all purpose flour, sifted – Page 3

Gingerbread Friends Cookies

Posted on December 5, 2024February 12, 2026 by Mari Vasseur

I got a set of the teeny tiniest cookie cutters last year. Ever since, I’ve been coming up with cute ways to use them. Since Christmas is coming, I made the littlest and cutest gingerbread people. They look so cute adorning my full size gingerbread cookies. Working with such small cookies can be challenging but I have a few tips to make it easier. The dough has to be rolled very thin, so I found it easier to manage by rolling it between sheets of parchment paper. Since the dough is so thin and fragile, it has to be kept very cold during the entire process , so pop it into the fridge if it becomes too warm. A toothpick dipped in melted white chocolate was the easiest way for me to draw on their little faces, but a black edible marker would work too. You can also use royal icing if you’re comfortable working with it.

Gingerbread Friends Cookies

Gingerbread cookies topped with white chocolate, mini gingerbread cookies and sprinkles

Print Recipe

Course Dessert

Servings 18 cookies

Ingredients

3 ¼ cups (415g) all purpose flour, sifted
1 tablespoon (10g) cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 ½ teaspoons ground ginger
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg, preferably freshly ground
¼ teaspoon ground cloves
½ cup (113g) unsalted butter, softened
2 tablespoons (24g) vegetable shortening
¾ cup (150g) packed dark brown sugar
1 large egg, room temperature
1 ½ teaspoons pure vanilla extract
½ cup (163ml) unsulphured molasses
¾ cup (128g) white chocolate chips, melted
assorted sprinkles I used candy cane sprinkles and green nonpareils

Instructions

In a large bowl, whisk the flour, cornstarch, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves together until well blended.
In a separate large bowl, beat the butter, shortening and brown sugar together, with an electric mixer on medium speed, until light and fluffy. Beat in the egg until incorporated. Beat in the vanilla, then the molasses until well combined.
On low speed, beat in the flour mixture in two additions. Beat just until combined. Set aside about 1/4 of the dough for the mini cookies. Form it into a disk. Divide the remaining dough into 2 portions and form them into disks. Wrap all of the dough disks in plastic wrap and chill them in the refrigerator until firm, at least 2 hours or overnight.
Place the small portion of dough between 2 sheets of parchment paper. Roll to 1/16-inch thickness. Cut out 40-50 mini cookies using a 1-inch gingerbread man cookie cutter. Place the cut outs on a parchment paper lined tray. Freeze for 20-30 minutes. this will help the cookies keep their shape when baking.
Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper. On a lightly floured surface, roll the remaining dough to 1/4-inch thickness. Using a 2 3/4-inch or a 3-inch round cookie cutter, cut out 18 cookies. Re-roll the scraps as needed. place the cookies at least 1-inch apart onto the cookie sheets. Bake until the cookies are set and slightly puffed, about 8-10 minutes. Transfer the cookies to a cooling rack.
Place the mini cookies, about 1/2-inch apart onto a parchment lined cookie sheet. Bake until the cookies are set and slightly puffed, about 5-6 minutes. Let the cookies cool on the baking sheet. Decorate the cooled mini cookies with melted white chocolate, using a toothpick to make the eyes, smiles, etc.
Spread melted white chocolate onto one side of each round cookie. Top with the mini gingerbread cookies and the sprinkles of your choice.

Notes

*To find the mini gingerbread man cookie cutter I used, click here.

To find round cookie cutters, click here.

Keyword cookies, gingerbread

Sweet Potato Cake with Marshmallow Cream Cheese Frosting and Salted Caramel

Posted on November 22, 2024February 27, 2026 by Mari Vasseur

This incredibly easy-to-make cake is like a sleeper that takes you by surprise. The two-ingredient frosting is an unlikely winner, but will end up pleasantly surprising you, especially when the salted caramel is added as a finishing touch. The combination of sweet potatoes and marshmallows is a classic pairing that will remind you of a sweet potato casserole in cake form. My family adores it and I think you will too. If you’re not a fan of marshmallows you can frost this cake with my silky cream cheese frosting instead. Click here for the recipe.

Sweet Potato Cake with Marshmallow Cream Cheese Frosting and Salted Caramel

by Mari Vasseur

Soft moist, single layer sweet potato cake topped with a luscious 2-ingredient frosting and drizzled with salted caramel

Print Recipe

Course Dessert

Servings 9 servings

Ingredients

Sweet Potato Cake

1 cup (128g) all purpose flour, sifted
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg preferably freshly ground
¾ cup (150g) granulated sugar
¼ cup (50g) packed brown sugar
⅔ cup (148ml) vegetable oil or neutral oil of your choice
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240g) mashed cooked sweet potatoes*
1 batch Marshmallow Cream Cheese Frosting recipe below
1/3-1/2 cup (98-148g) salted caramel sauce homemade or store bought

Marshmallow Cream Cheese Frosting

8 ounces (227g) cream cheese, room temperature
1 7.5 ounce (213g) jar of Marshmallow Fluff

Instructions

Sweet Potato 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, cinnamon, baking powder, baking soda, salt, ginger and nutmeg until well blended.
In a large bowl, beat the granulated sugar, brown sugar, oil, eggs and vanilla, with an electric mixer or whisk by hand until creamy and well blended. Stir in the sweet potatoes until incorporated. Stir in the flour mixture just until combined.
Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 23-28 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.

Marshmallow Cream Cheese Frosting

In a large bowl, stir the cream cheese with a spatula until smooth. Add the Marshmallow Fluff and beat with an electric mixer just until smooth and well blended. Don't over beat. Over beating can cause the cream cheese to curdle.
Spread the frosting over the cooled cake. Drizzle the caramel over the top of the cake or top each piece of cake with a spoonful of caramel.

Notes

*It's okay to use canned sweet potatoes if you don't have fresh ones. Make sure to rinse them before using.

Keyword cake, sweet potato

Cranberry Orange Crumb Cake Cookies

Posted on November 13, 2024February 27, 2026 by Mari Vasseur

When you combine cranberry orange crumb cake with white chocolate chip cookies, you get these delicious, unique cookies that are perfect for the holiday season. They make a festive addition to your holiday cookie platter. I came up with these delightful cookies when I was looking for a way to use up leftover cranberry sauce. If your family is like mine, it’s rare for us to have leftover cranberry sauce because we love it so much. Click here to view my Cranberry Sauce recipe. Don’t worry, you can certainly use store bought whole berry cranberry sauce for this recipe and the cookies will be just as delicious.

Cranberry Orange Crumb Cake Cookies

by Mari Vasseur

Orange scented vanilla cookies with white chocolate chips, topped with cranberry sauce, crumb topping and orange icing

Print Recipe

Course Dessert

Servings 16 cookies

Ingredients

Crumb Topping

¾ cup (96g) all purpose flour
¼ cup (50g) packed brown sugar
3 tablespoons (38g) granulated sugar
⅛ teaspoon fine sea salt
4 ½ tablespoons (64g) cold, unsalted butter, cubed

Cookies

2 cups (255g) all purpose flour, sifted
1 teaspoon baking powder
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, room temperature
½ cup (100g) packed brown sugar
¼ cup (50g) granulated sugar
Zest of 1 medium orange
1 large egg, room temperature
1 large egg yolk, room temperature
1 ½ teaspoons pure vanila extract
¾ cup (128g) white chocolate chips
½ cup (113g) whole berry cranberry sauce, purchased or homemade

Icing

⅔ cup (80g) powdered sugar, sifted
1 pinch fine sea salt
1 teaspoon lemon juice
1-2 ½ tablespoons (15-38ml) orange juice

Instructions

Crumb Topping

In a medium-sized bowl, whisk together the flour, brown sugar, granulated sugar and salt until well blended. Work the butter into the flour mixture with your fingertips until it looks sandy with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.

Cookies

Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
In a large bowl, beat the butter, brown sugar, granulated sugar and orange zest, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg and egg yolk in two separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract. On low speed, beat the flour mixture into the batter, just until combined. Stir in the white chocolate chips.
Form the cookie dough into sixteen 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Press a 1-inch wide indentation into each cookie using your thumb or a pastry tamper. Fill each indentation with a generous teaspoon of cranberry sauce. Top each one generously with the crumb topping. Gently press the topping into the cookies.
Bake until the topping and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.

Icing

In a small bowl, whisk together the powdered sugar, salt, lemon juice and 1 tablespoon of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.

Keyword cookies, cranberry orange

Melt-in-Your-Mouth Pecan Pie Cookies

Posted on November 7, 2024February 27, 2026 by Mari Vasseur

My Peach Crumble Pie Cookies were so popular that I decided to make a Pecan Pie version. These buttery little cookie tarts have a sweet, gooey pecan filling that’s the perfect contrast to the tender shortbread crusts. They taste like autumn and Thanksgiving in a cute little pie. They also make a delightful addition to your Christmas cookie platter or cookie box. Make sure to use good quality butter, so your shortbread crusts will be melt-in-your-mouth delicious.

Melt-in-Your-Mouth Pecan Pie Cookies

by Mari Vasseur

Tender, buttery shortbread crusts filled with sweet, gooey pecan pie filling in a cute mini size

Print Recipe

Course Dessert

Servings 12 cookie tarts

Ingredients

Shortbread Crusts

1 cup (128g) all purpose flour, sifted
½ teaspoon baking powder
⅛ teaspoon fine sea salt
7 tablespoons (99g) good quality unsalted butter, room temperature
¼ cup (28g) powdered sugar, sifted

Pecan Filling

1 cup (113g) coarsely chopped pecans
¼ cup (57g) unsalted butter, cubed
¼ cup (50g) packed brown sugar
¼ cup (60ml) pure maple syrup
¼ cup (60ml) heavy cream
¼ teaspoon cinnamon
1 pinch fine sea salt
½ teaspoon pure vanilla extract

Instructions

Shortbread Crusts

Lightly spray a 12-serving muffin pan* with nonstick spray. (I had no problems releasing the cookies from the pan, but you can also line the muffin cups with 2-inch parchment circles for a foolproof release. I don't recommend cupcake liners since the cookies will stick to the ridges of the liners.)
In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
In a large bowl, beat the butter and powdered sugar with an electric mixer until pale and fluffy. Mix in the flour mixture on low speed or by hand, just until combined.
Press generous tablespoon size (about 20g each) portions of dough into the bottoms and 1/4-inch up the insides of the muffin pan cups with a pastry tamper dipped in flour. You can also use the bottom of a flat shot glass. Set aside in the refrigerator while you prepare the pecan filling.

Pecan Filling

Preheat the oven to 350ºF (180ºC). In a medium-sized saucepan, combine the pecans, butter, brown sugar and maple syrup over medium heat. Bring to a simmer and let the mixture bubble gently for 2 minutes. Remove the pan from the heat and stir in the heavy cream, cinnamon and salt. Return the pan to the heat and let the mixture bubble gently on low heat for 2 more minutes. Stir in the vanilla and let the mixture cool to lukewarm.
Top the cookie crusts evenly with the pecan filling mixture. Bake until the cookies are set and the topping is golden brown and bubbly, about 14-16 minutes. Cool the cookies completely in the pan. Once cool, remove the cookies from the pan by running a small offset spatula or paring knife around the inside perimeter of the muffin cups to loosen them.

Notes

*To find the 12-serving muffin pan I used, click here.

Keyword cookies, pecan, shortbread

Double Chocolate Marble Cookies

Posted on November 1, 2024February 27, 2026 by Mari Vasseur

If you like marble cookies, you’ll love my amazing deluxe version. They have crisp edges with soft, chewy centers and plenty of chocolate which makes them the best marble cookies ever! I used a combination of dark chocolate pieces and milk chocolate chips for the perfect balance. Set aside some of the dark chocolate pieces for the tops for the most beautiful, decadent pools of melted chocolate.

Double Chocolate Marble Cookies

by Mari Vasseur

Double chocolate marble cookies with crisp edges and soft, chewy centers. Chocolate dough with dark chocolate pieces is swirled together with vanilla dough with milk chocolate chips

Print Recipe

Course Dessert

Servings 14 cookies

Ingredients

2 cups (255g) all purpose flour, sifted
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1 cup (227g) unsalted butter, room temperature
1 cup (200g) packed brown sugar
½ cup (100g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 ½ teaspoons pure vanilla extract, divided
6 tablespoons (35g) unsweetened Dutch process cocoa powder, sifted
1 3 1/2-4 oz (113g) dark chocolate bar* broken into bite size pieces
2 tablespoons (20g) cornstarch
⅔ cup (170g) milk chocolate chips or white chocolate chips

Instructions

Line 2 large cookie sheets with parchment paper. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
In a large bowl, beat the butter, brown sugar and granulated sugar, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg, egg yolk and 1 teaspoon of vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. Add the flour mixture and mix just until combined.
Divide the cookie dough in half, using a kitchen scale for accuracy. Place half of the dough in a separate bowl. Add the cocoa powder into half of the dough, mixing just until combined. Set aside several pieces of dark chocolate for the tops of the cookies, then stir the remaining dark chocolate pieces into the chocolate dough.
Add the cornstarch and the remaining 1/2 teaspoon of vanilla extract to the other half of the cookie dough, mixing just until combined. Stir the milk chocolate chips into the vanilla dough.
Divide each type of dough into 28 portions, approximately 1 tablespoon each. Roll them into balls. Take 2 balls of each type of dough (4 total) and arrange them in a checkerboard pattern then roll them together to form a large ball. Repeat this process to make 14 large dough balls. Cover the dough balls and chill them in the refrigerator for 1 hour.
Preheat the oven to 350ºF (180ºC). Place the dough balls 3 inches apart onto the cookie sheets. Top each one with 1 or 2 pieces of the reserved dark chocolate. Bake until the edges are golden brown and the centers are set, but still soft, about 10-14 minutes. Do not over bake. The cookies will spread a bit. Remove the cookies from the oven and immediately use a large round cookie cutter to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.

Notes

To find dark Dutch process cocoa powder, click here.

Keyword cookies, double chocolate, marble

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

Brown Butter Monster Cookie Bars

Posted on October 6, 2024February 27, 2026 by Mari Vasseur

If you’re looking for an easy, delicious and cute Halloween bake, Brown Butter Monster Cookie Bars are perfect for you. These spooky bars are crisp and golden on the outside, buttery, soft and chewy on the inside. They’re loaded with milk chocolate M & M’s and semisweet chocolate pieces which makes these the best Halloween cookie bars ever! I used a chocolate bar broken into pieces, rather than chocolate chips because the chocolate pieces melt into generous, silky pools of chocolate. The fun part is adding the spooky candy eyes. You can even create expressions with sprinkle eyebrows.

Brown Butter Monster Cookie Bars

by Mari Vasseur

Crisp and golden on the outside, buttery, soft and chewy on the inside with M & M's and chocolate pieces. The best Halloween cookie bars ever!

Print Recipe

Course Dessert

Cuisine American

Servings 9 bars

Ingredients

¾ cup (170g) unsalted butter, cubed
1 ½ cups (191g) all purpose flour, sifted
¾ teaspoon fine sea salt
½ teaspoon baking powder
1 cup (200g) packed brown sugar
⅓ cup (66g) granulated sugar
1 ½ teaspoons pure vanilla extract
1 large egg
1 large egg yolk
¾ cup (149g) M & M's milk chocolate candies preferably Halloween colors
1 4 oz (113g) semisweet or dark chocolate bar broken into bite size pieces
Candy eyes
Green sprinkles

Instructions

In a medium-sized, light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside.
Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan*** with parchment paper, leaving a couple of inches of overhang.
Whisk together the flour, baking powder and salt in a medium-sized bowl until well blended. Set aside.
Add the brown sugar, granulated sugar and vanilla extract to the brown butter and stir until combined. Add the egg and egg yolk and stir vigorously for 1-2 minutes, until smooth and creamy. Stir in the flour mixture just until combined. Set aside a few of the larger chocolate pieces for the top. Gently stir the remaining chocolate pieces and the M & M's into the dough.
Press the dough evenly into the baking pan and smooth the top with a spatula. Arrange the reserved chocolate pieces on the top. Bake until the top is set and light 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. Add the candy eyes and sprinkles while the bars are still warm. Let the bars cool in the pan.

Notes

*To find candy eyes, click here.

**To find green sprinkles, click here. Alternately, if you have rainbow sprinkles, you can take the green ones out to use for your cookies bars if you don't want to purchase green sprinkles.

***To find the 8-inch baking pan I used, click here.

Keyword bars, monster cookie

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

Morning Glory Cake

Posted on September 1, 2024February 12, 2026 by Mari Vasseur

You may have tasted Morning Glory Muffins at your local bakery or coffee shop. They date back to the 1970’s and originated at Nantucket’s Morning Glory Cafe. The original muffins contained carrots, apples, coconut, raisins and nuts. Over the years I’ve tasted many versions of the hearty breakfast muffins with countless variations of nutritious add-ins. I was inspired to make a cake version using fall harvest ingredients. I replaced the coconut with zucchini and omitted the nuts. But you can certainly add in your favorite toasted chopped nuts, such as pecans or walnuts. Whether or not you like raisins, you’ll love the golden raisins I used in this recipe. They’re soaked in juice prior to baking and they taste like juicy little jewels, nothing like traditional raisins. I also added a brown sugar glaze, but the cake is equally delicious without the glaze.

Morning Glory Cake

Moist tender single layer spice cake with carrots, apples, zucchini and golden raisins topped with brown sugar glaze

Print Recipe

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 8 servings

Ingredients

Morning Glory Cake

¼ cup (35g) golden raisins
3 tablespoons (45ml) apple juice or orange juice
1 ⅛ cup (145g) all purpose flour, sifted
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg, preferably freshly ground
½ cup (100g) packed brown sugar
6 tablespoons (75g) granulated sugar
Zest of 1 small orange
⅔ cup (150ml) avocado oil or neutral oil of your choice
2 large eggs
1 teaspoon pure vanilla extract
1 cup (113g) finely grated carrots
½ cup (64g) shredded peeled apples
½ cup (57g) shredded zucchini, excess liquid squeezed out See note below*

Brown Sugar Glaze

2 tablespoons (28g) unsalted butter
2 tablespoons (25g) packed brown sugar
1 tablespoon (15ml) heavy cream
1 dash fine sea salt
¼ cup (28g) powdered sugar, sifted

Instructions

Morning Glory Cake

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan** with parchment paper. Grease and flour the insides.
In a small heat proof bowl, combine the raisins and apple juice, making sure the raisins are submerged. Heat in the microwave for 10-15 seconds until the raisins are plump and hydrated. Set aside to cool to room temperature, then drain the raisins.
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
In a large bowl, whisk together the brown sugar, granulated sugar, orange zest, oil, eggs and vanilla until smooth and well combined. Stir in the flour mixture just until combined. Fold in the carrots, apples, zucchini and the drained raisins.
Transfer the batter to the prepared cake pan. Bake until the top is deep golden brown and a toothpick inserted into the center of the cake comes out clean, about 28-35 minutes. Cool the cake in the pan for 10 minutes then turn the cake out and transfer it to a cooling rack.

Brown Sugar Glaze

In a small saucepan over medium-low heat, melt the butter and brown sugar together, stirring until the sugar dissolves and the mixture starts to bubble. Let it bubble gently for 30 seconds, then remove it from the heat. Stir in the heavy cream and salt until smooth. Whisk in the powdered sugar until smooth and well combined. Spread the glaze over the cooled cake.

Notes

*Wrap the shredded zucchini in a clean kitchen towel or a sturdy paper towel and squeeze out the excess liquid.

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

To find parchment cake rounds, click here.

Keyword apple, cake, carrot, zucchini

Mocha Pumpkin Spice Bread

Posted on August 26, 2024February 18, 2026 by Mari Vasseur

It wouldn’t be fall without PSL’s and pumpkin bread. This ultra moist, plush version of pumpkin bread has mocha batter swirled through it and a rich chocolate glaze that takes it over the top. It’s dangerously delicious and nearly impossible to eat just one slice. I think this might just become your new favorite fall baking recipe.

Mocha Pumpkin Spice Bread

by Mari Vasseur

Soft, ultra moist pumpkin spice bread, swirled with mocha and topped with a shiny chocolate glaze

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 1 loaf

Ingredients

Mocha Pumpkin Spice Bread

1 cup (128g) all purpose flour, sifted Plus extra for dusting the pan
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅔ cup (152ml) avocado oil or neutral oil of your choice, divided
½ cup (100g) granulated sugar
½ cup (100g) packed brown sugar
2 large eggs
¼ cup (59ml) evaporated milk (not sweetened condensed milk)
1 teaspoon pure vanilla extract
¾ cup (180g) canned pure pumpkin purée (not pumpkin pie filling)
2 tablespoons (11g) unsweetened dark dutch process cocoa powder Plus extra for dusting the pan
1 ¼ teaspoons espresso powder

Chocolate Glaze

¼ cup (57g) unsalted butter, cubed
3 ounces (85g) semisweet or dark chocolate bar, chopped
1 ½ tablespoons (23g) corn syrup or 1 tablespoon (21g) honey

Instructions

Preheat the oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides with a mixture of equal parts unsweetened cocoa powder and flour.
In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until well blended.
Set aside one tablespoon (15ml) of the oil. In a large bowl, beat the remaining oil, the sugar, brown sugar, eggs, evaporated milk and vanilla extract until smooth and creamy. Beat in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
Place one cup (237g) of the batter in a separate medium-sized bowl. Add the cocoa powder, espresso powder and the reserved one tablespoon of oil. Mix until incorporated.
Place half of the pumpkin batter into the baking pan. Scoop the mocha batter into the pan, alternating with scoops of the remaining pumpkin batter. Swirl the batter with a skewer. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter), about 35-45 minutes. Let the loaf cool in the pan for 10 minutes, then turn the loaf out and continue cooling on a cooling rack.

Chocolate Glaze

Melt the butter, chocolate, and corn syrup together in a medium-sized heatproof 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 then spoon the glaze over the cooled loaf and let it drip down the sides.

Notes

To find the 9 x 5 inch loaf pan I used, click here.

Keyword cake, loaf, mocha, pumpkin spice

Brown Butter Chocolate Oatmeal Cookies

Posted on August 24, 2024February 12, 2026 by Mari Vasseur

Oatmeal cookies are the most nostalgic and comforting cookies. A warm, freshly baked oatmeal cookie is like a hug from your grandmother. For this recipe, I kept the cozy, nostalgic flavor we all love about oatmeal cookies, but enhanced them with toasty, brown butter. I also added dark chocolate, which gives them a bit of decadence and modern sophistication. If you prefer a sweeter cookie, you can use semisweet chocolate instead.

Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies made with toasty, fragrant brown butter and cinnamon and studded with dark chocolate pieces

Print Recipe

Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

½ cup (113g) unsalted butter, cubed
¾ cup plus 2 tablespoons (113g) all purpose flour, sifted
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon cinnamon
⅛ teaspoon pumpkin pie spice
½ cup (100g) packed brown sugar
⅓ cup (66g) granulated sugar
1 large egg
1 ½ teaspoons pure vanilla extract
1 ⅓ cups (120g) quick oats Not instant
1 3.5-4 oz (99-113g) dark chocolate bar* broken into bite size pieces
⅓ cup roughly chopped toasted pecans optional

Instructions

In a small light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside to cool to room temperature.
Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
In a medium-size bowl, whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice until well combined.
Add the granulated sugar and brown sugar to the cooled brown butter and mix until combined. Beat in the egg and vanilla extract until smooth and well combined. Mix in the flour mixture, just until combined. Stir in the oats.
Set aside a few chocolate pieces for the tops. Stir the remaining chocolate pieces and the pecans (if using) into the dough. Form the dough into 12 portions, about 3 tablespoons each. Roll into balls and place about 2 inches apart onto the baking sheets. Top the dough balls with the reserved chocolate pieces. Bake until the centers puff up and the edges start to turn light golden brown, about 9-11 minutes.
Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. (If your cookies spread too much** you can immediately use a large round cookie cutter or a small bowl to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 1 minutes, then transfer them to a cooling rack.)

Notes

*If you want a sweeter cookie, you can use a semisweet chocolate bar instead.

**You can also try chilling your dough balls for 20 minutes to prevent excess spreading. Bake a test cookie before baking the entire batch when trying a new recipe.

Keyword chocolate oatmeal, cookies