Raspberry Chocolate Crumble Bars

Crumb bars are easy-to-make, rustic dessert bars. These Raspberry Chocolate Crumble Bars might be the most sumptuous crumb bars I’ve ever made. They have a tender shortbread crust topped with a layer of raspberry jam, followed by chocolate chips, a generous crumb topping, then finished with a drizzle of icing. The raspberry jam and chocolate chips melt together in the oven creating a delicious filling that will remind you of raspberry truffles.

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Raspberry Chocolate Crumble Bars
Tender shortbread crust topped with raspberry jam, chocolate chips, crumb topping and a drizzle of icing
Servings
2-inch bars
Ingredients
Crust
Crumb Topping
Icing
Servings
2-inch bars
Ingredients
Crust
Crumb Topping
Icing
Instructions
Crust
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper leaving a couple of inches of overhang.
  2. In a medium-size bowl, whisk together the flour, powdered sugar, baking powder and salt until well combined.
  3. In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth. Add the flour mixture and beat just until the dough comes together.
  4. Press the dough evenly into the baking pan. Bake until the surface is light golden born, about 20-23 minutes.
Crumb Topping
  1. Meanwhile, in a medium-size bowl, stir together the flour, brown sugar, granulated sugar and salt. Work the butter into the flour mixture with your fingertips until it looks like wet sand, with no large pieces of butter remaining Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Filling
  1. Spread the raspberry jam evenly over the warm crust. Top with the chocolate chips. Sprinkle the crumb topping evenly over the filling. Return the pan to the oven and bake until the topping is golden brown and the filling starts to bubble, about 23-28 minutes. Let cool in the pan.
Icing
  1. In a small bowl, whisk the powdered sugar, butter, extracts, salt and 1 tablespoon of milk together. Add more milk as needed to reach the desired consistency. Whisk until smooth. Remove the cooled bars from the pan and drizzle with icing. Cut the bars into 2 inch squares.

Little Chocolate Donuts

Little Chocolate Donuts with pink icing

Little chocolate donuts are a fun, nostalgic treat from my childhood. I’m talking about the ones at the local market that come in a plastic sleeve. I remember sharing the waxy little donuts with a friend, and at the time we thought they were delicious. Now that I’m an adult, I realize that homemade ones taste soo much better and they’re surprisingly quick and easy to make. They’re delicious with either naturally pink strawberry icing or chocolate glaze. I shared the recipe for both options below.

For Valentine’s Day, I used a heart-shaped mini donut pan for the donuts shown in the photo, but a standard round mini donut pan works too. A sprinkle of pink sparkling sugar makes them extra special, especially for Galentine’s Day.

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Little Chocolate Donuts
Servings
mini donuts
Ingredients
Little Chocolate Donuts
Pink Strawberry Icing
Chocolate Glaze
Servings
mini donuts
Ingredients
Little Chocolate Donuts
Pink Strawberry Icing
Chocolate Glaze
Instructions
Little Chocolate Donuts
  1. Preheat the oven to 350ºF (180ºC). Spray a mini donut pan with nonstick spray. (I used a heart-shaped mini donut pan** but a standard round mini donut pan***works too.)
  2. In a medium-size bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda until well combined.
  3. In a large bowl, whisk together the brown sugar, oil, egg, buttermilk and vanilla until smooth. Add the flour mixture and stir just until combined.
  4. Transfer the batter to the donut pan, using a piping bag or a plastic food storage bag with the corner cut off. Bake until a toothpick inserted into the centers of the donuts comes out clean, about 6-8 minutes. Do not over bake or the donuts will dry out. Transfer the donuts to a cooling rack. Clean the pan and repeat with the remaining batter.
Strawberry Icing
  1. In a medium-size bowl, whisk together the powdered sugar, pureéd strawberries, melted butter, salt and 1 tablespoon (15ml) of milk until well combined. Add additional milk as needed to reach your desired consistency. Whisk until smooth. Dunk the top surface of the cooled donuts into the icing.
Chocolate Glaze
  1. In a heat safe bowl set over a pan of barely simmering water, melt the butter, chocolate and corn syrup together, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly. Dunk the top surface of the cooled donuts into the glaze or spoon it over the tops.
Recipe Notes

*To find pink sparkling sugar, click here.

**To find the heart-shaped mini donut pan I used, click here.

***To find a standard mini donut pan, click here.

 

Totoro Inspired Blueberry Tarts

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.

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Totoro Inspired Blueberry Tarts
Totoro-shaped blueberry tarts with vanilla icing
Course Dessert
Servings
tarts
Ingredients
Crust
Filling
Icing
Course Dessert
Servings
tarts
Ingredients
Crust
Filling
Icing
Instructions
Crust
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Preheat the oven to 375ºF (190ºCº). Line two baking sheets with parchment paper.
  3. 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.
  4. 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
  1. 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.
Recipe Notes

*To find a Totoro cookie cutter, click here.

**To get the free printable Totoro pattern, click here.

Fluffy Homemade Marshmallows


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Fluffy Homemade Marshmallows

Thick, soft and fluffy homemade marshmallows

Keyword candy, marshmallows

Servings
marshmallows


Ingredients

Keyword candy, marshmallows

Servings
marshmallows


Ingredients


Instructions
  1. Spray an 8-inch square pan lightly with nonstick spray. Wipe out any excess spray with a paper towel. Combine the gelatin powder with 1/2 cup (118ml) of water in the bowl of a stand mixer fitted with a whisk attachment.

  2. Place the granulated sugar, corn syrup, salt and the remaining 1/2 cup (118ml) of water in a medium-size saucepan. Stir gently to combine. Place the saucepan on the stovetop over medium heat. Cook, without stirring, until the temperature reaches 230ºF (110ºC) on a candy thermometer. Gently swirl the pan occasionally to help prevent hot spots.

  3. Turn the mixer on to low speed. Slowly and carefully pour the hot syrup mixture inside the mixer bowl along the side, away from the whisk. Keep beating until the gelatin is dissolved. Add the vanilla. Gradually turn the mixer up to high speed and continue whipping the mixture until it's glossy, thick and fluffy, about 10 minutes.

  4. Transfer the mixture to the pan, spreading it with an offset spatula. Let it sit uncovered at room temperate until it firms up, about 4 hrs.

  5. In a small bowl, whisk together the powdered sugar and cornstarch. Sprinkle about 2/3 of the mixture over your work surface. Loosen the edges of marshmallow slab with a small offset spatula. Turn it out onto your work surface. Sprinkle it with the powdered sugar mixture. Cut it into 2-inch squares (or any size you want). Clean your knife after each cut. Toss the marshmallows in the powdered sugar mixture. Store in a covered container for up to 3 days.

Evangeline Butterscotch Star Cookies

Evangeline Butterscotch Star Cookies

These star-shaped sugar cookies with pretty butterscotch windows are often called stained glass cookies. The center of the cookie is cut out and filled with crushed hard candy. It melts in the oven, creating a beautiful glass-like effect. They’re perfect for the holiday season.

I named my star cookies after Evangeline from the Disney movie, The Princess and the Frog. When my mom passed away, my dad used to say that he dreamed of her as a beautiful lady in the stars. Recently, I lost my dad too. I like to think that my mom and dad are reunited up there somewhere. The story of Ray the firefly and Evangeline the star from The Princess and the Frog reminds me of them. I made these cookies as a small holiday tribute to my cherished parents.

Print Recipe
Evangeline Butterscotch Star Cookies
Vanilla sugar cookies with butterscotch candy windows
Servings
4-inch cookies
Ingredients
Servings
4-inch cookies
Ingredients
Instructions
  1. In a large bowl, beat the butter, sugar and salt until smooth and well combined. Beat in the egg and vanilla until incorporated. Mix in the flour until combined.
  2. Form the dough into a disk and wrap it with plastic wrap. Chill it in the refrigerator until firm, at least 2 hours or overnight.
  3. Preheat the oven tp 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  4. On a lightly floured surface (or between parchment sheets), roll the dough to 1/4-inch thickness. Cut out 18-20 star shapes using a 4-inch cookie cutter.* Place the stars about 2 inches apart onto the cookie sheets. Cut the center out of each star using a 2-inch cookie cutter.* Place the small star cut outs on a separate cookie sheet. Sprinkle with sanding sugar. Fill the cut out section of the large stars with the crushed butterscotch candy. I recommend chilling the cut cookies in the refrigerator for 15-20 minutes to prevent excess spreading.
  5. Bake until the candy melts and the edges of the cookies start to turn light golden brown, about 8-10 minutes. Let the cookies cool on the cookie sheet. Bake the small stars for 6-8 minutes. Transfer them to a cooling rack.
Recipe Notes

*To find 4-inch and 2-inch star-shaped cookie cutters, click here.

Cranberry Orange Crumb Cake Cookies

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.

Print Recipe
Cranberry Orange Crumb Cake Cookies
Orange scented vanilla cookies with white chocolate chips, topped with cranberry sauce, crumb topping and orange icing
Course Dessert
Servings
cookies
Ingredients
Crumb Topping
Icing
Course Dessert
Servings
cookies
Ingredients
Crumb Topping
Icing
Instructions
Crumb Topping
  1. In a medium-size bowl, whisk together the flour, brown sugar, granulated sugar and salt until well combined. Work the butter into the flour mixture with your fingertips until it looks like wet sand with no large chunks of butter. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.
Cookies
  1. Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
  2. In a medium-size bowl, whisk together the flour, baking powder and salt until well combined.
  3. In a large bowl, beat the butter, brown sugar, granulated sugar and orange 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 in the flour mixture into the batter, just until combined. Stir in the white chocolate chips.
  4. 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.
  5. 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
  1. In a small bowl, whisk together the powdered sugar, salt, lemon juice and 1 tablespoon of orange juice until well combined. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.

Melt-in-Your-Mouth Pecan Pie Cookies

Pecan Pie Cookies

My Peach Crumble Pie Cookies were so popular that I decided to make a Pecan Pie version. These buttery little tarts have a sweet, gooey pecan filling that’s the perfect contrast to the tender shortbread crusts. They taste like autumn and Thanksgiving in a cute little pie. They also make a delightful addition to your Christmas cookie platter. Make sure to use good quality butter, so your shortbread crusts will be melt-in-your-mouth delicious.

Print Recipe
Melt-in-Your-Mouth Pecan Pie Cookies
Tender, buttery shortbread crusts topped with rich, gooey pecan pie filling in a cute mini size
Course Dessert
Servings
cookie tarts
Ingredients
Shortbread Crusts
Pecan Filling
Course Dessert
Servings
cookie tarts
Ingredients
Shortbread Crusts
Pecan Filling
Instructions
Shortbread Crusts
  1. Lightly spray a 12-serving muffin pan* with nonstick spray. (If you're concerned about the cookies sticking to the pan, see notes below.**)
  2. In a medium-size bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy. Mix in the flour mixture on low speed or by hand, just until combined.
  4. Press generous tablespoon size (about 20g each) portions of dough into the bottoms and 1/4-inch up the insides of the muffin pan cups with a pastry tamper dipped in flour. You can also use the bottom of a flat shot glass. Set aside in the refrigerator while you prepare the pecan filling.
Pecan Filling
  1. Preheat the oven to 350ºF (180ºC). In a medium-size saucepan, combine the pecans, butter, brown sugar and maple syrup over medium heat. Bring to a simmer and let the mixture bubble gently for 2 minutes. Remove the pan from the heat and stir in the heavy cream, cinnamon and salt. Return the pan to the heat and let the mixture bubble gently on low heat for 2 more minutes. Stir in the vanilla and let the mixture cool to lukewarm.
  2. Top the cookie crusts evenly with the pecan filling mixture. Bake until the cookies are set and the topping is golden brown and bubbly, about 14-16 minutes. Cool the cookies completely in the pan. Once cool, remove the cookies from the pan by running a small offset spatula or paring knife around the inside perimeter of the muffin cups to loosen them.
Recipe Notes

*To find the12-serving  muffin pan I used, click here.

** You can line the bottoms of the muffin cups with 2-inch parchment circles to make sure your cookies release. I don't recommend cupcake liners because the cookies stick to the ridges of the liners. You can, however, cut the circles from the bottom of the cupcake liners if you don't have parchment paper.

Orange Chocolate Chip Scones

Orange Chocolate Chip Scones

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

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

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

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

Maple Blueberry Buckle

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.

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Maple Blueberry Buckle
Tender maple brown sugar cake topped with blueberries, crumb topping and maple icing
Servings
servings
Ingredients
Crumb Topping
Cake
Icing
Servings
servings
Ingredients
Crumb Topping
Cake
Icing
Instructions
Crumb Topping
  1. n a medium-size bowl, mix the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks like wet sand with no large pieces of butter remaining. Press together to make 1/2-inch chunks. Set aside in the refrigerator until ready to use.
Cake
  1. Preheat the oven to 350ºF (180ºC). Line a 9-inch square cake pan* with parchment paper, leaving a couple of inches of overhang.
  2. In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
  3. In a large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer on medium speed, until light and fluffy. Beat the eggs into the butter mixture in two separate additions, making sure each one is incorporated before adding the next. Beat in the extracts until combined.
  4. 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.
  5. 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
  1. In a small bowl, whisk together the powdered sugar, maple syrup, butter, maple extract, salt and 1 tablespoon (15 ml) of milk until well combined. Add additional milk as needed to reach the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cake.
Recipe 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.

Morning Glory Cake

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.

Print Recipe
Morning Glory Cake
Moist tender single layer spice cake with carrots, apples, zucchini and golden raisins topped with brown sugar glaze
Cuisine American
Keyword apple, cake, carrot, zucchini
Servings
servings
Ingredients
Morning Glory Cake
Brown Sugar Glaze
Cuisine American
Keyword apple, cake, carrot, zucchini
Servings
servings
Ingredients
Morning Glory Cake
Brown Sugar Glaze
Instructions
Morning Glory Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan** with parchment paper. Grease and flour the insides.
  2. 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.
  3. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
  4. 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.
  5. 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
  1. 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.
Recipe 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.

Apple Fritter Cake with Brown Butter Icing

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.

Print Recipe
Apple Fritter Cake with Brown Butter Icing
A moist, tender, subtly spiced cake loaded with fresh apples and topped with rich brown butter icing
Course Brunch, Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apples
Cake
Icing
Course Brunch, Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apples
Cake
Icing
Instructions
Apples
  1. Melt the butter in a large skillet over medium heat. When the butter starts to bubble, add the apples. Sprinkle the sugar and cinnamon over the apples and cook, stirring occasionally until the apples release their juices and start to become tender, about 5-7 minutes. Remove from heat and set aside to cool to room temperature.
  2. Drain the cooled apples, reserving the juice for the icing.
Cake
  1. Preheat the oven to 350ºF (180ºC). Grease an 8-inch square baking dish. (I used a ceramic baking dish.*)
  2. In a medium-size bowl, whisk together the flour, cinnamon, baking soda, salt and nutmeg until well combined.
  3. In large bowl, beat the butter, granulated sugar and brown sugar together until light and fluffy. Beat in the egg until incorporated, then beat in the vanilla extract.
  4. 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.
  5. Transfer the batter to the baking dish. Smooth the top with a spatula. Bake until the cake is golden brown and springs back when lightly touched. A toothpick inserted into the center of the cake will be clean or have a few moist crumbs attached, about 23-28 minutes. Do not over bake.
Icing
  1. 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.
  2. In a medium 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.
Recipe Notes

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

Orange Vanilla Cookie Bars

Orange Vanilla Cookie Bars

Orange Creamsicle Ice Cream Bars are one of my favorite summertime treats. We’re saying goodbye to summer soon, but these delicious Orange Vanilla Cookie Bars have that refreshing, nostalgic flavor that you can enjoy year around.

Print Recipe
Orange Vanilla Cookie Bars
Tender orange flavored cookie bars topped with creamy vanilla bean frosting
Servings
2-inch cookie bars
Ingredients
Vanilla Frosting
Servings
2-inch cookie bars
Ingredients
Vanilla Frosting
Instructions
Vanilla Frosting
  1. In a medium-size bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, vanilla bean paste, salt and 1 teaspoon of milk. Beat until smooth. Mix in additional milk a little at a time, if needed, to reach the desired consistency. Stir slowly with a spatula to remove any bubbles.