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

 

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.

 

Southwestern Fajita Quiche

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

Southwestern Fajita Quiche | JavaCupcake.com

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

Southwestern Fajita Quiche | JavaCupcake.com

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

Southwestern Fajita Quiche | JavaCupcake.com

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

Southwestern Fajita Quiche | JavaCupcake.com

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

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

Southwestern Fajita Quiche | JavaCupcake.com

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

Happy Easter!

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

 

Farmhouse Style Doughnuts

What a fun treat for your family?  Whip up a batch of these Farmhouse Style Doughnuts made from a no-yeast dough that’s gently fried and dipped in chocolate and sprinkles!  Because really, everything… even doughnuts… are better with sprinkles!

Farmhouse Style Doughnuts | JavaCupcake.com

I made these Apple Filled Doughnuts a few weeks ago and was amazed at how easy the dough came together.  I’m a fan of instant gratification so the fact that I didn’t have to use yeast in these doughnuts made them perfect for me.  I decided that I needed to make another batch, but this time I wanted chocolate!

Farmhouse Style Doughnuts | JavaCupcake.com

These doughnuts reminded me of something I’d see at the farmers market on the weekends in my town growing up or from the local bakery in the farming town near by.  Fried with no toppings is my Dad’s favorite way to eat them.  Yum.

Farmhouse Style Doughnuts | JavaCupcake.com

I used a 3 1/6″ round cutter for the large doughnuts and a smaller 1 1/4″ for the doughnut holes.  These seemed to create the perfect sizes for my doughnuts!  Topping these little fried beauties is a rich chocolate ganache with chocolate or rainbow jimmies or a simple coating of cinnamon and sugar.

Farmhouse Style Doughnuts | JavaCupcake.com

They really are so amazingly delicious and simple to make!  Your family will love them!

Enjoy!

5.0 from 1 reviews
Farmhouse Style Doughnuts
 
Prep time
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 18 doughnuts
Ingredients
Doughnuts
  • 3½ cups all-purpose flour
  • ¾ cup sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 eggs, large
  • ¾ cup buttermilk
  • ¼ cup sour cream or yogurt
  • ¼ cup unsalted butter, melted, browned and cooled
  • vegetable oil for frying
Toppings
  • ½ cup sugar + 1 Tbsp cinnamon
  • 4 oz dark chocolate, chopped
  • ½ cup heavy cream
  • 2 Tbsp unsalted butter
  • pinch of salt
  • 1 tsp vanilla
Instructions
Doughnuts
  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
  2. In a medium bowl, whisk together the eggs, buttermilk and sour cream until smooth. Add the cooled butter and whisk until completely incorporated.
  3. Make a well in the center of the flour and pour in the wet mixture. With a rubber spatula, slowly fold the flour into the wet mix until it forms a sticky dough.
  4. On a well floured work surface, turn out the dough and lightly dust the dough with more flour. Knead dough 2-3 times then pat or roll dough out to ¼ in thickness. Dough may be sticky, so use more flour as necessary.
  5. Place a piece of parchment paper on a baking sheet.
  6. Using a 3 1/16 inch round cutter, dip the cutter into flour then cut out rounds of dough. Use a 1¼ inch round cutter to cut a center hole out of each doughnut. Place the cut dough on prepared baking sheets.
Frying & Toppings
  1. Pour enough oil into a deep skillet to make a layer at least 1½ inches deep. Slowly heat the oil over medium-high heat to 350F degrees.
  2. Fry the large doughnuts on one side for 2-4 minutes or until they are dark brown. Then turn them over with tongs or the frying spoon and fry another 2-3 minutes until dark brown all over. (NOTE: You may want to try frying 1 doughnut first to get the timing & temperature down to ensure the dough cooks all the way through.) Use the frying spoon to lift the doughnuts out of the hot oil and place them on the paper towel lined baking sheet.
  3. Repeat this process with the doughnut holes but for only 1-2 minutes or until brown all over.
  4. For the cinnamon sugar doughnuts: Once the doughnut is cool to the touch, roll it in the cinnamon and sugar mixture and set aside to cool or until ready to serve.
  5. For the chocolate donuts: Place the chopped chocolate in a medium glass bowl with a wide mouth. In a sauce pan, heat the heavy cream to a gentle boil then immediately pour it over the chocolate and let it sit untouched for 2 minutes. Using a rubber spatula, gently stir the chocolate until all the cream has been incorporated. Stir in the butter, salt and vanilla until smooth. Allow the chocolate to cool for 10 minutes or until thick enough to stick to the doughnuts.
  6. Once the doughnut is cool to the touch, dip the top side into the chocolate letting any extra drip off. Set it on a wire rack and garnish with sprinkles, jimmies or any topping of your choice.
  7. Repeat this frying and coating process with the remaining dough.
  8. Serve immediately.

 

Apple Filled Doughnuts

Freshly fried homemade doughnuts, there’s nothing like them!  Fill them with apple and you’ve got something special!  These Apple Filled Doughnuts are a sweet breakfast treat everyone will love!

Apple Filled Doughnuts | JavaCupcake.com

I get inspired to try new recipes from all places in my life.  Over the Christmas season, the local German bakeries were filling their pastries with apples.  Everything from doughnuts to pastry dough to cakes and tarts, it all had apples in it and my husband and I were in love!  Several times a week we were picking up a delicious bakery treat loaded with apples.

The Baked Explorations: Classic American Desserts Reinvented cookbook by Matt Lewis & Renato Poliafito has been on my shelf for about a year.  I flip through the pages to look at the beautiful food photos but nothing had really inspired me yet to want to bake from it’s pages.

Apple Filled Doughnuts | JavaCupcake.com

Well, that is until I had an epiphany.  What if I took the Baked recipe for farm style doughnuts and filled them with the apple mixture we loved so much from the holidays? YES YES!  That’s it… I’m inspired!  I must make this!

And so I did.  And these Apple Filled Doughnuts were AMAZING.  My only regret was that I didn’t’ make more.  Or… that I couldn’t eat more.  Ha!

Apple Filled Doughnuts | JavaCupcake.com

The dough is very simple to make.  No yeast, no waiting… just put the dough together, roll it out, cut it, fill it, fry it and roll it in sugar!   Too easy not to try, right?

I really hope you do!

Happy Baking!

Apple Filled Doughnuts
 
Prep time
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12-16 doughnuts
Ingredients
Apple Filling
  • 3 medium Gala apples, cored & diced
  • 2 Tbsp unsalted butter,
  • ¼ cup granulated sugar
  • ¼ cup dark brown sugar, not packed
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 Tbsp vanilla
  • dash of salt
  • 1 Tbsp cornstarch
Doughnuts
  • 3½ cups all-purpose flour
  • ¾ cup sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 eggs, large
  • ¾ cup buttermilk
  • ¼ cup sour cream or yogurt
  • ¼ cup unsalted butter, melted, browned and cooled
  • vegetable oil for frying
  • 1¼ cups sugar + 3 Tbsp cinnamon for rolling
Instructions
Apple Filling
  1. Core and chop the apples into small diced pieces and set aside.
  2. In a large pan on medium-high heat, melt the butter. Stirring constantly cook the butter until browned. The butter will begin to smell nutty and can burn quickly, so only slightly brown it.
  3. Add the apples to the butter and toss to coat them.
  4. Add the sugars, spices, vanilla and salt and stir to combine. With the heat on medium-high cook and stir the mixture until it begins to bubble. Reduce heat to medium-low and cook for 2-3 minutes or until the apples are tender but not mushy.
  5. Sift in the corn starch and cook 1 more minute until the apples thicken.
  6. Remove the mixture to a bowl to cool completely.
Doughnuts
  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
  2. In a medium bowl, whisk together the eggs, buttermilk and sour cream until smooth. Add the cooled butter and whisk until completely incorporated.
  3. Make a well in the center of the flour and pour in the wet mixture. With a rubber spatula, slowly fold the flour into the wet mix until it forms a sticky dough.
  4. On a well floured work surface, turn out the dough and lightly dust the dough with more flour. Knead dough 2-3 times then pat or roll dough out to ¼ in thickness. Dough may be sticky, so use more flour as necessary.
  5. Place a piece of parchment paper on a baking sheet.
  6. Using a 3 inch round cutter, dip the cutter into flour then cut out rounds of dough. Place the cut dough on prepared baking sheets.
Filling & Frying
  1. Pour enough oil into a deep skillet to make a layer at least 1½ inches deep. Slowly heat the oil over medium-high heat to 350F degrees.
  2. While the oil is heating, you'll fill the rounds of dough with apples.
  3. Place 1 teaspoon of apple filling in the center of a round of dough. Lightly brush a small amount of water around the edge of the dough. This will create the glue to hold the dough together. Place a second round of dough on top and pinch the edges together. Pat the dough gently in your hand to create smooth edges. Place the doughnut back on the baking sheet. Repeat until all the dough is used.
  4. In a wide-mouthed bowl, whisk together the cinnamon and sugar for the rolling mixture. Line another baking sheet with 2-3 layers of paper towels.
  5. Once the oil has reached temperature, use a wire-slotted frying spoon to gently place 2-3 doughnuts in the hot oil. Do not over crowd the pot by putting more than that in the oil at a time.
  6. Fry the doughnuts on one side for 2-4 minutes or until they are dark brown. Then turn them over with tongs or the frying spoon and fry another 2-3 minutes until dark brown all over. (NOTE: You may want to try frying 1 doughnut first to get the timing & temperature down to ensure the dough cooks all the way through. With the apple filling, it's easy to undercook the doughnuts leaving gooey, uncooked dough in the center.) Use the frying spoon to lift the doughnuts out of the hot oil and place them on the paper towel lined baking sheet.
  7. Once the dough is cool to the touch, roll it in the cinnamon and sugar mixture and set aside to cool or until ready to serve. Repeat this frying and coating process with the remaining dough.
  8. Serve immediately.
Notes

Chocolate Eclairs

Delicate choux pastry filled with rich crème pâtissière topped with smooth chocolate ganache make these Chocolate Eclairs a sinful indulgence worth every bite!

Chocolate Eclairs | JavaCupcake.com

This past summer I traveled through France and was able to experience some of the most delicious pastries I’ve ever had in my life.  Seriously, so good… so so so so good!  From macarons to eclairs to cream puffs, everything I put in my  mouth was a flavor unlike anything I’d ever had before.

This past Fall I watched another season of The Great British Bake Off and got really excited when the bakers made some of these pastries I experienced while in France.  Between the two I knew I had to try my hand at something as delicate and delicious!

Chocolate Eclairs | JavaCupcake.com

On one TGBBO episode, choux pastry was made and I got to see many of the bakers create eclairs in various different ways.  I then watched a Paul Hollywood video explaining the process even more.  It seemed pretty easy, to be honest.  A  lot easier than I expected.  Pair the choux pastry with a homemade crème pâtissière and chocolate ganache and I’ve made Chocolate Eclairs!

Not going to lie, it took me three attempts at making these Chocolate Eclairs to really get the recipe down right.  Since this was a completely new endeavor for me, I wanted the eclairs to not only look good, but taste good too!

Chocolate Eclairs | JavaCupcake.com

I think I hit the mark with these chocolate eclairs too because let me tell you… they are out of this world good!  Especially when the creme pat was still cold… omg.  To die for!

I really hope you give these eclairs a try, they are so worth the effort!!!

Happy Baking!

5.0 from 1 reviews
Chocolate Eclairs
 
Author:
Recipe type: pastry, dessert
Serves: 12-15 eclairs
Ingredients
Crème Pâtissière
  • 300ml whole milk
  • vanilla pod, split and seeds scraped
  • 90g granulated sugar
  • 50g cornflour
  • 1Tbsp kirschwasser (you can use any liquor to flavor)
  • 2 large eggs plus 1 large egg yolk, room temperature
  • 75g unsalted butter, room temperature and cut into cubes
Choux Pastry
  • 120ml water
  • 65g all purpose flour
  • pinch salt
  • 50g unsalted butter
  • 2 large eggs, beaten
Filling
  • 250ml heavy cream
  • 2 Tbsp granulated sugar
  • 1 Tbsp vanilla
Chocolate
  • 200g high quality semi-sweet chocolate (I used Lindt 50% chocolate)
  • 200ml heavy cream
  • 2Tbsp unsalted butter, room temperature
  • 1Tbsp vanilla
Instructions
Crème Pâtissière
  1. In a medium heavy bottom sauce pan, whisk together the milk, vanilla pod and it's seeds over medium high heat. Continue to cook until it begins to boil, immediately remove the milk from the heat and cool for 10 minutes.
  2. While the mixture is cooling, in a medium bowl whisk together the sugar and cornflour until combined. Add the eggs, egg yolk and kirschwasser then whisk until smooth and pale yellow, about 2-3 minutes.
  3. Once the milk has cooled, strain it into the eggs (discarding the pod) and whisk to combine. Immediately pour it back into the pan and place it over medium heat.
  4. Whisking continuously, cook 4-7 minutes over medium heat until the mixture thickens. Constantly whisking will insure no lumps form and you have a smooth cream. Cook until the mixture becomes thick enough to fill a bag and pipe.
  5. Pour the cream into a clean, glass gowl then cool for about 2-3 minutes in an ice bath. Press plastic wrap onto the top of the cream so a film doesn't form. Chill several hours until cold.
Choux Pastry
  1. Preheat oven to 400F and line 2 baking sheets with parchment paper.
  2. Measure the flour by weight then sift it onto a piece of parchment paper and set aside.
  3. In a medium sauce pan, combine the water, salt and butter over medium high heat. Slowly warm until all the butter has melted making sure the water does not bubble or evaporate. .
  4. Once all the butter has melted, quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon. NOTE: The dough will come together, keep beating!
  5. Put the pan back on medium heat and continue to cook the dough for 1-2 minutes, continually stirring. You want a smooth, heavy dough that pulls away from the sides of the pan.
  6. Drop the dough into the bowl of your stand mixer and allow to cool until tepid, about 5 minutes.
  7. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken.
  8. Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray.
  9. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp.
  10. Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.
  11. For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff.
  12. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream.
  13. Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving.
Chocolate
  1. Chop the chocolate into fine pieces and place a medium glass bowl.
  2. In a small sauce pan, heat the cream over medium high heat until just boiling. Immediately pour the cream over the chocolate and let it sit for 2 minutes - do not stir during these 2 minutes!
  3. With a rubber spatula, gently stir the chocolate and cream together until smooth and incorporated.
  4. Add the butter and vanilla and stir until butter has melted and vanilla has been incorporated.
  5. Allow the chocolate to sit for 5 minutes at room temperature before dipping the eclairs.
Assembly
  1. Using a ¼in round piping tip, gently press two holes on the bottom of an eclair on each end.
  2. Attach the same tip to a pastry bag and fill it with cream. Gently press the tip/bag into the holes you created and slowly squeeze cream into the hole until you see it come to the hole on the opposite side. Repeat this process with all the eclairs.
  3. Dip the top of each eclair in the warm, melted chocolate allowing the excess to drip off. Place it on a wire rack and allow the chocolate to firm, about an hour.
  4. Serve and enjoy!
Storage
  1. Store in a bakery box or on the counter with plastic wrap over the top. If you store it in an air tight container, the pastry will lose it's crisp. If you plan to keep them for more than a day, store them in the refrigerator but know the dough will become softer.

Apple Fritters

The best way to enjoy these warm, chewy, crisp on the edge full of delicious flavor Apple Fritters is with a big cup of coffee and your loved ones!  Perfect for a cold fall Saturday!

Apple Fritters  | JavaCupcake.com

I have loved Apple Fritters me entire life.  When I was a child, every Sunday my parents would take my family to church and most times we’d stop after for “coffee & doughnuts” in the church hall.  If they were out of my favorite maple bars, my #2 was always an apple fritter.

Apple Fritters  | JavaCupcake.com

There’s just something about the crisp pointy edges, sweet glaze on top and the juicy apples in the center of the chewy dough that I couldn’t get enough of.   And in the town I grew up in there were several local bakeries that whipped up these fritters every day so I was never without one! Unfortunately, most of those bakeries have closed and a hot, fresh fritter is hard to find now a days.

Apple Fritters  | JavaCupcake.com

Until I came to Germany.  Apple Fritters are easily found during apple season here and I’ve fallen in love with them again!  So much that I decided it was time to try making them myself at home!  When I scored a big bag of local German apples for only 2 Euro, I knew it was a sign to make me some Apple Fritters!

Now, the process was long and there were a lot of steps, but let me tell you… it WAS WORTH THE EFFORT!  I’m already planning the next time I’m going to make these.  Seriously, they are so good.

Apple Fritters  | JavaCupcake.com

Soft in the middle and slightly chewy.  Juicy apples.  Crisp edges.  Sweet glaze.  You can’t ask for anything more in an apple fritter.

Well, except maybe MORE FRITTERS please!

Enjoy!

5.0 from 2 reviews
Apple Fritters
 
Prep time
Cook time
Total time
 
Author:
Recipe type: doughnut, breakfast
Cuisine: American
Serves: 12
Ingredients
Dough
  • ½ cup whole milk, room temperature
  • 2 eggs, lightly beaten, room temperature
  • 1 packet of active dry yeast (2¼tsp)
  • 3¼ cups all-purpose flour
  • ⅓ cup sugar
  • 1tsp salt
  • 1tsp cinnamon
  • ⅓ cup unsalted butter, room temperature
Apples
  • 6 small/medium apples
  • 3Tbsp unsalted butter
  • 2tsp cinnamon
  • ¼ cup sugar
  • 4Tbsp apple cider vinegar
Glaze
  • 1½ cups powdered sugar
  • 3-4Tbsp heavy cream
  • 1tsp vanilla
Frying
  • Vegetable Oil
  • Thermometer
  • Spider spatula (Asian style wire spoon)
Instructions
Dough
  1. Whisk together the yeast, sugar, 3 cups of the flour, cinnamon and salt in the bowl of your stand mixer. Fit the dough hook onto the mixer.
  2. With the mixer on low, pour in the room temperature milk until combined. Add the eggs and continue mixing until incorporated. Do your best to get as much of the dough mixed together to form a ball. It's okay if it's not all together, you can knead it in the next step.
  3. Sprinkle the remaining ¼ cup of flour on your work surface and roll out the dough ball. Knead the dough a few times until the ball is smooth and everything has been incorporated.
  4. Add one tablespoon of butter to the dough and knead until incorporated. Repeat until all the butter has been added.
  5. Lightly butter a glass bowl and turn the dough out into it. Flip the dough a few times in the bowl to coat with butter. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubles in size This should take an hour or two.
Apples
  1. Peel, core and cut the apples into small chunks. Place the prepared apples in a bowl and toss in the lemon juice.
  2. In a medium pan over medium high heat, melt and cook the butter until it browns and smells nutty. Add the apples and toss to coat. Sprinkle the cinnamon and sugar over the apples and stir. Cook on medium high until just tender. Add the vingear and cook until the liquid has reduced by about half. Remove from the heat and set aside to cool.
Assemble the Dough
  1. Line two baking sheets with parchment paper.
  2. Flour your work surface and turn the dough out onto the flour. Roll the dough out into a long rectangle about ½in thick.
  3. Spread ¾ of the apple over the dough. Beginning with the long edge closest to you, roll the dough away from you in a tight spiral to create a log. Turn the dough 90 degrees and press to flatten. Spread the remaining apples over the dough. Beginning with the edge closest to you, roll the dough away from you in a tight spiral. NOTE: Don't worry if the apples squeeze out, just shove them back in where you can!
  4. Roll the dough out into another rectangle about ½in thick. Cut the dough into 12 even pieces.
  5. Place a piece in your hand and pull each corner up into the center creating a rough ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough.
  6. Cover the baking sheets with plastic wrap and allow the dough to almost double in size. Make sure the dough rises in a warm place.
Glaze
  1. Just before you're ready to begin frying the fritters, prepare the glaze.
  2. In a small bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. You'll want a slightly thick and spreadable consistency. Stir often to prevent a crust forming on the top of the glaze.
Fry the Fritters
  1. In a heavy bottomed pan or Dutch oven, heat 6 inches of vegetable oil to 360F degrees.
  2. While the oil is heating, prepare a cooling rack by lining it with paper towels.
  3. Once the heat is to temperature, gently lay 2 dough balls into the hot oil. The fritters sink at first but will float to the top. Cook about 60-90 seconds on each side. You want them to cook all the way through and have a dark brown color. Use the metal spider spatula to flip and remove the fritters. Place the cooked fritter on the paper towels to drain and cool. Allow the oil to come back to 360F degrees before frying another batch of fritters. Continue until all the dough has been fried. NOTE: After the first batch has been fried, cut into a fritter to check that the dough has been cooked through, if not then adjust the time you fry on each side accordingly.
Glaze the Fritters
  1. Once the fritters have cooled to the touch, brush the glaze generously over the top and side of each fritter. No need to flip them over, just make sure to get the sides that you can reach.
  2. Allow the glaze to harden before serving.
  3. Store in a non-airtight container for up to 3 days. They are best if eaten immediately.
Notes
Recipe adapted from The Kitchn.

 

Red Currant Streusel Muffins

Enjoy the tart deliciousness of red currants with your morning coffee by making these Red Currant Streusel Muffins filled with the decadent red berry and topped with an oat streusel!

Red Currant Streusel Muffins #RedCurrantWeek | JavaCupcake.com

We’re continuing right along with #RedCurrantWeek with these super simple Red Currant Streusel Muffins!  If you missed it, I’ve already made Red Currant Cookie Slices, Red Currant Jam and gave you a bit of a history lesson on the delicious red currant!

These muffins take just a few minutes to whip up and have become one of my families weekend breakfast favorites!

Red Currant Streusel Muffins #RedCurrantWeek | JavaCupcake.com

I started with a basic muffin recipe, but switched out the light brown sugar for dark brown sugar and added a pinch of nutmeg to the batter.  Both of these changes added a deeper level of flavor the muffin.  It’s slight, but noticeable.

The red currant flavor not only comes though in the muffin because of the juice of the currants, but with each bite you get a burst of berry because the have baked whole in the muffin.  Plus, the addition of the few currants as garnish on top, each bite has exquisite red currant flavor!

Finally, the muffins are topped with a basic streusel oat topping.  Instead of using quick oats, I used rollled oats.  But if all you have on hand is quick oats, that’s fine too.  The extra crunch of the topping adds another dimension of flavor and texture that make these muffins so good!

They’re even good dunked in my coffee.  I know, genius!

Red Currant Streusel Muffins #RedCurrantWeek | JavaCupcake.com

The liners I used for these muffins come from Sweets & Treats Boutique.  STB makes the BEST grease-proof liners in the industry making all my cupcakes & muffins even more appealing when they’re dressed up in such beaitufil liners!  Make sure to shop STB for all your cupcake, muffin and party supplies!

Happy Baking!

CHECK OUT THE OTHER #REDCURRANTWEEK POSTS HERE:

Red Currant Streusel Muffins
 
Prep time
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Total time
 
Serves: 18 muffins
Ingredients
Muffins
  • 300g all-purpose flour
  • 75g dark brown sugar
  • 75g granulated sugar
  • pinch of salt
  • 1tsp baking powder
  • 1tsp nutmeg
  • zest of ½ a lemon
  • 2 large eggs
  • 180g whole milk
  • 125g unsalted butter, melted
  • 150g red currants, off the stems and clean/dry - divided
Streusel
  • 25g all-purpose flour
  • 25g dark brown sugar
  • 25g rolled oats
  • 25g cold unsalted butter, cubed
Instructions
  1. Preheat oven to 350F degrees and line muffin pan with liners.
  2. In a large bowl, whisk together the flour, sugars, salt, baking powder, nutmeg and lemon zest.
  3. In another bowl whisk together the melted butter, whole milk and eggs.
  4. Make a well in the flour mixture and pour in the wet mixture. Stir together until just combined.
  5. Fold in ⅔ of the red currants making sure not to overmix or break the berries.
  6. Fill liners ⅔ full with batter.
  7. In a medium bowl, combine the flour, sugar, oats and butter. Using your fingers, crumble the mixture together until most of the butter has broken down into small pieces.
  8. Sprinkle topping over the batter then press a 3-4 red currants on top.
  9. Bake the muffins for 20-25 minutes or until they are golden brown and a toothpick comes out clean.
  10. Cool in the pan for 2 minutes before removing to a wire rack to cool completely.
  11. Serve warm or keep stored in an air tight container for up to a week.

Fresh Raspberry Peach Cobbler

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

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

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

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

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

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

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

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

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

Happy Baking!

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

Cinnamon Sugar Donut Muffins

My sweet new friend, Erin from Texanerin Baking is here today with a recipe for simple and delicious Cinnamon Sugar Donut Muffins.   Don’t let the “healthy” ingredients fool you… Erin has come up with a recipe that is so sinfully amazing!  Thanks, Erin for helping out today!

To see more of Erin’s healthier dessert options, check out her blog, Texanerin Baking!

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

Hi everyone! I’m Erin and blog over at Texanerin Baking, which is all about making healthier baked goods that taste just as decandent and amazing as their unhealthy counterparts! I do about half whole wheat goodies and the other half is usually grain-free. I don’t have any dietary issues – I just happen to love almond flour and so my goodies coincidentally come out grain-free and gluten-free.

I realize most people don’t have almond flour at home so today I made something 100% whole grain for you! I really recommend using white whole wheat in these. It’s got all the nutrition of regular whole wheat flour but doesn’t have that cardboardy whole grain taste. The whole grain taste is usually easy to cover up with cocoa powder, spices and other strong flavors, but here we just have a little cinnamon, which isn’t enough to be victorious over regular whole wheat. 😉 If you don’t have white whole wheat, you can totally use all-purpose flour.

I rarely bake vegan, just because I really love using eggs in baking, but sometimes you just need a cinnamon sugar donut muffin and so you have to find a vegan recipe. But any vegan recipe won’t do for me – it needs to taste exactly like a egg-laden, butter-filled version (like these peanut butter chocolate chip macaroons!) and these vegan cinnamon sugar doughnut muffins from Baker By Nature fit the bill! They’re soft, fluffy, moist and completely funkiness-free.

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

So I made these muffins, and I guess I was so ecstatic at how they came out that I wasn’t thinking about the vegan thing and dipped them in butter. Whoops. So these aren’t actually vegan anymore! If you need a vegan version, dip them in melted coconut oil or just sprinkle the cinnamon sugar on top of the muffins before baking.

I hope you enjoy the muffins and if you ever have a hankering for some healthier sweets, I’d love to have you come over and visit me on Texanerin Baking!

Cinnamon Sugar Donut Muffins
 
Prep time
Cook time
 
Serves: 32 mini donut muffins
Ingredients
  • 1¾ cup (219 grams) white whole wheat or all-purpose flour
  • ½ cup (100 grams) unrefined or granulated sugar (use ¾ cup if you like things on the sweeter side)
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • 1 cup (230 grams) applesauce
  • ½ cup (118ml) warm milk
  • ½ cup (112 grams) melted refined coconut oil or canola oil
  • 2 Tbsp maple syrup
  • ⅓ cup butter, melted (or coconut oil for a vegan version)
  • 3 Tbsp granulated sugar
  • 2 tsp cinnamon
Instructions
  1. Preheat the oven to 400F and grease a mini muffin tin.
  2. In a medium mixing bowl, mix together the flour, sugar, baking powder, salt and cinnamon.
  3. In a large mixing bowl, mix together the applesauce, milk, oil and maple syrup.
  4. Add the dry mix to the wet and stir just until combined! Over-stirring will result in tough muffins.
  5. Fill the liners almost completely full and bake for 6-8 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  6. While the muffins are baking, mix together the sugar and cinnamon in a small bowl.
  7. Immediately turn the muffins out onto a wire rack and dip each muffin in the melted butter and then roll in the cinnamon sugar.
  8. Place on the wire rack to cool completely.
  9. Serve immediately and refrigerate any leftovers in an airtight container for up to 5 days.
Notes
Adapted from Vegan cinnamon sugar doughnut muffins from Baker By Nature

Strawberry Crumb Bars

Start your day off with a sweet treat of oats and strawberries with these delicious Strawberry Crumb Bars.  They pair perfectly with your morning cup of joe!

Strawberries & oats make for a simlpe, delicious breakfast treat in these Strawberry Crumb Bars! | JavaCupcake.com

I bought a couple bags of frozen strawberries for a project a few weeks back that I never ended up using.  And, instead of wasting them, I decided I needed to come up with something delicious to make them them!

These Strawberry Crumb Bars were just the thing!  My daughter, she’s 14, doesn’t always like to take the time to eat breakfast in the mornings.  She’s too cool for that.  Haha! So, I figured if I baked something that was semi-healthy that she would be excited to eat it!

These bars start with a layer of flour, butter, sugar and oats and has a center of strawberry jam and sliced strawberries.  They’re topped with more of the oat mixture then baked until golden brown.  One bowl and super easy to make!

Strawberry Crumb Bars - Start your day off right with these fabulous oat and berry bars seasoned with cinnamon and nutmeg! | JavaCupcake.com

Serve these Strawberry Crumb bars with a side of milk (or a mug of hot coffee for me) and we’ve got a delicious, easy breakfast that even my teen will like!

The original recipe I saw for these bars had a raspberry filling, so if you have another flavor of jam that you like you could easily replace the center with that.  Peach would be delicious! Mmmm with some fresh peach slices! I guess I know what I’m making during peach season!

Happy Baking!

Strawberry Crumb Bars
 
Prep time
Cook time
Total time
 
Serves: 9 bars
Ingredients
  • 1 cup all purpose flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup quick oats
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ½ cup dark brown sugar, packed
  • ½ cup unsalted butter, room temperature
  • ¾ cup seedless strawberry jam
  • 1 cup sliced strawberries, frozen or fresh
Instructions
  1. Preheat oven to 350 F degrees. Line a 8x8in metal baking pan with foil so it hangs over the edges. Spray the foil with baking spray.
  2. In a large bowl combine the flour, baking soda, salt, oats, nutmeg, cinnamon and brown sugar.
  3. Cut the room temperature butter into pieces and add the the bowl. Using a pastry blender, combine the butter into the flour mixture until no more flour is visible. This process will take about 5 minutes.
  4. Spread 2 cups of the mixture evenly across the bottom of the prepared pan. Press it flat making sure it goes into the corners and edges.
  5. With an offset spatula, evenly spread the strawberry jam across the entire the bottom layer.
  6. Gently press sliced strawberries into the jam.
  7. Sprinkle the remaining oat mixture evenly on top and gently press into the strawberries.
  8. Bake for 35-38 minutes or until golden brown.
  9. Allow to cool completely before removing from the pan and cutting into square.
  10. Store in an air tight container.
Notes
Recipe inspired from allrecipes

Cranberry Sauce Orange Scones

Freshly squeezed orange juice and orange zest paired with homemade cranberry sauce make these Cranberry Sauce Orange Scones the perfect breakfast treat!

Cranberry Sauce Orange Scones - fresh cranberry sauce paired with the zest and juice of an orange make these scones perfectly delicious! | JavaCupcake.com

During the holiday season, I always make a batch of my fresh cranberry sauce.  It is so delicious that I not only put it on the turkey at Thanksgiving, but I use it on everything!  Leftover turkey sandwiches, toast, scones, bread… you name it.   I’ll find a way to use the cranberries!

Now that holiday’s are over and you might have some leftover cranberry sauce in your fridge or freezer, I wanted to share with you a simple, yet delicious recipe you could whip up for your family this weekend.

What better than a batch of fresh, hot Cranberry Sauce Orange Scones!

Now, if you don’t have homemade cranberry sauce in your fridge, don’t worry.  You can substitute the fresh cranberry sauce for canned cranberry sauce or dried cranberries.  If you use dried cranberries, you may need to add more cream to bring the dough together though.  Either way, you’ ll still get the same great flavor that the cranberries offer!

Cranberry Sauce Orange Scones - fresh cranberry sauce paired with the zest and juice of an orange make these scones perfectly delicious! | JavaCupcake.com

Since I didn’t use any of the orange juice in the scones themselves, I wanted to incorporate it into a glaze for the top of the scones.  But, I didn’t want anything too thick to make the scones too sweet and take away the flavor of the cranberries.  So, I thinned out the glaze using orange juice and vanilla extract with the powdered sugar.  Made the perfect consistency for a light sheen of glaze over the top of the scones.

If you don’t have orange or cranberry and you really REALLY want to make scones, this recipe can be easily converted to work with any fruit you have on hand.  Throw a handful of blueberries or strawberries in or maybe some raisins.  The possibilities are endless.  Just make sure the dough isn’t too sticky when you cut them!

Enjoy!

Cranberry Orange Scones
 
Prep time
Cook time
 
Serves: 8 scones
Ingredients
Scones
  • 1 large orange, zested and juiced
  • 3 Tbsp sugar
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 5 Tbsp COLD unsalted butter, cubed
  • ⅔ cup homemade cranberry sauce (canned is okay, homemade is best)
  • ¾ cup heavy cream
  • flour, for dusting
Glaze
  • 1 cup powdered sugar, sifted after measured
  • 1 tsp vanilla
  • 4 Tbsp fresh squeezed orange juice
Instructions
Scones
  1. Preheat oven to 425 F degrees. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together the orange zest of the orange and the sugar until combined.
  3. Add the flour, baking powder, salt and nutmeg and whisk until the zest has been completely incorporated into the flour.
  4. Using a pastry blender, cut the cubed butter into the mixture until it resembles a coarse meal.
  5. Gently fold in the cranberries with a rubber spatula. You'll want the batter to pick up some of the color of the berries.
  6. Add the heavy cream and fold with the same rubber spatula until no more dry ingredients remain. Make sure to scrape the bottom of the bowl to ensure all the flour is incorporated.
  7. Place the dough onto your floured counter. Gently knead the dough 2-3 times to bring the dough together. DO NOT OVER WORK the dough!!!
  8. Pat the dough out into a circle that is ½" thick and 8-9" wide.
  9. Cut into 8 triangles and place them on the prepared baking sheet.
  10. Bake for 15-18 minutes or until the tops are firm and the scones are golden brown.
  11. Remove to a wire rack to almost completely cool before glazing.
Glaze
  1. In a small bowl, whisk together the sifted powdered sugar, vanilla and orange juice until smooth. No lumps of sugar should be visible.
  2. Spoon the glaze on to the top of each scone. Gently use the back of the spoon to spread it over the top. Let the excess glaze drip off the sides.
  3. Allow the glaze to set before serving - about 15 minutes.
Serving & Storage
  1. Eat scones immediately with coffee or tea.
  2. Store scones in a ziploc bag or a tupperware-type container. DO NOT seal the bag/container conpletely. Leave it slightly open or the scones will get moist and the glaze will melt into the scones. You want them to have a bit of the air to keep the glaze dry.
  3. The scones can be kept for up to 3 days.

Peanut Butter Banana Bread

Cinnamon infused banana bread swirled with peanut butter and topped with a crunchy streusel, this bread is the perfect treat for any brunch or afternoon party!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

This past weekend, my friend Margot hosted a 31 Bags party at her house.  I’ve never been to one of these parties and to be honest, I didn’t know what 31 bags were before she told me about having her party.  I looked over the catalog and they have a bag that could possibly hold my camera and my giant computer, so I’m excited!  (Turns out – the bag won’t fit my laptop, but I did order lots of other great stuff!)

I offered to bake some yummies for the party.   The party began at 11am, so Margot decided on  a yogurt & fruit bar as well as serving mini quiches for her guests.  We bothdecided a sliced sweet bread would go great with the breakfast/brunch theme!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

And… if you know anything about me, I can never make anything the same way twice (why waste an opportunity for another blog post with a new recipe – ha ha!), I need to come up with something delicious and new.

I started with my daughter’s recipe for banana bread.  It’s a classic and can be easily made with a variety of mix-ins or toppings.    I decided on a peanut butter, cream cheese swirl though out the bread and a crunch streusel topping.  This Peanut Butter Banana Bread will be perfect for the party!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

I’m also making an oatmeal cookie for a sweet, but still “brunchy” dessert.  At the time of writing this post, however, I had not decided what kind to make.  So if you see a link somewhere, it means I made it and posted the recipe.  If not, oh well! HA!

So, if you need a delicious, quick bread for a brunch or afternoon party… this bread is a perfect choice!

Enjoy!

PS… Here’s a cute picture of me and Margot not too long ago!  We ran the Pink up the Pace 5K with our babies in tow! So fun!

Pink up the Pace 5K - Grafenwöhr, Deutschland | JavaCupcake.com

Peanut Butter Banana Bread
 
Prep time
Total time
 
Serves: 1 loaf of bread
Ingredients
Banana Bread
  • 1 cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 2 large eggs
  • 4 ripe small bananas
  • ¼ cup buttermilk
  • 1 Tbsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Peanut Butter Swirl
  • ½ cup creamy peanut butter
  • 2oz cream cheese, room temperature
  • 2 Tbsp heavy cream or milk
Streusel Topping
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup sugar
  • ¼ cup unsalted butter, cold & cubed
  • ½ cup quick oats
Instructions
Banana Bread
  1. Preheat oven to 350 F degrees. Line a loaf pan with parchment paper then grease and flour it.
  2. In a small bowl, mash with a fork the bananas until chunky. Add the buttermilk, cinnamon, nutmeg and vanilla and stir until combined.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  4. In the bowl of your stand mixer, cream the butter and sugar together for 1 minute.
  5. One at a time, add the eggs and scrape the sides of the bowl after each addition. Mix on high for 1 minute.
  6. Add the bananas and mix until just combined.
  7. In three parts, add the flour and mix until no more flour can be seen. Do not overmix!
Peanut Butter Swirl
  1. In a medium bowl, whip together with a hand mixer the cream cheese and peanut butter.
  2. Mix in the cream until smooth.
Streusel Topping
  1. In a medium bowl, combine all the ingredients.
  2. Using a pastry blender or a fork, work the ingredients until it's a coarse meal texture.
Assembly & Baking
  1. Spread a third of the batter evenly onto the bottom of the prepared pan. Scoop tablespoon dollops of peanut butter mixture on top. Using a butter knife, swirl the peanut butter into the batter.
  2. Repeat this process two more times.
  3. Sprinkle streusel mixture evenly over the top of the batter. NOTE: You'll only need about ⅔ of the topping. Save the rest for muffins or toss out.
  4. Bake on the center rack of your oven for 60 minutes or until a toothpick comes out clean. You may need less or more time depending on your oven.
  5. Remove from the oven and allow to cool in the pan for 10-15 minutes. Remove to a wire rack to cool completely or slice to serve warm with butter.

Buttermilk Biscuits

These Buttermilk Biscuits made with farm fresh butter & buttermilk and are rich, buttery and stacked with flaky layers.  They are the perfect biscuit!

Buttermilk Biscuits | JavaCupcake.com

Every time I make biscuits from scratch, they never rise!  They’r flat, tasteless and honestly… a lot like hockey pucks! I’m not sure if it’s because I didn’t have the right recipe, if I didn’t cut the butter into he flour enough or maybe I overworked the dough.

Regardless… I failed each time I made them.  My family still ate it… but in the back of my head, it was a failure.  Until today.

Buttermilk Biscuits with Homemade Strawberry Jam | JavaCupcake.com

Betsie Morris Gibson, one of my loyal and super sweet readers of JavaCupcake shared with me her Grandma Love’s recipe for biscuits!  Betsie said her Grandma Love adapted this recipe from the back of the Clabber Girl Baking Powder container back  in the 1950’s.  So… this recipe is tried, true and I could definitely count on it work!

Now… if only I don’t screw it up!

Buttermilk Biscuits | JavaCupcake.com

I started with farm fresh butter and buttermilk from a local farm here in Germany.  My great friend, Margot, hooked me up with it… she’s got an “in” with a farmer.  I have never had such fresh ingredients before.  It’s amazing to think that 100 years ago…. 75 years ago… heck even 50 years ago… this is how everyone was baking and cooking.   Fresh, local ingredients.

I also recently bought a pastry cutter and used it to work the butter instead of using my fingers or a fork and knife.  This made a HUGE difference in the amount of time it took to create that “coarse meal” texture you need for this biscuits.

Buttermilk Biscuits with Homemade Strawberry Jam | JavaCupcake.com

The biggest thing I did, made sure not to overwork the dough.  I really only turned it 4 times out on my floured counter and gently patted it to 3/4 inch height.  Before, I rolled it out and I think rolled it too thin.  Not this time!  Pat pat pat and thick thick thick!

Thanks Betsie and Margot for the tools to FINALLY make the most perfect, fluffy and flaky buttermilk biscuits!  This is definitely going to be my go-to recipe!

If you’re interested in the recipe for the super delicious jam I topped the biscuits with, you can find that strawberry freezer jam recipe here!

Buttermilk Biscuits with Homemade Strawberry Jam | JavaCupcake.com

Oh, and my husband (he’s in Afghanistan) saw a picture and requested these biscuits with chipped beef and gravy when he returns!  I can so do that!!!

Enjoy!

Buttermilk Biscuits
 
Prep time
Cook time
Total time
 
Serves: 8 biscuits
Ingredients
  • 3 cups flour
  • 2½ Tbsp sugar
  • 1½ Tbsp baking powder
  • ¾ tsp salt
  • ¾ tsp cream of tartar
  • ¾ cup unsalted butter, COLD
  • ¾ cup milk, COLD (I used buttermilk)
  • 1 large egg, lightly beaten
  • 3-7/16" biscuit cutter (or any size you want)
Instructions
  1. Preheat oven to 425 F degrees. Line baking sheet with parchment paper.
  2. In a large bowl, sift together the flour sugar, baking powder, salt and cream of tartar.
  3. Add the butter and with a pastry blender, cut in the butter until the mixture resembles coarse meal.
  4. Make a well in the center of the flour and pour in the egg and buttermilk. With a wooden spoon, stir until just combined.
  5. Turn the dough out onto a floured surface and knead lightly 4-5 times. STOP! Do not knead anymore than this!
  6. GENTLY pat the dough to ¾ inch thickness.
  7. Using the biscuit cutter, cut out circles and place them on the baking sheet. Lightly press together the scraps, pat the same thickness, and cut again until you only have a few small scraps of dough left.
  8. Bake 13-15 minutes or until the tops are golden brown.
  9. Remove immediately to a wire rack to cool.

Here are a few of the items that are similar to what I used…