Ingredient: cornstarch

Wild Blueberry & Maple Breakfast Cake

Posted on by Mari Vasseur
Wild Blueberry & Maple Breakfast Cake

My personal eating philosophy is to eat everything in moderation. As you may know, I love enjoying desserts on occasion, but in my daily life I try to eat a variety of foods, mostly plants. One of my favorite plant foods, which happen to be loaded with antioxidants, are blueberries. Wild blueberries are especially rich in antioxidants. Wild blueberry season is during the summer, but luckily the frozen ones are available year around. I can happily eat a handful of blueberries, but it’s so much fun to make blueberry recipes too! I reached for my bag of frozen wild blueberries to make this subtly sweet breakfast cake. It reminds me of blueberry muffins or fluffy blueberry pancakes. For this recipe, I topped the cake with whipped cream and homemade Blueberry Maple Syrup, which is perfect for a weekend breakfast or brunch. For a more simple, cozy breakfast, try this cake served warm with butter and maple syrup. So delicious and comforting!

Wild Blueberry & Maple Breakfast Cake

Subtly sweet, rustic wild blueberry and maple cake, topped with whipped cream and homemade blueberry maple syrup by Brownie Mischief
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 9

Ingredients
  

Cake

  • 1 â…” cups (212g) all purpose flour, sifted
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure maple extract or natural maple flavoring
  • ½ cup (118ml) whole milk, room temperature
  • â…“ cup (75g) sour cream, room temperature
  • 1 cup (142g) wild blueberries, fresh or frozen See note below*

Blueberry Maple Syrup

  • 1 cup (142g) wild blueberries, fresh or frozen
  • ¼ cup (60ml) real maple syrup
  • 1 pinch fine sea salt
  • â…“ cup (78ml) plus 1 tablespoon (15ml) water, divided
  • 2 teaspoons cornstarch

Sweetened Whipped Cream

  • ¾ cup (177ml) cold heavy whipping cream
  • 2 tablespoons (15g) powdered sugar, sifted
  • ¼ teaspoon pure vanilla extract

Instructions
 

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, baking powder, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, beat the butter, brown sugar and granulated sugar together, with an electric mixer on medium speed, until pale and fluffy. Beat in the eggs and maple extract in three additions, making sure each one is incorporated before adding the next.
  • In a small bowl, whisk together the milk and sour cream until well blended. Stir the flour mixture into the batter by hand, in two additions, followed by half of the milk mixture after each addition. Mix just until combined. Do not over mix. Gently stir in the blueberries.
  • Transfer the batter to the prepared cake pan. Smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a cooling rack. Serve warm or at room temperature.

Blueberry Maple Syrup

  • In a small saucepan over medium heat, cook the blueberries, maple syrup, salt and 1/3 cup (78ml) of water until the blueberries are softened, about 3-4 minutes. In a small bowl, create a slurry by whisking together the cornstarch with the remaining 1 tablespoon (15ml) of water. Stir the slurry into the blueberry mixture. Continue cooking and stirring until thickened, about 1-2 more minutes. Remove from heat and set aside to cool.

Sweetened Whipped Cream

  • In a large bowl, whip the heavy whipping cream, with an electric mixer at medium speed, until frothy. Add the powdered sugar and vanilla. Continue whipping, at medium-high speed, until medium peaks form. Do not over whip. Cover and refrigerate until ready to use.

Notes

*If you're using frozen blueberries, there's no need to defrost them first. Just gently pat them dry with paper towels before adding them to your batter. If your blueberries are very icy, rinse them with cold water, then gently pat them dry with paper towels.
Keyword blueberry, cake

Caramel Apple Crumble Hand Pies

Posted on by Mari Vasseur
Caramel Apple Crumble Hand Pies

Fresh apples + flaky pie crust + buttery streusel topping + caramel drizzle = a heavenly combination of autumn flavors, textures and aromas in one handheld treat. These Caramel Apple Crumble Hand Pies are irresistible and even a little addicting. They’re the perfect bake for a crisp autumn day and they go beautifully with all of the warm, cozy fall drinks from lattes to teas.

With this recipe, I’m sharing an idea I use to fill the pies with even more apples, which is cutting the top crusts a bit larger than the bottom crusts. It’s also helpful to arrange the apples on the crusts by hand which helps to avoid any air pockets.

The buttery crumb topping takes these hand pies to another level. You can add as much or as little of the crumb topping as you like. Typically I say to follow measurements strictly when baking, because it’s an exact science, but with this streusel crumb topping, go ahead and measure with your heart when topping your hand pies.

 

Caramel Apple Crumble Hand Pies

Fresh apple hand pies with buttery streusel crumb topping and caramel drizzle
Print Recipe
Course Dessert
Cuisine American
Servings 6 hand pies

Ingredients
  

Pie Crust

  • 2 â…” cups (340g) all purpose flour, sifted
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon fine sea salt
  • ¼ cup (47g) vegetable shortening
  • ¾ cup (170g) cold, unsalted butter, cubed
  • ½ cup (118ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar

Apple Filling

  • 3 1/2-4 cups (14 oz or 397g) peeled, sliced apples See notes below*
  • 2 teaspoons lemon juice
  • 1 tablespoon (14g) butter
  • 6 tablespoons (75g) packed brown sugar
  • 2 teaspoons (20g) cornstarch
  • ¾ teaspoon cinnamon
  • â…› teaspoon fine sea salt
  • 1 tablespoon (15ml) apple cider or apple juice

Crumb Topping

  • ¾ cup (96g) all purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (25g) packed brown sugar
  • ¼ teaspoon cinnamon
  • 1 pinch fine sea salt
  • ¼ cup cold, unsalted butter, cubed

Assembly

  • 1 ½ tablespoons (21g) butter, softened
  • egg wash 1 egg yolk beaten with 2 teaspoons of water
  • caramel sauce store bought or homemade**

Instructions
 

Pie Crust

  • In a large bowl, whisk together the flour, granulated sugar and salt. Work in the shortening with your fingertips until it's evenly dispersed. Work in the butter until flat dime-sized pieces are formed.
  • In a small bowl, combine the ice water and vinegar. Sprinkle the ice water mixture over the flour mixture a little at a time and stir just until the dough comes together. You may not need all of the liquid, depending on your climate. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough! Divide the dough into 2 equal portions and form the portions into 1/2-inch thick rectangular blocks. Wrap them with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Apple Filling

  • In a small bowl whisk the apple juice together with the cornstarch. Set aside. Toss the apples and lemon juice together in a large bowl. Melt the butter in a large skillet over medium heat. When the butter is melted and starts to sizzle add the apples, brown sugar, cinnamon, and salt. Stir gently until well combined. Cook until the sugar melts and the mixture starts to bubble. Turn the heat down to medium-low and simmer until the apples soften a bit, about 2-3 minutes. Stir in the cornstarch mixture. Continue cooking until the sauce thickens, about 2 minutes. Transfer the contents of the pan to a bowl and set aside to cool to room temperature, about 20 minutes.

Crumb Topping

  • In a medium-sized bowl, whisk together the flour, sugar, brown sugar, cinnamon 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 remaining. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Assembly

  • Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut out 6 rectangles measuring 3 by 4 1/2-inches for the bottoms. Cut out 6 rectangles measuring 3 1/4 by 4 3/4-inches for the tops.
  • Chill the cut dough rectangles in the refrigerator for 15 minutes. Meanwhile preheat the oven to 375ºF (190ºC). Place the 6 bottom pieces on the baking sheet about 2 inches apart. Brush the perimeter edges of the dough with egg wash. Top with filling to within 1/2 inch of the edges. Pinch off pieces of the softened butter and dot the tops of the filling. Place on the top pieces of dough and press the edges together to seal. Crimp the edges with a fork. Brush the pies with egg wash. Cut a 1/2-inch ventilation slit in the top of each one. Top with crumb topping, pressing it lightly to adhere.
  • Bake until golden brown, about 20-25 minutes. Let the pies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Drizzle the warm or room temperature pies with caramel sauce.

Notes

*Slice the apples about 3/8-inch thick, then cut the slices in half
**For my Homemade Caramel Sauce recipe, click here. For my Easy Caramel Sauce recipe, click here. For store bought caramel sauce, click here.
Keyword caramel apple crumble, hand pies, pie

Bakery Style Marble Confetti Cookies

Posted on by Mari Vasseur
Bakery Style Marble Confetti Cookies

I think of April as one of the most festive months; spring flowers begin to bloom, we celebrate Easter and it’s also my birthday month. It’s a good time to make my big Bakery Style Marble Confetti Cookies. They have the perfect texture with soft, centers and crisp edges. The pretty pink cookie dough and the rainbow sprinkles make them so cheery and fun. They’re ideal for birthday parties and spring celebrations.

My method of adding in extra sprinkles gives the tops of the cookies extra sprinkles without hiding the pretty pink marbling. You can change up the colors of the dough to match your event. You can also add mix-ins, such as white chocolate chips, Easter candy or spring-themed sprinkles if you like. The possibilities are endless.

Bakery Style Marble Confetti Cookies

by Mari Vasseur
Large marbled bakery style cookies with rainbow sprinkles
Print Recipe
Course Dessert
Servings 8 large cookies

Ingredients
  

  • 2 cups (255g) all purpose flour, sifted
  • 1 tablespoon (9g) cornstarch
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 10 tablespoons (142g) unsalted butter, room temperature
  • â…” cup (132g) granulated suger
  • ¼ cup (50g) packed brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 3-4 drops pink gel food coloring I used Americolor deep pink
  • ½ cup (75g) rainbow sprinkles, divided

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line a large cookie sheet with parchment paper.
  • In a medium-sized bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda until well blended.
  • In a large bowl, beat the butter, granulated sugar and brown sugar, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg and egg yolk in 2 separate additions until well incorporated. Beat in the extracts. On low speed, beat in the flour mixture, just until combined.
  • Divide the dough into 2 equal portions, using a kitchen scale for accuracy. Place the dough into 2 separate bowls. Mix the food coloring into one of the dough portions, a little at a time until your desired shade is achieved.
  • Place 3 tablespoons of sprinkles into a small, shallow bowl and set aside. Divide the remaining sprinkles in half. Mix each half of the sprinkles into the 2 separate dough colors.
  • Divide each color of dough into 16 portions, approximately 1 tablespoon each. Roll them into balls. Dip each dough ball into the reserved bowl of sprinkles, pressing gently to adhere the sprinkles to the bottoms of the dough balls.
  • Take 2 balls of each color of dough (4 total) and arrange them in a checkerboard pattern, sprinkle side up. Roll them together to form a large ball. Repeat this process to make 8 large dough balls. Form the dough balls into cylinder shapes and place them sprinkle side up onto the cookie sheet, about 3 inches apart. You may need to bake them in 2 batches.
  • Bake until the cookies are slightly puffed and the tops are set, about 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.

Notes

To find the pink food coloring I used, click here.  
Keyword birthday cake, confetti, cookies

Blackberry Dark Chocolate Blondies

Posted on by Mari Vasseur
Blackberry Dark Chocolate Blondies

This past January and February were rough months. I insist that March will be much better. I’m starting this month off on a strong positive note by sharing my incredible, Blackberry Dark Chocolate Blondie recipe with you. This is one of the most uniquely delicious, perfectly balanced blondie recipes I’ve ever tasted. These rich, golden blondies are made with brown butter which makes the best blondies. The extra step of browning the butter is so worth it! And, rather than tossing a few blackberries into the batter, a quick homemade blackberry jam intensifies and elevates the blackberry flavor to another level. The fresh blackberry jam swirls together in the oven with pools of melted dark chocolate, creating a wildly delicious flavor experience.

Blackberry Dark Chocolate Blondies

by Mari Vasseur
Rich golden blondies made with brown butter, swirled with a quick homemade blackberry jam and pools of melted dark chocolate
Print Recipe
Course Dessert
Servings 9 blondies

Ingredients
  

  • 1 ¾ cups (240g) blackberries, divided
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • ¾ cup (170g) unsalted butter, cubed
  • 1 ½ cups (192g) all purpose flour, sifted
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking powder
  • 1 ¼ cups (250g) packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons pure vanilla extract
  • 3 ounces (85g) dark chocolate, broken into bite size pieces

Instructions
 

  • Set aside 3/4 cup (100g) of blackberries. Combine the remaining 1 cup (140g) of blackberries with the granulated sugar, lemon juice and cornstarch in a small saucepan. Bring to a boil, over medium heat. Boil for 1 minute. Turn the heat down to low and simmer, stirring occasionally, until the blackberries soften and break down, about 6-8 minutes. Smash the blackberries with the back of a spoon as they cook. Pass the blackberries through a sieve or a food mill to remove the seeds. Stir in the reserved blackberries and set aside to cool to room temperature.
  • 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 325ºF. (165ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  • In a medium-sized bowl, whisk together the flour, salt, and baking powder until well blended.
  • Add the brown sugar to the browned butter. Whisk until smooth. Add the egg, egg yolk and vanilla extract. Whisk until smooth and well blended. Stir in the flour mixture just until combined.
  • Set aside a few of the larger chocolate pieces for the top of the blondies. Stir the remaining chocolate pieces into the batter. Spread half of the batter into the baking pan. Spoon generous 2 tablespoon-size portions of batter into the pan, distributing them all over the surface. Spoon the blackberry mixture in between the batter portions. Top with the reserved chocolate pieces.
  • Bake until the top of the batter 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 25-30 minutes.

Notes

Feel free to use frozen blackberries if fresh blackberries are unavailable.
Keyword bars, blackberry, blondies

Chocolate Hedgehog Cookies

Posted on by Mari Vasseur
Chocolate Hedgehog Cookies

Hedgehogs are such charming creatures that I just had to make a cookie in their honor. They come out of hibernation in early spring so it’s the perfect time to share these cookies as we anticipate spring’s arrival. These delightful cookies are made of a chocolate cookie dough which is similar in texture to shortbread. It makes a delicious base for the white chocolate filling. Chocolate sprinkles make perfect hedgehog “fur’ and dabs of white chocolate make cute snouts and paws. The finished cookies are 2 1/2 inches wide which makes them a bit easier to decorate, but you can make them smaller if you wish. Baking times will be shorter for smaller cookies.

 

Chocolate Hedgehog Cookies

by Mari Vasseur
Chocolate thumbprint-style hedgehog cookies with chocolate sprinkles and white chocolate filling
Print Recipe
Course Dessert
Servings 16 cookies

Ingredients
  

  • 2 cups (255g) all purpose flour, sifted
  • ½ cup (44g) unsweetened cocoa powder, sifted
  • 1 ½ tablespoons (15g) cornstarch
  • ½ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, softened
  • â…” cup (132g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 large egg white
  • ¼ cup (48g) chocolate sprinkles
  • 6 ounces (170g) white chocolate, finely chopped or 1 cup (170g) white chocolate chips
  • Black gel food coloring

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line 2 cookie sheets with parchment paper.
  • In a medium-sized bowl, whisk together the flour, cocoa powder, cornstarch and salt until well blended.
  • In a large bowl, beat the butter, brown sugar and granulated sugar together, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg yolks one at time until incorporated, followed by the vanilla extract. Gradually beat in the flour mixture just until the dough comes together. The dough will seem crumbly at first, but it will come together.
  • Divide the dough into 16 equal portions and roll them into balls. It's helpful to use a kitchen scale for accuracy. The balls should be about 1 1/2-inches (3.8cm) wide. Place the dough balls about 2 inches apart onto the cookie sheets. Using your thumb, press an oval indentation into the center of each dough ball. Brush the perimeter of the cookies with egg white.
  • Place the sprinkles in a small bowl. Dip the tops of the cookies into the sprinkles, pressing gently to adhere the sprinkles to the egg white. Bake until the cookies are set and slightly puffed, about 9-11 minutes. Let the cookies cool on the baking sheet for 1-2 minutes, then transfer them to a cooling rack.
  • Melt the white chocolate in a double boiler or in the microwave for short bursts. Transfer the melted white chocolate to a piping bag. Pipe the white chocolate into the indentations of the cooled cookies. Swirl each cookie gently to settle and smooth out the melted white chocolate. When the white chocolate centers have set up, reheat the remaining white chocolate. For the hedgehog paws, pipe 4 small blobs on each cookie. For the snouts, pipe a blob on each one. Use a toothpick dipped in black food coloring for the eyes and noses.**

Notes

*To find chocolate sprinkles, click here.
**For the eyes and noses, it's helpful to snip the pointed tip off of the toothpick to create a blunt end.
For all baking recipes, I recommend using a kitchen scale for the best results. To find one, click here.    
Keyword chocolate, cookies

Totoro Inspired Blueberry Tarts

Posted on by Mari Vasseur
Totoro Inspired Blueberry Tarts

If you’re a fan of the movie, My Neighbor Totoro, you’ll love these cute little tarts with bellies full of blueberry filling. I watched this movie multiple times over my break from Christmas to New Year’s Day. 2024 was such a roller coaster, that I needed something that brings happiness and comfort. I hope these yummy little cuties will bring you happiness too!

I shared my flaky pie crust recipe below along with the filling. If you want to streamline the process, you can certainly use store bought pie crust. But I must say that that I’ve made them both ways and the homemade crust tastes so much better! You can use a 4 1/2-inch Totoro cookie cutter* to make the pies or you can use the free printable pattern** I provided below. For best results, make sure your dough is nice and cold when cutting it out. You can also use any leftover pie scraps to make tiny Chibi Totoros if you like. Brush them with egg wash and sprinkle with coarse sugar. Bake for a few minutes until light golden brown.

Totoro Inspired Blueberry Tarts

Totoro-shaped blueberry tarts with vanilla icing
Print Recipe
Course Dessert
Servings 10 tarts

Ingredients
  

Crust

  • 2 ¾ cups (351g) all purpose flour
  • 1 tablespoon (14g) sugar
  • ½ teaspoon fine sea salt
  • ¼ cup (46g) vegetable shortening
  • ¾ cup (170g) cold, unsalted butter, cubed
  • ½ cup (118ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar

Filling

  • 2 ½ cups (312-340g) blueberries, fresh or frozen, divided
  • 1 teaspoon lemon juice
  • 6 tablespoons (75g) sugar
  • 4 teaspoons (13g) cornstarch
  • 1 dash fine sea salt
  • ½ teaspoon pure vanila extract

Icing

  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 ½ tablespoons (21g) unsalted butter, melted
  • 2-3 tablespoons (30-45ml) milk
  • ½ teaspoon pure vanilla extract
  • 1 dash fine sea salt

Decor

  • 1 tablespoon (11g) chopped semisweet chocolate or mini chocolate chips, melted

Instructions
 

Crust

  • In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until it's evenly distributed. Work in the butter until flat, dime-size pieces are formed.
  • In a glass measuring cup, stir the ice water and the vinegar together. Sprinkle it over the flour mixture a little at a time, stirring the dough until it comes together. You may not need all of the liquid, depending on your climate.
  • Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not over work the dough. Divide the dough into 2 equal portions. Use a kitchen scale for accuracy. Form the portions into disks, wrap them in plastic wrap and refrigerate until firm, at least 2 hours or up to overnight.

Filling & Assembly

  • Set aside 1/2 cup of blueberries. In a medium-size saucepan, over medium heat, stir together 2 cups of blueberries and the lemon juice. Add the sugar, cornstarch and salt. Stir gently until the sugar melts and the mixture starts to bubble. Let the mixture simmer gently until thickened, about 3-5 minutes. Transfer the mixture to a shallow bowl. Stir in the reserved 1/2 cup of blueberries and the vanilla extract. Let cool to room temperature.
  • Preheat the oven to 375ºF (190ºCº). Line two baking sheets with parchment paper.
  • On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut out 9-10 Totoro shapes out of each dough portion using a 4 1/2-inch Totoro cookie cutter* or cut with a paring knife using the provided pattern.** You should get 20 Totoro cut-outs out of the homemade dough, only re-rolling the dough scraps once. Store bought dough will yield about 18 cut-outs, re-rolling the scraps once. (Let the re-rolled dough scraps rest in the refrigerator until firm before cutting.) Place half of the Totoro cut-outs, about 2 inches apart, onto the baking sheets.
  • Brush the edges of the Totoro cut-outs with egg wash, using your finger or a small pastry brush. Place about 2 tablespoons of the filling in the center of each one. Place a second cut-out over each one. Press the edges together with your fingers, beginning at the bottom and working your way up the sides. Wipe up any excess blueberry drips with a paper towel. Crimp the edges with a small fork. Brush the pies with egg wash. Cut a small ventilation slit into the center of each tart. Bake until the crust is golden brown and the filling starts to bubble, about 23-28 minutes. (If the ears start to brown too fast, you can cover them with small pieces of aluminum foil during the last few minutes of baking.) Transfer the tarts to a cooling rack.

Icing & Decor

  • In a medium bowl, whisk together the powdered sugar, butter, 1 tablespoon of milk, the vanilla and salt until well combined. Add additional milk as needed to achieve the desired consistency. Whisk until smooth. Spread the icing onto the bellies of the cooled Totoro tarts. Pipe dots for the eyes. When the icing has dried, you can use melted chocolate to make the eyeballs, noses and decorate the bellies.

Notes

*To find a Totoro cookie cutter, click here.
**To get the free printable Totoro pattern, click here.
Keyword pastry, pie, pocket pies, tarts

Fluffy Homemade Marshmallows

Posted on by Mari Vasseur
Fluffy Homemade Marshmallows

Fluffy Homemade Marshmallows

Thick, soft and fluffy homemade marshmallows
Print Recipe
Servings 16 marshmallows

Ingredients
  

  • 3 1/4 oz (7g) packets unflavored gelatin powder
  • 1 cup (237ml) cold water, divided
  • 2 cups (400g) granulated sugar
  • ½ cup (165ml) light corn syrup
  • ¼ teaspoon fine sea salt
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 6 tablespoons (45g) powdered sugar, sifted
  • 2 tablespoons (20g) cornstarch

Instructions
 

  • Spray an 8-inch square pan lightly with nonstick spray. Wipe out any excess spray with a paper towel. Combine the gelatin powder with 1/2 cup (118ml) of water in the bowl of a stand mixer fitted with a whisk attachment.
  • Place the granulated sugar, corn syrup, salt and the remaining 1/2 cup (118ml) of water in a medium-size saucepan. Stir gently to combine. Place the saucepan on the stovetop over medium heat. Cook, without stirring, until the temperature reaches 230ºF (110ºC) on a candy thermometer. Gently swirl the pan occasionally to help prevent hot spots.
  • Turn the mixer on to low speed. Slowly and carefully pour the hot syrup mixture inside the mixer bowl along the side, away from the whisk. Keep beating until the gelatin is dissolved. Add the vanilla. Gradually turn the mixer up to high speed and continue whipping the mixture until it's glossy, thick and fluffy, about 10 minutes.
  • Transfer the mixture to the pan, spreading it with an offset spatula. Let it sit uncovered at room temperate until it firms up, about 4 hrs.
  • In a small bowl, whisk together the powdered sugar and cornstarch. Sprinkle about 2/3 of the mixture over your work surface. Loosen the edges of marshmallow slab with a small offset spatula. Turn it out onto your work surface. Sprinkle it with the powdered sugar mixture. Cut it into 2-inch squares (or any size you want). Clean your knife after each cut. Toss the marshmallows in the powdered sugar mixture. Store in a covered container for up to 3 days.
Keyword candy, marshmallows

Gingerbread Friends Cookies

Posted on by Mari Vasseur
Gingerbread Friends Cookies

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

Double Chocolate Marble Cookies

Posted on by Mari Vasseur
Double Chocolate Marble Cookies

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
  • â…” 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 Vanilla Cookie Bars

Posted on by Mari Vasseur
Orange Vanilla Cookie Bars

Orange Creamsicle Ice Cream Bars are one of my favorite summertime treats. We’re saying goodbye to summer soon, but these delicious Orange Vanilla Cookie Bars have that refreshing, nostalgic flavor that you can enjoy year around.

 

Orange Vanilla Cookie Bars

by Mari Vasseur
Tender orange flavored cookie bars topped with creamy vanilla bean frosting
Print Recipe
Course Dessert
Servings 16 2-inch cookie bars

Ingredients
  

Orange Cookie Bars

  • 1 ½ cups (192g) all purpose flour, sifted
  • 2 tablespoons (18g) cornstarch
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) sugar
  • Zest of 1 medium orange
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure orange extract
  • 1 drop orange gel food coloring optional
  • Assorted candy decorations or sprinkles optional

Vanilla Frosting

  • ¼ cup (57g) unsalted butter, softened
  • 2 tablespoons (28g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla bean paste or pure vanilla extract
  • 1 pinch fine sea salt
  • 2-3 teaspoons whole milk

Instructions
 

Orange Cookie Bars

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  • In a medium-size bowl, whisk together the flour, cornstarch and salt.
  • In a large bowl, beat the butter, sugar and orange zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the food coloring a little at a time, if using. Beat in the flour mixture just until combined. Do not over mix.
  • Spread the batter evenly into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan. Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and cut into 2-inch squares. Add candy decorations or sprinkles if desired. Frosting

Vanilla Frosting

  • In a medium-size bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, vanilla bean paste, salt and 1 teaspoon of milk. Beat until smooth. Mix in additional milk a little at a time, if needed, to reach the desired consistency. Stir slowly with a spatula to remove any bubbles.
Keyword bars, orange vanilla cookie

Chocolate Hazelnut Crunch Cake

Posted on by Mari Vasseur
Chocolate Hazelnut Crunch Cake

Baking is considered to be a form of therapy for many people, myself included. It can help relieve stress and help you refocus your mind. Using your senses in a positive way can increase endorphins and we’ve all heard about the way chocolate is known to improve your mood. This Chocolate Hazelnut Crunch Cake is the ultimate baking therapy. Chopping the hazelnut chocolates for this recipe is extremely satisfying. Spreading this luxurious buttercream is so therapeutic. Don’t you love cakes like this, where you can swirl the frosting to your heart’s content?

The contrasting textures of the silky, smooth Nutella buttercream and the crunchy chopped hazelnut chocolates are divine. This soft, moist cake already stands on it’s own, but all of these delicious elements combined take it over the top!

Chocolate Hazelnut Crunch Cake

Soft, moist chocolate sheet cake with silky Nutella buttercream, topped with chopped hazelnut chocolates and toasted hazelnuts
Print Recipe
Course Dessert
Servings 9 servings

Ingredients
  

Chocolate Cake

  • 1 cup (128g) all purpose flour, sifted
  • ½ cup (45g) Dutch process unsweetened cocoa powder, sifted
  • 2 tablespoons (20g) cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • â…“ cup (66g) packed brown sugar
  • â…“ cup (74ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • â…” cup (152g) sour cream
  • â…” cup (156ml) hot coffee or espresso

Nutella Swiss Meringue Buttercream

  • 4 large egg whites
  • â…” cup (132g) granulated sugar
  • 1 ½ cups (340g) unsalted butter cubed, room temperature
  • ½ teaspoon pure vanilla extract
  • â…› teaspoon fine sea salt
  • ½ cup (148g) Nutella or any hazelnut cocoa spread

Topping

  • 8 hazelnut chocolate candies, roughly chopped I used Ferrero Rocher
  • 2 tablespoons chopped toasted hazelnuts

Instructions
 

Chocolate Cake

  • Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan* with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well combined. Stir in the granulated sugar and brown sugar.
  • n a medium-size bowl, whisk together the oil, egg, egg yolk, vanilla extract and sour cream. Add this mixture to the dry ingredients. Beat until combined, then gradually mix in the hot coffee until the batter is smooth. Transfer the batter to the baking pan.
  • Bake until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs attached, about 18-23 minutes. Cool in the pan for 10 minutes, then remove the cake and carefully transfer it to a cooling rack. Frost the cooled cake. Top with the chopped chocolates and hazelnuts right before serving.

Nutella Swiss Meringue Buttercream

  • Combine the egg whites and sugar in a large heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk constantly until the sugar is dissolved reaches temperature of 160ºF (71°C)

  • Transfer the mixture to the bowl of a stand mixer with a whisk attachment. Whisk on low speed until frothy, gradually increasing to medium-high speed. Whisk until glossy, stiff peaks form and the mixture reaches room temperature.

  • Turn the mixer to medium-low speed. Add butter, a few pieces at a time, allowing the butter to fully incorporate before adding more. Turn the mixer up to medium speed. If the mixture looks curdled, keep mixing and it will correct itself. 

  • When the buttercream is smooth and well combined, switch to a paddle attachment. On low speed, mix in the vanilla extract, salt. Gradually mix in the Nutella. Continue mixing on low speed for a few minutes until smooth.


Notes

*To find my favorite 9-inch square baking pan, click here.
Keyword cake, chocolate

Vanilla Bean Glazed Peach Turnovers

Posted on by Mari Vasseur
Vanilla Bean Glazed Peach Turnovers

These pretty, portable pastries are made with fresh, juicy peaches wrapped in golden pie crust, coated with sweet vanilla bean glaze. They’re so perfect for summer picnics. This treasured recipe is one of my personal favorites from my cookbook, “Enchanted Baking.” This charming book is coming out on August 6, 2024. To preorder it here, click here.

The pie crust, which is exceptionally tender and flaky, is made with a combination of butter, for flavor and vegetable shortening, for flakiness. Make sure to use fresh, ripe peaches for the most delicious results. I added meringue powder to the glaze to give it that crisp finish we love in glazed donuts. As an extra special touch, I garnished the turnovers with pressed edible flowers. A sprinkle of dried rose petals would also be pretty.

Vanilla Bean Glazed Peach Turnovers

Fresh, juicy peaches wrapped in tender, flaky crust, coated with sweet vanilla bean glaze
Print Recipe
Servings 4 6-inch turnovers

Ingredients
  

Peach Turnovers

  • 1 ½ cups (172g) all purpose flour
  • 1 ½ tablespoons (18g) granulated sugar
  • â…œ teaspoon fine sea salt
  • 2 tablespoons (24g) vegetable shortening
  • 6 tablespoons (85g) cold, unsalted butter, cubed
  • 1 ½ teaspoons apple cider vinegar
  • 8 ounces (227g) peeled and sliced ripe peaches (about 1 1/2 cups of 1/4-inch (.6cm) thick slices)
  • 1 teaspoon lemon juice
  • 2 tablespoons (25g) packed brown sugar, divided
  • ¼ teaspoon vanilla bean paste
  • 1 teaspoon cornstarch
  • ¼ teaspoon cinnamon
  • Egg wash: 1 egg beaten with 1 tablespoon (15 ml) of water
  • Pressed edible flowers for garnish (optional)

Vanilla Bean Glaze

  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon meringue powder (optional)
  • 1 dash fine sea salt
  • 1-2 tablespoons (15-30ml) whole milk

Instructions
 

  • In a large bowl, whisk together the flour, granulated sugar and salt. Work in the shortening with your fingertips until it's evenly dispersed. Work in the butter until flat dime-sized pieces are formed.
  • In a small bowl, combine 1/4 cup (59ml) of ice water and the vinegar. Sprinkle the ice water mixture over the flour mixture a little at a time and stir just until the dough comes together. You may not need all of the liquid, depending on your climate. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Divide the dough into 4 equal portions and form the portions into disks. Cover the dough disks with plastic wrap and refrigerate for at least 2 hours or up to overnight.
  • In a medium-size bowl, gently toss the peaches with the lemon juice. Add 1 tablespoon (13g) of brown sugar and stir to combine. Let the peaches sit for 30 minutes. Drain the excess juices from the peaches, then toss with the vanilla bean paste. Sprinkle on the cornstarch, cinnamon and the remaining 1 tablespoon (12g of brown sugar and stir gently to coat the peaches.
  • Meanwhile, preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  • On a lightly floured surface, roll out the 4 disks to about 1/8-inch (.3cm) thickness. Cut each one into a 6 1/4-inch round. Transfer the dough rounds to the prepared baking sheet. Spoon the peaches onto one side of the dough rounds to within 1/2-inch (1.3cm) from the edges. It's helpful to arrange the peach slices by hand. Brush the perimeter edges with egg wash using a small pastry brush or your fingertip. Fold the dough over and press the edges to seal. Crimp the edges with a fork. Brush the turnovers with egg wash. Cut two 1/2-inch (1.3cm) ventilation slits in each turnover.
  • Bake for 25-30 minutes, or until the turnovers are golden brown and the filling starts to bubble. Transfer the turnovers to a cooling rack to cool completely. While the turnovers cool, make the vanilla bean glaze.
  • In a small bowl, whisk together the powdered sugar, melted butter, vanilla bean paste, the meringue powder (if using), salt and 1 tablespoon (15ml) of milk. Add additional milk if needed to reach the desired consistency.
  • Using a small pastry brush, brush the icing onto the cooled turnovers. When the icing is almost set, apply pressed blossoms to the tops of the pies if desired.

Notes

To find my favorite vanilla bean paste, click here.
Keyword pastry, peach turnovers, pie