packed brown sugar – Page 4

Raspberry White Chocolate Cookies

Posted on May 10, 2024March 27, 2026 by Mari Vasseur

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

Raspberry White Chocolate Cookies

by Mari Vasseur

Cookies with white chocolate pieces and fresh raspberry jam swirled into the dough and topped with pink sparkling sugar

Print Recipe

Course Dessert

Servings 18 cookies

Ingredients

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

Instructions

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

Notes

If your cookies spread too much, you can try refrigerating the dough balls for 10-15 minutes before baking. Don't refrigerate the dough longer or your dough may become discolored. For best results, weigh your ingredients.

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

Keyword cookies, raspberry white chocolate

Deluxe Cinnamon Swirl Loaf

Posted on May 7, 2024October 22, 2026 by Mari Vasseur

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

Deluxe Cinnamon Swirl Loaf

by Mari Vasseur

Soft, tender vanilla loaf cake with two layers of brown sugar-cinnamon swirl, topped with crumb topping and cream cheese icing

Print Recipe

Course Breakfast, Brunch

Servings 1 loaf

Ingredients

Crumb Topping

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

Cinnamon Swirl Loaf

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

Cream Cheese Icing

2 tablespoons (28g) cream cheese, softened
1 tablespoon (14g) unsalted butter, melted
⅔ cup (80g) powdered sugar, sifted
¼ teaspoon pure vanilla extract
1 pinch fine sea salt
1-2 tablespoons (15-30ml) whole milk

Instructions

Crumb Topping

In a medium-sized bowl, whisk together the flour, brown sugar, sugar, cinnamon and salt until well blended. With your fingertips, work the butter into the flour mixture 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.

Cinnamon Swirl Loaf

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

Cream Cheese Icing

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

Notes

*To find my favorite cinnamon, click here.

Keyword cinnamon swirl, loaf

Chocolate Olive Oil Cakes

Posted on April 30, 2024February 12, 2026 by Mari Vasseur

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

Chocolate Olive Oil Cakes

Chocolate olive oil mini loaf cakes with silky chocolate icing

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Course Dessert

Servings 8 mini loaf cakes

Ingredients

Chocolate Olive Oil Cakes

1 cup (128g) all purpose flour, sifted
⅓ cup (30g) unsweetened Dutch process or dark cocoa powder, sifted
¼ cup (28g) almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅔ cup (133g) granulated sugar
⅓ cup (67g) packed brown sugar
½ cup (111ml) olive oil or neutral oil of your choice
2 large eggs
1 teaspoon pure vanilla extract
½ cup (113g) sour cream
½ cup (118ml) whole milk

Chocolate Glaze

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

Instructions

Chocolate Olive Oil Cakes

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

Chocolate Glaze

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

Notes

* I use a microwave flower press to make edible pressed flowers quickly. To find it, click here.

**To find a mini loaf pan, click here.

Keyword cake, chocolate, olive oil

Triple Chocolate Brownie Cookies

Posted on April 27, 2024February 12, 2026 by Mari Vasseur

What’s your self care indulgence? Mine is chocolate. These Triple Chocolate Brownie Cookies are the ultimate brownie cookies with the perfect combination of chocolate to satisfy any craving. They taste just like brownies with rich, fudgy centers and crisp edges. A sprinkle of sea salt flakes gives them the perfect balance.

I was inspired to create these cookies after I paid $5 for one disappointing chocolate cookie at a posh bakery. That impressive looking cookie promised gooey decadence, but it was dry and crumbly. I set out to create a cookie that does not disappoint. To achieve the perfect fudgy texture, it’s important not to over bake your cookies. To avoid over baking, I suggest baking one cookie as a test to determine your optimal baking time.

Triple Chocolate Brownie Cookies

Print Recipe

Course Dessert

Servings 18 cookies

Ingredients

6 ounces (170g) semisweet chocolate, chopped
2 ounces (57g) bittersweet chocolate (70-72%), chopped
¼ cup (57g) unsalted butter, cubed
¾ cup (97g) all purpose flour
2 tablespoons (12g) unsweetened Dutch process cocoa powder
1 teaspoon baking powder
¾ teaspoon fine sea salt
½ cup (100g) packed brown sugar
6 tablespoons (75g) granulated sugar
2 large eggs
1 ½ teaspoons pure vanilla extract
½ cup (85g) semisweet chocolate chips
½ cup (85g) milk chocolate chips
sea salt flakes** for sprinkling

Instructions

Melt the chopped semisweet chocolate, the bittersweet chocolate and the butter together in large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and cool slightly. (Alternately you can melt the chocolate and butter in the microwave in short bursts, stirring after each one.)
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until well combined.
In a large bowl, whisk together the brown sugar, sugar, eggs and vanilla extract until smooth and well combined, about 2-3 minutes. With a rubber spatula, stir in the melted chocolate mixture until combined.
Stir in the flour mixture just until combined. Fold in the chocolate chips. Refrigerate the cookie dough for about 5-10 minutes, just long enough to make the dough easier to work with.
Meanwhile, preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
Roll 2-tablespoon (40g) size portions of cookie dough into balls. I used a #30 portion scoop.*** Place the dough balls on the cookie sheet, about 3 inches apart. Bake until the tops of the cookies are set and beginning to crack, about 9-11 minutes, being careful not to over bake. Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. Sprinkle the warm cookies with sea salt flakes.

Notes

*To find Dutch process cocoa powder, click here.

**To find sea salt flakes, click here.

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

Keyword chocolate, cookies

Strawberry Blondies

Posted on April 19, 2024April 9, 2026 by Mari Vasseur

These golden, buttery bars have soft, chewy centers and crisp edges. They’re studded with fresh strawberry chunks and white chocolate chips. They’re perfectly delicious as is, but I drizzled them with fresh strawberry icing, which is the supreme finishing touch. They contain the perfect amount of salt which balances the sweetness of the white chocolate chips. Macerating the strawberries before baking draws out the excess liquid and helps to prevent soggy blondies, so don’t skip this step.

Strawberry Blondies

Golden, buttery blondies with fresh strawberries and white chocolate chips

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Course Dessert

Servings 16 2-inch squares

Ingredients

Strawberry Blondies

1 cup (142g) chopped strawberries 1/2-inch pieces
¼ cup (50g) plus 2 teaspoons granulated sugar, divided
1 ½ cups (193g) all purpose flour
1 teaspoon fine sea salt
¾ teaspoon baking powder
1 cup (200g) packed brown sugar
¾ cup (170g) unsalted butter, melted
1 large egg
1 large egg yolk
1 ½ teaspoons pure vanilla extract
½ cup (85g) white chocolate chips

Strawberry Icing

3 medium or 2 large strawberries, hulled
¾ cup (90g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
1 teaspoon fresh lemon juice
Tiny dash fine sea salt

Instructions

Strawberry Blondies

Place the chopped strawberries in a medium-sized bowl. Sprinkle with 2 teaspoons of sugar and mix well. Let stand for 30-45 minutes, then drain the excess juices.
Meanwhile, preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang to serve as handles to lift the blondies out of the pan.
In a separate medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
In a large bowl, whisk together the remaining 1/4 cup (50g) of sugar, the brown sugar, melted butter and vanilla until smooth. Add the egg and the egg yolk and whisk until smooth and well combined, about 2-3 minutes. Stir in the flour mixture, just until combined. Fold in the white chocolate chips and the strawberries.
Transfer the batter to the prepared baking pan. Bake until the top looks golden brown all over and a toothpick inserted into the center of the blondies comes out with a few moist crumbs on it, about 28-33 minutes. Let cool completely in the pan. Remove the cooled blondies from the pan and cut into squares.

Strawberry Icing

Finely chop, then mash the strawberries. Press the mashed strawberries through a sieve, using the back of a spoon or press the strawberries through a food mill. Whisk together the strawberries, powdered sugar, melted butter, lemon juice and salt until smooth. Drizzle over the cooled brownies.

Keyword blondies, strawberry

Lemon White Chocolate Chip Cookies

Posted on April 3, 2024February 12, 2026 by Mari Vasseur

It’s nearly impossible to feel blue while you’re eating one of these cheerful Lemon White Chocolate Chip Cookies! They’re lemony, buttery and so delicious. I tested these over and over until I got the best lemon flavor and the perfect texture. You’ll love the crisp edges and soft, chewy centers. They don’t require any chilling time, but if your cookies spread too much, you can chill the dough balls for 20-30 minutes before baking. Weigh your ingredients for the best results.

For extra cuteness, I added small yellow chocolate flowers. I used melted white chocolate chips, but candy melts work too. The candy mold I used makes 1/2-inch to 3/4-inch flowers. To find the mold I used, click here. If you use that mold or a similar one, I recommend buying more than one so you can make more chocolate flowers at one time. If you want to skip the white chocolate flowers, then add a few white chocolate chips to the top of each cookie before baking.

Lemon White Chocolate Chip Cookies

Lemony cookies with white chocolate chips, crisp edges and soft, chewy centers, topped with white chocolate flowers

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Course Dessert

Servings 12 cookies

Ingredients

White Chocolate Flowers

½ teaspoon edible white or pearl luster dust optional
½ cup (85g) white chocolate chips
2 drops yellow oil based food coloring
½ teaspoon vegetable oil or neutral oil of your choice

Lemon White Chocolate Chip Cookies

1 ¾ cups (223g) all purpose flour, sifted
¼ cup (28g) cake flour, sifted
¾ teaspoon fine sea salt
½ teaspoon baking soda
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
¼ cup (50g) packed brown sugar
Zest of 2 medium lemons
1 large egg
1 large egg yolk
½ teaspoon pure vanilla extract
½ teaspoon pure lemon extract
¾ cup (128g) white chocolate chips

Instructions

White Chocolate Flowers

Prep silicone candy flower molds by brushing a small amount of luster dust into the cavities with a small food safe brush. This step is optional, but it gives your chocolate flowers a sheen and helps them to release from the mold.
In a heat safe bowl, melt the white chocolate chips together with the vegetable oil over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Alternately, you can melt your white chocolate chips with short bursts in the microwave. Stir gently until smooth. Stir in the food coloring a little at a time until your desired shade is achieved.
Transfer the melted chocolate to a piping bag with a narrow round tip or snip the tip off of a disposable piping bag. Alternately, you can use a food grade squeeze bottle with a narrow tip. Fill the cavities of the flower mold. Scrape off any excess chocolate with a small offset spatula. Place the mold in the freezer for a few minutes until set. Turn the mold over and bend it slightly to release the flowers. Repeat the steps until you have about 24-36 flowers.

Lemon White Chocolate Chip Cookies

Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, cake flour, salt and baking soda.
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 separate additions until well incorporated. Beat in the extracts until combined.
On low speed, beat in the flour mixture just until combined. Fold in the white chocolate chips.
Place 1/4 cup size portions of cookie dough onto the prepared cookie sheet, about 3 inches apart. I used a #20 portion scoop* and I placed 6 cookies on each cookie sheet. Bake one cookie sheet at a time. Bake until the tops of the cookies are set and the bottom edges begin to turn light golden brown, about 10-11 minutes. Do not over bake. Transfer the cookies to a cooling rack to cool completely.
Apply the white chocolate flowers to the cooled cookies with a dab of melted white chocolate.

Notes

To find the flower mold I used, click here.

To find the portion scoop I used, click here.

Keyword cookies, lemon

Confetti Crumb Cake Cookies

Posted on March 15, 2024February 12, 2026 by Mari Vasseur

Just when you thought confetti cookies couldn’t get any more fun and cute, Confetti Crumb Cake Cookies have arrived! I took confetti cookies, also known as birthday cake cookies, over the top by adding confetti crumb topping and a drizzle of pale pink icing. For top level fun, I finished them with edible glitter.

Confetti Crumb Cake Cookies

Vanilla cookies with white chocolate chips, rainbow sprinkles, crumb topping and icing drizzle

Print Recipe

Course Dessert

Servings 15 cookies

Ingredients

Confetti Crumb Topping

¾ cup (96g) all purpose flour
7 tablespoons (87g) granulated sugar
⅛ teaspoon fine sea salt
4 ½ tablespoons (64g) cold, unsalted butter, cubed
1 tablespoon rainbow sprinkles

Confetti Cookies

2 cups (255g) all purpose flour, sifted
1 teaspoon baking powder
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
¼ cup (50g) packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
¼ teaspoon pure almond extract
¾ cup (128g) white chocolate chips or chunks
¼ cup (44g) rainbow sprinkles

Icing

½ cup (60g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
¼ teaspoon pure vanilla extract
1-2 tablespoons (15-30ml) whole milk
pink gel food coloring or any color of your choice optional
edible glitter optional

Instructions

Confetti Crumb Topping

In a medium bowl, whisk together the flour, sugar and salt. Work the butter into the flour mixture with your fingertips until it looks like sand with no large chunks of butter. Stir in the sprinkles. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.

Confetti Cookies

Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, beat the butter, sugar and brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in two additions, making sure each one is incorporated before adding the next. Beat in the extracts.
On low speed, beat in the flour mixture into the batter, just until combined. Stir in the white chocolate chips and the sprinkles.
Form the cookie dough into 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Flatten the dough balls slightly. Top each one generously with the crumb topping.
Bake until the cookies are set 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, butter, vanilla and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Using the tip of a toothpick, gradually add a tiny bit of food coloring and whisk until incorporated.
Drizzle over the cooled cookies. Top with edible glitter if desired.

Notes

If your cookies spread too much, chill the dough for 20-30 minutes, then proceed with the recipe.

Keyword birthday cake, confetti, cookies

Brownie Cheesecake Cookies

Posted on March 10, 2024February 12, 2026 by Mari Vasseur

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

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

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

Brownie Cheesecake Cookies

Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.

Print Recipe

Course Dessert

Servings 18 cookies

Ingredients

Filling

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

Cookies

6 ounces (170g) semisweet chocolate, chopped
2 ounces (57g) bittersweet chocolate (70-72%), chopped
¼ cup (57g) unsalted butter
¾ cup (96g) all purpose flour, sifted
2 tablespoons (12g) unsweetened cocoa powder
1 teaspoon baking powder
⅜ teaspoon fine sea salt
½ cup (100g) granulated sugar
½ cup (100g) packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
⅓ cup (57g) mini semisweet chocolate chips

Instructions

Filling

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

Cookies

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

Notes

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

Keyword brownie cheesecake, cookies

Brown Butter Chocolate Chip Scones

Posted on March 1, 2024February 12, 2026 by Mari Vasseur

Brown Butter Chocolate Chip Scones are the perfect spring transition bake. They’re cozy enough for rainy days with a cup of hot coffee or tea, but light enough to serve at a spring brunch. The brown butter gives them a fragrant, nuttiness which makes them so much more delicious than most other chocolate chip scones. I used extra large chocolate chips, but feel free to use your favorite chips.

Brown Butter Chocolate Chip Scones

Tender scones made with brown butter, studded with chocolate chips and topped with crunchy coarse sugar.

Print Recipe

Course Breakfast, Brunch

Servings 8 scones

Ingredients

½ cup (113g) unsalted butter, cubed
2 cups (255g) all purpose flour, sifted
1 tablespoon baking powder
½ teaspoon fine sea salt
¼ cup (50g) packed brown sugar
½ cup (118ml) cold heavy cream plus extra for the tops
¼ cup (57g) cold sour cream
1 large egg yolk
1 teaspoon vanilla bean paste or pure vanilla extract
¾ cup semisweet or dark chocolate chips I used Ghirardelli grand chips
Demerara or turbinado coarse sugar for sprinkling

Instructions

In a small light colored saucepan over medium heat, melt the butter and cook it until it's deep golden and fragrant. When brown specks begin to appear, remove it from the heat and immediately transfer it to a small bowl. Cover and refrigerate the brown butter until firm, about 2-3 hours or overnight. When the butter has firmed up, cut it into cubes.
Preheat the oven to 375ºF (190ºC). Line a large baking sheet* with parchment paper.
In a large bowl, whisk together the flour, baking powder and salt. Whisk in the brown sugar.
Work the brown butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces are formed.
In a small bowl, whisk together the heavy cream, sour cream, egg yolk and vanilla. Pure this mixture into the flour mixture. Stir just until a shaggy dough forms. Fold in the chocolate chips.
Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough. Form the dough into a 7-inch wide, 1-inch thick round. Cut it into 8 wedges.
Place the scones onto the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar. Bake until the scones are golden brown, about 15-18 minutes. Serve warm.

Notes

*To find the baking sheet I used, click here.

Keyword chocolate chip, scones

Strawberry Crumb Cake

Posted on February 12, 2024April 19, 2026 by Mari Vasseur

One of my favorite ways to use fresh springtime strawberries is in this delicious Strawberry Crumb Cake. A tender, moist subtly sweet vanilla cake is topped with fresh strawberries and plenty of crumb topping. A drizzle of naturally pink, fresh strawberry icing adds a perfect finishing touch.

Strawberry Crumb Cake

by Mari Vasseur

Tender vanilla crumb cake topped with fresh strawberries, plenty of crumb topping and fresh strawberry icing

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 8

Ingredients

Crumb Topping

¾ cup (96g) all purpose flour
⅓ cup (66g) granulated sugar
2 tablespoons (25g) packed brown sugar
⅛ teaspoon fine sea salt
4 ½ tablespoons (64g) cold, unsalted butter, cubed

Cake

1 ¼ cups (160g) all purpose flour, sifted
1 ½ teaspoons baking powder
⅜ teaspoon fine sea salt
6 tablespoons (85g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
1 ½ teaspoons pure vanilla extract
⅓ cup (78ml) whole milk room temperature
¼ cup (57g) sour cream room temperature
1 cup (142g) chopped strawberries (1/2-inch pieces)
Fresh strawberries for garnish optional

Fresh Strawberry Icing

½ cup (60g) powdered sugar, sifted
1 tablespoon puréed or smashed strawberries
1 tablespoon half and half

Instructions

Crumb Topping

In a medium-sized bowl, whisk the flour, granulated sugar, brown sugar and salt together until well blended.
Work in the butter with your fingertips until the mixture looks sandy with no large pieces of butter remaining. Press it together to form chunks. Set aside in the refrigerator until ready to use.

Cake

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan with a removable bottom or an 8-inch springform pan, with parchment paper. Grease and flour the insides or line with a strip of parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
In a large bowl, cream the butter and sugar, with an electric mixer on medium speed, until pale and fluffy. Beat in the egg, egg yolk and vanilla in 3 separate additions, making sure each addition is incorporated before adding the next.
In a small bowl, whisk the milk and sour cream together. On low speed, mix the flour mixture into the batter in two additions alternating with half of the milk mixture. Beat just until combined.
Transfer the batter to the prepared pan. Smooth the batter with a spatula. Place the strawberries evenly on top of the batter. Sprinkle the crumb topping over the top.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 48-55 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.

Fresh Strawberry Icing

Pass the strawberries through a sieve. In a small bowl, whisk together the powdered sugar and strawberries. Add the half & half a little at a time until the desired consistency is achieved. Whisk until smooth. Drizzle over the cooled cake.

Notes

To find the cake pan I used, click here.

Keyword cake, strawberry

Chocolate Love Potion Cookies

Posted on January 28, 2024February 12, 2026 by Mari Vasseur

You’ll fall in love with these bewitching double chocolate cookies with pistachios and rose petals. As if the chocolate chips weren’t enough, I topped them with pieces of dark chocolate which melt into heavenly little pools of deliciousness. You may have heard that chocolate is considered to be an aphrodisiac because it contains tryptophan and phenelethylamine. Tryptophen increases the mood booster serotonin in the brain. Phenelethylamine is released by the brain when you fall in love. Pistachios are also considered to be natural aphrodisiacs and these cookies contain plenty of pistachios! The rose petals add a touch of romance to finish off the perfect love potion cookies.

If you’re not a fan of pistachios, feel free to substitute your favorite toasted nuts. If you want to skip the nuts all together, make sure to replace them with another add-in, because the nuts help to provide structure to the cookies. I recommend dried cherries or white chocolate chips as a nice alternative.

Chocolate Love Potion Cookies

Double chocolate cookies with chocolate chips and pistachios topped with pools of melted chocolate, chopped pistachios and dried rose petals

Print Recipe

Course Dessert

Servings 18 cookies

Ingredients

2 cups (256g) all purpose flour, sifted
½ cup (48g) unsweetened cocoa powder, sifted
1 teaspoon baking soda
½ teaspoon fine sea salt
1 cup (227g) unsalted butter, softened
¾ cup (150g) packed brown sugar
½ cup (100g) granulated sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 ½ cups (256g) semisweet or dark chocolate chips
½ cup (57g) roasted unsalted pistachios, roughly chopped
2 ounces (57g) semisweet or dark chocolate broken into pieces
Finely chopped, roasted unsalted pistachios for garnish
Dried rose petals for garnish

Instructions

Line 2 large cookie sheets with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until well blended.
In a separate large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer at medium speed, until pale and fluffy.
Beat in the egg, egg yolk and vanilla in 3 separate additions, making sure each one is incorporated before adding the next. On low speed, mix in the flour mixture just until combined. Mix in the chocolate chips and pistachios.
Form the dough into 18 portions, about 2 ounces (57g) each. Form the portions into 2-inch heart shapes. (They don't have to be perfect, because the cookies are going to spread as they bake.) Place the heart shapes on a tray. Cover and refrigerate for 20-30 minutes.
Meanwhile, preheat the oven to 350ºF (180ºC). Place 6 dough portions on each cookie sheet, about 3 inches apart. Top each one with a piece of chocolate. I placed my chocolate pieces on the upper left of each cookie. Bake the cookies until the tops look set, about 10-11 minutes. Be careful not to over bake the cookies or they'll be more difficult to shape into hearts.
Remove the cookies from the oven and immediately use a large, metal heart-shaped cookie cutter to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it up and down, then side to side a couple of times. Work quickly before the cookies set. Let the cookies cool on the pan for 2-3 minutes, then transfer them to a cooling rack. Top the cookies with chopped pistachios and rose petals before the melted chocolate sets.

Notes

To find culinary rose petals, click here.

To find the cookie cutter I used, click here.

Keyword chocolate, cookies, love potion

Apple Cake with Cream Cheese Frosting

Posted on October 29, 2023February 12, 2026 by Mari Vasseur

An easy-to-make square cake, typically unfrosted, is what my family would consider a snacking cake when I was growing up. This easy apple cake qualifies as a snacking cake because it stands on its own as a moist, delicious cake, unfrosted. BUT…if you add the silky cream cheese frosting, then you have yourself something a little more special. This cake could easily appear at a Thanksgiving meal and upstage the pies. I added food-safe fresh flowers and a faux sprig of greenery to dress it up for autumn. If you’re using fresh flowers, make sure to use pesticide-free flowers and wrap your stems before placing them into the cake. This cake is also amazing topped with caramel sauce.

Apple Cake with Cream Cheese Frosting

A soft, moist apple cake with silky cream cheese frosting.

Print Recipe

Course Dessert

Servings 9 servings

Ingredients

Apple Cake

1 ¼ cups (159g) all purpose flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg, preferably freshly ground
¾ cups (150g) packed brown sugar
½ cup (100g) granulated sugar
2 large egg
⅔ cup (148ml) vegetable oil or neutral oil of your choice
1 ½ teaspoons vanilla bean paste or pure vanilla extract
1 cup (227g) puréed apples or unsweetened applesauce*

Cream Cheese Frosting

½ cup (113g) cream cheese, softened
10 tablespoons (142g) unsalted butter, softened
3 cups (361g) powdered sugar, sifted
1 teaspoons vanilla bean paste or pure vanilla extract
1/2-1 teaspoon heavy cream
1 pinch fine sea salt

Instructions

Apple Cake

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan** with parchment paper. Grease and flour the insides.
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined. Mix in the puréed apples until incorporated. Stir in the flour mixture just until combined.
Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 28-33 minutes. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a cooling rack.

Cream Cheese Frosting

In a large bowl, stir the cream cheese with a spatula until smooth. Beat in the butter, with an electric mixer on low speed, until smooth and well combined.
Beat in the powdered sugar, vanilla, salt and heavy cream until smooth and well combined. Stir slowly with a spatula to smooth the frosting and remove bubbles.

Notes

*If you're using applesauce and your applesauce is watery, drain off excess liquid before measuring.

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

Keyword apple, cake