Apfeltasche – German Apple Turnover

This is a sponsored conversation written by me on behalf of KitchenAid. All opinions and text are mine.

Apfeltasche -  German Apple Turnover | JavaCupcake.com

I am inspired by the world around me every day to create and try new things in the kitchen.  Recently, I’ve been seeing pastries pop up in the local German bakeries filled will delicious apples.  The Apfeltasche or the Apple Turnover is one of my husband’s absolute favorite goodie from the bakery so I knew I had to try and recreate it at home!

I absolutely love my KitchenAid Stand Mixer and use it any chance I get.  This Apfeltasche recipe is the perfect opportunity to use my KitchenAid Stand Mixer because it requires the use of both the paddle and and dough hook to make the dough.

If you don’t know anything about KitchenAid, you really should check out KitchenAid’s new line of black stainless steel appliances.  It’s sleek, sexy and top of the line!

Apfeltasche -  German Apple Turnover | JavaCupcake.com

I was especially inspired by this recipe because the dough calls for the use of Quark.  If you aren’t farmiliar with Quark is a warmed soured milk that is strained until you have a thick creamy cheese left.  It is similar to cottage cheese, ricotta or mascarpone.  Since quark is hard to find in the USA, I used mascarpone in this recipe.  The quark is mixed with oil and eggs before flour is added.

One of the best things about German baking is that their pastries are not overly sweet.  This recipe is no exception.

Apfeltasche -  German Apple Turnover | JavaCupcake.com

The apples are really the star of this apple turnover.  Tart Granny Smith apples are used to fill the turnover and are simply spiced with sugar and cinnamon.  Each bite of this turnover is a bit sweet but a lot tart, delicious apple.  Serving this Apfeltasche with a cup of coffee would be the perfect Sunday morning treat for you and your loved one.

Do you have a favorite apple recipe?  A recipe that stands out from the crowd? KitchenAid & The Food Network want to see your recipe for a chance to win some amazing prizes!  To enter is simple.  Make your favorite apple recipe, snap a photo and upload it to Instagram or Twitter and use the hashtag #KitchenAidContest.  So simple!  Your recipe could win you a private cooking lesson with Chef Zakarian and the new black stainless suite of appliances from KitchenAid.

Apfeltasche
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Filling
  • 1 kg (6 medium) Granny Smith Apples
  • 1 Vanilla bean, seeded
  • 50 g (¼ cup) Sugar
  • 6 EL (½ cup + 2 Tbsp) Water
  • 4 Tbsp Apple juice
  • 1 Tbsp Corn starch
  • ¼ tsp Cinnamon
Dough
  • 600 g (5 cups, not packed) Flour
  • 2 tsp Baking powder
  • 300 g (1 ¼ cup) Quark or Mascarpone
  • 200 g (1 cup) Sugar
  • 10 EL (½ cup + 2 Tbsp) Milk
  • 10 EL (½ cup + 2 Tbsp) Vegetable oil
Assembly
  • 1 Egg, separated
  • 1 Tbsp water
  • Powdered sugar, for dusting
Instructions
  1. Preheat oven to 200 C or 390 F. Line baking sheets with parchment paper.
Filling
  1. Peel, core and small cube apples and place them in a medium pan. Mix corn starch with the apple juice then pour it over the apples. Add water, lemon juice, cinnamon, sugar and vanilla bean seeds and mix until combined. Heat to high then reduce to low and simmer for about 5 minutes or until the apples are just soft, but still firm to the touch and the liquid has begun to thicken. Remove from the heat and allow to cool.
Dough
  1. In the bowl of your stand mixer with the paddle, combine the mascarpone, oil, milk and sugar and mix until combined. In another bowl, whisk together the flour and baking powder. Gently add the flour to the wet ingredients and mix with the dough hook until just combined.
  2. Turn the dough out onto a floured surface and knead 2-3 times. DO NOT overwork the dough. Roll the dough out into a large rectangle, very thin rectangle. Cut 16 rectangles from the dough.
  3. On 8 of the dough pieces, cut 4-5 slits across the middle of the dough to create vents. Arrange the remaining pieces of cut dough on the prepared baking sheet. Brush egg whites on the outside edges of each piece then spoon apple filling in the center. Spoon as much of the apple filling as you can on to the dough. The apples will cook down so you want to use up all of the apple in the filling.
  4. Place a vented piece of dough on top of the apple filling with the floured side down. Pinch the sides of the dough together until sealed. Brush the top of the turnover with egg yolk mixed with 1 Tbsp of water. Repeat this process with the remaining pieces.
  5. Bake for 15-20 minutes or until golden brown.
  6. Once cooled, sprinkle with powdered sugar.

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This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all mine.

Roasted Apricot and Peach Cake

Roasted apricots and peaches fill this decadent summer cake with unparalled flavor.  This fruit cake is a must-make for the summer!

Apricot filled Peach Cake | JavaCupcake.com

Yesterday, I shared details on the design of this cake and today I’m share the recipe for the inside.  This Roasted Apricot and Peach Cake is a magnificant treat for summer fruit lovers.

I began this cake with the idea that I wanted to include seasonal roasted fruit into a cake.  When I went to the store the apricots and peaches were fresh so I decided on them.

Roasted Apricot and Peach Cake | JavaCupcake.com

The process off roasted the fruit made my house so incredibly amazing.  Butter, brown sugar and cinnamon topped each halved piece of fruit which were then roasted until soft, sweet and golden brown.

The roasted peaches and apricots almost didn’t make it into the cake because I really wanted to just eat them hot off the pan.

Roasted Apricot and Peach Cake | JavaCupcake.com

I diced the peaches and folded them into the cake batter and pureed the apricots along with cinnamon and sugar to make the filling.  These two flavors are a the perfect cake combination.  Sweet, tart, and a bit savory.

The cake itself was crumbly, but in the best way possible, moist and so incredibly flavorful.

Roasted Apricot and Peach Cake | JavaCupcake.com

Although you can’t really tell from the decoration, the cake is covered in a whipped white chocoalte buttercream.  I knew I wanted a a frosting flavor that wasn’t too sweet, but had it’s on distinct flavor to go with the fillings of this cake.  When my husband suggested white chocolate as I was brainstorming ideas for the flavors of the cake I knew it was the winner.

I shared the cake with my neighbors and got rave reviews.  Not only was it beautifully decorated Katherine Sabbath style (read more about that here), but it was decadently delicoius.

Katherine Sabbath Inspired Cake | JavaCupcake

 

I really hope you make this cake.  It’s completely worth the effort of roasting the fruit and even if you don’t decorate it like I did… it’s going to be delicious.

Happy Baking!

Apricot filled Peach Cake with White Chocolate Buttercream
 
Author:
Recipe type: dessert
Cuisine: American
Ingredients
Roasted Fruit
  • 6 large ripe peaches
  • 25-30 ripe apricots
  • brown sugar
  • unsalted butter
  • cinnamon
Peach Cake
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • 2½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
  • 1 Tbsp vanilla extract
  • Roasted peaches
Apricot Filling
  • Roasted apricots
  • ¼ cup brown sugar, loose
  • 2 Tbsp unsalted butter
  • 1 Tbsp vanilla
White Chocolate Buttercream
  • 300g high quality white chocolate
  • 1½ cups unsalted butter, room temperature
  • 2 lbs powdered sugar
  • ¼-1/2 cup heavy cream
  • 1 Tbsp vanilla
  • pinch of salt
  • Lemon yellow, pink, leaf green, blue Wilton gel food coloring
Instructions
Roasted Fruit
  1. Preheat oven to 425F degrees. Line a baking sheet with foiil.
  2. Cut in half and take the pit out of the peaches and apricots and place them cut side up on the baking sheet.
  3. Put a dab of butter onto each half of fruit then sprinkle with brown sugar and cinnamon.
  4. Roast for 25-30 minutes or until they are hot, soft in the middle and begin to brown.
  5. Allow to cool completely.
Apricot filling
  1. In a small bowl combine the roasted apricots, brown sugar, butter and vanilla. Mix togehter with a whisk until completely incorporated.
  2. You want to mash up any pieces of apricot and remove any skin that is still in large pieces. The goal of the filling is to be the consistency of jelly.
Peach Cake
  1. Preheat the oven to 350F degrees. Line 3 8-inch round cake pans with grease, parchment paper and flour.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes or until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition making sure to scrape the sides and bottom of the bowl periodically.
  4. In another bowl, whisk together the flour, baking soda and salt.
  5. Add the sour cream and vanilla extract to the butter and sugar and mix until incorporated.
  6. In small parts, add the flour and with the mixer on medium-low speed mix until all the flour has been incorporated. DO NOT OVER MIX.
  7. Dice the roasted peaches into ¼in chunks and remove any skin that comes off the peahces easily. Fold the peaches into the batter. Scrape the bowl down to make sure everything has been incorporated evenly.
  8. Distribute the batter evenly in the three prepared pans.
  9. Bake for 25-40 minutes or until a toothpick comes out of the center clean.
  10. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
White Chocolate Buttercream
  1. Chop the white chocolate into small chunks and place in the pan of the double boiler. Melt the chocolate over medium heat until smooth. Set aside to slightly cool but not set.
  2. In the bowl of your stand mixer, beat the sugar and butter together until smooth.
  3. Pour in the cooled chocolate and and mix until combined. Add the salt, vanilla and ¼ cup of the heavy cream and beat until smooth.
  4. Add up to ¼ cup more heavy cream until you get your desired consistency. Beat on high for 3-4 minutes or until fluffy.
Assembly
  1. NOTE: Coloring the cakes green and orange are optional. I've detailed the process to get the frosting the colors I have freatured here. Feel free to leave the frosting white.
  2. Reserve at least ½ the white frosting and set aside. Separate the remaining frosting into two bowls.
  3. To make the peach, combine equal parts of lemon yellow and pink. Remember to start with less color, you can always add more. Mix until smooth and combined. Set aside.
  4. To make the mint green combine 1 part leaf green, 1 part yellow and 2 parts blue. Start with less... add more color as needed. Mix until smooth and combined. Set aside.
  5. Place one cake on your cake plate. Pipe white frosting along the outside edge of the flat top of the cake to create a border for the filling. Fill the top of the cake with a generous layer of apricot filling until it just reaches the top of the frosting border.
  6. Place a second layer on top gently and repeat the filling process.
  7. Finally, lay the third layer of cake on top.
  8. Crumb coat the entire cake and freeze for 20 minutes or until the frosting has set.
  9. Frost the outside of the cake generously. Use a straight edge to make smooth.
  10. To create the orange & green look, frost the top ⅓/ of the cake with orange frosting, the middle ⅓ with white and the bottom ⅓ with green. Use a straight edge to blend them together.
  11. For more on decorating, visit this post with details.

 

Katherine Sabbath Inspired Cake

Kathrine Sabbath is a revolutionary cake maker and her style is unlike anyone else.  Inspired by Kathrine’s style, I set out to make my version of her innovative cake!

Katherine Sabbath Inspired Cake | JavaCupcake

If you’ve never heard of a Kathrine Sabbath cake, no worries.  Just google her and you’ll see so many of her beautiful creations.  My favorite place to follow her work is Instagram, which is where I first discovered her cakes.

katherine-sabbath-credit-daniel-boud-019

Photo credit: Timeout Sydney

Kathrine style uses bright colors and creative toppers for her cakes.  When I set out to make this cake I knew I wanted to use two colors, peach and mint.  However, when I mixed the food coloring they turned out a bit bolder than I wanted, but the end product I still liked.

To top my cake, I took inspiration from the jagged chocolate pieces Katherine uses in many of her cakes as well as the meringue kisses.  Knowing that I live in Germany and don’t have access to a lot of sprinkles, bobbles and candy to decorate with I went through my supplies and picked out all the decor I thought would fit.  I found big round sprinkles, bright color nonpareils as well as giant green pearl balls.

Katherine Sabbath Inspired Cake | JavaCupcake

The jagged chocolate pieces were made by dolloping melted white candy melts randomly on a baking sheet lined with tinfoil.  I then repeated that with peach and mint colored candy  melts (which made by dying white) and swirled them together with a knife.  I topped it all with the various sprinkles.  To get the candy melts flat, I tapped the baking sheet on the counter a few times to level it all.  After it set up in the refrigerator, I used a large knife to cut it into big and small triangle shapes.

The meringue kisses were made using the recipe and instructions from Bakerella.   I used orange and and green dye on the inside of the bag to get the swirls of color on the kisses.  They were actually super easy to make and added so much character to the cake!

Katherine Sabbath Inspired Cake | JavaCupcake

For the frosting,  I originally wanted to do more of an ombre transition between the colors on the side of the cake.  However, that didn’t work out like I planned so I decided a break in the color with the white would be a good alternative to ombre.

Katherine Sabbath cakes are known for their height, so I placed the larges chunks of the candy melts bark toward the back and smaller in front of those.  I then placed the meringue kisses to fill in empty places and finished the top with sprinkles, nonpareils and green pearl balls.

PeachApricotCake-102wm

The bottom of the cake in the green is decorated with smaller chunks of the candy melts and sprinkles.  There was no rhyme or reason to where I placed everything, just kinda tossed it up there until it looked good!

All in all, I’m pretty happy with how it all turned out!  I didn’t exactly know how it would look when I was finished, but I knew I had several ideas of what I wanted to incorporate in the design.  When I actually put it all together is when the cake really cake to life!

Katherine Sabbath Inspired Cake | JavaCupcake

The inside of the cake is a roasted peach cake with roasted apricot filling and it is all covered in white chocolate frosting.   The cake tasted just as amazing it it looked.  You can get the recipe for the Roasted Apricot and Peach Cake here!

Have you ever made a Katherine Sabbath inspired cake?  If so, I’d love to see it!  Send me links or pictures to betsy @ javacupcake.com!

Summer Sides for your next BBQ

 

This post is sponsored by Hebrew National via Mode Media.

Boost your summer BBQ up a notch with these three delicious Summer Sides!

Summer Sides for your Next BBQ | JavaCupcake.com

You’re having your favorite Hebrew National All-Beef Franks for dinner again, but you want to spice things up a bit with the sides.  I’ve got three perfect sides for you that are light, fresh and delicious!

Fourth of July Soiree | JavaCupcake.comSummer Sides for your Next BBQ | JavaCupcake.com #greatergrilling #HebrewNational

Living in Germany, I get inspired by my German friends who bring traditional side dishes to parties and cookouts.  Someone always brings potato salad.  German potato salad on the surface may look like American potato salad, but I guarantee you it’s not the same.

Bavarian Potato Salad | JavaCupcake.com

This potato salad recipe comes from my friend Mareile who is half German and lives near me here in Germany.  She’s from the North of Germany and this recipe is unique to that region!

Bavarian Potato Salad - Summer Sides for your Next BBQ | JavaCupcake.com #greatergrilling #HebrewNational

This family recipe goes back at least four generations in Mareile’s family and is nothing short of spectacular and makes the perfect addition to a summer BBQ.

Get the recipe for this Bavarian Potato Salad here!

Cucumber Tomato Salad | JavaCupcake.com

Summer means there are always fresh, in-season vegetables available at the grocery store.  My son Matthew loves cucumbers and I love tomatoes, so I whipped up this light Cucumber Tomato Salad to go with our BBQ.

Fresh cucumbers, seeded tomatoes and a red onion are dressed in olive oil and red wine vinegar with salt and pepper.  It takes only a few minutes to whip up and is the perfect summer side.

Get the recipe for this Cucumber Tomato Salad here!

Grilled & Glazed Pineapple | JavaCupcake.com

We have to have something sweet on our plate with our BBQ too so I sliced and grilled a pineapple then drizzled a brown sugar based glaze over the top.  It’s uncomplicated and delightful.

NOTE: The combination of franks and these toppings may not be Kosher.

Grilled & Glazed Pineapple
 
Prep time
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Author:
Recipe type: Side Dish
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 pineapple, peeled, cored and cut into long slices
  • ⅓ cup dark brown sugar
  • 50ml bourbon or whiskey
  • 1 tsp vanilla extract
  • Skewers
Instructions
  1. In a small sauce pan over medium high heat, combine the brown sugar, bourbon and vanilla. Whisk to combine. Bring the mixture to a bubble, keep whisking then remove from the heat to cool.
  2. Slice each slice of pineapple onto a skewer then set the slices onto a hot grill.
  3. Grill each side a few minutes until grill marks start to form. You just want to warm the pineapple and get grill marks, do not burn them!
  4. Once you like how they look, remove them to a serving dish.
  5. Drizzle the glaze over the top of the pineapple slices.
  6. Serve immediately.

So if you’re in need of the perfect Summer Sides for your next BBQ, try my Bavarian Potato Salad, Cucumber Tomato Salad and Grilled & Glazed Pineapple!  Summer Sides for your BBQ | JavaCupcake.comSummer Sides for your Next BBQ | JavaCupcake.com #greatergrilling #HebrewNationalAuthorLogoWhat makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by‐products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit Hebrew National All-Beef Franks.

 

Drunken Chocolate Cupcakes

Happy Birthday Kimmie!  Today I’m helping celebrate the birthday of my sweet blog friend Kimmie of Bake Love Give with these Drunken Chocolate Cupcakes!

Drunken Chocolate Cupcakes | JavaCupcake.com

What better way to celebrate the birthday of a friend than with cupcakes… and alcohol.  These Drunken Chocolate Cupcakes are made with a chocolate liquor that adds a rich flavor to the cupcake and the chocolate buttercream.  The ultimate party cupcake!

Drunken Chocolate Cupcakes | JavaCupcake.com

I’ve been online friends with Kimmie since almost the beginning of my blogging days.  To be honest, I can’t even remember what brought us together but I do know that she has been super supportive of my blogging career and has become a great friend.  It’s been fun to watch her grow in her blog over the last years.  I’m so thrilled to be helping celebrate her birthday today!

Drunken Chocolate Cupcakes | JavaCupcake.com

Make sure to check out these other posts celebrating Kimmie’s birthday!
Happy Birthday to Me by Bake Love Give
Big’ n’ Soft Baked Dark Chocolate Donuts by Cupcake Rehab
Drunken Chocolate Cupcakes by JavaCupcake
Peanut Butter Oreo Truffles by Sarah’s Bake Studio
Raspberries & Cream Pie by Stetted
Brown Butter Crispy Rice Treats by A Less Processed Life
No Bake S’mores Cheesecake by The Seaside Baker

5.0 from 1 reviews
Drunken Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Cuisine: American
Serves: 12 cupcakes
Ingredients
Drunken Chocolate Cupcakes
  • ½ cup unsalted butter
  • ¾ cup chocolate liquor
  • 1 tsp vanilla
  • ¼ cup + 2 Tbsp cup dark chocolate cocoa powder
  • ⅓ cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • ¾ tsp baking soda
  • ½ tsp salt
Drunken Chocolate Buttercream
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • ¼ cup dark chocolate cocoa powder
  • 100g dark chocolate, melted & slightly cooled
  • ¼+ cup chocolate liquor
  • sprinkles, jimmies, anything you want for garnish!
  • pinch of salt
Instructions
Drunken Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the liquor, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Drunken Chocolate Buttercream
  1. In the bowl of your stand mixer, whip the butter until smooth.
  2. Add the dark chocolate cocoa powder and mix on medium-high until combined.
  3. Pour in the melted, cool chocolate and mix until combined.
  4. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
  5. Mix in the vanilla extract and chocolate liquor and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds. Add more liquor if you want a thinner, softer, loser frosting.
  6. Beat on high for 2-3 minutes, scrape the sides of the bowl and beat again for 1 more minute.
Assembly
  1. Using a large round piping tip on a piping bag, pipe a large dollop/mound of frosting onto the top of the cupcake.
  2. Press the cupcake and frosting upside down into a bowl of sprinkles until all of the frosting is covered. Use your hands to shape a dome.

Cucumber Tomato Salad

Three words… Cucumbers Tomatoes Onions.  Those three fresh vegetables with a simple dressing make the perfect summer salad!

Fresh Cucumber Tomato Salad | JavaCupcake.com

My kids love vegetables.  Seriously, my 3 year old son Matthew would eat baby cucumbers every day for his afternoon snack if I let him.  Which, really isn’t a bad thing I just don’t grow cucumbers in my yard and he eats them so fast I run out! But, I do keep a variety of fresh veggies in the fridge stocked and both of my kids have grown up loving their fresh flavors.

This Cucumber Tomato Salad combines three distinct vegetable flavors into one great side dish.  I’m not a huge fan of salad dressings so this salad is dressed simply with olive oil, a splash of red wine vinegar and a healthy seasoning of salt and pepper.

Fresh Cucumber Tomato Salad | JavaCupcake.com

My husband and kids gobbled it up at dinner and we enjoyed the rest at lunch the next day.  This salad is perfect because it can go with almost any summer meal.   Whether you’re hosting a BBQ and need to bring a side or you’re making dinner for your family, it’s the perfect addition to any meal.

Summer Sides for your Next BBQ | JavaCupcake.com #greatergrilling #HebrewNational

How beautiful does the Cucumber Tomato Salad look next to the hot dog and German potato salad? It’s perfect really.

Enjoy!

Cucumber Tomato Salad
 
Prep time
Total time
 
Author:
Recipe type: Side dish
Cuisine: American
Serves: 8-10 servings
Ingredients
  • 4 large Roma tomatoes, seeded and quartered
  • ½ large red onion, sliced thinly
  • 1 large cucumber, halved long way then sliced into ⅓ inch pieces
  • 2 Tbsp extra virgin olive oil
  • 2 slashes of red wine vinegar
  • salt/pepper to taste
Instructions
  1. Clean, prep and slice each vegetable and place in a large bowl. Toss together gently.
  2. Drizzle the olive oil and vinegar over the top. Season with salt/pepper to taste. Toss together until completely coated.
  3. Serve immediately or chill until ready. Use within 2 days.

 

No-Bake Desserts

Although Summer brings us some of the best fresh produce for baking, the heat doesn’t always make it easy.  I’ve teamed up with some super sweet food bloggers to bring you a round-up of some of the most delicious no-bake desserts out there.  So there won’t be any melted frosting or crazy high temperatures in your kitchen to make these desserts!

Enjoy!

20+ No-Bake Desserts | JavaCupcake.com

German Potato Salad

Looking for a way to reinvigorate your potato salad?  Try this generations old German Potato Salad recipe made with yellow potatoes, hard boiled eggs and pickles.

Bavarian Potato Salad | JavaCupcake.com

I’ve been pretty lucky with the friends I’ve made while living in Germany.  In particular, my friend Mareile and I not only share a love of coffee and our children (who are only 2 weeks apart) but we also love good food.  Mareile has dual citizenship in both Germany and the USA and has a love for the food from both cultures.

Mareile was nice enough to share her families recipe for potato salad with me.  She told me the recipe comes from her Mom’s grandma… which means it’s 4 generations old!

The biggest difference between German and American potato salad is that German potato salad is usually served warm, not chilled.  Mareile’s recipe doesn’t call for it to be served warm, but I found it was best when it wasn’t chilled.  Meaning the salad was best when served at room temperature.  Another difference is that American potato salad uses a lot of mayonnaise, but you’ll find none of that in this recipe.

Bavarian Potato Salad - Summer Sides for your Next BBQ | JavaCupcake.com

Let’s talk about a few of the ingredients…

First, the potatoes.  The key to this potato salad is to use a firm, yellow potato and to generously season it with salt while it cooks.  I know a third cup of salt seems like a lot to cook with, but trust me you’ll never boil potatoes without it ever again.  The salt brings and adds so much flavor to the potatoes that you’ll want to eat them by the spoonful as soon as they get out of the boiling water.  Also, make sure not to over cook the potatoes.  You want them soft, yet firm still.  We don’t want a mashed potato salad here.

Fleischwurst.  You may be wondering what the heck it is.  Basically, it’s the German version of bologna.  It’s a mild pork sausage that you can easily buy at any deli in Germany.  If you’re making this salad in the USA, you could sub your favorite bologna, mild sausage or even bacon.  There’s no wrong choice here.

Bavarian Potato Salad - Summer Sides for your Next BBQ | JavaCupcake.com #greatergrilling #HebrewNational

Since there’s no mayo in this salad dressing, Schmand is used to tie it all together.  Schmand is basically German sour cream and any sour cream, greek yogurt or white creamy sauce could be subbed. Just don’t use mayo. You don’t need much of it in this recipe, so I suggest starting with a couple tablespoons and going from there.

I shared this recipe with my neighbor who is also German and she loved it, ate the entire bowl I gave her to sample then asked for the recipe.  I’d say that’s a winning recipe!

Enjoy!

German Potato Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 servings
Ingredients
  • 1kg firm yellow potatoes
  • ⅓ cup salt
  • 6 hard boiled eggs
  • 330g jar of dill pickles (185g of actual pickles)
  • 50ml of pickle juice
  • 200g Fleischwurst, 5mm slices (or a mild sausage or bologna)
  • 4 Tbsp Schmand (sour cream)
  • Salt/pepper to taste
Instructions
  1. Cut the potatoes into 1 inch pieces and put them into a large pot with the ⅓ cup of salt.
  2. Cook the potatoes over high heat until they are al dente or not completely cooked and still a bit firm. Strain the water from the potatoes and let them cool completely.
  3. While the potatoes are cooling, dice 4 of the eggs and the pickles into small cubes. Slice the fleischwurst into bite size pieces or strips. There is no wrong or right way to cut these ingredients, you just don't want them so small you can't taste or see them or so big they are too large to eat in a bite.
  4. In a large bowl, toss the al dente potatoes, diced eggs, pickles and sliced fleischwurst. Add 50ml of pickle juice from the pickle jar, the schmand and salt/pepper to taste. Gently fold together to combine until coated completely.
  5. Spoon salad into your serving bowl. Slice the remaining hard boiled eggs and garnish the top with them.

 

The Ultimate Chili Dog

It’s National Hot Dog Day!  Let’s celebrate with my simple, delicious Ultimate Chili Dog!

The Ultimate Chili Dog | JavaCupcake.com

With just a few delicious ingredients and 8 simple steps, you’ll be on your way to enjoying the Ultimate Chili Dog!

Enjoy!


5.0 from 1 reviews
The Ultimate Chili Dog
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Hot dog buns
  • Hot dogs
  • Chili, warm
  • Shredded cheese (I used a 3 cheese blend)
  • Diced onions (I used red and white)
  • Diced tomatoes
  • Diced jalapenos
  • Sour cream
Instructions
  1. Grill the hot dogs until perfectly plump and hot.
  2. Place a hot dog in the center of the bun.
  3. Scoop warm chili onto the hot dog. Make sure it gets down the sides of the dog onto the bun as well.
  4. In this order top the hot dog with shredded cheese, diced onions, diced tomatoes, and diced jalapenos.
  5. Spread a line of sour cream over the top.
  6. Enjoy!

Celebrate National Hot Dog Day with The Ultimate Chili Dog! | JavaCupcake.com

Bake Bright Grease Proof Liners – See the Difference!

Why settle for cupcake liners that allow the oil and grease of your cupcakes to soak through?  Why settle for a beautiful cupcake liner that you can’t enjoy after you bake in it because the design has disappeared?  You don’t have to settle any more!

Wilton Liners vs Sweets & Treats Boutique Liners - Whose are the best?  Find out on JavaCupcake.com

I have tested hundreds of liners over the last 6 years of baking cupcakes and I have come to several conclusions.  Not all cupcake liners are made the same!  The past weekend I made my rich dark chocolate cake in Wilton cupcake liners and in Sweets & Treats Boutique liners.  I wanted to see the difference side by side and really compare the pros and cons of the two liners.

Wilton Cupcake Liners:

PRO:

  • The Wilton cupcake liners come in hundreds of colors and patterns for all holidays and occasions.
  • They are sold in almost every grocery store, craft store and baking supply store.

CON:

  • The Wilton cupcake liners are NOT grease-proof.
  • The grease/oils from the cake seep through the paper making the outside greasy and messy.
  • The color and design of the liners do not stay bright and/or visible when baking a dark color cake batter because of the oils that have seeped through the paper.Wilton Liners vs Sweets & Treats Boutique Liners - Whose are the best?  Find out on JavaCupcake.com

Sweets & Treats Boutique Cupcake Liners:

PRO:

  • The Sweets & Treats Boutique cupcake liners ARE grease-proof.
  • When baking dark colored cake, these liners keep their color and pattern with little to no oil soaking through the paper.
  • The STB liners come in a large variety of trendy patterns and colors.
  • These liners are priced reasonably for the amazing value of the product.

CON:

  • The STB liners do not come in many floral or holiday patterns.  (This is just my personal preference – although it doesn’t take away from the awesomeness of the product.  I’d just like to see some cute snowflakes at winter or eggs at Easter, etc).

THE VERDICT:

Personally,  when I purchase cupcake liners that have colors or patterns on them it’s for a reason – to coordinate with the theme of the cupcake and/or party they are for.  I hate spending money on a product that is useless.  And that’s how I feel the Wilton liners are… useless.  You can see the difference in the photo above.

The Wilton liner on the left is wet from grease and has not maintained it’s color or pattern.  However, the Sweets & Treats Boutique liner is almost completely dry and it’s color is bright!  Why would you ever want to bake your cupcake in anything other than STB after seeing this?

FULL DISCLOSURE:

I met the owner of Sweets & Treats Boutique, Shannon, online a few years ago through a fellow baking blogger and we instantly became friends.  Shannon has sent me so many of her liners over the years to try that I’m pretty much stocked for life, but let me reassure you that our friendship does not change the fact that I think her liners are better than any other on the market.

Shannon has a passion for her business and she works every day to make it better.  Shannon saw how dark my chocolate cake baked in her liners and she was determined to come up with a product even better than what she already had.  A cupcake liner that could stand up to even my chocolate cupcake recipe.  And guess what… Shannon did it.

MEET THE NEW STB LINER:

Wilton Liners vs Sweets & Treats Boutique Liners - Whose are the best?  Find out on JavaCupcake.com

The cupcake on the left is baked in a mini Wilton cupcake liner and on the right is the new and improved grease proof bake bright liner from Sweets & Treats Boutique.  ZERO grease comes through this paper leaving 100% of the color and design visible.  How amazing is that?

Don’t worry… the cupcake liners will be folded and formed when they’re ready to be sold to the public… I tested the paper out for Shannon with my chocolate cake recipe and giving her feedback on the results.  But seriously though, I’ve said it before and I’ll say it again…

Sweets  & Treats Boutique Bake Bright Grease Proof Liners time and time again prove to be the best in the industry at keeping their shape and color, even with the toughest of batters like my chocolate cake!

And one more awesome thing… all the new liners in the new #BakeBright Grease Proof liners will be made 100% in the USA! How amazing is that!?

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Wilton Liners vs Sweets & Treats Boutique Liners - Whose are the best?  Find out on JavaCupcake.com

Sweets & Treats Boutique provided me with the mini cupcake liners to test but all the opinions are my own.

White Chocolate Espresso Ice Cream Cake

Celebrate your next birthday with this perfect-for-summer White Chocolate Espresso Ice Cream Cake!

White Chocolate Espresso Ice Cream Cake | JavaCupcake.com

If you’ve been following JavaCucpake for the last four years you’ll know that I’m a huge fan of my local gelato store Pinguino Eis in Grafenwoehr, Germany.  Last September, Phillip (the owner) and Luca allowed me into their store to view the process of making the gelato.  It was so fascinating to see the process first hand how they make the most delicious ice cream I’ve ever had.

White Chocolate Espresso Ice Cream Cake | JavaCupcake.com

Recently, Pinguino Eis began offering ice cream cakes or Eiskuchen in addition to all the other deliciousness they serve at their cafe.   This happened to be perfect timing because my husband Dave requested and ice cream cake for his birthday!

We chatted with Ariana (co-owner) about the flavors we wanted and she wrote down all the details.  Dave had a vision of her perfect ice cream cake and we knew that vision could be fulfilled by our friends at Pinguino!

White Chocolate Espresso Ice Cream Cake | JavaCupcake.com

From bottom to top…

  • Cookie crust
  • White chocolate gelato
  • Espresso gelato
  • Toffee bits & almonds on the side
  • Fresh whipped cream
  • Chocolate covered espresso beans
  • More toffee bits  & almonds on top

White Chocolate Espresso Ice Cream Cake | JavaCupcake.com

Can can think of anything more delicious than this?  Not only is all their gelato fresh made daily, but the entire cake was made by hand from scratch!  This is why I love living in Germany so much.  Everything is made by hand with love.  It’s just the only way they know how to do things here.

Eiskuchen-77wm

A big thanks to Phillip, Ariana, Luca and the entire crew at Pinguino Eis for helping make Dave’s birthday so special!

Visit Pinguino Eis on Facebook for more info about location and hours!

 

Chocolate Chip Banana Bread Cupcakes

Kick your banana bread up a notch by transforming them into these delicious Chocolate Chip Banana Bread Cupcakes!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

There is not an awesome reason why I made these cupcakes.  I just had a few bananas that were super ripe and wanted to use them up.  Really, I was bored with traditional banana bread and decided to come up with a new recipe to use over ripe bananas.

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

That and I wanted to take pictures of the cupcakes next to my new silk peonies.  Which I am obsessed with this summer.  Peonies are my favorite summer flower and I love having them fresh for as long as I can during the summer.

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

Since I had these bright pink silk peonies, I knew I needed to bake whatever I was making in the pink grease proof bake bright liners from Sweets & Treats Boutique.  I mean seriously, how cute are these liners?

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

So for the cupcakes I used a basic banana bread recipe for the cake and added chocolate chips to it.  I mean seriously, everything is better with chocolate chips.  Under the cake is a cookie crust made with Nilla Wafers.  So yum.  Finally, the cupcake is topped with a dollop of cream cheese frosting and a crunchy topping.  So much nom nom nom happening in this cupcake it’s almost too much to handle!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

So between these pretty amazing tasting cupcakes and my peonies, I managed to take 100 pictures of them.  I know, a little over board but whatever.  It makes me happy.

Enjoy!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

To buy these grease-proof cupcake liners, visit Sweets & Treats Boutique!

Chocolate Chip Banana Bread Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 dozen cupcakes
Ingredients
Crust
  • 6oz Nilla Wafers
  • 5oz melted unsalted butter
  • 3 Tbsp sugar
  • pinch of salt
Cupcakes
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1 cup sugar
  • 3 large ripe bananas
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup milk
  • 1 cup semi-sweet chocolate chips
Frosting
  • 8oz room temperature cream cheese
  • 3-4 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 Tbsp heavy cream
Topping
  • 1 cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup sugar
  • ½ cup cold unsalted butter
  • 1 tsp ground cinnamon
Instructions
Crust
  1. Line a cupcake pan with liners.
  2. In a food processor, pulse together all the ingredients until combined.
  3. Press a tablespoon of the crust into each liner and press flat with the bottom of a glass or spoon.
Cupcakes
  1. Preheat oven to 350F degrees.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt.
  3. In another bowl whisk together the eggs, oil, vanilla and sugar until well combined.
  4. Mass the ripe bananas and add it to the wet mixture.
  5. Pour the wet mixture into the flour mixture and fold until almost all the flour is wet.
  6. Add the milk and continue to mix until combined. Do not over mix!
  7. Fold in the chocolate chips.
  8. Fill the cupcake liners almost to the top with the batter.
  9. Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before cooling on a wire rack completely.
Frosting
  1. In the bowl of your stand mixer, cream together the sugar and cream cheese until smooth.
  2. Mix in the vanilla.
  3. Add 1-2 tbsp of cream until you get your desired consistency. Mix until combined.
  4. Using a large round tip on a piping bag, squeeze a dollop of frosting onto each cupcake.
Topping
  1. Preheat oven to 350F degrees
  2. Combine all the ingredients in a food processor and pulse until it has come together.
  3. Crumble the dough onto a baking sheet in large chunks. Bake for 10 minutes or until golden brown.
  4. Once cool to the touch, bread into smaller pieces to crumble on top of the frosting.

 

Rhubarb Cherry Bundt Cake

Rhubarb isn’t just for pie and it surely shouldn’t only be paired with strawberries.  Kick things up a notch this rhubarb season by making my  Rhubarb Cherry Bundt Cake!  It’s moist, dense, tart, sweet, full of fruit and oh so delicious!

Rhubarb Cherry Bundt Cake | JavaCupcake.com

Are you tired of rhubarb yet?  After baking this bundt cake, Strawberry Rhubarb Crumble, Raspberry Rhubarb Pie,  and a Rhubarb Upside Down Cake I thought it might be a little bit of rhubarb overload?  But then I thought… naw!  Everyone loves rhubarb, right!?

Rhubarb Cherry Bundt Cake | JavaCupcake.com

This cake begins with fresh rhubarb soaking in sugar overnight accomplishing two things.  First, it breaks down the sugars in the rhubarb making them softer and not as tough.  Second, adding sugar allows the natural juices in the rhubarb to come out and makes a delicious rhubarb syrup which can be used in the cake or in other baking.

The cherries in this cake are a German brand and are a sweet black cherry.  You could use any cherry in this cake, but I’d really suggest staying away from cherry pie filling or maraschino cherries.  It’s really best with jarred or fresh.

Rhubarb Cherry Bundt Cake | JavaCupcake.com

The glaze on top adds the most delicious bit of sweet, tartness that accents the rest of the cake beautifully!  My 15 year old daughter ate almost half this cake over the course of a week or so.  After the first bite, she said, “Mom, sometimes you bake things and they’re so good I could just kiss you forever!”  If that’s not a glowing recommendation for this cake… I don’t know what is!

If you’re looking for something unique to make with your rhubarb this summer, you must try this Rhubarb Cherry Bundt Cake!

Happy Baking!

Rhubarb Cherry Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 1 cake
Ingredients
Rhubarb
  • ½ lb fresh rhubarb cut into ½ in pieces
  • ¾ cup granulated sugar
Cake
  • 1 oz jar sweet black cherries in juice, strained with juice reserved
  • 1 cup unsalted butter, room temperature
  • 1¾ cup granulated sugar
  • 3 large eggs
  • 2½ cups + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup buttermilk
  • ½ cup + 2 Tbsp reserved cherry juice
Glaze
  • 2-3 cups powdered sugar
  • fresh squeezed lemon juice
Instructions
Rhubarb Prep
  1. At least 24 hours before you plan to make this cake, toss the cut rhubarb in the sugar. Cover and refrigerate. The sugar will soften the rhubarb and create a syrup. When ready to make the batter, strain the rhubarb from the syrup and reserve it for later.
Cake
  1. Grease and flour a 10-cup bundt pan.
  2. Using a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix well after each addition.
  3. In a measuring cup, stir together the cherry juice and buttermilk.
  4. In a large bowl, whisk together the flour, baking powder and salt.
  5. Add half the flour mixture to the bowl and mix on med-low until just combined. Add the milk/juice and mix until just combined. Finish adding the remaining flour, scrape the sides of the bowl and mix until just combined.
  6. In your prepared bundt pan, lay several pieces of rhubarb and cherries on the bottom. This will create a beautiful top for your cake. Toss the remaining rhubarb and cherries in 1-2 Tbsp flour and fold into the batter. Spoon the batter evenly into the pan and spread the top evenly.
  7. Bake for 45 minutes, rotate pan and bake another 15 minutes or until a toothpick comes out clean from the center.
  8. Allow the cake to cool in the pan for about 30 minutes.
  9. Poke several holes into cake and drizzle or brush the ¼ cup rhubarb syrup over the cake. Allow it to sit another 10 minutes or so to let the syrup sink in.
  10. Invert the pan and the cake should slide out onto a wire rack to cool completely.
  11. Optional: Drizzle or brush more syrup over the top of the cake before glazing.
Glaze
  1. In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth, runny consistency. Add more sugar if it's too thin or more juice if it's too thick. When the cake is completely cool, pour the glaze over the top so some of it drips down the sides.
  2. Slice, eat and enjoy!

 

Rhubarb Upside Down Cake

Rhubarb isn’t just for pie, it’s for cake too!  This summer take your rhubarb skills to the next level with this moist and delicious Rhubarb Upside Down Cake!

Rhubarb Upside Down Cake | JavaCupcake.comBefore this summer, I had only made rhubarb once and it wasn’t amazing.  I thought I could just pop it into a cake batter for cupcakes and it’d be amazing.  I was wrong.  I had no idea what I was doing.  So, this summer when the rhubarb was in season and so beautiful, I decided to try baking with it again.

First, I made a Strawberry Rhubarb Crumble and then a Raspberry Rhubarb Pie and now a Rhubarb Upside Down Cake!

Rhubarb Upside Down Cake | JavaCupcake.com

You might be thinking… WHAT?  I thought upside down cakes were for pineapples.  Well, they are but they can really be for any kind of fruit including the tart rhubarb.

This recipe starts with soaking the rhubarb in sugar so it begins to breakdown the tartness and toughness of the stalks.   The bake batter itself is light with a big crumb and isn’t too sweet which makes it perfect for the sweet and tartness of the rhubarb.  Once the cake is flipped out of the pan, the bottom is a baked crumb topping that adds a crunch in each bite.  Pure rhubarb perfection.

Rhubarb Upside Down Cake | JavaCupcake.com

I love that the color of the rhubarb is bright on the top of the cake.  It makes me want to dig in and eat it all off first.  But really, the best bite is when you get a piece of rhubarb, a chunk of cake and the crumble on the bottom all at once.

Rhubarb Upside Down Cake | JavaCupcake.com

Add a cup of coffee and you’ve got a perfect afternoon treat or breakfast!  This Rhubarb Upside Down Cake would be perfect for a brunch of afternoon coffee with friends… or for dessert even!  I love it’s simple, traditional feel… but kicked up a notch with the rhubarb!

I really hope you make and enjoy this as much as I did!

Happy Baking!

Rhubarb Upside Down Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
Rhubarb
  • 1.5lbs fresh rhubarb, cleaned and cut diagonally into long strips
  • ¾ cup sugar
  • 2 Tbsp corn starch
Cake
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 cups cake flour
  • 1 tsp ground cinnamon
  • 1¼ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs
  • ⅓ cup vanilla yogurt (or sour cream)
  • 1 tsp vinegar
Crust
  • ½ cup unsalted butter, melted
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ tsp salt
Instructions
Cake
  1. Preheat oven to 325F degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the sides and bottom of the pan. Wrap a thick piece of foil under the pan bringing it up the sides then set the pan on a baking sheet.
  2. In a medium bowl, toss the rhubarb, corn starch and sugar together and set aside.
  3. In another bowl, sift together the cake flour, cinnamon, baking powder and salt and set aside.
  4. In the bowl of your stand mixer, cream the butter and sugar for the cake together until light and fluffy, about 3-4 minutes. One at a time, add the eggs making sure to scrape the bowl after each egg and mixing well until adding another. Mix in the vanilla. Mix the yogurt and the vinegar together (it's okay if it looks curdled) then add it to the batter until completely combined. In three parts, add the flour and mix on medium speed until just combined. Scrape the sides of the bowl and mix by hand until smooth. Do not over mix.
Crust
  1. In a medium bowl, mix together the melted butter, flour, sugar and salt until completely combined and crumbly.
Assembly & Baking
  1. Lay the rhubarb flat on the bottom of the prepared pan, until the pan is completely covered and all the rhubarb has been used.
  2. Gently pour the batter over the rhubarb and smooth out flat using an offset spatula.
  3. Spread clumps of the crust over the top of the batter in an even layer.
  4. Bake for 75-90 minutes or until the crumble is golden brown and a toothpick comes out of the center of the cake clean.
  5. Place the cake on a wire rack to cool for 15 minutes before running a knife around the cake to loosen it from the pan. Invert the pan onto your serving plate, release the sides of the springform and slide off the cake. Gently remove the bottom of the pan & parchment paper from the rhubarb.
  6. Cut the cake into slices and serve warm.