Desserts – Page 4 – Brownie Mischief

Honey Caramel Popcorn

Posted on October 9, 2024February 18, 2026 by Mari Vasseur

Autumn is my favorite time of year to make caramel popcorn. That’s when the weather start to get cooler and we love curling up in a blanket with some snacks to watch a movies. Honey Caramel Popcorn has a buttery, sweet, earthy flavor that brings back memories of past fall seasons. It’s easy to make and fun to share. I added roasted almonds to mine but you can use your favorite nuts or leave them out if you wish.

If you want to share your Honey Caramel Popcorn, place it in food safe treat bags. I created some free printable labels that you can add to your treat bags. To get the free printables, click here.

Honey Caramel Popcorn

by Mari Vasseur

Honey caramel coated popcorn with roasted almonds

Print Recipe

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

12 cups (110-120g) popped popcorn
¾ cup (170g) unsalted butter, cubed
1 cup (200g) packed brown sugar
6 tablespoons (126g) honey
2 tablespoons (30ml) light corn syrup
½ teaspoon fine sea salt
½ teaspoon baking soda
1 teaspoon pure vanilla extract
½ cup (56g) roasted, salted almonds, honey roasted salted almonds or any nuts of your choice
Sea salt for sprinkling optional

Instructions

Preheat the oven to 200ºF (95Cº). Line a large baking sheet with nonstick parchment paper or a silicone mat, such as a silpat.* Place the popcorn in an extra-large lightly greased bowl. Wipe out any excess oil or grease with a paper towel.
In a medium-size, heavy bottom saucepan over medium heat, melt the butter, brown sugar, honey, corn syrup and salt together, stirring gently. When the mixture comes to a boil, stop stirring and let the mixture bubble for 5 minutes. Stir in the vanilla and baking soda. The mixture will foam up. Remove from heat.
Carefully pour half of the caramel mixture over the popcorn. Stir gently, then add the almonds. Stir again. Pour the remaining caramel over the popcorn. Stir once more. Transfer the caramel popcorn to the baking sheet, arranging it in an even layer. Bake for about 1 hour, stirring gently every 15 minutes. Remove from the oven and let cool completely. Sprinkle with sea salt to taste if desired.

Notes

To find my favorite large baking sheets, click here.

To find a silicone mat, click here.

Keyword caramel popcorn, snacks

Brown Butter Monster Cookie Bars

Posted on October 6, 2024February 27, 2026 by Mari Vasseur

If you’re looking for an easy, delicious and cute Halloween bake, Brown Butter Monster Cookie Bars are perfect for you. These spooky bars are crisp and golden on the outside, buttery, soft and chewy on the inside. They’re loaded with milk chocolate M & M’s and semisweet chocolate pieces which makes these the best Halloween cookie bars ever! I used a chocolate bar broken into pieces, rather than chocolate chips because the chocolate pieces melt into generous, silky pools of chocolate. The fun part is adding the spooky candy eyes. You can even create expressions with sprinkle eyebrows.

Brown Butter Monster Cookie Bars

by Mari Vasseur

Crisp and golden on the outside, buttery, soft and chewy on the inside with M & M's and chocolate pieces. The best Halloween cookie bars ever!

Print Recipe

Course Dessert

Cuisine American

Servings 9 bars

Ingredients

¾ cup (170g) unsalted butter, cubed
1 ½ cups (191g) all purpose flour, sifted
¾ teaspoon fine sea salt
½ teaspoon baking powder
1 cup (200g) packed brown sugar
⅓ cup (66g) granulated sugar
1 ½ teaspoons pure vanilla extract
1 large egg
1 large egg yolk
¾ cup (149g) M & M's milk chocolate candies preferably Halloween colors
1 4 oz (113g) semisweet or dark chocolate bar broken into bite size pieces
Candy eyes
Green sprinkles

Instructions

In a medium-sized, light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside.
Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan*** with parchment paper, leaving a couple of inches of overhang.
Whisk together the flour, baking powder and salt in a medium-sized bowl until well blended. Set aside.
Add the brown sugar, granulated sugar and vanilla extract to the brown butter and stir until combined. Add the egg and egg yolk and stir vigorously for 1-2 minutes, until smooth and creamy. Stir in the flour mixture just until combined. Set aside a few of the larger chocolate pieces for the top. Gently stir the remaining chocolate pieces and the M & M's into the dough.
Press the dough evenly into the baking pan and smooth the top with a spatula. Arrange the reserved chocolate pieces on the top. Bake until the top is set and light golden brown and a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 20-25 minutes. Add the candy eyes and sprinkles while the bars are still warm. Let the bars cool in the pan.

Notes

*To find candy eyes, click here.

**To find green sprinkles, click here. Alternately, if you have rainbow sprinkles, you can take the green ones out to use for your cookies bars if you don't want to purchase green sprinkles.

***To find the 8-inch baking pan I used, click here.

Keyword bars, monster cookie

Maple Blueberry Buckle

Posted on September 28, 2024February 12, 2026 by Mari Vasseur

A “buckle” is a single layer cake made with fruit. It often has a crumb topping similar to a crumb cake or a coffee cake. My version of a buckle is made with blueberries and maple icing. Although blueberry desserts are typically made when blueberries are in season, this delicious cake can be made year around, because the recipe also works well with frozen blueberries. The maple flavor pairs beautifully with the blueberries and brown sugar in the cake and gives it a cozy autumn feeling.

Maple Blueberry Buckle

Tender maple brown sugar cake topped with blueberries, crumb topping and maple icing

Print Recipe

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 9 servings

Ingredients

Crumb Topping

1 cup (128g) all purpose flour
½ cup (100g) packed brown sugar
¼ teaspoon cinnamon
⅛ teaspoon fine sea salt
6 tablespoons (85g) cold, unsalted butter, cubed

Cake

1 ⅔ cup (213g) all purpose flour, sifted
2 teaspoons baking powder
½ teaspoon fine sea salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg preferably freshly ground
½ cup (113g) unsalted butter, room temperature
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure maple extract
½ teaspoon pure vanilla extract
½ cup (118ml) whole milk, room temperature
⅓ cup (75g) sour cream, room temperature
1 ½ cups (234g) fresh or frozen blueberries, divided

Icing

1 cup (120g) powdered sugar, sifted
1 tablespoon pure maple syrup
1 tablespoon (14g) unsalted butter, melted
½ teaspoon pure maple extract
1 dash fine sea salt
1-2 tablespoons (15-30ml) whole milk, room temperature

Instructions

Crumb Topping

In a medium-size bowl, mix the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks sandy with no large pieces of butter remaining. Press the mixture together to make chunks. Set aside in the refrigerator until ready to use.

Cake

Preheat the oven to 350ºF (180ºC). Line a 9-inch square cake pan* with parchment paper, leaving a couple of inches of overhang.
In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
In a large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer on medium speed, until light and fluffy. Beat the eggs into the butter mixture in two separate additions, making sure each one is incorporated before adding the next. Beat in the extracts until combined.
In a small bowl, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in three additions, alternating with the milk mixture. Mix just until combined.
Transfer the batter to the prepared pan. Smooth the top with a spatula. Set aside 1/4 cup (38g) of blueberries. Top the cake batter evenly with the remaining blueberries, then the topping mixture. Top with the reserved blueberries. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Do not over bake. Cool the cake in the pan. Remove the cake from pan and transfer it to a serving platter.**

Icing

In a small bowl, whisk together the powdered sugar, maple syrup, butter, maple extract, salt and 1 tablespoon (15 ml) of milk until well combined. Add additional milk as needed to reach the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cake.

Notes

*To find the 9-inch square cake pan I used, click here.

**To remove the cake from the pan, tilt the cake pan and lift one end of the cake using the parchment paper as a handle. Gently slide the cake onto a serving platter or cutting board. You can also serve the cake directly out of the pan if you prefer.

Keyword buckle, cake, maple blueberry

Morning Glory Cake

Posted on September 1, 2024February 12, 2026 by Mari Vasseur

You may have tasted Morning Glory Muffins at your local bakery or coffee shop. They date back to the 1970’s and originated at Nantucket’s Morning Glory Cafe. The original muffins contained carrots, apples, coconut, raisins and nuts. Over the years I’ve tasted many versions of the hearty breakfast muffins with countless variations of nutritious add-ins. I was inspired to make a cake version using fall harvest ingredients. I replaced the coconut with zucchini and omitted the nuts. But you can certainly add in your favorite toasted chopped nuts, such as pecans or walnuts. Whether or not you like raisins, you’ll love the golden raisins I used in this recipe. They’re soaked in juice prior to baking and they taste like juicy little jewels, nothing like traditional raisins. I also added a brown sugar glaze, but the cake is equally delicious without the glaze.

Morning Glory Cake

Moist tender single layer spice cake with carrots, apples, zucchini and golden raisins topped with brown sugar glaze

Print Recipe

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 8 servings

Ingredients

Morning Glory Cake

¼ cup (35g) golden raisins
3 tablespoons (45ml) apple juice or orange juice
1 ⅛ cup (145g) all purpose flour, sifted
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg, preferably freshly ground
½ cup (100g) packed brown sugar
6 tablespoons (75g) granulated sugar
Zest of 1 small orange
⅔ cup (150ml) avocado oil or neutral oil of your choice
2 large eggs
1 teaspoon pure vanilla extract
1 cup (113g) finely grated carrots
½ cup (64g) shredded peeled apples
½ cup (57g) shredded zucchini, excess liquid squeezed out See note below*

Brown Sugar Glaze

2 tablespoons (28g) unsalted butter
2 tablespoons (25g) packed brown sugar
1 tablespoon (15ml) heavy cream
1 dash fine sea salt
¼ cup (28g) powdered sugar, sifted

Instructions

Morning Glory Cake

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan** with parchment paper. Grease and flour the insides.
In a small heat proof bowl, combine the raisins and apple juice, making sure the raisins are submerged. Heat in the microwave for 10-15 seconds until the raisins are plump and hydrated. Set aside to cool to room temperature, then drain the raisins.
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
In a large bowl, whisk together the brown sugar, granulated sugar, orange zest, oil, eggs and vanilla until smooth and well combined. Stir in the flour mixture just until combined. Fold in the carrots, apples, zucchini and the drained raisins.
Transfer the batter to the prepared cake pan. Bake until the top is deep golden brown and a toothpick inserted into the center of the cake comes out clean, about 28-35 minutes. Cool the cake in the pan for 10 minutes then turn the cake out and transfer it to a cooling rack.

Brown Sugar Glaze

In a small saucepan over medium-low heat, melt the butter and brown sugar together, stirring until the sugar dissolves and the mixture starts to bubble. Let it bubble gently for 30 seconds, then remove it from the heat. Stir in the heavy cream and salt until smooth. Whisk in the powdered sugar until smooth and well combined. Spread the glaze over the cooled cake.

Notes

*Wrap the shredded zucchini in a clean kitchen towel or a sturdy paper towel and squeeze out the excess liquid.

**To find my favorite 8-inch cake pans, click here.

To find parchment cake rounds, click here.

Keyword apple, cake, carrot, zucchini

Mocha Pumpkin Spice Bread

Posted on August 26, 2024February 18, 2026 by Mari Vasseur

It wouldn’t be fall without PSL’s and pumpkin bread. This ultra moist, plush version of pumpkin bread has mocha batter swirled through it and a rich chocolate glaze that takes it over the top. It’s dangerously delicious and nearly impossible to eat just one slice. I think this might just become your new favorite fall baking recipe.

Mocha Pumpkin Spice Bread

by Mari Vasseur

Soft, ultra moist pumpkin spice bread, swirled with mocha and topped with a shiny chocolate glaze

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 1 loaf

Ingredients

Mocha Pumpkin Spice Bread

1 cup (128g) all purpose flour, sifted Plus extra for dusting the pan
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅔ cup (152ml) avocado oil or neutral oil of your choice, divided
½ cup (100g) granulated sugar
½ cup (100g) packed brown sugar
2 large eggs
¼ cup (59ml) evaporated milk (not sweetened condensed milk)
1 teaspoon pure vanilla extract
¾ cup (180g) canned pure pumpkin purée (not pumpkin pie filling)
2 tablespoons (11g) unsweetened dark dutch process cocoa powder Plus extra for dusting the pan
1 ¼ teaspoons espresso powder

Chocolate Glaze

¼ cup (57g) unsalted butter, cubed
3 ounces (85g) semisweet or dark chocolate bar, chopped
1 ½ tablespoons (23g) corn syrup or 1 tablespoon (21g) honey

Instructions

Preheat the oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides with a mixture of equal parts unsweetened cocoa powder and flour.
In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until well blended.
Set aside one tablespoon (15ml) of the oil. In a large bowl, beat the remaining oil, the sugar, brown sugar, eggs, evaporated milk and vanilla extract until smooth and creamy. Beat in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
Place one cup (237g) of the batter in a separate medium-sized bowl. Add the cocoa powder, espresso powder and the reserved one tablespoon of oil. Mix until incorporated.
Place half of the pumpkin batter into the baking pan. Scoop the mocha batter into the pan, alternating with scoops of the remaining pumpkin batter. Swirl the batter with a skewer. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter), about 35-45 minutes. Let the loaf cool in the pan for 10 minutes, then turn the loaf out and continue cooling on a cooling rack.

Chocolate Glaze

Melt the butter, chocolate, and corn syrup together in a medium-sized heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly then spoon the glaze over the cooled loaf and let it drip down the sides.

Notes

To find the 9 x 5 inch loaf pan I used, click here.

Keyword cake, loaf, mocha, pumpkin spice

Brown Butter Chocolate Oatmeal Cookies

Posted on August 24, 2024February 12, 2026 by Mari Vasseur

Oatmeal cookies are the most nostalgic and comforting cookies. A warm, freshly baked oatmeal cookie is like a hug from your grandmother. For this recipe, I kept the cozy, nostalgic flavor we all love about oatmeal cookies, but enhanced them with toasty, brown butter. I also added dark chocolate, which gives them a bit of decadence and modern sophistication. If you prefer a sweeter cookie, you can use semisweet chocolate instead.

Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies made with toasty, fragrant brown butter and cinnamon and studded with dark chocolate pieces

Print Recipe

Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

½ cup (113g) unsalted butter, cubed
¾ cup plus 2 tablespoons (113g) all purpose flour, sifted
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon cinnamon
⅛ teaspoon pumpkin pie spice
½ cup (100g) packed brown sugar
⅓ cup (66g) granulated sugar
1 large egg
1 ½ teaspoons pure vanilla extract
1 ⅓ cups (120g) quick oats Not instant
1 3.5-4 oz (99-113g) dark chocolate bar* broken into bite size pieces
⅓ cup roughly chopped toasted pecans optional

Instructions

In a small light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside to cool to room temperature.
Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
In a medium-size bowl, whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice until well combined.
Add the granulated sugar and brown sugar to the cooled brown butter and mix until combined. Beat in the egg and vanilla extract until smooth and well combined. Mix in the flour mixture, just until combined. Stir in the oats.
Set aside a few chocolate pieces for the tops. Stir the remaining chocolate pieces and the pecans (if using) into the dough. Form the dough into 12 portions, about 3 tablespoons each. Roll into balls and place about 2 inches apart onto the baking sheets. Top the dough balls with the reserved chocolate pieces. Bake until the centers puff up and the edges start to turn light golden brown, about 9-11 minutes.
Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. (If your cookies spread too much** you can immediately use a large round cookie cutter or a small bowl to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 1 minutes, then transfer them to a cooling rack.)

Notes

*If you want a sweeter cookie, you can use a semisweet chocolate bar instead.

**You can also try chilling your dough balls for 20 minutes to prevent excess spreading. Bake a test cookie before baking the entire batch when trying a new recipe.

Keyword chocolate oatmeal, cookies

Apple Fritter Cake with Brown Butter Icing

Posted on August 15, 2024February 12, 2026 by Mari Vasseur

If you love apple fritters, you’ll adore this moist, tender cake that’s loaded with fresh apples and topped with rich brown butter icing. This is the best Apple Fritter Cake recipe I’ve ever tasted! A couple of simple steps give it the most flavor and the best texture. The apples are cooked briefly on the stovetop before being added to the batter. This gives the apples a better flavor and texture and prevents soggy spots in your cake. The juices that the apples release during this step are saved to add to the icing. The browned butter in the icing adds a rich, nutty flavor that takes this cake over the top.

Apple Fritter Cake with Brown Butter Icing

A moist, tender, subtly spiced cake loaded with fresh apples and topped with rich brown butter icing

Print Recipe

Course Brunch, Dessert

Servings 9 servings

Ingredients

Apples

2 tablespoons (28g) butter
3 cups (340g) peeled, chopped apples (1/2-inch pieces )
2 tablespoons (25g) granulated sugar
½ teaspoon cinnamon

Cake

1 cup (128g) all purpose flour, sifted
½ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon fine sea salt
⅛ teaspoon nutmeg, preferably freshly ground
¼ cup (57g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 tablespoons (25g) packed brown sugar
1 large egg, room temperature
1 teaspoon pure vanila extract
2 tablespoon (28g) sour cream, room temperature

Icing

3 tablespoons (43g) unsalted butter, cubed
1 cup (120g) powdered sugar, sifted
1 ½ tablespoons (22ml) reserved juices from the apples
1-3 tablespoons (15 ml-45ml) whole milk, room temperature
1 pinch fine sea salt

Instructions

Apples

Melt the butter in a large skillet over medium heat. When the butter starts to bubble, add the apples. Sprinkle the sugar and cinnamon over the apples and cook, stirring occasionally until the apples release their juices and start to become tender, about 5-7 minutes. Remove from heat and set aside to cool to room temperature.
Drain the cooled apples, reserving the juice for the icing.

Cake

Preheat the oven to 350ºF (180ºC). Grease an 8-inch square baking dish. (I used a ceramic baking dish.*)
In a medium-size bowl, whisk together the flour, cinnamon, baking soda, salt and nutmeg until well combined.
In large bowl, beat the butter, granulated sugar and brown sugar together until light and fluffy. Beat in the egg until incorporated, then beat in the vanilla extract.
Stir in the flour mixture in 2 additions, followed by half of the sour cream after each addition. Mix just until combined. Do not over mix. Fold in the cooled, drained apples.
Transfer the batter to the baking dish. Smooth the top with a spatula. Bake until the cake is golden brown and springs back when lightly touched. A toothpick inserted into the center of the cake will be clean or have a few moist crumbs attached, about 23-28 minutes. Do not over bake.

Icing

In a small light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer it to a small bowl. Set aside to cool to room temperature.
In a medium bowl, mix the cooled brown butter with the powdered sugar, reserved apple juice, 1 tablespoon (15ml) of milk and the salt until well combined. Add additional milk as needed to achieve the desired consistency. Whisk until smooth. Spread the icing over the cooled cake.

Notes

*To find an 8-inch ceramic baking dish, click here.

Keyword apple, cake

Orange Vanilla Cookie Bars

Posted on August 13, 2024February 16, 2026 by Mari Vasseur

Orange Creamsicle Ice Cream Bars are one of my favorite summertime treats. We’re saying goodbye to summer soon, but these delicious Orange Vanilla Cookie Bars have that refreshing, nostalgic flavor that you can enjoy year around.

Orange Vanilla Cookie Bars

by Mari Vasseur

Tender orange flavored cookie bars topped with creamy vanilla bean frosting

Print Recipe

Course Dessert

Servings 16 2-inch cookie bars

Ingredients

Orange Cookie Bars

1 ½ cups (192g) all purpose flour, sifted
2 tablespoons (18g) cornstarch
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
1 cup (200g) sugar
Zest of 1 medium orange
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon pure orange extract
1 drop orange gel food coloring optional
Assorted candy decorations or sprinkles optional

Vanilla Frosting

¼ cup (57g) unsalted butter, softened
2 tablespoons (28g) cream cheese, softened
1 cup (120g) powdered sugar, sifted
½ teaspoon vanilla bean paste or pure vanilla extract
1 pinch fine sea salt
2-3 teaspoons whole milk

Instructions

Orange Cookie Bars

Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
In a medium-size bowl, whisk together the flour, cornstarch and salt.
In a large bowl, beat the butter, sugar and orange zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the food coloring a little at a time, if using. Beat in the flour mixture just until combined. Do not over mix.
Spread the batter evenly into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan. Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and cut into 2-inch squares. Add candy decorations or sprinkles if desired. Frosting

Vanilla Frosting

In a medium-size bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, vanilla bean paste, salt and 1 teaspoon of milk. Beat until smooth. Mix in additional milk a little at a time, if needed, to reach the desired consistency. Stir slowly with a spatula to remove any bubbles.

Keyword bars, orange vanilla cookie

Raspberry Iced Pistachio Loaf

Posted on August 6, 2024February 16, 2026 by Mari Vasseur

This lovely Raspberry Iced Pistachio Loaf is one of the many delicious recipes I shared in my cookbook, “Enchanted Baking.” I’m happy to announce that the cookbook is officially out today! Click here to order. I’m sharing the recipe here on my website as a preview for you to enjoy.

The vibrant colors of this cake look like something out of a fairy tale. Pistachio flour gives a nutty flavor to the cake and the fresh raspberry icing is the perfect sweet-tart addition. This charming loaf is a delightful summer dessert. It’s also a perfect accompaniment to your afternoon tea, whether it’s hot or iced tea.

Raspberry Iced Pistachio Loaf

by Mari Vasseur

A soft pistachio loaf cake topped with fresh raspberry icing

Print Recipe

Course Dessert

Servings 1 9 x 5-inch loaf

Ingredients

Pistachio Loaf

1 ¾ cups (223g) all purpose flour, sifted
⅔ cup (74g) pistachio flour
2 teaspoons (9g) baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
Zest of 1 medium lemon
¼ cup (57ml) vegetable oil or neutral oil of your choice
3 large eggs
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 drop green gel food coloring (optional)
½ cup (113g) sour cream
Chopped pistachios for garnish
Small pesticide-free roses or fresh raspberries for garnish (optional)

Raspberry Icing

½ cup (62g) raspberries
1 tablespoon (15ml) fresh lemon juice
1 cup (120g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
1 pinch fine sea salt

Instructions

Preheat the oven to 350ºF (180ºC). Line the bottom of 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside.
In a large bowl, whisk together the flour, pistachio flour, baking powder, baking soda and salt until well blended.
In a separate large bowl, cream the butter, granulated sugar and lemon zest with an electric mixer at medium speed, until the mixture is pale and fluffy. Beat in the oil gradually until it's well combined. Beat in the eggs in 3 separate additions, making sure each one is fully incorporated before adding the next. Beat in the extracts. Then, if using, beat in the food coloring a little at a time until your desired shade is reached.
On low speed, mix in the flour mixture in 2 additions, alternating with half of the sour cream after each addition. Mix just until combined. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 42-47 minutes. Cool the loaf in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
To make the fresh raspberry icing, purée the raspberries together with the lemon juice in a blender or small food processor. Strain the raspberries through a sieve. In a medium-sized bowl, whisk together the raspberry purée, powdered sugar, melted butter and a pinch of salt. Spoon the icing over the cooled loaf, letting the icing drip down the sides. Sprinkle with chopped pistachios. Decorate the top with edible flowers or fresh raspberries.

Notes

*To find my favorite pistachio flour, click here.

Keyword cake, pistachio, raspberry

Chocolate Hazelnut Crunch Cake

Posted on July 15, 2024February 12, 2026 by Mari Vasseur

Baking is considered to be a form of therapy for many people, myself included. It can help relieve stress and help you refocus your mind. Using your senses in a positive way can increase endorphins and we’ve all heard about the way chocolate is known to improve your mood. This Chocolate Hazelnut Crunch Cake is the ultimate baking therapy. Chopping the hazelnut chocolates for this recipe is extremely satisfying. Spreading this luxurious buttercream is so therapeutic. Don’t you love cakes like this, where you can swirl the frosting to your heart’s content?

The contrasting textures of the silky, smooth Nutella buttercream and the crunchy chopped hazelnut chocolates are divine. This soft, moist cake already stands on it’s own, but all of these delicious elements combined take it over the top!

Chocolate Hazelnut Crunch Cake

by Mari Vasseur

Soft, moist chocolate sheet cake with silky Nutella buttercream, topped with chopped hazelnut chocolates and toasted hazelnuts

Print Recipe

Course Dessert

Servings 9 servings

Ingredients

Chocolate Cake

1 cup (128g) all purpose flour, sifted
½ cup (45g) Dutch process unsweetened cocoa powder, sifted
2 tablespoons (18g) cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup (200g) granulated sugar
⅓ cup (66g) packed brown sugar
⅓ cup (74ml) vegetable oil or neutral oil of your choice
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
⅔ cup (150g) sour cream
⅔ cup (156ml) hot coffee or espresso

Nutella Swiss Meringue Buttercream

4 large egg whites
⅔ cup (132g) granulated sugar
1 ½ cups (340g) unsalted butter cubed, room temperature
½ teaspoon pure vanilla extract
⅛ teaspoon fine sea salt
½ cup (148g) Nutella or any hazelnut cocoa spread

Topping

8 hazelnut chocolate candies, roughly chopped I used Ferrero Rocher
2 tablespoons chopped toasted hazelnuts

Instructions

Chocolate Cake

Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan* with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well blended. Stir in the granulated sugar and brown sugar.
In a medium-sized bowl, whisk together the oil, egg, egg yolks, vanilla extract and sour cream. Add this mixture to the dry ingredients. Beat until combined, then on low speed, gradually mix in the hot coffee until the batter is smooth. Transfer the batter to the baking pan.
Bake until a toothpick inserted into the center of the cake comes out mostly clean or with a few moist crumbs attached, about 22-27 minutes. Cool in the pan for 10 minutes, then remove the cake and carefully transfer it to a cooling rack. Frost the cooled cake. Top with the chopped chocolates and hazelnuts right before serving.

Nutella Swiss Meringue Buttercream

Combine the egg whites and sugar in a large heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk constantly until the sugar is dissolved and the mixture reaches a temperature of 160ºF (71°C) 
Transfer the mixture to the bowl of a stand mixer with a whisk attachment. Whisk on low speed until frothy, gradually increasing to medium-high speed. Whisk until glossy, stiff peaks form and the mixture reaches room temperature. 
Turn the mixer to medium-low speed. Add butter, a few pieces at a time, allowing the butter to fully incorporate before adding more. Turn the mixer up to medium speed. If the mixture looks curdled, keep mixing and it will correct itself.  
When the buttercream is smooth and well blended, switch to a paddle attachment. On low speed, mix in the vanilla extract, salt. Gradually mix in the Nutella. Continue mixing on low speed for a few minutes until smooth.

Notes

*To find my favorite 9-inch square baking pan, click here.

Keyword cake, chocolate, hazelnut

Vanilla Bean Glazed Peach Turnovers

Posted on July 10, 2024February 12, 2026 by Mari Vasseur

These pretty, portable pastries are made with fresh, juicy peaches wrapped in golden pie crust, coated with sweet vanilla bean glaze. They’re so perfect for summer picnics. This treasured recipe is one of my personal favorites from my cookbook, “Enchanted Baking.” This charming book is coming out on August 6, 2024. To preorder it here, click here.

The pie crust, which is exceptionally tender and flaky, is made with a combination of butter, for flavor and vegetable shortening, for flakiness. Make sure to use fresh, ripe peaches for the most delicious results. I added meringue powder to the glaze to give it that crisp finish we love in glazed donuts. As an extra special touch, I garnished the turnovers with pressed edible flowers. A sprinkle of dried rose petals would also be pretty.

Vanilla Bean Glazed Peach Turnovers

Fresh, juicy peaches wrapped in tender, flaky crust, coated with sweet vanilla bean glaze

Print Recipe

Servings 4 6-inch turnovers

Ingredients

Peach Turnovers

1 ½ cups (172g) all purpose flour
1 ½ tablespoons (18g) granulated sugar
⅜ teaspoon fine sea salt
2 tablespoons (24g) vegetable shortening
6 tablespoons (85g) cold, unsalted butter, cubed
1 ½ teaspoons apple cider vinegar
8 ounces (227g) peeled and sliced ripe peaches (about 1 1/2 cups of 1/4-inch (.6cm) thick slices)
1 teaspoon lemon juice
2 tablespoons (25g) packed brown sugar, divided
¼ teaspoon vanilla bean paste
1 teaspoon cornstarch
¼ teaspoon cinnamon
Egg wash: 1 egg beaten with 1 tablespoon (15 ml) of water
Pressed edible flowers for garnish (optional)

Vanilla Bean Glaze

½ cup (60g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
½ teaspoon vanilla bean paste
½ teaspoon meringue powder (optional)
1 dash fine sea salt
1-2 tablespoons (15-30ml) whole milk

Instructions

In a large bowl, whisk together the flour, granulated sugar and salt. Work in the shortening with your fingertips until it's evenly dispersed. Work in the butter until flat dime-sized pieces are formed.
In a small bowl, combine 1/4 cup (59ml) of ice water and the vinegar. Sprinkle the ice water mixture over the flour mixture a little at a time and stir just until the dough comes together. You may not need all of the liquid, depending on your climate. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Divide the dough into 4 equal portions and form the portions into disks. Cover the dough disks with plastic wrap and refrigerate for at least 2 hours or up to overnight.
In a medium-size bowl, gently toss the peaches with the lemon juice. Add 1 tablespoon (13g) of brown sugar and stir to combine. Let the peaches sit for 30 minutes. Drain the excess juices from the peaches, then toss with the vanilla bean paste. Sprinkle on the cornstarch, cinnamon and the remaining 1 tablespoon (12g of brown sugar and stir gently to coat the peaches.
Meanwhile, preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
On a lightly floured surface, roll out the 4 disks to about 1/8-inch (.3cm) thickness. Cut each one into a 6 1/4-inch round. Transfer the dough rounds to the prepared baking sheet. Spoon the peaches onto one side of the dough rounds to within 1/2-inch (1.3cm) from the edges. It's helpful to arrange the peach slices by hand. Brush the perimeter edges with egg wash using a small pastry brush or your fingertip. Fold the dough over and press the edges to seal. Crimp the edges with a fork. Brush the turnovers with egg wash. Cut two 1/2-inch (1.3cm) ventilation slits in each turnover.
Bake for 25-30 minutes, or until the turnovers are golden brown and the filling starts to bubble. Transfer the turnovers to a cooling rack to cool completely. While the turnovers cool, make the vanilla bean glaze.
In a small bowl, whisk together the powdered sugar, melted butter, vanilla bean paste, the meringue powder (if using), salt and 1 tablespoon (15ml) of milk. Add additional milk if needed to reach the desired consistency.
Using a small pastry brush, brush the icing onto the cooled turnovers. When the icing is almost set, apply pressed blossoms to the tops of the pies if desired.

Notes

To find my favorite vanilla bean paste, click here.

Keyword pastry, peach turnovers, pie

Pink Lemonade Cookie Bars

Posted on July 8, 2024February 12, 2026 by Mari Vasseur

These cheerful Pink Lemonade Cookie Bars are sweet, summery and nostalgic. They remind me of the pink lemonade cake my elderly neighbor used to make. She shared her recipe when I was about 10 years old. It was so easy and it was one of the first things I baked on my own. These cookie bars have that same delicious, vibrant flavor, but in the form of a soft, tender cookie and they’re just as easy to make.

Pink Lemonade Cookie Bars

Soft, lemony cookie bars topped with silky, smooth pink lemonade frosting and pink sprinkles

Print Recipe

Course Dessert

Servings 16 2-inch bars

Ingredients

Cookie Bars

1 ½ cups (191g) all purpose flour, sifted
2 tablespoons (20g) cornstarch
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
1 cup (200g) sugar
Zest of 2 medium lemons
1 large egg
1 teaspoon pure lemon extract
½ teaspoon pure vanilla extract

Frosting

¼ cup (57g) unsalted butter, softened
2 tablespoons (28g) cream cheese, softened
1 cup (120g) powdered sugar, sifted
1 tablespoon lemon juice
½ teaspoon pure cherry extract
1 dash fine sea salt
1 tiny drop pink gel food coloring I used Americolor deep pink*
Pink confetti sprinkles

Instructions

Cookie Bars

Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
In a medium bowl, whisk together the flour, cornstarch and salt.
In a large bowl, beat the butter, sugar and lemon zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the flour mixture just until combined. Do not over mix.
Spread the batter into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan.
Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and add sprinkles. Cut into squares.

Frosting

In a medium bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, lemon juice, cherry extract and salt. Beat until smooth. Mix in the food coloring a little at a time, with the tip of a toothpick, until your desired shade of pink is achieved.

Notes

*To find the pink gel food coloring I used, click here.

Keyword bars, pink lemonade cookie