Category: Summer

Chocolate Chip Strawberry Shortcakes

Posted on by Mari Vasseur
Chocolate Chip Strawberry Shortcakes

Did you know that classic strawberry shortcakes have a tender biscuit-like texture? If you like vintage-style strawberry shortcake, you’ll love my grandma’s Chocolate Chip Strawberry Shortcakes. The addition of chocolate chips makes them extra delicious! Top them with a cloud of fresh homemade whipped cream and you’ll have the most delightful dessert to share with family and friends. They’re perfect for a spring or summer brunch and they make a delightful, refreshing dessert.

 

Chocolate Chip Strawberry Shortcakes

by Mari Vasseur
Soft, tender chocolate chip shortcakes topped with fresh sweetened strawberries and homemade whipped cream.
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 6 shortcakes

Ingredients
  

Macerated Strawberries

  • 4 cups (567g) strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar

Chocolate Chip Shortcakes

  • 1 ¾ cups (223g) all purpose flour, sifted
  • 3 tablespoons (38g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoons (85g) cold, unsalted butter, cubed
  • ¾ cup (177ml) cold buttermilk
  • 1 teaspoon pure vanilla extract
  • ½ cup (85g) mini semisweet chocolate chips
  • Heavy cream or buttermilk for the tops of the shortcakes
  • Coarse sugar for the tops of the shortcakes

Whipped Cream

  • 1 cup (237ml) cold heavy whipping cream
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons (15g) powdered sugar

Instructions
 

Macerated Strawberries

  • In a medium-sized bowl, stir the strawberries and sugar together. Cover and refrigerate at least 30 minutes or up to a few hours.

Chocolate Chip Shortcakes

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk the flour, sugar, baking powder and salt together until well blended. Work the butter into the flour mixture with a pastry blender or with your fingertips until small pea-size pieces are formed. Stir in the mini chocolate chips.
  • In a small bowl, whisk the buttermilk and vanilla extract together. Stir this mixture into the dry ingredients just until a shaggy dough forms.
  • Turn the dough out into a lightly floured surface. Fold the dough over into itself a few times. Do not overwork the dough. Form the dough into a 1-inch thick, 6-inch diameter round. Cut out 6 rounds with a 2 3/4-inch floured biscuit cutter. Place them about 1 inch apart on the baking sheet. (It’s important to keep the dough cold. If your kitchen is warm, freeze the rounds for 5-10 min. before baking.)
  • Brush the shortcakes with heavy cream & sprinkle with coarse sugar. Bake until golden, about 17-22 minutes. Immediately transfer the shortcakes to a cooling rack. Split the cooled shortcakes and top with strawberries and whipped cream.

Whipped Cream

  • In a large bowl, mix the heavy cream and vanilla, with an electric mixer on low speed. Sift the powdered sugar into the heavy cream and mix until combined. Turn the speed up to medium-high and beat until medium peaks form. Refrigerate until ready to use.
Keyword chocolate chip, shortcakes, strawberry

Blueberry Carrot Cake

Posted on by Mari Vasseur
Blueberry Carrot Cake

Spring is here and it’s the season to eat carrot cake! Many people have strong opinions about which add-ins are best to use in carrot cake. Some popular ones, besides the carrots themselves, include nuts, pineapple, raisins, and even coconut. My Blueberry Carrot Cake came about when I was thinking about making a breakfast carrot cake. I replaced the typical add-ins with blueberries and the results were so delicious. I originally made this cake with a maple-butter glaze which was perfect for a breakfast cake. For Easter brunch, I opted to dress up the cake with Blueberry Cream Cheese Frosting, fresh blueberries and lilacs. This combination is magical.

Blueberry Carrot Cake

Moist, subtly spiced carrot cake studded with blueberries and topped with blueberry cream cheese icing by Brownie Mischief
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8

Ingredients
  

Blueberry Carrot Cake

  • 1 ¼ cups (159g) all purpose flour, sifted plus 1 teaspoon for the blueberries
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • â…” cup (148ml) avocado oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup (80g) finely shredded carrots
  • 1 cup (142g) blueberries plus extra for the top of the cake

Blueberry Cream Cheese Frosting

  • 3 ounces (85g) cream cheese, room temperature
  • 6 tablespoons (85g) unsalted butter, room temperature
  • 1 ¼ cups (150g) powdered sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 2 tablespoons (14g) frozen defrosted blueberries, with the liquid To use fresh blueberries instead of frozen, see notes below.
  • 1 tablespoon (15ml) whole milk or half & half, room temperature
  • Food-safe or edible pesticide free flowers optional

Instructions
 

Blueberry Carrot 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 medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg until well blended.
  • In a large bowl, beat the granulated sugar, brown sugar and oil together until well blended. Beat in the eggs and vanilla, with an electric mixer at medium speed, until smooth and well incorporated. Stir in the carrots. Add the flour mixture and stir just until combined.
  • In a small bowl, toss the blueberries with 1 teaspoon of flour. Fold the blueberries into the batter. Transfer the batter to the cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 37-43 minutes. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a cooling rack.

Blueberry Cream Cheese Frosting

  • Smash the blueberries with a fork and press through a sieve into a small bowl.
  • In a medium-sized bowl, stir the cream cheese with a spatula until smooth. Add the butter and beat, with an electric mixer on low speed, until smooth.
  • Gradually mix in the powdered sugar. Add the vanilla, salt and 1 tablespoon (15 ml) of the smashed blueberries and beat until smooth. Add milk, if needed, until the desired consistency is reached. Stir with a spatula to smooth out any bubbles.

Notes

To use fresh blueberries for the frosting, place the blueberries in a small saucepan with a teaspoon of sugar and 1/2 teaspoon of lemon juice or water. Cook over medium-low heat until the sugar is dissolved and the blueberries start to soften. Smash the blueberries with a potato masher. Press this mixture through a sieve into a small bowl and let cool to room temperature.
Keyword blueberry, cake, carrot

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

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 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 by Mari Vasseur
Cherry Lemon Muffins

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 by Mari Vasseur
Vanilla Bean Glazed Peach Turnovers

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
  • â…œ 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 by Mari Vasseur
Pink Lemonade Cookie Bars

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

Triple Berry Crumble Cheesecake Bars

Posted on by Mari Vasseur
Triple Berry Crumble Cheesecake Bars

Snacking on fresh summer berries is a treat I look forward to every year. Making desserts with berries is even more anticipated! So I decided to share my dreamy Triple Berry Crumble Cheesecake bars. The cheesecake filling is so creamy and silky. I used a combination of blackberries, blueberries and raspberries with plenty of crumb topping. Feel free to use any combination of berries you like. If you use strawberries, just cut them into chunks. The raspberry sauce is a bonus. You can also make the sauce using strawberries instead if you like. These cheesecake bars are so stress-free. There’s no water bath required and you don’t have to worry about cracking.

Triple Berry Crumble Cheesecake Bars

A creamy cheesecake filling on a graham cracker base, topped with berries and a generous crumb topping. Served with raspberry sauce.
Print Recipe
Course Dessert
Servings 9 servings

Ingredients
  

Berries

  • 2 cups (284-312g) assorted berries I used 1 cup (142g) blackberries, 1/2 cup (78g) blueberries and 1/2 cup (71g) raspberries
  • 1 tablespoon (13g) granulated sugar
  • 1 teaspoon lemon juice

Crumb Topping

  • 1 cup (128g) all purpose flour
  • â…“ cup (66g) granulated sugar
  • 3 tablespoons (38g) packed brown sugar
  • ¼ teaspoon fine sea salt
  • 6 tablespoons (85g) cold, unsalted butter, cubed

Graham Cracker Crust

  • 1 ½ cups (170g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • â…› teaspoon cinnamon
  • 6 tablespoons (85g) melted butter

Filling

  • 16 ounces (454g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 pinch fine sea salt
  • ¼ cup (59ml) heavy whipping cream, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 large eggs, room temperature

Raspberry Sauce

  • 1 ¼ cups (142g) raspberries
  • ½ cup (100g) granulated sugar
  • ½ cup (118ml) plus 1 tablespoon (15ml) water, divided
  • 1 teaspoon cornstarch

Instructions
 

Berries

  • Combine the berries, sugar and lemon juice in a medium bowl. Let stand 30 minutes, then drain the juices.

Crumb Topping

  • In a medium bowl, whisk together the flour, granulated sugar, brown sugar and salt.
  • Work the butter in with your fingertips until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Graham Cracker Crust

  • Preheat the oven to 350ºF (180ºC). Spray an 8-inch (20.3cm) square baking dish with nonstick spray. (I used a ceramic baking dish.*)
  • In a medium bowl, mix the crumbs, sugar and cinnamon together until well combined. Stir in the melted butter until evenly distributed. Press this mixture into the baking pan. Bake until set, about 5 minutes.

Filling and Assembly

  • Turn the oven temperature down to 325ºF (165ºC).
  • In a large bowl, beat the cream cheese with the sugar and salt until well combined. Gradually beat in the heavy cream, then the vanilla extract. Beat in the eggs one at a time, just until smooth and combined. Don't over beat.
  • Pour the batter into the baking dish over the crust. Spoon the drained berries over the batter. Sprinkle on the crumb topping. Bake until the topping is golden brown and the cheesecake center is wobbly but not runny, about 45-50 minutes. The internal temperature should be 145º-150ºF (63º-66ºC).
  • Run a small offset spatula or a knife along the perimeter edges of the cheesecake to separate it from the pan. Let the cheesecake cool to room temperature, about 1 1/2 hours. Chill in the refrigerator for at least 2 hours. Cut into squares and serve with raspberry sauce.

Raspberry Sauce

  • Purée the raspberries n a blender or small food processor. Pass the purée through a mesh sieve.
  • Place the raspberries, sugar and 1/2 cup (118ml) of water in a medium saucepan over medium heat. Bring to a boil, then turn the heat down to low and simmer for 10 minutes.
  • In a small bowl, whisk together the cornstarch with 1 tablespoon (15ml) of water. Add this mixture to the saucepan and whisk until smooth. Continue cooking until thickened, about 2-3 more minutes. Remove from heat. Transfer the raspberry sauce to a bowl. Cover and refrigerate until ready to use. The sauce will thicken a bit as it cools.

Notes

*To find an 8-inch ceramic baking dish, click here.
Keyword bars, cheesecake, triple berry

Blueberry Muffin Upside Down Cake

Posted on by Mari Vasseur

Upside down cakes are so much fun and slightly exciting when you flip the pan over and cross your fingers. This blueberry version tastes like a soft, moist blueberry muffin in cake form. It’s heavenly served warm from the oven with vanilla ice cream or whipped cream on top.

Blueberry Muffin Upside Down Cake

Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

  • 1 cup (227g) unsalted butter, softened and divided
  • ¼ cup plus 2 tablespoons (75g) packed brown sugar
  • ½ teaspoon fine sea salt plus extra for the topping
  • 2 cups (312g) blueberries
  • 1 ¼ cups (162g) all purpose flour, sifted
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • â…› teaspoon ground nutmeg, preferably freshly ground
  • ½ cup plus 2 tablespoons (125g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup (118ml) whole milk, room temperature

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Spray an 8-inch round cake pan* with nonstick spray.
  • In a small saucepan, melt 6 tablespoons (85g) of the butter with the brown sugar and a pinch of salt. Simmer for 1 minute, then transfer the mixture to the cake pan. Arrange the blueberries on top.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and 1/2 teaspoon of salt.
  • In a medium bowl, beat the remaining 10 tablespoons (142g) of butter and the granulated sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs and the egg yolk in 3 separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract until well combined. On low speed, beat in the flour mixture in 2 separate additions, followed by half of the milk after each addition. Beat unit combined.
  • Gently spoon the batter into the cake pan over the top of the blueberries. Smooth the top with a spatula. Bake until the top is golden brown and a knife inserted into the center of the cake comes out nearly clean, about 45-50 minutes. You don't want to see raw batter on the knife, but a little moisture is okay. Let the cake cool in the pan for 5 minutes. Run a knife around the perimeter and invert the cake onto a serving platter. Serve warm or at room temperature.

Notes

To find my favorite  8-inch round cake pan, click here.
Keyword blueberry upside down, cake

Lemon Bubble Bread

Posted on by Mari Vasseur
Lemon Bubble Bread

This fun, cheerful Lemon Bubble Bread is a soft, sweet, brioche-style pull-apart bread. It’s made in the same way as monkey bread, but with lemon zest instead of cinnamon. Small balls of bread dough are coated in melted butter, rolled in lemon sugar, then baked until golden and fluffy. I like drenching the fluffy puffs of bread in fresh lemon icing which, adds a burst of sweet-tart flavor.

 

Lemon Bubble Bread

by Mari Vasseur
Soft, sweet lemon brioche-stye pull-apart bread
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 6

Ingredients
  

Lemon Bubble Bread

  • ¼ cup plus 2 tablespoons (89ml) warm milk (110ºF/40ºC)
  • 2 tablespoons (25g) sugar, divided
  • ¾ teaspoon active dry yeast
  • 2 cups (255g) all purpose flour
  • ½ teaspoon fine sea salt
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (57g) unsalted butter cubed, room temperature

Lemon Sugar

  • 6 tablespoons (75g) sugar
  • Zest of 2 medium lemons
  • 3 tablespoons (43g) unsalted butter, melted

Lemon Icing

  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 pinch fine sea salt
  • 1-2 tablespoons (15-30m) half and half cream or whole milk

Instructions
 

Lemon Bubble Bread

  • In a small bowl, combine the milk with 1/2 teaspoon of sugar. Stir in the yeast and let it bloom until it's foamy, about 5 minutes.
  • In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, salt and the remaining sugar until well blended.
  • In a small bowl, lightly whisk the egg, egg yolk and vanilla together. On low speed, gradually add the egg mixture and the milk mixture to the flour. Beat until combined. Switch to the dough hook. On medium speed, add the butter a little at a time, making sure each addition is incorporated before adding the next. Knead with the mixter until the dough is smooth and elastic, about 8-10 minutes. To determine if the dough is ready, pinch off a small piece of dough. It should stretch easily without tearing and look translucent.
  • Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat lightly with oil. Cover and let rise until doubled in size, about 1-1 1/2 hours. Meanwhile butter a 10-inch round baking dish* or a 10-inch cake pan.** (A 9-inch square baking dish also works.) Set aside and make the lemon sugar.
  • Divide the dough into 20 equal portions and form them into balls. Brush the dough balls all over with melted butter, then roll them in the lemon sugar. Arrange the dough balls in the baking dish. Brush the tops with melted butter and sprinkle with any remaining lemon sugar. Let rise until almost doubled in size, about 20-30 minutes.
  • Preheat the oven to 350ºF (180ºC). Bake until the top of the bubble bread is golden brown, about 20-25 minutes. Let cool for about 15-20 minutes, then top the warm bread with lemon icing.

Lemon Sugar

  • Mix the sugar and lemon zest together in a shallow bowl or plate.

Lemon Icing

  • In a small bowl, whisk the powdered sugar, lemon juice, salt and 1 tablespoon (15ml) of half & half together until smooth. Add additional half & half as needed to reach the desired consistency.

Notes

*To find a 10-inch round baking dish, click here.
*To find a 10-inch round cake pan, click here.
Keyword bread, lemon bubble, sweet

Easy Apricot Pastries

Posted on by Mari Vasseur
Easy Apricot Pastries

These cheerful apricot pastries are guaranteed to bring you some sunshine. They’re so cute and easy to make! They remind me of sunny-side-up-eggs. They’re perfect for a summer breakfast or brunch.

Easy Apricot Pastries

Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8 pastries

Ingredients
  

  • 8 ounces (227g) cream cheese, softened
  • ¼ cup (50g) sugar
  • 1 large egg yolk, room temperature
  • 1 tablespoon (15ml) heavy cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 sheets puff pastry, thawed but still cold
  • 4 ripe apricots, split in half and pitted
  • Egg wash: 1 egg whisked with 1 tablespoon of water
  • 3 tablespoons (60g) apricot preserves

Icing

  • ¾ cup powdered sugar, sifted
  • 1 tablespoon heavy cream
  • 1-2 tablespoons (15-30ml) whole milk
  • â…› teaspoon pure almond extract

Instructions
 

Apricot Pastries

  • In a medium bowl, beat the cream cheese, sugar, egg yolk, heavy cream and vanilla together until smooth.
  • Line 2 baking sheets with parchment paper. Place a puff pastry sheet on a lightly floured surface. Cut out four 4 1/2-inch rounds using a cookie cutter or trace a bowl using a paring knife. Score a border about 1/2 inch from the edge, making sure not to cut all the way through. I used a 3 1/2 inch cookie cutter for the border. Transfer the cut pastry to the baking sheets. Repeat with the 2nd pastry sheet. Refrigerate the dough rounds for 15 minutes. Meanwhile, preheat the oven to 400ºF (200ºC).
  • Spoon or pipe the cream cheese filling within the border of each pastry round. Top each one with an apricot half. Brush the borders with egg wash. Bake until puffed and golden brown, about 17-20 minutes. Transfer to a cooling rack.
  • In a small bowl, whisk the apricot preserves with 1 tablespoon (15ml) of water Brush this mixture over the warm pastries. Once the pastries are cool, drizzle them with icing.

Icing

  • In a small bowl, whisk together the powdered sugar, heavy cream and 1 tablespoon (15ml) of milk until smooth. Add additional milk as needed to achieve your desired consistency. Add the almond extract and whisk until smooth.
Keyword apricot, pastry

Strawberry Lavender Hand Pies

Posted on by Mari Vasseur

Good things are coming your way. Your first bit of good fortune today, was finding this recipe. These Strawberry Lavender Hand Pies are exceptionally delicious and delightful. The sweet strawberry filling and the buttery, flaky pie crust are perfect together. When you add the lavender icing, they become positively magical. The icing has a touch of lavender that’s just enough to add a subtle floral note. I decorated mine with lavender buds, sprigs of lavender and dried rose petals. These pretty pies are perfect for teatime or fairy picnics.

Strawberry Lavender Hand Pies

Hand held pies with sweet, fresh strawberry filling, surrounded by a buttery, flaky crust and topped with lavender icing.
Print Recipe
Course Dessert
Servings 8 pies

Ingredients
  

Pie Crust

  • 2 â…” cups (340g) all purpose flour
  • 2 tablespoons (25g) sugar
  • ½ teaspoon fine sea salt
  • ¼ cup (48g) vegetable shortening
  • ¾ cup (170g) cold, unsalted butter, cubed
  • ½ cup (118ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar
  • Egg wash: 1 egg beaten with 1 tablespoon of water

Strawberry Filling

  • 2 ½ cups (375g) chopped strawberries (1/2-inch pieces)
  • ¼ cup (50g) sugar
  • 1 ½ teaspoons (5g) cornstarch
  • ½ teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Lavender Icing

  • ¾ cup (177ml) half & half
  • 1 teaspoon dried culinary lavender* plus extra for sprinkling
  • 1 ¼ cups (150g) powdered sugar, sifted
  • 1-2 drops lilac gel food coloring
  • 1 tiny drop violet gel food coloring

Instructions
 

Pie 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 dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  • In a small bowl, whisk the ice water and vinegar together. Sprinkle over the flour mixture a little at a time, stirring 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 few times. Do not overwork the dough! Form the dough into two 4 x 5-inch rectangles. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Strawberry Filling

  • In a medium saucepan over medium heat, stir together the strawberries, sugar and cornstarch. Cook, stirring occasionally, until the strawberries release their juices and the mixture starts to bubble. Turn the heat down and simmer until thickened to a jam consistency, about 7-10 minutes. Stir in the vanilla and salt. Transfer the mixture to a bowl and allow to cool to room temperature. Set aside in the refrigerator until ready to use.

Lavender Icing

  • In a small saucepan, heat the half & half and the lavender over medium heat, just until bubbles form around the edges. Do not boil. Turn the heat down and simmer gently for 1 minute. Strain the lavender cream into a small bowl. Cover and refrigerate until chilled, about 1 hour.
  • Place the powdered sugar in a medium bowl. Add the lavender cream a little at a time, whisking until smooth. Add more lavender cream as needed to achieve your desired consistency. Add the food coloring a little at a time, with the tip of a toothpick, until your desired shade is achieved. Whisk until smooth and well combined.

Assembly

  • Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
  • On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Cut out sixteen 3 x 4-inch rectangles. Chill in the refrigerator for 15 minutes. Place 8 rectangles onto the baking sheet, about 2 inches apart. Brush the perimeter edges with egg wash. Top each one with about 2 tablespoons of filling. Top with the remaining rectangles. Press the edges to seal. Crimp the edges with a fork. Brush the pies with egg wash. Cut 1/2-inch ventilation slits in the top of each one.
  • Bake until golden brown, about 23-28 minutes. Transfer to a cooling rack. Spoon or drizzle the icing over the cooled hand pies. Sprinkle with a few lavender buds.

Notes

*To find culinary lavender, click here.
Keyword pastry, pie, strawberry lavender