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
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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
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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.

 

Asparagus Bacon Quiche

We are in the height of asparagus season here in Germany and I had to take advantage of all the beautiful, green, delicious fresh asparagus at the market by making a Asparagus Bacon Quiche!

Asparagus Bacon Quiche | JavaCupcake.com

A few weeks ago, I hosted a “My Favorite Things” party where 12 of my closest friends and Army family came over for breakfast, mimosas and a little spoiling.  I knew I wanted to serve them something that I could make ahead of time since it was a morning party so I chose quiche!

I whipped up my Southwestern Fajita Quiche and tried out this recipe for Asparagus Bacon Quiche.   Both were made the day before the party and refrigerated over night.  I brought the quiche to room temperature before serving and they were perfect for this brunch!

Asparagus Bacon Quiche | JavaCupcake.com

Unfortunately, since I was serving this quiche at a party, I didn’t have a chance to cut into it and show you the inside of the quiche.   Trust me when I say that it is out of this world amazing.  Full of whipped eggs, fresh asparagus, mushrooms, peppers, thick cut bacon and cheese… my Asparagus Bacon Quiche is a guaranteed winner!

Enjoy!

Asparagus Bacon Quiche
 
Prep time
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Author:
Recipe type: breakfast
Cuisine: American
Serves: 1 quiche
Ingredients
  • 1 prepared pie crust
  • 6 strips of thick cut bacon, cut into bite size chunks (I used thick, pork belly bacon from the deli)
  • salt and pepper
  • ½lb fresh green asparagus
  • 6 large eggs
  • ¾ cup heavy cream
  • 4 green onions or scallions, diced
  • 1 bell pepper, sliced
  • 8 oz sliced mushrooms (I used canned)
  • 1½ cup white cheese, shredded (I used German butterkase, but you can use any soft white cheese)
Instructions
  1. Preheat your oven to 375F degrees. Spray the bottom of a 28cm tart pan with cooking spray. Lay the prepared pie crust in the pan and press into the bottom and sides. Cut off any extra crust on the top edges. Place the prepared pan on a baking sheet and set aside.
  2. Bring water to a boil in a large pot. Once boiling add the cleaned and trimmed asparagus into the post and boil for 1 minute. Remove immediately and run under cold water to stop the cooking process. Set aside.
  3. In the bowl of your stand mixer with the whisk attachment, whisk the eggs and the heavy cream together for 3-4 minutes on medium-high speed. Salt and pepper to taste.
  4. In a large skillet, cook the bacon chunks until browned on all sides. Remove to a paper towel to drain and reserve the grease in the pan. Set aside a few pieces for garnish later.
  5. Add the bell peppers and toss them in the oil, cooking until just softened. Mix in the chopped scallions and mushrooms and toss together.
  6. Set aside 5-6 stalks of asparagus and cut the remaining into 1 inch pieces. Add this and the bacon to the pan and toss together. Salt and pepper to taste. Turn off the heat.
  7. Spread this mixture evenly across the bottom of the pie crust in the prepared pan. Pour the whipped eggs about ¾ of way to the top. Sprinkle over the cheese and gently mix in with a spoon so it's not just laying on the top. Pour in the remaining egg mixture until it reaches the top of the crust. Place the reserved asparagus and bacon across the top.
  8. Bake on the baking sheet for 50-70 minutes or until the top is golden brown and is solid through the middle.
  9. Cool for 20 minute and serve immediately or chill over night and serve cold the next day.
Notes

Asparagus Bacon Quiche | JavaCupcake.com

 

Pretzel Shaped Cinnamon Sugar Cookies

Surprise your friends and family with your favorite sugar cookie kicked up a notch with my Pretzel Shaped Cinnamon Sugar Cookies!

Pretzel shaped Cinnamon Sugar Cookies {Video Tutorial} | JavaCupcake.com

My sweet neighbor Amanda had a baby this week!  A sweet little boy (well, not so little he weighed 10lbs, 11oz!) with the cutest chubby cheeks and the softest skin who just lays peacefully in my arms as I ooohh and awwww over him.  Of course, I had to bake for this sweet baby’s Mamma and Grandma and decided on Amanda’s favorite cookie recipe of mine.  Sugar cookies!

Pretzel shaped Cinnamon Sugar Cookies {Video Tutorial} | JavaCupcake.com

Instead of baking plain cookies, I decided to mix things up a bit and shape the dough into pretzels.  I mean, we are in Germany after all!  And to add another dimension of flavor, I added cinnamon to the batter and to the frosting!  These Pretzel Shaped Cinnamon Sugar Cookies are soft, savory and sweet at the same time and so delicious!

Pretzel shaped Cinnamon Sugar Cookies {Video Tutorial} | JavaCupcake.com

To decorate the pretzels, I left a few without frosting and used white jimmies to act as the “salt” on the pretzel.  Some I drizzled with chocolate while others I frosted and coated in rainbow jimmies and nonpareils.  These really are so delicious and so cute… you need them in your life!

I made a quick video of how I rolled and shaped the pretzels.  I hope it helps with you making them yourself!

Happy Baking!

 

5.0 from 1 reviews
Pretzel shaped Cinnamon Sugar Cookies
 
Prep time
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Author:
Recipe type: dessert
Serves: 1 dozen
Ingredients
Cookies
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
Frosting
  • ¼ cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2-4 Tbsp heavy cream
  • 1-2 tsp ground cinnamon
  • ½ tsp vanilla extract
Decorating Supplies
  • Jimmies
  • Nonpareils
  • Melted chocolate
  • gold sprinkles
Instructions
Cookies
  1. In the bowl of an electric mixer, cream together the butter and shortening.
  2. Add the sugar, eggs, and extract and mix on high until light and fluffy – about 4-5 minutes.
  3. In another bowl, whisk together the cinnamon, flour, baking powder and salt.
  4. Add the flour to the butter mixture and mix until combined. Make sure you are scraping the bottom and sides of the bowl.
  5. Cover and chill at least 1 hour.
  6. Preheat oven to 400 F degrees. Line baking sheet with parchment paper.
  7. Weigh 2.5oz of dough. Roll the dough into a 12-13 inch rope.
  8. Take each end and fold it up and over onto itself, twisting once. Make a small indentation into the dough where the ends will attach. (See video)
  9. Bake for 7-9 minutes or until they begin to brown on the bottom slightly.
  10. Allow the cookies to cool for about a minute or two before removing them to a wire rack to cool completely.
Decorate
  1. Apply a thin layer of frosting to the cookie and sprinkle any sprinkles or jimmies over the top.
  2. You can also use a small flat piping tip attached to a bag filled with frosting and pipe any decoration on the cookie you want.
  3. I used white jimmies to look like salt on a few. I melted chocolate and drizzled that over a few others and garnished with gold sugar crystals. The possibilities are endless! Just be creative!

 

Snickerdoodle Macarons

Take your favorite cookie to the next level by transforming them in to decadent, delicious Snickerdoodle Macarons!

Snickerdoodle Macarons | JavaCupcake.com

So, I’ve made macarons before but they’ve never been my favorite dessert to make.  They’re temperamental and if you don’t get the batter ‘just right’ the come out terrible.  However, when a friend is eating a gluten-free diet, loves macarons and is moving away you set aside your aversion for making them and get to baking!

Snickerdoodle Macarons | JavaCupcake.com

Snickerdoodles are one of my most favorite cookies… probably because of the overwhelming cinnamon flavor which is one of my most absolute favorite flavors.   I thought it would be super easy to incorporate the cinnamon flavor of the snickerdoodle into a macaron without too much many structural issues.    For these macarons, I started with a recipe from Diary of a Mad Hausfrau – my goto for unique macaron recipes.  I took her recipe for the shells and my recipe for buttercream and created these Snickerdoole Macarons!

Snickerdoodle Macarons | JavaCupcake.com

The cinnamon flavor in these macarons is super intense, but in a good way.  The shells are crisp and the filling is sweet.  Seriously, one of my most favorite macarons I’ve ever made!

Snickerdoodle Macarons | JavaCupcake.com

So, if you’re feeling adventurous, give these Snickerdoodle Macarons a try!  They’re easier than you may think to make so worth it in the end!

Happy Baking!

Snickerdoodle Macarons
 
Prep time
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Author:
Recipe type: dessert
Cuisine: French
Serves: 30 macarons
Ingredients
Shells
  • 90g egg whites, room temperature
  • 50g granulated sugar
  • 200g powdered sugar
  • 110g almond flour (ground almonds)
  • 2 Tbsp ground cinnamon
  • pinch of cream of tartar
  • pinch of salt
Filling
  • ¼ cup unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2-4 Tbsp heavy cream
Instructions
Shells
  1. Line an oversized baking sheet (I used the Wilton Mega Cookie Pan 15 in. x 21 in. (38,1 cm x 53,3 cm)) with parchment paper. If you're using a template, place it under the parchment paper.
  2. Weigh out your egg whites and set them aside to come to room temperature.
  3. Using a food processor, pulse together the almond flour and powdered sugar until combined and no lumps remain. Remove 2 Tbsp of the mixture and replace it with 2 Tbsp of ground cinnamon. Plus again until combined.
  4. Once the eggs are room temperature, whip them in the bowl of your stand mixer. Once they begin to get frothy, add the sugar 1-2 tsp at a time. Continue mixing until you reach stiff peaks or until you flip the bowl upside down and nothing moves. Add the cream of tartar and the salt and whip 5 more seconds.
  5. Gently pour the flour mixture into the bowl with the whipped egg whites. Begin folding the two together with a rubber spatula quickly until it becomes one mixture. Slow your folding pace and check the consistency. Drop a dollop of batter back onto itself, if it "flows like lava" and disappears back into itself in 5-7 seconds, then it's ready. However, if it doesn't, fold a few more times, check again and repeat until it does. If it's runny all over the place, you'll need to start over because you've over mixed it.
  6. Fit a piping bag with a medium round piping tip. Fill the bag with the batter then squeeze 1½-2in circles of batter onto the prepared sheet. I counted 1-2-3-4 with each squeeze of the bag so I knew each were ever - or at least tried to be even. The template is also a great way to make sure they are all uniform in size.
  7. Let the macarons sit on the counter for 20-30 minutes or until the tops are firm.
  8. Bake on the center rack for 18-20 minutes, rotating the pan after 10 minutes. Place another baking sheet on the rack above the macarons to prevent the tops from burning.
  9. Transfer the macarons to a wire rack to cool completely after allowing them to sit for about 1 minute after removing from the oven.
  10. Fill a piping bag fitting with a medium round tip with the frosting. Squeeze a small dollop of frosting onto the flat size of one macaron. Find a second macaron the same size and sandwich the two together. Repeat until all the macarons have been filled.
  11. Store in an air tight container for 2-3 days.

 

Mokka Sahne Torte

This is a guest post from my sweet friend, Roxanna.  Make sure to check out all her recipes featured on JavaCupcake and visit her on Facebook at The Red Eye Baker

Some time ago I was chatting with my mother-in-law about sweet treats when she said, “Oh, next time I see you you’ll have to make a Mokka Sahne Torte!” I’d never made one in my life (nor tasted it actually), but I knew that I had to try it. Even with my limited German I knew it was a Mocha Cream Torte… you had me at mocha! 😉

Mokka Sahne Torte

I made it for the first time while we were visiting our family in Savannah. It was delicious and of course my MIL enjoyed it! My only snag was that we couldn’t find my sister-in-law’s springform pan. So I just used a regular cake pan. (And yes we did find the springform pan the next day. LOL)

I used a German recipe (thank you to my hubby for translating!) so this does require breaking out your kitchen scale and using the “ml” lines on your liquid measuring cup. In doing some baking research though, I’ve learned that measuring by weight is actually more accurate than volume measurements. I’m thinking I need to add a nice kitchen scale to my kitchen wish list.

Mokka Sahne Torte

Another unique point about this recipe is that it uses vanilla sugar (Vanillinzucker) and a few packets of whip cream stabilizer. I see these often in European recipes and being in the Chicagoland area it’s easy to go to one of the many international markets or a Polish deli down the street and find them there. Savannah is a different story, but I did find Dr Oetker’s brand of both the vanilla sugar and the “Whip It” at Cost Plus World Market.

Mokka Sahne Torte

This cake is light and not overly sweet. Topped with the fluffy coffee whipped cream and chocolate shavings. Pure heaven! Go ahead… Have some for breakfast with your morning coffee. I won’t tell. 😉

xox Roxana- The Red Eye Baker

Mokka Sahne Torte
 
Author:
Recipe type: Dessert
Ingredients
Cake
  • 2 eggs, separated
  • 2T water
  • 100 g sugar
  • 1 packet vanilla sugar (or 1 tsp vanilla)
  • 75 g flour
  • 50 g starch (corn or potato)
  • 1½ tsp baking powder
Coffee Whipped Cream
  • 2 tsp instant coffee
  • 750 ml heavy whipping cream
  • 75 g powdered sugar
  • 3 packets "Whip It" (whipping cream stabilizer)
  • 1 packet vanilla sugar (or 1 tsp vanilla)
  • dark chocolate shavings for garnish (optional)
Instructions
Cake
  1. Preheat oven to 350 degrees and prep a 9" springform pan (using a baking spray or with butter and flour... I prefer the baking spray. I've found the cakes come out cleaner.)
  2. In the bowl of stand mixer, whip the egg yolks with the water for about a minute.
  3. Add ⅔ of the sugar and the vanilla sugar packet and beat on medium high speed until the mixture turns to pale yellow color.
  4. In a separate bowl beat the egg whites and remaining ⅓ of the sugar using a hand mixer on high speed until stiff peaks form.
  5. Add the egg white mixture to the egg yolk mixture and gently fold it in until just barely combined.
  6. Sift the flour, starch, and baking powder into the mixture and very gently fold that in until it's just combined. Do not overmix.
  7. Pour into prepared springform pan and bake for 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Coffee Whipped Cream
  1. In the bowl of a stand mixer with the whisk attachment, combine the heavy cream and instant coffee. Mix for about a minute to dissolve the coffee granules.
  2. Add the powdered sugar and vanilla sugar and mix on medium high speed until the cream begins to thicken. Scrape down the sides of the bowl as needed.
  3. Add the whip cream stabilizer and mix on high until cream is stiff.
Assembly
  1. Cut the sponge cake in half and place it on your cake plate. Top the first half with about half of the coffee cream.
  2. Place the second cake layer on top of the cream and spread the rest of the coffee cream on it. You can cover the sides if you like, but I just ran my offset spatula around the outside to even it out left the sides "naked".
  3. Top with shavings of your favorite dark chocolate and enjoy!
*This cake is best served chilled. Keep it in a covered container in the fridge until ready to serve.

 

Raspberry Rhubarb Pie

I’m obsessed with Rhubarb this season.  Every time I pass it in at the market, I need to pick up at least 3 stalks of it.  This time, I made a tart, decadent, delicious Raspberry Rhubarb Pie with a lattice crust top!  To. Die. For.

Raspberry Rhubarb Pie | JavaCupcake.com

 

This pie was my first attempt at making a lattice crust top too.  I posted a snapshot of it on Instagram and someone said it looked “rustic”.  I wasn’t sure to take that as an insult or a compliment at first.  But, I think I’ll take it as a compliment.  I’m not a professional pie maker after all!

Raspberry Rhubarb Pie | JavaCupcake.com

My friend Ann Marie of the blog Farming Grace sent me a jar of raspberry rhubarb homemade jam last year and I fell in love with the flavor combination.  I had already tried strawberry rhubarb pies and jams, but the raspberry twist was new for me.  Raspberries are my all time favorite fruit and anyone that is ever at my house for breakfast will see my bowl of cereal piled high with these sweet red berries!

Raspberry Rhubarb Pie | JavaCupcake.com

 

The day I served this raspberry rhubarb pie, I had over my friend Mareile and her two kiddos to enjoy it with my family.  We topped each slice with vanilla bean ice cream which perfectly offset the tartness of the pie.

Raspberry Rhubarb Pie | JavaCupcake.com

 

The lattice crust was so super easy to make.  I think it was even easier than trying to lay an entire piece of pie dough over the top evenly.  I could adjust the pieces, move them where I needed to without worry about ruining the entire crust.  I just may be making every pie with a lattice crust from now on!

Raspberry Rhubarb Pie | JavaCupcake.com

 

This raspberry rhubarb is my new favorite summer pie.  Seriously.  It’s soooo good! I really hope you make this for your family and friends!

Happy Baking!

5.0 from 1 reviews
Raspberry Rhubarb Pie
 
Prep time
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Total time
 
Author:
Recipe type: dessert
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 box (2 crusts) premade pie dough
  • 4 cups rhubarb cut into 1-inch pieces
  • 2 cups fresh raspberries
  • Zest of 1 lemon
  • ⅓ cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1⅓ cup granulated sugar
  • Juice of ½ lemon
  • 2 Tbsb cold butter cut into small cubes
  • 1 egg + 1 Tbsp cream or milk whisked together
  • ¼ cup Sugar in the Raw
  • 2 Tbsp granulated
Instructions
  1. Preheat oven to 350F degrees.
  2. Roll out one of the pie crusts into a 9in pie plate and press up the sides. Chill until ready to use.
  3. In a large bowl, combine the cut rhubarb, raspberries, lemon zest and gently toss together. Sprinle over the sugar, flour, and cinnamon and gently toss to combine. Pour over the lemon juice and toss again. Make sure to be gentle with the raspberries so that they stay intact. Let stand for 20 minutes then toss one more time.
  4. After 20 minutes, roll out the second pie crust on a lightly floured surface and cut into 1in strips.
  5. Pour fruit filling into chilled pie dish with the crust and spread evenly. Dot the cubed butter over the top.
  6. Lay half the strips over the top using every other strip. Weave the remaining strips over and under creating a basket weave. Crimp the outside rim of the crust creating a beautiful edge.
  7. Brush the top with the egg wash then sprinkle the sugars even over the top.
  8. Cover the edges with foil and place the pie on a baking sheet.
  9. Bake for 50 minutes, remove the foil and rotate the pie. Bake another 25-40 minutes or until the crust is golden brown and the filling is bubbling.
  10. Allow the pie to cool for 20 minutes before cutting and serving.

 

Strawberry Rhubarb Crumble

Tart rhubarb paired with sweet strawberry is a perfect summer flavor combination.  Top both fruits with a thick layer of crumble and you’ve got an amazing afternoon treat!

Strawberry Rhubarb Crumble | JavaCupcake.com

I wasn’t planning on posting this recipe.  Really, I just wanted to try out baking rhubarb and strawberry together to see how I liked the flavor.  I invited a few friends over with their kids to play and pulled this crumble out of the oven just in time for an afternoon treat.

As soon as I saw it completely baked, I knew it was going to taste amazing and decided to snap a few pictures in the backyard before we dug into it!

Strawberry Rhubarb Crumble | JavaCupcake.com

Not only did the kids devour it, but my friends and I literally licked the dish I baked it in clean!

The freshness of the fruit with the crumbly sweet topped is literally so good, I went to the store and bought more rhubarb just so I could make it (or something like it) again!

Strawberry Rhubarb Crumble | JavaCupcake.com

You must TRY THIS!  It’s so simple to put together and you will WOW anyone you serve it to!

Happy Baking!

Strawberry Rhubarb Crumble
 
Prep time
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Author:
Serves: 8-10 servings
Ingredients
Filling
  • 550g strawberries, cleaned & quartered
  • 200g rhubarb, strings removed and sliced into ½in pieces
  • ¾ cup sugar
  • zest and juice of 1 lemon
  • ¼ cup all-purpose flour
  • 1 tsp ground cinnamon
Topping
  • 1½ cups all purpose flour
  • ¾ cup sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cubed and cold
  • 1½ cups rolled oats
Instructions
  1. Preheat oven to 375 F degrees. Spray a 28cm fluted, round baking dish with non-stick baking spray with flour. Alternatively you can use a 9x13in baking dish.
  2. In a medium bowl, combine the strawberries, rhubarb, sugar, lemon zest, lemon juice and toss until incorporated. Add the flour and cinnamon and fold to coat completely. Pour into prepared baking dish and spread evenly.
  3. In a food processor, pulse together the flour, sugar and salt until combined. Add the cold butter and process until it comes to a loose dough. Add the oats and pulse until combined. Remove to a bowl and mix together the oats if the food processor doesn't thoroughly incorporate them enough with out breaking them.
  4. Press the topping into clumps and spread them evenly over the top of the fruit. Place the baking dish on a baking sheet and place on the center rack of the heated oven.
  5. Bake for about an hour or until the topping is golden brown and the filling is bubbling.
  6. Allow to cool for 20 minutes before serving. Eat while warm.

 

Guinness Bailey’s Biscoff Chocolate Cupcakes – The Most Epic Cupcakes Ever!

There’s really no other way to describe these Guinness Bailey’s Biscoff Chocolate Cupcakes than by just calling them what they are… The Most Epic Cupcakes Ever!

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

My friends Christy and Stefan live a few hours from away from us here in Germany.  Stefan and Dave went to basic training together 10 years ago and have been friends ever since.  Christy and I met in 2007 and have been Army family every since too!  They two of them came over for a Friday night BBQ and Christy insisted I make her cupcakes!  She’s been watching me make them for the last 6 years but hasn’t had a chance to try them since we haven’t lived close enough.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

To mark this special occasion, I knew I needed to make something epic.  Seriously amazingly epic and fit for a couple of soldiers and indulgent enough to satisfy the wives.  So what did I decide on?

Beer.  Liquor. Chocolate.  Cookie Butter. Caramel.

Yeah… it really can’t get much more indulgent and epic than that.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

I started with my chocolate cupcake recipe but instead of coffee, I used a dark Guinness stout beer.  The beer flavor adds a richness and flavor that is so strong and decadent.  Chocolate and beer just go so perfectly together.  Topping these cupcakes is a swirl of Biscoff cookie butter frosting and a dollop of Bailey’s Irish Cream frosting and a hunk of a chocolate dipped Biscoff cookie.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

Most. Epic. Cupcakes. Ever.

I’m not lying.  Seriously.  If you need a cupcake that will WOW, IMPRESS and KNOCK THE SOCKS OFF your guests… make these cupcakes!

Cupcake Liners:  Sweets & Treats Boutique

5.0 from 4 reviews
Guinness Biscoff Bailey's Cupcakes
 
Author:
Serves: 2 dozen cupcakes
Ingredients
Guinness Chocolate Cupcakes
  • 1 cup unsalted butter
  • 1½ cups Guinness beer
  • 1 Tbsp espresso powder
  • 2 tsp vanilla
  • ¾ cup dark chocolate cocoa powder
  • ⅔ cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1½ tsp baking soda
  • 1 tsp salt
Biscoff Buttercream
  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy Biscoff cookie butter
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch of salt
Bailey's Buttercream
  • ½ cup unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1 small (airline size) bottle of Bailey's Irish Cream
  • ¼ cup heavy cream
  • pinch of salt
  • Chocolate dipped Biscoff cookies
  • Caramel sauce (I used store bought)
Instructions
Guinness 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 Guinness, espresso powder, 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.
Biscoff Buttercream
  1. In the bowl of your stand mixer, cream together the Biscoff and butter for 2-3 minutes. You want the color to lighten by a few shades.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
Bailey's Buttercream
  1. In the bowl of your stand mixer, cream the butter for 30 seconds until smooth.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the Bailey's and heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
Assembly
  1. Using a large round tip fitting on a piping bag full of the Biscoff buttercream, pipe a single swirl of frosting on top of the cupcake.
  2. Using a Wilton 1M star tip fitted on a piping bag full of the Bailey's buttercream, pipe a small swirl of frosting on top of the Biscoff buttercream.
  3. Drizzle the top of each cupcake with caramel syrup then garnish with a piece of a chocolate dipped Biscoff cookie tgh

 

Kaleidoscope Cookies

Classic butter cookie recipe made with powdered sugar rolled in rainbow jimmies make these delicious Kaleidoscope Cookies a fun treat! Kaleidoscope Cookies | JavaCupcake.com #CoreHome

I love baking cookies.  I love the Betty Crocker’s Cooky Book. Put the two together and you’ve got me trying new recipes and new ways to bake!  In the past, I’ve only tried one roll and cut cookie and it wasn’t a success, so when I came across this recipe for Kaleidoscope Cookies I thought they were too simple to try not to bake!

Kaleidoscope Cookies | JavaCupcake.com #CoreHomeCore Kitchen sent me these awesome silicone baking mat so I was itching to try it out too.  This was my first baking mat I’ve ever owned.  I know, crazy right?! How could a baker like me not have one?  Probably because I’ve been happy with parchment paper… but I really wanted to try one out!

This baking mat was a bit bigger than my standard size baking sheet, so I put it on my jumbo baking pan.  I sliced the cookie dough and placed them on the mat to bake.

Kaleidoscope Cookies | JavaCupcake.com #CoreHome

After about 8 minutes in the oven,  I pulled the cookies out and they were perfect.  All of the cookies were evenly baked and not one stuck to the mat.  Why haven’t I been baking with these silicone mats until now? Crazy!  The mat was easy to clean off and I loaded it up again with another batch of cookies until I had gotten through all the dough.

Kaleidoscope Cookies | JavaCupcake.com #CoreHome

These cookies are perfect for little hands.  I know my little boy loved the sprinkles on the sides the most.  He’s a sucker for those sprinkles.  Heck… I’m a sucker for sprinkles.  #sprinklesallthetime

Kaleidoscope Cookies | JavaCupcake.com #CoreHome

So if you’re looking for a super easy cookie for your family, try these colorful fun Kaleidoscope Cookies!

Core Home supplied me with the baking mat for these cookies, but all of the recipes and opinions are my own.  

5.0 from 1 reviews
Kaleidoscope Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 30 cookies
Ingredients
  • 1 cup unsalted butter, softened
  • 1 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • ¼ teaspoon salt
  • 2¼ cups all purpose flour
  • Gel food coloring (bright colors work best)
  • Rainbow jimmies
Instructions
  1. In the bowl of your stand mixer, cream together the butter and powdered sugar until combined. Add the vanilla extract and mix in. Add the flour and mix until a soft ball forms.
  2. Separate the dough into two balls and place one in a separate bowl. Add a few drops of gel food coloring into the dough and mix until completely incorporated and the dough is uniform in color. Repeat with the second dough ball.
  3. Roll each dough ball into a tube about 1-2in thick and flatten the ends. On a large cookie sheet, dump out lots and lots of rainbow jimmies. Roll the outside of the dough into the jimmes, pressing the jimmies into the dough until it's completely covered.
  4. Cover the dough ball in wax paper and freeze for several hours or chill over night. You want the dough to be completely firm.
  5. Preheat oven to 375 F degrees. If the dough has been in the freezer, remove it until it's easy to handle, but not soft.
  6. Cut the dough into ¼in slices and place on a baking mat lined cookie sheet.
  7. Bake for 7-9 minutes or until the cookies have firmed but not browned. Remove the cookies to a wire rack to cool complete. Store in an air tight container.

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 | JavaCupcake.com

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 | JavaCupcake.com

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
 
Author:
Recipe type: Dessert
Cuisine: Polish
Ingredients
  • 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)
Instructions
  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.
ASSEMBLY
  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! | JavaCupcake.com

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! | JavaCupcake.com

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! | JavaCupcake.com

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! | JavaCupcake.com

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! | JavaCupcake.com

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! | JavaCupcake.com

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! | JavaCupcake.com

 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! | JavaCupcake.com

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! | JavaCupcake.com

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! | JavaCupcake.com

 

5.0 from 1 reviews
Easy Buttercream Baseball Cookies
 
Author:
Ingredients
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
Instructions
Cookies
  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.
Buttercream
  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 | JavaCupcake.com

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 | JavaCupcake.com

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 | JavaCupcake.com

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.

ENJOY!

Homemade Tomato Salsa
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Serves: 5-6 cups
Ingredients
  • 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
Instructions
  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 | JavaCupcake.com

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 | JavaCupcake.com

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!

SpringFlowersCake-Collage

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 | JavaCupcake.com

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 | JavaCupcake.com

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 | JavaCupcake.com

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 | JavaCupcake.com

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
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 6in 4-layer cake
Ingredients
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
Instructions
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.
Assembly
  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 | JavaCupcake.com