Ingredient: lemon juice

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

Blueberry Crumb Cake Cookies

Posted on by Mari Vasseur
Blueberry Crumb Cake Cookies

Over the holidays, my Cranberry Orange Crumb Cake Cookies went viral, so I thought it was time to introduce a spring version of the popular cookies. Blueberry Crumb Cake Cookies have homemade blueberry filling with crumble topping and a touch of lemon zest in the dough to brighten them up. The sweet-tart lemon icing gives them the perfect balance. These delightful blueberry cookies are perfect alongside a cup of tea or a glass of lemonade.

 

Blueberry Crumb Cake Cookies

Vanilla cookies with a touch of lemon zest, topped blueberry filling, crumble topping and lemon icing by Brownie Mischief
Print Recipe
Course Dessert
Cuisine American
Servings 14 cookies

Ingredients
  

Blueberry Filling

  • 6 ounces (170g) blueberries, divided about 1 1/4 cups
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon corn starch
  • 1 teaspoon lemon juice

Crumb Topping

  • ¾ cup (96g) all purpose flour
  • ¼ cup (50g) granulated sugar
  • 3 tablespoons (38g) packed brown sugar
  • â…› teaspoon fine sea salt
  • 4 ½ tablespoons (64g) cold, unsalted butter, cubed

Cookies

  • 2 cups (255g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • Zest of 1 medium lemon
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoon pure vanilla extract
  • ½ cup (85g) white chocolate chips optional

Icing

  • â…” cup (80g) powdered sugar, sifted
  • 1 small dash fine sea salt
  • 2-3 tablespoons (30-45ml) lemon juice

Instructions
 

Blueberry Filling

  • Set aside 1/4 cup (34g) of blueberries. Combine the remaining blueberries with the sugar, cornstarch and lemon juice in a small saucepan.
  • Simmer over medium-low heat, stirring occasionally, until the blueberries are softened and the sauce is a thick jam consistency, about 5-7 minutes. Stir in the reserved 1/4 cup (34g) of blueberries and cook for 1 more minute. Remove from heat and set aside to cool completely.

Crumb Topping

  • In a medium-sized bowl, whisk together the flour, granulated sugar, brown sugar 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 while you make the cookie dough.

Cookies

  • Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
  • In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, beat the butter, granulated sugar, brown sugar and lemon zest, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in two separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract. On low speed, beat the flour mixture into the batter, just until combined. Stir in the white chocolate chips, if using.
  • Form the cookie dough into 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Press a 1-inch wide indentation into each cookie using your thumb or a pastry tamper. Fill each indentation with a generous teaspoon of the blueberry filling. Top each one generously with the crumb topping. Gently press the topping onto the cookies.
  • Bake until the topping and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.

Icing

  • In a small bowl, whisk together the powdered sugar, salt, and 2 tablespoons (30ml) of lemon juice until well combined. Add additional lemon juice as needed to achieve the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.
Keyword blueberry, cookies

Orange Vanilla Bean Loaf Cake

Posted on by Mari Vasseur
Orange Vanilla Bean Loaf Cake

If you search loaf cakes on the internet, you’ll find an abundance of “copycat” recipes. For some reason, everyone is trying to copy a loaf cake from a popular coffee shop. Maybe it’s just me, but I’m not a fan of the rubbery neon slice. I’d rather have a slice of soft, fluffy cake with a burst of fresh citrus flavor and buttery frosting. If that sounds good to you too, you’ll love this recipe. I used the reverse creaming method to make this cake, which produces a soft, velvety crumb. Brushing the cake with orange simple syrup keeps it moist and flavorful. This recipe is for an orange-vanilla bean cake but it can also be made into a lemon version. See the notes below for instructions to make the lemon cake. To keep the soft, fluffy texture of this cake, I don’t recommend add-ins.

Orange Vanilla Bean Loaf Cake

by Mari Vasseur
Soft, fluffy vanilla bean and orange scented loaf cake topped with silky vanilla cream cheese frosting by Brownie Mischief
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

Orange Simple Syrup

  • 2 tablespoons (30ml) orange juice
  • 2 tablespoons (30ml) lemon juice
  • ¼ cup (50g) granulated sugar

Orange Vanilla Bean Loaf Cake

  • 1 â…“ cups (170g) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup plus 2 tablespoons (175g) granulated sugar
  • Zest of 2 medium oranges
  • ½ cup (113g) unsalted butter cubed, room temperature
  • ¼ cup (57g) sour cream, room temperature
  • ¼ cup (59ml) whole milk, room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon pure orange extract

Vanilla Bean Cream Cheese Frosting

  • 2 tablespoons (28g) cream cheese, room temperature
  • 2 tablespoons (28g) unsalted butter, room temperature
  • 1 ½ cups (180g) powered sugar, sifted
  • 1 pinch fine sea salt
  • ½ teaspoon vanilla bean paste
  • 1-3 tablespoons (15-45ml) whole milk or half & half, room temperature

Instructions
 

Orange Simple Syrup

  • Combine the orange juice, lemon juice and sugar in a small saucepan over medium heat. Stir occasionally until the sugar is dissolved. Remove from heat and set aside.

Orange Vanilla Bean Loaf Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, mix the sugar and orange zest, with an electric mixer or by hand, until incorporated. Add the flour mixture and beat until well combined. On low speed, beat in the butter until the mixture looks sandy.
  • In a separate medium-sized bowl, whisk together the sour cream, milk, eggs, vanilla bean paste and orange extract together until smooth and creamy. On low speed, gradually beat this mixture into the sugar mixture until incorporated. Beat at medium speed until smooth, about 1 minute. Do not over mix.
  • Transfer the batter to the loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 45-50 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a cooling rack. Brush the warm cake all over with orange simple syrup. Let the cake cool completely, then frost with Vanilla Bean Cream Cheese Frosting.

Vanilla Bean Cream Cheese Frosting

  • In a medium-sized bowl, stir the cream cheese with a spatula until smooth. Add the butter and beat, with an electric mixer on low speed, until smooth.
  • Gradually mix in the powdered sugar. Add the vanilla bean paste, salt and 1 tablespoon (15 ml) of milk and beat until smooth. Add additional milk, if needed, until the desired consistency is reached. Stir with a spatula to smooth out any bubbles.

Notes

To find an 8 x 4-inch loaf pan, click here
 
To make a lemon version of this cake, replace the orange zest with the zest of 3 medium lemons or 2 large lemons. Replace the vanilla bean paste with 1/2 teaspoon of pure vanilla extract and replace the orange extract with 1 teaspoon of pure lemon extract. For the simple syrup, replace the orange juice with lemon juice.
Keyword cake, orange

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

Sunshine Picnic Cake

Posted on by Mari Vasseur
Sunshine Picnic Cake by Mari Vasseur

Out here in Southern California we have picnic weather in the middle of winter. Even if it’s snowing where you live, you might be craving something deliciously bright, like this Sunshine Picnic Cake made with fresh orange juice and orange zest. The soft, moist cake is topped with a subtly tart citrus icing. It’s perfect for a spring or summer picnic, a tea party, weekend brunch or even an anytime snack. This recipe is so versatile that you can easily switch it up to make it a lemon cake if you wish.*

Sunshine Picnic Cake

by Mari Vasseur
Soft, plush, moist orange scented cake with citrus icing
Print Recipe
Course Brunch, Dessert
Servings 9

Ingredients
  

Cake

  • 1 ½ cups (192g) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar
  • Zest of 1 large orange
  • ½ cup (111ml) vegetable oil or neutral oil of your choice
  • 2 large eggs room temperature
  • ¼ cup (59ml) orange juice
  • 1 teaspoon pure orange extract**
  • 1 teaspoon pure vanilla extract
  • ¾ cup (170g) sour cream room temperature

Icing

  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • 1 tablespoon (15ml) lemon juice
  • 1-2 tablespoons (15-30ml) orange juice
  • 1 pinch fine sea salt

Instructions
 

Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square baking pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
  • In a large bowl, beat the sugar, orange zest, and oil, with an electric mixer at medium speed, until smooth and creamy. Add the orange juice and the extracts and beat until blended. With the mixer on low speed or by hand, beat in the flour mixture in two additions followed by half of the sour cream after each addition. Mix just until smooth and combined.
  • Transfer the batter to the baking pan. Bake until the top looks golden and a toothpick inserted into the center of the cake comes out clean, about 20-25 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack. Alternately, if you want to transport the cake in the pan, you can let it cool in the pan.

Icing

  • In a small bowl, whisk together the powdered sugar, butter, lemon juice, 1 tablespoon (15ml) of orange juice and the salt until well blended. Add additional orange juice as needed to achieve the desired consistency. Whisk until smooth. Spread the icing on the cooled cake, letting it drip down the sides.

Notes

*To make a lemon version of this cake, replace the orange juice with lemon juice. Replace the orange zest with the lemon zest of two medium lemons. Replace the orange extract with pure lemon extract. Reduce the vanilla extract to 1/2 teaspoon.
**To find pure orange extract, click here.
Keyword cake, orange

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

Cranberry Orange Crumb Cake Cookies

Posted on by Mari Vasseur
Cranberry Orange Crumb Cake Cookies

When you combine cranberry orange crumb cake with white chocolate chip cookies, you get these delicious, unique cookies that are perfect for the holiday season. They make a festive addition to your holiday cookie platter. I came up with these delightful cookies when I was looking for a way to use up leftover cranberry sauce. If your family is like mine, it’s rare for us to have leftover cranberry sauce because we love it so much. Click here to view my Cranberry Sauce recipe. Don’t worry, you can certainly use store bought whole berry cranberry sauce for this recipe and the cookies will be just as delicious.

 

Cranberry Orange Crumb Cake Cookies

by Mari Vasseur
Orange scented vanilla cookies with white chocolate chips, topped with cranberry sauce, crumb topping and orange icing
Print Recipe
Course Dessert
Servings 16 cookies

Ingredients
  

Crumb Topping

  • ¾ cup (96g) all purpose flour
  • ¼ cup (50g) packed brown sugar
  • 3 tablespoons (38g) granulated sugar
  • â…› teaspoon fine sea salt
  • 4 ½ tablespoons (64g) cold, unsalted butter, cubed

Cookies

  • 2 cups (255g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, room temperature
  • ½ cup (100g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • Zest of 1 medium orange
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons pure vanila extract
  • ¾ cup (128g) white chocolate chips
  • ½ cup (113g) whole berry cranberry sauce, purchased or homemade

Icing

  • â…” cup (80g) powdered sugar, sifted
  • 1 pinch fine sea salt
  • 1 teaspoon lemon juice
  • 1-2 ½ tablespoons (15-38ml) orange juice

Instructions
 

Crumb Topping

  • In a medium-sized bowl, whisk together the flour, brown sugar, granulated sugar 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. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.

Cookies

  • Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
  • In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, beat the butter, brown sugar, granulated sugar and orange zest, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg and egg yolk in two separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract. On low speed, beat the flour mixture into the batter, just until combined. Stir in the white chocolate chips.
  • Form the cookie dough into sixteen 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Press a 1-inch wide indentation into each cookie using your thumb or a pastry tamper. Fill each indentation with a generous teaspoon of cranberry sauce. Top each one generously with the crumb topping. Gently press the topping into the cookies.
  • Bake until the topping and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.

Icing

  • In a small bowl, whisk together the powdered sugar, salt, lemon juice and 1 tablespoon of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.
Keyword cookies, cranberry orange

Orange Chocolate Chip Scones

Posted on by Mari Vasseur
Orange Chocolate Chip Scones

These Orange Chocolate Chip scones have everything I love in a good scone. Let’s start with their 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 glazed them with some tangy orange icing which took them over the top. The baking method is so easy too. You simply mix them by hand, then scoop them onto the baking sheet. They’re a perfect alongside a warm, cozy cup of tea or coffee.

 

Orange Chocolate Chip Scones

by Mari Vasseur
Tender orange-scented scones dotted with mini chocolate chips and glazed with tangy orange icing
Print Recipe
Course Breakfast, Brunch
Servings 9 scones

Ingredients
  

Scones

  • 1 ¾ cups (224g) all purpose flour, sifted
  • 2 tablespoons (25g) granulated suger
  • 1 tablespoon (14g) baking powder
  • ½ teaspoon fine sea salt
  • 7 tablespoons (99g) cold, unsalted butter, cubed
  • Zest of 1 large orange
  • ½ cup (85g) semisweet mini chocolate chips
  • ½ cup (113g) cold sour cream
  • ¼ cup (60ml) cold heavy cream plus extra for the tops*
  • 2 tablespoons (30ml) cold orange juice
  • 1 teaspoon pure vanilla extract

Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • 1 dash fine sea salt
  • 1 teaspoon lemon juice
  • 2-3 tablespoons (30-45ml) orange juice, room temperature

Instructions
 

Scones

  • Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  • 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.
  • In a small bowl, whisk together the sour cream, heavy cream, orange juice and vanilla extract. Stir the sour cream mixture into the flour mixture just until a shaggy dough is formed. Do not over mix.
  • Scoop 1/4 cup-sized 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

  • In a medium-sized bowl, whisk together the powdered sugar, melted butter, salt, lemon juice, and 1 tablespoon (15ml) of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth.
  • Brush the icing onto the cooled scones with a small pastry brush or drizzle the icing onto the scones if you prefer.

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.
Keyword orange chocolate chip, scones

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

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

Blueberry Galette with Lavender 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 bursting with fresh blueberries on a tender, flaky crust. it’s heavenly served with a cloud of lavender cream.

Blueberry Galette with Lavender 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. 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 few 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 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