Category: Recipes

Orange Chocolate Chip Scones

Posted on by Mari Vasseur
Orange Chocolate Chip Scones

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

Cyclops S’mores Bites

Posted on by Mari Vasseur
Cyclops S'mores Bites

Do you ever feel like someone is watching you? These spooky Cyclops S’mores Bites can’t help but stare at you. They’re a fun, easy-to-make Halloween treat. Mini graham cracker crusts are filled with a sweet, silky chocolate filling and topped with monster eyeball marshmallows.

Cyclops S'mores Bites

Silky chocolate filling in a graham cracker crust, topped with spooky monster eyeball marshmallows
Print Recipe
Course Dessert
Servings 24 bite size mini tarts

Ingredients
  

  • 1 ¼ cups (124g) graham cracker crumbs (about 8 rectangular sheets or 16 squares)
  • 2 tablespoons (25g) packed brown sugar
  • 1 tablespoon (7g) all purpose flour
  • 6 tablespoons (85g) melted (salted) butter
  • 1 cup (237ml) sweetened condensed milk
  • 1 cup (170g) semisweet chocolate chips
  • 24 monster eyeball marshmallows

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line a 24-serving muffin pan** with mini cupcake liners.***
  • In a medium-size bowl, whisk together the graham cracker crumbs, brown sugar and flour until well combined. Stir in the melted butter until the crumbs are evenly coated and the mixture looks like wet sand.
  • Evenly distribute the crumb mixture into the muffin cups. Press the crumbs firmly into the bottoms and up the sides of the muffin cups, using a pastry tamper, the flat bottom of a small shot glass or a 1/8 cup measuring cup. Bake for 5 minutes. Set aside to cool.
  • In a medium-size microwavable bowl, heat the sweetened condensed milk and the chocolate chips together in the microwave for 20 second burst, stirring in between each burst, until melted and smooth. (Alternately, you can melt the mixture in a medium-size saucepan over low heat.)
  • Working quickly, fill the graham cracker crusts almost to the top with the melted chocolate mixture using a small scoop or a piping bag. Carefully remove the chocolate-filled crusts from the muffin pan and top each one with a monster eyeball marshmallow. Enjoy as is or place a few at a time on a microwave safe plate and heat them in the microwave for 7-10 seconds for a gooey eyeball treat.

Notes

*Marshmallow eyeballs are sold at Walmart and World Market.
**To find the muffin pan I used, click here.  
***To find mini muffin liners, click here.
Keyword Halloween, s'mores bites, tarts

Honey Caramel Popcorn

Posted on by Mari Vasseur
Honey Caramel Popcorn

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 by Mari Vasseur
Brown Butter Monster Cookie Bars

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
  • â…“ 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 by Mari Vasseur
Maple Blueberry Buckle

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
  • â…› teaspoon fine sea salt
  • 6 tablespoons (85g) cold, unsalted butter, cubed

Cake

  • 1 â…” 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
  • â…“ 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 by Mari Vasseur
Apple Cinnamon Mini Muffins

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
  • â…œ teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • â…œ teaspoon ground nutmeg, preferably freshly ground
  • ¼ teaspoon ground ginger
  • â…“ cup (66g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • â…“ 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

  • â…” 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 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 â…› 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
  • â…” 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 by Mari Vasseur
Mocha Pumpkin Spice Bread

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
  • â…” 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 by Mari Vasseur
Brown Butter Chocolate Oatmeal Cookies

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
  • â…› teaspoon pumpkin pie spice
  • ½ cup (100g) packed brown sugar
  • â…“ cup (66g) granulated sugar
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • 1 â…“ cups (120g) quick oats Not instant
  • 1 3.5-4 oz (99-113g) dark chocolate bar* broken into bite size pieces
  • â…“ 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 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
  • â…› 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 by Mari Vasseur
Orange Vanilla Cookie Bars

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 by Mari Vasseur
Raspberry Iced Pistachio Loaf

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
  • â…” 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.
  • In a separate large bowl, cream the butter, granulated sugar and lemon zest with an electric mixer at medium speed, until the mixture is light and fluffy. Beat in the oil gradually until it's well combined. Beat in the eggs in three 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 two 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-size 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