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Hazelnut Fig Cake | The JavaCupcake Blog https://javacupcake.com

Hazelnut Fig Cake

This sophisticated Hazelnut Fig Cake is gently spiced, full of flavors including dried figs, fresh figs and dark brown muscovado sugar, and is finished with a decadent fig cream cheese icing. You don’t want to miss out on this cake!

cake topped with figs and hazelnuts on a white background with a bowl of figs

It was last fall when I was first introduced to dried figs.   I was enjoying an evening at my friend Fanette’s house and she had a charcuterie with delicious cheese, bread, nuts and dried figs.

sliced figs and hazelnuts

I knew I would enjoy the cheese and bread, but what in the world were these dried little fruits!?

At first, I was scared to take a bite… but let me tell you as soon as I did… I WAS HOOKED.  I loved these dried figs! A slice of cheese, chuck of bread and half a dried fig together and I was in heaven!

fig and hazelnut cake on a stand with a slice of cake on a plate and a bowl of figs

It was then that I decided that I MUST come up with a recipe that included figs and this Hazelnut Fig Cake was born!

I did a bit of research to find a fig based cake on Google and Pinterest, but didn’t find many cakes that were the style I was looking for.  Most had fresh figs in the cake similar to how you make a pineapple upside down cake and I wanted to make a layer cake.

hazelnut and fig cake on a cake stand with a white background

Finally, I found a recipe from BBC Good Food for a spiced fig, hazelnut and coffee cake that not only looked delicious, but the recipe looked amazing!

 

Let me tell you about my Hazelnut Fig Cake.

slice of hazelnut and fig cake on a blue plate with a hazelnut and fig cake on a cake stand

First, not only is my Hazelnut Fig Cake is packed full of figgy flavor, nutty undertones a touch of sweetness from the cream cheese fig frosting, it is flavored with coffee.

Yes, you read that right… I said coffee!  Coffee adds such a rich balance to the sweet fig and the roasted hazelnuts that’s undeniably delicious!

slice of hazelnut and fig cake on a blue plate with a hazelnut and fig cake on a marble stand

The fresh figs and roasted hazelnuts that top the cake add another dimension of flavor and texture that is sure to please your palate!

From the first bite of this Hazelnut Fig Cake, you will seriously feel like you have died and gone to Heaven.

slice of hazelnut and fig cake on a blue plate with fresh sliced fig and chopped hazelnuts

So if you love fig… you are going to LOVE this Hazelnut Fig Cake!

Photography by Frenchly Photography. 

Hazelnut Fig Cake

Hazelnut Fig Cake

Yield: 12 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Ingredients

Cake

  • 6 dried figs, chopped into small pieces
  • 75ml hot strong coffee
  • 200g blanched hazelnuts
  • 200g unsalted butter, room temperature
  • 225g dark brown muscovado sugar
  • 50g greek yogurt
  • 4 large eggs
  • 2 tsp vanilla bean paste
  • 200g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Filling

  • 100ml strong coffee
  • 15 dried figs, chopped into small pieces

Frosting

  • 250g unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 1lb powdered sugar
  • 4oz cream cheese, room temperature
  • 3 tbsp fig filling
  • 1/2 tsp sald
  • 10 fresh figs
  • roasted hazlenuts

Instructions

Cake

  1. Put the 6 dried figs and hot coffee in a cup together and let sit while preparing the batter.
  2. Heat oven to 350 F degrees.
  3. Grease and flour two 8in round cake pans.
  4. Once the oven has heated, place the hazelnuts on a baking sheet and roast for about 7-8 minutes or until they begin to turn golden brown. Remove from the oven and pulse 75g of the nuts in a food processor until finely chopped. Set aside the rest to garnish the cake with later.
  5. Add the 75ml of coffee and figs and whizz the food processor until combined.
  6. Add the butter, brown sugar, yogurt, eggs and vanilla bean paste and turn the food processor on for 10-15 seconds. Take the blade out, scrape the bowl down and whizz for 10 more seconds.
  7. In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  8. Pour the wet ingredients into the large bowl. Fold together until combined.
  9. Pour half into each prepared baking pan.
  10. Bake for 24-26 minutes or until a toothpick comes out clean. Cool for at least 10 minutes before removing to a wire rack to cool completely.

Filling

  1. Chop the 15 dried figs and combine with the strong coffee. Let sit for 15-20 minutes. After the figs have soaked in the coffee, pulse them in a food processor with the coffee until it becomes a paste. Set aside 3 tablespoons of the mixture for the frosting.

Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, vanilla extract and cream cheese and beat until smooth.
  2. Add half the sugar and mix until combined.
  3. Add the reserved 3 tablespoons of fig paste and mix until combined. Scrape the bowl down and mix again.
  4. Add the salt and mix to combine.
  5. You may not need all the sugar, so start slowly adding the remaining sugar. Add a few tablespoons at a time and mix gently until combined, checking the consistency of the frosting. More sugar makes cream cheese frosting softer, so be gently with adding it and beating.

Assembly

  1. Place the first cake layer, top up, on the cake stand. Spread a thin, even layer of frosting over the top to the edges.
  2. Spoon the fig mixture onto the frosting and spread out leaving about one inch of the edge with no fig.
  3. Place the second cake layer top down on top of the frosting. Press down gently.
  4. Place a thin layer of frosting around the outside of the cake. This is called the crumb coat. Chill the cake for 20-30 minutes allowing the crumb coat to firm.
  5. Use the remaining frosting and cover the entire cake with an even layer.
  6. Keep chilled until ready to serve. Once ready to serve, take the cake out for 10 minutes and prepare the fresh figs and remaining hazelnuts.
  7. Slice the fresh figs and top the cake with them. Gently chop the remaining roasted hazelnuts and add them to the top of the cake.

Notes

Adapted from BBC Good Food

 

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Hummingbird Cake

This nut-free recipe for Hummingbird Cake is full of pineapple, banana, and sunflower seeds!  There’s so much flavor you won’t miss the nuts! Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

I’m allergic to nuts.  I mean, I can have peanuts because technically they’re a legume, but almonds, walnuts, cashews… they make me swell up and honestly I don’t want to know what happens after that.

Since Hummingbird Cake traditionally has nuts in it, I’ve never tried it because of that.

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

I was recently at an event where the Hummingbird Cake was made by Dog Tag Bakery.  DTB is a nut-free bakery and when I realized that the cake would have no nuts I jumped at the chance to try it!

This recipe actually is the same recipe they use at Dog Tag Bakery!  I’m so blessed to know the pastry chef there and she was so gracious to share it with me!  Thank you, Rebecca!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Holy cow… I’ve been missing out in my life!!  The combination of the banana and pineapple together make the Hummingbird cake incredibly moist and flavorful.

Add the crunch of sunflower seeds and the richness of the cream cheese frosting and  OH MY this cake is out of this world!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Making this cake was fun too.  It was the first cake I assembled at my photographers studio so it was a challenge to decorate it without all my tools at home.

Fanette of Frenchly Photography did an amazing job capturing the beauty of this Hummingbird Cake!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

The recipe that Rebecca gave me didn’t include a recipe for frosting.  So, I used my pipeable cream cheese frosting recipe and doubled it to have enough to finish off the cake.

Happy Baking!

Hummingbird Cake

Hummingbird Cake

Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

Cake

  • 1005g cake flour
  • 1065g sugar
  • 14g salt
  • 14g baking soda
  • 8g ground cinnamon
  • 366g eggs
  • 511g vegetable oil
  • 560g crushed pineapple, drained before weighing
  • 32g vanilla extract
  • 1136g banana, mashed
  • 295g sunflower seeds

Frosting

  • 16oz full fat cream cheese, room temperature
  • 1 cup unsalted butter, room temp for 30 minutes before using
  • 5 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp heavy cream, as needed
  • Sunflower Seeds, for decoration

Instructions

Cake

  1. Preheat oven to 400F degrees. Line, grease and flour 3 8in round cake pans.
  2. Weigh the flour, sugar, salt, baking soda and cinnamon and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs and oil.
  4. Sift the dry mixture into the bowl with the eggs/oil. Mix on low for 1 minute, making sure the bottoms and sides of the bowl have been scraped so all the dry is combined into the wet. Do not over mix!
  5. Fold in the banana and pineapple. Mix on low for 30 seconds.
  6. Add the sunflower seeds and mix an additional 15 seconds. Scrape the bowl.
  7. Measure 1660g of batter for each prepared pan.
  8. Bake for about 50 minutes or until a tooth pic comes out clean from the center of the cake.
  9. Allow the cakes to cool for 10 minutes until removing to cool completely on a wire rack.

Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the slightly room temperature butter and cream cheese just until combined.
  2. Sift the powdered sugar then measure out 5 cups. One cup at a time, add the sugar and slowly mix to combine. Do not mixer longer than it takes to combine.
  3. Pour the vanilla evenly over the frosting and mix slowly to combine.
  4. Scrape the sides of the bowl then mix on high for 5-7 seconds. STOP MIXING!
  5. Test the consistency of the frosting, if it is too thick add a teaspoon of heavy cream and mix only until incorporated. If the frosting is too soft, chill for 20 minutes before frosting.

Assembly

  1. Trip the hump/top of each cake so they are relatively level.
  2. Place the first layer of cake on the cake stand and spread frosting evenly over the top. Add the second layer and repeat. Finish by placing the their layer, cut site down, on top.
  3. Frost a very thin crumb coat over the outside of the cake. Chill cake for 30 minutes. (Leave frosting in cool place while the cake chills).
  4. Once the crumb coat is chilled firm, frost the sides and top of the cake.
  5. Using a star tip, pipe swirl dollops of frosting around the outside top edge of the cake.
  6. Sprinkle sunflower seeds on each swirl to garnish.
  7. Chill until ready to serve. When ready to serve, remove from fridge for 20 minutes before cutting.

Notes

Recipe courtesy of Dog Tag Bakery.

 

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

Pipeable Cream Cheese Frosting

This rich, thick, delicious Pipeable Cream Cheese Frosting is the perfect consistency for creating beautiful swirls on cupcakes!

I will be honest with you… I have never been a fan of cream cheese frosting.  I know, I said it.  I’m a crazy person because everyone loves cream cheese frosting, right?

The main reason I never liked it is because every recipe I tried was too soft, messy, and I couldn’t pipe beautiful swirls with the finished frosting.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

Doing a bit of research, I found that cream cheese frosting becomes too soft with a few things are done to it.

Tips for Perfectly Pipeable Cream Cheese Frosting

First, when too much sugar is added, the cream cheese frosting becomes very soft.

Second, when the frosting is over-mixed the cream cheese gets soft and loses its shape and firmness.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

Third, use butter that is soft enough to cream, but that is still a bit cool and not all the way room temperature.  (Does this make sense? It needs to be soft, but still a bit cold so that the cream cheese doesn’t get too warm while mixing.)

Finally, do not add milk unless your frosting is too stiff.  And even then mix a bit more before adding milk.

With all four of those things in mind, I set off to make the perfect pipeable cream cheese frosting.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

And you know what… I think I did!

This pipeable cream cheese frosting is firm, yet still creamy and smooth and is packed full of delicious cream cheese flavor!  My daughter has never been a fan of this kind of frosting, but after having this she requested it for her next birthday!

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

Let me know how this recipe works for you!

Cupcake Liners from Sweets & Treats Boutique.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

FAQ’s for this Pipeable Cream Cheese Frosting

Will this recipe work to pipe flowers?
Maybe.  Depends on how hot it is where you live.  If you live in a very warm climate, you’re likely to have softer frosting that won’t hold up to piping flowers.  With that said too… if you overwork the frosting that can also make it too soft and unusable for flowers.  My suggestion:  TRY IT and see if it works.

Can I pipe on the frosting the night before?
Absolutely.  Just keep the cupcakes chilled overnight to prevent any chance of melting or getting soft.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

What is the best way to store overnight? 
Chilled!  Make sure you’re keeping this in a container with a lid in a cold place.   I find that frosting and cupcakes sweat when in a box with a sealed lid, so I suggest putting them in a bakery box or covering lightly with plastic wrap.

I don’t have a stand mixer, can I use a hand mixer?
Yes, you always can.  It may just take a bit more patience to get it all mixed together.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

Cream Cheese Frosting Trivia

Cream cheese frosting recipes became popular in the 1960s, with the increasing availability of packaged cream cheese in supermarkets.

Some eastern European cultures, have cream cheese cakes and it could well have developed from this, and a lot earlier.

Cream cheese frosting is typically described as being lighter and tangier than buttercream. Individuals who prefer cream cheese frosting over buttercream often find buttercream to be too rich and sugary, and enjoy the tangy nature of the cream cheese as a balancing contrast to the sugar.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com
Pipeable Cream Cheese Frosting

Pipeable Cream Cheese Frosting

Yield: 3 cups
Prep Time: 15 minutes
Total Time: 15 minutes

This rich, thick, delicious Pipeable Cream Cheese Frosting is the perfect consistency for creating beautiful swirls on cupcakes!

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 8oz cream cheese, room temperature (NOT spreadable - brick only)
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 TBSP heavy cream (optional)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese. Scrape the sides of the bowl.
  2. Mix in the salt and vanilla extract. Scrape the sides of the bowl again.
  3. One cup at a time, with the mixer on low-medium speed, add the sifted powdered sugar. Scrape the bowl after each cup making sure the sugar is completely combined before adding more.
  4. Once all the sugar has been added, turn the mixer to high for 15 seconds. Scrape the bowl and mix for 5-10 more seconds.
  5. At this point, check the consistency of the frosting. If it is too stiff to pipe, add up to 1 TBSP of heavy cream and mix on medium. Add the cream in small amounts, mix and check the consistency.
  6. Do not over beat or mix the frosting - the heat of the friction and beater will soften the frosting. There's a fine balance of mixing and cream that create the perfect pipeable cream cheese frosting.
Chocolate Coffee Pie Recipe

Mocha Latte Pie

Chocolate Coffee Pie Recipe

Oh hiiiiii! I’m Heather – a friend of Betsey’s – and today I made you a pie!

Other days you can find me over at Sugar Dish Me where I share lots of food and talk too much about dogs. Since Betsey and family are making the looooong trek back to the states with all their stuff in tow, it seemed like the perfect time to jump over here and talk to all of you so Miss Java Cupcake can relocate all her sprinkles and put away all her muffin tins.

I come bearing gifts…

No Bake Mocha Latte Pie Recipe

Everyone loves a no-bake pie recipe, right?

This one is super easy – like you could probably make it even if you had to move back to the U.S. from Germany and your kitchen was full of boxes.

I based this recipe on everyone’s favorite no-bake peanut butter pie. You know the one made with cream cheese and cool whip? THAT. Plus I added instant espresso (not your grandma’s Sanka), and chocolate spread.

Let’s discuss chocolate spread. I used Hershey’s because it was the only one I could find without anything added to it. There are lots of varieties made by lots of brands. Last year JIF had a mocha cappuccino spread that would have worked perfectly, but I couldn’t find it. The moral to this conversation is to use what you like/can find without going to a zillion stores.

Mocha Latte Pie Recipe

Next we are going to talk about Cool Whip. Please don’t send me (or Betsey) Cool Whip hate mail. Cool Whip has it’s place in the no-bake dessert world and I’ll tell you why: TEXTURE.

So. All that pretty whipped fluffiness on this pie? It’s fresh, delicious, I-made-it-myself whipped cream. I adore it. I can (and do) eat it straight from the mixing bowl with a spoon. IN the pie though, I use Cool Whip. Because it keeps the filling soooooooper creamy. It folds in without falling. It thaws faster when you are ready to serve. (you can even buy 1/3 fat versions if you wanna cut some calories etc) All of that said, if you are a stickler, you can make this pie with natural homemade sweetened whipped cream. I’ll leave that up to you.

No Bake Mocha Latte Pie recipe

10 minutes of prep, pop it in the freezer, and 2 hours later you have the prettiest pie loaded with chocolate coffee flavor. Mocha Latte Pie! Perfect for a blog called Java Cupcake I think.

So before I go — a little more about me:

  1. If you dig easy recipes you can have mine delivered to your inbox by going HERE
  2. Cheesecake is my favorite. If it is also your favorite you should try this Bourbon Cheesecake with Boozy Chocolate.
  3. I really like cooking and baking with booze.
  4. If you love dogs I will be your best friend. I volunteer with a rescue group and we have 5 dogs plus two foster dogs right now. Yes that is 7 dogs.
  5. I’m getting married in September.
  6. I’d love it if you joined me on Instagram, Facebook, Pinterest, and Twitter!

Mocha Latte Pie

Mocha Latte Pie

Yield: 2 pies (16 servings)
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 2 prepared chocolate cookie pie crusts
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup chocolate spread
  • 3 tablespoons instant espresso powder
  • 2 teaspoons vanilla
  • 1/2 cup milk
  • 2 (8 ounce) containers of Cool Whip
  • For the topping:
  • 3 cups heavy whipping cream
  • 5 tablespoons powdered sugar
  • chocolate shavings to garnish

Instructions

  1. Beat the cream cheese and powdered sugar together until fluffy. Add the chocolate spread and espresso powder. Beat until combined. Then mix in the vanilla and milk until smooth.
  2. Using a rubber spatula fold in the Cool Whip until it is evenly incorporated. Divide the pie filling between the two crusts.
  3. To make the topping add the heavy cream to the bowl of a stand mixer and beat on med high until stiff peaks form, adding the powdered sugar a tablespoon at a time while it mixes. Spread over both pies and cover with the shaved chocolate.
  4. Freeze for at least 2 hours or overnight.

 

Pumpkin Spice Cupcakes | JavaCupcake.com

Pumpkin Spice Cupcakes

Pumpkin season has officially arrived and to get you excited, I’ve made these incredibly delicious Pumpkin Spice Cupcakes!

Pumpkin Spice Cupcakes | JavaCupcake.com

*Red Damask Cupcake Liners from Sweets & Treats Boutique*

You may have noticed on Instagram my obsession with the Starbucks Pumpkin Spice Latte.   My local Starbucks didn’t start selling them until yesterday so I drove all the way to Nurnberg, TWICE, to get my favorite coffee drink!   To tide me over, last week I made these pumpkin spice cupcakes topped with cinnamon cream cheese frosting.

Pumpkin Spice Cupcakes | JavaCupcake.com

The recipe for these cupcakes combines two previous cupcakes I’ve made.  The base starts with the cake from my Pumpkin Chocolate Chip Cupcakes and the frosting is a cinnamon cream cheese frosting from my Mardi Gras Cupcakes.   The two of these elements together topped with a Hershey’s Pumpkin Spice Kiss create the perfect pumpkin cupcake!  I love these even more than I loved my pumpkin chocolate chip cupcakes and I LOVED those!

Pumpkin Spice Cupcakes | JavaCupcake.com

I made these cupcakes for a group of Army wives who were welcoming a new wife into their unit.  The reviews I got after the party were that these cupcakes were not only moist, but so full of pumpkin spice flavor.  And the cream cheese cinnamon frosting paired perfectly with the pumpkin cake.  I’m so thrilled these deserving Army wives were able to enjoy my Pumpkin Spice Cupcakes!

And I hope you will make them and get to enjoy them too!

Happy Pumpkin Everything Season!

Click here to see all my pumpkin recipes!

Pumpkin Spice Cupcakes

Yield: 3+ dozen
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Pumpkin Spice Cupcakes

  • 5 cups all-purpose flour
  • 3 cups sugar
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/t tsp baking soda
  • 1 1/2 - 2 Tbsp pumpkin pie spice
  • 9 eggs, room temperature
  • 3 cups pumpkin puree (NOT pie mix)
  • 3 tsp vanilla extract
  • 3/4 cup sour cream
  • 2 1/4 cup vegetable oil

Cinnamon Cream Cheese Frosting

  • 2 cups unsalted butter, room temperature
  • 12oz cream cheese, soft
  • 3lbs powdered sugar
  • 3 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/4 cup heavy cream
  • 1/16 tsp salt
  • 1 bag Pumpkin Spice Hershey Kisses, unwrapped

Instructions

Pumpkin Spice Cupcakes

  1. Preheat oven to 375 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice.
  3. In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined and smooth.
  4. Mix in the vanilla, sour cream and vegetable oil and whisk until combined.
  5. Pour wet mixture into the dry, flour mixture. Gently fold together until no more dry ingredients can be seen. Make sure to scrape the sides and bottom of the bowl during this process. DO NOT OVERMIX!
  6. Fill the cupcake liners at least ⅔ full with batter.
  7. Bake 15-17 minutes or until a toothpick comes out clean.
  8. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

  1. In the bowl of an electric stand mixer, cream together the butter and cream cheese.
  2. Add the powdered sugar one pound at a time and mix until incorporated after each addition.
  3. Mix in the vanilla extract, salt and cinnamon.
  4. One tablespoon at a time, add the heavy cream until you get the consistency and texture you want.
  5. Scrape the sides and bottom of the bowl and mix for about 15-20 seconds after you have reached that consistency. Do not over work the frosting.

Assembly

  1. Using a Wilton 1M open star tip fitted to a piping bag, fill the bag with frosting.
  2. Pipe a generous swirll of frosting onto the top of each cupcake.
  3. Press a Pumpkin Spice Hershey Kiss into the middle of the frosting and down.

 

Double Chocolate Cresents Recipe via @KatrinasKitchen

{Guest Post} Double Chocolate Crescent Rolls

Today’s guest post comes from Katrina of In Katrina’s Kitchen!   A real treat to have such a sweet blogger guest posting today!

Double Chocolate Cresents Recipe via @KatrinasKitchen for JavaCupcake.com

We met earlier this year when we worked on a couple blog parties together.  I’m super thankful for Katrina stepping in for me today and making a these yummy double chocolate crescent rolls for you… I’m still not back into the swing of blogging since Dave left last weekend.

Before we get to the awesomeness that Katrina made for you today… I need to share with you some of my favorites from her blog!

Pumpkin Pie Cups from @KatrinasKitchen

Pumpkin Pie Candy Cups – totally making these this fall!

Peanut Butter Truffle Brownies #recipe from @KatrinasKitchen at www.inkatrinaskitchen.com

Peanut Butter Truffle Brownies – I’m a sucker for anything peanut butter & chocolate

Eggnog Snickerdoodles

Eggnog Snickerdoodles – Oh yeah… these are being added to the Christmas cookie rotation!

Make sure to visit In Katrina’s Kitchen for all kinds of delicious yummies!  Thanks again, Katrina for posting today!

GP-In-Katrinas-Kitchen

Sometimes all you need is an oven full of crescents rolls to make the morning special. These classic crescent rolls filled with white chocolate cream cheese and drizzled with dark chocolate are a chocolate-lover’s breakfast dream come true!

Double Chocolate Cresents Recipe via @KatrinasKitchen for JavaCupcake.com

Hi! I’m Katrina- a wife and a mom in a house full of boys who like to eat. I’m happy to be here at Java Cupcake sharing my sweets! Betsy and I have connected over cupcakes (of course!) and through my website In Katrina’s Kitchen. It’s a baking blog where dessert is always served first. I would love to have you at my kitchen table!

We are in the middle of Back-to-School season here and I really just wanted to give you a simple way to dress up that first-day-of-school breakfast. My boys are hearty breakfast eaters and we usually have plenty of fruit, protein, and dairy getting the day started so I thought it would be fun to give them a little treat to go alongside breakfast this week. Think of these Double Chocolate Crescent Rolls as a breakfast dessert if you will. They are quick, easy and simple to adapt.

Double Chocolate Cresents Recipe via @KatrinasKitchen for JavaCupcake.com

These crescent rolls are filled with white chocolate cream cheese but you could sub in cream cheese sweetened with powdered sugar. Not into chocolate? Fill with strawberry jam and drizzle with a milk and powdered sugar glaze. Basically you’re going to buy some refrigerator rolls, stuff them with anything tasty you have on hand, and drizzle them with chocolate when they’re still warm and gooey inside. Coolest mom on the block!

Double Chocolate Crescent Rolls

Double Chocolate Crescent Rolls

Yield: 8 crescent rolls
Cook Time: 11 minutes
Total Time: 11 minutes

Ingredients

  • 1 can (8 oz) refrigerated crescent dinner rolls
  • 4 oz (about half a package) PHILADELPHIA White Chocolate Cream Cheese
  • 1/4 Cup chocolate chips

Instructions

  1. Heat oven to 350°F. Separate dough into 8 triangles.
  2. Place approximately 1 Tablespoon cream cheese on each triangle.
  3. Roll up each crescent, ending at the smallest tip of triangle. Place with tips down on ungreased cookie sheet.
  4. Bake 10-12 minutes or until golden brown.
  5. In a microwave-safe bowl melt chocolate chips on low to medium heat for 60 seconds. Stir and reutn to microwave for 10 second intervals until melted. Do not overheat.
  6. Immediately remove rolls from cookie sheet. Drizzle with melted chocolate and serve warm.

Meet Katrina of In Katrinas Kitchen

I would love to chat with you! You can find more of my sweets at In Katrina’s Kitchen. You can also connect with me on Facebook, Twitter, Pinterest, Instagram, and Google+.

 

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