Category: Winter

Brown Butter Ginger Spice Cookies

Posted on by Mari Vasseur
Brown Butter Ginger Spice Cookies

Sometimes when I imagine a recipe idea, it takes a few tries to get it right. Then, when I finally achieve what I imagined, it’s satisfying to enjoy and share my creation. In this case, I was craving big, soft, buttery ginger cookies, not necessarily gingerbread cookies though. I wanted them to have crisp, golden brown edges with soft, chewy centers. These cookies hit the mark with the warm combination of spices, the rich nuttiness of the brown butter and just a touch of molasses. Baking the cookies until almost done, then letting them finish baking on the baking sheet gives them the perfect texture. They will spread, but don’t panic. Grab a large round cookie cutter or a small bowl and slide it around each hot cookie on the cookie sheet to shape them into perfectly round, cracked, bumpy beauties.

These cookies keep their soft texture for days, so they’re perfect for gift giving. Store them in a covered container at room temperature. You can also make the dough the day before, roll the cookies into balls, cover and refrigerate until ready to use. So helpful during the holidays.

Brown Butter Ginger Spice Cookies

Big, soft ginger spice cookies with crisp, buttery edges
Print Recipe
Servings 16 large cookies

Ingredients
  

  • 1 ¼ cups (280g) unsalted butter, cubed
  • 2 ¼ cups (290g) all purpose flour, sifted
  • 2 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg preferably freshly ground
  • â…› teaspoon ground cloves
  • 1 pinch ground star anise preferably freshly ground
  • 1 cup (200g) packed brown sugar
  • ¼ cup plus 2 tablespoons (75g) granulated sugar, divided
  • 1 large egg
  • 2 large egg yolks
  • 1 ½ teaspoons pure vanilla extract
  • 1 tablespoon (15ml) unsulphured molasses

Instructions
 

  • In a medium-size 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 small bowl. Let it sit until it reaches room temperature, then refrigerate it until firm. (I like to do this step the day before.)
  • Line two large cookie sheets with parchment paper. In a medium-size bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, cloves and star anise until well blended.
  • In a large bowl, beat the brown butter, brown sugar and 1/4 cup (50g) of the granulated sugar, with an electric mixer at medium speed, until pale and creamy. Beat in the egg and the egg yolks in 3 separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract until combined followed by the molasses. Stir in the flour mixture by hand.
  • If your cookie dough is very soft, refrigerate it until it's easier to work with, about 15-20 minutes. Meanwhile, preheat the oven to 350ºF (180ºC). Place the remaining 2 tablespoons (25g) of granulated sugar into a small shallow bowl. Divide the cookie dough into 16 equal portions, about a generous 2 1/2 tablespoons each. I used a #24 portion scoop.* Roll the portions into balls, then roll the balls into the granulated sugar, coating them all over. Place the cookies at least 3 inches apart onto the cookie sheets.
  • Bake the cookies until the edges are golden brown and the centers are still a bit pale but no longer shiny and just beginning to crack a bit, about 10-12 minutes. The cookies will spread. Remove the cookies from the oven. Immediately use a large round cookie cutter to shape the hot cookies by sliding it around each one in a circular motion a couple of times. Work quickly before the cookies set. Cool the cookies on the cookie sheet for 5 minutes, then transfer them to a cooling rack

Notes

*To find the portion scoop I used, click here.
Keyword cookies, ginger

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

Luxury Hot Chocolate

Posted on by Mari Vasseur

Luxury Hot Chocolate

Print Recipe
Course Brunch, Dessert
Servings 1 serving

Ingredients
  

  • ¾ cup whole milk
  • 2 tablespoons heavy cream
  • 2 ounces good quality bittersweet chocolate 70-72%, finely chopped
  • â…› teaspoon vanilla bean paste
  • 1 teaspoon Manuka honey or honey of your choice
  • tiny dash fine sea salt optional
  • homemade marshmallows or whipped cream optional

Instructions
 

  • In a small saucepan, heat the milk and cream over medium-low heat just until bubbles form around the edges. Do not boil.
  • Turn the heat off. Whisk in the honey and vanilla bean paste.
  • Add the chocolate and stir gently until the chocolate is melted. Strain the hot chocolate through a sieve into a teacup or mug.

Notes

For a dairy free version, replace the milk and cream with unsweetened almond milk. Replace the chocolate with vegan chocolate.
Keyword drinks, hot chocolate

Cinnamon Crumble Scones

Posted on by Mari Vasseur

The weeks following the winter holidays always feel peaceful to me. The rush is over and it’s time to catch my breath and rest. When it’s chilly and raining outside, I love spending time at home curled up in my coziest fluffy pajama bottoms and fuzzy socks. Give me a blanket, 75 pillows, a warm cup of tea and these Cinnamon Crumble Scones for ultimate coziness!

The crumb topping on these scones will remind you of a cinnamon crumb cake, which makes them extra nostalgic and comforting. The technique of folding the dough over itself gives them a flaky layered texture. For the tenderest scones, make sure not to over work your dough.

To watch Instagram reel, click here. To watch extended TikTok video showing baking process, click here.

Cinnamon Crumble Scones

Print Recipe
Course Breakfast, Brunch
Servings 8 scones

Ingredients
  

Crumb Topping

  • ¼ cup (1 1/8 ounces) all purpose flour
  • 1 tablespoon brown sugar
  • 1 tablespoon sugar
  • â…› teaspoon ground cinnamon
  • pinch fine sea salt
  • 1 ½ tablespoons cold, unsalted butter, cubed

Cinnamon Filling

  • ¼ cup (1 3/4 ounces) brown sugar
  • 1 ½ tablespoons unsalted butter, melted
  • 2 teaspoons all purpose flour
  • 1 teaspoon ground cinnamon

Scones

  • 1 ¾ cups (7 7/8 ounces) all purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 7 tablespoons (3 1/2 ounces) cold, unsalted butter, cubed
  • ½ cup cold heavy cream plus extra for tops
  • ¼ cup cold sour cream
  • ½ teaspoon pure vanilla extract

Icing

  • ½ cup (2 ounces) powdered sugar, sifted
  • 1 tablespoon melted butter
  • 1-2 tablespoons whole milk, room temperature
  • ¼ teaspoon pure vanilla extract

Instructions
 

Crumb Topping

  • In a medium bowl, combine flour, brown sugar, sugar cinnamon and salt.
  • Work in butter with your fingertips until it looks like wet sand. Press together to make dime size chunks.
  • Set aside in refrigerator until ready to use.

Cinnamon Filling

  • In a small bowl, mix filling ingredients together until well combined.

Scones

  • Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together flour, baking powder and salt.
  • Work butter into flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed.
  • In a small bowl, whisk together heavy cream, sour cream and vanilla extract.
  • Stir cream mixture into flour mixture a little at a time until dough comes together. If your dough is too dry add 1-2 more teaspoons of heavy cream.
  • Turn dough out onto a lightly floured surface. Fold dough over onto itself a couple of times.
  • Pat dough into an approximately 9 x 5-inch oval. Spread cinnamon filling on half of the dough to within 1/2-inch from the edges. Fold dough in half bringing short ends together. Press edges to seal.
  • Shape dough into a 7-inch round, about 3/4-inch thickness. Cut into 8 wedges. (Or 6 wedges if you prefer larger scones.)
  • Pinch the pointed tip of the wedges and tuck under to seal. This helps to prevent the top layer from sliding off while baking. Place wedges about 2-inches apart onto prepared baking sheet.
  • Brush tops of scones with heavy cream. Top with crumb topping. Bake until light golden brown, about 18-22 minutes.
  • Transfer scones to a cooling rack to cool. Drizzle with icing.

Icing

  • In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.
Keyword cinnamon, scones

Melt-in-Your-Mouth Peanut Butter Cookie Sandwiches

Posted on by Mari Vasseur
Soft Peanut Butter Sandwich Cookies

I never imagined that I’d ever be posting a peanut butter cookie recipe. There are already crunchy peanut butter cookies, soft ones, chewy ones, and those peanut shaped store bought ones out there. I mean, do we even need another peanut butter cookie recipe? After I tasted this one, it’s a resounding YES! These soft, tender cookies combined with a silky, smooth filling are a new peanut butter experience that I had to share.

The key to getting the soft texture in the cookie, without being dry, is cake flour. So don’t substitute it, because it’s vital to achieve the correct texture. Make sure to weigh your flour for the most accurate results. The second important ingredient is heavy whipping cream. Just a little added to the filling gives it a luxurious, silky texture.

This recipe makes sixteen medium size peanut butter cookies, which will give you eight sandwiches. If you want more, you can double the recipe or make the cookies smaller. Smaller cookies will have a shorter baking time.

Melt-in-Your-Mouth Peanut Butter Cookie Sandwiches

Print Recipe
Course Dessert
Servings 8 cookie sandwiches

Ingredients
  

Peanut Butter Cookies

  • 1 cup (4 1/2 oz or 128g) all purpose flour, sifted
  • ½ cup (2 oz or (57g) cake flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (6 3/4 oz or 191g) creamy peanut butter
  • ¼ cup (2 oz or 57g) unsalted butter, softened
  • ¼ cup (1 5/8 or 47g) vegetable shortening
  • ½ cup (3 1/2 oz or 100g) packed brown sugar
  • ½ cup (3 1/2 oz or 100g) granulated sugar, divided
  • 1 large egg
  • ½ teaspoon pure vanilla extract

Peanut Butter Filling

  • ½ cup (4 1/2 oz or 128g) creamy peanut butter, room temperature
  • 2 tablespoons (1 oz or 28g) unsalted butter, softened
  • ½ cup (2 oz or 57g) powdered sugar, sifted
  • 2 ½ tablespoons (1 1/4 oz or 37ml) heavy whipping cream, room temperature
  • ¼ teaspoon pure vanilla extract
  • Pinch fine sea salt

Instructions
 

Peanut Butter Cookies

  • Preheat oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.
  • In a medium bowl, whisk together the all purpose flour, cake flour, baking soda and salt. Set aside.
  • In a large bowl, beat the peanut butter, butter and shortening until smooth.
  • Beat in the egg and vanilla until well combined.
  • Set aside 1/4 cup (50g) of the granulated sugar. Beat the peanut butter mixture with brown sugar and remaining granulated sugar, with an electric mixer at medium speed, until light and fluffy.
  • Add the flour mixture and beat just until combined.
  • Roll the dough into 1 1/2-inch (3.8cm) diameter balls (about 1 1/4 oz or 35g each). Roll the dough balls in the reserved granulated sugar.
  • Place the dough balls 3 inches apart onto the prepared baking sheets. Flatten with a fork, making a criss cross pattern.
  • Bake until the cookies are puffy and start to crack around the edges, about 9-11 minutes.
  • Let the cookies cool on baking sheet for 1 minute, then carefully transfer them to a cooling rack. The cookies will be fragile, but they will firm up as they cool.
  • Place a spoonful of filling on the bottoms of half of the cooled cookies. Top with remaining the remaining cookies.

Peanut Butter Filling

  • In medium bowl, beat the peanut butter and butter together until smooth.
  • Beat in the powdered sugar, heavy cream, vanilla and salt until smooth.

Notes

To find my favorite cookie sheet, click here.
Keyword cookies, peanut butter