2teaspoons vanilla bean paste or pure vanilla extract
6tablespoons (45g)powdered sugar, sifted
2tablespoons (20g)cornstarch
Instructions
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.
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.
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.
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.
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.
These star-shaped sugar cookies with pretty butterscotch windows are often called stained glass cookies. The center of the cookies are 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.
Evangeline Butterscotch Star Cookies
Vanilla sugar cookies with butterscotch candy windows
¾cup plus 2 tablespoons (198g)unsalted butter, softened
½cup (64g)powdered sugar, sifted
½teaspoonfine sea salt
1largeegg yolk
2teaspoons vanilla bean paste
2cups (255g)all purpose flour, sifted
½cup (100g)crushed butterscotch hard candies
Sanding sugar
Instructions
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 just until combined.
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.
Preheat the oven tp 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
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.
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.
Notes
*To find 4-inch and 2-inch star-shaped cookie cutters, click here.
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.
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Cranberry Orange Crumb Cake Cookies
by Mari Vasseur
Orange scented vanilla cookies with white chocolate chips, topped with cranberry sauce, crumb topping and orange icing
½cup (113g)whole berry cranberry sauce, purchased or homemade
Icing
â…”cup (80g)powdered sugar, sifted
1pinchfine sea salt
1teaspoonlemon juice
1-2 ½tablespoons (15-38ml)orange juice
Instructions
Crumb Topping
In a medium-sized bowl, whisk together the flour, brown sugar, granulated sugar and salt until well blended. Work the butter into the flour mixture with your fingertips until it looks sandy with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.
Cookies
Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
In a large bowl, beat the butter, brown sugar, granulated sugar and orange zest, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg and egg yolk in two separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract. On low speed, beat the flour mixture into the batter, just until combined. Stir in the white chocolate chips.
Form the cookie dough into sixteen 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Press a 1-inch wide indentation into each cookie using your thumb or a pastry tamper. Fill each indentation with a generous teaspoon of cranberry sauce. Top each one generously with the crumb topping. Gently press the topping into the cookies.
Bake until the topping and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.
Icing
In a small bowl, whisk together the powdered sugar, salt, lemon juice and 1 tablespoon of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.
My Peach Crumble Pie Cookies were so popular that I decided to make a Pecan Pie version. These buttery little cookie 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 or cookie box. Make sure to use good quality butter, so your shortbread crusts will be melt-in-your-mouth delicious.
Melt-in-Your-Mouth Pecan Pie Cookies
by Mari Vasseur
Tender, buttery shortbread crusts filled with sweet, gooey pecan pie filling in a cute mini size
7tablespoons (99g)good quality unsalted butter, room temperature
¼cup (28g)powdered sugar, sifted
Pecan Filling
1cup (113g)coarsely chopped pecans
¼cup (57g)unsalted butter, cubed
¼cup (50g)packed brown sugar
¼cup (60ml)pure maple syrup
¼cup (60ml)heavy cream
¼teaspoon cinnamon
1pinchfine sea salt
½teaspoonpure vanilla extract
Instructions
Shortbread Crusts
Lightly spray a 12-serving muffin pan* with nonstick spray. (I had no problems releasing the cookies from the pan, but you can also line the muffin cups with 2-inch parchment circles for a foolproof release. I don't recommend cupcake liners since the cookies will stick to the ridges of the liners.)
In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
In a large bowl, beat the butter and powdered sugar with an electric mixer until pale and fluffy. Mix in the flour mixture on low speed or by hand, just until combined.
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
Preheat the oven to 350ºF (180ºC). In a medium-sized 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.
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.
Notes
*To find the 12-serving  muffin pan I used, click here.
These Orange Chocolate Chip scones have everything I love in a good scone. Let’s start with their buttery, crisp edges and soft, tender centers. Plenty of mini chocolate chips are enhanced with the vibrant flavor of fresh orange zest. These melt-in-your-mouth scones are perfectly delicious on their own, but I went ahead and glazed them with some tangy orange icing which took them over the top. The baking method is so easy too. You simply mix them by hand, then scoop them onto the baking sheet. They’re a perfect alongside a warm, cozy cup of tea or coffee.
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Orange Chocolate Chip Scones
by Mari Vasseur
Tender orange-scented scones dotted with mini chocolate chips and glazed with tangy orange icing
¼cup (60ml)cold heavy creamplus extra for the tops*
2tablespoons (30ml)cold orange juice
1teaspoonpure vanilla extract
Icing
¾cup (90g)powdered sugar, sifted
1tablespoon (14g)unsalted butter, melted
1dashfine sea salt
1 teaspoonlemon juice
2-3tablespoons (30-45ml)orange juice, room temperature
Instructions
Scones
Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter and the orange zest into the flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed. Stir in the mini chocolate chips.
In a small bowl, whisk together the sour cream, heavy cream, orange juice and vanilla extract. Stir the sour cream mixture into the flour mixture just until a shaggy dough is formed. Do not over mix.
Scoop 1/4 cup-sized rounded portions of dough and place them about 2 inches apart onto the prepared baking sheet. (If your dough has become a bit warm, refrigerate the dough portions for 15 minutes, then proceed with the recipe. This will prevent excess spreading.) Brush the tops of the scones with heavy cream. Bake until golden brown, about 20-25 minutes. Transfer the scones to a cooling rack.
Icing
In a medium-sized bowl, whisk together the powdered sugar, melted butter, salt, lemon juice, and 1 tablespoon (15ml) of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth.
Brush the icing onto the cooled scones with a small pastry brush or drizzle the icing onto the scones if you prefer.
Notes
* If you want your scones to be more golden brown, you can brush them with egg wash instead of heavy cream before baking. To make egg wash, whisk together 1 egg with 1 tablespoon of water. To find the portion scoop I used, click here.
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
Tender maple brown sugar cake topped with blueberries, crumb topping and maple icing
1 ½cups (234g)fresh or frozen blueberries, divided
Icing
1cup (120g)powdered sugar, sifted
1tablespoon pure maple syrup
1tablespoon (14g)unsalted butter, melted
½teaspoonpure maple extract
1dashfine sea salt
1-2tablespoons (15-30ml)whole milk, room temperature
Instructions
Crumb Topping
In a medium-size 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 make 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-size 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 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.
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 combined. 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.
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
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.
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
A moist, tender, subtly spiced cake loaded with fresh apples and topped with rich brown butter icing
1 ½tablespoons (22ml)reserved juices from the apples
1-3tablespoons (15 ml-45ml)whole milk, room temperature
1pinchfine 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 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.
Drain the cooled apples, reserving the juice for the icing.
Cake
Preheat the oven to 350ºF (180ºC). Grease an 8-inch square baking dish. (I used a ceramic baking dish.*)
In a medium-size bowl, whisk together the flour, cinnamon, baking soda, salt and nutmeg until well combined.
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.
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 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
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 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.
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.
½teaspoonvanilla bean paste or pure vanilla extract
1pinchfine sea salt
2-3teaspoonswhole milk
Instructions
Orange Cookie Bars
Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
In a medium-size bowl, whisk together the flour, cornstarch and salt.
In a large bowl, beat the butter, sugar and orange zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the food coloring a little at a time, if using. Beat in the flour mixture just until combined. Do not over mix.
Spread the batter evenly into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan. Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and cut into 2-inch squares. Add candy decorations or sprinkles if desired.
Frosting
Vanilla Frosting
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.
This lovely Raspberry Iced Pistachio Loaf is one of the many delicious recipes I shared in my cookbook, “Enchanted Baking.” I’m happy to announce that the cookbook is officially out today! Click here to order. I’m sharing the recipe here on my website as a preview for you to enjoy.
The vibrant colors of this cake look like something out of a fairy tale. Pistachio flour gives a nutty flavor to the cake and the fresh raspberry icing is the perfect sweet-tart addition. This charming loaf is a delightful summer dessert. It’s also a perfect accompaniment to your afternoon tea, whether it’s hot or iced tea.
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Raspberry Iced Pistachio Loaf
by Mari Vasseur
A soft pistachio loaf cake topped with fresh raspberry icing
¼cup (57ml)vegetable oil or neutral oil of your choice
3largeeggs
1teaspoonpure vanilla extract
½teaspoonpure almond extract
1dropgreen gel food coloring(optional)
½cup (113g)sour cream
Chopped pistachios for garnish
Small pesticide-free roses or fresh raspberries for garnish(optional)
Raspberry Icing
½cup (62g)raspberries
1tablespoon (15ml)fresh lemon juice
1cup (120g)powdered sugar, sifted
1tablespoon (14g)unsalted butter, melted
1pinchfine sea salt
Instructions
Preheat the oven to 350ºF (180ºC). Line the bottom of 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside.
In a large bowl, whisk together the flour, pistachio flour, baking powder, baking soda and salt until well blended.
In a separate large bowl, cream the butter, granulated sugar and lemon zest with an electric mixer at medium speed, until the mixture is pale and fluffy. Beat in the oil gradually until it's well combined. Beat in the eggs in 3 separate additions, making sure each one is fully incorporated before adding the next. Beat in the extracts. Then, if using, beat in the food coloring a little at a time until your desired shade is reached.
On low speed, mix in the flour mixture in 2 additions, alternating with half of the sour cream after each addition. Mix just until combined. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 42-47 minutes. Cool the loaf in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
Blueberry and lemon are a classic muffin flavor combination, but have you tried cherry and lemon? They complement each other beautifully in lemonade, so why not muffins? Cherries are plentiful at the moment so I came up with these pretty and delicious Cherry Lemon Muffins that are perfect for summer breakfast, brunch or picnics. They have a lovely soft, moist crumb that’s the quintessential muffin texture. Although I’ve been baking muffins since childhood, I learned to refine my muffins in culinary school. Here are a few helpful tips:
~ Muffins with big hole or tunneling may have too much leavening or it wasn’t mixed in evenly. Whisk the leavening agent into the flour thoroughly. Tunnels can also be caused by mixing the batter too aggressively.
~ Dry muffins were likely over baked or have too much flour.
~ Rubbery muffins were likely over mixed.
~ Soggy or gummy muffins were either underbaked or too much wet fruit was added. Try macerating the fruit first to release excess juices. This helps to prevent soggy spots in your muffins.
~ If you want tall, domed muffins, keep in mind that, although they look nice, domed muffins tend to be chewier and less tender. To get domes, try letting the batter rest a few minutes before baking if the muffins contain baking powder. You can also try giving the muffins a boost of high heat by starting them out with a higher temperature 400ºF (200ºC) then drop the temperature to 350ºF (180ºC) after a few minutes.
~ To keep crumble topping from sinking, make sure to work the cold butter into the flour mixture thoroughly, until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks, then chill it in the refrigerator before topping the muffins.
~ To keep fruit from sinking, lightly coat it with flour. Thick, voluminous batter is best for adding fruit.
Cherry Lemon Muffins
by Mari Vasseur
Tender, moist lemon muffins studded with fresh cherries, topped with crumb topping and pink cherry-lemon icing
1 ½cups (255g)pitted and chopped fresh cherries1/4-inch to 3/8-inch pieces
2 ¼cups (288g)all purpose flour, siftedplus 2 teaspoons to coat the cherries
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonfine sea salt
¾cup (170g)unsalted butter, room temperature
Zest of2 medium lemons
2large eggs, room temperature
1teaspoonpure lemon extract
½teaspoonpure vanila extract
1cup (227g)sour cream, room temperature
12Cherries with stems for garnishoptional
Icing
¾cup (90g)powdered sugar, sifted
1tablespoon (15ml)reserved cherry juice
1tablespoon (15ml) heavy cream
1-2 tablespoons (15-30ml) fresh lemon juice
Instructions
Crumb Topping
In a medium-sized bowl, whisk the flour, sugar, and salt together. 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.
Muffins
In a medium-sized bowl, combine the cherries with 1 tablespoon (13g) of sugar. Let stand 30 minutes, then drain the cherries, reserving the juice.
Preheat the oven to 375ºF (190ºC). Line a 12-serving muffin pan with tulip muffin liners.* (You can also use standard muffin liners. They hold less batter so they'll yield a couple of extra muffins.)
In a medium-sized bowl, whisk the flour, baking powder, baking soda and salt together until well blended.
In a large bowl, beat the butter, 1 cup (200g) of sugar and the lemon zest, with an electric mixer at medium speed, until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Beat in the extracts. On low speed, mix in the flour mixture in 2 additions, followed by half of the sour cream after each addition. Beat just until combined. Do not over mix. Reserve a couple of tablespoons of the chopped cherries. Coat the remaining cherries with 2 teaspoons of flour, then gently fold them into the batter.
Divide the batter evenly into muffin liners. (If using standard muffin liners, fill 3/4 full.) Top with the reserved cherries and the crumb topping. Bake at 375ºF (190ºC) for 5 minutes. Turn the oven heat down to 350ºF (180ºC) and continue baking the muffins until a toothpick inserted into the centers comes out clean, about 12-17 more minutes. Do not over bake.
Transfer the muffins to a cooling rack to cool completely. Drizzle with icing and top with cherries if desired.
Icing
In a small bowl, whisk the powdered sugar, cherry juice, heavy cream, and 1 tablespoon (15ml) of lemon juice together until smooth. Add additional lemon juice, if needed, until the desired consistency is reached.
Notes
*To find  tulip muffin liners, click here. To find floral tulip muffin liners, click here.
These pretty, portable pastries are made with fresh, juicy peaches wrapped in golden pie crust, coated with sweet vanilla bean glaze. They’re so perfect for summer picnics. This treasured recipe is one of my personal favorites from my cookbook, “Enchanted Baking.” This charming book is coming out on August 6, 2024. To preorder it here, click here.
The pie crust, which is exceptionally tender and flaky, is made with a combination of butter, for flavor and vegetable shortening, for flakiness. Make sure to use fresh, ripe peaches for the most delicious results. I added meringue powder to the glaze to give it that crisp finish we love in glazed donuts. As an extra special touch, I garnished the turnovers with pressed edible flowers. A sprinkle of dried rose petals would also be pretty.
Vanilla Bean Glazed Peach Turnovers
Fresh, juicy peaches wrapped in tender, flaky crust, coated with sweet vanilla bean glaze
8 ounces (227g)peeled and sliced ripe peaches(about 1 1/2 cups of 1/4-inch (.6cm) thick slices)
1teaspoonlemon juice
2tablespoons (25g)packed brown sugar, divided
¼teaspoonvanilla bean paste
1teaspooncornstarch
¼teaspooncinnamon
Egg wash: 1 egg beaten with 1 tablespoon (15 ml) of water
Pressed edible flowers for garnish(optional)
Vanilla Bean Glaze
½cup (60g)powdered sugar, sifted
1 tablespoon (14g)unsalted butter, melted
½teaspoon vanilla bean paste
½teaspoonmeringue powder(optional)
1dashfine sea salt
1-2tablespoons (15-30ml)whole milk
Instructions
In a large bowl, whisk together the flour, granulated sugar and salt. Work in the shortening with your fingertips until it's evenly dispersed. Work in the butter until flat dime-sized pieces are formed.
In a small bowl, combine 1/4 cup (59ml) of ice water and the vinegar. Sprinkle the ice water mixture over the flour mixture a little at a time and stir just until the dough comes together. You may not need all of the liquid, depending on your climate. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Divide the dough into 4 equal portions and form the portions into disks. Cover the dough disks with plastic wrap and refrigerate for at least 2 hours or up to overnight.
In a medium-size bowl, gently toss the peaches with the lemon juice. Add 1 tablespoon (13g) of brown sugar and stir to combine. Let the peaches sit for 30 minutes. Drain the excess juices from the peaches, then toss with the vanilla bean paste. Sprinkle on the cornstarch, cinnamon and the remaining 1 tablespoon (12g of brown sugar and stir gently to coat the peaches.
Meanwhile, preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
On a lightly floured surface, roll out the 4 disks to about 1/8-inch (.3cm) thickness. Cut each one into a 6 1/4-inch round. Transfer the dough rounds to the prepared baking sheet. Spoon the peaches onto one side of the dough rounds to within 1/2-inch (1.3cm) from the edges. It's helpful to arrange the peach slices by hand. Brush the perimeter edges with egg wash using a small pastry brush or your fingertip. Fold the dough over and press the edges to seal. Crimp the edges with a fork. Brush the turnovers with egg wash. Cut two 1/2-inch (1.3cm) ventilation slits in each turnover.
Bake for 25-30 minutes, or until the turnovers are golden brown and the filling starts to bubble. Transfer the turnovers to a cooling rack to cool completely. While the turnovers cool, make the vanilla bean glaze.
In a small bowl, whisk together the powdered sugar, melted butter, vanilla bean paste, the meringue powder (if using), salt and 1 tablespoon (15ml) of milk. Add additional milk if needed to reach the desired consistency.
Using a small pastry brush, brush the icing onto the cooled turnovers. When the icing is almost set, apply pressed blossoms to the tops of the pies if desired.
Notes
To find my favorite vanilla bean paste, click here.
