Ingredient: packed brown sugar

Honey Caramel Popcorn

Posted on by Mari Vasseur
Honey Caramel Popcorn

Autumn is my favorite time of year to make caramel popcorn. That’s when the weather start to get cooler and we love curling up in a blanket with some snacks to watch a movies. Honey Caramel Popcorn has a buttery, sweet, earthy flavor that brings back memories of past fall seasons. It’s easy to make and fun to share. I added roasted almonds to mine but you can use your favorite nuts or leave them out if you wish.

If you want to share your Honey Caramel Popcorn, place it in food safe treat bags. I created some free printable labels that you can add to your treat bags. To get the free printables, click here.

 

Honey Caramel Popcorn

by Mari Vasseur
Honey caramel coated popcorn with roasted almonds
Print Recipe
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 12 cups (110-120g) popped popcorn
  • ¾ cup (170g) unsalted butter, cubed
  • 1 cup (200g) packed brown sugar
  • 6 tablespoons (126g) honey
  • 2 tablespoons (30ml) light corn syrup
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • ½ cup (56g) roasted, salted almonds, honey roasted salted almonds or any nuts of your choice
  • Sea salt for sprinkling optional

Instructions
 

  • Preheat the oven to 200ºF (95Cº). Line a large baking sheet with nonstick parchment paper or a silicone mat, such as a silpat.* Place the popcorn in an extra-large lightly greased bowl. Wipe out any excess oil or grease with a paper towel.
  • In a medium-size, heavy bottom saucepan over medium heat, melt the butter, brown sugar, honey, corn syrup and salt together, stirring gently. When the mixture comes to a boil, stop stirring and let the mixture bubble for 5 minutes. Stir in the vanilla and baking soda. The mixture will foam up. Remove from heat.
  • Carefully pour half of the caramel mixture over the popcorn. Stir gently, then add the almonds. Stir again. Pour the remaining caramel over the popcorn. Stir once more. Transfer the caramel popcorn to the baking sheet, arranging it in an even layer. Bake for about 1 hour, stirring gently every 15 minutes. Remove from the oven and let cool completely. Sprinkle with sea salt to taste if desired.

Notes

To find my favorite large baking sheets, click here. 
To find a silicone mat, click here.  
Keyword caramel popcorn, snacks

Brown Butter Monster Cookie Bars

Posted on by Mari Vasseur
Brown Butter Monster Cookie Bars

If you’re looking for an easy, delicious and cute Halloween bake, Brown Butter Monster Cookie Bars are perfect for you. These spooky bars are crisp and golden on the outside, buttery, soft and chewy on the inside. They’re loaded with milk chocolate M & M’s and semisweet chocolate pieces which makes these the best Halloween cookie bars ever! I used a chocolate bar broken into pieces, rather than chocolate chips because the chocolate pieces melt into generous, silky pools of chocolate. The fun part is adding the spooky candy eyes. You can even create expressions with sprinkle eyebrows.

 

Brown Butter Monster Cookie Bars

by Mari Vasseur
Crisp and golden on the outside, buttery, soft and chewy on the inside with M & M's and chocolate pieces. The best Halloween cookie bars ever!
Print Recipe
Course Dessert
Cuisine American
Servings 9 bars

Ingredients
  

  • ¾ cup (170g) unsalted butter, cubed
  • 1 ½ cups (191g) all purpose flour, sifted
  • ¾ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • 1 cup (200g) packed brown sugar
  • â…“ cup (66g) granulated sugar
  • 1 ½ teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • ¾ cup (149g) M & M's milk chocolate candies preferably Halloween colors
  • 1 4 oz (113g) semisweet or dark chocolate bar broken into bite size pieces
  • Candy eyes
  • Green sprinkles

Instructions
 

  • 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 350ºF (180ºC). Line an 8-inch square baking pan*** with parchment paper, leaving a couple of inches of overhang.
  • Whisk together the flour, baking powder and salt in a medium-sized bowl until well blended. Set aside.
  • Add the brown sugar, granulated sugar and vanilla extract to the brown butter and stir until combined. Add the egg and egg yolk and stir vigorously for 1-2 minutes, until smooth and creamy. Stir in the flour mixture just until combined. Set aside a few of the larger chocolate pieces for the top. Gently stir the remaining chocolate pieces and the M & M's into the dough.
  • Press the dough evenly into the baking pan and smooth the top with a spatula. Arrange the reserved chocolate pieces on the top. Bake until the top 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 20-25 minutes. Add the candy eyes and sprinkles while the bars are still warm. Let the bars cool in the pan.

Notes

*To find candy eyes, click here.
**To find green sprinkles, click here. Alternately, if you have rainbow sprinkles, you can take the  green ones out to use for your cookies bars if you don't want to purchase green sprinkles.
***To find the 8-inch baking pan I used, click here.
Keyword bars, monster cookie

Maple Blueberry Buckle

Posted on by Mari Vasseur
Maple Blueberry Buckle

A “buckle” is a single layer cake made with fruit. It often has a crumb topping similar to a crumb cake or a coffee cake. My version of a buckle is made with blueberries and maple icing. Although blueberry desserts are typically made when blueberries are in season, this delicious cake can be made year around, because the recipe also works well with frozen blueberries. The maple flavor pairs beautifully with the blueberries and brown sugar in the cake and gives it a cozy autumn feeling.

Maple Blueberry Buckle

Mari Vasseur
Tender maple brown sugar cake topped with blueberries, crumb topping and maple icing
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 9 servings

Ingredients
  

Crumb Topping

  • 1 cup (128g) all purpose flour
  • ½ cup (100g) packed brown sugar
  • ¼ teaspoon cinnamon
  • â…› teaspoon fine sea salt
  • 6 tablespoons (85g) cold, unsalted butter, cubed

Cake

  • 1 â…” cup (213g) all purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg preferably freshly ground
  • ½ cup (113g) unsalted butter, room temperature
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure maple extract
  • ½ teaspoon pure vanilla extract
  • ½ cup (118ml) whole milk, room temperature
  • â…“ cup (75g) sour cream, room temperature
  • 1 ½ cups (234g) fresh or frozen blueberries, divided

Icing

  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon pure maple syrup
  • 1 tablespoon (14g) unsalted butter, melted
  • ½ teaspoon pure maple extract
  • 1 pinch fine sea salt
  • 1-2 tablespoons (15-30ml) whole milk, room temperature

Instructions
 

Crumb Topping

  • In a medium-sizde bowl, mix the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture 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.

Cake

  • Preheat the oven to 350ºF (180ºC). Line a 9-inch square cake pan* with parchment paper, leaving a couple of inches of overhang.
  • In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer on medium speed, until pale and fluffy. Beat in the eggs in two separate additions, making sure each one is incorporated. Beat in the extracts until combined.
  • In a small bowl, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in three additions, alternating with the milk mixture. Mix just until combined.
  • Transfer the batter to the prepared pan. Smooth the top with a spatula. Set aside 1/4 cup (38g) of blueberries. Top the cake batter evenly with the remaining blueberries, then the topping mixture. Top with the reserved blueberries. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Do not over bake. Cool the cake in the pan. Remove the cake from pan and transfer it to a serving platter.**

Icing

  • In a small bowl, whisk together the powdered sugar, maple syrup, butter, maple extract, salt and 1 tablespoon (15 ml) of milk until well blended. Add additional milk as needed to reach the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cake.

Notes

*To find the 9-inch square cake pan I used, click here.
**To remove the cake from the pan, tilt the cake pan and lift one end of the cake using the parchment paper as a handle. Gently slide the cake onto a serving platter or cutting board. You can also serve the cake directly out of the pan if you prefer.
Keyword buckle, cake, maple blueberry

Apple Cinnamon Donut Muffins

Posted on by Mari Vasseur
Apple Cinnamon Mini Muffins

These delicious little two-bite muffins are the apple version of my viral Pumpkin Cinnamon Mini Muffins. They have fresh apples in the batter which helps to make them soft and moist. They’re rolled in cinnamon sugar after baking, which gives them a subtle crunch on the outside. These delightful mini muffins have the flavor and texture of cake donuts. They’re perfect on their own, but I love to serve them with caramel sauce for dipping which takes them over the top.

Apple Cinnamon Donut Muffins

by Mari Vasseur
Soft, tender apple mini muffins rolled in cinnamon sugar
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 24 muffins

Ingredients
  

Muffins

  • 1 ½ cups (191g) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • â…œ teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • â…œ teaspoon ground nutmeg, preferably freshly ground
  • ¼ teaspoon ground ginger
  • â…“ cup (66g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • â…“ cup (80ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup (113g) puréed peeled apples or unsweetened applesauce**
  • Caramel sauce for dipping purchased or homemade

Cinnamon Sugar

  • â…” cup (132g) granulated sugar
  • 1 ½ teaspoons cinnamon
  • 6 tablespoons (85g) melted butter

Instructions
 

Muffins

  • Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan.* Do not use muffin liners. (The muffins need to form an outer crust. This prevents them from absorbing too much melted butter in the last step.)
  • In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg until well blended.
  • In a large bowl, whisk the granulated sugar, brown sugar, oil, egg and vanilla extract together until smooth and creamy. Stir in the puréed apples, then stir in the flour mixture just until combined. The batter will be thick.
  • Transfer the batter to prepared pan, filling the muffin cups about 2/3 full. Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins. Let the muffins cool in the pan for 5 minutes. Turn the muffins out and place on a cooling rack.

Cinnamon Sugar

  • Whisk the cinnamon and granulated sugar together in a shallow bowl until well combined. Briefly dunk the warm muffins in the melted butter, then roll them in the cinnamon sugar.

Notes

*To find the mini muffin pan I used, click here.
**If your applesauce is very watery, drain the excess liquid before measuring.
Keyword apple, cinnamon, muffins

Morning Glory Cake

Posted on by Mari Vasseur

You may have tasted Morning Glory Muffins at your local bakery or coffee shop. They date back to the 1970’s and originated at Nantucket’s Morning Glory Cafe. The original muffins contained carrots, apples, coconut, raisins and nuts. Over the years I’ve tasted many versions of the hearty breakfast muffins with countless variations of nutritious add-ins. I was inspired to make a cake version using fall harvest ingredients. I replaced the coconut with zucchini and omitted the nuts. But you can certainly add in your favorite toasted chopped nuts, such as pecans or walnuts. Whether or not you like raisins, you’ll love the golden raisins I used in this recipe. They’re soaked in juice prior to baking and they taste like juicy little jewels, nothing like traditional raisins. I also added a brown sugar glaze, but the cake is equally delicious without the glaze.

Morning Glory Cake

Moist tender single layer spice cake with carrots, apples, zucchini and golden raisins topped with brown sugar glaze
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Morning Glory Cake

  • ¼ cup (35g) golden raisins
  • 3 tablespoons (45ml) apple juice or orange juice
  • 1 â…› cup (145g) all purpose flour, sifted
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • ½ cup (100g) packed brown sugar
  • 6 tablespoons (75g) granulated sugar
  • Zest of 1 small orange
  • â…” cup (150ml) avocado oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (113g) finely grated carrots
  • ½ cup (64g) shredded peeled apples
  • ½ cup (57g) shredded zucchini, excess liquid squeezed out See note below*

Brown Sugar Glaze

  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (25g) packed brown sugar
  • 1 tablespoon (15ml) heavy cream
  • 1 dash fine sea salt
  • ¼ cup (28g) powdered sugar, sifted

Instructions
 

Morning Glory Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan** with parchment paper. Grease and flour the insides.
  • In a small heat proof bowl, combine the raisins and apple juice, making sure the raisins are submerged. Heat in the microwave for 10-15 seconds until the raisins are plump and hydrated. Set aside to cool to room temperature, then drain the raisins.
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
  • In a large bowl, whisk together the brown sugar, granulated sugar, orange zest, oil, eggs and vanilla until smooth and well combined. Stir in the flour mixture just until combined. Fold in the carrots, apples, zucchini and the drained raisins.
  • Transfer the batter to the prepared cake pan. Bake until the top is deep golden brown and a toothpick inserted into the center of the cake comes out clean, about 28-35 minutes. Cool the cake in the pan for 10 minutes then turn the cake out and transfer it to a cooling rack.

Brown Sugar Glaze

  • In a small saucepan over medium-low heat, melt the butter and brown sugar together, stirring until the sugar dissolves and the mixture starts to bubble. Let it bubble gently for 30 seconds, then remove it from the heat. Stir in the heavy cream and salt until smooth. Whisk in the powdered sugar until smooth and well combined. Spread the glaze over the cooled cake.

Notes

*Wrap the shredded zucchini  in a clean kitchen towel or a sturdy paper towel and squeeze out the excess liquid.
**To find my favorite 8-inch cake pans, click here.
To find parchment cake rounds, click here.
Keyword apple, cake, carrot, zucchini

Mocha Pumpkin Spice Bread

Posted on by Mari Vasseur
Mocha Pumpkin Spice Bread

It wouldn’t be fall without PSL’s and pumpkin bread. This ultra moist, plush version of pumpkin bread has mocha batter swirled through it and a rich chocolate glaze that takes it over the top. It’s dangerously delicious and nearly impossible to eat just one slice. I think this might just become your new favorite fall baking recipe.

 

Mocha Pumpkin Spice Bread

by Mari Vasseur
Soft, ultra moist pumpkin spice bread, swirled with mocha and topped with a silky chocolate glaze
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Mocha Pumpkin Spice Bread

  • 1 cup (128g) all purpose flour, sifted Plus extra for dusting the pan
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • â…” cup (152ml) avocado oil or neutral oil of your choice, divided
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • ¼ cup (59ml) whole milk
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180g) canned pure pumpkin purée (not pie filling)
  • 2 tablespoons (11g) unsweetened dark dutch process cocoa powder Plus extra for dusting the pan
  • 1 ¼ teaspoons espresso powder

Chocolate Glaze

  • ¼ cup (57g) unsalted butter, cubed
  • 3 ounces (85g) semisweet or dark chocolate bar, chopped
  • 1 ½ tablespoons (23g) corn syrup or 1 tablespoon (21g) honey

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides with a mixture of equal parts unsweetened cocoa powder and flour.
  • In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until well blended.
  • Set aside one tablespoon (15ml) of the oil. In a large bowl, beat the remaining oil, the sugar, brown sugar, eggs, milk and vanilla extract until smooth and creamy. Beat in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
  • Place one cup (237g) of the batter in a separate medium-sized bowl. Add the cocoa powder, espresso powder and the reserved one tablespoon of oil. Mix just until incorporated.
  • Place half of the pumpkin batter into the baking pan. Scoop the mocha batter into the pan, alternating with scoops of the remaining pumpkin batter. Swirl the batter with a skewer. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter), about 35-45 minutes. Let the loaf cool in the pan for 10 minutes, then turn it loaf out and transfer to a cooling rack.

Chocolate Glaze

  • Melt the butter, chocolate, and corn syrup together in a medium-sized heatproof 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 then spoon the glaze over the cooled loaf letting it drip down the sides.

Notes

To find the 9 x 5 inch loaf pan I used, click here.
Keyword cake, loaf, mocha, pumpkin spice

Brown Butter Chocolate Oatmeal Cookies

Posted on by Mari Vasseur
Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies are the most nostalgic and comforting cookies. A warm, freshly baked oatmeal cookie is like a hug from your grandmother. For this recipe, I kept the cozy, nostalgic flavor we all love about oatmeal cookies, but enhanced them with toasty, brown butter. I also added dark chocolate, which gives them a bit of decadence and modern sophistication. If you prefer a sweeter cookie, you can use semisweet chocolate instead.

Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies made with toasty, fragrant brown butter and cinnamon and studded with dark chocolate pieces
Print Recipe
Course Dessert
Cuisine American
Servings 12 cookies

Ingredients
  

  • ½ cup (113g) unsalted butter, cubed
  • ¾ cup plus 2 tablespoons (113g) all purpose flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • â…› teaspoon pumpkin pie spice
  • ½ cup (100g) packed brown sugar
  • â…“ cup (66g) granulated sugar
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • 1 â…“ cups (120g) quick oats Not instant
  • 1 3.5-4 oz (99-113g) dark chocolate bar* broken into bite size pieces
  • â…“ cup roughly chopped toasted pecans optional

Instructions
 

  • In a small 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 to cool to room temperature.
  • Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
  • In a medium-size bowl, whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice until well combined.
  • Add the granulated sugar and brown sugar to the cooled brown butter and mix until combined. Beat in the egg and vanilla extract until smooth and well combined. Mix in the flour mixture, just until combined. Stir in the oats.
  • Set aside a few chocolate pieces for the tops. Stir the remaining chocolate pieces and the pecans (if using) into the dough. Form the dough into 12 portions, about 3 tablespoons each. Roll into balls and place about 2 inches apart onto the baking sheets. Top the dough balls with the reserved chocolate pieces. Bake until the centers puff up and the edges start to turn light golden brown, about 9-11 minutes.
  • Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. (If your cookies spread too much** you can immediately use a large round cookie cutter or a small bowl to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 1 minutes, then transfer them to a cooling rack.)

Notes

*If you want a sweeter cookie, you can use a semisweet chocolate bar instead.
**You can also try chilling your dough balls for 20 minutes to prevent excess spreading. Bake a test cookie before baking the entire batch when trying a new recipe.
Keyword chocolate oatmeal, cookies

Apple Fritter Cake with Brown Butter Icing

Posted on by Mari Vasseur

If you love apple fritters, you’ll adore this moist, tender cake that’s loaded with fresh apples and topped with rich brown butter icing. This is the best Apple Fritter Cake recipe I’ve ever tasted! A couple of simple steps give it the most flavor and the best texture. The apples are cooked briefly on the stovetop before being added to the batter. This gives the apples a better flavor and texture and prevents soggy spots in your cake. The juices that the apples release during this step are saved to add to the icing. The browned butter in the icing adds a rich, nutty flavor that takes this cake over the top.

Apple Fritter Cake with Brown Butter Icing

by Mari Vasseur
A moist, tender, subtly spiced cake loaded with fresh apples and topped with rich brown butter icing
Print Recipe
Course Brunch, Dessert
Servings 9 servings

Ingredients
  

Apples

  • 2 tablespoons (28g) butter
  • 3 cups (340g) peeled, chopped apples (1/2-inch pieces )
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon cinnamon
  • 1 pinch fine sea salt

Cake

  • 1 cup (128g) all purpose flour, sifted
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • â…› teaspoon nutmeg, preferably freshly ground
  • ¼ cup (57g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (25g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanila extract
  • 2 tablespoon (28g) sour cream, room temperature

Icing

  • 3 tablespoons (43g) unsalted butter, cubed
  • 1 cup (120g) powdered sugar, sifted
  • 1 ½ tablespoons (22ml) reserved juices from the apples
  • 1-3 tablespoons (15 ml-45ml) whole milk, room temperature
  • 1 pinch fine sea salt

Instructions
 

Apples

  • Melt the butter in a large skillet over medium heat. When the butter starts to bubble, add the apples. Sprinkle the sugar, cinnamon and salt over the apples and cook, stirring occasionally until the apples release their juices and start to become tender, about 6-8 minutes. Remove from heat and set aside to cool to room temperature.
  • Drain the cooled apples, reserving the juice for the icing.

Cake

  • Preheat the oven to 350ºF (180ºC). Grease an 8-inch square cake pan or baking dish or line with parchment paper. (I used a ceramic baking dish.*)
  • In a medium-sized bowl, whisk together the flour, cinnamon, baking soda, salt and nutmeg until well blended.
  • In large bowl, beat the butter, granulated sugar and brown sugar together until pale and fluffy. Beat in the egg until incorporated, then beat in the vanilla extract.
  • Stir in the flour mixture in 2 additions, followed by half of the sour cream after each addition. Mix just until combined. Do not over mix. Fold in the cooled, drained apples.
  • Transfer the batter to the baking dish. Smooth the top with a spatula. Bake until the cake is golden brown and a toothpick inserted into the center of the cake is clean or has a few moist crumbs attached, about 23-28 minutes. Do not over bake. Let the cake cool in the pan for at least 15 minutes.

Icing

  • In a small 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 it to a small bowl. Set aside to cool to room temperature.
  • In a medium-sized bowl, mix the cooled brown butter with the powdered sugar, reserved apple juice, 1 tablespoon (15ml) of milk and the salt until well combined. Add additional milk as needed to achieve the desired consistency. Whisk until smooth. Spread the icing over the cooled cake.

Notes

*To find an 8-inch ceramic baking dish, click here.
Keyword apple, cake

Chocolate Hazelnut Crunch Cake

Posted on by Mari Vasseur
Chocolate Hazelnut Crunch Cake

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

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

Chocolate Hazelnut Crunch Cake

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

Ingredients
  

Chocolate Cake

  • 1 cup (128g) all purpose flour, sifted
  • ½ cup (45g) Dutch process unsweetened cocoa powder, sifted
  • 2 tablespoons (18g) cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • â…“ cup (66g) packed brown sugar
  • â…“ cup (74ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • â…” cup (150g) sour cream
  • â…” cup (156ml) hot coffee or espresso

Nutella Swiss Meringue Buttercream

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

Topping

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

Instructions
 

Chocolate Cake

  • Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan* with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well blended. Stir in the granulated sugar and brown sugar.
  • In a medium-sized bowl, whisk together the oil, egg, egg yolks, vanilla extract and sour cream. Add this mixture to the dry ingredients. Beat until combined, then on low speed, gradually mix in the hot coffee until the batter is smooth. Transfer the batter to the baking pan.
  • Bake until a toothpick inserted into the center of the cake comes out mostly clean or with a few moist crumbs attached, about 22-27 minutes. Cool in the pan for 10 minutes, then remove the cake and carefully transfer it to a cooling rack. Frost the cooled cake. Top with the chopped chocolates and hazelnuts right before serving.

Nutella Swiss Meringue Buttercream

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

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

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

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


Notes

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

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

Blueberry Muffin Upside Down Cake

Posted on by Mari Vasseur
Blueberry Muffin Upside Down Cake by Brownie Mischief

Upside down cakes are so much fun and slightly exciting when you flip the pan over and cross your fingers. This blueberry version tastes like a soft, moist blueberry muffin in cake form. The blueberry layer starts with butter and brown sugar. It melts together in the oven, crating a syrupy blueberry topping which soaks into the cake. It’s heavenly served warm with vanilla ice cream or whipped cream on top.

Blueberry Muffin Upside Down Cake

by Mari Vasseur
Soft, moist rustic cake with brown sugar, butter & blueberry topping
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

  • 1 cup (227g) unsalted butter, softened and divided
  • ¼ cup plus 2 tablespoons (75g) packed brown sugar
  • ½ teaspoon fine sea salt plus extra for the topping
  • 2 cups (312g) blueberries
  • 1 ¼ cups (162g) all purpose flour, sifted
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • â…› teaspoon ground nutmeg, preferably freshly ground
  • ½ cup plus 2 tablespoons (125g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup (118ml) whole milk, room temperature

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Spray an 8-inch round cake pan* with nonstick spray.
  • In a small saucepan, melt 6 tablespoons (85g) of the butter with the brown sugar and a pinch of salt. Simmer for 1 minute, then transfer the mixture to the cake pan. Arrange the blueberries on top.
  • In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, nutmeg and 1/2 teaspoon of salt until well blended.
  • In a separate medium-sized bowl, beat the remaining 10 tablespoons (142g) of butter and the granulated sugar, with an electric mixer at medium speed, until pale and fluffy. Beat in the eggs and the egg yolk in 3 separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract until well combined. On low speed, beat in the flour mixture in 2 separate additions, followed by half of the milk after each addition. Beat just until combined.
  • Gently spoon the batter into the cake pan over the top of the blueberries. Smooth the top with a spatula. Bake until the top is golden brown and a knife inserted into the center of the cake comes out nearly clean, about 45-50 minutes. You don't want to see raw batter on the knife, but a little moisture is okay. Let the cake cool in the pan for 5 minutes. Run a knife around the perimeter and invert the cake onto a serving platter. Serve warm or at room temperature.

Notes

To find my favorite  8-inch round cake pan, click here.
Keyword blueberry upside down, cake

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

by Mari Vasseur
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 very 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

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-sized bowl, whisk together the flour, baking powder, salt and cinnamon until well blended.
  • Melt the butter in a medium-sized saucepan, over medium heat. 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-sized 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 cookie 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