It’s Spring here…. sunshine everywhere and the temperature is getting warmer! Which means tropical fruits and lots of them! I picked up a pineapple and mango just thinking we’d cut them open and eat them. [Read more...]
I can not tell you how honored I am to do a guest blog for Java Cupcake! I am a huge fan of the blog and am just so excited to be able to share a recipe with you guys. Alittle about me before I get into the recipe. My name is Ashley and I am a foodie. [Read more...]
Breakfast cupcakes are pretty much the best thing ever in my house right now. Blueberry pancake cupcakes? Big hit! French toast & bacon cupcakes?! BIGGER HIT!! [Read more...]
At my first FRG (Family Readiness Group for the Army) meeting last night, I decided to whip up some treats to impress everyone with. You know, first impressions are everything with ladies like these! [Read more...]
Last week the student organization that I advise on campus hosted a Showcase to raise money for Japan. It was a pretty amazing event, considering the students spent their entire Spring Break planning the program and folding over 1,000 cranes for folks to sign when they donate money. [Read more...]
I follow a lot of baking blogs, websites, Facebook pages of bakers and food related companies. But one of my favorites is C&H Sugar on Facebook. Yah, it’s a sugar company… but did you know they also post recipes? This weekend C&H posted a recipe for peach coffee cake and I was inspired! [Read more...]
Happy weekend! These little brownie bites are super tasty. I’ve made this brownie cupcake recipe a few times for a baby shower and as a present… they’re also my little brother’s favorite cupcake! The last time I made them I decided to drizzle them with caramel, add some almond slivers and mini chocolate chips and they were amazing.
What’s better than blueberry pancakes on a Saturday morning? Blueberry pancake cupcakes, of course These are topped off with a maple syrup buttercream that really makes them amazing. The cake is light and fluffy, not dense at all and even though the frosting is super sweet, they totally seem like a pancake, just bite size and obviously way cuter.
I don’t eat a ton of candy but I love me some heath bars, toffee is pretty delicious. I was wandering around the baking aisle at the grocery store (when I bought more baking powder for the lemon poppy seed muffins) and I decided to buy a few bags of heath bar candy bits. I didn’t have a recipe in mind, but I figured it would find one online and all would be well in the world.
Hey folks Just a simple recipe to you all today… inspired by jumbo muffins from COSTCO, cause who doesn’t love a jumbo pack of muffins from COSTCO!?
I spent all weekend making these cupcakes. The first day, well, it was an epic fail. They weren’t pretty at all. The middle had a huge hole and I was super sad. Boyfriend & I have agreed to disagree about what happened. The power went out with about 2 minutes left while they were baking. I said it’s the powers fault. He says that they looked like that before the power went out. [Read more...]
Hey folks! So, I’m sure about where you are, but over here in WA I’m really really really ready for Spring to happen. The weather has been extra gloomy lately and I would absolutely love to see the sun for an extended period of time in my life!
I have a long list of baked goods that I’m supposed to make for folks for variety of reasons. Sometimes, it’s because I ask what they want and promise that I’ll make it, other times it’s because they want something super bad and I promise that I’ll make it. Do we see a pattern here? [Read more...]
Hey Javacupcakers! I’m super excited to be here and I hope that you enjoy my first post Normally, I bake cupcakes because they’re fun and bite sized and so super cute but every once in a while, I find a cake recipe that I *have* to make because it’s just that amazing. [Read more...]
My dad gave me a whole chicken out of his freezer and I thought to myself… what am I going to do with this darn chicken? I’ve only made a whole chicken once before and I boiled it and used the chicken for soup (which is what I’m going to do with the leftovers of this chicken!).
So, we’ll roast this chicken, but seriously… how? I Googled roasted chicken and saw that really, it’s a lot simpler than I thought. So, I looked in my cabinet and came up with this blend. It turned out so good. The skin was crisp and full of flavor and the chicken…. oh so juicy and moist. Seriously, it was probably one of the best chickens I’ve ever made!!!!
1 fresh whole chicken
For the cavity
4 large cloves garlic
1/4 cup honey
1/4 cup extra virgin olive oil
2 tbsp rosemary
2 tbsp oregano
2 tbsp basil
1-2 tbsp coarse fresh ground sea salt
1-2 tbsp coarse fresh ground pepper
- Preheat oven to 450 F degrees.
- Prep chicken by giving it a good rinse under cold water. Remove any of the “extras” from the inside cavity.
- Cut 1/2 the apple and 1/2 the onion into 3 pieces. Cut the 4 cloves of garlic in half, you can leave the shells on the garlic because you’ll be removing them before serving.
- Shove the apples, onions, and garlic into the cavity of the chicken.
- Lay the chicken on a baking sheet.
- In a bowl, mix together the rest of the ingredients. (NOTE: I didn’t measure anything when I made this rub. I just used the spices I had in my kitchen (you can use whatever you have, you don’t have to use exactly what I used) and eye balled what looked to be right for the amount of honey and olive oil. You want to be able to have a runny paste like consistency to rub on the chicken.)
- Rub this mixture all over the outside of the chicken. Make sure to flip it over and rub on the underside too. If any of it falls off the chicken onto the pan, just scoop it up and put it on the chicken. You can see in the pic below that I failed to scoop up the rub that fell on the pan, well it burned onto the pan and was a pain to scrape off.
- Place chicken in the center of your oven and roast for 45 minutes uncovered. After 45 minutes, your chicken should have a nice dark brown crust. Cover the chicken with foil and roast for another 30 minutes.
- Remove roast from oven and let rest for 10-15 minutes before carving.
Note: I served my chicken with herb roasted potatoes that I added to the roasting pan at the same time I covered it. I left them in the oven for the 15 minutes my chicken was roasting and were perfect by the time I served dinner. Also made steamed veggies. I didn’t take a picture of the final meal though, I was too busy eating it!
Herb Roasted Potatoes
6 small russet potatoes (you can use whatever kind you want), quartered
salt/pepper to taste
extra virgin olive oil
- Quarter the potatoes and drizzle with olive oil.
- Salt/pepper to taste.
- Sprinkle whatever spices you have on hand. I like rosemary and basil.
- Roast on a baking sheet at 450 F degrees for 30-45 minutes or until crispy and brown.
I seriously don’t why I never posted this recipe back in December when I made it. I was going through some old posts and found that I had started several but never finished them… including these. [Read more...]
I love lemon. I love blueberries. Put them together…. you get deliciousness!! For my farewell party a few weeks ago, I wanted to make a variety of finger foods and desserts and I knew these little tartlets would be perfect!
Although these tarts have several steps and take a bit of time…. they make a ton of perfect bite size tartlets for any party! A big THANK YOU to my husband for rolling out the dough and making most of the shells for these! They were a huge hit at our party!
6 pre-made pie shells (3 boxes)
mini cupcake pan
- Preheat oven to 375 F degrees.
- Unroll one pie shell at a time. Using a rolling pin, roll out any tears and creases, making the dough slightly thinner and bigger.
- Using a round cutter (I used a cup from my cabinet), cut out dough. Prick each piece of dough several times all over to prevent puffing while baking.
- Repeat until all the dough is cut.
- Place one round into each hole of your mini pan. Make sure to press gently into the pan, you don’t want to stretch the dough.
- Bake 15-20 minutes or until golden brown.
- Cool completely before filling.
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks
1/4 cup lemon zest (approx 6 lemons)
1/2 cup freshly squeezed lemon juice
1/8 tsp salt
1 cup (approx) fresh blueberries tossed in 1/2 tbsp sugar
- In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar until light and fluffy.
- One at a time, add the eggs and egg yolks, scraping sides and mixing completely after each addition.
- Add the lemon zest, lemon juice, and salt and mix until well incorporated.
- Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon.
- Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly, making sure it does not boil.
- Pour into cooled tart shells and refrigerate for at least 2 hours or until ready to serve.
- Just before serving, top with 3 fresh blueberries and a dusting of powdered sugar.
I’ve got this deck of cupcake cards… each card has a different recipe. I don’t know why I’ve never used it before, but the other day I was flipping through it and saw a recipe for a cheesecake cupcake that I used as the inspiration for this muffin! [Read more...]
With cupcake orders this weekend and requests from Emily’s teacher… it was time to make some more super sweet love cupcakes! This year, I made them with a twist! [Read more...]
My nieces came over this weekend and my 12 year old niece (who let me tell you looks more like she’s 16) helped me in the kitchen. Amanda and I made lemon bars topped with strawberries and a dusting of powdered sugar, oh and a butter crust. Yes… it does sound THAT good. [Read more...]
This is going to be a short post… I just wanted to quickly share with you the biggest, most elaborate display I have made for an order! My husband’s boss ordered cupcakes from me for their daughters 7th birthday party and they are HUGE Green Bay Packers fans and wanted everything to be Packers themed! [Read more...]
On January 8, 1935 one of the most popular musicians was born, Elvis Presley. Elvis loved fried peanut butter and banana sandwiches… weird, I know. So to honor “The King” I made my version of his favorite sandwich, in a cupcake! [Read more...]
My husband has been begging me to get into the kitchen to make beer bread since he’s been back from Iraq. Everytime I’ve been busy with my cupcakes to let him get an hour in the oven. I know, I know… I’m such a mean wife. haha [Read more...]
My angel baby turned 11 years old this week! And for her birthday, she requested a Reese’s cake! Hhhmmm…. How could I pull off this cake? [Read more...]
It’s Apple Cup today! GO HUSKIES! What better reason to make a batch of cupcakes than a football game with my alma mater’s biggest rival?!? [Read more...]
I love fudge. I love peanut butter. I love easy recipes. This fudge literally only took 5 minutes to whip up. You should make it. Really. Go to your kitchen and throw this together, now. You won’t regret it. [Read more...]
Every year growing up my grandmother made Chex Mix. She’d make enough for every person in the family to have their own bucket full of this yummy snack. [Read more...]