Ingredient: whole milk

Mini Banana Bread Puddings

Posted on by Mari Vasseur

These delightful Mini Banana Bread Puddings are a great way to use up leftover banana bread. At my house, we rarely have any leftover banana bread so I like to bake a special loaf of banana bread just for this recipe, a couple of days before I want to serve the bread puddings. If you need a banana bread recipe, try My Favorite Banana Bread, click here for the recipe. These personal bread puddings make an equally delicious brunch or dessert. You can top them with whipped cream or vanilla ice cream which makes them even more delicious.

 

Mini Banana Bread Puddings

by Mari Vasseur
Individual banana bread puddings with caramel sauce
Print Recipe
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 1-inch thick slices banana bread, cut into 1-inch cubes
  • â…“ cup (66g) sugar
  • ½ teaspoon cinnamon
  • 3 large eggs
  • ¾ cup (177ml) whole milk
  • ½ cup (118ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • â…› teaspoon fine sea salt
  • ¼ cup (57g) melted butter
  • â…“ cup (37g) pecan halves
  • ¾ cup (240g) caramel sauce, purchase or homemade
  • Whipped cream optional

Instructions
 

  • Preheat the oven to 300ºF (150ºC). Line a baking sheet with parchment paper. Place the banana bread cubes on the baking sheet. Bake until dry and slightly crisp, about 10-15 minutes, turning every 5 minutes. Set aside to cool.
  • In a small bowl, whisk the sugar and cinnamon together until well blended.
  • In a large bowl, whisk the eggs, milk, heavy cream, vanilla extract, salt and the cinnamon-sugar mixture together until well creamy and well blended. Add the cooled banana bread cubes to the egg mixture and gently toss to coat. Let sit until all of the liquid is absorbed, about 15-20 minutes.
  • Preheat the oven to 350ºF (180º). Generously butter six 7 or 8-ounce ramekins or a 6-serving jumbo muffin pan. (You can also line the bottoms of the ramekins or the muffin pan with parchment paper rounds to make them easier to release. The parchment isn't necessary if you want to serve the bread puddings in ramekins.) Place the ramekins on a baking sheet.
  • Spoon the banana bread cubes into the ramekins or the muffin pan. Drizzle with melted butter. Top each one with a few pecans.
  • Bake until the bread puddings are golden brown and the center is set, about 25-33 minutes. Let the puddings cool for about 5 minutes, then turn them out if you're using a muffin pan. Drizzle the warm bread puddings with caramel sauce and top with whipped cream if desired.

Notes

To find 7-ounce ramekins, click here.
To find 8-ounce ramekins, click here.
To find a jumbo muffin pan, click here.
Keyword banana, bread pudding

Orange Vanilla Cookie Bars

Posted on by Mari Vasseur
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.

 

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

Vanilla Bean Glazed Peach Turnovers

Posted on by Mari Vasseur
Vanilla Bean Glazed Peach Turnovers

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
Print Recipe
Servings 4 6-inch turnovers

Ingredients
  

Peach Turnovers

  • 1 ½ cups (172g) all purpose flour
  • 1 ½ tablespoons (18g) granulated sugar
  • â…œ teaspoon fine sea salt
  • 2 tablespoons (24g) vegetable shortening
  • 6 tablespoons (85g) cold, unsalted butter, cubed
  • 1 ½ teaspoons apple cider vinegar
  • 8 ounces (227g) peeled and sliced ripe peaches (about 1 1/2 cups of 1/4-inch (.6cm) thick slices)
  • 1 teaspoon lemon juice
  • 2 tablespoons (25g) packed brown sugar, divided
  • ¼ teaspoon vanilla bean paste
  • 1 teaspoon cornstarch
  • ¼ teaspoon cinnamon
  • Egg wash: 1 egg beaten with 1 tablespoon (15 ml) of water
  • Pressed edible flowers for garnish (optional)

Vanilla Bean Glaze

  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon meringue powder (optional)
  • 1 dash fine sea salt
  • 1-2 tablespoons (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.
Keyword pastry, peach turnovers, pie

Easy Apricot Pastries

Posted on by Mari Vasseur
Easy Apricot Pastries

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
  • â…› 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

Deluxe Cinnamon Swirl Bread

Posted on by Mari Vasseur

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

To watch the Instagram video, click here.

Deluxe Cinnamon Swirl Bread

Soft, tender vanilla loaf cake with two layers of brown sugar-cinnamon swirl, topped with crumb topping and cream cheese icing
Print Recipe
Course Breakfast, Brunch
Servings 1 loaf

Ingredients
  

Crumb Topping

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

Cinnamon Swirl Bread

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

Cream Cheese Icing

  • 2 tablespoons (28g) cream cheese, softened
  • 1 tablespoon (14g) unsalted butter, melted
  • â…” cup (79g) powdered sugar, sifted
  • ¼ teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 1-2 tablespoons (15-30ml) whole milk

Instructions
 

Crumb Topping

  • In a medium bowl, stir together the flour, brown sugar, sugar, cinnamon and salt until well combined. With your fingertips, work the butter into the flour mixture until it looks like wet sand with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Cinnamon Swirl Bread

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

Cream Cheese Icing

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

Notes

*To find my favorite cinnamon, click here.
Keyword cinnamon swirl, loaf

Chocolate Olive Oil Cakes

Posted on by Mari Vasseur
Chocolate Olive Oil Cakes

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

Chocolate Olive Oil Cakes

Chocolate olive oil mini loaf cakes with silky chocolate icing
Print Recipe
Course Dessert
Servings 8 mini loaf cakes

Ingredients
  

Chocolate Olive Oil Cakes

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

Chocolate Glaze

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

Instructions
 

Chocolate Olive Oil Cakes

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

Chocolate Glaze

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

Notes

*  I use a microwave flower press to make edible pressed flowers quickly. To find it, click here.
**To find a mini loaf pan, click here.
Keyword cake, chocolate, olive oil

Confetti Crumb Cake Cookies

Posted on by Mari Vasseur

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

Confetti Crumb Cake Cookies

Vanilla cookies with white chocolate chips, rainbow sprinkles, crumb topping and icing drizzle
Print Recipe
Course Dessert
Servings 15 cookies

Ingredients
  

Confetti Crumb Topping

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

Confetti Cookies

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

Icing

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

Instructions
 

Confetti Crumb Topping

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

Confetti Cookies

  • Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In a large bowl, beat the butter, sugar and brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in two additions, making sure each one is incorporated before adding the next. Beat in the extracts.
  • On low speed, beat in the flour mixture into the batter, just until combined. Stir in the white chocolate chips and the sprinkles.
  • Form the cookie dough into 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Flatten the dough balls slightly. Top each one generously with the crumb topping.
  • Bake until the cookies are set and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.

Icing

  • In a small bowl, whisk together the powdered sugar, butter, vanilla and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Using the tip of a toothpick, gradually add a tiny bit of food coloring and whisk until incorporated.
  • Drizzle over the cooled cookies. Top with edible glitter if desired.

Notes

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

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Posted on by Mari Vasseur
Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Say hello to springtime in cake form. These soft, fluffy, little lemon bundt cakes are bursting with lemon flavor and topped with a beautiful, delicious blueberry cream cheese icing. The icing gets it’s natural beauty from fresh blueberries. The colors and flavors of these cakes remind me of sunshine and spring blooms. I decorated my cakes with tiny blue violas from my garden. They would also look pretty topped with fresh chamomile flowers.

I used a bundtlette pan with six 1-cup servings. To find the pan I used, click here. This recipe also works as cupcakes using a standard muffin pan. The baking time will be a bit shorter. If you’re not a fan of blueberry icing, you can glaze the cakes with lemon icing instead. To find my lemon icing recipe, click here.

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

by Mari Vasseur
Soft, fluffy lemon bundtlette cakes topped with blueberry cream cheese icing
Print Recipe
Course Dessert
Servings 6 Bundtlette cakes

Ingredients
  

Lemon Simple Syrup

  • ¼ cup (50g) granulated sugar
  • Juice of one medium lemon plus enough water to make 1/4 cup (59ml)

Lemon Bundt Cakes

  • 1 ¼ cups (142g) cake flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar preferably fine granulated sugar (not powdered sugar)
  • Zest of 2 medium lemons
  • ½ cup (107 ml) vegetable oil or neutral oil of your choice
  • 2 large eggs room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup (59 ml) whole milk room temperature
  • ¼ cup (57g) sour cream room temperature

Blueberry Cream Cheese Frosting

  • â…“ cup (57g) blueberries
  • 2 teaspoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • ½ cup (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • ½ teaspoon pure vanilla extract
  • ½ cup (60g) powdered sugar, sifted
  • 2-4 tablespoons (30-59 ml) whole milk room temperature

Instructions
 

Lemon Simple Syrup

  • In a small saucepan, combine the sugar, lemon juice, and water over medium-low heat. Cook and stir gently just until the sugar is dissolved. Set aside to cool.

Lemon Bundt Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour a bundtlette pan with six 1-cup servings. Make sure to thoroughly grease and flour all of the crevices. (To find the pan I used, see note below.*)
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt until well blended.
  • In a large bowl whisk together the sugar and lemon zest until well combined. Add the oil, eggs, and vanilla extract and whisk until smooth and creamy.
  • In a small bowl, whisk together the milk and sour cream. Stir the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Stir just until combined.
  • Fill the cake pan wells half full with the batter. (If using a standard muffin pan, fill the wells 2/3 full.) Bake until the tops are springy and a toothpick inserted in the centers of the cakes comes out clean or with a few crumbs attached, about 14-16 minutes. Check for doneness a couple of minutes early to avoid over baking. (Baking time is shorter for a standard muffin pan.) Cool the cakes in the pan for 8 minutes, then turn the cakes out onto a cooling rack. Brush the warm cakes generously with lemon simple syrup.

Blueberry Cream Cheese Icing

  • In a small saucepan, combine the blueberries, sugar and lemon juice. Stir occasionally over medium heat, until the blueberries start to soften and the mixture starts to bubble. Smash the blueberries with a potato masher or the back of a spoon. Let the mixture simmer gently until thickened to a jam consistency, about 2-3 minutes. Strain the cooked blueberries through a mesh sieve for a smooth consistency. You can skip this step if you prefer a chunky consistency. Set aside to cool to room temperature.
  • In a medium-sized bowl, beat the cream cheese and butter together until smooth. Don't over beat. Cream cheese tends to curdle if beaten too much.
  • Add the powdered sugar, vanilla and 2 tablespoons (30ml) of milk and beat until smooth and well blended. Stir in the cooled blueberries until combined. Stir in more milk as needed to achieve the desired consistency. Spoon or drizzle the icing onto the cooled lemon cakes.

Notes

To find the bundt cake pan I used, click here.
Keyword cake, lemon bundts

Strawberry Crumb Cake

Posted on by Mari Vasseur
Strawberry Crumb Cake

 

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

Strawberry Crumb Cake

by Mari Vasseur
Tender vanilla crumb cake topped with fresh strawberries, plenty of crumb topping and fresh strawberry icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

Crumb Topping

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

Cake

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

Fresh Strawberry Icing

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

Instructions
 

Crumb Topping

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

Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan with a removable bottom or an 8-inch springform pan, with parchment paper. Grease and flour the insides or line with a strip of parchment paper.
  • In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, cream the butter and sugar, with an electric mixer on medium speed, until pale and fluffy. Beat in the egg, egg yolk and vanilla in 3 separate additions, making sure each addition is incorporated before adding the next.
  • In a small bowl, whisk the milk and sour cream together. On low speed, mix the flour mixture into the batter in two additions alternating with half of the milk mixture. Beat just until combined.
  • Transfer the batter to the prepared pan. Smooth the batter with a spatula. Place the strawberries evenly on top of the batter. Sprinkle the crumb topping over the top.
  • Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 48-55 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack.

Fresh Strawberry Icing

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

Notes

To find the cake pan I used, click here.
Keyword cake, strawberry

White Velvet Snowflake Cakes

Posted on by Mari Vasseur

White Velvet Snowflake Cakes

Soft, plush vanilla mini cakes with vanilla icing
Print Recipe
Course Dessert
Servings 6 cakes

Ingredients
  

Snowflake Cakes

  • ¾ cup (85g) cake flour, sifted
  • 1 ¼ teaspoon baking powder
  • Scant ¼ teaspoon fine sea salt
  • ½ cup plus 1 tablespoon (115g) fine granulated sugar Not powdered sugar
  • ¼ cup (57g) unsalted butter, cubed and softened
  • 2 large egg whites
  • â…“ cup (78ml) whole milk, room temperature
  • ¾ teaspoon vanilla bean paste or 1/2 teaspoon Amoretti Vanilla Bourbon 2x Extract
  • 2 teaspoons vegetable oil or neutral oil of your choice

Vanilla Icing

  • 1 cup (113g) powdered sugar, sifted
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon vanilla bean paste or Amoretti Vanilla Bourbon 2x Extract
  • 2-3 tablspoons whole milk
  • 1 pinch fine sea salt

Instructions
 

Snowflake Cakes

  • Preheat the oven to 350ºF (177ºC). Spray a 6-serving silicone snowflake mini cake mold* with nonstick spray. Use a small pastry brush to brush the spray into all of the crevices. Tap out any excess spray. Place the mold on a baking sheet.
  • In a large bowl, whisk together the cake flour, baking powder and salt. Add the sugar and whisk to combine. Add the butter and beat, with an electric mixer on low speed, until the butter is evenly distributed and the mixture looks like crumbs with no large chunks.
  • In a medium bowl, whisk together the milk, egg whites, oil and vanilla. Slowly add the milk mixture to the flour mixture and continue beating on low until smooth, about 1-2 minutes.
  • Transfer the batter to the prepared pan, evenly distributing the batter and filling the cavities a little more than half full. Bake until the tops of the cakes are light golden and a toothpick inserted into the centers of the cakes comes out clean, about 18-22 minutes. Be careful not to over bake. Let the cakes cool in the pan for about 7 minutes then turn the cakes out onto a cooling rack to cool completely.
  • Brush one or two coats of vanilla icing on the tops and sides of the cakes. Decorate as desired. I used fine opal sanding sugar, candy snowflakes and candy pearls.

Vanilla Icing

  • In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and 1 tablespoon of milk until smooth. Add additional milk as need to achieve your desired consistency.

Notes

I used a 6-serving silicone mold with 3-inch diameter, 1-inch deep cavities.
 
 
Keyword cake, white velvet

Mini Pumpkin Bear Muffins

Posted on by Mari Vasseur
Mini Pumpkin Bear Muffins

These cute little bear-shaped pumpkin muffins are almost too cute to eat. But if you try one, it’ll be gobbled up without hesitation because they’re so moist, fluffy and delicious! The cinnamon sugar coating gives them the perfect fall flavor and a subtle crunch. I used cream cheese icing to form the snouts and melted chocolate for the eyes and noses. You can also use melted chocolate chips or candy melts to decorate their faces if you prefer. I used a bear-shaped mini muffin pan, which is also called a Madeleine pan or a financier pan. To find a bear mini muffin pan, click here. A standard mini muffin pan will also work, but the muffins won’t be bear-shaped. If you end up using a standard mini muffin pan, you can add round, flat candies to form the ears.

To watch the TikTok video of Mini Pumpkin Bear Muffins being made, click here.

To watch the Instagram video of Mini Pumpkin Bear Muffins being made, click here.

Mini Pumpkin Bear Muffins

Moist, fluffy bear-shaped pumpkin mini muffins with cream cheese icing snouts
Print Recipe
Course Breakfast, Brunch
Servings 18 mini muffins

Ingredients
  

Mini Pumpkin Bear Muffins

  • 1 cup (4 1/2 oz or 128g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg preferably freshly ground
  • ½ cup (3 1/2 oz or 100g) packed brown sugar
  • ¼ cup (1 3/4 oz or 52ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • ¾ cup (6 oz or 170g) pure pumpkin purée not pie filling

Cinnamon Sugar

  • ½ cup (3 1/2 oz or 100g) sugar
  • 1 ¼ teaspoons ground cinnamon
  • ¼ cup (2 oz or 57g) melted butter

Bear Faces

  • 1 teaspoon butter, softened
  • 1 teaspoon cream cheese, softened
  • â…“ cup (1 3/8 oz or 38g) powdered sugar, sifted
  • â…› cup melted chocolate, chocolate chips or candy melts
  • 1/2-1 ½ teaspoons whole milk

Instructions
 

Mini Pumpkin Bear Muffins

  • Preheat the oven to 325ºF (165ºC). Grease and flour a bear-shaped mini muffin pan. (This recipe also works in a mini muffin pan but the muffins won't be bear shaped.)
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  • In a large bowl, whisk together the brown sugar, oil and egg until smooth and well combined. Mix in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
  • Scoop or pipe the batter into the muffin pan, filling the cups 2/3 full (about 3/4 oz or 21g in each). Use a small offset spatula to smooth the top of the batter, making sure to get batter into the ears.
  • Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 minutes. Let the muffins cool in the pan for 5 minutes then remove them from the pan and transfer to a cooling rack.
  • Clean the pan and repeat with the remaining batter.

Cinnamon Sugar

  • In a small bowl, whisk together the sugar and cinnamon until well combined. Brush the warm muffins with with melted butter using a small pastry brush. Coat them with the cinnamon sugar mixture.

Bear Faces

  • In a small bowl, beat the butter, cream cheese, powdered sugar and 1/2 teaspoon of milk until smooth. Add more milk as needed.
  • Transfer the icing to a piping bag fitted with a medium round tip or snip off the end of the piping bag making a 1/4-inch wide opening. Pipe a small blob of icing onto each bear's face to form the snouts.
  • Transfer the melted chocolate to a piping bag fitted with a small round tip or snip off the end of the piping bag making a 1/16-inch wide opening. Pipe dots of chocolate onto the snouts to make the noses. Pipe dots or curved lines to make the eyes. Alternately you can apply the melted chocolate dots with the tip of a toothpick

Notes

*To find a bear-shaped mini muffin pan, click here.
Keyword muffins, pumpkin

Pumpkin Cinnamon Roll Cakes

Posted on by Mari Vasseur

Summer was such a happy season for me as a child that I didn’t want it to end. I still love summer, but now that I’m an adult, I begin to anticipate fall right around the time when I’m tired of harsh, hot temperatures, rumbling air conditioners and flies buzzing around at cookouts. Now is that time for me. It’s so hot where I live right now, that I’m welcoming the cool, crisp fall weather and all it brings.

The beautiful warm flavors of fall are perfectly captured in these Pumpkin Cinnamon Roll Cakes. The moist, perfectly spiced cakes are topped with a cinnamon swirl which is basically cinnamon roll filling. I topped them with Vanilla Bean Icing, but you can also make it cream cheese icing by swapping out 1 tablespoon of the melted butter for 1 tablespoon of softened cream cheese, if you prefer. The optional addition of meringue powder helps the icing set up and gives it that crunch we love on glazed donuts. To find meringue powder, click here.

I used a shallow jumbo muffin pan to make these cakes. The muffin cups are 4 inches wide and 1 inch deep. A hamburger bun pan for 4-inch buns or six 4-inch cake pans will also work. To find the pan I used, click here.

Pumpkin Cinnamon Roll Cakes

Moist pumpkin cakes with cinnamon swirls and vanilla bean icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 6 4-inch cakes

Ingredients
  

Pumpkin Cakes

  • 1 cup (4 1/2 oz or 128g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg preferably freshly ground
  • 1 cup (7 oz or 200g) sugar
  • â…” cup (4 5/8 oz or 145ml) vegetable oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (8 1/4 oz or 234g) pure pumpkin purée (not pumpkin pie filling)

Cinnamon Swirl

  • ½ cup (3 1/2 oz or 100g) packed brown sugar
  • 1 tablespoon all purpose flour
  • 2 ½ teaspoons ground cinnamon
  • pinch fine sea salt
  • ¼ cup (2 oz or 57g) unsalted butter, melted

Vanilla Bean Icing

  • 2 tablespoons (1 oz or 28g) unsalted butter, melted
  • ½ teaspoon vanilla bean paste
  • ½ cup (2 1/8 oz or 60g) powdered sugar
  • ½ teaspoon meringue powder optional
  • pinch fine sea salt
  • 2-3 tablespoons (30-45ml) whole milk

Instructions
 

Pumpkin Cakes

  • Preheat the oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan with jumbo muffin liners.* (The liners will fit by pressing them in around the inside bottom edges.) The muffin pan I used has cups that are 4-inches across by 1-inch deep. A hamburger bun pan for 4-inch buns or six 4-inch cake pans will also work.
  • 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 sugar, oil, eggs and vanilla until smooth and well combined. Mix in the pumpkin purée. Stir in the flour in two additions, just until combined.
  • Transfer the batter to the muffin cups, evenly dividing the batter among the cups. Pipe the cinnamon swirl mixture in a spiral on the top of the batter of each one.
  • Bake until a toothpick inserted into the center of the cake part comes out clean, about 23-27 minutes. Let the cakes cool in the pan for 5 minutes, then transfer to a cooling rack.

Cinnamon Swirl

  • In a small bowl, whisk together the brown sugar, flour, cinnamon and salt. Add the melted butter and whisk until well combined.
  • Transfer the mixture to a piping bag fitted with a 1/4-inch wide round tip.

Vanilla Bean Icing

  • In a small bowl, whisk together the butter, vanilla bean paste, powdered sugar, meringue powder, salt and 1 tablespoon (15ml) of milk until well combined. Whisk in more milk as needed to reach your desired consistency.
  • Brush the icing on the cooled cakes with a small pastry brush or make the icing a little thinner and drizzle the icing on if you prefer.

Notes

*To find jumbo muffin liners, click here.
To find the baking pan I used, click here.
To find 4-inch cake pans, click here.
To find meringue powder click here.
Keyword cake, pumpkin cinnamon roll