Brunch – Brownie Mischief

Wild Blueberry & Maple Breakfast Cake

Posted on January 15, 2026February 12, 2026 by Mari Vasseur

My personal eating philosophy is to eat everything in moderation. As you may know, I love enjoying desserts on occasion, but in my daily life I try to eat a variety of foods, mostly plants. One of my favorite plant foods, which happen to be loaded with antioxidants, are blueberries. Wild blueberries are especially rich in antioxidants. Wild blueberry season is during the summer, but luckily the frozen ones are available year around. I can happily eat a handful of blueberries, but it’s so much fun to make blueberry recipes too! I reached for my bag of frozen wild blueberries to make this subtly sweet breakfast cake. It reminds me of blueberry muffins or fluffy blueberry pancakes. For this recipe, I topped the cake with whipped cream and homemade Blueberry Maple Syrup, which is perfect for a weekend breakfast or brunch. For a more simple, cozy breakfast, try this cake served warm with butter and maple syrup. So delicious and comforting!

Wild Blueberry & Maple Breakfast Cake

Subtly sweet, rustic wild blueberry and maple cake, topped with whipped cream and homemade blueberry maple syrup by Brownie Mischief

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 9

Ingredients

Cake

1 ⅔ cups (212g) all purpose flour, sifted
1 ¾ teaspoons baking powder
½ teaspoon fine sea salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ cup (113g) unsalted butter, softened
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure maple extract or natural maple flavoring
½ cup (118ml) whole milk, room temperature
⅓ cup (75g) sour cream, room temperature
1 cup (142g) wild blueberries, fresh or frozen See note below*

Blueberry Maple Syrup

1 cup (142g) wild blueberries, fresh or frozen
¼ cup (60ml) real maple syrup
1 pinch fine sea salt
⅓ cup (78ml) plus 1 tablespoon (15ml) water, divided
2 teaspoons cornstarch

Sweetened Whipped Cream

¾ cup (177ml) cold heavy whipping cream
2 tablespoons (15g) powdered sugar, sifted
¼ teaspoon pure vanilla extract

Instructions

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-sized bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
In a large bowl, beat the butter, brown sugar and granulated sugar together, with an electric mixer on medium speed, until pale and fluffy. Beat in the eggs and maple extract in three additions, making sure each one is incorporated before adding the next.
In a small bowl, whisk together the milk and sour cream until well blended. Stir the flour mixture into the batter by hand, in two additions, followed by half of the milk mixture after each addition. Mix just until combined. Do not over mix. Gently stir in the blueberries.
Transfer the batter to the prepared cake pan. Smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a cooling rack. Serve warm or at room temperature.

Blueberry Maple Syrup

In a small saucepan over medium heat, cook the blueberries, maple syrup, salt and 1/3 cup (78ml) of water until the blueberries are softened, about 3-4 minutes. In a small bowl, create a slurry by whisking together the cornstarch with the remaining 1 tablespoon (15ml) of water. Stir the slurry into the blueberry mixture. Continue cooking and stirring until thickened, about 1-2 more minutes. Remove from heat and set aside to cool.

Sweetened Whipped Cream

In a large bowl, whip the heavy whipping cream, with an electric mixer at medium speed, until frothy. Add the powdered sugar and vanilla. Continue whipping, at medium-high speed, until medium peaks form. Do not over whip. Cover and refrigerate until ready to use.

Notes

*If you're using frozen blueberries, there's no need to defrost them first. Just gently pat them dry with paper towels before adding them to your batter. If your blueberries are very icy, rinse them with cold water, then gently pat them dry with paper towels.

Keyword blueberry, cake

Honey Butter Pumpkin Cake

Posted on October 2, 2025February 18, 2026 by Mari Vasseur

This subtly sweet, perfectly spiced, soft pumpkin cake, with a touch of honey, is perfect for those autumn pumpkin-spice cravings. The delicious honey butter glaze gives this cake the perfect balance and helps to keep it moist for days. The recipe is easy enough to make as a breakfast cake, but elegant enough for afternoon tea. I decorated my cake, fairy-style, with edible flowers and roasted, salted pumpkin seeds. It’s also delicious served with dollops of whipped cream.

Honey Butter Pumpkin Cake

by Mari Vasseur

Subtly sweet and perfectly spiced soft, moist single layer pumpkin cake topped with honey butter glaze

Print Recipe

Course Brunch, Dessert

Servings 8 servings

Ingredients

Pumpkin Cake

1 cup (128g) all purpose flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon ground nutmeg preferably freshly ground
⅔ cup (132g) granulated sugar
⅔ cup (150ml) avocado oil or neutral oil of your choice
2 tablespoons (42g) honey
1 ½ teaspoons pure vanilla extract
1 cup (227g) canned pure pumpkin purée not pie filling

Honey Butter Glaze

¼ cup (57g) unsalted butter
2 tablespoons (30ml) orange juice
2 tablespoons (42g) honey
½ cup (60g) powdered sugar
⅛ teaspoon fine sea salt or to taste

Instructions

Pumpkin Cake

Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch cake pan with parchment paper. Grease and flour the insides.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well blended.
In a large bowl, beat the sugar, oil, honey, eggs and vanilla, with an electric mixer at medium speed, until smooth and well blended, Beat in the pumpkin purée. Stir in the flour mixture by hand, 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 33-40 minutes. Do not over bake. Cool the cake in the pan for 10-12 minutes. Remove the cake from the pan and transfer to a cooling rack.

Honey Butter Glaze

In a medium-sized saucepan, melt the butter over medium-low heat. Whisk in the orange juice, powdered sugar and salt until smooth and well blended. Add additional salt to taste if desired. Brush the glaze generously over the warm cake.

Keyword cake, honey butter, pumpkin

Chocolate Chip Strawberry Shortcakes

Posted on June 30, 2025February 12, 2026 by Mari Vasseur

These Chocolate Chip Strawberry Shortcakes are Grandma’s classic tender strawberry shortcakes, but with a twist. The addition of chocolate chips makes them extra delicious! Top with a cloud of fresh homemade whipped cream and you’ll have the most delightful dessert to share with family and friends.

Chocolate Chip Strawberry Shortcakes

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

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

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 large 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 2 inches apart on the baking sheet. (It’s important to keep the dough cold. If your kitchen is very 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

Double Chocolate Banana Bread with Maple Espresso Icing

Posted on June 23, 2025February 12, 2026 by Mari Vasseur

Double Chocolate Banana Bread with Maple Espresso Icing

Tender, moist chocolate banana bread loaded with mini chocolate chips, topped with maple espresso icing by Brownie Mischief

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 1 loaf

Ingredients

Double Chocolate Banana Bread

1 ¼ cups (160g) all purpose flour, sifted plus 1 teaspoon for the mini chocolate chips
⅓ cup (30g) Dutch process unsweetened dark cocoa powder, sifted
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon cinnamon
½ cup (100g) packed brown sugar
6 tablespoons (75g) granulated sugar
½ cup (115m) vegetable oil or neutral oil of your choice
2 large eggs
1 teaspoon pure vanilla extract
⅓ cup (78ml) buttermilk
⅔ cup (160g) mashed very ripe bananas (about 2 medium bananas)
½ cup (85g) mini semisweet chocolate chips

Maple Espresso Icing

1 ½ tablespoons (23ml) maple syrup
2-3 tablespoons (30-45ml) heavy cream
1 teaspoon espresso powder
½ teaspoon pure maple extract
1 cup (120g) powdered sugar, sifted

Instructions

Double Chocolate Banana Bread

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch or 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside of the baking pan with a mixture of equal parts flour and cocoa powder.
In a medium-size bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon until well combined.
In a large bowl, whisk together, by hand or with an electric mixer, the brown sugar, granulated sugar, oil, eggs, vanilla and buttermilk until smooth and well blended. Stir in the mashed bananas. Stir in the flour mixture just until combined. In a small bowl, toss the mini chocolate chips with 1 teaspoon of flour, then stir them into the batter.
Transfer the batter to the loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 45-55 minutes. If you hit melted chocolate chips, insert another toothpick in a different spot. You can also use an instant read thermometer to check for doneness. The internal temperature should be approximately 200ºF (95ºC). Let the banana bread cool in the pan for 15 minutes, then remove it from the pan and transfer it to a cooling rack.

Maple Espresso Icing

In a medium-size bowl, whisk together the maple syrup, 2 tablespoons of cream, the espresso powder and maple extract, until the espresso powder is dissolved. Gradually whisk in the powdered sugar and continue whisking until well combined. Add additional cream until the desired consistency is reached. whisk until smooth. Spread the icing over the top of the cooled loaf.

Notes

To find the loaf pan I used, click here.

Keyword banana, chocolate, loaf

Blueberry Carrot Cake

Posted on April 16, 2025February 14, 2026 by Mari Vasseur

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
⅔ 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

Orange Vanilla Bean Loaf Cake

Posted on April 8, 2025February 24, 2026 by Mari Vasseur

If you search loaf cakes on the internet, you’ll find an abundance of “copycat” recipes. For some reason, everyone is trying to copy a loaf cake from a popular coffee shop. Maybe it’s just me, but I’m not a fan of the rubbery neon slice. I’d rather have a slice of soft, fluffy cake with a burst of fresh citrus flavor and buttery frosting. If that sounds good to you too, you’ll love this recipe. I used the reverse creaming method to make this cake, which produces a soft, velvety crumb. Brushing the cake with orange simple syrup keeps it moist and flavorful. This recipe is for an orange-vanilla bean cake but it can also be made into a lemon version. See the notes below for instructions to make the lemon cake. To keep the soft, fluffy texture of this cake, I don’t recommend add-ins.

Orange Vanilla Bean Loaf Cake

by Mari Vasseur

Soft, fluffy vanilla bean and orange scented loaf cake topped with silky vanilla cream cheese frosting by Brownie Mischief

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 8

Ingredients

Orange Simple Syrup

2 tablespoons (30ml) orange juice
2 tablespoons (30ml) lemon juice
¼ cup (50g) granulated sugar

Orange Vanilla Bean Loaf Cake

1 ⅓ cups (170g) all purpose flour, sifted
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
¾ cup plus 2 tablespoons (175g) granulated sugar
Zest of 2 medium oranges
½ cup (113g) unsalted butter cubed, room temperature
¼ cup (57g) sour cream, room temperature
¼ cup (59ml) whole milk, room temperature
3 large eggs, room temperature
1 teaspoon vanilla bean paste
½ teaspoon pure orange extract

Vanilla Bean Cream Cheese Frosting

2 tablespoons (28g) cream cheese, room temperature
2 tablespoons (28g) unsalted butter, room temperature
1 ½ cups (180g) powered sugar, sifted
1 pinch fine sea salt
½ teaspoon vanilla bean paste
1-3 tablespoons (15-45ml) whole milk or half & half, room temperature

Instructions

Orange Simple Syrup

Combine the orange juice, lemon juice and sugar in a small saucepan over medium heat. Stir occasionally until the sugar is dissolved. Remove from heat and set aside.

Orange Vanilla Bean Loaf Cake

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the insides.
In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
In a large bowl, mix the sugar and orange zest, with an electric mixer or by hand, until incorporated. Add the flour mixture and beat until well combined. On low speed, beat in the butter until the mixture looks sandy.
In a separate medium-sized bowl, whisk together the sour cream, milk, eggs, vanilla bean paste and orange extract together until smooth and creamy. On low speed, gradually beat this mixture into the sugar mixture until incorporated. Beat at medium speed until smooth, about 1 minute. Do not over mix.
Transfer the batter to the loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 45-50 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a cooling rack. Brush the warm cake all over with orange simple syrup. Let the cake cool completely, then frost with Vanilla Bean Cream Cheese Frosting.

Vanilla Bean Cream Cheese Frosting

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 bean paste, salt and 1 tablespoon (15 ml) of milk and beat until smooth. Add additional milk, if needed, until the desired consistency is reached. Stir with a spatula to smooth out any bubbles.

Notes

To find an 8 x 4-inch loaf pan, click here

To make a lemon version of this cake, replace the orange zest with the zest of 3 medium lemons or 2 large lemons. Replace the vanilla bean paste with 1/2 teaspoon of pure vanilla extract and replace the orange extract with 1 teaspoon of pure lemon extract. For the simple syrup, replace the orange juice with lemon juice.

Keyword cake, orange

Sunshine Picnic Cake

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

Out here in Southern California we have picnic weather in the middle of winter. Even if it’s snowing where you live, you might be craving something deliciously bright, like this Sunshine Picnic Cake made with fresh orange juice and orange zest. The soft, moist cake is topped with a subtly tart citrus icing. It’s perfect for a spring or summer picnic, a tea party, weekend brunch or even an anytime snack. This recipe is so versatile that you can easily switch it up to make it a lemon cake if you wish.*

Sunshine Picnic Cake

by Mari Vasseur

Soft, plush, moist orange scented cake with citrus icing

Print Recipe

Course Brunch, Dessert

Servings 9

Ingredients

Cake

1 ½ cups (192g) all purpose flour, sifted
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup (150g) granulated sugar
Zest of 1 large orange
½ cup (111ml) vegetable oil or neutral oil of your choice
2 large eggs room temperature
¼ cup (59ml) orange juice
1 teaspoon pure orange extract**
1 teaspoon pure vanilla extract
¾ cup (170g) sour cream room temperature

Icing

1 cup (120g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
1 tablespoon (15ml) lemon juice
1-2 tablespoons (15-30ml) orange juice
1 pinch fine sea salt

Instructions

Cake

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square baking pan with parchment paper. Grease and flour the insides.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
In a large bowl, beat the sugar, orange zest, and oil, with an electric mixer at medium speed, until smooth and creamy. Add the orange juice and the extracts and beat until blended. With the mixer on low speed or by hand, beat in the flour mixture in two additions followed by half of the sour cream after each addition. Mix just until smooth and combined.
Transfer the batter to the baking pan. Bake until the top looks golden and a toothpick inserted into the center of the cake comes out clean, about 20-25 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. Alternately, if you want to transport the cake in the pan, you can let it cool in the pan.

Icing

In a small bowl, whisk together the powdered sugar, butter, lemon juice, 1 tablespoon (15ml) of orange juice and the salt until well blended. Add additional orange juice as needed to achieve the desired consistency. Whisk until smooth. Spread the icing on the cooled cake, letting it drip down the sides.

Notes

*To make a lemon version of this cake, replace the orange juice with lemon juice. Replace the orange zest with the lemon zest of two medium lemons. Replace the orange extract with pure lemon extract. Reduce the vanilla extract to 1/2 teaspoon.

**To find pure orange extract, click here.

Keyword cake, orange

Little Chocolate Donuts

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

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

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

Little Chocolate Donuts

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 14 mini donuts

Ingredients

Little Chocolate Donuts

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

Pink Strawberry Icing

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

Chocolate Glaze

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

Instructions

Little Chocolate Donuts

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

Strawberry Icing

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

Chocolate Glaze

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

Notes

*To find pink sparkling sugar, click here.

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

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

Keyword chocolate, donuts

Fudgy Chocolate Crumb Cake

Posted on December 12, 2024February 12, 2026 by Mari Vasseur

This moist, fudgy chocolate cake with a generous amount of melt-in-your-mouth chocolate crumb topping and powdered sugar snow is perfect for frosty mornings with a cup of hot coffee or tea. It’s also perfect for a holiday breakfast or brunch served with fresh raspberries and/or raspberry sauce.*

Fudgy Chocolate Crumb Cake

Rich, moist, fudgy chocolate cake with melt-in-your mouth crumb topping and sprinkled with powdered sugar.

Print Recipe

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 9 servings

Ingredients

Crumb Topping

1 cup (128g) all purpose flour
⅓ cup (66g) packed brown sugar
3 tablespoons (38g) granulated suger
2 tablespoons (12g) Dutch process unsweetened dark cocoa powder
⅛ teaspoon fine sea salt
7 tablespoons (99g) cold, unsalted butter, cubed

Cake

1 ¼ cups (160g) all purpose flour, sifted
6 tablespoons (35g) Dutch process unsweetened dark cocoa powder, sifted
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
⅔ cup (132g) granulated sugar
¼ cup (50g) packed brown sugar
2 tablespoons (30ml) vegetable oil or neutral oil of your choice
1 large egg
1 large egg yolk
1 ½ teaspoons pure vanilla extract
⅔ cup (150g) sour cream
⅔ cup (118ml) hot coffee or espresso
⅓ cup (85g) semisweet mini chocolate chips
Powered sugar for sprinkling

Instructions

Crumb Topping

In a medium-size bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder and salt until well combined. Work the butter into the flour mixture with your fingertips until it looks like dirt, with no large pieces of butter remaining. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Cake

Preheat the oven to 350ºF (180ºC). Line an 8-inch square cake pan** with parchment paper, leaving a couple of inches of overhang to serve as handles to lift the cake out of the pan. If you want to serve the cake directly from the pan, you can skip the parchment paper and simply spray the pan with nonstick spray.
In a medium-size bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together until well combined.
In a large bowl, beat the butter, granulated sugar and brown sugar together, with an electric mixer at medium speed, until light and fluffy. Beat in the oil until combined. 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, beat the flour mixture into the batter in 2 additions, alternating with half of the sour cream after each addition. Beat just until combined. Gradually beat in the hot coffee just until smooth and well combined. Fold in the mini chocolate chips.
Transfer the batter to the prepared cake pan. Top the batter evenly with the crumb topping. Bake until a toothpick inserted into the center of the cake comes with a few moist crumbs attached (not wet batter), about 28-37 minutes.
Cool the cake in the pan for 15 minutes, then remove the cake from the pan and continue cooling on a cooling rack. Sprinkle powdered sugar over the cooled cake.

Notes

*To find my raspberry sauce recipe, click here.

**To find my favorite 8-inch square cake pan, click here.

Keyword cake, chocolate, crumb

Orange Chocolate Chip Scones

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

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

Orange Chocolate Chip Scones

by Mari Vasseur

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

Print Recipe

Course Breakfast, Brunch

Servings 9 scones

Ingredients

Scones

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

Icing

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

Instructions

Scones

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

Icing

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

Notes

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

To find the portion scoop I used, click here.

Keyword orange chocolate chip, scones

Maple Blueberry Buckle

Posted on September 28, 2024February 12, 2026 by Mari Vasseur

A “buckle” is a single layer cake made with fruit. It often has a crumb topping similar to a crumb cake or a coffee cake. My version of a buckle is made with blueberries and maple icing. Although blueberry desserts are typically made when blueberries are in season, this delicious cake can be made year around, because the recipe also works well with frozen blueberries. The maple flavor pairs beautifully with the blueberries and brown sugar in the cake and gives it a cozy autumn feeling.

Maple Blueberry Buckle

Tender maple brown sugar cake topped with blueberries, crumb topping and maple icing

Print Recipe

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 9 servings

Ingredients

Crumb Topping

1 cup (128g) all purpose flour
½ cup (100g) packed brown sugar
¼ teaspoon cinnamon
⅛ teaspoon fine sea salt
6 tablespoons (85g) cold, unsalted butter, cubed

Cake

1 ⅔ cup (213g) all purpose flour, sifted
2 teaspoons baking powder
½ teaspoon fine sea salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg preferably freshly ground
½ cup (113g) unsalted butter, room temperature
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure maple extract
½ teaspoon pure vanilla extract
½ cup (118ml) whole milk, room temperature
⅓ cup (75g) sour cream, room temperature
1 ½ cups (234g) fresh or frozen blueberries, divided

Icing

1 cup (120g) powdered sugar, sifted
1 tablespoon pure maple syrup
1 tablespoon (14g) unsalted butter, melted
½ teaspoon pure maple extract
1 dash fine sea salt
1-2 tablespoons (15-30ml) whole milk, room temperature

Instructions

Crumb Topping

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

Cake

Preheat the oven to 350ºF (180ºC). Line a 9-inch square cake pan* with parchment paper, leaving a couple of inches of overhang.
In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
In a large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer on medium speed, until light and fluffy. Beat the eggs into the butter mixture in two separate additions, making sure each one is incorporated before adding the next. Beat in the extracts until combined.
In a small bowl, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in three additions, alternating with the milk mixture. Mix just until combined.
Transfer the batter to the prepared pan. Smooth the top with a spatula. Set aside 1/4 cup (38g) of blueberries. Top the cake batter evenly with the remaining blueberries, then the topping mixture. Top with the reserved blueberries. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Do not over bake. Cool the cake in the pan. Remove the cake from pan and transfer it to a serving platter.**

Icing

In a small bowl, whisk together the powdered sugar, maple syrup, butter, maple extract, salt and 1 tablespoon (15 ml) of milk until well combined. Add additional milk as needed to reach the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cake.

Notes

*To find the 9-inch square cake pan I used, click here.

**To remove the cake from the pan, tilt the cake pan and lift one end of the cake using the parchment paper as a handle. Gently slide the cake onto a serving platter or cutting board. You can also serve the cake directly out of the pan if you prefer.

Keyword buckle, cake, maple blueberry

Apple Cinnamon Mini Muffins

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

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

Apple Cinnamon Mini Muffins

Soft, tender apple mini muffins rolled in cinnamon sugar

Print Recipe

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 24 muffins

Ingredients

Muffins

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

Cinnamon Sugar

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

Instructions

Muffins

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

Cinnamon Sugar

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

Notes

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

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

Keyword apple, cinnamon, muffins