Andrut: A Traditional Polish Dessert

Today, I welcome back Roxana sharing her recipe for Andrut, a traditional Polish dessert made with layers of crispy wafer and delicoius fillings topped with chocolate.  Hello, YUM!  Make sure to check out Roxana on Facebook at The Red Eye Baker or here on JavaCupcake for more of her fabulousness!

Andrut - A Traditional Polish Dessert |

Happy spring everyone! So I’ve decided as I navigate and learn the blogging world that one of my goals is to recreate and learn as many of my mom’s recipes as possible. One of the challenges will be to get the proper proportions because EVERY recipe my mom has is tucked away in her head and when we ask her “Mom, how do I make…”, her response is “Oh, you know, a little of this, a pinch of that” or “Oh, it depends on what I have on hand…” LOL Needless to say it will be fun, but more importantly I will now have some yummy family recipes recorded for myself, my family, and all of you too! :)

I know what you’re thinking… “Roxana, what the heck is andrut?” Andrut (pronounced ahn-droot) is a traditional Polish dessert that’s made using a crispy wafer and a filling. The fillings vary, but typically are made using an egg yolk base. My version is the way my mom has been making it my whole life, chocolate and almond. YUM!

Andrut - A Traditional Polish Dessert |

This is my mom’s recipe, but with a little of my own spin. I used my experience in making different buttercreams to create the recipe. I basically made a french buttercream (using the Swiss method) and I used dark chocolate cocoa powder. Surprisingly my mom usually has regular cocoa on hand even though she is a lover of dark chocolate. Oh, and how can I forget… I drizzled the finished andrut with chocolate! That’s a little nugget my mom dropped on me when I was discussing the recipe with her. She told me she didn’t make it that way because there were enough calories in the dessert already. WHAT?!!? Calories, schmalories I say. This is not a calorie counting kind of deal. It’s more a get-out-the-stretchy-Thanksgiving-pants pronto and ENDULGE! 😉

Rich, dark chocolate and almond buttercream, complimented beautifully by the light crispy wafer. It’s hard to eat just one!

Smacznego, Enjoy!!

xox Roxana- The Red Eye Baker

*The wafers can be found at your local Euroupean/International Market. Don’t have one in your area? You can do a Google search for them or I did find a listing here for round ones like I used.

Andrut- A Traditional Polish Dessert
Recipe type: Dessert
Cuisine: Polish
  • 6 egg yolks
  • ½ c sugar
  • ¼ tsp salt
  • 3 sticks (1½ c) butter, room temperature
  • ¼ c dark chocolate cocoa powder
  • 2 tsp vanilla
  • 1 - 12.5 oz can almond cake & pastry filling
  • package of wafers (wafle tortowe)
  • 1 c semi sweet chocolate chips, melted (optional)
  1. In a double boiler combine the egg yolks, sugar, and salt using a whisk.
  2. Place the double boiler over a pot of simmering water and continue whisking the egg yolks until all the sugar is dissolved and the mixture is warm to the touch, about 3 minutes.
  3. Transfer the egg yolk mixture to a stand mixer with the whisk attachment, beat on high until the egg yolk mixtures cools and is a very pale yellow color.
  4. Switch to the paddle attachment and cut in the butter one stick at a time, scraping down the sides of the bowl as needed.
  5. Add the cocoa powder, then add the vanilla and mix on high until light and fluffy.
  6. Scrape down the sides of the bowl and add the almond filling and beat on medium/medium high speed until all the filling is incorporated.
  1. Place one wafer on a sheet of foil or plastic wrap.
  2. Spread an even layer of filling on the first wafer being sure to go all the way to the edges then cover with another wafer and repeat until all your filling is gone. (I used a 10" round wafer and ended up with 6 wafers and 5 layers of filling.)
  3. Once the andrut is completely assembled gently push down on the top layer and then using an offset spatula smooth out the buttercream that comes out around the edges.
  4. Cover with plastic wrap or foil and refrigerate for 2 hours.
  5. Once the andrut is set, place the chocolate chips in a microwave safe bowl.
  6. Heat on high for 45 seconds, remove from microwave and stir with a spatula. Microwave for an additional 15 - 30 seconds and stir until all the chocolate is melted.
  7. Unwrap the cold andrut and place it on a cutting board, cut into servings and place them on a tray or cookie sheet.
  8. Transfer the melted chocolate to a ziplock bag and snip one corner. Drizzle the chocolate all over the andrut servings using swirl motions or zig-zag, whatever strikes your fancy.
  9. Place the andrut back in the fridge to set the drizzled chocolate.
  10. Keep in the fridge until ready to serve.


Easy Buttercream Baseball Cookies

Spring is here and that means BASEBALL has begun!  I am a HUGE baseball fan and have been a lover of the Seattle Mariners my entire life!  GO M’s!  But can you believe that this is the first time I’ve ever made baseball cookies?

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

I have been a baseball fan since birth.  My older brother Robert used to take me to Seattle Mariners games on the local city bus all throughout my childhood.  He’d teach me the ins and outs of the games, the line ups and I loved every minute of it.  We’d play catch out in our front yard where he’d quiz me on the Seattle Mariner players, their positions and numbers.  It’s really one of my fondest childhood memories.  I thought of Robert when I made these cookies… and I was happy.  Did you know that I threw out the Ceremonial First Pitch at a Mariners game back in 2008?  Probably one of the coolest things I’ve ever done in my life!

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

When I decided I wanted to make these cookies, I looked online for examples of other peoples work and I found everyone makes baseball cookies using royal icing.  I am not a fan of royal icing.  In fact, I don’t like the way it tastes so much that I refuse to really even learn to work with it.  I mean, what’s the point of making it if I’m never going to eat it?

I started these cookies with my go-to recipe for sugar cookies.  You’ve seen this recipe a dozen times before on my blog and I’ll probably use it a dozen more times.  It really is that wonderful.  And for the frosting, I used my traditional buttercream frosting.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

I posted a picture of these cookies on my Facebook page and on Instagram and got some feedback that they looked sloppy and homemade.  The person also said that people prefer royal icing because it looks more professional.  Well, I tried not to comment negatively on Facebook to this womans feedback… but I feel like I want to say something here.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

I am a home baker.  I am not a professional.  I am a blogger who loves to bake, try new things in the kitchen and share my results with my readers!  I am not striving for perfections or to look like every other store-bought cookie-cutter cookie or cupcake out there.  I truly enjoy that the things I bake look like I made them from home.  That truly is the entire point of my blog… to show that anyone at home can make things that are not only delicious, but beautiful.  So yeah.  thanks for pointing out that it looks homemade… cause that’s what I was going for.  :)

Anyways… back to the cookies.  I really LOVE how these baseball cookies turned out.  I only wish I lived closer to my brother so I could share them with him.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

Easy Buttercream Baseball Cookies

Step One – Frost the Cookie

Spread an even layer of buttercream on the cookie.  Make sure you create a flat top and sides creating a disc of frosting.  Using the flat side of the spatula or a bench scraper works well for this.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

Step Two – Create the Stitching Pattern

Using the cookie cutter, press the side gently into the buttercrea creating a patter to pipe the stiching of the baseball.  Do this on both sides of the cookie.  NOTE: Press gently into the buttercream, you only want a faint pattern, not one that goes deep into the buttercream.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.comEasy Buttercream Baseball Cookies - A step-by-step tutorial! |

 Step Three – Pipe the Stitching

Using the red buttercream in a piping bag fitted with the Wilton #1 tip, pipe the stitches onto the cookies.  Using the pattern you pressed into buttercream, frost a “V” shape along the line making sure the tip of the “V” lands on the pattern line.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.comEasy Buttercream Baseball Cookies - A step-by-step tutorial! |

Flip the cookie over and recipe the sticthing on the other side making sure the stitches so in the opposite direction.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |

Step Five – Allow Frosting to Set

Allow the cookies to sit out for a couple hours until the frosting has firmed and set before putting away or serving.  You don’t want the red frosting to smear all over the place.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! |


5.0 from 1 reviews
Easy Buttercream Baseball Cookies
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
Buttercream Frosting
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 tsp vanilla
  • pinch of salt
  • up to ½ cup heavy cream
  • red gel food coloring
  • Wilton #1 piping tip
  • Disposable piping bag
  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about ⅛" thick. Cut out 3" circles with a cutter and place on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 1-2 minutes before removing to a wire rack to cool completely.
  1. In the bowl of a stand mixer, cream the butter.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to ½ cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Whip on high for 2 minutes.
  6. Separate ⅓ cup of frosting out and color it red with the food coloring gel. Place this red buttercream in a piping bag fitted with a Wilton #1 small round tip.

Homemade Tomato Salsa

Fresh tomatoes, cilantro and lime make this tomato salsa the perfect side to your next taco night or Mexican fesita!

Homemade Tomato Salsa |

A few weeks ago my husband and I went to the Nurnberg Easter Market to buy one thing and one thing only… A Nicer Dicer.  We’ve seen this chopping and dicing contraption at every market we’ve been to in Nurnberg and frankly, it was just time for us to bite the bullet and get one!

This dicer makes the perfect sized pieces of tomato for salsa.  It’s AMAZING.  It literally took my husband less than 15 minutes to prep all the ingredients and make this salsa.

Homemade Tomato Salsa |

Oh… and this salsa.  HEAVEN.  So much better than anything I’ve ever had from a jar.  My daughter wanted to put it on toasted baguettes like bruschetta (not a bad idea… just add basil!) and my son… well, he just ate it by the mouthful!

Homemade Tomato Salsa |

Even if you don’t have a Nicer Dicer, you can still make this salsa… it just might take a little bit longer, but I assure you it will be worth it.


Homemade Tomato Salsa
Prep time
Total time
Recipe type: Appetizer
Serves: 5-6 cups
  • 4 large tomatoes, diced very small
  • 1 large red onion, diced very small
  • ½ bunch of cilantro, stems removed and chopped
  • 2 jalapenos, diced very small (leave seeds in if you want it HOT!)
  • 3 garlic cloved, diced very small
  • salt/pepper to taste
  • ½ tsp chili powder
  • juice and zest of 1 large lime
  1. In a large bowl, combine the diced tomatoes, onion, jalapenos and garlic.
  2. Add the lime zest and the lime juce then toss to combine.
  3. Sprinkle the chili powder on and then the salt/pepper. Stir to combine. Taste to see if it needs more salt/pepper.
  4. Add the chopped chilantro leaves and fold together.
  5. Cover and chill for 1 hour to allow the flavors to come together.

Strawberry Lemon Cake with Spring Flowers

Celebrate spring with this simple, delicious Strawberry Lemon cake with Spring Flowers! Strawberry Lemon Cake with Spring Flowers |

I made this cake for no other reason than I was inspired by a cake that jennycookies made for Easter.  Jenny made a “naked” carrot cake and topped the cake with frosting and a pile of fresh flowers.  The look was unique and stunning.  I had to recreate it!

Strawberry Lemon Cake with Spring Flowers |

Since I wasn’t making this cake for any particular reason or occasion, I decided I’d make a small 6-in cake so I wouldn’t have tons of cake to give away or waste.  I know my family can’t eat an entire cake by ourselves!


For the cake, I used a German recipe I had just used to make an Osterlamm and kicked it up a bit adding fresh lemon zest and lemon extract and coloring the cake pink.  I filled the cake with a simple strawberry filling and frosted it in my usual buttercream but added vanilla bean and lemon extra to bring out even more lemon flavor in the cake.

Strawberry Lemon Cake with Spring Flowers |

The weekend before I made this cake, I went to the Nuremberg Easter Market where the fresh flowers are abundant! I had in mind the kind of flowers I wanted to use and hoped I could find some.  I knew these large Gerbera Daisy’s would be perfect to top my cake!

Strawberry Lemon Cake with Spring Flowers |

Cutting into the cake, you’ll see the beautiful pink cake and strawberry filling.  That next to the white frosting and bright flowers, this cake is a simply gorgeous! I mean seriously… isn’t this cake stunning?

Strawberry Lemon Cake with Spring Flowers |

The flowers on top really bring it to the next level!  You could easily use this cake for Easter, a baby shower, a birthday or a weekend BBQ!

Strawberry Lemon Cake with Spring Flowers |

I almost didn’t want to cut into it!  I just wanted to look at it because it was so pretty!

Strawberry Lemon Cake with Spring Flowers
Recipe type: Dessert
Cuisine: American
Serves: 1 6in 4-layer cake
Strawberry Filling
  • 2 Tbsp unsalted butter
  • 500g strawberries, cleaned and quartered
  • ½ cup granulated sugar
  • juice of ½ a lemon
  • pinch of salt
  • 1 tsp vanilla extract
  • 2 Tbsp all-purpose flour
Lemon Cake
  • 240g unsalted butter, room temperature
  • 220g sugar
  • zest of one lemon
  • 4 large eggs
  • 2 Tbsp vanilla extract
  • 1 tsp lemon extract
  • 320g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup sour cream
  • 2 Tbsp whole milk
  • pink gel food coloring
Lemon Vanilla Bean Buttercream
  • 12 Tbsp unsalted butter, room temperature
  • 1½ lbs powdered sugar
  • ¾ cup heavy cream
  • ⅛ tsp salt
  • 1 Tbsp lemon extract
  • seeds of 1 vanilla bean
  • Fresh flowers
Strawberry Filling
  1. In a large skillet, melt the butter over medium high heat. Add the strawberries and stir to coat.
  2. Mix in the sugar, lemon juice, salt and vanilla extract. Cook on medium high for 3-5 minutes or until the berries begin to break down, the sugar has melted and the berries begin to juice. Do not boil the berries, just simmer.
  3. Remove a few tablespoons of the juice and mix with the flour until smooth. Add this back into the pan and stir to combine. Cook 1-3 more minutes or until the mixture has thickened.
  4. Transfer the filling to another bowl and refrigerate until cool.
Lemon Cake
  1. Grease and flour 2 6in round cake pans. Preheat oven to 350 F degrees.
  2. Zest the lemon into a medium bowl. Add the sugar. Using the back of your spatula, press the sugar into the zest until it becomes fluffy and fragrant.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and lemon sugar for 2 minutes.
  4. Add the eggs one at a time and mix well after each addition making sure to scrape down the sides and bottom of the bowl.
  5. Mix in the sour cream, vanilla and lemon extracts.
  6. In another bowl, whisk together the flour, baking powder and salt.
  7. Add the flour mixture to the wet, scraping the sides and bottom of the bowl first. Mix on medium-low speed until combined. Add the milk and food coloring then mix again until combined. Give the batter a few mixes by hand with a spatula.
  8. Divide batter evenly between the two pans and level with an offset spatula.
  9. Bake on the center rack for about 40 minutes or until a toothpick comes out clean and the tops are golden.
  10. Cool in the pans for 10 minutes until removing to a wire rack to cool completely. When you remove them to the rack, place them top side down to encourage the top to level out flat.
  11. Once the cakes have cooled, trim the tops so they are the same height. Measure the height then cut them horizontally down the center, creating two halves for each cake.
Lemon Vanilla Bean Buttercream
  1. In the bowl of your stand mixer cream the butter until smooth. Add the powdered sugar and beat on high until incorporated.
  2. Add the heavy cream, salt, extract and vanilla bean seeds. Scrape down the sides of the bowl and beat on high for 3-4 minutes. Scrape the bowl again and beat another 2-3 minutes.
  1. Place one layer of cake, cut side up, on a cake board or plate. Spread an even layer of strawberry over the top coming almost to the edge. Don't put so much on that when you put the next layer on it will all squeeze out. Place a second layer cut side down and repeat. Do this until all four layers are on the cake.
  2. Spread a very thin "crumb coat" of frosting on the top and sides of the cake. This will help trap in the crumbs and frosting before you actually frost the cake. Chill the cake in the freezer 20-30 minutes or until the cakes are firm and the crumb coat is set.
  3. Spread a ¼ inch layer of frosting on the top of the cake and level flat with a spatula.
  4. Using a piping bag fitted with a large round tip, use the petal technique to frost the sides of the cake.
  5. Cut the stems of the flowers almost completely off. Leave about ¼-1/2 inch to help stabilize the flower on the cake. Place the flowers on the top of the cake. There is no rule or right way to do this. Arrange the flowers however you think looks the most beautiful.
  6. Chill the cake until an hour before you want to serve it. Serve it the day you make it.

Strawberry Lemon Cake with Spring Flowers | 

Osterlamm – German Easter Lamb Cake

Simple, buttery cake topped with powdered sugar baked in a lamb shaped pan makes the utterly delicious and traditional German Osterlamm or Easter Lamb Cake!Osterlamm - German Easter Lamb Cake |


I wasn’t going to post this cake.  I mean, Easter is over and it’s not really something just anyone can make.  You have to have the special Osterlamm pan to make and those are hard to get unless you live in Germany.  But, when I got asked a dozen times for the recipe, I decided that it was probably a good idea to put it up!Osterlamm - German Easter Lamb Cake |

My German friend Mareile remembers her Oma (Grandma) making Osterlamm when she was a child and today Mareile makes it for her two children.  Our babies, Matty & Lena, were born 2 weeks apart from each other and are baby BFFs now!   This picture was from their first Easter together in 2012.

Osterlamm - German Easter Lamb Cake |

For most of the world, the Osterlamm is just a delicious treat, but here in Bavaria, Germany it has a more important meaning for those who believe the Catholic faith. The symbolism of the lamb goes back to the Passover lamb, which is sacrificed in Judaism for Passover. Because Jesus was Jewish, the Last Supper took place on the evening of Passover and he was crucified on the day (sacrificed) was, this symbolism has arisen. In Germany, a lamb is sacrificed at Easter, but baked in commemoration of the resurrection, a cake in the shape of an Easter lamb.

Osterlamm - German Easter Lamb Cake |

In the weeks preceding Easter, each bakery bakes and sells hundreds of these cakes.  Some are covered in powdered sugar, some a lemon glaze and some even cover them in chocolate and candies.  My favorite is with the powdered sugar and then dunked in my coffee! So delish!

You can get your own Lamm-backform (cake pan) here or here!

I’m definitely making this a new Easter tradition for my family!


5.0 from 2 reviews
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: German
Serves: 1 lamb
  • 120g unsalted butter, room temperature
  • 110g granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract (or 1 packet of vanilla sugar)
  • 160g all-purpose flour
  • 1 tsp baking powder
  • ⅛ tsp salt
  • 1 Tbsp whole milk
  • powdered sugar for dusting
  • Osterbackform "Lamm" (Easter Lamb Pan) - 27.5cm x 15cm x 6.5cm
  1. Preheat your oven to 350F or 180C degrees. Butter and flour the inside of the lamb pan and clip the sides back together. Place the lamb pan on a baking sheet UPSIDE DOWN.
  2. Cream together the butter and sugar for about 2 minutes.
  3. One at a time, add the eggs and mix well after each egg. Add the vanilla extract and mix to combine.
  4. In another bowl, whisk together the flour, baking powder and salt. Add this to the butter/sugar and mix until just combined. Scrape down the sides of the bowl, add the milk and mix until smooth - no more than about a minute. You don't want to overwork the batter.
  5. Pour all the batter into the prepared lamb pan and smooth out the top. Bake for 45 minutes.
  6. Allow the lamb to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
  7. Trim off any excess cake from the seams. If the lamb does not sit upright, trim a little off the bottom to make it level.
  8. Dust the cake with powdered sugar.
  9. Optionally, you can melt a bit of chocolate and pipe on ears and eyes. Also, you can tie a ribbon around the lambs neck.
  10. Serve immediately!


Creating a Glam Easter Brunch and Tablescape on a Budget

Creating a Glam Easter Brunch and Tablescape on a Budget shouldn’t be difficult… it should be fun! This DIY tutorial includes both food & decor ideas to host a glamorous yet thrifty brunch your guests will be impressed with!Creating a Glam Easter Brunch & Tablescape on a Budget |

I’m so excited to be presenting you this two part series on how to create a Glam Easter Brunch and Tablescape with Rachel of  Rachel and I have done several blogging collaborations in the past, but this one is by far my favorite!  In this series, we’ll show you how we planned, shopped for, baked and set up our Easter Brunch.   And the best part… it was all done on a budget!

If you’re starting here on my blog I’ll be going over everything food related.   I’ll show you how I planned my menu, what’s on the menu to and how I made it and how I styled the food on the tablescape.  On, Rachel will go over all the details of the tablescape.  She’ll cover the place settings, the printables, the centerpiece and flower arrangements and everything in between.

Creating a Glam Easter Brunch & Tablescape on a Budget |

Menu Planning

Before I could bake anything for brunch, I had to decide what I wanted to make.  For our Easter Brunch, I knew I wanted to serve food that could be easy to plate and served buffet style and made ahead of time.  I didn’t want to be rushing around Easter morning trying to cook and bake after getting home from church.

Main Dish – Quiche

For the main dish, I chose to make a quiche.  A quiche is a great choice for a brunch because it can be made ahead of time and served cold or room temperature.  This Southwestern Fajita Quiche is a take on one of my families favorite flavors… Mexican.  I seriously think we eat something with bell peppers and onions it at least twice a week so making a fajita quiche was too easy of a decision to make.

Southwestern Fajita Quiche |

My Southwestern Fajita Quiche is made using a premade pie crust then filled with whipped eggs and cream, bell peppers, onions, steak and the perfect mix of seasonings.  I served it with a sides of sour cream and salsa, but you could serve chives, cilantro, diced tomatoes too.  Just put out whatever your family likes.

This quiche is filling, flavorful and so incredibly delicious.  It truly is the best main dish for a brunch!

Southwestern Fajita Quiche |


Side Dish – Fruit Salad

I love fruit salad, but I’m picky about the fruit that I include it.  Berries and bananas are my go-to favorite fruits for salads.  But, since this dish is for our Easter Brunch, I knew that it couldn’t be boring.

Creating a Glam Easter Brunch & Tablescape on a Budget |

To amp things up for this fruit salad, I added the juice of a lemon, honey, cinnamon and a dash of nutmeg.  All those flavors together really brings a simple fruit salad to the next level!

Fruit Salad

  • Blueberries
  • Strawberries, cleaned and quartered
  • Blackberries
  • Raspberries
  • Banana, sliced
  • Lemon, juiced
  • Honey
  • Cinnamon
  • Nutmeg


  • In a large bowl, gently toss together the berries and banana together.
  • Pour the juice of 1 lemon over the fruit and toss.
  • Drizzle a generous amount of honey over the top of the fruit then sprinkle cinnamon and a dash of nutmeg to taste.
  • Chill until ready to serve.

Side Dish – Blueberry Muffins

To accompany the quiche and fruit salad, I decided I want to add a bread element to the menu.  I decided on my Jumbo Blueberry Muffins and added a simple strudel topping.  The juicy blueberries pop out of this muffin making this the perfect side to the quiche! And, you can make them ahead too!

I baked these muffins in grease proof liners from Sweets & Treats Boutique.  STB is an awesome party supply company because they offer several products in matching colors and patterns!

Creating a Glam Easter Brunch & Tablescape on a Budget |


Side Dish – Rice Krispie Treat Dipped Bunny Pops

Because Easter wouldn’t be complete with out a bunch of kids running around, I created a little something extra to make our little ones happy!  Hand dipped Rice Krispie Treat Bunny Pops!

Creating a Glam Easter Brunch & Tablescape on a Budget |

These bunnies are so incredibly easy to make!  I used the same technique to make them that I did when making the krispie pops for Matty’s Minion party.

Rice Krispie Treat Bunny Pops

  • Double batch of Rice Krispie Treats (make as directed on cereal box)
  • Bunny shaped cookie cutter
  • White candy melts
  • Purple sugar sprinkles
  • Purple food gel coloring
  • Purple paper straws
  • Parchment or Wax paper


  • Cut out Rice Krispy Treats using the bunny cookie cutter.  Using leftover scraps make small balls for the bunny tails. Press the bunny onto the table so it stands up straight.  Do this before you dip.
  • Melt the candy melts as directed on the packaging.  Add a drop or two of coloring and mix until uniform in color.
  • Dip the ears of the bunny in the melted candy, tap the bunny on the edge of the bowl so the excess drips off.  Immediately cover in purple sugar crystals.  Set it standing up on a piece of wax paper.
  • Dip a straw into the melted candy about an inch then press it into the top of the bunny between the ears.
  • Allow them to dry completely before moving.

Tablescape and Food Display

Creating the tablescape for the dining table along with the displays for the sideboards was a lot of fun!  Rachel and I had ideas in our minds of how we wanted things to look, but it was a matter of finding everything we needed at the stores here in Germany without spending a fortune.

Creating a Glam Easter Brunch & Tablescape on a Budget |

Tablescape – place settings

Each place setting included a plate and glass, both of which were gold rimmed that Rachel already had.  We purchased lavender napkins and coasters at the Euro store along with egg cups and purple easter egg candles.  On top of each plate is a DIY name card which which you can find a full tutorial for on!

You’re going to love how Rachel created the name cards & used elastic to tie it all together!

Creating a Glam Easter Brunch & Tablescape on a Budget |


Tablescape – Centerpiece

Fresh flowers are the main focal point for our entire tablescape for both the main dining table and the sideboards.  Rachel went to the local market and picked out all the lavender colored flowers along with a few accents she thought would go well together.  Rachel goes into all the details of the floral arrangements on

Creating a Glam Easter Brunch & Tablescape on a Budget |

On trend right now are DIY tissue paper tassel garlands.  Rachel and I both have one hanging in our office which we made ourselves.  You can see Rachel’s HERE and mine HERE on our Instagrams!

Rachel had the genius idea of creating a tissue paper tassel garland to use instead of a table runner and as a focal point on our Easter table.  Being able to bring texture, color and height into the table really created a dramatic WOW factor for the table and the entire look of our brunch! Rachel has all the details on how you can recreate this look on!

Creating a Glam Easter Brunch & Tablescape on a Budget |

Bunnies.  Bunnies.   And more Bunnies!  Since this was an Easter Brunch, we wanted to incorporate some kind of “cute factor” that could be carried out throughout the entire decor of the brunch.  Everywhere we went, we found cute, inexpensive ceramic bunnies.   Rachel painted the ones that were off color to our theme and instantly we have the cutest bunnies ever!

Creating a Glam Easter Brunch & Tablescape on a Budget |

Sideboard – Food Display

I wanted to create height and depth when displaying the food for our Easter Brunch.  To do this, I used a variety of bowls in size and display stands in height.  I kept them in the same texture of either glass, crystal or ceramic to create continuity.

Creating a Glam Easter Brunch & Tablescape on a Budget |

Adding the tall flowers in the skinny vases along with baskets of flowers on the candle sconces continued the floral theme to the sideboard.  You don’t have to put sconces up on your wall, but I already had them there and it was a perfect fit for the little purple baskets we found at the Euro store.

Creating a Glam Easter Brunch & Tablescape on a Budget |

You may remember from my home office makeover that I had three mason jars made to match my office.  This white and gold dot jar made a perfect place to display the forks for the brunch.   On the dining table and the sideboard, we were able to add another kick of lavender by using the coasters we found at the Euro store.

Sideboard – For the Kids

Like with the Rice Krispie Bunny Pops, I wanted to create a special area of the display that was just for the kids!

Creating a Glam Easter Brunch & Tablescape on a Budget |

Instead of paying for brand new glass milk jars (which can be super expensive), I simply saved the Starbucks Frappuccino jars every time I bought one.  Before I knew it, I had a dozen!  In each jar are STB paper straws that perfectly match the liners I used on the blueberry muffins and are the same straws I used for the Krispie Bunny Pops!

Creating a Glam Easter Brunch & Tablescape on a Budget |

For only a few Euro, I purchased two jars with gold lids then hot glued white ceramic bunnies to the top and filled the jars with gold & lavender foil wrapped candies.  I love these so much, that I think I’ll keep them out all year round with seasonal candies in them!

Creating a Glam Easter Brunch & Tablescape on a Budget |

Here’s where you can get some of the things I used or very similar…
Cupcake Liners – Sweets & Treats Boutique
Paper Straws – Sweets & Treats Boutique
Glass Jars (similar) – Hobby Lobby
White Ceramic Cake Plate (similar) – Martha Stewart
Ceramic Bunnies (similar) – Hobby Lobby
Glass Milk Jar (similar) – Michael’s
Painted Mason Jars – Just Add Glitter by Marla
Two Tier Serving Rack (similar) – Hand Crafted & American Made

but wait, there’s more!

Make sure you head over to Rachel’s blog for the second part in this Creating a Glam Easter Brunch and Tablescape on a Budget series!  Rachel will have free printables, DIY tutorials and lots more pictures of the tablescape!

>>>>>>>>>>> Click here to go to <<<<<<<<<<

Southwestern Fajita Quiche

With Easter just a few days away, I prepared for you a delicious Southwestern Fajita Quiche that is perfect for Sunday brunch!

Southwestern Fajita Quiche |

I’m not going to pretend that I’m an expert quiche maker.  In fact,  this is the first I’ve ever made.  Typically for breakfast, my family makes an egg scramble where we just throw everything into one pan and mix it all up until it’s cooked… fast, easy and delicious! But for Easter, I want to serve something a bit nicer, but still just as easy!

Southwestern Fajita Quiche |

This is a Southwestern Fajita Quiche because it’s like your favorite fajita baked into a crust surrounded by delicious eggs.  To make things simple, I used a package of stir fry steak from the grocery store so I didn’t have to trim and cut a big hunk of steak.  If you didn’t want to dice up your veggies, you could just as easily use a bag of frozen stir fry veggies… but I like fresh, so that’s what I used! I also used already shredded cheese on top and only added the seasonings I had in my cabinet.

Southwestern Fajita Quiche |

Not only do I love this quiche because it tastes amazing, but because it can be either served hot out of the oven, cold or at room temperature!  Which makes it so versatile!  When my family ate this quiche, it had been sitting at room temperature for several hours and was so good!  The next day we warmed it up and was perfection!  I honestly don’t know which way I prefer it more!

Southwestern Fajita Quiche |

Oh a side note… aren’t my nails adorable?  They are Jamberry nails and I am absolutely in love with them!  The set I am wearing in this photo is from their new Spring line and is called Desert at Dusk.  If you’re interested in getting them for yourself, contact my friend and consultant, Kristine Rego!  She’ll help you out!

I served my Southwestern Fajita Quiche with sour cream and salsa for condiments and a simple fruit salad as a side.  You really don’t need much more than that to complete this meal, but if you wanted to the possibilities are endless.  Crème fraîche, chives, scallions, hot sauce.  Yum!  One slice of this full-flavor quiche and you’ll be full and happy for hours!

Southwestern Fajita Quiche |

For more about my Easter Brunch, check back tomorrow for an amazing collaboration with!

Happy Easter!

Southwestern Fajita Quiche
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
  • 28cm round fluted baking dish
  • 1 premade pie crust
  • 10 eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 Tbsp unsalted butter
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 can of diced tomatoes, drained
  • 1lb stir fry steak (or steak cut into small strips)
  • Oregano
  • Chili powder
  • Chili peppers
  • Salt/pepper
  • 1 cup shredded Mexican cheese
  1. Preheat oven to 450F degrees.
  2. Bring the premade pie crust to room temperature then roll it out in a 28cm fluted, round baking dish. Gently press the crust into the pan making sure it's up against both the side and bottom of the pan. Trim any extra crust from the sides. Poke holes in the bottom and sides of the pan. Bake for 10-12 minutes or until the crust is firm and browned. Set aside to cool.
  3. In a frying pan, brown the steak over high heat and add salt and pepper to taste. Remove from the pan into a large bowl lined with paper towels to drain off any extra grease. Dice the steak into smaller, bite size pieces and place back in large bowl minus the paper towel.
  4. In the same pan, melt 2 Tbsp butter. Add the diced peppers and onion then salt and pepper to taste. Cook the peppers and onions over medium-high heat for 4-5 minutes or until they become tender. Add the cooked veggies to the bowl with the steak and toss together.
  5. Drain the can of tomatoes and add it to the steak and veggies and toss again.
  6. Sprinkle the meat and veggies with chili powder and chili peppers to taste.
  7. In the bowl of your stand mixer fitted with the whisk attachment, combine the eggs, milk and cream. Turn the mixer to medium-high and whisk for 6-7 minutes. You want this egg mixture to be light and fluffy. Add salt/pepper and chili powder to taste and whisk again for 1 minute.
  8. To the bottom of the prepared pie crust, add a even layer of the meat & veggie mixture. You may have some left over from this, but you want one single layer across the bottom.
  9. Slowly pour the egg mixture into the crust until it's about 80% full. Sprinkle an even layer of the cheese on top. Pour remaining egg mixture into the center of the quiche until it just reaches the top of the crust and a small edge can still be seen. NOTE: The quiche will collapse and shrink after baking so you want to fill it up as far as possible and still be able to move it.
  10. Sprinkle Oreagno over the top.
  11. Bake for 45-60 minutes or until a toothpick comes out clean. NOTE: You may need to create a foil shield for the sides, rim of the quiche to prevent it from burning.


How to Host a Slime Party

This post is sponsored by Acorn: An Influence Company #ReadySetSlime

Imagine being asked by Nickelodeon and Walmart to create a Slime Moment with your kids to get excited for the upcoming Kids’ Choice Awards on March 28!   Now also imagine that you’re a blogger who can’t do anything small.  And then imagine that you live in Germany where you don’t have access to amazing stores like Walmart to buy your supplies.  In my world, that’s a challenge worth accepting! You can imagine how excited I was when I was chosen as one of 5 bloggers to participate in this project with Nickelodeon and Walmart and my wheels started turning with all kinds of awesome plans, recipes and decorating ideas!

Follow #ReadySetSlime on Twitter and Instagram for more fun!

How to Host a Slime Party | #ReadySetSlime

Instead of creating a slime moment for just my two kids, I invited two of my friends who have six school age children between them to join us.  Three moms, one dad and eight kids make for a fun afternoon of slime!

For this Slime Party, we made slime-filled cupcakes then got messy with some easy DIY slime and finally we finished the afternoon with a goodie bag of homemade slime-filled chocolates!  Loads of fun for all ages!

First, watch this video and then read below for all the details to Host a Slime Party! Enjoy!

Set the Scene!

How to Host a Slime Party | #ReadySetSlime

Before the party even began, I had to Set the Scene!  This was super fun to plan!  Lime green everything!  Here’s what I gathered for the party:

  • Lime green vinyl table cover, napkins and cups – I got this at my local drug store, but you can find them at Walmart too!
  • Glass milk jars –  I drink a lot of those bottled coffee drinks from that one super popular coffee joint… so I saved a bunch of those jars, took off the labels and cleaned them out.  Instant milk jars!
  • Lime green polka dot paper straws & treat bags – I ordered these online from Sweets  & Treats Boutique, but I’m certain you could find similar at Walmart!
  • Cake stand – I’ve had this white cake stand for a while, but you could use a glass stand or lime green if you had one!  I think it adds a fun focal point to the table and makes a display for the finished product!

How to Host a Slime Party | #ReadySetSlime

You don’t have to gather everything I did, just use what you have at home!  If you go to Walmart and you don’t see exactly what I found, no worries… just pick out from the selection they do have.  Get your creative juices flowing!

Slime Filled Cupcakes

Filling and decorating cupcakes is fun for kids of all ages!  At my Slime party, kids from ages 3 to 15 got in on the fun… Moms too!  Before the party, I made a few dozen cupcakes and frosting ahead of time and prepared the slime filling.

How to Host a Slime Party: Slime-filled Cupcakes | #ReadySetSlime

Oh, you’ll never guess what I used for the slime filling either!  LIME CURD!  Seriously.  I’ve seen other cupcakes before that have used frosting or gel for the slime, but I wanted something more delicious and less full of chemicals.  Seriously genius if I do say so myself!


  • Cupcakes & buttercreamI used this recipe and tinted the frosting green with leaf green gel coloring.  Bake the cupcakes in green liners.  I got these polka dot liners from Sweets & Treats Boutique, but you can find similar at Walmart.
  • Lime Curd – see recipe below
  • Disposable piping bags and round piping tips in both small and large sizes.


  1. Core the center of each cupcake and fill with lime curd.
  2. Fill a piping bag fitted with a large round tip with frosting.  Fill another piping bag fitted with a small round tip with lime curd.
  3. Fill each cupcake using a spoon with lime curd.  Top the cupcake with a swirl of frosting then garnish with lime curd that oozes down the side of the cupcake.

How to Host a Slime Party: Slime-filled Cupcakes | #ReadySetSlime

After the kids all decorated one cupcake just like this, I let them go crazy with the frosting, curd and sprinkles!  They came up with some pretty creative cupcakes!  I’m certain that they could have decorated cupcakes for hours if I had more frosting and cupcakes!

How to Host a Slime Party: Slime-filled Cupcakes | #ReadySetSlimeHow to Host a Slime Party: Slime-filled Cupcakes | #ReadySetSlime

How to Host a Slime Party: Lime Curd
Prep time
Cook time
Total time
  • 1 lb granulated sugar
  • 4 eggs, lightly beaten
  • 6 oz unsalted butter
  • 3 large limes (or 4 smaller ones)
  1. Zest & squeeze the limes and set aside.
  2. Using a double boiler, melt the butter on medium heat.
  3. Add the sugar, lime juice and zest, whisking until smooth.
  4. Bring to a soft, slow simmer (but NOT a boil) and add eggs and whisk thoroughly. Stir constantly until thickened. Make sure not to boil or bring the heat too high, you don’t want to cook the eggs.
  5. Cook until the curd sticks to the back of a wooden spoon and is nice and thick (approx 10 mins).
  6. Transfer to an air tight container and cool in the refrigerator for at least 1 hour.
  7. Stores for up to a week in the refrigerator.

How to Host a Slime Party: Slime-filled Cupcakes | #ReadySetSlimeSlime Time

After the fun of decorating cupcakes, it was time to get messy!  Since I have a young child, I wanted to make a slime that was non-toxic in case Matty wanted to put it in his mouth.  So, I found a recipe for slime that included only corn starch, water and a little food coloring.

How to Host a Slime Party | #ReadySetSlime

This recipe makes enough for one child to play with, double, triple or quadruple to make more! At our party, each child shared a double batch!


  • 1 cup of corn starch
  • 1 cup water
  • 1 sealable sandwich bag
  • green liquid coloring
  • small bowls


  1. In the sealable bag, mix the corn starch, coloring and water together until it forms a paste.
  2. Pour the paste into a small bowl.
  3. Have fun!  The faster you move, the harder it is to work with the slime, slower movements and the slime moves!

How to Host a Slime Party | #ReadySetSlime

So you know how I said I made this non-toxic for my little one… well, he only played with the slime for about 2 minutes.  Apparently, he doesn’t like getting messy.  hehe

How to Host a Slime Party | #ReadySetSlime

Slime Filled Chocolates

As a treat for everyone to go home with, I made slime-filled chocolates ahead of time.  Don’t worry, they aren’t really filled with slime, it’s white chocolate!

How to Host a Slime Party: Slime-filled Chocolates | #ReadySetSlimeSupplies:

  • Candy molds
  • Semi-sweet or dark chocolate, melted – enough to make the chocolates according to the specifications on the candy mold package.
  • White chocolate ganache filling – see recipe below
  • Green sugar crystals


  1. Fill each mold with a tablespoon of melted chocolate.  Tip and turn the mold to move the chocolate around the inside of the mold being careful not to get any chocolate above the top edge.  Flip the mold upside down and let any extra chocolate drip out.  Place the mold in the freezer until the chocolate has set, about 5-10 minutes.
  2. Fill each mold with the ganache filling until just full leaving a small edge on the top.  Place back in the freezer until the ganache is firm, about 20 minutes.
  3. Reheat chocolate if necessary then use a spoon to cover the tops of the chocolates.  Press the back of the spoon on the top and pull up in the center,  this will create a finished look to your chocolate.  Sprinkle with green sugar crystals.  Chill for at least 1 hour or until ready to serve.

How to Host a Slime Party: Slime-filled Chocolates | #ReadySetSlime


How to Host a Slime Party: Green White Chocolate Ganache Filling
Cook time
Total time
Serves: 2 cups
  • 9 oz white chocolate, finely chopped
  • 1 cup heavy cream
  • 1 tsp vanilla
  • green gel food coloring
  1. Place the chopped chocolate in a medium glass bowl.
  2. In a small, heavy sauce pan heat the heavy cream until just boiling/simmering.
  3. Pour hot cream slowly over the white chocolate and let sit for 3 minutes without touching. With a rubber spatula, stir the ganache until all the chocolate has melted and is smooth.
  4. Mix in the vanilla extract and the green gel food coloring.
  5. Chill until set or about 2-3 hours.

Doesn’t all this look like loads of fun? I know it got me excited to tune into the Kids’ Choice Awards 2015 on Nickelodeon! Follow #KCA on Twitter for all the fun this Saturday, March 28!!