Ingredient: baking powder

Pineapple Coconut Cake Bars

Posted on by Mari Vasseur
Pineapple Coconut Cake

If you like tropical flavors, you’ll love this spring dessert from my childhood. We used to call it Pineapple Coconut Snack Cake, but I would consider it more of a cake bar, so I changed the name to Pineapple Coconut Cake Bars. We would typically enjoy it on Easter or Mother’s Day because it was my mom’s favorite. It’s buttery, moist and rich. It’s also kind of addicting, because everyone always asks for seconds. You can double the recipe if you need to.

 

Pineapple Coconut Cake Bars

by Mari Vasseur
Soft, ultra-moist pineapple cake topped with a buttery toasted coconut topping
Print Recipe
Course Dessert
Servings 9

Ingredients
  

Cake

  • 1 cup plus 2 tablespoons (142g ) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ¼ cup (57g) unsalted butter, melted
  • 1 cup (200g) sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 8 oz (227g) can crushed pineapple in juice, undrained
  • ½ teaspoon pure vanilla extract

Topping

  • ¼ cup (57g) unsalted butter
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • â…› teaspoon fine sea salt
  • â…“ cup (78ml) heavy cream
  • 1 cup (75g) sweetened coconut flakes
  • ½ cup (50g) chopped toasted pecans
  • ½ teaspoon pure vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350ºF (180ºC). Grease an 8-inch square baking pan.
  • In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, whisk the melted butter, sugar, egg, egg yolk and vanilla until smooth & creamy. tir in the pineapple until incorporated. Stir in the flour mixture just until combined.
  • Transfer the batter to the prepared baking pan. Bake until the top is golden brown and a toothpick inserted into center of cake comes out clean, about 20-25 minutes.

Topping

  • In a medium-sized saucepan over medium heat, melt the butter with the granulated sugar, brown sugar and salt. Whisk in the heavy cream.
  • When the mixture starts to bubble, turn the heat down to low and simmer until thickened, about 3 minutes.
  • Remove from heat and stir in the coconut, pecans and vanilla. Spread over the warm cake. Let cool at least 15 minutes before cutting the cake.
Keyword cake, pineapple coconut

Chocolate Chip Cookie Bread

Posted on by Mari Vasseur
Chocolate Chip Cookie Bread

This is the ultimate chocolate chip bread! There are no cookies in this recipe, but it tastes so much like freshly baked chocolate chip cookies that Chocolate Chip Cookie Bread is the perfect name for it. Brown sugar, vanilla and semisweet chocolate chips really help to mimic that beloved chocolate chip cookie flavor. I love the big pockets of chocolate that come from using jumbo chocolate chips, but of course you can use regular or mini chocolate chips if you prefer.

I typically wait until a loaf is cooled off before slicing it, but in this case, I wanted to capture the melted pools of chocolate for the video. The fresh baked chocolate chip aroma was so heavenly, that it took all of my willpower not to immediately devour the entire loaf! It’s easier to slice a fresh baked loaf when it’s cooled off. But if you want to experience the melty chocolate chips, warm your slice in the microwave for 8-10 seconds.

Chocolate Chip Cookie Bread

A moist, tender loaf cake with brown sugar and chocolate chips that tastes just like chocolate chip cookies
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

  • 1 ¾ cups (223g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, room temperature
  • 1 cup (200g) packed brown sugar
  • 1 large egg, room, temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (118ml) whole milk, room temperature
  • ½ cup (113g) sour cream, room temperature
  • 1 ½ cups (9 oz or 255g) semisweet chocolate chips
  • 1 teaspoon all purpose flour

Instructions
 

  • Preheat oven to 375ºF (190ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
  • In a medium-size bowl, whisk together the 1 3/4 cups (223g) flour, baking powder, baking soda and salt.
  • In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, egg yolk and vanilla in 3 separate additions, making sure each one is fully incorporated before adding the next.
  • In a small bowl, whisk the milk and sour cream together.
  • Add the flour mixture to the batter in two additions, alternating with half of the milk mixture after each addition. Beat just until combined. Do not over mix.
  • Set aside a handful of chocolate chips for the top of the loaf. In a small bowl, toss the remaining chips with 1 teaspoon flour, making sure to coat them all, then fold them into the batter. This will help to prevent them from sinking. Transfer the batter to the prepared loaf pan. Top with the reserved chocolate chips.
  • Bake for 10 minutes. Turn the oven temperature down to 325ºF (165ºC) and continue baking until the loaf is golden brown and a toothpick inserted in center comes out clean, about 45-50 more minutes. Cool the loaf in pan for 10 minutes then turn the loaf out onto a cooling rack.

Notes

*If you want to use mini chocolate chips, use one cup (6 oz or 170g)
Keyword cake, chocolate chip

Blueberry Ripple Scones

Posted on by Mari Vasseur
Blueberry Ripple Scones

Once there was a blueberry scone. She was good and reliable. One day she felt bored and tired of her soggy blueberries. She thought about her friend, the other blueberry scone. The one with the dried blueberries. The shriveled up blueberries reminded her of raisin bran. “It’s time for a change,” she thought. So she grabbed her friend, and they headed over to Brownie Mischief for a makeover.

That’s how Blueberry Ripple Scones were born, at least in my imagination. These scones are the new and improved, elevated version of blueberry scones. They have a ribbon of sweet blueberry compote swirling through the tender vanilla dough, making them look beautiful and taste delicious. Although the blueberry compote is quick to make, it requires a little more effort than simply folding blueberries into the dough. But it’s definitely worth it. I like to make my compote the night before, then it’s ready to go when I make my scones in the morning.

Blueberry Ripple Scones

Vanilla scones with ribbons of sweet blueberry compote and crunchy sugar topping
Print Recipe
Course Breakfast, Brunch
Servings 8 scones

Ingredients
  

Scones

  • 1 ¾ cups (7 7/8 oz or 226g) all purpose flour, sifted
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 7 tablespoons (3 1/2 oz or 100g) cold, unsalted butter, cubed
  • ½ cup (4 oz or 113g) cold heavy cream Plus more for tops
  • ¼ cup (2 oz or 57g) cold sour cream
  • ¾ teaspoon pure vanilla extract
  • â…“ cup (3 1/2 oz or 100g) blueberry compote Recipe below
  • coarse sugar for tops

Blueberry Compote

  • ¾ cup (4 oz or 113g) blueberries
  • 3 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice

Instructions
 

Scones

  • Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Work the butter into the flour with your fingertips or with a pastry blender, until pea size pieces form.
  • In a small bowl whisk together the heavy cream, sour cream and vanilla.
  • Stir the cream mixture into flour mixture until a shaggy dough is formed.
  • Turn the dough out onto a lightly floured surface. Pat the dough into an oval. Spoon dollops of blueberry compote onto the dough. Fold the dough over onto itself 3 times.
  • Form the dough into a 1-inch thick round, about 6 1/2-inches in diameter. Cut the dough into 8 wedges.
  • Place the scones 2 inches apart on the prepared baking sheet. Chill the scones in refrigerator for 20 minutes.
  • Heat your oven to 375ºF. Brush the tops of scones with heavy cream. Sprinkle with coarse sugar.
  • Bake until the edges look golden brown, about 18-22 minutes.

Blueberry Compote

  • In a small saucepan over medium heat, cook the blueberries, sugar, cornstarch and lemon juice, stirring until the sugar is dissolved and the blueberries start to release their juices.
  • Turn the heat down to low and simmer, stirring occasionally, until thick and jammy, about 3-4 minutes. Remove from heat and let cool completely. Cover and store in refrigerator until ready to use.

Notes

*To find coarse sugar, click here.
To find purple coarse sugar, click here.
Keyword blueberry, scones

Glazed Lemon Muffins

Posted on by Mari Vasseur
Glazed Lemon Muffins

However your day is going today, it’s about to get better. I can confidently say these lemon muffins are some of the best you will ever taste. Follow the recipe exactly, weigh your ingredients and you’ll be enjoying these soft, tender muffins in no time. These delightful muffins are perfect for breakfast, brunch or an anytime snack. I love enjoying one with a cup of strawberry green tea or chamomile tea.

Glazed Lemon Muffins

Soft, tender lemon muffins glazed with lemon icing
Print Recipe
Course Breakfast, Brunch
Servings 12 muffins

Ingredients
  

Muffins

  • 2 ¼ cups (288g) all purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (198g) sugar
  • Zest of 2 medium lemons
  • 2 large eggs, room temperature
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure lemon extract
  • 1 cup (8 oz or 227g) sour cream, room temperature

Icing

  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon (14g) melted butter
  • 2-3 tablespoons (15-45ml) fresh lemon juice

Instructions
 

Muffins

  • Preheat the oven to 375ºF (190ºC). Line a 12-serving muffin pan with tulip baking liners.* (You can also use standard muffin liners. They hold less batter so you may end up with a couple of extra muffins.)
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  • In a large bowl, cream the butter, sugar and lemon zest, with an electric mixer, until light and fluffy. Add the eggs one at a time and beat until well incorporated. Add the extracts and beat until combined.
  • On low speed, mix in the flour mixture in two additions, alternating with half of sour cream after each addition. Mix just until combined. The batter will be thick.
  • Divide the batter evenly into muffin liners. (If using standard muffin liners, fill 3/4 full.) Bake at 375ºF (190ºC) for 5 minutes. Turn the oven heat down to 350ºF (180ºC) and continue baking the muffins until a toothpick inserted into the centers comes out clean, about 12-16 more minutes. Do not over bake.
  • Transfer the muffins to a cooling rack to cool completely. Brush icing onto the muffin tops with a small pastry brush.

Icing

  • Whisk the powdered sugar, melted butter, and 1 tablespoon (15ml) of lemon juice together until smooth. Add additional lemon juice until your desired consistency is reached.

Notes

*To find  tulip muffin liners, click here.
To find floral tulip muffin liners, click here.
Keyword lemon, muffins

Pink Velvet Cookies

Posted on by Mari Vasseur
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.

Pink Velvet Cookies

Pink vanilla flavored crinkle cookies with chewy exteriors and soft, velvety centers
Print Recipe
Course Dessert
Servings 14 cookies

Ingredients
  

  • 1 ¾ cups (7 7/8 ounces) all purpose flour, sifted
  • 3 tablespoons (1/2 ounce) cornstarch
  • 1 teaspoon baking powder
  • scant ½ teaspoon fine sea salt
  • ½ cup (4 ounces) unsalted butter, softened
  • 1 cup (7 ounces) sugar
  • 1 tablespoon vegetable oil or neutral oil of your choice
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon natural cherry flavoring See notes below*
  • 1 small pea size drop pink gel food color I used Americolor deep pink**

Optional

  • ½ cup white chocolate chips

Instructions
 

  • Preheat oven to 350ºF. Line two large cookie sheets with parchment paper.
  • In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
  • In a large bowl, cream butter, sugar and oil until light and fluffy.
  • Beat egg whites into butter mixture in two addition, until well combined.
  • Beat in extracts until well combined.
  • 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.
  • Add flour mixture to batter and beat just until combined. Mix in white chocolate chips if using.
  • 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.
  • Bake until cookies are puffed and tops are set, about 11-13 minutes. Transfer cookies to a cooling rack.

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.
Keyword cookies, pink velvet

Little Strawberry Heart Cake

Posted on by Mari Vasseur

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.

Little Strawberry Heart Cake

A six inch heart shaped vanilla cake with fresh strawberries and two-ingredient frosting
Print Recipe
Course Dessert

Ingredients
  

  • ½ cup chopped strawberries
  • 2 teaspoons sugar
  • 1 cup (4 ounces) cake flour, sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 3 tablespoons (1 1/2 ounces) unsalted butter, softened
  • ½ cup (3 1/2 ounces) sugar
  • 1 tablespoon vegetable oil or neutral oil of your choice
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • â…“ cup whole milk, room temperature
  • 3 tablespoons sour cream, room temperature
  • 8 ounces cream cheese, softened
  • 1 7.5 ounce jar Marshmallow Fluff
  • tiny drop pink gel food color I used Americolor deep pink*

Optional Decor

  • strawberries
  • meringue powder** or pasteurized egg whites
  • sugar

Instructions
 

  • In a small bowl, combine strawberries and 2 teaspoons sugar. Set aside to macerate for about 30 minutes.
  • Preheat oven to 350ºF. Line the bottom of a 6-inch heart shaped cake pan*** with parchment paper. Grease and flour the sides.
  • In a medium bowl, whisk together flour, baking powder and salt.
  • In a large bowl, cream butter, sugar and oil with an electric mixer, until light and fluffy.
  • Beat in egg and vanilla in two separate additions until well combined.
  • In a small bowl, whisk together milk and sour cream.
  • Beat flour mixture into batter in two additions, alternating with milk mixture.
  • 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.
  • In a large bowl, stir cream cheese with a spatula to smooth out lumps.
  • Add marshmallow fluff and beat until well combined. Add food gel color with a toothpick and beat until evenly distributed.
  • 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

  • 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.

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.
 
Keyword cake, strawberry

Cinnamon Crumble Scones

Posted on by Mari Vasseur

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.

Cinnamon Crumble Scones

Print Recipe
Course Breakfast, Brunch
Servings 8 scones

Ingredients
  

Crumb Topping

  • ¼ cup (1 1/8 ounces) all purpose flour
  • 1 tablespoon brown sugar
  • 1 tablespoon sugar
  • â…› teaspoon ground cinnamon
  • pinch fine sea salt
  • 1 ½ tablespoons cold, unsalted butter, cubed

Cinnamon Filling

  • ¼ cup (1 3/4 ounces) brown sugar
  • 1 ½ tablespoons unsalted butter, melted
  • 2 teaspoons all purpose flour
  • 1 teaspoon ground cinnamon

Scones

  • 1 ¾ cups (7 7/8 ounces) all purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 7 tablespoons (3 1/2 ounces) cold, unsalted butter, cubed
  • ½ cup cold heavy cream plus extra for tops
  • ¼ cup cold sour cream
  • ½ teaspoon pure vanilla extract

Icing

  • ½ cup (2 ounces) powdered sugar, sifted
  • 1 tablespoon melted butter
  • 1-2 tablespoons whole milk, room temperature
  • ¼ teaspoon pure vanilla extract

Instructions
 

Crumb Topping

  • In a medium bowl, combine flour, brown sugar, sugar cinnamon and salt.
  • Work in butter with your fingertips until it looks like wet sand. Press together to make dime size chunks.
  • Set aside in refrigerator until ready to use.

Cinnamon Filling

  • In a small bowl, mix filling ingredients together until well combined.

Scones

  • Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together flour, baking powder and salt.
  • Work butter into flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed.
  • In a small bowl, whisk together heavy cream, sour cream and vanilla extract.
  • 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.
  • Turn dough out onto a lightly floured surface. Fold dough over onto itself a couple of times.
  • 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.
  • Shape dough into a 7-inch round, about 3/4-inch thickness. Cut into 8 wedges. (Or 6 wedges if you prefer larger scones.)
  • 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.
  • Brush tops of scones with heavy cream. Top with crumb topping. Bake until light golden brown, about 18-22 minutes.
  • Transfer scones to a cooling rack to cool. Drizzle with icing.

Icing

  • In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.
Keyword cinnamon, scones

Chocolate Gingerbread

Posted on by Mari Vasseur
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!

Chocolate Gingerbread

Print Recipe
Course Dessert
Servings 1 loaf

Ingredients
  

Chocolate Gingerbread

  • 1 ¼ cups (156g) all purpose flour, sifted plus extra for dusting the pan
  • â…“ cup (28g) Dutch process unsweetened cocoa powder, sifted plus extra for dusting the pan
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • â…› teaspoon ground cloves
  • 1 cup (200g) packed dark brown sugar
  • ½ cup (115ml) vegetable oil or neutral oil of your choice
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (113g) sour cream, room temperature
  • ½ cup (118ml) whole milk, room temperature

Cream Cheese Frosting

  • ¼ cup (57g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 cups (234g) powdered sugar, sifted
  • 2-3 tablespoons (30-45ml) whole milk, room temperature
  • ¼ teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Instructions
 

Chocolate Gingerbread

  • 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.
  • In a medium-size bowl, whisk together the flour, cocoa powder, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves until well blended
  • In a large bowl, beat the brown sugar, oil, eggs and vanilla together until smooth.
  • In a small bowl, whisk together the sour cream and milk.
  • Add flour the mixture to the batter in two additions, alternating with the milk mixture, beating just until combined.
  • Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 38-45 minutes.
  • 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

  • In a medium bowl, beat the butter and cream cheese together until smooth.
  • 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.

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.
Keyword cake, chocolate gingerbread

Chocolate Peppermint Crinkle Cookies

Posted on by Mari Vasseur

Chocolate Peppermint Crinkle Cookies

Fudgy chocolate peppermint crinkle cookies
Print Recipe
Course Dessert
Servings 15 cookies

Ingredients
  

  • 1 â…“ cups (170g) all purpose flour, sifted
  • 2 tablespoons (12g) unsweetened Dutch process cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • â…“ cup (75g) unsalted butter, softened
  • 2 ½ cups (340g) powdered sugar, sifted and divided
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure peppermint extract
  • 2 ounces (57g) unsweetened chocolate, melted and cooled to room temperature

Instructions
 

  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • 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.
  • 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.
  • Cover and refrigerate the dough for at least 2 hours or up to overnight.
  • Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  • 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.
  • 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.
Keyword cookies

Chocolate Raspberry Cookie Tartlets

Posted on by Mari Vasseur
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.

Chocolate Raspberry Cookie Tartlets

Print Recipe
Servings 20 cookies

Ingredients
  

  • 1 ½ cups (6 ounces) powdered sugar
  • â…“ cup (1 ounce) unsweetened Dutch process cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup (4 ounces) unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups (9 ounces) all purpose flour, sifted
  • ½ cup (5 ounces) raspberry jam or or fruit spread
  • 4 ounces melted semisweet or bittersweet chocolate
  • 1 teaspoon melted coconut oil or vegetable shortening
  • crushed freeze dried raspberries or sprinkles of your choice Optional

Instructions
 

  • In a medium bowl, sift together powdered sugar, cocoa powder, baking powder and salt.
  • In a large bowl, beat butter and cream cheese, with an electric mixer on medium speed, until smooth.
  • Add powdered sugar mixture and beat until well combined.
  • Beat in egg and vanilla until well combined.
  • On low speed, beat in flour just until combined.
  • Divide dough into two equal portions. Wrap with plastic wrap and form into disks. Refrigerate at least two hours or overnight.
  • Preheat oven to 375ºF. Line two baking sheets with parchment paper.
  • 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.
  • Place rounds on prepared baking sheets. Top each round with a teaspoon of jam.
  • 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.
  • Bake until tops of cookies look set, about 9-11 minutes. Transfer cookies to a cooling rack and let cool completely.
  • In a small bowl, mix melted chocolate with coconut oil until smooth.
  • Dip cookies about 1/3 of the way into melted chocolate. Top with freeze dried fruit or sprinkles.

Notes

*To find freeze dried raspberries, click here.
To find the cookie cutter I used, click here.
To find food safe brushes, click here.
Keyword chocolate raspberry, cookies

Grandma’s Apple Crumb Cake

Posted on by Mari Vasseur
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!

Grandma's Apple Crumb Cake

Tender vanilla cake with generous crumb topping and vanilla icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8 servings

Ingredients
  

Apples

  • 1 tablespoon (14g) butter
  • 3 cups (340g) chopped apples (1/2-inch pieces) Use any combination of your favorite baking apples.
  • 2 tablespoons (25g) sugar
  • ½ teaspoon ground cinnamon

Crumb Topping

  • 1 cup (128g) all purpose flour
  • â…“ cup (67g) brown sugar
  • 3 tablespoons (38g) sugar
  • ¼ teaspoon ground cinnamon
  • Scant ¼ teaspoon fine sea salt
  • 6 tablespoons (85g) cold, unsalted butter, cubed

Cake

  • 1 â…” cups (213g) all purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup (118ml) whole milk, room temperature
  • â…“ cup (75g) sour cream, room temperature

Icing

  • 2 cups (234g) powdered sugar, sifted
  • 2 tablespoons (28g) unsalted butter, melted
  • ½ teaspoon vanilla bean paste or pure vanilla extract
  • 1 pinch fine sea salt
  • 3-4 tablespoons (45-60ml) half & half cream, room temperature

Instructions
 

Apples

  • In a large skillet, melt the butter over medium heat. Add the apples, sugar and cinnamon.
  • 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

  • In a medium bowl, mix the flour, brown sugar, sugar, cinnamon and salt.
  • 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

  • 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.
  • In a medium bowl, whisk together the flour, baking powder and salt until well blended.
  • 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.
  • 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.
  • 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.
  • 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

  • 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.

Notes

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

Fudge Filled Chocolate Crinkle Cookies

Posted on by Mari Vasseur
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!

Fudge Filled Chocolate Crinkle Cookies

Chocolate crinkle cookies with a smooth fudge filling that stays soft at room temperature
Print Recipe
Course Dessert
Servings 15 cookies

Ingredients
  

Fudge Filling

  • ¾ cup (4 1/2 ounces) semisweet chocolate chips
  • ½ cup (6 ounces) sweetened condensed milk

Chocolate Crinkle Cookies

  • 1 â…“ cups (6 ounces) all purpose flour, sifted
  • 2 tablespoons unsweetened cocoa powder, preferably Dutch process
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • â…“ cup (2 5/8 ounces) unsalted butter, softened
  • 2 ½ cups (9 5/8 ounces) powdered sugar, sifted and divided
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ounces unsweetened chocolate, melted and cooled to room temperature

Instructions
 

Fudge Filling

  • 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.
  • Cover and refrigerate for two hours. Roll filling into 1-inch balls.

Chocolate Crinkle Cookies

  • In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
  • In a large bowl, beat butter with an electric mixer until light and fluffy.
  • 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.
  • Beat in eggs and vanilla in three separate additions, until smooth. Stop to scrape bowl as needed.
  • Beat in melted chocolate until combined. Beat in flour mixture just until combined.
  • Cover and refrigerate dough for 2 hours. Don't skip this step.
  • Preheat oven to 350ºF. Line two large baking sheets with parchment paper.
  • 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.
  • 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.

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. 
Keyword chocolate, cookies