Course: Dessert

Brownie Cheesecake Cookies

Brownie Cheesecake Cookies

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

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

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

Print Recipe
 Brownie Cheesecake Cookies
Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.
Course Dessert
Keyword brownie cheesecake, cookies
Servings
cookies
Ingredients
Filling
Cookies
Course Dessert
Keyword brownie cheesecake, cookies
Servings
cookies
Ingredients
Filling
Cookies
Instructions
Filling
  1. In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.
Cookies
  1. Melt the chopped chocolate and butter together in a large bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly. (Alternately, you can melt the chocolate in the microwave with short bursts.)
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until well blended.
  3. In a large bowl, whisk together the sugar, brown sugar, eggs and vanilla until smooth. Stir in the melted chocolate. Stir in the flour mixture just until combined. Stir in the mini chocolate chips.
  4. Refrigerate the cookie dough for 10-15 minutes to make it easier to work with. Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  5. Roll 2-tablespoon (40g) size portions of cookie dough into balls. Place them onto the cookie sheet, about 3 inches apart. Press a 1-inch wide indentation into each cookie dough ball using a pastry tamper, the flat top of a bottle cap or with your thumbs. Spoon a generous 1 teaspoon of filling into each indentation. Sprinkle with the reserved mini chocolate chips.
  6. Bake until the edges are set and beginning to crack, about 9-11 minutes. Cool the cookies on the cookie sheet for 1-2 minutes, then transfer them to a cooling rack.
Recipe Notes

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

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

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

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

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

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

Print Recipe
 Blueberry Cornmeal Tea Cakes with Honey Butter Icing
Sweet, soft cornbread cakes with blueberries, topped with honey butter icing
Course Breakfast, Brunch, Dessert
Keyword blueberry, cake, cornbread
Servings
Ingredients
Blueberry Cornmeal Tea Cakes
Honey Butter Icing
Course Breakfast, Brunch, Dessert
Keyword blueberry, cake, cornbread
Servings
Ingredients
Blueberry Cornmeal Tea Cakes
Honey Butter Icing
Instructions
Blueberry Cornmeal Tea Cakes
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a 12-serving muffin pan*.
  2. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
  3. In a medium bowl, whisk together the eggs, sour cream, oil, butter, vanilla and lemon zest until smooth.
  4. Stir the wet ingredients into the dry ingredients until combined. Don't over mix. A few lumps are okay. Fold in the blueberries.
  5. Fill the muffin cups half full. Bake until the tops of the cakes are light golden, the tops are springy and a toothpick inserted into the center of the cakes comes out clean, about 14-16 minutes.
  6. Cool the cakes in the pan for 5 minutes, then remove them from the pan and place them upside down on a cooling rack. Top the cooled cakes with Honey Butter Icing.
Honey Butter Icing
  1. In a medium bowl, whisk together the powdered sugar, butter, honey, salt and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Whisk until smooth.
Recipe Notes

To find the muffin pan I used, click here.

Strawberry Crumb Cake


Print Recipe


Strawberry Crumb Cake

Tender vanilla crumb cake topped with fresh strawberries, plenty of crumb topping and fresh strawberry icing

Course Breakfast, Brunch, Dessert
Keyword cake, strawberry

Servings


Ingredients
Crumb Topping

Cake

Fresh Strawberry Icing

Course Breakfast, Brunch, Dessert
Keyword cake, strawberry

Servings


Ingredients
Crumb Topping

Cake

Fresh Strawberry Icing


Instructions
Crumb Topping
  1. In a medium bowl, whisk the flour, sugar , brown sugar and salt together.

  2. Work in the butter with your fingertips until the mixture looks like wet sand. Press it together to form chunks. Set aside in the refrigerator until ready to use.

Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch cake pan with a removable bottom or an 8-inch springform pan, with parchment paper. Grease and flour the insides or line with a strip of parchment paper.

  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

  3. In a large bowl, cream the butter and sugar with an electric mixer on medium speed, until light and fluffy.

  4. Beat the egg, egg yolk and vanilla into the butter mixture in 3 separate additions, making sure each addition is incorporated before adding the next.

  5. In a small bowl, whisk the milk and sour cream together. On low speed, mix the flour mixture into the batter in two additions alternating with half of the milk mixture. Beat just until combined.

  6. Transfer the batter to the prepared pan. Smooth the batter with a spatula. Place the strawberries evenly on top of the batter. Sprinkle the crumb topping over the top.

  7. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 48-55 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack.

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


Recipe Notes

To find the cake pan I used, click here.

Strawberry Iced Madeleines

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

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

Chocolate Love Potion Cookies

Chocolate Love Potion Cookies with dark chocolate chips, pistachios and rose petals

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

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

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

To find culinary rose petals, click here.

To find the cookie cutter I used, click here.

White Velvet Snowflake Cakes


Print Recipe


White Velvet Snowflake Cakes

Soft, plush vanilla mini cakes with vanilla icing

Course Dessert
Keyword cake, white velvet

Servings
cakes


Ingredients
Snowflake Cakes

Vanilla Icing

Course Dessert
Keyword cake, white velvet

Servings
cakes


Ingredients
Snowflake Cakes

Vanilla Icing


Instructions
Snowflake Cakes
  1. Preheat the oven to 350ºF (177ºC). Spray a 6-serving silicone snowflake mini cake mold* with nonstick spray. Use a small pastry brush to brush the spray into all of the crevices. Tap out any excess spray. Place the mold on a baking sheet.

  1. In a large bowl, whisk together the cake flour, baking powder and salt. Add the sugar and whisk to combine. Add the butter and beat, with an electric mixer on low speed, until the butter is evenly distributed and the mixture looks like crumbs with no large chunks.

  2. In a medium bowl, whisk together the milk, egg whites, oil and vanilla. Slowly add the milk mixture to the flour mixture and continue beating on low until smooth, about 1-2 minutes.

  3. Transfer the batter to the prepared pan, evenly distributing the batter and filling the cavities a little more than half full. Bake until the tops of the cakes are light golden and a toothpick inserted into the centers of the cakes comes out clean, about 18-22 minutes. Be careful not to over bake. Let the cakes cool in the pan for about 7 minutes then turn the cakes out onto a cooling rack to cool completely.

  4. Brush one or two coats of vanilla icing on the tops and sides of the cakes. Decorate as desired. I used fine opal sanding sugar, candy snowflakes and candy pearls.

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


Recipe Notes

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

 

 

Apple Cake with Cream Cheese Frosting

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.

Print Recipe
 Apple Cake with Cream Cheese Frosting
A soft, moist apple cake with silky cream cheese frosting.
Course Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apple Cake
Cream Cheese Frosting
Course Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apple Cake
Cream Cheese Frosting
Instructions
Apple Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan** with parchment paper. Grease and flour the insides.
  2. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. 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.
  4. 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
  1. 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.
  2. 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.
Recipe 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.

Caramel Apple Crumble Bars

Although we have access to apples year around, apple season is my favorite time to bake with apples. I love the opportunity to go apple picking or choosing fresh apples from the abundance of apples available at farmers markets. Baking with apples makes your home smell cozy and delightful, especially when paired with cinnamon. These Caramel Apple Crumble Bars have the autumn flavors you’re craving. They’re the apple version of my popular Blueberry Crumble Bars and they’re equally delicious.

This recipe requires multiple steps, but the steps are all very easy. The apples are cooked briefly on the stovetop to achieve the perfect texture. The crust is par-baked to keep it crisp. The caramel is drizzled over the apples which helps keep them juicy and we all know what a perfect match apples and caramel are! Adding the caramel to the apples, rather than drizzling it over the top of the crumble topping also keeps the topping crisp. I like using tart green apples for this recipe, such as Granny Smith or Golden Delicious, or a combination of green and red apples, but you can use any baking apples that you prefer.

Print Recipe
 Caramel Apple Crumble Bars
Fresh apple cinnamon filling and caramel on a crisp, buttery shortbread base with a generous crumble topping
Course Dessert
Keyword bars, caramel apple
Servings
2-inch bars
Ingredients
Apples
Crumb Topping
Crust
Course Dessert
Keyword bars, caramel apple
Servings
2-inch bars
Ingredients
Apples
Crumb Topping
Crust
Instructions
Filling
  1. In a large bowl, toss the apples with the lemon juice.
  2. In a large skillet, melt the butter over medium heat. Add the apples, sugar, cinnamon and salt. Cook, stirring occasionally until the apples are tender, about 10-12 minutes. Set aside to cool.
Crumble Topping
  1. In a medium bowl, whisk together the flour, brown sugar, sugar, cinnamon and salt until well blended. Work the cold butter into the flour mixture with a pastry blender or with your fingertips until it looks sandy. Press together to form chunks. Set aside in the refrigerator until ready to use.
Crust and Assembly
  1. Preheat the oven to 350ºF. (180ºC). Line an 8-inch square baking pan** with parchment paper.
  2. In a medium bowl, whisk together the flour, powdered sugar, baking powder and salt until well blended.
  3. In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth. Add the flour mixture and beat just until the dough comes together.
  4. Press the dough into the prepared baking pan. (To press the dough evenly into the pan, it's helpful to place a piece of parchment paper over the dough when you are pressing it into the pan. Remove the parchment before baking.) Bake until the surface looks evenly light golden brown, about 20-22 minutes. Remove from the oven. Top with the cooked apples. Drizzle with caramel sauce. Top with the crumb topping. Return the pan to the oven and continue baking until the topping looks golden brown and the filling starts to bubble, about 25-28 minutes.
  5. Let cool completely in the pan. Dust the cooled bars with powdered sugar.
Recipe Notes

*For an easy caramel sauce recipe, click here. For my favorite homemade caramel sauce recipe, click here.

**To find the baking pan I used, click here.

Blueberry Pecan Banana Bread

This banana bread was a happy accident. One morning, I started to make banana bread. My recipe called for three over-ripe bananas, but I realized that I only had two. So I changed my recipe, and then I added blueberries, toasted pecans, a pecan crumb topping and a brown sugar cinnamon glaze. The results were so tender, moist and delicious that I can confidently say this is the best banana bread I’ve ever tasted. And I’ve tasted a lot of banana bread. I’ve tried many different recipes and tasted loaves baked by other people. I also like picking up a slice of banana bread at bakeries and coffee shops sometimes, alongside my coffee or tea.

The three biggest problems I typically see with banana bread are rubbery texture, dry texture or bland flavor. Over mixing can cause a rubbery loaf, so when you add your dry ingredients to the batter, mix it just until the flour is incorporated, to avoid excess gluten formation. To avoid a dry loaf, make sure not to over bake it. Test it before you think it might be done. When measuring your dry ingredients, weigh them for the best results. Sometimes people inadvertently add too much or too little flour when using measuring cups.

For the best flavor and sweetness, make sure to use very ripe bananas when making banana bread. I like to use bananas that are soft and covered with brown spots. I avoid the black, oozing bananas, even though you may see people on social media recommending them for use. These are technically rotten bananas and can give your banana bread an unpleasant fermented flavor. The toasted pecans in this recipe add texture and a rustic nutty flavor. Even people who don’t like nuts tend to appreciate them in this banana bread. But if you have a nut allergy you can certainly leave them out. The addition of cinnamon, nutmeg and vanilla also add lovely flavor to this loaf. This banana bread is quite delicious on its own, but the crumb topping and brown sugar glaze take it over the top!

To watch the Blueberry Pecan Banana Bread Instagram video, click here.

Print Recipe
 Blueberry Pecan Banana Bread
Moist tender banana bread with blueberries and toasted pecans, topped with pecan crumb topping and brown sugar cinnamon glaze.
Course Breakfast, Brunch, Dessert
Keyword blueberry pecan banana, loaf
Servings
loaf
Ingredients
Crumb Topping
Blueberry Pecan Banana Bread
Brown Sugar Cinnamon Glaze
Course Breakfast, Brunch, Dessert
Keyword blueberry pecan banana, loaf
Servings
loaf
Ingredients
Crumb Topping
Blueberry Pecan Banana Bread
Brown Sugar Cinnamon Glaze
Instructions
Crumble Topping
  1. In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks like wet sand. Mix in the pecans. Press the mixture to together to form chunks. Set aside in the refrigerator until ready to use.
Blueberry Pecan Banana Bread
  1. Preheat the oven to 325ºF (165ºC). Line the bottom a 9 x 5-inch loaf pan* with parchment paper. Grease and flour the insides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until smooth and well combined. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the pecans.
  4. In a small bowl, gently toss the blueberries with the lemon juice, then toss them with 2 teaspoons of flour. Fold 3/4 of the blueberries into the batter. Transfer the batter to the prepared loaf pan. Top with the remaining blueberries, then the crumb topping.
  5. Bake until a toothpick inserted into the center of the loaf comes out clean, about 55-60 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer to a cooling rack to cool completely.
Brown Sugar Cinnamon Glaze
  1. In a small saucepan, whisk the brown sugar, butter, cinnamon and salt together over medium heat until the sugar dissolves and the edges start to bubble. Remove from heat and whisk in the heavy cream, vanilla and powdered sugar until smooth. Set aside to cool slightly. Drizzle over the cooled banana bread.
Recipe Notes

*To find the loaf pan I used, click here.

Pumpkin Cinnamon Roll Cakes

Summer was such a happy season for me as a child that I didn’t want it to end. I still love summer, but now that I’m an adult, I begin to anticipate fall right around the time when I’m tired of harsh, hot temperatures, rumbling air conditioners and flies buzzing around at cookouts. Now is that time for me. It’s so hot where I live right now, that I’m welcoming the cool, crisp fall weather and all it brings.

The beautiful warm flavors of fall are perfectly captured in these Pumpkin Cinnamon Roll Cakes. The moist, perfectly spiced cakes are topped with a cinnamon swirl which is basically cinnamon roll filling. I topped them with Vanilla Bean Icing, but you can also make it cream cheese icing by swapping out 1 tablespoon of the melted butter for 1 tablespoon of softened cream cheese, if you prefer. The optional addition of meringue powder helps the icing set up and gives it that crunch we love on glazed donuts. To find meringue powder, click here.

I used a shallow jumbo muffin pan to make these cakes. The muffin cups are 4 inches wide and 1 inch deep. A hamburger bun pan for 4-inch buns or six 4-inch cake pans will also work. To find the pan I used, click here.

Print Recipe
 Pumpkin Cinnamon Roll Cakes
Moist pumpkin cakes with cinnamon swirls and vanilla bean icing
Course Breakfast, Brunch, Dessert
Keyword cake, pumpkin cinnamon roll
Servings
4-inch cakes
Ingredients
Pumpkin Cakes
Cinnamon Swirl
Vanilla Bean Icing
Course Breakfast, Brunch, Dessert
Keyword cake, pumpkin cinnamon roll
Servings
4-inch cakes
Ingredients
Pumpkin Cakes
Cinnamon Swirl
Vanilla Bean Icing
Instructions
Pumpkin Cakes
  1. Preheat the oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan with jumbo muffin liners.* (The liners will fit by pressing them in around the inside bottom edges.) The muffin pan I used has cups that are 4-inches across by 1-inch deep. A hamburger bun pan for 4-inch buns or six 4-inch cake pans will also work.
  2. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
  3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until smooth and well combined. Mix in the pumpkin purée. Stir in the flour in two additions, just until combined.
  4. Transfer the batter to the muffin cups, evenly dividing the batter among the cups. Pipe the cinnamon swirl mixture in a spiral on the top of the batter of each one.
  5. Bake until a toothpick inserted into the center of the cake part comes out clean, about 23-27 minutes. Let the cakes cool in the pan for 5 minutes, then transfer to a cooling rack.
Cinnamon Swirl
  1. In a small bowl, whisk together the brown sugar, flour, cinnamon and salt. Add the melted butter and whisk until well combined.
  2. Transfer the mixture to a piping bag fitted with a 1/4-inch wide round tip.
Vanilla Bean Icing
  1. In a small bowl, whisk together the butter, vanilla bean paste, powdered sugar, meringue powder, salt and 1 tablespoon (15ml) of milk until well combined. Whisk in more milk as needed to reach your desired consistency.
  2. Brush the icing on the cooled cakes with a small pastry brush or make the icing a little thinner and drizzle the icing on if you prefer.
Recipe Notes

*To find jumbo muffin liners, click here.

To find the baking pan I used, click here.

To find 4-inch cake pans, click here.

To find meringue powder click here.

Peanut Butter Chocolate Chip Bars


Print Recipe


Peanut Butter Chocolate Chip Bars

Course Dessert
Keyword bars, peanut butter chocolate chip

Servings
2-inch bars


Ingredients
Bars

Glaze

Course Dessert
Keyword bars, peanut butter chocolate chip

Servings
2-inch bars


Ingredients
Bars

Glaze


Instructions
Bars
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square baking pan with parchment paper. Grease and flour the insides.

  2. In a medium-size bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.

  3. In a large bowl, beat the butter and peanut butter together, with an electric mixer, until smooth and well blended. Add the brown sugar and granulated sugar. Beat until combined. Beat in the eggs and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. Stir in the flour mixture just until combined.

  4. In a small bowl, toss the chocolate chips with 1 teaspoon of flour then fold them into the batter. Transfer the batter to the baking pan. Smooth the top with a spatula. Bake until the top is golden brown and a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 20-25 minutes. Let cool in the pan. Spread the chocolate glaze over the cooled bars.

Glaze
  1. Combine the glaze ingredients in a heat-safe bowl set over a pan of gently simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until melted and smooth.

Pistachio Rose Croissants

Filled croissants are gaining more popularity due to social media. Bakeries and coffee shops offer croissants filled with fun and interesting fillings, but they can be pricey and hard to get. Have you ever stood in line at a popular bakery only to discover that the croissant you wanted was sold out? This recipe is a fun and easy way to duplicate a fancy bakery croissant using store bought croissants. This pistachio rose version is elegant and delicious!

Print Recipe
 Pistachio Rose Croissants
Croissants brushed with rose syrup, filled with buttery pistachio filling and topped with white chocolate, toasted pistachios and rose petals
Course Breakfast, Brunch, Dessert
Keyword croissants, pistachio
Servings
Ingredients
Course Breakfast, Brunch, Dessert
Keyword croissants, pistachio
Servings
Ingredients
Instructions
  1. Start by making the rose syrup. In a small saucepan combine 1/4 cup of the sugar with 1/4 cup of water over medium-low heat. Stir occasionally, just until the sugar dissolves. Remove from heat and stir in the rose water to taste.
  2. Preheat the oven to 350ºF. (180ºC). Line a baking sheet with parchment paper.
  3. In a medium bowl, beat the butter with the remaining 1/4 cup of sugar and the salt together by hand or with an eclectic mixer, until well combined. Beat in the egg, extracts, pistachio flour and all purpose flour until well combined.
  4. Split the croissants in half with a serrated knife. Place the croissants on the prepared baking sheet, cut side up. Brush the croissants with the rose syrup. Spread the pistachio mixture on the bottom half of each croissant. Place the tops on the croissants.
  5. Bake until the filling is set, about 25-30 minutes. If your croissants start to brown too much, cover them with aluminum foil tents during the last few minutes of baking. Transfer the croissants to a cooling rack.
  6. Melt the white chocolate and oil together in a heat safe pan set over a pan of barely simmering water. Stir gently until smooth. Remove from heat. Stir in food coloring a little at a time until your desired shade is achieved. Drizzle the pink chocolate over the cooled croissants. Top with chopped pistachios and rose petals.
Recipe Notes

*To find rose water, click here.  If you don't like rose flavor, substitute the rose water with 1/2 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract.

**To find culinary rose petals, click here.