visit In Katrina’s Kitchen for all kinds of delicious yummies!  Thanks again, Katrina for posting today!


Sometimes all you need is an oven full of crescents rolls to make the morning special. These classic crescent rolls filled with white chocolate cream cheese and drizzled with dark chocolate are a chocolate-lover’s breakfast dream come true!

Double Chocolate Cresents Recipe via @KatrinasKitchen for

Hi! I’m Katrina- a wife and a mom in a house full of boys who like to eat. I’m happy to be here at Java Cupcake sharing my sweets! Betsy and I have connected over cupcakes (of course!) and through my website In Katrina’s Kitchen. It’s a baking blog where dessert is always served first. I would love to have you at my kitchen table!

We are in the middle of Back-to-School season here and I really just wanted to give you a simple way to dress up that first-day-of-school breakfast. My boys are hearty breakfast eaters and we usually have plenty of fruit, protein, and dairy getting the day started so I thought it would be fun to give them a little treat to go alongside breakfast this week. Think of these Double Chocolate Crescent Rolls as a breakfast dessert if you will. They are quick, easy and simple to adapt.

Double Chocolate Cresents Recipe via @KatrinasKitchen for

These crescent rolls are filled with white chocolate cream cheese but you could sub in cream cheese sweetened with powdered sugar. Not into chocolate? Fill with strawberry jam and drizzle with a milk and powdered sugar glaze. Basically you’re going to buy some refrigerator rolls, stuff them with anything tasty you have on hand, and drizzle them with chocolate when they’re still warm and gooey inside. Coolest mom on the block!

Double Chocolate Crescent Rolls
Cook time
Total time
Serves: 8 crescent rolls
  • 1 can (8 oz) refrigerated crescent dinner rolls
  • 4 oz (about half a package) PHILADELPHIA White Chocolate Cream Cheese
  • ¼ Cup chocolate chips
  1. Heat oven to 350°F. Separate dough into 8 triangles.
  2. Place approximately 1 Tablespoon cream cheese on each triangle.
  3. Roll up each crescent, ending at the smallest tip of triangle. Place with tips down on ungreased cookie sheet.
  4. Bake 10-12 minutes or until golden brown.
  5. In a microwave-safe bowl melt chocolate chips on low to medium heat for 60 seconds. Stir and reutn to microwave for 10 second intervals until melted. Do not overheat.
  6. Immediately remove rolls from cookie sheet. Drizzle with melted chocolate and serve warm.

Meet Katrina of In Katrinas Kitchen

I would love to chat with you! You can find more of my sweets at In Katrina’s Kitchen. You can also connect with me on Facebook, Twitter, Pinterest, Instagram, and Google+.