Ingredient: cream cheese, softened

Chocolate Biscoff® Cake

Posted on by Mari Vasseur

If you’re craving a rich, gooey piece of chocolate cake that’s so good you can’t stop eating it until you stuff yourself into a food coma, then this is the cake for you. The soft, moist chocolate cake is topped with a light silky Biscoff® mousse that’s so good, you may be tempted to eat it with a spoon straight out of the bowl. You can drizzle on the chocolate glaze or be like me and go all in by spreading the glaze all over the top. If you’re a true cookie butter fan, feel free to top your cake with more drizzles of Biscoff® and some Biscoff® cookies for crunch.

 

Chocolate Biscoff® Cake

Soft, moist single layer chocolate cake topped with light, silky Biscoff® mousse and rich chocolate glaze by Brownie Mischief
Print Recipe
Course Dessert
Servings 9

Ingredients
  

Chocolate Cake

  • 1 cup (128g) all purpose flour, sifted
  • ½ cup (45g) Dutch process unsweetened cocoa powder, sifted
  • 2 tablespoons (20g) corn starch
  • 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 (150g) sour cream
  • â…” cup (156ml) hot coffee or espresso

Biscoff® Mousse

  • ½ cup (148g) Biscoff® creamy cookie butter spread
  • 2 tablespoons (28g) cream cheese, softened
  • ¾ cup (177ml) cold heavy whipping cream

Chocolate Glaze

  • 3 ounces (85g) semisweet chocolate, chopped
  • 4 ½ tablespoons (63g) unsalted butter, cubed
  • 1 ½ teaspoons corn syrup

Garnishes

  • Extra Biscoff® creamy cookie butter spread, melted slightly optional
  • 9 Biscoff® cookies optional

Instructions
 

Chocolate Cake

  • Preheat the oven to 350ºF (180ºC). Line a 9-inch square baking pan with parchment paper, leaving a couple of inches of overhang. (If you would like to serve the cake directly out of the pan, skip the parchment paper and grease the inside of the pan, then sprinkle with a mixture of equal parts flour and cocoa powder. Tap out the excess.)
  • In large bowl, whisk the flour, cocoa powder, cornstarch, baking powder, baking soda and salt together until well blended. Stir in the granulated sugar and brown sugar.
  • In a medium-sized bowl, whisk together the oil, egg, egg yolk, vanilla extract and sour cream until smooth and well blended. Add this mixture to the dry ingredients and beat, with an electric mixer at medium speed, until combined. Gradually mix in the hot coffee and and beat until the batter is smooth.
  • Transfer the batter to the baking pan. Bake until a toothpick inserted into the center of the cake comes out mostly clean or with a few moist crumbs attached, about 18-25 minutes. Cool the cake in the pan for 15 minutes, then remove the cake and transfer it to a cooling rack.

Biscoff® Mousse

  • In a medium-sized bowl, beat the Biscoff® and cream cheese together until well blended. Do not over beat. Gradually beat in the heavy cream, stopping to scrape the sides of the bowl. Continue beating until the mixture is smooth, fluffy and reaches medium peaks, being careful not to over beat.

Chocolate Glaze

  • Melt the chocolate and butter together in a heat-safe bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until melted and smooth. Remove from heat and set aside to cool slightly.

Assembly

  • Spread the Biscoff® mousse over the top of the cake. Chill in the refrigerator for 20 minutes to set up the mousse. Meanwhile prepare the chocolate glaze. Spoon or drizzle the chocolate glaze over the top of the cake. Drizzle on melted cooke butter and add Biscoff® cookies if desired.
Keyword Biscoff®, cake, chocolate

Banana Cake with Cream Cheese Frosting & Salted Caramel

Posted on by Mari Vasseur
Banana Cake with Cream Cheese Frosting & Salted Caramel

Banana bread is typically everyone’s go-to when we have overripe bananas on our countertops. There’s something so wholesome and comforting about a slice of homemade banana bread. This Banana Cake recipe gives you all of those heart-warming feelings, but it’s a little more flavorful, rich and satisfying. The cake is moist, soft and fluffy. The silky Cream Cheese Frosting pairs beautifully with the spices in the cake. A swirl of salted caramel adds the perfect, decadently delicious finishing touch.

 

Banana Cake with Cream Cheese Frosting & Salted Caramel

Moist, flavorful banana sheet cake topped with silky cream cheese icing and salted caramel sauce by Brownie Mischief
Print Recipe
Course Dessert
Servings 9 servings

Ingredients
  

Banana Cake

  • 1 ¼ cups (142g) cake flour, sifted
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg preferably freshly ground
  • ¼ cup (57g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • â…“ cup (74ml) avocado oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanila extract
  • 1 cup (227g) mashed very ripe bananas about 3 small or 2 large bananas
  • ¼ cup (57g) sour cream, room temperature

Cream Cheese Frosting & Salted Caramel

  • ½ cup (113g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 2 ½ cups (300g) powdered sugar, sifted
  • ¾ teaspoon pure vanilla extract
  • 1-2 teaspoons heavy cream, room temperature
  • 1 pinch fine sea salt
  • ¼ cup (70g) salted caramel sauce store bought or homemade*

Instructions
 

Banana Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, cinnamon, baking soda, salt and nutmeg until well blended.
  • In a large bowl, beat the butter, with an electric mixer on medium speed, until light and creamy, Add the brown sugar and oil. Continue beating until creamy and well blended, about 2-3 minutes. Beat in the eggs and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. Stir in the mashed bananas. Add the flour mixture in two additions, followed by half of the sour cream after each addition. Mix just until combined.
  • Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Let the cake cool in the pan for 10 minutes, then remove it from the pan and place it on a cooling rack.

Cream Cheese Frosting & Salted Caramel

  • In a medium-sized bowl, stir the cream cheese with a spatula until smooth. Beat in the butter, with an electric mixer on low speed, until smooth and well blended.
  • Beat in the powdered sugar, vanilla, salt and heavy cream, on medium speed, until smooth and well blended. Stir slowly with a spatula to smooth the frosting and remove bubbles.
  • Spread the cream cheese frosting on the cooled cake. Drizzle with a couple of tablespoons of salted caramel sauce and swirl it into the frosting with a spoon, adding more if desired.

Notes

*For my homemade caramel sauce recipe, click here.
For my easy caramel sauce recipe, click here.
To find premade salted caramel sauce, click here.
Keyword banana, cake

Teddy Bear Sugar Cookies

Posted on by Mari Vasseur
"I Love You Beary Much" sugar cookies shaped like bears with bear cubs

Have you seen those cute Teddy bear cookies on social media with the bear holding an almond or a heart? I’m not sure where they originated but they’re sometimes called Pinterest cookies because so many people have found them there. I had an idea to have the Teddy bears hold baby bear cookies instead of nuts and I was going to save them for Mother’s Day. But then I thought they would also be so cute for Valentine’s Day. I made them in three different flavors and I just know that you’ll love them beary much!

Teddy Bear Sugar Cookies

Teddy bear cookies with baby bear cookies in vanilla, cinnamon and chocolate variations by Brownie Mischief
Print Recipe
Course Dessert
Servings 24 cookies

Ingredients
  

  • 1 cup (227g) unsalted butter, softened
  • ¼ cup plus 2 tablespoons (85g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ teaspoon fine sea salt
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 3 cups (383g) all purpose flour, sifted
  • ½ teaspoon cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • Black gel food coloring
  • Pink edible luster dust
  • Small candy hearts
  • Icing or melted chocolate

Instructions
 

  • In a large bowl, beat the butter and cream cheese together, with an electric mixer on low speed, until smooth. Add both sugars and the salt and beat on medium speed until light and fluffy. Beat in the egg until well combined then beat in the extracts. On low speed, beat in the flour just until combined.
  • Divide the dough into 3 equal portions, using a kitchen scale for accuracy. Mix the cinnamon into one portion of dough. Mix the cocoa powder into another portion of dough. Form the dough portions into disks, wrap them with plastic wrap and refrigerate for at least 2 hours or up to overnight.
  • Line 2 large cookie sheets with parchment paper. Roll the dough to a scant 1/4-inch thickness. Cut out 24 bears using a 3 1/2-inch cookie cutter* and 24 mini bears using a 1 3/4-inch or smaller cookie cutter.** (Re-roll the dough scraps as needed, letting the dough rest in the refrigerator until chilled before cutting again.) Place the bears onto the cookie sheets about 2 inches apart. Top each one with a mini bear. Fold over one or both arms of each bear. Chill in the refrigerator until firm, about 20 minutes.
  • Meanwhile, preheat the oven to 350ºF (180ºC). Bake the cookies until set and the edges barely start to brown, about 9-11 minutes. Let the cookies cool on the baking sheet for 2-3 minutes then transfer them to a cooling rack.
  • Using food coloring and a toothpick, draw the bears faces. With a small food safe paintbrush apply luster dust to make rosy cheeks. Use a dab of icing or melted chocolate to apply the candy hearts.

Notes

*To find the bear cookie cutter I used, click here.
**To find mini bear cookie cutters click here.
Keyword cookies, sugar

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

Pink Lemonade Cookie Bars

Posted on by Mari Vasseur
Pink Lemonade Cookie Bars

These cheerful Pink Lemonade Cookie Bars are sweet, summery and nostalgic. They remind me of the pink lemonade cake my elderly neighbor used to make. She shared her recipe when I was about 10 years old. It was so easy and it was one of the first things I baked on my own. These cookie bars have that same delicious, vibrant flavor, but in the form of a soft, tender cookie and they’re just as easy to make.

Pink Lemonade Cookie Bars

Soft, lemony cookie bars topped with silky, smooth pink lemonade frosting and pink sprinkles
Print Recipe
Course Dessert
Servings 16 2-inch bars

Ingredients
  

Cookie Bars

  • 1 ½ cups (191g) all purpose flour, sifted
  • 2 tablespoons (20g) cornstarch
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) sugar
  • Zest of 2 medium lemons
  • 1 large egg
  • 1 teaspoon pure lemon extract
  • ½ teaspoon pure vanilla extract

Frosting

  • ¼ cup (57g) unsalted butter, softened
  • 2 tablespoons (28g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon lemon juice
  • ½ teaspoon pure cherry extract
  • 1 dash fine sea salt
  • 1 tiny drop pink gel food coloring I used Americolor deep pink*
  • Pink confetti sprinkles

Instructions
 

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 bowl, whisk together the flour, cornstarch and salt.
  • In a large bowl, beat the butter, sugar and lemon zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the flour mixture just until combined. Do not over mix.
  • Spread the batter 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 add sprinkles. Cut into squares.

Frosting

  • In a medium bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, lemon juice, cherry extract and salt. Beat until smooth. Mix in the food coloring a little at a time, with the tip of a toothpick, until your desired shade of pink is achieved.

Notes

*To find the pink gel food coloring I used, click here.
Keyword bars, pink lemonade cookie

Triple Berry Crumble Cheesecake Bars

Posted on by Mari Vasseur
Triple Berry Crumble Cheesecake Bars

Snacking on fresh summer berries is a treat I look forward to every year. Making desserts with berries is even more anticipated! So I decided to share my dreamy Triple Berry Crumble Cheesecake bars. The cheesecake filling is so creamy and silky. I used a combination of blackberries, blueberries and raspberries with plenty of crumb topping. Feel free to use any combination of berries you like. If you use strawberries, just cut them into chunks. The raspberry sauce is a bonus. You can also make the sauce using strawberries instead if you like. These cheesecake bars are so stress-free. There’s no water bath required and you don’t have to worry about cracking.

Triple Berry Crumble Cheesecake Bars

A creamy cheesecake filling on a graham cracker base, topped with berries and a generous crumb topping. Served with raspberry sauce.
Print Recipe
Course Dessert
Servings 9 servings

Ingredients
  

Berries

  • 2 cups (284-312g) assorted berries I used 1 cup (142g) blackberries, 1/2 cup (78g) blueberries and 1/2 cup (71g) raspberries
  • 1 tablespoon (13g) granulated sugar
  • 1 teaspoon lemon juice

Crumb Topping

  • 1 cup (128g) all purpose flour
  • â…“ cup (66g) granulated sugar
  • 3 tablespoons (38g) packed brown sugar
  • ¼ teaspoon fine sea salt
  • 6 tablespoons (85g) cold, unsalted butter, cubed

Graham Cracker Crust

  • 1 ½ cups (170g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • â…› teaspoon cinnamon
  • 6 tablespoons (85g) melted butter

Filling

  • 16 ounces (454g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 pinch fine sea salt
  • ¼ cup (59ml) heavy whipping cream, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 large eggs, room temperature

Raspberry Sauce

  • 1 ¼ cups (142g) raspberries
  • ½ cup (100g) granulated sugar
  • ½ cup (118ml) plus 1 tablespoon (15ml) water, divided
  • 1 teaspoon cornstarch

Instructions
 

Berries

  • Combine the berries, sugar and lemon juice in a medium bowl. Let stand 30 minutes, then drain the juices.

Crumb Topping

  • In a medium bowl, whisk together the flour, granulated sugar, brown sugar and salt.
  • Work the butter in with your fingertips until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Graham Cracker Crust

  • Preheat the oven to 350ºF (180ºC). Spray an 8-inch (20.3cm) square baking dish with nonstick spray. (I used a ceramic baking dish.*)
  • In a medium bowl, mix the crumbs, sugar and cinnamon together until well combined. Stir in the melted butter until evenly distributed. Press this mixture into the baking pan. Bake until set, about 5 minutes.

Filling and Assembly

  • Turn the oven temperature down to 325ºF (165ºC).
  • In a large bowl, beat the cream cheese with the sugar and salt until well combined. Gradually beat in the heavy cream, then the vanilla extract. Beat in the eggs one at a time, just until smooth and combined. Don't over beat.
  • Pour the batter into the baking dish over the crust. Spoon the drained berries over the batter. Sprinkle on the crumb topping. Bake until the topping is golden brown and the cheesecake center is wobbly but not runny, about 45-50 minutes. The internal temperature should be 145º-150ºF (63º-66ºC).
  • Run a small offset spatula or a knife along the perimeter edges of the cheesecake to separate it from the pan. Let the cheesecake cool to room temperature, about 1 1/2 hours. Chill in the refrigerator for at least 2 hours. Cut into squares and serve with raspberry sauce.

Raspberry Sauce

  • Purée the raspberries n a blender or small food processor. Pass the purée through a mesh sieve.
  • Place the raspberries, sugar and 1/2 cup (118ml) of water in a medium saucepan over medium heat. Bring to a boil, then turn the heat down to low and simmer for 10 minutes.
  • In a small bowl, whisk together the cornstarch with 1 tablespoon (15ml) of water. Add this mixture to the saucepan and whisk until smooth. Continue cooking until thickened, about 2-3 more minutes. Remove from heat. Transfer the raspberry sauce to a bowl. Cover and refrigerate until ready to use. The sauce will thicken a bit as it cools.

Notes

*To find an 8-inch ceramic baking dish, click here.
Keyword bars, cheesecake, triple berry

Easy Apricot Pastries

Posted on by Mari Vasseur
Easy Apricot Pastries

These cheerful apricot pastries are guaranteed to bring you some sunshine. They’re so cute and easy to make! They remind me of sunny-side-up-eggs. They’re perfect for a summer breakfast or brunch.

Easy Apricot Pastries

Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8 pastries

Ingredients
  

  • 8 ounces (227g) cream cheese, softened
  • ¼ cup (50g) sugar
  • 1 large egg yolk, room temperature
  • 1 tablespoon (15ml) heavy cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 sheets puff pastry, thawed but still cold
  • 4 ripe apricots, split in half and pitted
  • Egg wash: 1 egg whisked with 1 tablespoon of water
  • 3 tablespoons (60g) apricot preserves

Icing

  • ¾ cup powdered sugar, sifted
  • 1 tablespoon heavy cream
  • 1-2 tablespoons (15-30ml) whole milk
  • â…› teaspoon pure almond extract

Instructions
 

Apricot Pastries

  • In a medium bowl, beat the cream cheese, sugar, egg yolk, heavy cream and vanilla together until smooth.
  • Line 2 baking sheets with parchment paper. Place a puff pastry sheet on a lightly floured surface. Cut out four 4 1/2-inch rounds using a cookie cutter or trace a bowl using a paring knife. Score a border about 1/2 inch from the edge, making sure not to cut all the way through. I used a 3 1/2 inch cookie cutter for the border. Transfer the cut pastry to the baking sheets. Repeat with the 2nd pastry sheet. Refrigerate the dough rounds for 15 minutes. Meanwhile, preheat the oven to 400ºF (200ºC).
  • Spoon or pipe the cream cheese filling within the border of each pastry round. Top each one with an apricot half. Brush the borders with egg wash. Bake until puffed and golden brown, about 17-20 minutes. Transfer to a cooling rack.
  • In a small bowl, whisk the apricot preserves with 1 tablespoon (15ml) of water Brush this mixture over the warm pastries. Once the pastries are cool, drizzle them with icing.

Icing

  • In a small bowl, whisk together the powdered sugar, heavy cream and 1 tablespoon (15ml) of milk until smooth. Add additional milk as needed to achieve your desired consistency. Add the almond extract and whisk until smooth.
Keyword apricot, pastry

Deluxe Cinnamon Swirl Bread

Posted on by Mari Vasseur

This dreamy Cinnamon Swirl Bread is a perfectly soft, tender loaf with two layers of brown sugar cinnamon. It was already delicious on its own, but I’m sure Grandma wouldn’t mind that I upgraded it with a generous amount of crumb topping and a drizzle of cream cheese icing. This versatile loaf is enjoyable year round. During spring, it’s delightful served with a cup of blueberry tea. On summer mornings, it’s perfect with a glass of peach iced tea. And of course, during fall and winter, this comforting loaf is cozy served with a mug of hot coffee or cocoa.

To watch the Instagram video, click here.

Deluxe Cinnamon Swirl Bread

Soft, tender vanilla loaf cake with two layers of brown sugar-cinnamon swirl, topped with crumb topping and cream cheese icing
Print Recipe
Course Breakfast, Brunch
Servings 1 loaf

Ingredients
  

Crumb Topping

  • ½ cup (65g) all purpose flour
  • 3 tablespoons (38g) packed brown sugar
  • 1 tablespoon (12g) granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 pinch fine sea salt
  • 3 tablespoons (43g) cold, unsalted butter, cubed

Cinnamon Swirl Bread

  • ¾ cup (150g) packed brown sugar, divided
  • 2 ½ teaspoons ground cinnamon
  • 2 cups (255g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cup (177ml) whole milk
  • ¼ cup (57g) sour cream

Cream Cheese Icing

  • 2 tablespoons (28g) cream cheese, softened
  • 1 tablespoon (14g) unsalted butter, melted
  • â…” cup (79g) powdered sugar, sifted
  • ¼ teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 1-2 tablespoons (15-30ml) whole milk

Instructions
 

Crumb Topping

  • In a medium bowl, stir together the flour, brown sugar, sugar, cinnamon and salt until well combined. With your fingertips, work the butter into the flour mixture until it looks like wet sand with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Cinnamon Swirl Bread

  • Preheat the oven to 350ºF (180ºC). Line a 9 x 5-inch loaf pan with parchment paper.
  • In medium bowl, stir together 1/2 cup (100g) of brown sugar and the cinnamon until well combined. Set aside.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  • In a large bowl, beat the butter, granulated sugar and the remaining 1/4 cup (50g) of brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated. Beat in the vanilla extract.
  • In a small bowl or a glass measuring cup, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Mix just until combined.
  • Transfer half of the batter to the prepared loaf pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Swirl with a skewer. Add the remaining batter and repeat with the remaining brown sugar-cinnamon mixture. Sprinkle the crumb topping on evenly.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, about 50-60 minutes. (The toothpick may have some brown sugar or crumb topping on it, but not wet batter.) Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack.

Cream Cheese Icing

  • In a small bowl, whisk together the cream cheese, butter, powdered sugar, vanilla extract, salt and 1 tablespoon (30ml) of milk until smooth. Whisk in additional milk if needed to achieve your desired consistency. Drizzle the icing over the cooled loaf.

Notes

*To find my favorite cinnamon, click here.
Keyword cinnamon swirl, loaf

Strawberry Swirl Cake

Posted on by Mari Vasseur
Strawberry Swirl Cake

This soft, incredibly moist cake is a happy experiment that successfully combines my favorite strawberry cake with cinnamon roll cake. Instead of cinnamon sugar, it has a swirl of strawberry sugar. It’s bursting with fresh strawberry flavor and it’s so good it doesn’t even need frosting. But of course, I added strawberry cream cheese icing, in the tradition of cinnamon roll cake, which takes it over the top.

Strawberry Swirl Cake

Fresh strawberry cake with a strawberry sugar swirl and strawberry cream cheese icing
Print Recipe
Course Dessert
Servings 6 servings

Ingredients
  

Strawberry Swirl

  • â…“ cup (10g) freeze dried strawberries Not dried strawberries
  • â…“ cup (66g) granulated sugar
  • 2 teaspoons all purpose flour
  • 3 tablespoons (43g) unsalted butter, melted
  • Small dash fine sea salt
  • 1 tablespoon (15ml) lemon juice

Strawberry Cake

  • ¾ cup (170g) puréed strawberries
  • 1 cup (128g) all purpose flour, sifted
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (55ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • 1 large egg white
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure strawberry extract
  • 1 drop pink gel food coloring Optional
  • â…“ cup (75g) sour cream

Strawberry Cream Cheese Icing

  • 2 tablespoons (28g) cream cheese, softened
  • 1 tablespoon (14g) unsalted butter, softened
  • ½ cup (60g) powdered sugar, sifted
  • 2 teaspoons strawberry reduction Reserved from cake recipe
  • 1 tablespoon (15ml) buttermilk or whole milk

Instructions
 

Strawberry Swirl

  • In a small food processor or a clean spice grinder, pulse the freeze dried strawberries to break them up a bit. Add the sugar and process to a fine consistency. Strain the sugar mixture through a sieve into a bowl. Mix in the flour, melted butter, salt and lemon juice until well combined.
  • Transfer the mixture to a piping bag fitted with a medium round tip. I used an Ateco #12 tip.** Alternately, you can snip the corner off a disposable piping bag or food storage bag, creating a 3/8-inch wide opening.

Strawberry Cake

  • In a small saucepan over medium-low heat, simmer the puréed strawberries until reduced by half. Set aside to cool to room temperature.
  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan*** with parchment paper. Grease and flour the inside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a large bowl, beat the sugar, oil, egg, egg white, and extracts, with an electric mixer at medium speed, until smooth. Alternately, you can whisk the mixture together by hand until smooth. Stir in 1/3 cup of the cooled strawberry reduction and the food coloring. (Reserve the remaining strawberry reduction for the icing.)
  • Stir the flour mixture into the batter, in 2 additions, alternating with the sour cream. Mix just until combined. Transfer the batter to the cake pan.
  • Pipe the strawberry swirl mixture onto the batter in a spiral pattern. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes.
  • Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.

Strawberry Cream Cheese Icing

  • In a small bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and strawberry reduction and beat until smooth and well combined. Whisk in the buttermilk a little at a time until your desired consistency is reached. Drizzle over the cooled cake.

Notes

*To find the food coloring I used, click here.
**To find the piping tip I used, click here.
***To find the cake pan I used, click here.
Keyword cake, strawberry

Mini Baklava Cheesecakes

Posted on by Mari Vasseur
Mini Baklava Cheesecakes

These Mini Baklava Cheesecakes are so cute and incredibly delicious that they actually made me mad! I’d been thinking about making them for awhile, so I was mad at myself for not making them sooner. They’re much quicker and easier to make than a full size cheesecake. I par-baked the buttered phyllo dough, then topped it with a nut mixture. I used a combination of pistachios and almonds, but you can use any combination of pistachios, almonds or walnuts of your choice. After I baked the cheesecakes, I soaked the phyllo shells with honey syrup.Yum!

I topped them with little nests made of kataifi, which are so cute and perfect for Easter. Kataifi is thinly shredded phyllo pastry. You can find it in the freezer section of supermarkets and international markets. Toasted coconut makes a good substitute if you can’t find kataifi. These cute cheesecakes are also pretty topped with edible flowers or rose petals, which would be perfect for Mother’s Day or any springtime celebration.

Mini Baklava Cheesecakes

Mini cheesecakes with a baklava base, topped with kataifi nests
Print Recipe
Course Dessert
Servings 12 mini cheesecakes

Ingredients
  

Honey Syrup

  • ¾ cup (150g) granulated sugar
  • ¾ cup (177ml) water
  • 3 tablespoons (63g) honey
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract

Mini Cheesecakes

  • 1 cup (227g) unsalted butter, melted and divided
  • 10 9 x 14-inch phyllo dough sheets, thawed
  • ½ cup (57g) finely chopped toasted pistachios, almonds or walnuts or a combination of nuts of your choice (I used pistachios and almonds.)
  • ¼ teaspoon ground cinnamon
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) heavy whipping cream, room temperature

Kataifi Nests

  • 1 16 ounce (454g) package kataifi phyllo pastry, thawed You'll need about 1/4 of the package.
  • ¼ cup (57g) unsalted butter, melted
  • 18-24 candy eggs I used Cadbury Mini Eggs.

Instructions
 

Honey Syrup

  • In a medium saucepan over medium heat, cook the sugar, water, honey and lemon juice, stirring occasionally until the sugar is dissolved. Remove from heat and stir in the vanilla extract.

Mini Cheesecakes

  • Preheat the oven to 350ºF (180ºC). Brush the insides of a 12-serving muffin pan with melted butter.
  • Place a sheet of phyllo dough on your work surface. Brush it lightly with melted butter. Place another sheet of phyllo dough on top of the first one and brush it lightly with melted butter. Repeat this process until you have 5 sheets. Using a pastry wheel or a sharp knife, cut the phyllo into 6 squares, measuring about 4 1/2 x 4 1/2 inches each. Repeat this process with the five remaining phyllo sheets. Make sure to keep your unused phyllo sheets covered while you work to prevent them from drying out.
  • Place the phyllo squares into the cups of the muffin pan. Press them in with a pastry tamper or with the flat bottom of a small shot glass. Prick the bottoms of the phyllo with a fork. Bake until light golden brown, about 14-17 minutes.
  • Meanwhile, combine the nuts, 2 tablespoons of sugar, 2 tablespoons of melted butter and the cinnamon in a small bowl. Mix until well combined.
  • Turn the oven heat down to 325ºF (165ºF). Place about a tablespoon of the nut mixture into the baked pyllo shells and press lightly with the back of a spoon.
  • To make the cheesecake filling, in a large bowl, beat the cream cheese with an electric mixer on low speed, until smooth. Add the remaining 6 tablespoons of sugar, the egg, heavy cream and vanilla extract. Beat until smooth and well combined, but do not over beat.
  • Ladle the cheesecake mixture into the phyllo shells over the nuts. Fill them almost to the top. Bake until the cheesecakes are set, but still slightly jiggly in the centers, about 13-15 minutes.
  • Using a small offset spatula, gently loosen the cheesecakes from the muffin pan. Drizzle honey syrup generously along the perimeter of the outside of the cheesecakes, letting the syrup drip down the sides of the phyllo pastry. Let the cheesecakes cool in the pan. When the cheesecakes have cooled and the syrup has absorbed, transfer the cheesecakes to the refrigerator to chill for at least 1 hour.

Kataifi Nests

  • Turn the oven temperature up to 350ºF (180ºC). Brush an 8 x 8-inch or a 9 x 7-inch baking dish with melted butter. Roll clusters of kataifi stands into twelve 2-inch wide spiral shapes to form the nests. Place them in the baking dish. Drizzle the nests with melted butter. Gently brush more melted butter over the surface of the nests. Bake until golden brown, about 25-35 minutes. Immediately drizzle with honey syrup. Let the nests cool in the baking pan.
  • Place the nests onto the cheesecakes. Fill the nests with candy eggs.

Notes

To find the muffin pan I used, click here.
Keyword baklava, cheesecake

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Posted on by Mari Vasseur
Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Say hello to springtime in cake form. These soft, fluffy, little lemon bundt cakes are bursting with lemon flavor and topped with a beautiful, delicious blueberry cream cheese icing. The icing gets it’s natural beauty from fresh blueberries. The colors and flavors of these cakes remind me of sunshine and spring blooms. I decorated my cakes with tiny blue violas from my garden. They would also look pretty topped with fresh chamomile flowers.

I used a bundtlette pan with six 1-cup servings. To find the pan I used, click here. This recipe also works as cupcakes using a standard muffin pan. The baking time will be a bit shorter. If you’re not a fan of blueberry icing, you can glaze the cakes with lemon icing instead. To find my lemon icing recipe, click here.

 

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

by Mari Vasseur
Soft, fluffy lemon bundtlette cakes topped with blueberry cream cheese icing
Print Recipe
Course Dessert
Servings 6 Bundtlette cakes

Ingredients
  

Lemon Simple Syrup

  • ¼ cup (50g) granulated sugar
  • Juice of one medium lemon plus enough water to make 1/4 cup (59ml)

Lemon Bundt Cakes

  • 1 ¼ cups (142g) cake flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar preferably fine granulated sugar (not powdered sugar)
  • Zest of 2 medium lemons
  • ½ cup (107 ml) vegetable oil or neutral oil of your choice
  • 2 large eggs room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup (59 ml) whole milk room temperature
  • ¼ cup (57g) sour cream room temperature

Blueberry Cream Cheese Frosting

  • â…“ cup (57g) blueberries
  • 2 teaspoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • ½ cup (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • ½ teaspoon pure vanilla extract
  • ½ cup (60g) powdered sugar, sifted
  • 2-4 tablespoons (30-59 ml) whole milk room temperature

Instructions
 

Lemon Simple Syrup

  • In a small saucepan, combine the sugar, lemon juice, and water over medium-low heat. Cook and stir gently just until the sugar is dissolved. Set aside to cool.

Lemon Bundt Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour a bundtlette pan with six 1-cup servings. Make sure to thoroughly grease and flour all of the crevices. (To find the pan I used, see note below.*)
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a large bowl whisk together the sugar and lemon zest until well combined. Add the oil, eggs, and vanilla extract and whisk until creamy and well blended.
  • In a small bowl, whisk together the milk and sour cream. Stir the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Stir just until combined.
  • Fill the cake pan wells half full with the batter. (If using a standard muffin pan, fill the wells 2/3 full.) Bake until the tops are springy and a toothpick inserted in the centers of the cakes comes out clean or with a few crumbs attached, about 14-16 minutes. Check for doneness a couple of minutes early to avoid over baking. (Baking time is shorter for a standard muffin pan.) Cool the cakes in the pan for 8 minutes, then turn the cakes out onto a cooling rack. Brush the warm cakes generously with lemon simple syrup.

Blueberry Cream Cheese Icing

  • In a small saucepan, combine the blueberries, sugar and lemon juice. Stir occasionally over medium heat, until the blueberries start to soften and the mixture starts to bubble. Smash the blueberries with a potato masher or the back of a spoon. Let the mixture simmer gently until thickened to a jam consistency, about 2-3 minutes. Strain the cooked blueberries through a mesh sieve for a smooth consistency. You can skip this step if you prefer a chunky consistency. Set aside to cool to room temperature.
  • In a medium-sized bowl, beat the cream cheese and butter together until smooth. Don't over beat. Cream cheese tends to curdle if beaten too much.
  • Add the powdered sugar, vanilla and 2 tablespoons (30ml) of milk and beat until smooth and well blended. Stir in the cooled blueberries until combined. Stir in more milk as needed to achieve the desired consistency. Spoon or drizzle the icing onto the cooled lemon cakes.

Notes

To find the bundt cake pan I used, click here.
Keyword cake, lemon bundts

Brownie Cheesecake Cookies

Posted on by Mari Vasseur
Brownie Cheesecake Cookies

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

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

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

Brownie Cheesecake Cookies

Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

Filling

  • ½ cup (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 ½ teaspoons heavy whipping cream room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup (43g) mini semisweet chocolate chips, divided

Cookies

  • 6 ounces (170g) semisweet chocolate, chopped
  • 2 ounces (57g) bittersweet chocolate (70-72%), chopped
  • ¼ cup (57g) unsalted butter
  • ¾ cup (96g) all purpose flour, sifted
  • 2 tablespoons (12g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • â…œ teaspoon fine sea salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • â…“ cup (57g) mini semisweet chocolate chips

Instructions
 

Filling

  • In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.

Cookies

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

Notes

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