Ingredient: granulated suger

Bakery Style Marble Confetti Cookies

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.

Print Recipe
 Bakery Style Marble Confetti Cookies
Large marbled bakery style cookies with rainbow sprinkles by Brownie Mischief
Course Dessert
Cuisine American
Keyword birthday cake, confetti, cookies
Servings
large cookies
Ingredients
Course Dessert
Cuisine American
Keyword birthday cake, confetti, cookies
Servings
large cookies
Ingredients
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line a large cookie sheet with parchment paper.
  2. In a medium-size bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda until well-combined.
  3. In a large bowl, beat the butter, granulated sugar and brown sugar, with an electric mixer at medium speed, until light 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Recipe Notes

To find the pink food coloring I used, click here.  

Fudgy Chocolate Crumb Cake

Fudgy Chocolate Crumb Cake

This moist, fudgy chocolate cake with a generous amount of melt-in-your-mouth chocolate crumb topping and powdered sugar snow is perfect for frosty mornings with a cup of hot coffee or tea. It’s also perfect for a holiday breakfast or brunch served with fresh raspberries and/or raspberry sauce.*

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 Fudgy Chocolate Crumb Cake
Rich, moist, fudgy chocolate cake with melt-in-your mouth crumb topping and sprinkled with powdered sugar.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword cake, chocolate, crumb
Servings
servings
Ingredients
Crumb Topping
Cake
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword cake, chocolate, crumb
Servings
servings
Ingredients
Crumb Topping
Cake
Instructions
Crumb Topping
  1. In a medium-size bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder and salt until well combined. Work the butter into the flour mixture with your fingertips until it looks like dirt, with no large pieces of butter remaining. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Cake
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square cake pan** with parchment paper, leaving a couple of inches of overhang to serve as handles to lift the cake out of the pan. If you want to serve the cake directly from the pan, you can skip the parchment paper and simply spray the pan with nonstick spray.
  2. In a medium-size bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together until well combined.
  3. In a large bowl, beat the butter, granulated sugar and brown sugar together, with an electric mixer at medium speed, until light and fluffy. Beat in the oil until combined. Beat in the egg, egg yolk, and vanilla in 3 separate additions, making sure each one is incorporated before adding the next.
  4. On low speed, beat the flour mixture into the batter in 2 additions, alternating with half of the sour cream after each addition. Beat just until combined. Gradually beat in the hot coffee just until smooth and well combined. Fold in the mini chocolate chips.
  5. Transfer the batter to the prepared cake pan. Top the batter evenly with the crumb topping. Bake until a toothpick inserted into the center of the cake comes with a few moist crumbs attached (not wet batter), about 28-37 minutes.
  6. Cool the cake in the pan for 15 minutes, then remove the cake from the pan and continue cooling on a cooling rack. Sprinkle powdered sugar over the cooled cake.
Recipe Notes

*To find my raspberry sauce recipe, click here.

**To find my favorite 8-inch square cake pan, click here.

 

Orange Chocolate Chip Scones

Orange Chocolate Chip Scones

These Orange Chocolate Chip scones have everything I love in a scone. They have buttery, crisp edges and soft, tender centers. Plenty of mini chocolate chips are enhanced with the vibrant flavor of fresh orange zest. These melt-in-your-mouth scones are perfectly delicious on their own, but I went ahead and added some tangy orange icing which took them over the top. They’re so good you won’t be able to eat just one!

Print Recipe
 Orange Chocolate Chip Scones
Tender orange-scented scones studded with mini chocolate chips and topped with a tangy orange icing
Course Breakfast, Brunch
Keyword orange chocolate chip, scones
Servings
scones
Ingredients
Scones
Icing
Course Breakfast, Brunch
Keyword orange chocolate chip, scones
Servings
scones
Ingredients
Scones
Icing
Instructions
Scones
  1. Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter and the orange zest into the flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed. Stir in the mini chocolate chips.
  3. In a small bowl, whisk together the sour cream, heavy cream, orange juice and vanilla extract.
  4. Stir the sour cream mixture into the flour mixture just until a shaggy dough is formed and there are no dry bits of flour left. Do not over mix.
  5. Scoop** 1/4 cup size rounded portions of dough and place them about 2 inches apart onto the prepared baking sheet. (If your dough has become a bit warm, refrigerate the dough portions for 15 minutes, then proceed with the recipe. This will prevent excess spreading.) Brush the tops of the scones with heavy cream. Bake until golden brown, about 20-25 minutes. Transfer the scones to a cooling rack.
Icing
  1. In a medium-size bowl, whisk together the powdered sugar, melted butter, salt, lemon juice, and 1 tablespoon of orange juice until well combined. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth.
  2. Brush the icing onto the cooled scones with a small pastry brush or drizzle the icing onto the scones if you prefer. Serve the scones warm or at room temperature.
Recipe Notes

* If you want your scones to be more golden brown, you can brush them with egg wash instead of heavy cream before baking. To make egg wash, whisk together 1 egg with 1 tablespoon of water.

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