Ingredient: cinnamon

Brown Butter Chocolate Oatmeal Cookies

Posted on by Mari Vasseur
Brown Butter Chocolate Oatmeal Cookies

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
  • â…› teaspoon pumpkin pie spice
  • ½ cup (100g) packed brown sugar
  • â…“ cup (66g) granulated sugar
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • 1 â…“ cups (120g) quick oats Not instant
  • 1 3.5-4 oz (99-113g) dark chocolate bar* broken into bite size pieces
  • â…“ 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

Apple Fritter Cake with Brown Butter Icing

Posted on by Mari Vasseur

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
Print Recipe
Course Brunch, Dessert
Servings 9 servings

Ingredients
  

Apples

  • 2 tablespoons (28g) butter
  • 3 cups (340g) peeled, chopped apples (1/2-inch pieces )
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon cinnamon

Cake

  • 1 cup (128g) all purpose flour, sifted
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • â…› teaspoon nutmeg, preferably freshly ground
  • ¼ cup (57g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (25g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanila extract
  • 2 tablespoon (28g) sour cream, room temperature

Icing

  • 3 tablespoons (43g) unsalted butter, cubed
  • 1 cup (120g) powdered sugar, sifted
  • 1 ½ tablespoons (22ml) reserved juices from the apples
  • 1-3 tablespoons (15 ml-45ml) whole milk, room temperature
  • 1 pinch fine 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.
Keyword apple, cake

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

Triple Berry Crumble Cheesecake Bars

Posted on by Mari Vasseur
Triple Berry Crumble Cheesecake Bars

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
  • â…“ 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
  • â…› 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 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

by Mari Vasseur
Soft, moist rustic cake with brown sugar, butter & blueberry topping
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
  • â…› 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-sized bowl, whisk together the flour, baking powder, cinnamon, nutmeg and 1/2 teaspoon of salt until well blended.
  • In a separate medium-sized bowl, beat the remaining 10 tablespoons (142g) of butter and the granulated sugar, with an electric mixer at medium speed, until pale 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 just until 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

Banana Chocolate Pecan Cookies with Salted Caramel

Posted on by Mari Vasseur
Banana Chocolate Pecan Cookies with Salted Caramel

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 â…“ 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
  • â…“ 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

Chai Spice Honey Butter

Posted on by Mari Vasseur

Chai Spice Honey Butter

Print Recipe

Ingredients
  

  • ½ cup (113g) unsalted butter, softened
  • 3 tablespoons (63g) honey
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg, preferably freshly ground
  • â…› teaspoon grund cloves
  • Pinch ground star anise
  • Pinch fine sea salt

Instructions
 

  • Beat all ingredients together until smooth and creamy. For best flavor, cover and refrigerate overnight.
Keyword chai spice honey butter, condiments

Blueberry Pecan Banana Bread

Posted on by Mari Vasseur

This banana bread was a happy accident. One morning, I wanted to make banana bread but my recipe called for three over-ripe bananas. I realized that I only had two, so I changed my recipe, adding blueberries, toasted pecans, a pecan crumb topping and a brown sugar cinnamon glaze. The results were so tender, moist and delicious that I can confidently say this is the best banana bread I’ve ever tasted. And I’ve tasted a lot of banana bread. I’ve tried many different recipes and tasted loaves baked by other people. I also like picking up a slice of banana bread at bakeries and coffee shops sometimes, alongside my coffee or tea.

The three biggest problems I typically see with banana bread are rubbery texture, dry texture or bland flavor. Over mixing can cause a rubbery loaf, so when you add your dry ingredients to the batter, mix it just until the flour is incorporated, to avoid excess gluten formation. To avoid a dry loaf, make sure not to over bake it. Test it before you think it might be done. When measuring your dry ingredients, weigh them for the best results. Sometimes people inadvertently add too much or too little flour when using measuring cups.

For the best flavor and sweetness, make sure to use very ripe bananas when making banana bread. I like to use bananas that are soft and covered with brown spots. I avoid the black, oozing bananas, even though you may see people on social media recommending them for use. These are technically rotten bananas and can give your banana bread an unpleasant fermented flavor. The toasted pecans in this recipe add texture and a rustic nutty flavor. Even people who don’t like nuts tend to appreciate them in this banana bread. But you can certainly leave them out if you like. The addition of cinnamon, nutmeg and vanilla also add lovely flavor to this loaf. This banana bread is quite delicious on its own, but the crumb topping and brown sugar glaze take it over the top!

 

Blueberry Pecan Banana Bread

by Mari Vasseur
Moist tender banana bread with blueberries and toasted pecans, topped with pecan crumb topping and brown sugar cinnamon glaze.
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Crumb Topping

  • â…“ cup (1 1/2 oz 43g) all purpose flour
  • â…“ cup (67g) packed brown sugar
  • ¼ teaspoon ground cinnamon
  • pinch fine sea salt
  • 2 ½ tablespoons (64g) cold, unsalted butter, cubed
  • 2 tablespoons (14g) chopped pecans

Blueberry Pecan Banana Bread

  • 1 ½ cups (191g) all purpose flour, sifted (plus 2 teaspoons for the blueberries)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • 1 cup (200g) packed brown sugar
  • â…“ cup (70ml) vegetable oil or neutral oil of your choice
  • 2 large eggs
  • ½ cup (113g) sour cream or full fat Greek yogurt
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cups ( 175g) mashed over-ripe bananas (about 2 medium bananas)
  • ½ cup (60g) coarsely chopped toasted pecans
  • Generous 1 cup (170g) blueberries
  • 1 teaspoon lemon juice

Brown Sugar Cinnamon Glaze

  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (28g) unsalted butter
  • ¼ teaspoon cinnamon
  • 1 pinch fine sea salt
  • 2 tablespoons (30ml) heavy whipping cream
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon powdered sugar, sifted

Instructions
 

Crumble Topping

  • In a medium bowl, combine 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. Mix in the pecans. Press the mixture to together to form chunks. Set aside in the refrigerator until ready to use.

Blueberry Pecan Banana Bread

  • Preheat the oven to 325ºF (165ºC). Line the bottom a 9 x 5-inch loaf pan* with parchment paper. Grease and flour the insides.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until creamy and well blended. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the pecans.
  • In a small bowl, gently toss the blueberries with the lemon juice, then toss them with 2 teaspoons of flour. Fold 3/4 of the blueberries into the batter. Transfer the batter to the prepared loaf pan. Top with the remaining blueberries, then the crumb topping.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, about 55-60 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer to a cooling rack to cool completely.

Brown Sugar Cinnamon Glaze

  • In a small saucepan, whisk the brown sugar, butter, cinnamon and salt together over medium heat until the sugar dissolves and the edges start to bubble. Remove from heat and whisk in the heavy cream, vanilla and powdered sugar until smooth. Set aside to cool slightly. Drizzle over the cooled banana bread.

Notes

*To find the loaf pan I used, click here.
Keyword blueberry pecan banana, loaf

Blueberry Crumble Bars

Posted on by Mari Vasseur

Crumb bars with fruit are classic, rustic bars that are easy to make and so delicious. These Blueberry Crumble Bars happen to be the best I’ve ever tasted! With a tender, almost addicting shortbread crust, the filling is perfectly sweet and blanketed with plenty of crisp crumb topping. They’re perfect to pack in a lunch, take on a family picnic or as an addition to a backyard cookout. Everyone who tries these comes back for seconds!

 

Blueberry Crumble Bars

by Mari Vasseur
The best Blueberry Crumble Bars ever! Tender shortbread crust topped with sweet blueberry filling and generous crumb topping
Print Recipe
Course Dessert
Servings 12

Ingredients
  

Crumb Topping

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

Crust

  • 1 ½ cups (191g) all purpose flour, sifted
  • ¼ cup plus 2 tablespoons (42g) powdered sugar, sifted plus extra for sprinkling on top
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, room temperature

Blueberry Filling

  • 3 ½ cups(454-510g) blueberries
  • 1 teaspoon lemon juice
  • â…” cup (131g) granulated sugar
  • 2 teaspoons cornstarch

Instructions
 

Crumb Topping

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

Crust

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, overlapping the ends a couple of inches. These will be handles to lift the bars out of the pan.
  • In a medium-sized bowl, whisk together the flour, powdered sugar, baking powder and salt until well combined. In a large bowl, beat the butter until smooth. Add the flour mixture and beat just until combined.
  • Press the dough evenly into the baking pan. Bake until the surface looks light golden brown, about 15-20 more minutes. Meanwhile, prepare the filling.

Blueberry Filling

  • In a large bowl, toss the blueberries with the lemon juice. Mix in the sugar and cornstarch. Pour the blueberry mixture over the warm crust. Top evenly with the crumb topping. Return the pan to the oven and continue baking until the topping is golden brown and the filling starts to bubble, about 28-33 minutes. Let cool completely before removing the bars from the pan. Sprinkle with powdered sugar.
Keyword bars, blueberry crumble

Favorite Banana Bread

Posted on by Mari Vasseur

This moist, flavorful banana bread is my favorite banana bread recipe to date. It has the perfect texture. Not mushy or gummy like so many banana bread recipes out there. I like to add chocolate chips and/or toasted pecans to make it extra delicious.

 

Favorite Banana Bread

by Mari Vasseur
Moist, flavorful banana bread with chocolate chips and optional pecans
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1 ½ cups (191g) all purpose flour, sifted, plus 1 teaspoon for the chocolate chips
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • 1 cup (200g) packed brown sugar
  • â…“ cup (70ml) avocado oil or neutral oil of your choice
  • 2 large eggs, room temperature
  • ½ cup (113g) sour cream or full fat Greek yogurt, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cup (170g) mashed bananas (about 2 medium bananas)
  • ½ cup (60g) coarsely chopped toasted pecans optional
  • 2 tablespoons (15g) chopped pecans optional
  • 1 ¼ cups (213g) semisweet chocolate chips, divided

Instructions
 

  • Preheat the oven to 350ºF (165ºC). Line the bottom an 8 x 4-inch or a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until creamy and well blended. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the 1/2 cup of pecans if using. If using chocolate chips, set aside 1/4 cup (43g) for the top and toss the remaining 1 cup (170g) of chocolate chips with 1 teaspoon of flour, then mix them into the batter.
  • Transfer the batter to the prepared loaf pan. Sprinkle the loaf with the chopped pecans or 1/4 cup (43g) of chocolate chips. Bake until a toothpick inserted into the center of the loaf comes out clean, about 40-50 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer it to a cooling rack to cool completely.
Keyword banana, loaf

 

Mini Hummingbird Cake

Posted on by Mari Vasseur
Mini Hummingbird Cake

If you haven’t noticed already, I love little cakes. Mini cakes are not only cute and charming, they’re likely to make you very popular. This recipe makes two darling Mini Hummingbird Cakes, one to keep and one to share. Hummingbird Cake is a delightful way to use your ripe bananas. The version I’m sharing here also contains pineapple, pecans and coconut. This fruity, nutty combination reminds me of spring and would be perfect for Easter or a spring picnic.

Mini Hummingbird Cake

by Mari Vasseur
Hummingbird Cakes filled with bananas, pineapple, pecans and coconut, topped with cream cheese frosting and decorated with graham cracker crumb moss and fresh chamomile flowers.
Print Recipe
Course Dessert
Servings 2 4-inch 2-layer cakes

Ingredients
  

Hummingbird Cakes

  • 1 ½ cups (191g) all purpose flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup packed (100g) packed brown sugar
  • 1 tablespoon (15ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 cup (227g) mashed ripe bananas (about 2 large bananas)
  • 1 8 oz (227g) can crushed pineapple, drained
  • ½ cup (60g) chopped pecans, toasted
  • ¼ cup (28g) sweetened dried coconut flakes, chopped* See note below

Cream Cheese Frosting

  • 1 cup (227g) unsalted butter, softened
  • 2 tablespoons (30ml) heavy whipping cream, room temperature, divided
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 4 cups (482g) powdered sugar, sifted
  • 1 8 oz (227g) package cream cheese, softened

Optional Decor

  • Green gel food color I used Americolor avocado green**
  • Yellow gel food cool I used Americolor lemon yellow***
  • Vodka
  • 6 graham crackers (two squares each), crushed
  • Fresh pesticide free chamomile flowers

Instructions
 

Hummingbird Cakes

  • Preheat oven to 350ºF (180ºC). Line the bottoms of four 4-inch cake pans**** with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, baking soda, salt and cinnamon until well blended.
  • In a large bowl, beat the butter, sugar, brown sugar and oil with an electric mixer, until pale and fluffy. Beat in the egg, egg yolk, and vanilla extract in three separate additions, making sure each one is incorporated before adding the next. Stir in the bananas, pineapple, pecans and coconut until combined.
  • Transfer the batter to prepared cake pans, about 1 cup of batter in each pan. Place the filled cake pans on a baking sheet.
  • Bake until toothpick inserted in centers comes out clean, about 25-28 minutes. Cool the cakes in pans 10 minutes then turn the cakes out onto a cooling rack.
  • Trim the cakes to 1-inch thickness. Fill, stack and frost the cakes with cream cheese frosting.

Cream Cheese Frosting

  • In a large bowl, beat the butter with an electric mixer until smooth and pale. Beat 1 tablespoon (15ml)of heavy cream, the vanilla extract and salt into the butter until well combined. On low speed, beat in the powdered sugar a half cup at a time, until well combined.
  • In a medium-sized bowl, mix cream the cheese with remaining 1 tablespoon (15ml) heavy cream, with a spatula until smooth. On low speed, beat the cream cheese mixture into the butter mixture until smooth and well blended. Smooth out any bubbles by stirring by hand with a spatula.

Decor

  • To make the graham cracker crumb moss: In two small bowls, dilute 1/8 teaspoon of each gel food color with a few drops of vodka. (Vodka will dissipate as the crumbs dry.) Place the graham cracker crumbs in a plastic food bag. Add diluted food colors a little at a time and seal the bag. Shake the bag and gently massage it to distribute the color. Add more diluted food color as needed until desired your shade of green is reached. Spread the crumbs out onto a parchment lined baking sheet to dry. Apply the crumbs to bottom edges of the frosted cakes.

Notes

*Chop the coconut flakes to achieve a finer texture. This step is optional.
**To find the avocado green food color gel I used, click here.
***To find the lemon yellow food color gel I used, click here.
****To find the 4-inch cake pans I used, click here.
Keyword cake, hummingbird

Cranberry Sauce

Posted on by Mari Vasseur

Homemade cranberry sauce is easier to make than you might think, and it takes your turkey dinner to another level. And don’t get me started on how delicious it is on Thanksgiving leftover sandwiches (which I happen to love more than the dinner itself.) This cranberry sauce is also delicious used in dessert recipes, like bars and cookies, such as my Cranberry Orange Crumb Cake Cookies.

Cranberry Sauce

Print Recipe
Cuisine American
Servings 8 servings

Ingredients
  

  • 12 ounces (340g) cranberries, fresh or frozen, picked over, stems removed and rinsed (about 1 3/4 cups)
  • â…” cup (132g) granulated sugar
  • â…“ cup (66g) packed brown sugar
  • ½ cup (118ml) orange juice
  • ½ cup (118ml) water
  • Zest of 1 medium orange
  • ¼ teaspoon cinnamon
  • 1 tablespoon honey
  • 1 pinch fine sea salt to taste

Instructions
 

  • In a medium saucepan, combine the cranberries, granulated sugar, brown sugar, orange juice, water, orange zest and cinnamon. Bring to a boil over medium heat. Turn the heat down to medium-low and simmer until the cranberries soften and the mixture thickens to a jam consistency, about 18-25 minutes. Stir in the honey and salt. Transfer the mixture to a bowl and set aside to cool to room temperature. The sauce will thicken a bit as it cools.
Keyword condiments, cranberry sauce