Dessert – Page 12 – Brownie Mischief

Mini Hummingbird Cake

Posted on June 19, 2021February 12, 2026 by Mari Vasseur

If you haven’t noticed already, I love little cakes. Mini cakes are not only cute and charming, they’re likely to make you very popular. This recipe makes two darling Mini Hummingbird Cakes, one to keep and one to share. Hummingbird Cake is a delightful way to use your ripe bananas. The version I’m sharing here also contains pineapple, pecans and coconut. This fruity, nutty combination reminds me of spring and would be perfect for Easter or a spring picnic.

Mini Hummingbird Cake

by Mari Vasseur

Hummingbird Cakes filled with bananas, pineapple, pecans and coconut, topped with cream cheese frosting and decorated with graham cracker crumb moss and fresh chamomile flowers.

Print Recipe

Course Dessert

Servings 2 4-inch 2-layer cakes

Ingredients

Hummingbird Cakes

1 ½ cups (191g) all purpose flour, sifted
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon cinnamon
½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup packed (100g) packed brown sugar
1 tablespoon (15ml) vegetable oil or neutral oil of your choice
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup (227g) mashed ripe bananas (about 2 large bananas)
1 8 oz (227g) can crushed pineapple, drained
½ cup (60g) chopped pecans, toasted
¼ cup (28g) sweetened dried coconut flakes, chopped* See note below

Cream Cheese Frosting

1 cup (227g) unsalted butter, softened
2 tablespoons (30ml) heavy whipping cream, room temperature, divided
1 ½ teaspoons pure vanilla extract
¼ teaspoon fine sea salt
4 cups (482g) powdered sugar, sifted
1 8 oz (227g) package cream cheese, softened

Optional Decor

Green gel food color I used Americolor avocado green**
Yellow gel food cool I used Americolor lemon yellow***
Vodka
6 graham crackers (two squares each), crushed
Fresh pesticide free chamomile flowers

Instructions

Hummingbird Cakes

Preheat oven to 350ºF (180ºC). Line the bottoms of four 4-inch cake pans**** with parchment paper. Grease and flour the insides.
In a medium-sized bowl, whisk together the flour, baking soda, salt and cinnamon until well blended.
In a large bowl, beat the butter, sugar, brown sugar and oil with an electric mixer, until pale and fluffy. Beat in the egg, egg yolk, and vanilla extract in three separate additions, making sure each one is incorporated before adding the next. Stir in the bananas, pineapple, pecans and coconut until combined.
Transfer the batter to prepared cake pans, about 1 cup of batter in each pan. Place the filled cake pans on a baking sheet.
Bake until toothpick inserted in centers comes out clean, about 25-28 minutes. Cool the cakes in pans 10 minutes then turn the cakes out onto a cooling rack.
Trim the cakes to 1-inch thickness. Fill, stack and frost the cakes with cream cheese frosting.

Cream Cheese Frosting

In a large bowl, beat the butter with an electric mixer until smooth and pale. Beat 1 tablespoon (15ml)of heavy cream, the vanilla extract and salt into the butter until well combined. On low speed, beat in the powdered sugar a half cup at a time, until well combined.
In a medium-sized bowl, mix cream the cheese with remaining 1 tablespoon (15ml) heavy cream, with a spatula until smooth. On low speed, beat the cream cheese mixture into the butter mixture until smooth and well blended. Smooth out any bubbles by stirring by hand with a spatula.

Decor

To make the graham cracker crumb moss: In two small bowls, dilute 1/8 teaspoon of each gel food color with a few drops of vodka. (Vodka will dissipate as the crumbs dry.) Place the graham cracker crumbs in a plastic food bag. Add diluted food colors a little at a time and seal the bag. Shake the bag and gently massage it to distribute the color. Add more diluted food color as needed until desired your shade of green is reached. Spread the crumbs out onto a parchment lined baking sheet to dry. Apply the crumbs to bottom edges of the frosted cakes.

Notes

*Chop the coconut flakes to achieve a finer texture. This step is optional.

**To find the avocado green food color gel I used, click here.

***To find the lemon yellow food color gel I used, click here.

****To find the 4-inch cake pans I used, click here.

Keyword cake, hummingbird

Happy Jam Tarts

Posted on June 2, 2021February 12, 2026 by Mari Vasseur

We’ve all needed a little cheering up at times, especially this past past year. These cute, happy tarts won’t take your problems away, but they can certainly make you smile, especially if you make them for someone else. They’re super easy to make and they taste better than the ones in the box we ate as kids. You can use store bought pie dough if you want to streamline the process. Any flavor of jam or preserves you have on hand works too!

Feel free to have fun decorating these little cuties. The possibilities are endless. You can use edible glitter, purchased candy eyes or even add mustaches. Happy baking!

Happy Jam Tarts

Jam-filled tarts with icing

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 8 tarts

Ingredients

Jam Tarts

2 9-inch pie crusts, store bought or homemade
1 cup strawberry jam or preserves or any flavor of your choice
1 egg
1 tablespoon milk or water

Icing

1 ½ cups powdered sugar
2 tablespoons milk
½ teaspoon pure vanilla extract
1 pinch salt
gel food color * I used Wilton Rose gel food color
½ teaspoon meringue powder ** optional but helps icing to set

Decorations

sprinkles
black fondant
blue fondant or any color of your choice

Instructions

Jam Tarts

Preheat oven to 375º.
Line a large baking sheet with parchment paper.
Roll pie dough onto lightly floured surface. Cut into 8 6-inch by 4-inch rectangles, re-rolling dough as necessary.
Make egg wash by beating egg together with milk in a small bowl.
Spread 2 tablespoons of jam onto right half of each rectangle to within 1/2-inch of edges. Brush edges with egg wash.
Fold dough in half, left side over right. Seal edges by pressing with a fork
Poke several holes in the top of each tart with a toothpick.
Bake until golden, about 15-20 minutes.
Transfer to a cooling rack and let cool completely.

Icing

In a medium bowl, whisk powdered sugar, milk, vanilla extract and salt together until smooth.
Using a toothpick, add food color a little at a time until desired shade is achieved.
Stir in meringue powder, if using.
Spoon icing onto tarts.
Add sprinkles while icing is wet. When icing has set, add eyes, mouths and bows if desired.

Decorations

For the eyes, make 16 1/8-inch balls of black fondant. Flatten slightly. Adhere with a bit of water.
For the mouths, make 8 1/2-inch long, very thin strips of black fondant. Adhere with a tiny bit of water, using tweezers if necessary.
For the bows, roll out blue fondant to 1/16th-inch thickness. Cut out bows using ***bow cutter. Adhere with a bit of water.

Notes

*To find Wilton Rose gel food color, click here

**To find meringue powder, click here

***To find bow cutter, click here

Strawberry Shortcake Crumble Muffins

Posted on May 18, 2021February 17, 2026 by Mari Vasseur

Have you noticed the strawberry shortcake crumble topping trend? I noticed many people sharing various versions of the crumble recipe all over Tiktok. I’ve seen the topping on cake, cupcakes and countless other desserts. Most people seem to make it using strawberry gelatin mix and vanilla pudding mix. The version I’m sharing here uses freeze dried strawberries instead. I’m not opposed to using gelatin mix, I just seriously love the tart, natural flavor of freeze dried strawberries.

This topping is irresistible on these tender strawberry muffins. I wanted to pile on as much crumble topping as possible so I used tulip baking cups. They’re made of grease-proof parchment paper squares. You can buy them online or make them yourself with squares of parchment. You can use the link provided at the end of the recipe to find the ones I used. Keep in mind, if you use standard muffin liners, you’ll use less batter and topping for each muffin, so you’ll end up with a few more muffins.

I used fresh strawberries for the puree in the muffins, but feel free to use frozen, defrosted strawberries if you cant get fresh ones.

Strawberry Shortcake Crumble Muffins

by Mari Vasseur

Strawberry muffins topped with strawberry shortcake crumble

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 12 muffins

Ingredients

Strawberry Shortcake Crumble Topping

1 cup (128g) all purpose flour
½ cup (100g) sugar
¼ teaspoon salt
½ cup (113g) cold, unsalted butter, cubed
1 cup (14g) freeze-dried strawberries, finely crushed* (weigh or measure before crushing the strawberries)

Strawberry Muffins

2 ¼ cups (287g) all purpose flour, sifted
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
¾ cup (170g) unsalted butter, softened
1 ⅛ cups (225g) sugar
2 large eggs
1 teaspoon strawberry extract
½ cup (118ml) buttermilk
½ cup (118ml) strawberry purée
1-2 drops pink or red gel food coloring optional

Instructions

Strawberry Shortcake Crumble Topping

In a medium-sized bowl, combine the flour, sugar and salt until well blended. Work the butter into the flour mixture with your fingertips until it looks like sandy, with no large pieces of butter remaining.
Place half of crumble mixture into another medium-sized bowl and combine it with the crushed freeze dried strawberries. Mix well and press it together with your fingers to form pea sized pieces. Gently combine the two bowls of crumble together. Set aside in refrigerator while preparing the muffin batter.

Strawberry Muffins

Preheat the oven to 375ºF (190ºC). Line a 12 serving muffin pan with tulip baking liners or parchment squares.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
In a large bowl, beat the butter and sugar, with an electric mixer on medium speed, until pale and fluffy.
Beat in the eggs one at a time until incorporated. Beat in the extract until well combined. Add the flour mixture and beat on low speed, just until combined. Add the buttermilk, strawberry puree and food coloring. Beat on low speed, just until combined.
Divide batter evenly into the tulip muffin liners. (If using standard muffin liners, fill them 2/3 full.) Sprinkle crumble topping evenly over the batter.
Bake at 375ºF (190ºC) for 5 minutes, then turn oven temperature down to 350ºF (180º) and continue baking until topping is golden and a toothpick inserted in center is clean, about 12-17 more minutes. (If your topping starts to brown too quickly, you can cover the muffins with a bit of aluminum foil.) Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

Notes

* A small food processor or a clean spice grinder is helpful to pulverize the freeze-dried strawberries. Pass the crushed strawberries through a sieve to remove seeds if desired.

To find tulip baking cups, click here

To find floral tulip baking cups, as seen on TikTok, click here

Keyword muffins, strawberry

(118ml)

Cherry Blossom Cookies

Posted on May 7, 2021February 16, 2026 by Mari Vasseur

Each spring, I look forward to the sight and fragrance of beautiful botanical blooms, especially cherry blossoms. We often think of cherry blossoms as something unique to Washington D.C. or Japan, but cherry blossoms can be found in many regions of the United States. Georgia has many thousands of the beautiful pink trees. They can also be found in my home state, California. Here in California we also have many other types of beautiful blossoming fruit trees.

Inspired by the beautiful pink blossoms, I baked some cherry blossom cookies. There are many varieties of the blossoming pink trees. The Yoshino variety that we love to admire is not the same as the trees that produce cherries that we typically eat, but I decided to make the cookies cherry flavor. Cherry extract is more accessible, but it’s also possible to make the cookies sakura blossom flavor if you prefer. You can purchase culinary sakura blossoms or sakura powder and flavor the cookies with it.

These perfectly pretty, pink cookies are easy to make and fun to decorate. You can sprinkle sparkling sugar on them before baking and call it a day or you can make some pink cherry icing and add sugar pearls or sprinkles. Either way, they look beautiful and taste delicious!

Cherry Blossom Cookies

by Mari Vasseur

Pink cherry flavored sugar cookies with cherry icing

Print Recipe

Course Brunch, Dessert

Servings 6 dozen

Ingredients

Cherry Blossom Cookies

1 cup (227g) unsalted butter, softened
6 tablespoons (3 oz / 85g) cream cheese, softened
¾ cup (150g) sugar
¼ teaspoon fine sea salt
1 large egg
1 teaspoon pure cherry extract or natural cherry flavoring *see note below
⅛ teaspoon pure almond extract
3 cups (383g) all purpose flour, sifted
Pink gel food color **see note below

Cherry Icing

1 cup (120g) powdered sugar
1 pinch fine sea salt
4-5 tablespoons (59-67ml) whole milk
½ teaspoon pure cherry extract or natural cherry flavoring
Pink gel food color

Optional Cookie Decorations

White sparkling sugar
Pink sugar pearls
Pink nonpareils

Instructions

Cherry Blossom Cookies

In a large bowl, beat the butter and cream cheese together with an electric mixer on medium speed, just until smooth and well blended.
Add the sugar and salt. Beat on medium speed until pale and fluffy. Mix in the egg, then the extracts until incorporated.
On low speed, mix in the flour in two additions, just until combined.
Mix in the food coloring, a tiny bit at a time, until the desired shade is achieved.
Divide the dough into two disks. Wrap them in plastic wrap and refrigerate until firm, about 2 hours or up to overnight.
Preheat the oven to 375ºF (190ºC). Line two large cookie sheets with parchment paper.
On a lightly floured surface, roll the dough to 1/8" thickness. Cut out cookies with a 2-inch blossom cutter..***
Place the cookies about 2 inches apart onto the prepared baking sheets. Sprinkle with sparkling sugar if using.
Bake for 7-9 minutes until the bottom edges are lightly browned. Remove from the oven and transfer the cookies to a cooling rack.
Cool completely then ice with cherry icing, if desired. Decorate with sugar pearls or sprinkles before the icing sets.

Cherry Icing

In a small bowl, whisk together the powdered sugar, salt, 3 tablespoons (45ml) of milk and the cherry extract. Add additional milk until the desired consistency is reached. Whisk together until smooth.
Mix in pink gel food color, a tiny bit at a time, until the desired shade is achieved.

Notes

*Do not use imitation cherry flavoring or extract. Imitation extracts may make your cookies taste medicinal.

** I used Wilton gel food color in shade rose. Click here to find it.

*** Use your favorite blossom cookie cutter or click here to find the blossom cutters I used.

Keyword cherry, cherry blossom, cookies

Strawberries & Cream Tarts

Posted on May 3, 2021February 12, 2026 by Mari Vasseur

May is when I get to pull out all of my summery recipes. These pretty little Strawberries & Cream Tarts remind me of a summer day. The kind of day when you’re outside enjoying the sunshine and you’re craving a cool, refreshing dessert. This strawberry cream filling alone is so delicious that I could just eat the entire bowl with a spoon. But since I’m extra, I had to create an aesthetic dessert with it.

I used my favorite tart shells for this recipe, but this would also be delicious with those little pre-made graham cracker pie crusts if you want to take a shortcut. The reason I love this tart crust recipe so much though, is that it actually tastes delicious. Once, a few years ago, I purchased a beautiful, small fruit tart from a famous bakery. The fruit was vibrant and glistening and the pastry cream filling was sweet and silky. Now we need the sound of a mic drop, because the tart crust was hard and flavorless, like cardboard! Ever since then, I knew I would settle for nothing less than a delicious tart crust.

Strawberries & Cream Tarts

Print Recipe

Course Dessert

Servings 6 4-inch tarts

Ingredients

Tart Crust

1 ½ cups (6.75 ounces) all purpose flour, sifted
¼ cup (1 ounce) powdered sugar, sifted
¼ teaspoon fine sea salt
½ cup (4 ounces) cold, unsalted butter, cubed
1 egg yolk
1-2 tablespoons ice water

Strawberry Cream Filling

2 cups (16 ounces) strawberry puree Plus more for garnish
½ cup (3.5 ounces) granulated sugar
3 tablespoons water
2 teaspoons unflavored gelatin powder
½ cup (4 ounces) cream cheese, softened
½ teaspoon strawberry extract
½ teaspoon vanilla extract
½ cup (4 ounces) cold heavy whipping cream

Instructions

Tart Crust

In a bowl, whisk together flour, powdered sugar and salt. Set aside.
Work in butter and egg yolk with a pastry blender or with your fingers, until pea size pieces are formed.
Add ice water, one tablespoon at a time, until dough comes together.
Form dough into a disc. Wrap in plastic and refrigerate for one hour.
On a lightly floured surface, roll dough to a scant 1/4-inch thickness
Cut dough into six 5-inch rounds. Press rounds into six 4-inch or 4 1/4-inch tart pans.*
Dock the bottoms of pie crusts with a fork. Freeze for 30 minutes.
Heat oven to 375ºF. Place tart pans on a large baking sheet.
Line tart shells with six 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don't have pie weights.)
Bake tart shells for 12 minutes. Remove parchment paper and pie weights. Continue baking until tart shells are light golden brown, about 4-6 more minutes.
Transfer to cooling rack to cool completely.

Strawberry Cream Filling

Pass the strawberry purée through a mesh sieve to remove large seeds.
In a medium saucepan, simmer the strawberry purée until it's reduced by half. Stir in the sugar and continue cooking over medium heat, until the sugar is dissolved. Transfer to a medium bowl.
Meanwhile, place 3 tablespoons of water into a small bowl. Sprinkle gelatin powder over the top of water. Let sit until water is absorbed, about 5 minutes.
Pour the gelatin mixture into the warm strawberry reduction mixture and stir until fully incorporated.
In a large bowl, beat cream cheese on low speed with an electric mixer until smooth.
Add extracts and beat until combined.
Add the strawberry reduction mixture to the cream cheese a little at time. Beat until well combined.
In a medium bowl, beat heavy whipping cream with an electric mixer at high speed until stiff peaks form.
Fold whipped cream into strawberry mixture.
Spoon into cooled tart shells. Smooth tops with a small offset spatula. Refrigerate for two hours. Garnish with sliced, fresh strawberries.

Notes

*To find the tart pans I used, click here.

Keyword strawberry, tarts

Orange Vanilla Bean Donut Holes

Posted on March 12, 2021February 18, 2026 by Mari Vasseur

During citrus season, in the heart of winter, my backyard orange tree is brimming over with fresh oranges. So I love bringing some fresh-picked sunshine to my family with these fluffy Orange Vanilla Bean Donut Holes from my childhood. When I was a child, my parents used to love taking our family to a smorgasbord. The owner would always come out from the kitchen and say hello to my parents. He made delicious fried donut holes that my brother and I looked forward to at the end of our meal. At home we duplicated the donut holes using a recipe from an old cookbook. Unfortunately the cookbook is lost, but this recipe is pretty close to the original. Tossing the little donuts in vanilla sugar makes them even more fragrant and delicious. The vanilla sugar can be used immediately, but for the best flavor, make it in advance.

The original recipe had vanilla and nutmeg in it, which are classic cake donut flavors. The addition of fresh orange zest and juice makes them vibrant and flavorful. I love making different flavors of these donut holes. To view Blueberry Donut Holes, click here.

Orange Vanilla Bean Donut Holes

by Mari Vasseur

Orange & vanilla donut holes, fluffy & fragrant on the inside, crisp & sugary on the outside

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 24 donut holes

Ingredients

Donut Holes

2 cups (255g) all purpose flour, sifted
2 teaspoons baking powder
¼ teaspoon fine sea salt
2 large eggs
½ cup (100g) sugar
Zest of 1 large orange
2 tablespoons (28g) melted butter
½ cup (118ml) orange juice
1 ½ teaspoons vanilla bean paste
½ cup (100g) vanilla sugar Recipe below
Oil for frying

Vanilla Sugar

½ split vanilla bean
½ cup (100g) sugar

Instructions

Donut Holes

In a large, whisk together the flour, baking powder and salt until well blended.
In a medium-sized bowl, whisk the eggs, sugar, orange zest, melted butter, orange juice and vanilla bean paste until creamy and well combined. Add this mixture to the flour mixture and mix just until combined. Do not over mix. A few small lumps are okay.
In a heavy saucepan, heat 1 1/2 inches of oil to 340ºF (170ºC). Place the vanilla sugar in a medium-sized bowl.
Drop tablespoon-sized portions of batter into the hot oil. (I used a #60 portion scoop**) Don't over crowd the pan.
Fry the donut holes until golden brown on all sides, about 2-4 minutes, flipping halfway through. If the donut holes cook too quickly on the outside, turn heat down a bit.
Briefly drain the donut holes on paper towels, then toss them in vanilla sugar. Serve warm.

Vanilla Sugar

With the dull side of a knife, scrape the seeds out of the vanilla bean.
In a small bowl, whisk the vanilla seeds together with sugar, breaking up any clumps. Use immediately or make in advance and let the flavor develop 1-2 weeks in a covered container.

Notes

**To find vanilla beans, click here.

*To find the scoop I used, click here.

Keyword donuts, orange vanilla

Marshmallow Mudslide Cookies

Posted on February 23, 2021February 16, 2026 by Mari Vasseur

Have you ever had mudslide cake? It’s a deliciously messy chocolate cake with chocolate frosting and marshmallows, also known as Mississippi mud cake. I saw one covered in a layer of marshmallow fluff and it made its way into my dreams. I woke up with the inspiration to make a cookie version of the gooey mudslide cake.

I saw a few mudslide cookie recipes out there that used standard size marshmallows and chocolate chips mixed into the cookie dough. If you’ve ever baked with marshmallows, you know that they nearly disappear during the baking process. Chocolate chips melt beautifully into little pools of chocolate, but then harden once cooled to room temperature. I happily volunteered to address these challenges! After some trial and error, I created a satisfying cookie with plenty of gooey marshmallow goodness and a rich fudge filling that stays soft at room temperature. Dreams do come true!

Marshmallow Mudslide Cookies

by Mari Vasseur

Chocolate & nut fudge-filled cookies topped with toasted marshmallows

Print Recipe

Course Dessert

Servings 22 cookies

Ingredients

Fudge filling

1 ⅓ cup (227g) semisweet chocolate chips
1 cup (319g) sweetened condensed milk
⅔ cup (74g) chopped toasted pecans or walnuts

Cookies

2 ⅛ cups (287g) all purpose flour, sifted
½ cup (45g) unsweetened Dutch Process cocoa powder, sifted preferably dark
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 cup (227g) unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1 cup (200g) granulated sugar
¼ cup (50g) packed brown sugar
22-24 *s'mores marshmallows or jumbo marshmallows I used Kraft Jet-Puffed S'moreMallows

Instructions

Fudge filling

Melt the chocolate chips and sweetened condensed milk together in a double boiler or in the microwave in a medium-sized microwave safe bowl.
Stir in the chopped nuts. Set aside to cool to room temperature.

Cookies

Preheat the oven to 350º (180ºC). Line 2 large cookie sheets with parchment paper.
In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt until well blended.
In a large bowl, beat the butter, granulated sugar and brown sugar with an electric mixer at medium speed, until pale and fluffy. Mix in the eggs and the vanilla in 3 separate additions, making sure each addition is incorporated before adding the next. On low speed, mix in the flour mixture in 2 additions, just until combined.
Roll the fudge filling into tablespoon-sized balls.
Roll the cookie dough into 2-tablespoon-sized balls then flatten them into disks. Place a ball of fudge filling in the middle of each disk. Wrap the cookie dough around the ball of filling, sealing it completely.
Place the cookies about 2 inches apart onto the prepared baking sheets. Bake until the tops of the cookies are set, about 9-11 minutes. Remove from oven.
Turn on the broiler. Place a marshmallow on top of each cookie.
Broil the cookies until the marshmallows are toasted. This takes about 1 minute. CAUTION: Watch the cookies carefully when broiling. They can go from done to burnt in the blink of an eye!

Notes

*I used Kraft Jet-Puffed S'moreMallows, but if you're unable to find them, use jumbo marshmallows. Cut them in half lengthwise with kitchen shears. Place on cookies cut side down.

**To melt fudge filling in microwave, heat for 30 seconds. Stir, then microwave for 10 second intervals, stirring until melted.

Keyword chocolate, cookies

Gingerbread Cupcakes with Blood Orange Cream Cheese Icing and Candied Blood Orange Slices

Posted on January 29, 2021February 16, 2026 by Mari Vasseur

Every winter, when blood oranges come back in season, I start keeping an eye out for them at grocery stores and farmers markets. This year was different. I’ve been at home, having my groceries delivered instead of perusing the local produce aisles. If you’ve been entrusting strangers to do your shopping like I have, then you know delivery produce selections are hit and miss. So I was elated when a bag of perfectly beautiful, ripe blood oranges landed on my doorstep. This simple joy made my day. There was no choice. I had to make something worthy of the gorgeous red beauties!

I didn’t get enough of gingerbread this holiday season, so I decided to make a gingerbread cupcake recipe that I created a few years ago when I was experimenting with blood oranges. I used blood orange zest in the cupcake batter and brushed the warm cupcakes with the blood orange syrup left over from making the candied oranges. If you don’t make the candied oranges, you can easily make a batch of the syrup* or skip this step altogether. They will still be delicious. I topped the cupcakes with cream cheese icing made with more orange zest and some blood orange juice mixed in. The juice makes the icing turns a soft shade of pink.

Candied blood orange slices are so stunning, that I can’t bring myself to just lay them on top of a dessert. They remind me of stained glass windows. I like to place them on toothpicks so they can stand up in regal style! Many recipes out there will instruct you to boil the orange slices, then let them air dry. This is perfectly fine if you don’t mind floppy candied oranges. For this recipe, boiling the slices, then letting them dry in the oven on low heat will give them enough stiffness to stand up.

If you can’t find blood oranges where you live, here’s a link to get blood oranges shipped to you. This recipe will also work with other types of oranges. You won’t get the deep scarlet color and the flavor will have a bit more tartness, but it will still be beautiful and delicious!

Gingerbread Cupcakes with Blood Orange Cream Cheese Icing

by Mari Vasseur

Print Recipe

Course Dessert

Servings 12 cupcakes

Ingredients

Gingerbread Cupcakes

2 ¼ cups (287g) all purpose flour, sifted
2 teaspoons ground ginger
1 ¾ teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground allspice
⅛ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
½ cup (100g) packed brown sugar
2 teaspoons blood orange zest or orange zest
¾ cup (245ml) molasses
2 large eggs
¾ cup (174ml) buttermilk

Blood Orange Cream Cheese Icing

¾ cup (170g) cream cheese, softened
6 tablespoons (85g) unsalted butter, softened
1 teaspoon blood orange zest or orange zest
1 pinch fine sea salt
3 ½ cups (450g) powdered sugar, sifted
3-4 tablespoons (45-59ml) blood orange juice or orange juice

Candied Blood Orange Slices

2 medium blood oranges or oranges
½ cup (100g) granulated sugar
¾ cup (177ml) water

Instructions

Gingerbread Cupcakes

Preheat the oven to 350º. Spray the wells a 12-serving muffin pan with non-stick spray.
In a medium-sized bowl, whisk together flour, cinnamon, ginger, allspice, baking soda and salt until well blended.
In a large bowl, beat the butter, brown sugar and orange zest with an electric mixer at medium speed, until pale and fluffy.
Add the molasses and beat until combined. Beat in the eggs one at a time until incorporated. On low speed, mix in the flour mixture in two additions, alternating with the buttermilk. Beat just until combined.
Scoop the batter into prepared the muffin pan, filling the wells 2/3 full.
Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 15-18 minutes. Allow the cupcakes to cool in pan for 7 minutes, then remove them from pan and place them upside down on a cooling rack.
Brush the warm cupcakes generously with orange simple syrup. Allow them to cool completely before frosting.

Blood Orange Cream Cheese Icing

In a large bowl, beat the cream cheese, on low speed with an electric mixer, until smooth.
Add the butter, orange zest and salt and beat until smooth and well blended.
Add the powdered sugar. Beat on low speed until the powdered sugar is incorporated. Increase the speed to medium and beat until smooth.
Beat in the blood orange juice, one tablespoon (15ml) at a time until the desired consistency is reached.

Candied Blood Orange Slices

Slice the oranges into thin 1/4 inch slices.
Combine the sugar and water in a shallow saucepan and bring to a simmer. Add the orange slices to the saucepan. Simmer for 10 minutes.
Drain the oranges, reserving the syrup.
Preheat the oven to 175ºF (80ºC). Place on a large baking sheet lined with a baking mat in a single layer and bake until the orange slices begin to stiffen, about 2 hours.
Remove the orange slices from the oven and let them cool on the baking sheet. If desired, insert toothpicks when the slices are cool enough to handle. The slices will continue to stiffen as they cool.

Notes

*To make orange simple syrup, combine the juice of one orange with enough water to make 1/2 cup. Combine mixture with the zest of one orange and 1/2 cup sugar in a small saucepan over medium heat. Stir until sugar is dissolved. Let cool and transfer to a glass container. Refrigerate until ready to use.

Keyword blood oranges, candied oranges, cupcakes, gingerbread

Pastel Snowball Cookies

Posted on December 21, 2020February 16, 2026 by Mari Vasseur

This delightful melt-in-your-mouth cookie recipe has been in my family for decades. We call them Snowballs, but they’re also known as Mexican Wedding Cakes or Greek Kourabiedes. I make them every year for Christmas, but they would also be perfect for Easter, Mother’s Day, birthday parties, tea parties, weddings, bridal showers, and baby showers.

Pecans are my favorite nuts to use in this recipe, but you can use almost any nuts you have on hand. The original snowy white version is a classic but you can take them up a notch with pretty pastels and fruit flavors. You can use crushed, freeze-dried fruit for color and subtle flavor. Spirulina is a nutritious, vibrant powder you can use to make beautiful blue cookies. You can also dress up your snowballs with edible glitter or luster dust used for cake decorating. There are endless ways to be creative with these cute cookies!

Pastel Snowball Cookies

by Mari Vasseur

Melt-in-your-mouth shortbread cookie balls covered in pastel powdered sugar

Print Recipe

Course Dessert

Servings 36 cookies

Ingredients

Cookies

1 cup (227g) unsalted butter, softened
1 cup (120g) powdered sugar, sifted and divided plus more for desired pastel powdered sugar color
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
2 cups (255g) all purpose flour, sifted
½ cup (64g) finely chopped pecans

Pink powdered sugar

⅓ cup (40g) powdered sugar, sifted
½ cup (14g) freeze-dried strawberries or raspberries see note below*

Blue powered sugar

⅓ cup (40g) powdered sugar, sifted
1 ½ teaspoons blue spirulina powder

Lavender powered sugar

⅓ cup (40g) powdered sugar, sifted
½ cup (14g) freeze-dried blueberries see note below*
¼ teaspoon violet edible petal dust optional

Instructions

Cookies

Preheat the oven to 325ºF (165ºC). Line two cookie sheets with parchment paper.
In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth and creamy. Add 1/2 cup (60g)of powdered sugar, the vanilla and salt. Beat until pale and fluffy.
In a separate medium-sized bowl, combine the flour and pecans. Gradually add the flour and pecan mixture to the butter mixture, beating on low speed until combined.
Shape the dough into scant 1-inch balls. Place the balls about 2 inches apart onto the prepared cookie sheets. Bake until light golden brown, about 17-20 minutes.
Place the remaining 1/2 cup (60g) of powdered sugar in a plastic bag. With a spatula, transfer three warm cookies into the bag. Shake gently to coat the cookies with powdered sugar. Transfer them to a cooling rack. Repeat with the remaining cookies.
Cool the cookies completely then proceed to the instructions for pastel powdered sugar, depending on which color you have selected.

Pink powdered sugar

Process the freeze-dried strawberries or raspberries into a fine powder in a mini food processor.
Whisk the freeze-dried berry powder with 1/3 cup (40g) powered sugar together in a small bowl.
Transfer the powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer the cookies back to the rack and repeat with remaining cookies.

Blue powered sugar

Whisk 1/3 cup (40g) powdered sugar and the spriulina powder in a small bowl.
Transfer the powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer the cookies back to the rack and repeat with the remaining cookies.

Lavender powered sugar

Process the freeze-dried blueberries into a fine powder in a mini food processor.
Whisk the freeze-dried blueberry powder with 1/3 cup (40g) powered sugar together in a small bowl. Whisk in petal dust for a more vibrant color, if desired.
Transfer the powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer the cookies back to the rack and repeat with the remaining cookies.

Notes

*The ratios for the pastel powered sugar are approximate. Freeze-dried fruit varies in color. Add more or less to achieve your desired shade.

Keyword cookies

Pumpkin Cheesecake Crumble Brownies

Posted on October 28, 2020February 12, 2026 by Mari Vasseur

It’s Fall 2020. We need chocolate! We need pumpkin spice! And we need it drenched with caramel! These satisfying brownies check all of the boxes with multiple layers of comfort. A rich chocolate brownie is the base. The next layer is heavenly pumpkin cheesecake. The topping is a buttery crumble that rivals the best crumb cake. Finally, as if that isn’t enough, it’s drizzled with caramel sauce!

If it sounds complicated, don’t worry, it’s not. Each layer is super easy to make. You can use your favorite store bought caramel sauce to top it with. Vanilla ice cream and/or whipped cream are optional, but highly recommended toppings also. Just saying.

The layers go unexpectedly well together and make the perfect dessert for Halloween or Thanksgiving. I’m even going to add these beauties to my Christmas dessert table this year. Enjoy! You deserve it.

Pumpkin Cheesecake Crumble Brownies

Chocolate brownies with pumpkin cheesecake and crumb topping, topped with caramel sauce.

Print Recipe

Course Dessert

Servings 12

Ingredients

Crumb Topping

1 ½ cups (6 3/4 ounces) all purpose flour
½ cup (3 1/4 ounces) brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¾ cup (1 1/2 sticks) unsalted butter

Pumpkin Cheesecake Layer

¾ cup (6 ounces) cream cheese, softened
1 cup (8 ounces) canned pumpkin
2 eggs
6 tablespoons sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

Brownie Layer

½ cup (1 stick) unsalted butter
1 ⅛ cup (8 ounces) granulated sugar
½ cup (2 1/8 ounces) Dutch-Process cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
3 eggs
¾ cup (3 3/8 ounces) all purpose flour
½ cup caramel sauce, purchased or homemade warmed if desired

Instructions

Crumb Topping

In a medium bowl, combine flour, brown sugar, cinnamon and salt.
Cut in butter using a pastry blender or your fingers until well-combined and crumbles are pea-sized. Press crumbles together to make large quarter-sized chunks.
Set aside in refrigerator.

Pumpkin Cheesecake Layer

Preheat oven to 350º. Line a 9-inch square baking pan with parchment paper.
In a medium bowl, beat cream cheese with an electric mixer until smooth.
Add pumpkin, eggs, sugar, cinnamon, ginger and nutmeg and beat until well combined. Set aside.

Brownie Layer

Melt 1 stick of butter in a large microwaveable bowl.
Stir in sugar until combined
Stir in cocoa powder, vanilla, baking powder and salt.
Add the eggs and beat until smooth
Add the flour and mix until just combined.
Spread brownie batter into prepared baking pan. Smooth with a spatula.
Spread pumpkin cheesecake batter over the top of brownie batter. Smooth with a spatula.
Sprinkle crumb topping evenly over the top of pumpkin cheesecake layer.
Bake for 40-50 minutes until a toothpick inserted into pumpkin cheesecake layer comes out clean.
Let cool completely. Cut into squares and serve with caramel sauce.

Honeydukes Inspired Pink Coconut Ice Cake

Posted on September 12, 2017February 12, 2026 by Mari Vasseur

I recently enjoyed a girls’ day out at Universal Studios Hollywood. My daughter is a Harry Potter fan, so of course we beelined straight to the Wizarding World of Harry Potter upon arrival at the theme park. We were spellbound by the ominous looking Hogwart’s Castle and the sparkling snow-topped shops of Hogsmeade. My daughter was in Harry Potter fan heaven, flitting around Hogsmeade, testing out her interactive wand and sipping some refreshing Butter Beer. It’s definitely a must-try

Our favorite shop was Honeydukes sweet shop, where anyone with a sweet tooth can get his or her candy wishes fulfilled. The candy selection was nothing short of magical. We picked up some Chocolate Flies, a Chocolate Frog and some Pink Coconut Ice candy.

I was most excited to try the Pink Coconut Ice. I’ve been intrigued by the thought of this candy ever since it was mentioned in the book, Harry Potter and the Prisoner of Azkaban by J.K. Rowling. The Pink Coconut Ice candy is similar to a stiff fudge. It’s very sweet, so you can cut it into small squares and have plenty to share with friends.

I imagined the “shimmery pink squares” a little differently so, I decided to build on my imagined version of the coconut candy by making a shimmery pink coconut cake. I used my favorite coconut cake recipe and pink coconut buttercream. I tinted my buttercream with Americolor gel food color soft pink. I covered my cake in large flakes of unsweetened coconut. To find unsweetened coconut flakes, click here. I think the large flakes look more whimsical and add texture, but feel free to use whatever kind of coconut you prefer. I colored my coconut a shimmery, soft pink. Click here to see how I colored my coconut flakes.

You don’t have to be a Harry Potter fan to appreciate this pink, fluffy, coconut-covered cake. I can imagine this pretty cake at any party or event with a pink theme. I hope you enjoy this perfectly Pink Coconut Ice Cake as much as we did!

Pink Coconut Ice Cake

Moist, fluffy coconut cake with pink buttercream and coconut flakes

Print Recipe

Course Dessert

Servings 1 6-inch cake (serves 6)

Ingredients

Coconut Cake

3 1/2 cups (11 1/2 ounces) cake flour *see note below
2 teaspoons baking powder
1 teaspoon fine sea salt
1 stick (4 ounces) unsalted butter, softened
1 ¾ cups (12 1/4 ounces) granulated sugar preferably ultra fine
¼ cup vegetable oil
2 teaspoons natural coconut extract **see note below
6 large egg whites
1 ½ cups canned light coconut milk ***see note below

Pink Coconut Buttercream

2 sticks (8 ounces) unsalted butter, softened
⅛ teaspoon fine sea salt
3 ¾ cups (1 pound) powdered sugar, sifted
¼ cup canned light coconut milk
½ teaspoon natural coconut extract
pink gel food color I used Americolor soft pink (link below)

Pink Coconut Flakes

3 cups unsweetened coconut flakes (link below)
1 tablespoon powdered sugar
edible pink petal dust I used Rosie Sterling Pearl Dust by GSA (link below)
food safe gloves

Instructions

Coconut Cake

Preheat oven to 350º F. Grease three 6-inch cake pans.
In a large bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, beat butter, sugar and oil together with an electric mixer at medium speed, until light and fluffy, about 2-3 minutes.
Beat in coconut extract. Gradually beat in egg whites until mixture is well combined, stopping to scrape the sides of the bowl.
Beat in flour mixture in three additions, alternating with coconut milk, stopping to scrape the sides of the bowl.
Pour batter into prepared pans, evenly distributing batter between the pans. Bake for 28-32 minutes, until a toothpick inserted into the center of pans comes out clean.
Place pans on wire rack to cool for 10 minutes. Remove cakes from pans and place on rack to cool completely.

Pink Coconut Buttercream

In a large bowl, beat butter with an electric mixer on medium speed, until light and fluffy.
Add salt. Beat until combined.
Turn off mixer. Add powdered sugar. Mix on low speed until sugar is moistened, then turn up to medium speed and beat until combined.
Add coconut milk a little at a time, until desired consistency is reached. Add coconut extract and beat at medium speed until buttercream is smooth.
Add gel food color with a toothpick, a little at a time, until desired consistency is reached. Beat at low speed until well blended.
Fill and frost cake with Pink Coconut Buttercream.

Pink Coconut Flakes

Place powdered sugar in a small bowl. Add a small amount of petal dust. Whisk together with a small whisk. Add additional petal dust until desired color is reached.
Spread coconut flakes out onto a large shallow dish. Sprinkle powdered sugar mixture over coconut with a small sieve. Toss gently with gloved hands.
Place cake on a baking sheet to catch excess coconut. Press colored coconut onto sides and top of cake.

Notes

*Do not substitute all-purpose flour. For best results weigh your dry ingredients. **For best results, use natural coconut extract. Imitation coconut flavorings may give your baked goods an unpleasant flavor. ***If your coconut milk is separated when you open the can, simply place it in a blender to emulsify before using. To find my favorite 6-inch cake pans, click here. To find the gel food color I used, click here. To find unsweetened coconut flakes, click here. To find the edible pearl dust I used, click here.

Peaches & Cream Profiteroles

Posted on September 5, 2017February 12, 2026 by Mari Vasseur

Summer is nearly over, and after the recent heatwave here in Southern California, I’m more than ready to welcome fall weather. But before I put on my fluffy sweater and dive into pumpkin spice everything, I want to enjoy the tail end of peach season, don’t you? Farmer’s markets and stores near my home are still brimming over with fresh peaches, so I picked up some peaches and decided to give them a proper goodbye and send them off in style.

I created some luscious peaches and cream filled, bite-size puffs of choux pastry, called profiteroles. They’re like cream puffs, only smaller. The filling is creamy, but so light and airy that I’m convinced that these profiteroles have no calories! The recipe I’m sharing with you uses fresh peaches, but feel free to substitute frozen peaches if fresh peaches aren’t available. There are a lot of steps to this recipe, but the steps are done in stages and are very easy to do.

I decorated my profiteroles with fresh, pesticide-free miniature rosebuds, also known as spray roses. If you can’t find miniature rosebuds, pesticide-free rose petals would be a good substitute. You may not get a chance to embellish these little beauties. They have a way of popping into people’s mouths even before you can decorate them!

Peaches & Cream Profiteroles

Bite-sized puffs of choux pastry filled with a creamy, fresh peach filling and topped with fresh peach icing.

Print Recipe

Course Dessert

Cuisine French

Servings 18

Ingredients

Peach Purée

2 large fresh peaches, peeled, pitted and sliced *see note below
½ teaspoon fresh lemon juice
½ teaspoon natural peach flavoring

Peaches & Cream Filling

1 cup whole milk
⅓ cup (2 ounces) granulated sugar
2 tablespoons (1/2 ounce) cornstarch
¼ teaspoon fine sea salt
1 egg
2 tablespoon (1 ounce) unsalted butter
¼ teaspoon pure vanilla extract
⅛ teaspoon pure almond extract
peach purée recipe above
⅔ cup heavy whipping cream

Profiteroles

½ cup water
4 tablespoons (2 ounces) unsalted butter, cubed
⅛ teaspoon fine sea salt
½ cup (2 1/4 ounces) all purpose flour
2 eggs room temperature

Peach Icing

¾ cup (3 ounces) powdered sugar, sifted
2 tablespoons reserved peach puree
1 tablespoon heavy whipping cream
¼ teaspoon natural peach flavoring

Instructions

Peach Purée

Purée peaches in a blender or food processor. Strain puréed peaches through a sieve. Stir in lemon juice.
Place puréed peaches in a small saucepan. Bring to a boil over medium heat.
Reduce heat and simmer until peach purée is reduced by half.
Remove from heat. Stir in peach flavoring and set aside to cool completely.

Peaches and Cream Filling

Bring milk to a boil in a small saucepan over medium heat.
Meanwhile, whisk sugar, cornstarch and salt together in a medium bowl. Add the egg and whisk until smooth.
When milk starts to boil, remove from heat and pour 1/3 of the hot milk into the egg mixture and whisk to combine.
Pour the egg mixture into the remaining hot milk and cook over medium heat, stirring continuously, until the mixture comes to a boil and thickens.
Remove from heat. Stir in butter and extracts.
Pour mixture through a sieve placed over a bowl. Cover the surface of pastry cream with plastic wrap. Let cool.
Set aside 2 tablespoons of cooled peach purée. Add remaining peach purée to cooled pastry cream and stir to combine. Chill in refrigerator.
In a medium bowl, whip heavy cream to stiff peaks with an electric mixer at high speed. Fold whipped cream into peach pastry cream mixture. Set aside in refrigerator.

Profiteroles

Preheat oven to 400ºF. Line two large baking sheets with parchment paper.
Combine water, butter and salt in a medium saucepan and bring to a boil over medium heat.
Reduce heat. Add flour and stir vigorously with a wooden spoon until mixture pulls away from sides of the pan and forms a ball.
Transfer mixture to the bowl of a stand mixer. Mix on low speed until steam dissipates and mixture cools to lukewarm.
Add eggs one at a time and beat with an electric mixer at medium speed, until smooth, stopping to scrape down bowl.
Transfer mixture to a piping bag, fitted with a large round tip. (**I used Ateco tip 808.)
Pipe 1 1/4 inch mounds, about 2 inches apart onto prepared baking sheets. Smooth tops with a wet finger.
Bake for 15 minutes, then turn oven temperature down to 350ºF and continue baking until golden brown, about 8-10 more minutes. Using a toothpick or skewer poke a small hole in each profiterole to let steam escape. Place on a wire rack to cool completely.
Using the tip of a paring knife, poke a pilot hole in the bottom of each profiterole.
Place peaches and cream filling into a piping bag fitted with a medium round piping tip. (***I used Wilton tip 12.)
Place piping tip into the pilot holes and fill each profiterole with filling.

Peach Icing

In a small bowl, whisk all icing ingredients together and spoon over filled profiteroles. Refrigerate until ready to serve.

Notes

*To make peaches easy to peel, blanch them in boiling water for about 30 seconds, then dunk in ice water.

**To find Ateco tip 808, click here. ***To find Wilton tip 12, click here.