Category: Recipes

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Posted on by Mari Vasseur
Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Say hello to springtime in cake form. These soft, fluffy, little lemon bundt cakes are bursting with lemon flavor and topped with a beautiful, delicious blueberry cream cheese icing. The icing gets it’s natural beauty from fresh blueberries. The colors and flavors of these cakes remind me of sunshine and spring blooms. I decorated my cakes with tiny blue violas from my garden. They would also look pretty topped with fresh chamomile flowers.

I used a bundtlette pan with six 1-cup servings. To find the pan I used, click here. This recipe also works as cupcakes using a standard muffin pan. The baking time will be a bit shorter. If you’re not a fan of blueberry icing, you can glaze the cakes with lemon icing instead. To find my lemon icing recipe, click here.

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

by Mari Vasseur
Soft, fluffy lemon bundtlette cakes topped with blueberry cream cheese icing
Print Recipe
Course Dessert
Servings 6 Bundtlette cakes

Ingredients
  

Lemon Simple Syrup

  • ¼ cup (50g) granulated sugar
  • Juice of one medium lemon plus enough water to make 1/4 cup (59ml)

Lemon Bundt Cakes

  • 1 ¼ cups (142g) cake flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar preferably fine granulated sugar (not powdered sugar)
  • Zest of 2 medium lemons
  • ½ cup (107 ml) vegetable oil or neutral oil of your choice
  • 2 large eggs room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup (59 ml) whole milk room temperature
  • ¼ cup (57g) sour cream room temperature

Blueberry Cream Cheese Frosting

  • â…“ cup (57g) blueberries
  • 2 teaspoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • ½ cup (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • ½ teaspoon pure vanilla extract
  • ½ cup (60g) powdered sugar, sifted
  • 2-4 tablespoons (30-59 ml) whole milk room temperature

Instructions
 

Lemon Simple Syrup

  • In a small saucepan, combine the sugar, lemon juice, and water over medium-low heat. Cook and stir gently just until the sugar is dissolved. Set aside to cool.

Lemon Bundt Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour a bundtlette pan with six 1-cup servings. Make sure to thoroughly grease and flour all of the crevices. (To find the pan I used, see note below.*)
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt until well blended.
  • In a large bowl whisk together the sugar and lemon zest until well combined. Add the oil, eggs, and vanilla extract and whisk until smooth and creamy.
  • In a small bowl, whisk together the milk and sour cream. Stir the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Stir just until combined.
  • Fill the cake pan wells half full with the batter. (If using a standard muffin pan, fill the wells 2/3 full.) Bake until the tops are springy and a toothpick inserted in the centers of the cakes comes out clean or with a few crumbs attached, about 14-16 minutes. Check for doneness a couple of minutes early to avoid over baking. (Baking time is shorter for a standard muffin pan.) Cool the cakes in the pan for 8 minutes, then turn the cakes out onto a cooling rack. Brush the warm cakes generously with lemon simple syrup.

Blueberry Cream Cheese Icing

  • In a small saucepan, combine the blueberries, sugar and lemon juice. Stir occasionally over medium heat, until the blueberries start to soften and the mixture starts to bubble. Smash the blueberries with a potato masher or the back of a spoon. Let the mixture simmer gently until thickened to a jam consistency, about 2-3 minutes. Strain the cooked blueberries through a mesh sieve for a smooth consistency. You can skip this step if you prefer a chunky consistency. Set aside to cool to room temperature.
  • In a medium-sized bowl, beat the cream cheese and butter together until smooth. Don't over beat. Cream cheese tends to curdle if beaten too much.
  • Add the powdered sugar, vanilla and 2 tablespoons (30ml) of milk and beat until smooth and well blended. Stir in the cooled blueberries until combined. Stir in more milk as needed to achieve the desired consistency. Spoon or drizzle the icing onto the cooled lemon cakes.

Notes

To find the bundt cake pan I used, click here.
Keyword cake, lemon bundts

Brownie Cheesecake Cookies

Posted on by Mari Vasseur
Brownie Cheesecake Cookies

If you love chocolate chip cheesecake, you’ll adore these Brownie Cheesecake Cookies. I took my favorite elements from brownies and chocolate chip cheesecake and combined them into a cookie. The brownie batter cookies are soft and chewy on the inside and crispy on the edges. The cheesecake filling is creamy and smooth and dotted with mini chocolate chips.

The cookie dough should be refrigerated for a few minutes to help make the dough easier to work with. A short amount of chilling time worked best for me. I had minimal spreading during baking, but If your cookies spread to much, you can form the dough balls, add the indentations and refrigerate them for 20-30 minutes, then proceed with the recipe.

Since it’s so close to St. Patrick’s Day, I also made a version with Irish cream filling. See the notes below.*

Brownie Cheesecake Cookies

Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

Filling

  • ½ cup (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 ½ teaspoons heavy whipping cream room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup (43g) mini semisweet chocolate chips, divided

Cookies

  • 6 ounces (170g) semisweet chocolate, chopped
  • 2 ounces (57g) bittersweet chocolate (70-72%), chopped
  • ¼ cup (57g) unsalted butter
  • ¾ cup (96g) all purpose flour, sifted
  • 2 tablespoons (12g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • â…œ teaspoon fine sea salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • â…“ cup (57g) mini semisweet chocolate chips

Instructions
 

Filling

  • In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.

Cookies

  • Melt the chopped chocolate and butter together in a large 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. (Alternately, you can melt the chocolate in the microwave with short bursts.)
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until well blended.
  • In a large bowl, whisk together the sugar, brown sugar, eggs and vanilla until smooth. Stir in the melted chocolate. Stir in the flour mixture just until combined. Stir in the mini chocolate chips.
  • Refrigerate the cookie dough for 10-15 minutes to make it easier to work with. Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  • Roll 2-tablespoon (40g) size portions of cookie dough into balls. Place them onto the cookie sheet, about 3 inches apart. Press a 1-inch wide indentation into each cookie dough ball using a pastry tamper, the flat top of a bottle cap or with your thumbs. Spoon a generous 1 teaspoon of filling into each indentation. Sprinkle with the reserved mini chocolate chips.
  • Bake until the edges are set and beginning to crack, about 9-11 minutes. Cool the cookies on the cookie sheet for 1-2 minutes, then transfer them to a cooling rack.

Notes

To make the Irish cream version of the filling, replace the heavy cream and vanilla extract with 2 teaspoons of Bailey's Irish cream liqueur.
Keyword brownie cheesecake, cookies

Chai Spice Honey Butter

Posted on by Mari Vasseur

Chai Spice Honey Butter

Print Recipe

Ingredients
  

  • ½ cup (113g) unsalted butter, softened
  • 3 tablespoons (63g) honey
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg, preferably freshly ground
  • â…› teaspoon grund cloves
  • Pinch ground star anise
  • Pinch fine sea salt

Instructions
 

  • Beat all ingredients together until smooth and creamy. For best flavor, cover and refrigerate overnight.
Keyword chai spice honey butter, condiments

Brown Butter Chocolate Chip Scones

Posted on by Mari Vasseur
Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip Scones are the perfect spring transition bake. They’re cozy enough for rainy days with a cup of hot coffee or tea, but light enough to serve at a spring brunch. The brown butter gives them a fragrant, nuttiness which makes them so much more delicious than most other chocolate chip scones. I used extra large chocolate chips, but feel free to use your favorite chips.

Brown Butter Chocolate Chip Scones

Tender scones made with brown butter, studded with chocolate chips and topped with crunchy coarse sugar.
Print Recipe
Course Breakfast, Brunch
Servings 8 scones

Ingredients
  

  • ½ cup (113g) unsalted butter, cubed
  • 2 cups (255g) all purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ cup (50g) packed brown sugar
  • ½ cup (118ml) cold heavy cream plus extra for the tops
  • ¼ cup (57g) cold sour cream
  • 1 large egg yolk
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • ¾ cup semisweet or dark chocolate chips I used Ghirardelli grand chips
  • Demerara or turbinado coarse sugar for sprinkling

Instructions
 

  • In a small light colored saucepan over medium heat, melt the butter and cook it until it's deep golden and fragrant. When brown specks begin to appear, remove it from the heat and immediately transfer it to a small bowl. Cover and refrigerate the brown butter until firm, about 2-3 hours or overnight. When the butter has firmed up, cut it into cubes.
  • Preheat the oven to 375ºF (190ºC). Line a large baking sheet* with parchment paper.
  • In a large bowl, whisk together the flour, baking powder and salt. Whisk in the brown sugar.
  • Work the brown butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces are formed.
  • In a small bowl, whisk together the heavy cream, sour cream, egg yolk and vanilla. Pure this mixture into the flour mixture. Stir just until a shaggy dough forms. Fold in the chocolate chips.
  • Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough. Form the dough into a 7-inch wide, 1-inch thick round. Cut it into 8 wedges.
  • Place the scones onto the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar. Bake until the scones are golden brown, about 15-18 minutes. Serve warm.

Notes

*To find the baking sheet I used, click here.  
Keyword chocolate chip, scones

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Posted on by Mari Vasseur
Blueberry Cornmeal Tea Cakes with Honey Butter Icing

If you’re looking forward to spring as much as I am, you’ll love these tender, fluffy Blueberry Cornmeal Tea Cakes. They taste like soft, sweet cornbread with the added freshness of juicy blueberries. The Honey Butter Icing adds the perfect, sweet finish. Who doesn’t love cornbread slathered with honey and butter? It’s a match made in heaven and it works so well on these delightful tea cakes.

I placed them upside down because they look more pretty and elegant that way. I added some fresh, pesticide free violas to the tops. They would also be cute decorated with fresh blueberries or chamomile flowers.

This versatile recipe can also be made into muffins by filling the muffin pan cups 2/3 full instead of 1/2 full. The baking time may be a little longer. Place the muffins right side up on the cooling rack.

To see the inside of the tea cakes, watch the TikTok video. Click here.

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Sweet, soft cornbread cakes with blueberries, topped with honey butter icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 12

Ingredients
  

Blueberry Cornmeal Tea Cakes

  • 1 ¼ cups (159g) all purpose flour, sifted
  • ½ cup plus 2 1/2 tablespoons (130g) granulated sugar
  • ¼ cup (36g) cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ¾ cup (170g) sour cream
  • ¼ cup (57ml) vegetable oil or neutral oil of your choice
  • 2 tablespoons (28g) unsalted butter, melted
  • ¾ teaspoon pure vanilla extract
  • Zest of 1 small lemon
  • 1 cup (170g) blueberries

Honey Butter Icing

  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon honey
  • Pinch fine sea salt
  • 1-2 tablespoons whole milk or half and half

Instructions
 

Blueberry Cornmeal Tea Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour a 12-serving muffin pan*.
  • In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
  • In a medium bowl, whisk together the eggs, sour cream, oil, butter, vanilla and lemon zest until smooth.
  • Stir the wet ingredients into the dry ingredients until combined. Don't over mix. A few lumps are okay. Fold in the blueberries.
  • Fill the muffin cups half full. Bake until the tops of the cakes are light golden, the tops are springy and a toothpick inserted into the center of the cakes comes out clean, about 14-16 minutes.
  • Cool the cakes in the pan for 5 minutes, then remove them from the pan and place them upside down on a cooling rack. Top the cooled cakes with Honey Butter Icing.

Honey Butter Icing

  • In a medium bowl, whisk together the powdered sugar, butter, honey, salt and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Whisk until smooth.

Notes

To find the muffin pan I used, click here.
Keyword blueberry, cake, cornbread

Strawberry Crumb Cake

Posted on by Mari Vasseur

Strawberry Crumb Cake

Tender vanilla crumb cake topped with fresh strawberries, plenty of crumb topping and fresh strawberry icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

Crumb Topping

  • ¾ cup (96g) all purpose flour
  • â…“ cup (66g) granulated sugar
  • 2 tablespoons (25g) packed brown sugar
  • â…› teaspoon fine sea salt
  • 4 ½ tablespoons (64g) cold, unsalted butter, cubed

Cake

  • 1 ¼ cups (160g) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • â…œ teaspoon fine sea salt
  • 6 tablespoons (85g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons pure vanilla extract
  • â…“ cup (78ml) whole milk
  • ¼ cup (57g) sour cream
  • 1 cup (142g) chopped strawberries (1/2-inch pieces)
  • fresh strawberries for garnish optional

Fresh Strawberry Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 2 tablespoons puréed strawberries
  • 1 tablespoon half and half

Instructions
 

Crumb Topping

  • In a medium bowl, whisk the flour, sugar , brown sugar and salt together.
  • Work in the butter with your fingertips until the mixture looks like wet sand. Press it together to form chunks. Set aside in the refrigerator until ready to use.

Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch cake pan with a removable bottom or an 8-inch springform pan, with parchment paper. Grease and flour the insides or line with a strip of parchment paper.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream the butter and sugar with an electric mixer on medium speed, until light and fluffy.
  • Beat the egg, egg yolk and vanilla into the butter mixture in 3 separate additions, making sure each addition is incorporated before adding the next.
  • In a small bowl, whisk the milk and sour cream together. On low speed, mix the flour mixture into the batter in two additions alternating with half of the milk mixture. Beat just until combined.
  • Transfer the batter to the prepared pan. Smooth the batter with a spatula. Place the strawberries evenly on top of the batter. Sprinkle the crumb topping over the top.
  • Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 48-55 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack.

Fresh Strawberry Icing

  • In a medium bowl, whisk together the powdered sugar and puréed strawberries. Add the half & half a little at a time until your desired consistency is achieved. Whisk until smooth. Drizzle over the cooled cake.

Notes

To find the cake pan I used, click here.
Keyword cake, strawberry

Strawberry Iced Madeleines

Posted on by Mari Vasseur

Strawberry Iced Madeleines

Perfect heart-shaped madeleines with fresh strawberry icing
Print Recipe
Course Dessert
Servings 20 madeleines

Ingredients
  

  • ½ cup (113g) plus 2 tablespoons (28g) unsalted melted butter, divided
  • zest of 1 medium lemon
  • 1 teaspoon pure vanilla extract
  • ¾ cup plus 2 tablespoons (110g) all purpose flour, sifted
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • 1 cup (120g) powdered sugar, sifted
  • 2 1/2-3 tablespoons puréed strawberries

Instructions
 

  • In a small bowl, mix together 1/2 cup (113g) of the melted butter with the lemon zest and vanilla extract. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside
  • In a large bowl, beat the eggs and granulated sugar, with an electric mixer at medium-high speed, to ribbon stage, about 8 minutes. The batter should look thick, voluminous and light in color.
  • Sift the flour mixture into the egg mixture in 2 additions, gently folding it in just until combined.
  • Gently fold the butter mixture into the batter in 3 additions. Cover and refrigerate the batter for 30-45 minutes.
  • Meanwhile, preheat the oven to 350ºF (180ºC). Brush the molds of a heart-shaped madeleine pan* with melted butter, making sure to get butter into all of the crevices.
  • Scoop about a generous tablespoon of batter into each of the molds. Bake until the tops are puffed and springy and the edges start to turn light golden brown, about 8-10 minutes. Transfer the madeleines to a cooling rack.
  • To make the icing, whisk the powdered sugar together with 1 tablespoon of melted butter and 2 tablespoons of puréed strawberries in a medium bowl. Add more of the puréed strawberries until your desired consistency is achieved.
  • Brush the scalloped side of the cooled madeleines with the strawberry icing, using a small pastry brush. (Alternately, you can thin the icing with a bit of milk and dunk one side fo the madeleines into the icing.

Notes

To find the heart-shaped madeleine pan I used, click here.
Keyword madeleines, strawberry

Chocolate Love Potion Cookies

Posted on by Mari Vasseur
Chocolate Love Potion Cookies with dark chocolate chips, pistachios and rose petals

You’ll fall in love with these bewitching double chocolate cookies with pistachios and rose petals. As if the chocolate chips weren’t enough, I topped them with pieces of dark chocolate which melt into heavenly little pools of deliciousness. You may have heard that chocolate is considered to be an aphrodisiac because it contains tryptophan and phenelethylamine. Tryptophen increases the mood booster serotonin in the brain. Phenelethylamine is released by the brain when you fall in love. Pistachios are also considered to be natural aphrodisiacs and these cookies contain plenty of pistachios! The rose petals add a touch of romance to finish off the perfect love potion cookies.

If you’re not a fan of pistachios, feel free to substitute your favorite toasted nuts. If you want to skip the nuts all together, make sure to replace them with another add-in, because the nuts help to provide structure to the cookies. I recommend dried cherries or white chocolate chips as a nice alternative.

Chocolate Love Potion Cookies

Double chocolate cookies with chocolate chips and pistachios topped with pools of melted chocolate, chopped pistachios and dried rose petals
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

  • 2 cups (256g) all purpose flour, sifted
  • ½ cup (48g) unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (256g) semisweet or dark chocolate chips
  • ½ cup (57g) roasted unsalted pistachios, roughly chopped
  • 2 ounces (57g) semisweet or dark chocolate broken into pieces
  • Finely chopped, roasted unsalted pistachios for garnish
  • Dried rose petals for garnish

Instructions
 

  • Line 2 large cookie sheets with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until well blended.
  • In a separate large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer at medium speed, until pale and fluffy.
  • Beat in the egg, egg yolk and vanilla in 3 separate additions, making sure each one is incorporated before adding the next. On low speed, mix in the flour mixture just until combined. Mix in the chocolate chips and pistachios.
  • Form the dough into 18 portions, about 2 ounces (57g) each. Form the portions into 2-inch heart shapes. (They don't have to be perfect, because the cookies are going to spread as they bake.) Place the heart shapes on a tray. Cover and refrigerate for 20-30 minutes.
  • Meanwhile, preheat the oven to 350ºF (180ºC). Place 6 dough portions on each cookie sheet, about 3 inches apart. Top each one with a piece of chocolate. I placed my chocolate pieces on the upper left of each cookie. Bake the cookies until the tops look set, about 10-11 minutes. Be careful not to over bake the cookies or they'll be more difficult to shape into hearts.
  • Remove the cookies from the oven and immediately use a large, metal heart-shaped cookie cutter to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it up and down, then side to side a couple of times. Work quickly before the cookies set. Let the cookies cool on the pan for 2-3 minutes, then transfer them to a cooling rack. Top the cookies with chopped pistachios and rose petals before the melted chocolate sets.

Notes

To find culinary rose petals, click here.
To find the cookie cutter I used, click here.
Keyword chocolate, cookies, love potion

Raspberry Coconut Magic Bars

Posted on by Mari Vasseur

Magic Bars, also known as 7-layer bars, are a vintage classic. My neighbor shared them with us every Christmas when I was a child. The bars typically have a graham cracker crust topped with coconut, chocolate chips, sometimes butterscotch chips, and nuts. The ingredients meld together in the oven with gooey, sweetened condensed milk. The recipe I’m sharing here is my raspberry holiday version. The bars come together quickly and always turn out delicious! The recipe is easy and versatile. You can switch up the white chocolate chips for dark chocolate chips if you like.

Raspberry Coconut Magic Bars

Print Recipe
Course Dessert
Servings 24 bars

Ingredients
  

  • 2 cups (185g) graham cracker crumbs about 25 squares
  • ½ cup plus 2 tablespoons (142g) salted butter, melted
  • 3 cups (240g) shredded sweetened coconut
  • 1 14 oz (414ml) can sweetened condensed milk
  • 1 cup (170g) white chocolate chips or dark chocolate chips
  • ¾ cup (215g) raspberry jam I used seedless
  • ¾ cup (90g) sliced almonds or blanched almonds, chopped

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line a 13 x 9-inch baking pan with parchment paper.
  • In a medium-sized bowl, mix the graham cracker crumbs and butter together until well combined. Press the crumb mixture evenly into the baking pan.
  • Sprinkle the coconut evenly over the graham cracker base. Drizzle the sweetened condensed milk evenly over the coconut. Top with dollops of jam. Sprinkle with white chocolate chips, followed by almonds.
  • Bake until the top and edges are light golden brown and the jam begins to bubble, about 25-28 minutes. Let cool completely, then cut into squares.
Keyword bars, raspberry white chocolate

White Velvet Snowflake Cakes

Posted on by Mari Vasseur

White Velvet Snowflake Cakes

Soft, plush vanilla mini cakes with vanilla icing
Print Recipe
Course Dessert
Servings 6 cakes

Ingredients
  

Snowflake Cakes

  • ¾ cup (85g) cake flour, sifted
  • 1 ¼ teaspoon baking powder
  • Scant ¼ teaspoon fine sea salt
  • ½ cup plus 1 tablespoon (115g) fine granulated sugar Not powdered sugar
  • ¼ cup (57g) unsalted butter, cubed and softened
  • 2 large egg whites
  • â…“ cup (78ml) whole milk, room temperature
  • ¾ teaspoon vanilla bean paste or 1/2 teaspoon Amoretti Vanilla Bourbon 2x Extract
  • 2 teaspoons vegetable oil or neutral oil of your choice

Vanilla Icing

  • 1 cup (113g) powdered sugar, sifted
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon vanilla bean paste or Amoretti Vanilla Bourbon 2x Extract
  • 2-3 tablspoons whole milk
  • 1 pinch fine sea salt

Instructions
 

Snowflake Cakes

  • Preheat the oven to 350ºF (177ºC). Spray a 6-serving silicone snowflake mini cake mold* with nonstick spray. Use a small pastry brush to brush the spray into all of the crevices. Tap out any excess spray. Place the mold on a baking sheet.
  • In a large bowl, whisk together the cake flour, baking powder and salt. Add the sugar and whisk to combine. Add the butter and beat, with an electric mixer on low speed, until the butter is evenly distributed and the mixture looks like crumbs with no large chunks.
  • In a medium bowl, whisk together the milk, egg whites, oil and vanilla. Slowly add the milk mixture to the flour mixture and continue beating on low until smooth, about 1-2 minutes.
  • Transfer the batter to the prepared pan, evenly distributing the batter and filling the cavities a little more than half full. Bake until the tops of the cakes are light golden and a toothpick inserted into the centers of the cakes comes out clean, about 18-22 minutes. Be careful not to over bake. Let the cakes cool in the pan for about 7 minutes then turn the cakes out onto a cooling rack to cool completely.
  • Brush one or two coats of vanilla icing on the tops and sides of the cakes. Decorate as desired. I used fine opal sanding sugar, candy snowflakes and candy pearls.

Vanilla Icing

  • In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and 1 tablespoon of milk until smooth. Add additional milk as need to achieve your desired consistency.

Notes

I used a 6-serving silicone mold with 3-inch diameter, 1-inch deep cavities.
 
 
Keyword cake, white velvet

Apple Cake with Cream Cheese Frosting

Posted on by Mari Vasseur
Apple Cake with Cream Cheese Frosting

An easy-to-make square cake, typically unfrosted, is what my family would consider a snacking cake when I was growing up. This easy apple cake qualifies as a snacking cake because it stands on its own as a moist, delicious cake, unfrosted. BUT…if you add the silky cream cheese frosting, then you have yourself something a little more special. This cake could easily appear at a Thanksgiving meal and upstage the pies. I added food-safe fresh flowers and a faux sprig of greenery to dress it up for autumn. If you’re using fresh flowers, make sure to use pesticide-free flowers and wrap your stems before placing them into the cake. This cake is also amazing topped with caramel sauce.

Apple Cake with Cream Cheese Frosting

A soft, moist apple cake with silky cream cheese frosting.
Print Recipe
Course Dessert
Servings 9 servings

Ingredients
  

Apple Cake

  • 1 ¼ cups (159g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • ¾ cups (150g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large egg
  • â…” cup (148ml) vegetable oil or neutral oil of your choice
  • 1 ½ teaspoons vanilla bean paste or pure vanilla extract
  • 1 cup (227g) puréed apples or unsweetened applesauce*

Cream Cheese Frosting

  • ½ cup (113g) cream cheese, softened
  • 10 tablespoons (142g) unsalted butter, softened
  • 3 cups (361g) powdered sugar, sifted
  • 1 teaspoons vanilla bean paste or pure vanilla extract
  • 1/2-1 teaspoon heavy cream
  • 1 pinch fine sea salt

Instructions
 

Apple Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan** with parchment paper. Grease and flour the insides.
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  • In a large bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined. Mix in the puréed apples until incorporated. Stir in the flour mixture just until combined.
  • Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 28-33 minutes. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a cooling rack.

Cream Cheese Frosting

  • In a large bowl, stir the cream cheese with a spatula until smooth. Beat in the butter, with an electric mixer on low speed, until smooth and well combined.
  • Beat in the powdered sugar, vanilla, salt and heavy cream until smooth and well combined. Stir slowly with a spatula to smooth the frosting and remove bubbles.

Notes

*If you're using applesauce and your applesauce is watery, drain off excess liquid before measuring.
**To find my favorite 8-inch square cake pan, click here.
Keyword apple, cake

Heavenly Glazed Vanilla Bean Scones

Posted on by Mari Vasseur
Heavenly Glazed Vanilla Bean Scones

I’ve often been asked to create a vanilla scone recipe. At first I thought vanilla scones seemed a bit uninteresting, but the perfectly tender texture combined with the fragrant addition of vanilla bean and luscious vanilla icing, changed my mind completely. They’re truly delicious and much better than any vanilla scones I’ve tasted in any coffee shop or bakery. The classic vanilla flavor pairs perfectly with all of the warm, cozy drinks of the season.

 

Heavenly Glazed Vanilla Bean Scones

by Mari Vasseur
Tender vanilla bean scones with luscious vanilla bean icing
Print Recipe
Course Breakfast, Brunch
Servings 8 scones

Ingredients
  

Vanilla Bean Scones

  • 1 ¾ cups (223g) all purpose flour, sifted
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 7 tablespoons (99g) cold, unsalted butter, cubed
  • ½ cup (118ml) cold heavy cream
  • ¼ cup (57g) cold sour cream
  • 1 ½ teaspoons vanilla bean paste or natural vanilla bean flavor I used Amoretti Natural Vanilla Bean Artisan Flavor
  • egg wash 1 egg beaten with 1 tablespoon (15ml) of water

Vanilla Bean Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • ½ teaspoon vanilla bean paste or natural vanilla bean flavor
  • 1-2 tablespoons (15-30ml) whole milk, room temperature
  • 1 pinch fine sea salt

Instructions
 

Vanilla Bean Scones

  • 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 into the flour mixture with your fingertips or with a pastry blender until pea-sized pieces form.
  • In a small bowl, whisk together the heavy cream, sour cream and vanilla. Stir the cream mixture into the flour mixture until a shaggy dough is formed.
  • Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Don't overwork the dough. Pat the dough into a 6 1/2-inch diameter, 3/4-inch thick round. Cut the dough into 8 wedges.
  • Place the scones 2 inches apart onto the prepared baking sheet. Chill the scones in the refrigerator for 15-20 minutes.
  • Preheat the oven to 375ºF (190ºC). Brush the tops of the scones with egg wash. Bake until the scones are golden brown, about 16-20 minutes. Transfer the scones to a cooling rack. Brush the tops of the cooled scones with vanilla bean icing.

Vanilla Bean Icing

  • In a medium-sized bowl, whisk together the powdered sugar, butter, vanilla, 1 tablespoon (15ml) of milk and the salt. Add additional milk as needed to reach the desired consistency. Whisk until smooth.
Keyword scones, vanilla bean