pure vanilla extract – Page 4

Brown Butter Chocolate Oatmeal Cookies

Posted on August 24, 2024February 12, 2026 by Mari Vasseur

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

Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies made with toasty, fragrant brown butter and cinnamon and studded with dark chocolate pieces

Print Recipe

Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

½ cup (113g) unsalted butter, cubed
¾ cup plus 2 tablespoons (113g) all purpose flour, sifted
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon cinnamon
⅛ teaspoon pumpkin pie spice
½ cup (100g) packed brown sugar
⅓ cup (66g) granulated sugar
1 large egg
1 ½ teaspoons pure vanilla extract
1 ⅓ cups (120g) quick oats Not instant
1 3.5-4 oz (99-113g) dark chocolate bar* broken into bite size pieces
⅓ cup roughly chopped toasted pecans optional

Instructions

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

Notes

*If you want a sweeter cookie, you can use a semisweet chocolate bar instead.

**You can also try chilling your dough balls for 20 minutes to prevent excess spreading. Bake a test cookie before baking the entire batch when trying a new recipe.

Keyword chocolate oatmeal, cookies

Orange Vanilla Cookie Bars

Posted on August 13, 2024February 16, 2026 by Mari Vasseur

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.

Orange Vanilla Cookie Bars

by Mari Vasseur

Tender orange flavored cookie bars topped with creamy vanilla bean frosting

Print Recipe

Course Dessert

Servings 16 2-inch cookie bars

Ingredients

Orange Cookie Bars

1 ½ cups (192g) all purpose flour, sifted
2 tablespoons (18g) cornstarch
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
1 cup (200g) sugar
Zest of 1 medium orange
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon pure orange extract
1 drop orange gel food coloring optional
Assorted candy decorations or sprinkles optional

Vanilla Frosting

¼ cup (57g) unsalted butter, softened
2 tablespoons (28g) cream cheese, softened
1 cup (120g) powdered sugar, sifted
½ teaspoon vanilla bean paste or pure vanilla extract
1 pinch fine sea salt
2-3 teaspoons whole 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.

Keyword bars, orange vanilla cookie

Raspberry Iced Pistachio Loaf

Posted on August 6, 2024February 16, 2026 by Mari Vasseur

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.

Raspberry Iced Pistachio Loaf

by Mari Vasseur

A soft pistachio loaf cake topped with fresh raspberry icing

Print Recipe

Course Dessert

Servings 1 9 x 5-inch loaf

Ingredients

Pistachio Loaf

1 ¾ cups (223g) all purpose flour, sifted
⅔ cup (74g) pistachio flour
2 teaspoons (9g) baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
Zest of 1 medium lemon
¼ cup (57ml) vegetable oil or neutral oil of your choice
3 large eggs
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 drop green gel food coloring (optional)
½ cup (113g) sour cream
Chopped pistachios for garnish
Small pesticide-free roses or fresh raspberries for garnish (optional)

Raspberry Icing

½ cup (62g) raspberries
1 tablespoon (15ml) fresh lemon juice
1 cup (120g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
1 pinch fine 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.
In a separate large bowl, cream the butter, granulated sugar and lemon zest with an electric mixer at medium speed, until the mixture is light and fluffy. Beat in the oil gradually until it's well combined. Beat in the eggs in three 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 two 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.
To make the fresh raspberry icing, purée the raspberries together with the lemon juice in a blender or small food processor. Strain the raspberries through a sieve. In a medium-size bowl, whisk together the raspberry purée, powdered sugar, melted butter and a pinch of salt. Spoon the icing over the cooled loaf, letting the icing drip down the sides. Sprinkle with chopped pistachios. Decorate the top with edible flowers or fresh raspberries.

Notes

*To find my favorite pistachio flour, click here.

Keyword cake, pistachio, raspberry

Chocolate Hazelnut Crunch Cake

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

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

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

Chocolate Hazelnut Crunch Cake

Soft, moist chocolate sheet cake with silky Nutella buttercream, topped with chopped hazelnut chocolates and toasted hazelnuts

Print Recipe

Course Dessert

Servings 9 servings

Ingredients

Chocolate Cake

1 cup (128g) all purpose flour, sifted
½ cup (45g) Dutch process unsweetened cocoa powder, sifted
2 tablespoons (20g) cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup (200g) granulated sugar
⅓ cup (66g) packed brown sugar
⅓ cup (74ml) vegetable oil or neutral oil of your choice
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
⅔ cup (152g) sour cream
⅔ cup (156ml) hot coffee or espresso

Nutella Swiss Meringue Buttercream

4 large egg whites
⅔ cup (132g) granulated sugar
1 ½ cups (340g) unsalted butter cubed, room temperature
½ teaspoon pure vanilla extract
⅛ teaspoon fine sea salt
½ cup (148g) Nutella or any hazelnut cocoa spread

Topping

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

Instructions

Chocolate Cake

Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan* with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well combined. Stir in the granulated sugar and brown sugar.
n a medium-size bowl, whisk together the oil, egg, egg yolk, vanilla extract and sour cream. Add this mixture to the dry ingredients. Beat until combined, then gradually mix in the hot coffee until the batter is smooth. Transfer the batter to the baking pan.
Bake until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs attached, about 18-23 minutes. Cool in the pan for 10 minutes, then remove the cake and carefully transfer it to a cooling rack. Frost the cooled cake. Top with the chopped chocolates and hazelnuts right before serving.

Nutella Swiss Meringue Buttercream

Combine the egg whites and sugar in a large heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk constantly until the sugar is dissolved reaches temperature of 160ºF (71°C) 
Transfer the mixture to the bowl of a stand mixer with a whisk attachment. Whisk on low speed until frothy, gradually increasing to medium-high speed. Whisk until glossy, stiff peaks form and the mixture reaches room temperature. 
Turn the mixer to medium-low speed. Add butter, a few pieces at a time, allowing the butter to fully incorporate before adding more. Turn the mixer up to medium speed. If the mixture looks curdled, keep mixing and it will correct itself.  
When the buttercream is smooth and well combined, switch to a paddle attachment. On low speed, mix in the vanilla extract, salt. Gradually mix in the Nutella. Continue mixing on low speed for a few minutes until smooth.

Notes

*To find my favorite 9-inch square baking pan, click here.

Keyword cake, chocolate

Pink Lemonade Cookie Bars

Posted on July 8, 2024February 12, 2026 by Mari Vasseur

These cheerful Pink Lemonade Cookie Bars are sweet, summery and nostalgic. They remind me of the pink lemonade cake my elderly neighbor used to make. She shared her recipe when I was about 10 years old. It was so easy and it was one of the first things I baked on my own. These cookie bars have that same delicious, vibrant flavor, but in the form of a soft, tender cookie and they’re just as easy to make.

Pink Lemonade Cookie Bars

Soft, lemony cookie bars topped with silky, smooth pink lemonade frosting and pink sprinkles

Print Recipe

Course Dessert

Servings 16 2-inch bars

Ingredients

Cookie Bars

1 ½ cups (191g) all purpose flour, sifted
2 tablespoons (20g) cornstarch
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
1 cup (200g) sugar
Zest of 2 medium lemons
1 large egg
1 teaspoon pure lemon extract
½ teaspoon pure vanilla extract

Frosting

¼ cup (57g) unsalted butter, softened
2 tablespoons (28g) cream cheese, softened
1 cup (120g) powdered sugar, sifted
1 tablespoon lemon juice
½ teaspoon pure cherry extract
1 dash fine sea salt
1 tiny drop pink gel food coloring I used Americolor deep pink*
Pink confetti sprinkles

Instructions

Cookie Bars

Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
In a medium bowl, whisk together the flour, cornstarch and salt.
In a large bowl, beat the butter, sugar and lemon zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the flour mixture just until combined. Do not over mix.
Spread the batter into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan.
Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and add sprinkles. Cut into squares.

Frosting

In a medium bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, lemon juice, cherry extract and salt. Beat until smooth. Mix in the food coloring a little at a time, with the tip of a toothpick, until your desired shade of pink is achieved.

Notes

*To find the pink gel food coloring I used, click here.

Keyword bars, pink lemonade cookie

Triple Berry Crumble Cheesecake Bars

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

Snacking on fresh summer berries is a treat I look forward to every year. Making desserts with berries is even more anticipated! So I decided to share my dreamy Triple Berry Crumble Cheesecake bars. The cheesecake filling is so creamy and silky. I used a combination of blackberries, blueberries and raspberries with plenty of crumb topping. Feel free to use any combination of berries you like. If you use strawberries, just cut them into chunks. The raspberry sauce is a bonus. You can also make the sauce using strawberries instead if you like. These cheesecake bars are so stress-free. There’s no water bath required and you don’t have to worry about cracking.

Triple Berry Crumble Cheesecake Bars

A creamy cheesecake filling on a graham cracker base, topped with berries and a generous crumb topping. Served with raspberry sauce.

Print Recipe

Course Dessert

Servings 9 servings

Ingredients

Berries

2 cups (284-312g) assorted berries I used 1 cup (142g) blackberries, 1/2 cup (78g) blueberries and 1/2 cup (71g) raspberries
1 tablespoon (13g) granulated sugar
1 teaspoon lemon juice

Crumb Topping

1 cup (128g) all purpose flour
⅓ cup (66g) granulated sugar
3 tablespoons (38g) packed brown sugar
¼ teaspoon fine sea salt
6 tablespoons (85g) cold, unsalted butter, cubed

Graham Cracker Crust

1 ½ cups (170g) graham cracker crumbs
2 tablespoons (25g) granulated sugar
⅛ teaspoon cinnamon
6 tablespoons (85g) melted butter

Filling

16 ounces (454g) cream cheese, softened
½ cup (100g) granulated sugar
1 pinch fine sea salt
¼ cup (59ml) heavy whipping cream, room temperature
1 ½ teaspoons pure vanilla extract
2 large eggs, room temperature

Raspberry Sauce

1 ¼ cups (142g) raspberries
½ cup (100g) granulated sugar
½ cup (118ml) plus 1 tablespoon (15ml) water, divided
1 teaspoon cornstarch

Instructions

Berries

Combine the berries, sugar and lemon juice in a medium bowl. Let stand 30 minutes, then drain the juices.

Crumb Topping

In a medium bowl, whisk together the flour, granulated sugar, brown sugar and salt.
Work the butter in with your fingertips until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Graham Cracker Crust

Preheat the oven to 350ºF (180ºC). Spray an 8-inch (20.3cm) square baking dish with nonstick spray. (I used a ceramic baking dish.*)
In a medium bowl, mix the crumbs, sugar and cinnamon together until well combined. Stir in the melted butter until evenly distributed. Press this mixture into the baking pan. Bake until set, about 5 minutes.

Filling and Assembly

Turn the oven temperature down to 325ºF (165ºC).
In a large bowl, beat the cream cheese with the sugar and salt until well combined. Gradually beat in the heavy cream, then the vanilla extract. Beat in the eggs one at a time, just until smooth and combined. Don't over beat.
Pour the batter into the baking dish over the crust. Spoon the drained berries over the batter. Sprinkle on the crumb topping. Bake until the topping is golden brown and the cheesecake center is wobbly but not runny, about 45-50 minutes. The internal temperature should be 145º-150ºF (63º-66ºC).
Run a small offset spatula or a knife along the perimeter edges of the cheesecake to separate it from the pan. Let the cheesecake cool to room temperature, about 1 1/2 hours. Chill in the refrigerator for at least 2 hours. Cut into squares and serve with raspberry sauce.

Raspberry Sauce

Purée the raspberries n a blender or small food processor. Pass the purée through a mesh sieve.
Place the raspberries, sugar and 1/2 cup (118ml) of water in a medium saucepan over medium heat. Bring to a boil, then turn the heat down to low and simmer for 10 minutes.
In a small bowl, whisk together the cornstarch with 1 tablespoon (15ml) of water. Add this mixture to the saucepan and whisk until smooth. Continue cooking until thickened, about 2-3 more minutes. Remove from heat. Transfer the raspberry sauce to a bowl. Cover and refrigerate until ready to use. The sauce will thicken a bit as it cools.

Notes

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

Keyword bars, cheesecake, triple berry

Blueberry Muffin Upside Down Cake

Posted on June 13, 2024February 12, 2026 by Mari Vasseur

Upside down cakes are so much fun and slightly exciting when you flip the pan over and cross your fingers. This blueberry version tastes like a soft, moist blueberry muffin in cake form. It’s heavenly served warm from the oven with vanilla ice cream or whipped cream on top.

Blueberry Muffin Upside Down Cake

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 8

Ingredients

1 cup (227g) unsalted butter, softened and divided
¼ cup plus 2 tablespoons (75g) packed brown sugar
½ teaspoon fine sea salt plus extra for the topping
2 cups (312g) blueberries
1 ¼ cups (162g) all purpose flour, sifted
1 ¼ teaspoon baking powder
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg, preferably freshly ground
½ cup plus 2 tablespoons (125g) granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1 ½ teaspoons pure vanilla extract
½ cup (118ml) whole milk, room temperature

Instructions

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

Notes

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

Keyword blueberry upside down, cake

Lemon Bubble Bread

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

This fun, summery Lemon Bubble Bread is a soft, sweet, brioche-style pull-apart bread. It’s made in the same way as monkey bread, but with lemon zest instead of cinnamon. Small balls of bread dough are coated in melted butter, rolled in lemon sugar, then baked until golden and fluffy. I like drenching the fluffy puffs of bread in fresh lemon icing which, adds a burst of sweet-tart flavor.

Lemon Bubble Bread

Soft, sweet lemon brioche-stye pull-apart bread

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 6

Ingredients

Lemon Bubble Bread

¼ cup plus 2 tablespoons (89ml) warm milk (110ºF/
2 tablespoons (25g) sugar, divided
¾ teaspoon active dry yeast
2 cups (255g) all purpose flour
½ teaspoon fine sea salt
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
¼ cup (57g) unsalted butter cubed, room temperature

Lemon Sugar

6 tablespoons (75g) sugar
Zest of 2 medium lemons
3 tablespoons (43g) unsalted butter, melted

Lemon Icing

1 cup (120g) powdered sugar, sifted
2 tablespoons (30ml) fresh lemon juice
1 dash fine sea salt
1-2 tablespoons (15-30m) half and half cream or whole milk

Instructions

Lemon Bubble Bread

In a small bowl, combine the milk with 1/2 teaspoon of sugar. Stir in the yeast and let it bloom until it's foamy, about 5 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, salt and the remaining sugar until combined.
In a small bowl, lightly whisk the egg, egg yolk and vanilla together. On low speed, gradually add the egg mixture and the milk mixture to the flour. Beat until combined. Switch to the dough hook. On medium speed, add the butter a little at a time, making sure each addition is incorporated before adding the next. Knead with the mixter until the dough is smooth and elastic, about 8-10 minutes. To determine if the dough is ready, pinch off a small piece of dough. It should stretch easily without tearing and look translucent.
Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat lightly with oil. Cover and let rise until doubled in size, about 1-1 1/2 hours. Meanwhile butter a 10-inch round baking dish* or a 10-inch cake pan.** (A 9-inch square baking dish also works.) Set aside and make the lemon sugar.
Divide the dough into 20 equal portions and form them into balls. Brush the dough balls all over with melted butter, then roll them in the lemon sugar. Arrange the dough balls in the baking dish. Brush the tops with melted butter and sprinkle with any remaining lemon sugar. Let rise until almost doubled in size, about 20-30 minutes.
Preheat the oven to 350ºF (180ºC). Bake until the top of the bubble bread is golden brown, about 20-25 minutes. Let cool for about 15-20 minutes, then top the warm bread with lemon icing.

Lemon Sugar

Mix the sugar and lemon zest together in a shallow bowl or plate.

Lemon Icing

In a small bowl, whisk the powdered sugar, lemon juice, salt and 1 tablespoon (15ml) of half & half together until smooth. Add additional half & half as needed to reach your desired consistency.

Notes

*To find a 10-inch round baking dish, click here.

*To find a 10-inch round cake pan, click here.

Keyword bread, lemon bubble, sweet

Banana Chocolate Pecan Cookies with Salted Caramel

Posted on June 5, 2024February 12, 2026 by Mari Vasseur

Many of us love chocolate chip cookies and banana bread so much, that I thought those two iconic bakes would be delicious combined in a cookie. Most of the banana cookies I tried were soft and cakey, which is fine, but I wanted a cookie with chewy centers and crisp, buttery edges. That end result was a challenge with bananas, because they add moisture and softness to baked goods. After a bit of trial and error, I came up with these incredibly delicious, rich, salty-sweet cookies with those coveted chewy centers and crisp edges.

Banana Chocolate Pecan Cookies with Salted Caramel

Banana cookies with chewy centers and crisp, buttery edges, filled with chocolate and toasted pecans, topped with salted caramel

Print Recipe

Course Dessert

Servings 18 cookies

Ingredients

Banana Chocolate Pecan Cookies

2 ⅓ cups (298g) all purpose flour, sifted
1 teaspoon baking soda
¾ teaspoon fine sea salt
¼ teaspoon cinnamon
¾ cup (170g) unsalted butter, cubed
1 cup (200g) packed brown sugar
½ cup (100g) granulated sugar
1 large egg yolk
⅓ cup (75g) mashed over-ripe banana
1 ½ teaspoons pure vanilla extract
1 3 1/2-4 oz bar of dark chocolate, broken into bite size pieces, plus extra for the tops
¾ cup (85g) roasted, salted pecans, coarsely chopped
banana chips for the tops
salted caramel sauce

Easy Salted Caramel Sauce

10 soft caramel candies I used Werther's
2 tbsp (30ml) heavy cream
1 generous pinch fine sea salt

Instructions

Line 2 large cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.
In a medium-size saucepan, over medium heat, melt the butter. Continue cooking, stirring occasionally, until the butter is deep golden and fragrant. When brown specks start to form in the bottom of the pan, immediately transfer the butter to a large bowl.
Add the brown sugar and the granulated sugar to the butter. Mix until well combined. Beat in the egg yolk, banana and vanilla extract. Stir in the flour mixture just until combined. Fold in the chocolate and nuts.
Form the cookie dough into 2-tablespoon size balls. I used a #30 portion scoop, tightly packed.* Top each dough ball with a banana chip and a piece of chocolate. Chill the dough balls in the refrigerator for 30 minutes to 1 hour.
Preheat the oven to 350ºF (180ºC). Place the cookies about 3 inches apart onto the baking sheets. Bake the cookies until the tops are set and the edges are golden brown, about 10-12 minutes. Remove the cookies from the oven and immediately use a large round cookie cutter to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve round, crinkly cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack. Spoon caramel sauce onto the warm cookies.

Easy Salted Caramel Sauce

Combine the caramel candies and the heavy cream in a small saucepan over medium heat. Stir gently until melted and smooth. Add salt to taste.

Notes

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

Keyword banana, chocolate pecan, cookies

Easy Apricot Pastries

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

These cheerful apricot pastries are guaranteed to bring you some sunshine. They’re so cute and easy to make! They remind me of sunny-side-up-eggs. They’re perfect for a summer breakfast or brunch.

Easy Apricot Pastries

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 8 pastries

Ingredients

8 ounces (227g) cream cheese, softened
¼ cup (50g) sugar
1 large egg yolk, room temperature
1 tablespoon (15ml) heavy cream, room temperature
1 teaspoon pure vanilla extract
2 sheets puff pastry, thawed but still cold
4 ripe apricots, split in half and pitted
Egg wash: 1 egg whisked with 1 tablespoon of water
3 tablespoons (60g) apricot preserves

Icing

¾ cup powdered sugar, sifted
1 tablespoon heavy cream
1-2 tablespoons (15-30ml) whole milk
⅛ teaspoon pure almond extract

Instructions

Apricot Pastries

In a medium bowl, beat the cream cheese, sugar, egg yolk, heavy cream and vanilla together until smooth.
Line 2 baking sheets with parchment paper. Place a puff pastry sheet on a lightly floured surface. Cut out four 4 1/2-inch rounds using a cookie cutter or trace a bowl using a paring knife. Score a border about 1/2 inch from the edge, making sure not to cut all the way through. I used a 3 1/2 inch cookie cutter for the border. Transfer the cut pastry to the baking sheets. Repeat with the 2nd pastry sheet. Refrigerate the dough rounds for 15 minutes. Meanwhile, preheat the oven to 400ºF (200ºC).
Spoon or pipe the cream cheese filling within the border of each pastry round. Top each one with an apricot half. Brush the borders with egg wash. Bake until puffed and golden brown, about 17-20 minutes. Transfer to a cooling rack.
In a small bowl, whisk the apricot preserves with 1 tablespoon (15ml) of water Brush this mixture over the warm pastries. Once the pastries are cool, drizzle them with icing.

Icing

In a small bowl, whisk together the powdered sugar, heavy cream and 1 tablespoon (15ml) of milk until smooth. Add additional milk as needed to achieve your desired consistency. Add the almond extract and whisk until smooth.

Keyword apricot, pastry

Strawberry Lavender Hand Pies

Posted on May 29, 2024February 12, 2026 by Mari Vasseur

Good things are coming your way. Your first bit of good fortune today, was finding this recipe. These Strawberry Lavender Hand Pies are exceptionally delicious and delightful. The sweet strawberry filling and the buttery, flaky pie crust are perfect together. When you add the lavender icing, they become positively magical. The icing has a touch of lavender that’s just enough to add a subtle floral note. I decorated mine with lavender buds, sprigs of lavender and dried rose petals. These pretty pies are perfect for teatime or fairy picnics.

Strawberry Lavender Hand Pies

Hand held pies with sweet, fresh strawberry filling, surrounded by a buttery, flaky crust and topped with lavender icing.

Print Recipe

Course Dessert

Servings 8 pies

Ingredients

Pie Crust

2 ⅔ cups (340g) all purpose flour
2 tablespoons (25g) sugar
½ teaspoon fine sea salt
¼ cup (48g) vegetable shortening
¾ cup (170g) cold, unsalted butter, cubed
½ cup (118ml) ice water
1 tablespoon (15ml) apple cider vinegar
Egg wash: 1 egg beaten with 1 tablespoon of water

Strawberry Filling

2 ½ cups (375g) chopped strawberries (1/2-inch pieces)
¼ cup (50g) sugar
1 ½ teaspoons (5g) cornstarch
½ teaspoon pure vanilla extract
1 pinch fine sea salt

Lavender Icing

¾ cup (177ml) half & half
1 teaspoon dried culinary lavender* plus extra for sprinkling
1 ¼ cups (150g) powdered sugar, sifted
1-2 drops lilac gel food coloring
1 tiny drop violet gel food coloring

Instructions

Pie Crust

In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until it's evenly dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
In a small bowl, whisk the ice water and vinegar together. Sprinkle over the flour mixture a little at a time, stirring 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 few times. Do not overwork the dough! Form the dough into two 4 x 5-inch rectangles. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Strawberry Filling

In a medium saucepan over medium heat, stir together the strawberries, sugar and cornstarch. Cook, stirring occasionally, until the strawberries release their juices and the mixture starts to bubble. Turn the heat down and simmer until thickened to a jam consistency, about 7-10 minutes. Stir in the vanilla and salt. Transfer the mixture to a bowl and allow to cool to room temperature. Set aside in the refrigerator until ready to use.

Lavender Icing

In a small saucepan, heat the half & half and the lavender over medium heat, just until bubbles form around the edges. Do not boil. Turn the heat down and simmer gently for 1 minute. Strain the lavender cream into a small bowl. Cover and refrigerate until chilled, about 1 hour.
Place the powdered sugar in a medium bowl. Add the lavender cream a little at a time, whisking until smooth. Add more lavender cream as needed to achieve your desired consistency. Add the food coloring a little at a time, with the tip of a toothpick, until your desired shade is achieved. Whisk until smooth and well combined.

Assembly

Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Cut out sixteen 3 x 4-inch rectangles. Chill in the refrigerator for 15 minutes. Place 8 rectangles onto the baking sheet, about 2 inches apart. Brush the perimeter edges with egg wash. Top each one with about 2 tablespoons of filling. Top with the remaining rectangles. Press the edges to seal. Crimp the edges with a fork. Brush the pies with egg wash. Cut 1/2-inch ventilation slits in the top of each one.
Bake until golden brown, about 23-28 minutes. Transfer to a cooling rack. Spoon or drizzle the icing over the cooled hand pies. Sprinkle with a few lavender buds.

Notes

*To find culinary lavender, click here.

Keyword pastry, pie, strawberry lavender

Blueberry Galette with Lavender Cream

Posted on May 20, 2024February 12, 2026 by Mari Vasseur

This rustic Blueberry Galette is so much easier to make than blueberry pie, but it’s equally delicious. It’s bursting with fresh blueberries on a tender, flaky crust. it’s heavenly served with a cloud of lavender cream.

Blueberry Galette with Lavender Cream

Print Recipe

Course Dessert

Cuisine French

Servings 6

Ingredients

Crust

1 ⅓ cups (170g) all purpose flour
1 tablespoon (13g) sugar
¼ teaspoon fine sea salt
2 tablespoons (24g) vegetable shortening
6 tablespoons (85g) cold, unsalted butter, cubed
¼ cup (59ml) ice water
2 teaspoons apple cider vinegar
Egg wash: 1 egg whisked with 1 tablespoon of water
Coarse sparkling sugar for sprinkling

Lavender Whipped Cream

¾ cup (177ml) heavy whipping cream
1 teaspoon dried culinary lavender*
1 ½ tablespoons powdered sugar, sifted
1 drop violet gel food coloring
2 drops lilac gel food coloring

Blueberry Filling

4 cups (625g) blueberries
6 tablespoons (75g) sugar
2 tablespoons (20g) cornstarch
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
1 pinch fine sea salt

Instructions

Crust

In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until it's evenly dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
Mix the ice water and vinegar together in a small bowl. Sprinkle over the flour mixture a little at a time, stirring until dough comes together. You may not need all of the liquid depending on your climate.
Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not over work the dough! Form the dough into a disk. Cover with plastic wrap and refrigerate at least one hour or up to overnight.

Lavender Whipped Cream

In a small saucepan, heat the heavy cream and lavender over medium heat, just until bubbles form around the edges. Turn the heat down to low and simmer gently for 1 minute. Strain the lavender cream into a medium bowl. Cover and refrigerate until chilled, about 1 hour.
Whip the lavender cream until thickened. Add the powdered sugar and food coloring, if using. Whip until medium peaks form, being careful not to over beat. Set aside in the refrigerator until ready to use.

Blueberry Filling and Assembly

Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into a 12-inch round. Transfer the dough to a baking sheet. Refrigerate for 15 minutes. Meanwhile, preheat the oven to 400ºF (205ºC).
In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract and salt. Mix until well combined.
Brush a 2-inch border of egg wash on the surface of the pie dough. Spoon the blueberries onto the dough within the border. Fold the dough border over the blueberries, towards the center, pleating the edges about every 2-inches. Brush the edges with egg wash. Sprinkle with coarse sugar.
Bake until the crust is golden brown and the filling is bubbly, about 28-35 minutes. Serve warm or at room temperature with lavender cream.

Notes

*To find culinary lavender, click here.

Keyword blueberry, galette, pastry