Ingredient: fine sea salt

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

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! It’s the perfect time to share my dreamy 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.

Berry Crumble Cheesecake Bars

A creamy cheesecake filling on a graham cracker base, topped with berries of your choice 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-sized bowl. Let stand 30 minutes, then drain the juices.

Crumb Topping

  • In a medium-sized bowl, whisk together the flour, granulated sugar, brown sugar and salt until well blended.
  • Work the butter in 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.

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-sized 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 with an electric mixer on low speed or by hand with a whisk, 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 well blended. 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 in 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-sized 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

Sour Cream & Chive Biscuits

Posted on by Mari Vasseur
Sour Cream & Chive Biscuits

These soft, fluffy biscuits with buttery, golden edges are prefect for summer picnics and cookouts. I served them with grilled chicken, salad and peach iced tea. They also make delightful biscuit breakfast sandwiches.

Sour Cream & Chive Biscuits

Print Recipe
Course Breakfast, Brunch
Servings 9 biscuits

Ingredients
  

  • 2 ½ cups (319g) all purpose flour, sifted
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ cup (113g) cold, unsalted butter, cubed
  • ¼ cup (14g) minced fresh chives
  • ¾ cup (170g) cold sour cream
  • ½ cup (118ml) cold heavy cream plus extra for the tops
  • 2 tablespoons (28g) melted butter
  • 9 chive blossoms for garnish optional

Instructions
 

  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Work the butter into the flour mixture with your fingertips until flat dime size pieces are formed. Stir in the chives.
  • In a small bowl, whisk together the sour cream and the heavy cream. Stir this mixture into the flour mixture a little at a time until a shaggy dough is formed. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough. Form the dough into a 6-inch wide by 1-inch tall square. Cover and refrigerate for 30 minutes or freeze for 15 minutes. This will make the dough easier to cut.
  • Meanwhile, preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper. Cut the dough square into nine 2-inch squares. Place the biscuits about 2 inches apart onto the prepared baking sheet. Brush the tops with heavy cream. Bake until golden brown, about 18-22 minutes. Transfer the biscuits to a cooling rack and immediately brush with melted butter. Apply the chive blossoms to the tops, if using.

Notes

*I used a microwave flower press kit to press the chive blossoms.  To see the press I used, click here.  Alternately, you can press the chive blossoms  between sheets of wax paper or parchment paper and weigh them down with a heavy book overnight.
Keyword biscuits, sour cream & chive

Iced Almond Brownies

Posted on by Mari Vasseur
Iced Almond Brownies

If you like almond croissants, you’ll love these Iced Almond Brownies. They have the same base ingredients of frangipane or almond cream, but in brownie form. The addition of white chocolate gives them a fudgy texture and the toasted almonds add a satisfying crunch.

 

Iced Almond Brownies

by Mari Vasseur
Fudgy almond brownies made with white chocolate, topped with almond icing and toasted almonds
Print Recipe
Course Dessert
Servings 16 2-inch brownies

Ingredients
  

Almond Brownies

  • ½ cup (113g) unsalted butter, cubed
  • 6 ounces (170g) white chocolate, finely chopped
  • ¼ cup (59ml) heavy cream
  • 1 ½ cups (190g) all purpose flour
  • ¼ cup (28g) almond flour
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure almond extract
  • ½ teaspoon pure vanila extract
  • ½ cup (60g) sliced almonds, toasted

Almond Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 1 tablespoon (15ml) heavy cream
  • 1-2 tablespoons (15-30ml) milk
  • â…› teaspoon pure almond extract

Instructions
 

Almond Brownies

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan** with parchment paper, leaving a couple of inches of overhang.
  • Melt the butter, white chocolate and heavy cream together in a large heat safe 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.
  • In a medium-sized bowl, whisk the together the all purpose flour, almond flour and salt until well blended.
  • In a large bowl, whisk together the sugar, eggs, egg yolk, and extracts until smooth and creamy. Stir in the white chocolate mixture until well blended. Stir in the flour mixture just until combined.
  • Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies has a few moist combs attached, about 18-23 minutes. Don't over bake. Let the brownies cool in the pan. Remove the brownies from the pan. Top with almond icing and toasted almonds.

Almond Icing

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

Notes

*To toast sliced almonds, preheat the oven to 350ºF (180ºC).  Line a baking sheet with parchment paper or aluminum foil. Spread the almonds out onto the baking sheet in a single layer. Bake until lightly toasted, about 4-5 minutes. **To find the 8-inch baking pan I used, click here.
Keyword almond, bars, brownies

Everything Bagel Cheesy Pocket Pies

Posted on by Mari Vasseur

Dad’s are the ultimate snackers, so I made these hearty pocket pies for dads to enjoy on Father’s Day. They’re cheesy and buttery and the crust is super flaky and tender. There’s a combination of butter and shortening in the crust. The butter gives rich flavor and the shortening helps make them flaky. A bit of vinegar in the crust helps prevent gluten formation so the crust will be tender. When making smaller pies, I like to divide the dough into portions before chilling. This prevents having to re-roll the scraps since re-rolling pie dough tends to toughen it.

I used a combination of whole grain Dijon mustard and hot mustard. My dad loves horseradish mustard. German varieties of mustard are delicious too. Feel free to use your mustard of choice. These are also delicious drizzled with a touch of hot honey.

Everything Bagel Cheesy Pocket Pies

Pocket pies with ham and cheese wrapped in a golden, flaky crust topped with Everything Bagel Seasoning
Print Recipe
Course Dinner
Servings 6 pocket pies

Ingredients
  

Pie Crust

  • 1 â…“ cups (170g) all purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon fine sea salt
  • 2 tablespoons (24g) vegetable shortening
  • 6 tablespoons (85g) cold, unsalted butter, cubed
  • ¼ cup (59ml) ice water
  • 2 teaspoons white or cider vinegar

Filling

  • 1 tablespoon whole grain Dijon mustard, hot mustard or any mustard of your choice I used a combination of both
  • ½ cup (57g) shredded cheddar cheese
  • ¼ cup (28g) shredded Gruyére cheese
  • 3 ounces (85g) shaved ham or pastrami* See note for vegetarian options
  • Egg wash: 1 egg whisked with 1 tablespoon of water
  • Everything Bagel Seasoning I used Trader Joe's Everything But the Bagel Seasoning

Instructions
 

Pie Crust

  • In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until evenly dispersed. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  • Mix the ice water and vinegar together in a glass measuring cup. Sprinkle over the flour mixture a little at a time, stirring 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 few times. Do not over work the dough. Divide the dough into 6 equal portions, about 2 ounces (57g) each. Form the portions into disks, wrap them individually with plastic wrap and refrigerate for at least 1 hour or up to overnight.

Assembly

  • Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
  • On a lightly floured surface, roll the dough portions to 1/8-inch thickness. Cut out six rounds, about 4 1/2-5-inches each. Place the rounds on the prepared baking sheet. Spread about 1/2 teaspoon of mustard on each round. Top each one with ham (or veggies) and cheese. Brush the perimeter edges with egg wash. Fold the rounds over and press the edges to seal. Crimp the edges with a fork. Brush the pies with egg wash and sprinkle with Everything Bagel Seasoning. Cut a 1/2-inch ventilation slit into the top of each pie. Bake until golden brown, about 22-25 minutes. Transfer the pies to a cooling rack. Serve warm.

Notes

*Chopped fresh spinach leaves or blanched broccoli make delicious vegetarian substitutions.
**To find Everything But the Bagel Seasoning, click here.  
Keyword pastry, pocket pies

Lemon Bubble Bread

Posted on by Mari Vasseur
Lemon Bubble Bread

This fun, cheerful Lemon Bubble Bread is a soft, sweet, brioche-style pull-apart bread. It’s made in the same way as monkey bread, but with lemon zest instead of cinnamon. Small balls of bread dough are coated in melted butter, rolled in lemon sugar, then baked until golden and fluffy. I like drenching the fluffy puffs of bread in fresh lemon icing which, adds a burst of sweet-tart flavor.

 

Lemon Bubble Bread

by Mari Vasseur
Soft, sweet lemon brioche-stye pull-apart bread
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 6

Ingredients
  

Lemon Bubble Bread

  • ¼ cup plus 2 tablespoons (89ml) warm milk (110ºF/40ºC)
  • 2 tablespoons (25g) sugar, divided
  • ¾ teaspoon active dry yeast
  • 2 cups (255g) all purpose flour
  • ½ teaspoon fine sea salt
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (57g) unsalted butter cubed, room temperature

Lemon Sugar

  • 6 tablespoons (75g) sugar
  • Zest of 2 medium lemons
  • 3 tablespoons (43g) unsalted butter, melted

Lemon Icing

  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 pinch fine sea salt
  • 1-2 tablespoons (15-30m) half and half cream or whole milk

Instructions
 

Lemon Bubble Bread

  • In a small bowl, combine the milk with 1/2 teaspoon of sugar. Stir in the yeast and let it bloom until it's foamy, about 5 minutes.
  • In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, salt and the remaining sugar until well blended.
  • In a small bowl, lightly whisk the egg, egg yolk and vanilla together. On low speed, gradually add the egg mixture and the milk mixture to the flour. Beat until combined. Switch to the dough hook. On medium speed, add the butter a little at a time, making sure each addition is incorporated before adding the next. Knead with the mixter until the dough is smooth and elastic, about 8-10 minutes. To determine if the dough is ready, pinch off a small piece of dough. It should stretch easily without tearing and look translucent.
  • Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat lightly with oil. Cover and let rise until doubled in size, about 1-1 1/2 hours. Meanwhile butter a 10-inch round baking dish* or a 10-inch cake pan.** (A 9-inch square baking dish also works.) Set aside and make the lemon sugar.
  • Divide the dough into 20 equal portions and form them into balls. Brush the dough balls all over with melted butter, then roll them in the lemon sugar. Arrange the dough balls in the baking dish. Brush the tops with melted butter and sprinkle with any remaining lemon sugar. Let rise until almost doubled in size, about 20-30 minutes.
  • Preheat the oven to 350ºF (180ºC). Bake until the top of the bubble bread is golden brown, about 20-25 minutes. Let cool for about 15-20 minutes, then top the warm bread with lemon icing.

Lemon Sugar

  • Mix the sugar and lemon zest together in a shallow bowl or plate.

Lemon Icing

  • In a small bowl, whisk the powdered sugar, lemon juice, salt and 1 tablespoon (15ml) of half & half together until smooth. Add additional half & half as needed to reach the desired consistency.

Notes

*To find a 10-inch round baking dish, click here.
*To find a 10-inch round cake pan, click here.
Keyword bread, lemon bubble, sweet

Banana Chocolate Pecan Cookies with Salted Caramel

Posted on by Mari Vasseur
Banana Chocolate Pecan Cookies with Salted Caramel

Many of us love chocolate chip cookies and banana bread so much, that I thought those two iconic bakes would be delicious combined in a cookie. Most of the banana cookies I tried were soft and cakey, which is fine, but I wanted a cookie with chewy centers and crisp, buttery edges. That end result was a challenge with bananas, because they add moisture and softness to baked goods. After a bit of trial and error, I came up with these incredibly delicious, rich, salty-sweet cookies with those coveted chewy centers and crisp edges.

Banana Chocolate Pecan Cookies with Salted Caramel

Banana cookies with chewy centers and crisp, buttery edges, filled with chocolate and toasted pecans, topped with salted caramel
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

Banana Chocolate Pecan Cookies

  • 2 â…“ cups (298g) all purpose flour, sifted
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon cinnamon
  • ¾ cup (170g) unsalted butter, cubed
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk
  • â…“ cup (75g) mashed over-ripe banana
  • 1 ½ teaspoons pure vanilla extract
  • 1 3 1/2-4 oz bar of dark chocolate, broken into bite size pieces, plus extra for the tops
  • ¾ cup (85g) roasted, salted pecans, coarsely chopped
  • banana chips for the tops
  • salted caramel sauce

Easy Salted Caramel Sauce

  • 10 soft caramel candies I used Werther's
  • 2 tbsp (30ml) heavy cream
  • 1 generous pinch fine sea salt

Instructions
 

  • Line 2 large cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.
  • In a medium-size saucepan, over medium heat, melt the butter. Continue cooking, stirring occasionally, until the butter is deep golden and fragrant. When brown specks start to form in the bottom of the pan, immediately transfer the butter to a large bowl.
  • Add the brown sugar and the granulated sugar to the butter. Mix until well combined. Beat in the egg yolk, banana and vanilla extract. Stir in the flour mixture just until combined. Fold in the chocolate and nuts.
  • Form the cookie dough into 2-tablespoon size balls. I used a #30 portion scoop, tightly packed.* Top each dough ball with a banana chip and a piece of chocolate. Chill the dough balls in the refrigerator for 30 minutes to 1 hour.
  • Preheat the oven to 350ºF (180ºC). Place the cookies about 3 inches apart onto the baking sheets. Bake the cookies until the tops are set and the edges are golden brown, about 10-12 minutes. 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 round, crinkly cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack. Spoon caramel sauce onto the warm cookies.

Easy Salted Caramel Sauce

  • Combine the caramel candies and the heavy cream in a small saucepan over medium heat. Stir gently until melted and smooth. Add salt to taste.

Notes

*To find the portion scoop I used, click here.
Keyword banana, chocolate pecan, cookies

Strawberry Lavender Hand Pies

Posted on by Mari Vasseur

Good things are coming your way. Your first bit of good fortune today, was finding this recipe. These Strawberry Lavender Hand Pies are exceptionally delicious and delightful. The sweet strawberry filling and the buttery, flaky pie crust are perfect together. When you add the lavender icing, they become positively magical. The icing has a touch of lavender that’s just enough to add a subtle floral note. I decorated mine with lavender buds, sprigs of lavender and dried rose petals. These pretty pies are perfect for teatime or fairy picnics.

Strawberry Lavender Hand Pies

by Mari Vasseur
Hand held pies with sweet, fresh strawberry filling, wrapped in a buttery, flaky crust and topped with lavender icing.
Print Recipe
Course Dessert
Servings 8 pies

Ingredients
  

Pie Crust

  • 2 â…” cups (340g) all purpose flour
  • 2 tablespoons (25g) sugar
  • ½ teaspoon fine sea salt
  • ¼ cup (48g) vegetable shortening
  • ¾ cup (170g) cold, unsalted butter, cubed
  • ½ cup (118ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar
  • Egg wash: 1 egg beaten with 1 tablespoon of water

Strawberry Filling

  • 2 ½ cups (375g) chopped strawberries (1/2-inch pieces)
  • 3 tablespoons (38g) sugar
  • 2 teaspoons (7g) cornstarch
  • ½ teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Lavender Icing

  • ¾ cup (177ml) half & half
  • 1 teaspoon dried culinary lavender* plus extra for sprinkling
  • 1 ¼ cups (150g) powdered sugar, sifted
  • 1-2 drops lilac gel food coloring
  • 1 tiny drop violet gel food coloring

Instructions
 

Pie 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 dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  • In a small bowl, whisk the ice water and vinegar together. Sprinkle over the flour mixture a little at a time, stirring until a shaggy dough forms. 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! Form the dough into two 4 x 5-inch rectangles. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Strawberry Filling

  • In a medium-sized saucepan over medium heat, stir together the strawberries, sugar and cornstarch. Cook, stirring occasionally, until the strawberries release their juices and the mixture starts to bubble. Turn the heat down and simmer until strawberries soften and thicken , about 7-10 minutes. Transfer the mixture to a bowl. Stir in the vanilla and salt and allow to cool to room temperature. Set aside in the refrigerator until ready to use.

Lavender Icing

  • In a small saucepan, heat the half & half and the lavender over medium heat, just until bubbles form around the edges. Do not boil. Turn the heat down and simmer gently for 1 minute. Strain the lavender cream into a small bowl. Cover and refrigerate until chilled, about 1 hour.
  • Place the powdered sugar in a medium-sized bowl. Add the lavender cream a little at a time, whisking until smooth. Add more lavender cream as needed to achieve the desired consistency. Add the food coloring a little at a time, with the tip of a toothpick, until your desired shade is achieved. Whisk until smooth and well blended.

Assembly

  • Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
  • On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Cut out sixteen 3 x 4-inch rectangles. Chill in the refrigerator for 15 minutes. Place 8 rectangles onto the baking sheet, about 2 inches apart. Brush the perimeter edges with egg wash. Top each one with about 2 tablespoons of filling. Top with the remaining rectangles. Press the edges to seal. Crimp the edges with a fork. Brush the pies with egg wash. Cut 1/2-inch ventilation slits in the top of each one.
  • Bake until golden brown, about 23-28 minutes. Transfer to a cooling rack. Spoon or drizzle the icing over the cooled hand pies. Sprinkle with a few lavender buds.

Notes

*To find culinary lavender, click here.
Keyword pastry, pie, strawberry lavender

Blueberry Galette with Lavender Whipped Cream

Posted on by Mari Vasseur
Blueberry Galette with Lavender Cream

This rustic Blueberry Galette is so much easier to make than blueberry pie, but it’s equally delicious. It’s the perfect dessert for a relaxed, carefree day. It’s bursting with fresh blueberries on a buttery, tender, flaky crust. I served my galette with a heavenly cloud of Lavender Whipped Cream but it’s also delicious with ice cream.

 

Blueberry Galette with Lavender Whipped Cream

by Mari Vasseur
A rustic, buttery crust bursting with jammy blueberries, topped with a cloud of lavender whipped cream
Print Recipe
Course Dessert
Cuisine French
Servings 6

Ingredients
  

Crust

  • 1 â…“ cups (170g) all purpose flour
  • 1 tablespoon (13g) sugar
  • ¼ teaspoon fine sea salt
  • 2 tablespoons (24g) vegetable shortening
  • 6 tablespoons (85g) cold, unsalted butter, cubed
  • ¼ cup (59ml) ice water
  • 2 teaspoons apple cider vinegar
  • Egg wash: 1 egg whisked with 1 tablespoon of water
  • Coarse sparkling sugar for sprinkling

Lavender Whipped Cream

  • ¾ cup (177ml) heavy whipping cream
  • 1 teaspoon dried culinary lavender*
  • 1 ½ tablespoons powdered sugar, sifted
  • 1 drop violet gel food coloring
  • 2 drops lilac gel food coloring

Blueberry Filling

  • 4 cups (625g) blueberries
  • 6 tablespoons (75g) sugar
  • 2 tablespoons (20g) cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Instructions
 

Crust

  • In a large bowl, whisk together the flour, sugar and salt until well blended. Work the shortening into the flour mixture with your fingertips until it's evenly dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  • Mix the ice water and vinegar together in a small bowl. Sprinkle over the flour mixture a little at a time, stirring until 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 over work the dough! Form the dough into a disk. Cover with plastic wrap and refrigerate at least one hour or up to overnight.

Lavender Whipped Cream

  • In a small saucepan, heat the heavy cream and lavender over medium heat, just until bubbles form around the edges. Turn the heat down to low and simmer gently for 1 minute. Strain the lavender cream into a medium-sized bowl. Cover and refrigerate until chilled, about 1 hour.
  • Whip the lavender cream until thickened. Add the powdered sugar and food coloring, if using. Whip until medium peaks form, being careful not to over beat. Set aside in the refrigerator until ready to use.

Blueberry Filling and Assembly

  • Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into a 12-inch round. Transfer the dough to a baking sheet. Refrigerate for 15 minutes. Meanwhile, preheat the oven to 400ºF (205ºC).
  • In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract and salt. Mix until well combined.
  • Brush a 2-inch border of egg wash on the surface of the pie dough. Spoon the blueberries onto the dough within the border. Fold the dough border over the blueberries, towards the center, pleating the edges about every 2-inches. Brush the edges with egg wash. Sprinkle with coarse sugar.
  • Bake until the crust is golden brown and the filling is bubbly, about 28-35 minutes. Serve warm or at room temperature with lavender cream.

Notes

*To find culinary lavender, click here.
Keyword blueberry, galette, pastry

Raspberry White Chocolate Cookies

Posted on by Mari Vasseur
Raspberry White Chocolate Cookies

These magical cookies were inspired by my viral Raspberry White Chocolate Scones. The flavors work so well together and the pretty pink sparkling sugar adds a nice crunchy texture, so I thought they would make excellent cookies too. And I was right! These cookies are everything I was dreaming about. In the scones, fresh raspberries were added directly into the dough. In this recipe, instead, I made a quick raspberry jam to fold into the cookies. Make sure to fold it in gently because if you over mix it, the dough will become too wet, which can lead to excess spreading. I also broke the chocolate into pieces, rather than chopping it. Chopping the chocolate makes too many small chards of chocolate which can also cause excess spreading.

Raspberry White Chocolate Cookies

by Mari Vasseur
Cookies with white chocolate pieces and fresh raspberry jam swirled into the dough and topped with pink sparkling sugar
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

  • 1 ½ cups (198g) raspberries, divided
  • ¾ cup (150g) plus 2 tablspoons (25g) granulated sugar, divided
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons (10ml) water
  • 1 ¾ cups (225g) all purpose flour, sifted
  • ¼ cup (30g) cake flour, sifted
  • ¾ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (50g) packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 1 4 oz (113g) bar of white chocolate, cut into bite size pieces, plus extra for tops or 2/3 cup (4 oz / 113g) white chocolate chips
  • Pink pearl coarse sparkling sugar optional

Instructions
 

  • Set aside 1/2 cup of raspberries. In a small saucepan over medium heat, combine the remaining 1 cup of raspberries with 2 tablespoons of sugar and the lemon juice. When the sugar has dissolved, turn the heat down and simmer, stirring occasionally, until the mixture starts to thicken, about 3 minutes. In a small bowl, whisk the water & cornstarch together. Stir this mixture into the saucepan and continue simmering until the mixture reaches a jam consistency, about 1-2 minutes. Stir in the reserved raspberries. Transfer the mixture to a bowl and set aside to cool to room temperature.
  • Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  • In a medium-sized bowl, whisk together the all purpose flour, the cake flour, salt and baking soda until well blended.
  • In a large bowl, beat the butter, the remaining 3/4 cup of sugar, and the brown sugar, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg and the egg yolk in 2 separate additions until well incorporated. Beat in the extracts.
  • On low speed, stir the flour mixture into the batter, just until combined. Stir in the white chocolate pieces. Fold in the cooled raspberry mixture very gently. Do not over mix! You want to see raspberry swirls. Over mixing will change the texture of the cookies.
  • Place 2-tablespoon sized portions of cookie dough about 3 inches apart onto the prepared cookie sheets. I used a #30 portion scoop.* Top each cookie with a piece of white chocolate and sprinkle with coarse sugar. Bake until the tops of the cookies are set and the edges turn light golden brown, about 10-14 minutes. Transfer to a cooling rack.

Notes

If your cookies spread too much, you can try refrigerating the dough balls for 10-15 minutes before baking. Don't refrigerate the dough longer or your dough may become discolored. For best results, weigh your ingredients.
*To find the portion scoop I used, click here.  
Keyword cookies, raspberry white chocolate

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

Chocolate Olive Oil Cakes

Posted on by Mari Vasseur
Chocolate Olive Oil Cakes

These soft, plush mini chocolate loaf cakes with a silky chocolate glaze are perfect for fairy picnics. They also make adorable Mother’s Day treats for moms who love chocolate. They’re easy to make and don’t require a mixer. I garnished them with edible pressed flowers for a magical finishing touch.

Chocolate Olive Oil Cakes

Chocolate olive oil mini loaf cakes with silky chocolate icing
Print Recipe
Course Dessert
Servings 8 mini loaf cakes

Ingredients
  

Chocolate Olive Oil Cakes

  • 1 cup (128g) all purpose flour, sifted
  • â…“ cup (30g) unsweetened Dutch process or dark cocoa powder, sifted
  • ¼ cup (28g) almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • â…” cup (133g) granulated sugar
  • â…“ cup (67g) packed brown sugar
  • ½ cup (111ml) olive oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (113g) sour cream
  • ½ cup (118ml) whole milk

Chocolate Glaze

  • 6 tablespoons (85g) unsalted butter, cubed
  • 4 ounces (113g) semisweet or dark chocolate, chopped
  • 2 teaspoons corn syrup or honey
  • 24-30 small edible pressed flowers optional

Instructions
 

Chocolate Olive Oil Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour the cavities of an 8-serving mini loaf pan,** I use a mixture of equal parts flour and cocoa powder to flour them. It's also helpful to line the bottoms of the cavities with parchment paper. I used a pan with eight 2 1/4-inch by 3 1/2-inch cavities.
  • In a medium bowl, whisk together the flour, cocoa powder, almond flour, baking powder, baking soda and salt until well combined.
  • In a large bowl, whisk together the sugar, brown sugar, oil, eggs and vanilla extract until smooth and well combined.
  • In a small bowl, whisk together the milk and sour cream.
  • Stir the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
  • Transfer the batter to the prepared pan, filling the cavities half full. Bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached, about 13-17 minutes. Be diligent and avoid over baking the cakes.
  • Cool the cakes in the pan for 7 minutes, then transfer to a cooling rack to cool.

Chocolate Glaze

  • Melt the butter, chocolate and corn syrup together in a large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and let cool slightly.
  • Spoon the glaze over the cooled cakes. When the glaze is almost set, garnish with edible pressed flowers if desired.

Notes

*  I use a microwave flower press to make edible pressed flowers quickly. To find it, click here.
**To find a mini loaf pan, click here.
Keyword cake, chocolate, olive oil