Fruit – Page 2 – Brownie Mischief

Raspberry Chocolate Crumble Bars

Posted on February 10, 2025February 27, 2026 by Mari Vasseur

Crumb bars are easy-to-make, rustic dessert bars. These Raspberry Chocolate Crumble Bars might be the most sumptuous crumb bars I’ve ever made. They have a tender shortbread crust topped with a layer of raspberry jam, followed by chocolate chips, a generous crumb topping, then finished with a drizzle of icing. The raspberry jam and chocolate chips melt together in the oven creating a delicious filling that will remind you of raspberry truffles.

Raspberry Chocolate Crumble Bars

by Mari Vasseur

Tender shortbread crust topped with raspberry jam, chocolate chips, crumb topping and a drizzle of icing

Print Recipe

Servings 16 2-inch bars

Ingredients

Crust

1 ½ cups (191g) all purpose flour, sifted
¼ cup plus 2 tablespoons (43g) powdered sugar, sifted
1 teaspoon baking powder
¼ teaspoon fine sea salt
¾ cup (170g) unsalted butter, softened

Crumb Topping

1 cup (128g) all purpose flour
⅓ cup (66g) packed brown sugar
3 tablespoons (37g) granulated sugar
¼ teaspoon fine sea salt
6 tablespoons (85g) cold, unsalted butter, cubed

Filling

1 cup (312g) raspberry jam or fruit spread
¾ cup (128g) semisweet or dark chocolate chips

Icing

¾ cup (90g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
¼ teaspoon pure vanilla extract
⅛ teaspoon pure almond extract
1 pinch fine sea salt
2 tablespoons (30ml) whole milk or half & half

Instructions

Crust

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-sized bowl, whisk together the flour, powdered sugar, baking powder and salt until well blended.
In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth. Add the flour mixture and beat just until the dough comes together.
Press the dough evenly into the baking pan. Bake until the surface is light golden brown, about 20-23 minutes.

Crumb Topping

Meanwhile, in a medium-sized bowl, stir together the flour, brown sugar, granulated sugar and salt. Work the butter into the flour mixture with your fingertips until it looks sandy, with no large pieces of butter remaining. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Filling

Spread the raspberry jam evenly over the warm crust. Top with the chocolate chips. Sprinkle the crumb topping evenly over the filling. Return the pan to the oven and bake until the topping is golden brown and the filling starts to bubble, about 23-28 minutes. Let cool in the pan.

Icing

In a small bowl, whisk the powdered sugar, butter, extracts, salt and 1 tablespoon (15ml) of milk together. Add more milk as needed to reach the desired consistency. Whisk until smooth. Remove the cooled bars from the pan and drizzle with icing. Cut the bars into 2 inch squares.

Keyword bars, raspberry chocolate

Little Chocolate Donuts

Posted on February 1, 2025February 12, 2026 by Mari Vasseur

Little chocolate donuts are a fun, nostalgic treat from my childhood. I’m talking about the ones at the local market that come in a plastic sleeve. I remember sharing the waxy little donuts with a friend, and at the time we thought they were delicious. Now that I’m an adult, I realize that homemade ones taste soo much better and they’re surprisingly quick and easy to make. They’re delicious with either naturally pink strawberry icing or chocolate glaze. I shared the recipe for both options below.

For Valentine’s Day, I used a heart-shaped mini donut pan for the donuts shown in the photo, but a standard round mini donut pan works too. A sprinkle of pink sparkling sugar makes them extra special, especially for Galentine’s Day.

Little Chocolate Donuts

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 14 mini donuts

Ingredients

Little Chocolate Donuts

⅔ cup (85g) all purpose flour, sifted
3 tablespoons (17g) unsweetened cocoa powder
¼ teaspoon fine seat salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup (100g) packed brown sugar
½ cup (115ml) vegetable oil or neutral oil of your choice
1 large egg
½ cup (128ml) buttermilk
½ teaspoon pure vanilla extract
Strawberry icing or chocolate glaze recipes below
Pink sparkling sugar, optional

Pink Strawberry Icing

1 ½ cups (181g) powdered sugar, sifted
2 tablespoons (30ml) puréed strawberries, strained fresh or frozen
1 tablespoon (14g) unsalted butter, melted
1 pinch fine sea salt
1-2 tablespoons (15-30ml) whole milk, room temperature

Chocolate Glaze

6 tablespoons (85g) unsalted butter
4 ounces (113g) semisweet chocolate, chopped
2 teaspoons light corn syrup

Instructions

Little Chocolate Donuts

Preheat the oven to 350ºF (180ºC). Spray a mini donut pan with nonstick spray. (I used a heart-shaped mini donut pan** but a standard round mini donut pan***works too.)
In a medium-size bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda until well combined.
In a large bowl, whisk together the brown sugar, oil, egg, buttermilk and vanilla until smooth. Add the flour mixture and stir just until combined.
Transfer the batter to the donut pan, using a piping bag or a plastic food storage bag with the corner cut off. Bake until a toothpick inserted into the centers of the donuts comes out clean, about 6-8 minutes. Do not over bake or the donuts will dry out. Transfer the donuts to a cooling rack. Clean the pan and repeat with the remaining batter.

Strawberry Icing

In a medium-size bowl, whisk together the powdered sugar, pureéd strawberries, melted butter, salt and 1 tablespoon (15ml) of milk until well combined. Add additional milk as needed to reach your desired consistency. Whisk until smooth. Dunk the top surface of the cooled donuts into the icing.

Chocolate Glaze

In a heat safe bowl set over a pan of barely simmering water, melt the butter, chocolate and corn syrup together, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly. Dunk the top surface of the cooled donuts into the glaze or spoon it over the tops.

Notes

*To find pink sparkling sugar, click here.

**To find the heart-shaped mini donut pan I used, click here.

***To find a standard mini donut pan, click here.

Keyword chocolate, donuts

Totoro Inspired Blueberry Tarts

Posted on January 3, 2025February 12, 2026 by Mari Vasseur

If you’re a fan of the movie, My Neighbor Totoro, you’ll love these cute little tarts with bellies full of blueberry filling. I watched this movie multiple times over my break from Christmas to New Year’s Day. 2024 was such a roller coaster, that I needed something that brings happiness and comfort. I hope these yummy little cuties will bring you happiness too!

I shared my flaky pie crust recipe below along with the filling. If you want to streamline the process, you can certainly use store bought pie crust. But I must say that that I’ve made them both ways and the homemade crust tastes so much better! You can use a 4 1/2-inch Totoro cookie cutter* to make the pies or you can use the free printable pattern** I provided below. For best results, make sure your dough is nice and cold when cutting it out. You can also use any leftover pie scraps to make tiny Chibi Totoros if you like. Brush them with egg wash and sprinkle with coarse sugar. Bake for a few minutes until light golden brown.

Totoro Inspired Blueberry Tarts

Totoro-shaped blueberry tarts with vanilla icing

Print Recipe

Course Dessert

Servings 10 tarts

Ingredients

Crust

2 ¾ cups (351g) all purpose flour
1 tablespoon (14g) sugar
½ teaspoon fine sea salt
¼ cup (46g) vegetable shortening
¾ cup (170g) cold, unsalted butter, cubed
½ cup (118ml) ice water
1 tablespoon (15ml) apple cider vinegar

Filling

2 ½ cups (312-340g) blueberries, fresh or frozen, divided
1 teaspoon lemon juice
6 tablespoons (75g) sugar
4 teaspoons (13g) cornstarch
1 dash fine sea salt
½ teaspoon pure vanila extract

Icing

1 ½ cups (180g) powdered sugar, sifted
1 ½ tablespoons (21g) unsalted butter, melted
2-3 tablespoons (30-45ml) milk
½ teaspoon pure vanilla extract
1 dash fine sea salt

Decor

1 tablespoon (11g) chopped semisweet chocolate or mini chocolate chips, melted

Instructions

Crust

In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until it's evenly distributed. Work in the butter until flat, dime-size pieces are formed.
In a glass measuring cup, stir the ice water and the vinegar together. Sprinkle it over the flour mixture a little at a time, stirring the dough until it 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 few times. Do not over work the dough. Divide the dough into 2 equal portions. Use a kitchen scale for accuracy. Form the portions into disks, wrap them in plastic wrap and refrigerate until firm, at least 2 hours or up to overnight.

Filling & Assembly

Set aside 1/2 cup of blueberries. In a medium-size saucepan, over medium heat, stir together 2 cups of blueberries and the lemon juice. Add the sugar, cornstarch and salt. Stir gently until the sugar melts and the mixture starts to bubble. Let the mixture simmer gently until thickened, about 3-5 minutes. Transfer the mixture to a shallow bowl. Stir in the reserved 1/2 cup of blueberries and the vanilla extract. Let cool to room temperature.
Preheat the oven to 375ºF (190ºCº). Line two baking sheets with parchment paper.
On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut out 9-10 Totoro shapes out of each dough portion using a 4 1/2-inch Totoro cookie cutter* or cut with a paring knife using the provided pattern.** You should get 20 Totoro cut-outs out of the homemade dough, only re-rolling the dough scraps once. Store bought dough will yield about 18 cut-outs, re-rolling the scraps once. (Let the re-rolled dough scraps rest in the refrigerator until firm before cutting.) Place half of the Totoro cut-outs, about 2 inches apart, onto the baking sheets.
Brush the edges of the Totoro cut-outs with egg wash, using your finger or a small pastry brush. Place about 2 tablespoons of the filling in the center of each one. Place a second cut-out over each one. Press the edges together with your fingers, beginning at the bottom and working your way up the sides. Wipe up any excess blueberry drips with a paper towel. Crimp the edges with a small fork. Brush the pies with egg wash. Cut a small ventilation slit into the center of each tart. Bake until the crust is golden brown and the filling starts to bubble, about 23-28 minutes. (If the ears start to brown too fast, you can cover them with small pieces of aluminum foil during the last few minutes of baking.) Transfer the tarts to a cooling rack.

Icing & Decor

In a medium bowl, whisk together the powdered sugar, butter, 1 tablespoon of milk, the vanilla and salt until well combined. Add additional milk as needed to achieve the desired consistency. Whisk until smooth. Spread the icing onto the bellies of the cooled Totoro tarts. Pipe dots for the eyes. When the icing has dried, you can use melted chocolate to make the eyeballs, noses and decorate the bellies.

Notes

*To find a Totoro cookie cutter, click here.

**To get the free printable Totoro pattern, click here.

Keyword pastry, pie, pocket pies, tarts

Orange Chocolate Chip Scones

Posted on October 22, 2024February 19, 2026 by Mari Vasseur

These Orange Chocolate Chip scones have everything I love in a good scone. Let’s start with their buttery, crisp edges and soft, tender centers. Plenty of mini chocolate chips are enhanced with the vibrant flavor of fresh orange zest. These melt-in-your-mouth scones are perfectly delicious on their own, but I went ahead and glazed them with some tangy orange icing which took them over the top. The baking method is so easy too. You simply mix them by hand, then scoop them onto the baking sheet. They’re a perfect alongside a warm, cozy cup of tea or coffee.

Orange Chocolate Chip Scones

by Mari Vasseur

Tender orange-scented scones dotted with mini chocolate chips and glazed with tangy orange icing

Print Recipe

Course Breakfast, Brunch

Servings 9 scones

Ingredients

Scones

1 ¾ cups (224g) all purpose flour, sifted
2 tablespoons (25g) granulated suger
1 tablespoon (14g) baking powder
½ teaspoon fine sea salt
7 tablespoons (99g) cold, unsalted butter, cubed
Zest of 1 large orange
½ cup (85g) semisweet mini chocolate chips
½ cup (113g) cold sour cream
¼ cup (60ml) cold heavy cream plus extra for the tops*
2 tablespoons (30ml) cold orange juice
1 teaspoon pure vanilla extract

Icing

¾ cup (90g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
1 dash fine sea salt
1 teaspoon lemon juice
2-3 tablespoons (30-45ml) orange juice, room temperature

Instructions

Scones

Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter and the orange zest into the flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed. Stir in the mini chocolate chips.
In a small bowl, whisk together the sour cream, heavy cream, orange juice and vanilla extract. Stir the sour cream mixture into the flour mixture just until a shaggy dough is formed. Do not over mix.
Scoop 1/4 cup-sized rounded portions of dough and place them about 2 inches apart onto the prepared baking sheet. (If your dough has become a bit warm, refrigerate the dough portions for 15 minutes, then proceed with the recipe. This will prevent excess spreading.) Brush the tops of the scones with heavy cream. Bake until golden brown, about 20-25 minutes. Transfer the scones to a cooling rack.

Icing

In a medium-sized bowl, whisk together the powdered sugar, melted butter, salt, lemon juice, and 1 tablespoon (15ml) of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth.
Brush the icing onto the cooled scones with a small pastry brush or drizzle the icing onto the scones if you prefer.

Notes

* If you want your scones to be more golden brown, you can brush them with egg wash instead of heavy cream before baking. To make egg wash, whisk together 1 egg with 1 tablespoon of water.

To find the portion scoop I used, click here.

Keyword orange chocolate chip, scones

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

Apple Cinnamon Mini Muffins

Posted on September 19, 2024February 12, 2026 by Mari Vasseur

These delicious little two-bite muffins are the apple version of my viral Pumpkin Cinnamon Mini Muffins. They have fresh apples in the batter which helps to make them soft and moist. They’re rolled in cinnamon sugar after baking, which gives them a subtle crunch on the outside. These delightful mini muffins have the flavor and texture of cake donuts. They’re perfect on their own, but I love to serve them with caramel sauce for dipping which takes them over the top.

Apple Cinnamon Mini Muffins

Soft, tender apple mini muffins rolled in cinnamon sugar

Print Recipe

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 24 muffins

Ingredients

Muffins

1 ½ cups (191g) all purpose flour, sifted
1 ½ teaspoons baking powder
⅜ teaspoon fine sea salt
1 teaspoon cinnamon
⅜ teaspoon ground nutmeg, preferably freshly ground
¼ teaspoon ground ginger
⅓ cup (66g) granulated sugar
¼ cup (50g) packed brown sugar
⅓ cup (80ml) vegetable oil or neutral oil of your choice
1 large egg
1 teaspoon pure vanilla extract
½ cup (113g) puréed peeled apples or unsweetened applesauce**
Caramel sauce for dipping purchased or homemade

Cinnamon Sugar

⅔ cup (132g) granulated sugar
1 ½ teaspoons cinnamon
6 tablespoons (85g) melted butter

Instructions

Muffins

Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan.* Do not use muffin liners. (The muffins need to form an outer crust. This prevents them from absorbing too much melted butter in the last step.)
In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
In a large bowl, whisk the granulated sugar, brown sugar, oil, egg and vanilla extract together until smooth and well combined. Stir in the puréed apples. Stir in the flour mixture just until combined. The batter will be thick.
Transfer the batter to prepared pan, filling the muffin cups about 2/3 full. Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins. Let the muffins cool in the pan for 5 minutes. Turn the muffins out and place on a cooling rack.

Cinnamon Sugar

Whisk the cinnamon and granulated sugar together in a shallow bowl until well combined. Briefly dunk the warm muffins in the melted butter, then roll them in the cinnamon sugar.

Notes

*To find the mini muffin pan I used, click here.

**If your applesauce is very watery, drain the excess liquid before measuring.

Keyword apple, cinnamon, muffins

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

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

Cherry Lemon Muffins

Posted on July 21, 2024February 12, 2026 by Mari Vasseur

Blueberry and lemon are a classic muffin flavor combination, but have you tried cherry and lemon? They complement each other beautifully in lemonade, so why not muffins? Cherries are plentiful at the moment so I came up with these pretty and delicious Cherry Lemon Muffins that are perfect for summer breakfast, brunch or picnics. They have a lovely soft, moist crumb that’s the quintessential muffin texture. Although I’ve been baking muffins since childhood, I learned to refine my muffins in culinary school. Here are a few helpful tips:

~ Muffins with big hole or tunneling may have too much leavening or it wasn’t mixed in evenly. Whisk the leavening agent into the flour thoroughly. Tunnels can also be caused by mixing the batter too aggressively.

~ Dry muffins were likely over baked or have too much flour.

~ Rubbery muffins were likely over mixed.

~ Soggy or gummy muffins were either underbaked or too much wet fruit was added. Try macerating the fruit first to release excess juices. This helps to prevent soggy spots in your muffins.

~ If you want tall, domed muffins, keep in mind that, although they look nice, domed muffins tend to be chewier and less tender. To get domes, try letting the batter rest a few minutes before baking if the muffins contain baking powder. You can also try giving the muffins a boost of high heat by starting them out with a higher temperature 400ºF (200ºC) then drop the temperature to 350ºF (180ºC) after a few minutes.

~ To keep crumble topping from sinking, make sure to work the cold butter into the flour mixture thoroughly, until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks, then chill it in the refrigerator before topping the muffins.

~ To keep fruit from sinking, lightly coat it with flour. Thick, voluminous batter is best for adding fruit.

Cherry Lemon Muffins

Tender, moist lemon muffins studded with fresh cherries, topped with crumb topping and pink cherry-lemon icing

Print Recipe

Course Breakfast, Brunch

Servings 12 muffins

Ingredients

Crumb Topping

¾ cup (96g) all purpose flour
6 tablespoons (75g) granulated sugar
1 pinch fine sea salt
¼ cup (57g) cold, unsalted butter, cubed

Cherry Lemon Muffins

1 cup (200g) plus 1 tablespoons (13g) sugar, divided
1 ½ cups (255g) pitted and chopped fresh cherries 1/4-inch to 3/8-inch pieces
2 ¼ cups (288g) all purpose flour, sifted plus 2 teaspoons to coat the cherries
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup (170g) unsalted butter, room temperature
Zest of 2 medium lemons
2 large eggs, room temperature
1 teaspoon pure lemon extract
½ teaspoon pure vanila extract
1 cup (227g) sour cream, room temperature
12 cherries with stems for garnish optional

Icing

¾ cup (90g) powdered sugar, sifted
1 tablespoon reserved cherry juice
1 tablespoons heavy cream
1-2 tablespoons fresh lemon juice

Instructions

Crumb Topping

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

Muffins

In a medium-size bowl, combine the cherries and 1 tablespoon (13g) of sugar. Let stand 30 minutes, then drain the cherries, reserving the juice.
Preheat the oven to 375ºF (190ºC). Line a 12-serving muffin pan with tulip muffin liners.* (You can also use standard muffin liners. They hold less batter so you'll end up with a couple of extra muffins.)
In a medium bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
In a large bowl, beat the butter, 1 cup (200g) of sugar and lemon zest with an electric mixer at medium speed, until light and fluffy. Beat in the eggs, one at a time, until incorporated. Beat in the extracts. On low speed, mix in the flour mixture in two additions, followed by half of the sour cream after each addition. Beat just until combined. Do not over mix. Reserve a couple of tablespoons of the chopped cherries. Coat the remaining cherries with 2 teaspoons of flour, then gently fold them into the batter.
Divide the batter evenly into muffin liners. (If using standard muffin liners, fill 3/4 full.) Top with the reserved cherries and the crumb topping. Bake at 375ºF (190ºC) for 5 minutes. Turn the oven heat down to 350ºF (180ºC) and continue baking the muffins until a toothpick inserted into the centers comes out clean, about 12-17 more minutes. Do not over bake.
Transfer the muffins to a cooling rack to cool completely. Drizzle with icing and top with cherries if desired.

Icing

In a small bowl, whisk the powdered sugar, cherry juice, heavy cream, and 1 tablespoon of lemon juice together until smooth. Add additional lemon juice, if needed, until your desired consistency is reached.

Notes

*To find tulip muffin liners, click here. To find floral tulip muffin liners, click here.

Keyword cherry lemon, muffins

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