Fresh Raspberry Peach Cobbler

Fresh peaches and raspberries seasoned with cinnamon, sugar and nutmeg covered in a simple batter baked then topped with vanilla ice cream make this Fresh Raspberry Peach Cobbler the perfect summer dessert!

Fresh Raspberry Peach Cobbler - Perfect for summer! |

I have spent the last four 4th of July’s in Germany celebrating with the Americans here on the military base.  This year, I decided to invite my ex-pat friend and his fiance who is German along with his daughter who is also German to our home to experience a traditional Independence Day celebration!

We served bbq chicken, brats, hot dogs with all the trimmings, taco dip, veggie tray, broccoli salad, baked beans and all kinds of American soda, chips and munchies!  For dessert, I wanted to make something traditionally American and in season, but something that would be easy to whip up the day before the party.I decided on this Fresh Raspberry Peach Cobbler! My German friends went crazy over it!  I mean really, you can’t go wrong with fresh berries baked with sugar and spices can you?

Fresh Raspberry Peach Cobbler - Perfect for summer! |

This cobbler starts with melted butter in the bottom of the pan.  Strange, yes?  But effective… absolutely!  On top of the butter the batter is poured evenly, but without mixing it all together. Finally the fresh peaches, sliced with or without the skins, and fresh raspberries are spooned over the top of everything.  Again, yes it’s strange but it the end the batter bakes up into the berries and you’re left with this amazing cobbler!

I paired the Fresh Raspberry Peach Cobbler with a dollop of vanilla bean ice cream.  The creaminess of the ice cream with the sweet tartness of the fruit is a delightful combination!

Fresh Raspberry Peach Cobbler - Perfect for summer! |

So simple.  So delicious.  So perfect for an Independence Day celebration!

Happy Baking!

Fresh Raspberry Peach Cobbler
Prep time
Cook time
Total time
Bottom of the Pan
  • 12Tbsp unsalted butter, melted
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • ⅔ cup heavy cream
  • ½ cup milk
  • 6 large peaches, sliced (skins on or off - your preference)
  • 3-4 cups fresh raspberries
  • ½ cup dark brown sugar
  • ½ cup sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  1. Preheat the oven to 350 F degrees and lightly spray a 9x13 baking dish with cooking spray.
  2. In a large bowl, combine the sliced peaches, sugars, cinnamon, nutmeg, and extracts. Fold with a spatula until well combined. Add the raspberries and gently fold to combine and coat with juices being careful not to smash the berries.
  3. In another large bowl, whisk together the flour, sugar, baking powder and salt. Add the eggs, cream and milk and whisk until smooth.
  4. Melt the butter and pour it into the bottom of the prepared pan.
  5. Pour the batter over the butter. DO NOT MIX together, simply pour the batter over the top and let the butter seep up into the batter.
  6. Gently scoop the fruit mixture evenly over the batter. Again, DO NOT MIX TOGETHER.
  7. Bake for 45-60 minutes or until top is golden brown.
  8. Allow to cool for 30 minutes before serving.

Raspberry Mojitos

Fresh lime juice, mint and raspberries make this sweet, flavorful drink the perfect refreshment for a hot, summer day!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! |

My husband loves me.  Seriously.  He loves me lots.  You see, as I was making dinner this past Sunday, my husband Dave came up behind me and tapped me on the shoulder,  I turned around to see him smiling at me with a beautiful beverage in his hand.

“I thought you would like a drink.”  he said sweetly to me.  “I made it just for you because I know how much you love raspberry.” he explained.  I asked him what it was and he told me that he took his favorite drink, the mint mojito and turned it into a raspberry mojito.  His favorite drink plus my favorite fruit equals a drink full of love!

And a super delicious drink at that!

Dave started these Raspberry Mojitos by muddling mint leaves, sugar, lime juice and ice together in the bottom of a glass.  He added raspberries, rum and club soda to the glass and then topped all off with a few floating berries and a whole sprig of mint for garnish!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! |

Dave wanted me to make sure to mention that typically a mojito uses a simple syrup instead of just adding sugar to the glass.  But Dave says that he likes how the coarseness of the sugar helps work into the mint to get the oils out of the leaves and break them down a bit more.  I happen to think this technique is an excellent idea and really brings out the mint flavor of the leaves!

Beautiful. And simply perfect.  These raspberry mojitos were sweet, smooth and full of delicious raspberry flavor.  I really truly loved them! And of course, the man who made them for me.  I love him too.

So, if you are in need of a fruity, summertime drink, these Raspberry Mojitos are for you!


Like the cupcakes you see in the pictures?  Those cupcakes were inspired by this drink! Check out my recipe for Raspberry Mojito Cupcakes

Raspberry Mojitos
Prep time
Total time
Serves: 1 drink
  • 6-8 mint leaves, stems removed
  • 2 Tbsp sugar
  • 2 Tbsp (about ½ shot) fresh squeezed lime juice
  • 1 cup roughly crushed ice
  • 8-10 fresh raspberries
  • 3oz (2 shots) white/clear rum (We used Bacardi)
  • 4-5oz club soda
  1. In a glass, combine mint leaves, sugar, lime juice and crushed ice.
  2. Using the end of a wooden spoon (or a muddler), muddle (smash) the ingredients together in the bottom of the glass.
  3. Add 6-8 raspberries and gently muddle again, barely breaking up the berries.
  4. Pour in the rum and stir.
  5. Pour in the club soda to top off the drink and stir again.
  6. Garnish with 2-3 fresh raspberries and a sprig of mint on top.
  7. Serve immediately.

Raspberry Mojito Cupcakes

Tart lime caked filled with rum infused raspberry filling topped with fresh mint buttercream make these Raspberry Mojito Cupcakes the perfect treat! Raspberry Mojito Cupcakes | My neighbors are getting ready to move back to the USA are downsizing a lot of their stuff before they leave… including their alcohol supply.  SCORE for us! They gave us a giant bottle of Bacardi rum and over the weekend, my husband made his favorite drink with the rum… Mojitos! Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.comI’m not sure how he came across the recipe for raspberry mojitos, but while we were cooking dinner last night, Dave hands me one (get the recipe here!).  Oh. Em. Gee it was delicious! And it got me to thinking!  I bet I could transform these flavors into a cupcake! Lime, raspberry, mint and rum.  That’s too easy!  Plus, I have’t been posting too many cupcakes on my blog and I was about due for a new recipe. Raspberry Mojito Cupcakes | JavaCupcake.comSo… the idea for a these Raspberry Mojito Cupcakes was born! The cake is packed full of lime flavor including sugar that was infused with oils of lime zest and freshly squeezed lime juice.  The raspberry filling was made with rum and reduced over heat to cook off all the alcohol. Topping the cupcake is a mint buttercream which is whipped to airy perfection.  The entire cupcake is topped with a fresh mint sprig and a whole raspberry. Raspberry Mojito Cupcakes | JavaCupcake.comCupcake Awesomeness! If you’re worried about the alcohol content in these cupcakes, don’t be.  There is a very small amount of rum in the raspberry filling and it should all cook off when you make it.  So if you wanted to make these cupcakes for a family friendly party… no worries!  The flavor of rum is subtle by design! Raspberry Mojito Cupcakes | Before I even had a chance to take pictures of these cupcakes, my husband was scheming to get his hands on them!  They’re pretty darn delicious. Seriously delicious.  Like, I couldn’t just eat one, delicious.  Like, I’d probably eat a dozen of them myself if I didn’t need to fit into a ball gown this weekend! hehe Raspberry Mojito Cupcakes |

Happy Baking!

Sweets & Treats BoutiqueLove the liners on my cupcakes?  They’re grease-proof liners from Sweets & Treats Boutique.  These are my new favorite pattern, quarterfoil! Make sure to stop by Sweets & Treats Boutique and pick up a pack for yourself!

PS… Check back on Thursday for the recipe for the inspiration for these cupcakes, the Raspberry Mojito!

Raspberry Mojito Cupcakes
Prep time
Cook time
Total time
Serves: 16-18 cupcakes
Lime Cupcakes
  • 1¾ cup cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup sugar
  • zest of 2 limes
  • ½ cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • ¾ cup buttermilk
  • Wilton Leaf Green Gel Food Coloring
Rum Raspberry Filling
  • 2 cups fresh raspberries
  • 3 Tbsp white rum (I used Bacardi)
  • 1 Tbsp Chambord raspberry liquor (optional)
  • ¼ cup sugar
  • pinch of salt
Whipped Mint Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening (I used Crisco)
  • 1lb powdered sugar
  • 1 tsp mint extract
  • ½ cup heavy whipping cream
  • pinch of salt
  • mint sprigs (enough to top each cupcake)
  • fresh raspberries (enough to top each cupcake)
Lime Cupcakes
  1. Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
  2. Preheat your oven to 350F degrees and line your cupcake pan with liners.
  3. Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
  4. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  5. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  6. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
  7. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
  8. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
  9. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
  10. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
  11. Fill cupcake liners ⅔ full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
Rum Raspberry Filling
  1. While the cupcakes are cooling, prepare the raspberry rum filling.
  2. In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
  3. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
  4. Reduce heat to medium and continue to cook until the mixture has reduced by about ⅓-1/2 and has become thicker. Stir constantly during this process.
  5. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
Whipped Mint Buttercream
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  2. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  3. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  4. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
  1. Core the center of each cupcake using and apple corer.
  2. Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
  3. Fill a piping bag fitted with a round piping tip with the buttercream.
  4. Pipe a swirl of buttercream onto each cupcake.
  5. Garnish with a mint sprig and fresh raspberry.
  6. Serve immediately.

12 Days of Cookies – Day 9: Raspberry Thumbprints

Crumbly butter cookies rolled in chopped nuts and topped with sweet raspberry jam make these Raspberry Thumbprints the perfect holiday cookie!

Raspberry Thumbprint Cookies |

The first thumbprint cookie I ever made was about 15 years ago with my friend Sarah.  Sarah and I met in 2000 in a speech class at community college… we’ve been friends, best friends, ever since.  I remember hanging out in her tiny kitchen apartment one December afternoon as we made the thumbprints.

We made thumbprints that were a chocolate cookie filled with caramel and rolled in nuts.  I, of course made mine without nuts because I’m allergic, but they were still super delicious.  And they were a big hit with our family and friends when we shared them.

I wish I would have been a blogger back then and saved the recipe… they would have made a great blog post! hehe

Because I have such fond memories of making those thumbprints with Sarah, I decided to make the Raspberry Thumbprints Day 9 of 12 Days of Cookies! This cookie isn’t chocolate though… but is a butter based cookie that crumbles and melts in your mouth as you take a bite.  Rolled in chopped almonds, the nuts add a rich flavor and a crunch to the cookie.

Raspberry Thumbprint Cookies |

The jam on top is my favorite raspberry jam, but any jam could be used.  I really love the sweetness that the jam adds to the butter flavors of the cookie.  It’s sweet, rich and melt-in-your-mouth delicious.

If you wanted, you could finely chop up any kind of nut you wanted to roll these cookies in.  Hazelnuts, pecans, walnuts… really anything would work.  I just happen to have almonds when I made these cookies, so that’s what I used!  You could also use any flavor of jam you wanted or even a thick powdered sugar glaze tinted in holiday colors would be good!  The possibilities are endless with thumbprint cookies!

So, the next time you’re looking for a quick, fun cookie to bring to a party… try these raspberry thumbprints!  They’re sure to be a hit!


Raspberry Thumbprints
Prep time
Cook time
Serves: 3 dozen cookies
  • ½ cup unsalted butter, room temperature
  • ¼ cup light brown sugar, packed
  • 1 large egg, separated
  • ½ tsp vanilla
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ¾ cup finely chopped almonds (or any nut)
  • ½ cup raspberry jam, for filling
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar on high for about 2 minutes.
  3. Scrape the sides of the bowl, add the egg yolk and vanilla then mix until thoroughly combined.
  4. In another bowl, whisk together the flour, salt.
  5. Add the flour to the wet mixture and mix on medium-high until combined. Scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  6. In a small bowl, slightly beat the egg white. Place the chopped nuts in another bowl.
  7. Roll 1 Tbsp of dough into a ball in your hands. Dip the dough ball in the egg white then roll in the nuts until covered.
  8. Place the nut-covered balls on the prepared cookie sheet 1" apart. Gently press your thumb down into the center of each ball, making a well for the jam.
  9. Bake 10-12 minutes or until the cookies have set. Cool on the pan for 1 minute before removing to a wire rack to cool completely. NOTE: If you notice some of the thumbprint wells risen, press them gently back down before they cool so that the jam has a place to be.
  10. Once the cookies have cooled, fill the wells with your favorite raspberry jam.
  11. Store in an airtight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Day 9 of 12 Days of Cookies |

Fresh Raspberry White Chocolate Muffins

There are only a few weekends left with my soldier before he deploys, so I want to make each one special.  So, this morning I whipped up a batch of Fresh Raspberry White Chocolate Muffins for our family to enjoy.

Fresh Raspberry White Chocolate Muffins by

Raspberries are my favorite fruit…. EVER.  White chocolate is my husbands favorite chocolate… EVER.  Put them together… a match made in muffin heaven!

I can’t take credit for this recipe though, it originally comes from Sally’s Baking Addiction.  If you haven’t read Sally’s blog… you totally need to.  She’s got some of the most beautiful food I’ve ever seen.  Sally’s recipe uses dark-chocolate chips and sanding sugar on top… Mine have white chocolate and sugar in the raw.  (Oh… and I totally forgot to add the vanilla to mine.  WHOOPS!)

Either way… you can’t lose with this recipe.  It makes the PERFECT muffin!


Fresh Raspberry White Chocolate Muffins by

Fresh Raspberry White Chocolate Muffins
Prep time
Cook time
Total time
Serves: 14-16 muffins
  • 3 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • ¾ cup sugar
  • ¼ cup light brown sugar, gently packed
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1 cup white chocolate chips
  • 230g fresh raspberries (about 1 to 1½ cups)
  • Sugar in the Raw
  1. Preheat oven to 425 F degrees. GENEROUSLY spray entire muffin/cupcake pan (in the cups and on top) with non-stick spray. You could also use cupcake liners, but I'd suggest still spraying the top of the pan.
  2. In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
  3. In a medium bowl, whisk the eggs. Add the sugars and whisk for about 2 minutes or until pale yellow, creamy and smooth.
  4. Add the milk, oil and vanilla and whisk until combined.
  5. Slowly pour the wet mixture into the dry while slowly whisking. Whisk until all the flour is off the bottom of the bowl and no more pockets of flour remain.
  6. Add the chocolate chips and fresh raspberries and GENTLY FOLD them into the batter. Be careful not to break up the raspberries!
  7. Fill each hole in the muffin pan to the top with batter. Sprinkle the tops generously with Sugar in the Raw.
  8. Bake for 5 minutes at 425 F degrees. Reduce heat to 375 F degrees and bake an additional 12-14 minutes our until tops are golden brown and a toothpick comes out clean.
  9. Allow to cool in pan for 10-15 minutes before removing to a wire rack. NOTE: I ran a knife along the edges of the muffins before removing to help ease them out of the pan.
  10. Eat immediately. Don' store them... just EAT THEM! YUM!

Raspberry Vanilla Bean Coconut Cream Cupcakes

Raspberry Vanilla Bean Coconut Cream Cupcakes by

Tomorrow is the last day of school for my 7th grader!  Can’t believe it really… the ending of this year means that we’ve been in Germany for 2 1/2 years! WOW!  I can’t believe that either! Time sure does fly!  With the end of the school year comes great big THANK YOUS from me to the school and office staff of the middle school… and of course, in typical JavaCupcake fashion… they get cupcakes!

Last week, I was on vacation in Berlin and was able to visit several farmers and flea markets on Saturday.  At one of the booths, I found an older women who made her own jam.  Jam is one of my most favorite things to buy homemade… it’s just so much better when it’s made with home grown berries.  I spotted my favorite…. raspberry! YES!  But OMG, this raspberry was made with vanilla beans as well… MINE!  DONE! YES!  I bought a jar to bring home.

Raspberry Vanilla Bean Coconut Cream Cupcakes by

But, ever since I bought the jar, I couldn’t help but daydream about the flavor combination of vanilla bean and raspberry and how perfect it would be in a cupcake!  So today, I’m making Raspberry Vanilla Bean Coconut Cream Cupcakes to bring to the middle school tomorrow.

These cupcakes started with a Martha Stewart recipe… but I kicked it up a few notches.  I typically haven’t had good success with MS recipes… but, a reader mentioned they had good success with it… so I thought I’d give it a try.    I  didn’t over mix the raspberries in the batter so the cupcakes have a nice swirl of pink and white cake together and big chunks of raspberry running through it.

Raspberry Vanilla Bean Coconut Cream Cupcakes by

Oh… and don’t forget the frosting.  It’s not just any old coconut frosting… I made the coconut milk  for the frosting from scratch.  Yah…. you read that right.  From scratch!  And it’s steeped with vanilla beans too.  Oh em gee! So good and so perfect with the raspberry cupcakes!

One last thing before I get to the recipe… the first two pans of cupcakes I made, I baked at 350 F degrees and they shrunk down after they cooled… so I kicked up the oven and baked them hotter and for a shorter time.   This seemed to help keep their domed shape and prevent shrinkage! So… depending on how your oven cooks… you may want to try 350 for 17-18 minutes or 375 for 15-16 minutes.


PS… Don’t you just LOVE these cupcake liners?  Make sure to visit Sweets & Treats Boutique to order some for yourself!

Raspberry Vanilla Bean Coconut Cream Cupcakes by

Raspberry Vanilla Bean Coconut Cream Cupcakes
Prep time
Cook time
Serves: 4 dozen cupcakes
Raspberry Vanilla Bean Cupcakes
  • 2½ cups all-purpose flour
  • 2 cups cake flour
  • 2¼ tsp baking powder
  • 1¼ tsp salt
  • 1¼ cups whole milk
  • 2 Tbsp pure vanilla extract
  • 1 cup + 2 Tbsp unsalted butter, room temperature
  • the seeds of 2 vanilla beans
  • 2¼ cups sugar
  • 6 large eggs
  • 5 cups fresh or frozen (brought to room temperature) raspberries + 2 Tbsp sugar, divided
Coconut Cream
  • 400ml heavy cream
  • 2 vanilla beans
  • ½ cup sweetened coconut flakes
Coconut Cream Buttercream
  • 1½ cups unsalted butter, room temperature
  • 3lbs powdered sugar
  • 3 tsp coconut extract
  • 1½ tsp vanilla extract
  • ¾ cup coconut cream
  • ¼ tsp salt
  • sweetened coconut flakes (garnish)
  • fresh raspberries (garnish)
Raspberry Vanilla Bean Cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, cream the butter until smooth. Slowly pour in the sugar and beat together until incorporated. Add the vanilla bean seeds and beat on high for 4-5 minutes or until light and fluffy.
  3. While the butter is mixing, sift together the flours, baking powder and salt together... twice!
  4. Add the eggs, one at a time, to the butter and sugar and beat on medium speed after each addition until incorporated.
  5. Combine the milk and vanilla extract in a measuring cup.
  6. With the mixer on medium-low speed, add the flour to the creamed mixture in three parts... between each addition, add half the milk. Mix only until JUST COMBINED.
  7. Toss all the raspberries in 2 Tbsp sugar. Remove 1 cup of the berries and set aside. Gently mash the remaining 4 cups of raspberries until they have broken down. Fold the whole berries back into the mash.
  8. Fold the raspberries into the batter. DO NOT OVER MIX. You want the pink batter to be swirled through the white batter so you can see both colors.
  9. Scoop batter into the cupcake liners at least ¾ full. Bake for 15-16 minutes or until a toothpick comes out clean.
  10. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely.
Coconut Cream
  1. Place the coconut flakes in a medium glass bowl.
  2. Split the vanilla bean pods and scrape the seeds out.
  3. Place the vanilla bean seeds & pods along with the heavy cream in a medium sauce pan and whisk together.
  4. Over medium high heat, bring the cream to a slow boil. Once the cream begins to bubble up the sides of the pan, pour it over the coconut flakes.
  5. Allow the coconut to steep in the cream until it comes to room temperature.
  6. Once cool, strain out the coconut flakes and bean pods.
  7. If using immediately, you can leave it on the counter. If you're using it later, keep cool in the fridge.
Coconut Cream Buttercream
  1. In the bowl of a stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until smooth.
  3. Mix in half the cream, the vanilla and coconut extract and the salt. Beat until incorporated.
  4. Add the remaining powdered sugar and beat until smooth.
  5. Finally, add the rest of the heavy cream. Beat on high for 3-4 minutes or until light and fluffy.
  1. Using a large open star tip, pipe a swirl of frosting onto each cupcake.
  2. Garnish each with fresh coconut flakes and a raspberry.
Prep time includes the cooing of the coconut cream.

Spiced Pineapple Raspberry Upside-Down Cake

Spiced Pineapple Raspberry Upside Down Cake by JavaCupcake.comI’ve been wanting to try making a pineapple upside-down cake for a few months now… but just didn’t have the time.  The, Jessie’s (aka CakeSpy) new book, The Secret Lives of Baked Goods, came out and it had a recipe for the cake in it.  I *knew* that meant it was time to make it!

But… you know me, I really just can’t leave a good recipe alone.  hehe I had to put a JavaCucpake spin on Jessie’s recipe and make a few changes!  Instead of cherries, I used fresh raspberries and also added some vanilla and spices to the cake batter… and so was born my Spiced Pineapple Raspberry Upside-Down Cake!

Spiced Pineapple Raspberry Upside Down Cake by

Today is also the first day of my husbands pre-deployment leave.  What that means basically is that he gets some time off before his unit deploys to war.  This time off is a blessing… and a curse.   I am so very grateful to be able to spend a big block of time with my husband and family.  We get to travel, sleep in, spend quality time together.  But – that also means that shortly after this vacation – he’s going to leave me, our kids, our life and join a war to do his job – defend our country.

*sigh* .

But, one this is certain.   I will always have my family and my friends… my baking, my passion for bringing others joy with my blog… and you.  My fabulous readers and my friends.   I know these coming weeks will be great… the coming months difficult… but I also know that I’ll have you to help me through it.  Thank you.


Spiced Pineapple Raspberry Upside Down Cake by

Spiced Pineapple Raspberry Upside-Down Cake
Serves: 1 9-inch square cake
  • 5 Tbsp unsalted butter, melted
  • ⅔ cup light brown sugar, packed
  • 9 slices canned pineapple rings, drained of juice
  • 21 fresh raspberries
  • 1½ cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ½ cup unsalted butter, room temperature
  • ½ cup sugar
  • ½ cup light brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • ¾ cup + Tbsp heavy cream
  • fresh raspberries, for garnish (optional)
  1. Preheat oven to 350 F degrees. Gently spray 9x9in pan with cooking spray.
  2. Melt butter for topping and pour into the prepared 9x9in pan.
  3. Crumble the brown sugar in your hand and sprinkle it over the butter. Use a fork to break up any clumps and incorporate the butter and sugar together. Using the back of a spatula, gently press the butter and sugar evenly over the bottom of the pan until it's completely covered.
  4. Arrange the pineapple over the butter and sugar. You should be able to lay them out 3x3 - like a TicTacToe board.
  5. Place a fresh raspberry, hole side down, in the center of each pineapple. Also, place a fresh raspberry, hole side down, in the spaces between the pineapples. (Note: I did not put a berry in the 4 corners due to space, but you can if you have room.) Set the pan aside.
  6. In a medium bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  7. In the bowl of your stand mixer, cream together the butter and sugar for the cake for at least 3-5 minutes. Scrape down the sides of the bowl several times during this process.
  8. Add the eggs one at a time and mix well after each addition until completely incorporated.
  9. Mix in the vanilla.
  10. Alternating, add the flour and heavy cream beginning and ending with the flour. Mix just until combined. Scrape the sides of the bowl after each addition of flour.
  11. Gently scoop the batter into the pan. Using an offset spatula, slowly spread the batter over the fruit being careful not to move any of the fruit from their place. Spread the top of the batter smooth and flat.
  12. Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
  13. Immediately after removing the cake from the oven, place your serving platter upside down over the pan. In one motion, flip the plate and pan over. Leave the pan in place for several minutes so that the juices of the fruit and brown sugar/butter drip into the cake.
  14. Gently lift the pan off the cake.
  15. Garnish with fresh raspberries.
  16. Jessie's book says to "store the cake loosely covered at room temperature for up to 2 days."

Raspberry Dark Chocolate Cookies

We don’t get many specialty items at the PX here in Germany.  We’ve got the standard bags of candy and seasonal stuff, but when it comes to unique flavors and new items, we don’t tend to see it much.  SO, when I spotted a bag Raspberry Dark Chocolate M&Ms I snatched them up immediately to bake into cookies!  I mean, seriously… how could I not?

Raspberry Dark Chocolate Cookies by

After opening the bag to sample one – I ended up sampling half the bag and was forced to go back to the store and buy another one.  I think everyone else in Grafenwoehr had the same idea I did, cause there was only one bag left!  ACK!  Luckily though, I have plenty to make these cookies.

The base for these cookies is a dark chocolate cookie… which, by itself is pretty darn delicious.  It’s fudgey, soft and almost like a brownie. But, you know me… I have to kick things up a notch!  So along with the Raspberry M&Ms, I added some espresso powder and extra dark chocolate chunks to the batter to intensify the chocolate flavor.  I think it worked.

Raspberry Dark Chocolate Cookies by JavaCupcake 2

If you come across these Raspberry Dark Chocolate M&Ms… snatch up a couple bags and make these cookies.  They won’t disappoint you!

PS… You’ll need a big glass of milk with these! YUM!


Raspberry Dark Chocolate Cookies by


Raspberry Dark Chocolate Cookies
Prep time
Cook time
Total time
Chewy, fudgey, brownie like cookies with chunks of dark chocolate and Raspberry Dark Chocolate M&Ms.
Serves: 3 dozen
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1¾ cup flour
  • 1 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 tsp espresso powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 8oz bag Raspberry Dark Chocolate M&Ms (plus more for garnish - optional)
  • 1 cup dark chocolate chunks (plus more for garnish - optional)
  1. Preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition. Beat in the vanilla.
  4. In a medium bowl, sift together the flour, cocoa powder, espresso powder, salt and baking soda.
  5. On low, incorporate the flour into the wet ingredients until it comes together. Scrape the sides of the bowl and mix until no more flour is visible.
  6. Fold in the 8oz bag of M&Ms and the dark chocolate chunks.
  7. Drop golf ball size rounds of dough onto your prepared cookie sheet.
  8. Press 5-6 m&m's and chocolate chunks onto the top of each ball. This step is optional, but it makes for a really pretty cookie.
  9. Bake cookies for 9-10 minutes. Do not over bake. Let cool on pan for 1-2 minutes before removing to a wire rack to cool completely.
  10. Store in an air-tight container for up to 4 days.