Ingredient: baking powder

Pink Velvet Cookies

Pink Velvet Cookies

Whenever I walk into a bakery, my eyes are always drawn to anything pink. Pink cupcakes, cookies, donuts or anything with pink icing will inevitably come home with me. This probably started in childhood. Most bakeries back then, including the bakery my aunt always took me to, had pink boxes, so I associate it with delicious, freshly baked treats. Maybe pink desserts do taste better or maybe our minds just tell us that. Either way, if you love pink treats, you’ll love these cookies.

Pink velvet is similar to red velvet, but without the cocoa powder and red food color. The texture should be somewhat velvety, like red velvet cake. I have yet to taste a velvety red velvet cookie, but I think the texture of these cookies is pretty velvety as long as they’re not over baked. Pink velvet desserts are typically vanilla flavored. I upgraded the flavor by adding a touch of cherry flavoring. It’s not enough to give you cherry flavored cookies, but it will add depth to vanilla flavored treats. It’s an old bakery trick that I learned years ago that adds a fruity note in the background.

For best baking results, I recommend using a scale to weigh your ingredients, especially your dry ingredients. If you love baking, you should invest in a food scale if you don’t already have one.

To watch the Pink Velvet Cookies TikTok video, click here. To watch the Pink Velvet Cookies Instagram video, click here.

Print Recipe
 Pink Velvet Cookies
Pink vanilla flavored crinkle cookies with chewy exteriors and soft, velvety centers
Course Dessert
Keyword cookies, pink velvet
Servings
cookies
Ingredients
Optional
Course Dessert
Keyword cookies, pink velvet
Servings
cookies
Ingredients
Optional
Instructions
  1. Preheat oven to 350ºF. Line two large cookie sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
  3. In a large bowl, cream butter, sugar and oil until light and fluffy.
  4. Beat egg whites into butter mixture in two addition, until well combined.
  5. Beat in extracts until well combined.
  6. Add gel food color, a little at a time with a toothpick, until desired shade of pink is reached. (Adding remaining ingredients will lighten the color slightly.) Beat until evenly distributed.
  7. Add flour mixture to batter and beat just until combined. Mix in white chocolate chips if using.
  8. Roll dough into balls, about 2 tablespoons each. I used a #30 portion scoop.*** Roll dough very generously in powdered sugar. Place two inches apart onto prepared cookie sheets.
  9. Bake until cookies are puffed and tops are set, about 11-13 minutes. Transfer cookies to a cooling rack.
Recipe Notes

*The cherry flavoring in this recipe is not intended to make a cherry flavored cookie. The addition of cherry flavoring adds a subtle fruity note. You can also use pure cherry extract. Use a bit less (scant 1/2 teaspoon)  because extracts tend to be stronger than flavorings. DO NOT use imitation cherry extract. It has a medicinal flavor that will disappoint you. If you want your cookies to be cherry or strawberry flavor, reduce vanilla extract to 1/2 teaspoon and  use 1- 1 1/2 teaspoons of natural cherry or strawberry flavoring.

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

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

This recipe was updated on 2/14/23.

Little Strawberry Heart Cake

A cute little, stress-free, perfectly pink heart cake is my gift to you for Valentine’s Day. The vanilla cake is soft and fluffy. The frosting is super easy and delicious, with only two ingredients. It all comes together with fresh strawberries and it’s so good, you won’t want to share.

Print Recipe
 Little Strawberry Heart Cake
A six inch heart shaped vanilla cake with fresh strawberries and two-ingredient frosting
Course Dessert
Keyword cake, strawberry
Servings
Ingredients
Optional Decor
Course Dessert
Keyword cake, strawberry
Servings
Ingredients
Optional Decor
Instructions
  1. In a small bowl, combine strawberries and 2 teaspoons sugar. Set aside to macerate for about 30 minutes.
  2. Preheat oven to 350ºF. Line the bottom of a 6-inch heart shaped cake pan*** with parchment paper. Grease and flour the sides.
  3. In a medium bowl, whisk together flour, baking powder and salt.
  4. In a large bowl, cream butter, sugar and oil with an electric mixer, until light and fluffy.
  5. Beat in egg and vanilla in two separate additions until well combined.
  6. In a small bowl, whisk together milk and sour cream.
  7. Beat flour mixture into batter in two additions, alternating with milk mixture.
  8. Transfer batter to prepared cake pan. Bake until toothpick inserted in the center comes out clean, about 25-30 minutes. Let cake cool in pan 10 minutes then turn out onto a cooling rack to cool.
  9. In a large bowl, stir cream cheese with a spatula to smooth out lumps.
  10. Add marshmallow fluff and beat until well combined. Add food gel color with a toothpick and beat until evenly distributed.
  11. Split cake into two layers. Top the bottom layer with frosting. Drain strawberries and spoon onto cake. Top with second layer, then more frosting.
Optional Decor
  1. To make sugared strawberries, mix 1 part meringue powder with 3 parts water. Dip strawberries in meringue mixture, cover with sugar, then let dry. Alternately you can dip the strawberries in pasteurized egg whites, cover with sugar, then let dry.
Recipe Notes

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

**To find meringue powder, click here.

***To find the heart cake pan I used, click here.

 

Cinnamon Crumble Scones

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

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

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

Print Recipe
 Cinnamon Crumble Scones
Course Breakfast, Brunch
Keyword cinnamon, scones
Servings
scones
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
Course Breakfast, Brunch
Keyword cinnamon, scones
Servings
scones
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
Instructions
Crumb Topping
  1. In a medium bowl, combine flour, brown sugar, sugar cinnamon and salt.
  2. Work in butter with your fingertips until it looks like wet sand. Press together to make dime size chunks.
  3. Set aside in refrigerator until ready to use.
Cinnamon Filling
  1. In a small bowl, mix filling ingredients together until well combined.
Scones
  1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. Work butter into flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed.
  4. In a small bowl, whisk together heavy cream, sour cream and vanilla extract.
  5. Stir cream mixture into flour mixture a little at a time until dough comes together. If your dough is too dry add 1-2 more teaspoons of heavy cream.
  6. Turn dough out onto a lightly floured surface. Fold dough over onto itself a couple of times.
  7. Pat dough into an approximately 9 x 5-inch oval. Spread cinnamon filling on half of the dough to within 1/2-inch from the edges. Fold dough in half bringing short ends together. Press edges to seal.
  8. Shape dough into a 7-inch round, about 3/4-inch thickness. Cut into 8 wedges. (Or 6 wedges if you prefer larger scones.)
  9. Pinch the pointed tip of the wedges and tuck under to seal. This helps to prevent the top layer from sliding off while baking. Place wedges about 2-inches apart onto prepared baking sheet.
  10. Brush tops of scones with heavy cream. Top with crumb topping. Bake until light golden brown, about 18-22 minutes.
  11. Transfer scones to a cooling rack to cool. Drizzle with icing.
Icing
  1. In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.

Chocolate Gingerbread

Chocolate Gingerbread

Chocolate gingerbread is gingerbread’s elegant sister. It has the warm spices we love in gingerbread combined with the earthy depth of chocolate. Topping this rich, tender loaf with silky cream cheese frosting is the best possible choice to take it over the top. It’s a lovely loaf to enjoy during the holiday season and beyond. Enjoy it with a hot drink for a cozy, comforting winter treat.

Make sure to check out my method for making sugared cranberries below. No raw eggs required!

Print Recipe
 Chocolate Gingerbread
Course Dessert
Keyword cake, chocolate gingerbread
Servings
loaf
Ingredients
Chocolate Gingerbread
Cream Cheese Frosting
Course Dessert
Keyword cake, chocolate gingerbread
Servings
loaf
Ingredients
Chocolate Gingerbread
Cream Cheese Frosting
Instructions
Chocolate Gingerbread
  1. Preheat oven go 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease the insides and dust with a mixture of equal parts flour and cocoa powder.
  2. In a medium-size bowl, whisk together the flour, cocoa powder, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves until well blended
  3. In a large bowl, beat the brown sugar, oil, eggs and vanilla together until smooth.
  4. In a small bowl, whisk together the sour cream and milk.
  5. Add flour the mixture to the batter in two additions, alternating with the milk mixture, beating just until combined.
  6. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 38-45 minutes.
  7. Cool the loaf in the pan for 10 minutes, then turn the loaf out onto a cooling rack to cool completely. Frost with cream cheese frosting.
Cream Cheese Frosting
  1. In a medium bowl, beat the butter and cream cheese together until smooth.
  2. Add the powdered sugar, 2 tablespoons (30 ml) of milk, the vanilla and salt. Beat until smooth. Add additional milk, if needed, until your desired consistency is reached.
Recipe Notes

To make sugared cranberries and rosemary for garnish:  Mix 1 teaspoon of meringue powder* with 1 tablespoon of water. Place 1 cup of fresh cranberries in a bowl and coat them in the meringue powder mixture. Drain any excess liquid then coat the cranberries with granulated sugar.  Place them on a parchment lined baking sheet to dry at room temperature for at least 1 hour. Use the same method for sprigs of rosemary.

*To find meringue powder, click here.

Chocolate Peppermint Crinkle Cookies


Print Recipe


Chocolate Peppermint Crinkle Cookies

Fudgy chocolate peppermint crinkle cookies

Course Dessert
Keyword cookies

Servings
cookies


Ingredients

Course Dessert
Keyword cookies

Servings
cookies


Ingredients


Instructions
  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

  2. In a large bowl, beat the butter with an electric mixer at medium speed, until light and fluffy. Gradually beat in 2 cups (227g) powdered sugar until well combined. Set aside the remaining 1/2 cup (113g) of powdered sugar in a shallow dish.

  3. Beat in eggs in two separate additions, making sure each one is incorporated before adding the next. Add the extracts and the melted chocolate and beat until well combined. Beat in the flour mixture just until combined.

  4. Cover and refrigerate the dough for at least 2 hours or up to overnight.

  5. Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.

  6. Roll the dough into 15 2-tablespoon size balls, 1 1/4 ounce (35g) each. Roll the dough balls generously in the reserved 1/2 cup of powdered sugar.

  7. Place the dough balls 3 inches apart onto the prepared cookie sheets. Bak until the cookies puff and the tops are set, about 10-12 minutes. Transfer the cookies to a cooking rack to cool.

Chocolate Raspberry Cookie Tartlets

Chocolate Raspberry Cookie Tartlets

My fascination with Christmas cookies started as a child when my elderly neighbor used to bring over a tray of her homemade Christmas cookies every year. I loved the moment where I got to choose a cookie from the beautiful, interesting selection. In my humble opinion, I think a holiday cookie should be something special. It should be something that you don’t eat on a regular basis, maybe because it seems fancy or requires a little extra work to make. Or maybe it has a special meaning or a fond memory. These Chocolate Raspberry Cookie Tartlets check all the boxes for me. They have that something special a cookie needs to be the star of the holiday cookie tray…tender jam-filled chocolate dough, dipped in shiny chocolate with a pretty pop of red.

Print Recipe
 Chocolate Raspberry Cookie Tartlets
Keyword chocolate raspberry, cookies
Servings
cookies
Ingredients
Keyword chocolate raspberry, cookies
Servings
cookies
Ingredients
Instructions
  1. In a medium bowl, sift together powdered sugar, cocoa powder, baking powder and salt.
  2. In a large bowl, beat butter and cream cheese, with an electric mixer on medium speed, until smooth.
  3. Add powdered sugar mixture and beat until well combined.
  4. Beat in egg and vanilla until well combined.
  5. On low speed, beat in flour just until combined.
  6. Divide dough into two equal portions. Wrap with plastic wrap and form into disks. Refrigerate at least two hours or overnight.
  7. Preheat oven to 375ºF. Line two baking sheets with parchment paper.
  8. Roll dough between two sheets of wax paper to 1/8-inch thickness. Cut dough into 3-inch rounds, re-rolling scraps as necessary. If dough becomes too soft at any point, chill in the refrigerator for 10-15 minutes then continue with recipe.
  9. Place rounds on prepared baking sheets. Top each round with a teaspoon of jam.
  10. With a small food safe brush or with your finger, apply a small amount of water to the edge of half of each round. Fold over and press edges to seal.
  11. Bake until tops of cookies look set, about 9-11 minutes. Transfer cookies to a cooling rack and let cool completely.
  12. In a small bowl, mix melted chocolate with coconut oil until smooth.
  13. Dip cookies about 1/3 of the way into melted chocolate. Top with freeze dried fruit or sprinkles.
Recipe Notes

*To find freeze dried raspberries, click here.

To find the cookie cutter I used, click here.

To find food safe brushes, click here.

Grandma’s Apple Crumb Cake

Grandma's Apple Crumb Cake

I remember my grandma making coffee cakes and sweet muffins for breakfast, along with eggs, sausages, hot coffee and a big pitcher of milk on the table. Why do most of our grandmothers cook and bake so well? Because they’ve had decades of trial and error to perfect their recipes, tweaking them here and there until they’re approved and loved by their families, neighbors and friends. This cake has had its share of trial and error. She has earned her place as a well-loved, delicious, beautiful queen of coffee cakes.

A classic coffee cake is usually a subtly sweet cake with cinnamon, crumb topping and maybe some icing. They’re called coffee cakes because they go so well with a cup of coffee, not necessarily because they contain coffee. This Apple Crumb Cake has the elements of a classic coffee cake, but so much better! The cake is fluffy and soft, the crumb topping is chunky and plentiful, and the apples are perfectly tender. And don’t get me started about the icing!

Print Recipe
 Grandma's Apple Crumb Cake
Tender vanilla cake with generous crumb topping and vanilla icing
Course Breakfast, Brunch, Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apples
Crumb Topping
Cake
Icing
Course Breakfast, Brunch, Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apples
Crumb Topping
Cake
Icing
Instructions
Apples
  1. In a large skillet, melt the butter over medium heat. Add the apples, sugar and cinnamon.
  2. Cook, stirring occasionally, until the apples are tender, about 7-10 minutes. Transfer the apples to a bowl and let cool to room temperature.
Crumb Topping
  1. In a medium bowl, mix the flour, brown sugar, sugar, cinnamon and salt.
  2. Work in the butter with your fingertips until the mixture looks like wet sand with no large pieces of butter remaining. Press together to make 1/2-inch chunks.
Cake
  1. Preheat the oven to 325ºF (165ºC). Line a 9-inch cake pan with a removable bottom*, or a 9-inch springform pan, with parchment paper. Wrap the bottom of the cake pan with aluminum foil and place pan on a baking sheet.
  2. In a medium bowl, whisk together the flour, baking powder and salt until well blended.
  3. In a large bowl, cream the butter and sugar, with an electric mixer on medium speed, until light and fluffy. Beat the eggs and vanilla into the butter mixture in three separate addition, making sure each addition is incorporated before adding the next.
  4. In a small bowl, whisk the milk and sour cream together. On low speed, beat the flour mixture into batter in three additions, alternating with milk mixture. Mix just until combined.
  5. Transfer the batter to the prepared cake pan. Smooth the top with a spatula. Drain any excess liquid from the apples. Top the cake batter evenly with apples, then the topping mixture.
  6. Bake until a toothpick inserted into the center of the cake comes out clean, about 50-60 minutes. Cool the cake in pan for 10 minutes. Remove the cake from pan and transfer it to a cooling rack to cool completely.
Icing
  1. In a medium bowl, whisk together the powdered sugar, melted butter, vanilla, salt and 2 tablespoons (30ml) of half & half. Add additional half & half until the desired consistency is reached. Drizzle over the cooled cake.
Recipe Notes

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

Fudge Filled Chocolate Crinkle Cookies

Fudge Filled Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are traditional holiday cookies, probably because of the pretty, crackly powdered sugar covered exterior that reminds us of snow. They always seem to show up on cookie trays at Christmas time and I’ve loved them since I was a child. I decided to take my old favorites to another level by adding a surprise inside! Two years ago, I made some cookies with fudge filling that my family and friends raved over. They’re my Marshmallow Mudslide Cookies. To view the recipe, click here. I used the same concept for these Chocolate Crinkle Cookies. I filled them with a simple, smooth fudge filling that stays soft at room temperature. The results were absolutely delicious!

Print Recipe
 Fudge Filled Chocolate Crinkle Cookies
Chocolate crinkle cookies with a smooth fudge filling that stays soft at room temperature
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Fudge Filling
Chocolate Crinkle Cookies
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Fudge Filling
Chocolate Crinkle Cookies
Instructions
Fudge Filling
  1. In a double boiler or in the microwave*, melt chocolate chips and sweetened condensed milk together until smooth. Set aside to cool while preparing cookie dough.
  2. Cover and refrigerate for two hours. Roll filling into 1-inch balls.
Chocolate Crinkle Cookies
  1. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
  2. In a large bowl, beat butter with an electric mixer until light and fluffy.
  3. Gradually beat in 2 cups (7 3/4 ounces) of powdered sugar until well combined. Set aside remaining 1/2 cup powdered sugar in a shallow dish.
  4. Beat in eggs and vanilla in three separate additions, until smooth. Stop to scrape bowl as needed.
  5. Beat in melted chocolate until combined. Beat in flour mixture just until combined.
  6. Cover and refrigerate dough for 2 hours. Don't skip this step.
  7. Preheat oven to 350ºF. Line two large baking sheets with parchment paper.
  8. Roll dough into 15 2-inch balls, 1 1/4 ounce each. Flatten each ball into a 3-inch disk. Place a fudge ball in the center of each disk and wrap dough around it, pinching edges together to seal. Roll dough balls generously in remaining powdered sugar.
  9. Place dough balls three inches apart on prepared baking sheets. Bake until cookies puff up and tops are set, about 11-13 minutes. Transfer cookies to a cooling rack.
Recipe Notes

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

MAKE AHEAD INSTRUCTIONS: To make cookie dough one day ahead, prepare cookie dough. Cover the surface with plastic wrap and refrigerate in a covered container up to 24 hours. To make fudge filling one day ahead, prepare filling and chill for 1 1/2 to 2 hours. Roll filling into 1-inch balls and place on a parchment lined tray. Cover tightly with plastic wrap and refrigerate up to 24 hours. 

Sweet Cornbread Muffins

These soft, tender, fluffy, sweet cornbread muffins are my favorite version of cornbread ever! No hate to the crumbly, savory cornbread that some people prefer. I like that too! Coincidentally, the latter has fans who leave the most heated comments on my cornbread posts. Maybe their cornbread is making them cranky. This cornbread recipe is delightful and would cheer up anyone, especially when it’s served warm and slathered with butter and honey. Positively divine.

I used a square muffin pan because it makes the muffins look absolutely adorable. The pan is also known as a brownie pan. The pan details are in the recipe notes. Feel fee to use a standard round muffin pan instead.

Print Recipe
 Sweet Cornbread Muffins
Soft, tender, fluffy, sweet cornbread muffins
Keyword cornbread, muffins
Servings
square muffins
Ingredients
Keyword cornbread, muffins
Servings
square muffins
Ingredients
Instructions
  1. Preheat oven to 350ºF. Grease and flour a 12-serving square muffin pan, also known as a brownie pan.* (You can also use a traditional round muffin pan. The baking time may be a little shorter.)
  2. In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
  3. In a separate bowl, whisk eggs, sour cream, oil and butter until smooth.
  4. Add egg mixture into the flour mixture and mix just until combined. A few lumps are okay.
  5. Transfer batter to prepared pan, filling wells halfway full. (Fill 2/3 full if using a round muffin pan.)
  6. Bake until edges turn golden brown and a toothpick inserted into center comes out clean, about 17-20 minutes. Do not over bake.
  7. Let cool in pan for 5 minutes them transfer muffins to a cooling rack. Serve warm or room temperature.
Recipe Notes

*I used a Fat Daddio's square muffin pan. It's available at kitchen stores and online.  If you can't find that one, Chefmade also makes a good one. The cavities on that one are a little smaller, so the baking time may be shorter. To find it, click here.

If you're using a dark colored pan, reduce your oven temperature to 325ºF

Butterscotch Bread

What’s better than the smell of chocolate chip cookies baking or of fresh coffee brewing? The aroma of this warm, sweet buttery loaf of Butterscotch Bread is so heavenly that I’m convinced angel grandmothers bake this on a regular basis in heaven. The rich scent is accompanied by a soft, tender bread topped with a silky butterscotch glaze.

It all starts with browning your butter first. It adds a nutty, deep butter flavor. When browning your butter, use a light colored saucepan so you can see the visual clues. You’ll see it start to foam and brown specks will collect on the bottom of the pan. It will smell nutty and fragrant. Keep a close eye on it. It can go from brown to burnt in a quick second. When your brown butter has cooled to room temperature, the rest of the recipe comes together quickly. You can also brown your butter a day ahead and keep it in the refrigerator. Bring it to room temperate before using.

This delightful bread goes well with coffee or tea and is just as delicious the next day. Store covered at room temperature.

Print Recipe
 Butterscotch Bread
Course Breakfast, Brunch, Dessert
Keyword butterscotch, cake, loaf
Servings
loaf
Ingredients
Butterscotch Bread
Butterscotch Glaze
Course Breakfast, Brunch, Dessert
Keyword butterscotch, cake, loaf
Servings
loaf
Ingredients
Butterscotch Bread
Butterscotch Glaze
Instructions
Butterscotch Bread
  1. In a small saucepan, cook the butter over medium heat until brown and fragrant. When brown specks (not black!) collect at the bottom of the pan, immediately transfer the butter to a small bowl. Let cool to room temperature.
  2. Preheat the oven to 350ºF. Line the bottom of an 8 x 4-inch baking pan with parchment paper. Grease and flour the insides.
  3. In a medium bowl, beat the brown butter, brown sugar, eggs, vanilla and buttermilk until smooth.
  4. Stir in the flour mixture in two additions. Mix just until combined. A few lumps are okay.
  5. Transfer the batter to prepared baking pan. Bake until the top is deep golden brown and q toothpick inserted into center comes out clean, about 38-43 minutes.
  6. Let the bread cool in pan for 10 minutes, them turn it out onto a cooling rack to cool completely. Top with two coats of butterscotch glaze.
Butterscotch Glaze
  1. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and salt.
  2. Continue stirring over medium heat until the mixture comes to a boil. Boil for two minutes.
  3. Turn the heat down and slowly stir in the heavy cream. Keep stirring until mixture is smooth. Remove from heat and stir in the vanilla extract.
  4. Transfer the butterscotch glaze to a small bowl and let cool until thickened.

Blueberry Crumble Bars

Crumb bars with fruit are classic, rustic bars that are easy to make and so delicious. These Blueberry Crumble Bars happen to be the best I’ve ever tasted! With a tender, almost addicting shortbread crust, the filling is perfectly sweet and blanketed with plenty of crisp crumb topping. They’re perfect to pack in a lunch, take on a family picnic or as an addition to a backyard cookout. Everyone who tries these comes back for seconds!

Print Recipe
 Blueberry Crumble Bars
The best Blueberry Crumble Bars ever! Tender shortbread crust topped with sweet blueberry filling and generous crumb topping by Brownie Mischief
Course Dessert
Cuisine American
Keyword bars, blueberry crumble
Servings
Ingredients
Crumb Topping
Crust
Blueberry Filling
Course Dessert
Cuisine American
Keyword bars, blueberry crumble
Servings
Ingredients
Crumb Topping
Crust
Blueberry Filling
Instructions
Crumb Topping
  1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon and salt until well combined. Work the butter into the flour mixture with your fingertips, until it looks like sand, with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Crust
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, overlapping the ends a couple of inches. These will be handles to lift the bars out of the pan.
  2. In a medium bowl, whisk together the flour, powdered sugar, baking powder and salt until well combined. In a large bowl, beat the butter until smooth. Add the flour mixture and beat just until combined.
  3. Press the dough evenly into the baking pan. Bake until the surface looks light golden brown, about 15-20 more minutes. Meanwhile, prepare the filling.
Blueberry Filling
  1. In a large bowl, toss the blueberries with the lemon juice. Mix in the sugar and cornstarch. Pour the blueberry mixture over the warm crust. Top evenly with the crumb topping. Return the pan to the oven and continue baking until the topping is golden brown and the filling starts to bubble, about 28-33 minutes. Let cool completely before removing the bars from the pan. Sprinkle with powdered sugar.

Maple Brown Sugar Madeleines

Maple Brown Sugar Madeleines

I had tea with with a well mannered hedgehog once on a crisp fall day. He brought me a tiny bouquet of flowers, which I placed in a small jam jar filled with water. He said the delightful maple scent of these Madeleines reminded him of his time in the woods, as a young hoglet. When he had his fill of the delicate little cakes, I wrapped some in a tea towel for his journey home.

As cooler weather approaches, I’m always looking for a little something to enjoy with a warm drink and a good book. Although traditional Madeleines typically remind me of spring, these Maple Brown Sugar Madeleines have a cozy fall feeling. They go well with coffee, tea or hot cocoa. If you want to make them for a friend, make the batter and keep it in the refrigerator. Bake the Madeleines right before your friend arrives.

I used a spherical Madeleine pan to make these maple scented little cakes. The Madeleines made in this pan are a little thicker and fluffier than those made in a traditional oval pan. To find the Madeleine pan I used, click here. You can certainly use a traditional pan if you prefer. Keep in mind that the baking time will be shorter and you will end up with about twice as many.

Print Recipe
 Maple Brown Sugar Madeleines
Course Dessert
Cuisine French
Keyword madeleines, maple
Servings
Ingredients
Maple Brown Sugar Madeleines
Maple Icing
Course Dessert
Cuisine French
Keyword madeleines, maple
Servings
Ingredients
Maple Brown Sugar Madeleines
Maple Icing
Instructions
Maple Brown Sugar Madeleines
  1. In a medium bowl, sift together the flour, baking powder and salt.
  2. In a large bowl, beat the eggs, brown sugar and maple extract, on medium-high speed with an electric mixer, until the batter is voluminous, light in color and holds its shape when you lift the beater, about 8-10 minutes.
  3. Combine the melted butter and maple syrup.
  4. Gently fold the the flour mixture into the egg mixture in three additions, alternating with the melted butter. Fold just until combined, being careful not to deflate the batter. Make sure to scrape the bottom of the bowl to ensure that all of the flour is combined.
  5. Cover and refrigerate for 30-45 minutes.
  6. Preheat the oven to 350ºF (177ºC). Grease a spherical Madeleine pan* with nonstick spray or melted butter. Dust the pan with a light coating of flour. Tap out the excess flour.
  7. Fill the wells of the Madeleine pan with batter 3/4 full, about 2 tablespoons each, using a scoop**or a spoon. (If you're using a traditional oval Madeleine pan, fill 3/4 full, about a generous tablespoon of batter in each.)
  8. Bake until golden brown around the edges and puffed in the center, about 10-12 minutes. (Baking time for oval Madeleine pan will be about 7-8 minutes.) Do not over bake.
  9. Cool in the pan for one minute then turn Madeleines out onto a cooling rack to cool completely.
Maple Icing
  1. In a small bowl, whisk together the powdered sugar, melted butter, maple extract and one tablespoon of milk. Add additional milk as needed until your desired consistency is reached, Stir in a pinch of salt to taste.
  2. Brush icing onto the Madeleines with a pastry brush. Apply nuts to the edges of Madeleines. Serve immediately. Madeleines are best served the day they're baked.
Recipe Notes

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

**To find the scoop I used, click here.