Ingredient: vanilla bean paste

Orange Vanilla Bean Loaf Cake

Posted on by Mari Vasseur
Orange Vanilla Bean Loaf Cake

If you search loaf cakes on the internet, you’ll find an abundance of “copycat” recipes. For some reason, everyone is trying to copy a loaf cake from a popular coffee shop. Maybe it’s just me, but I’m not a fan of the rubbery neon slice. I’d rather have a slice of soft, fluffy cake with a burst of fresh citrus flavor and buttery frosting. If that sounds good to you too, you’ll love this recipe. I used the reverse creaming method to make this cake, which produces a soft, velvety crumb. Brushing the cake with orange simple syrup keeps it moist and flavorful. This recipe is for an orange-vanilla bean cake but it can also be made into a lemon version. See the notes below.

Orange Vanilla Bean Loaf Cake

Soft, fluffy vanilla bean and orange scented loaf cake topped with silky vanilla cream cheese frosting by Brownie Mischief
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

Orange Simple Syrup

  • 2 tablespoons (30ml) orange juice
  • 2 tablespoons (30ml) lemon juice
  • ¼ cup (50g) granulated sugar

Orange Vanilla Bean Loaf Cake

  • 1 â…“ cups (170g) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup plus 2 tablespoons (175g) granulated sugar
  • Zest of 2 medium oranges
  • ½ cup (113g) unsalted butter cubed, room temperature
  • ¼ cup (57g) sour cream, room temperature
  • ¼ cup (59ml) whole milk, room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon pure orange extract

Vanilla Bean Cream Cheese Frosting

  • 2 tablespoons (28g) cream cheese, room temperature
  • 2 tablespoons (28g) unsalted butter, room temperature
  • 1 ½ cups (180g) powered sugar, sifted
  • 1 pinch fine sea salt
  • ½ teaspoon vanilla bean paste
  • 1-3 tablespoons (15-45ml) whole milk or half & half, room temperature

Instructions
 

Orange Simple Syrup

  • Combine the orange juice, lemon juice and sugar in a small saucepan over medium heat. Stir occasionally until the sugar is dissolved. Remove from heat and set aside.

Orange Vanilla Bean Loaf Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the insides.
  • In a medium-size bowl, whisk together the flour, baking powder and salt until well combined.
  • In a large bowl, mix the sugar and orange zest, with an electric mixer or by hand, until incorporated. Add the flour mixture and beat until well combined. On low speed, beat in the butter until the mixture looks like sand.
  • In a separate medium-size bowl, whisk together the sour cream, milk, eggs, vanilla bean paste and orange extract together until smooth and well combined. On low speed, gradually beat this mixture into the sugar mixture until incorporated. Beat at medium speed until smooth, about 1 minute. Do not over mix.
  • Transfer the batter to the loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 45-50 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a cooling rack. Brush the warm cake all over with orange simple syrup. Let the cake cool completely, then frost with Vanilla Bean Cream Cheese Frosting.

Vanilla Bean Cream Cheese Frosting

  • In a medium-size bowl, stir the cream cheese with a spatula until smooth. Add the butter and beat, with an electric mixer on low speed, until smooth.
  • Gradually mix in the powdered sugar. Add the vanilla, salt and 1 tablespoon (15 ml) of milk and beat until smooth. Add additional milk, if needed, until the desired consistency is reached. Stir with a spatula to smooth out any bubbles.

Notes

To find an 8 x 4-inch loaf pan, click here
To make a lemon version of this cake, replace the orange zest with lemon zest. Replace the vanilla bean paste with 1/2 teaspoon of pure vanilla extract and replace the orange extract with 1 teaspoon of pure lemon extract. For the simple syrup, replace the orange juice with lemon juice.
Keyword cake, orange

Evangeline Butterscotch Star Cookies

Posted on by Mari Vasseur
Evangeline Butterscotch Star Cookies

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

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

Evangeline Butterscotch Star Cookies

Vanilla sugar cookies with butterscotch candy windows
Print Recipe
Course Dessert
Servings 18 4-inch cookies

Ingredients
  

  • ¾ cup plus 2 tablespoons (198g) unsalted butter, softened
  • ½ cup (64g) powdered sugar, sifted
  • ½ teaspoon fine sea salt
  • 1 large egg yolk
  • 2 teaspoons vanilla bean paste
  • 2 cups (255g) all purpose flour, sifted
  • ½ cup (100g) crushed butterscotch hard candies
  • Sanding sugar

Instructions
 

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

Notes

*To find 4-inch and 2-inch star-shaped cookie cutters, click here.
Keyword butterscotch, cookies, stained glass, sugar

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

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

Luxury Hot Chocolate

Posted on by Mari Vasseur

Luxury Hot Chocolate

Print Recipe
Course Brunch, Dessert
Servings 1 serving

Ingredients
  

  • ¾ cup whole milk
  • 2 tablespoons heavy cream
  • 2 ounces good quality bittersweet chocolate 70-72%, finely chopped
  • â…› teaspoon vanilla bean paste
  • 1 teaspoon Manuka honey or honey of your choice
  • tiny dash fine sea salt optional
  • homemade marshmallows or whipped cream optional

Instructions
 

  • In a small saucepan, heat the milk and cream over medium-low heat just until bubbles form around the edges. Do not boil.
  • Turn the heat off. Whisk in the honey and vanilla bean paste.
  • Add the chocolate and stir gently until the chocolate is melted. Strain the hot chocolate through a sieve into a teacup or mug.

Notes

For a dairy free version, replace the milk and cream with unsweetened almond milk. Replace the chocolate with vegan chocolate.
Keyword drinks, hot chocolate

Orange Vanilla Bean Donut Holes

Posted on by Mari Vasseur

When I was a child, my parents used to love taking our family to a smorgasbord. The owner would always come out from the kitchen and say hello to my parents. He made delicious fried donut holes that my brother and I looked forward to at the end of our meal. At home we duplicated the donut holes using a recipe from an old cookbook. Unfortunately the cookbook is lost, but this recipe is pretty close to the original. Tossing the little donuts in vanilla sugar makes them even more fragrant and delicious. The vanilla sugar can be used immediately, but for the best flavor, make it in advance.

The original recipe had vanilla and nutmeg in it, which are classic cake donut flavors. The addition of fresh orange zest and juice makes them vibrant and flavorful. I love making different flavors of these donut holes. To view Blueberry Donut Holes, click here.

To watch the Orange Vanilla Bean Donut Holes video, click here.

Orange Vanilla Bean Donut Holes

Print Recipe
Course Breakfast, Brunch, Dessert
Servings 24 donut holes

Ingredients
  

Donut Holes

  • 2 cups (9 oz or 255g) all purpose flour, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 2 large eggs
  • ½ cup (3 1/2 oz or 100g) sugar
  • zest of one orange
  • 2 tablespoons melted butter
  • ½ cup (4 oz or 113g) orange juice
  • 1 ½ teaspoons vanilla bean paste
  • ½ cup (3 1/2 oz or 100g) vanilla sugar Recipe below
  • oil for frying

Vanilla Sugar

  • ½ split vanilla bean
  • ½ cup (3.5 oz or 100g) sugar

Instructions
 

Donut Holes

  • In a medium bowl, whisk together flour, baking powder and salt.
  • In a large bowl, beat eggs, sugar, orange zest, melted butter, orange juice and vanilla bean paste until well combined.
  • Add flour mixture and mix just until combined. Do not over mix. A few small lumps are okay.
  • In a heavy saucepan, heat 1 1/2 inches of oil to 340ºF. Place vanilla sugar in a medium bowl.
  • Drop tablespoon size portions of batter into hot oil. I used a #60 portion scoop** leveled. Don't over crowd the pan.
  • Cook donut holes until golden brown on all sides, about 2-4 minutes, flipping halfway through. If donut holes cook too quickly on the outside, turn heat down.
  • Briefly drain donut holes on paper towels, then toss warm donut holes in vanilla sugar.

Vanilla Sugar

  • With the dull side of a knife, scrape the seeds out of the vanilla bean.
  • In a small bowl, whisk vanilla seeds together with sugar, breaking up any clumps. Use immediately or make in advance and let flavor develop 1-2 weeks in a covered container.

Notes

**To find vanilla beans, click here.
*To find the scoop I used, click here.
This recipe was updated on March 12, 2023
Keyword donuts, orange vanilla

Homemade Caramel Sauce

Posted on by Mari Vasseur

Homemade Caramel Sauce

Print Recipe
Course Dessert

Ingredients
  

  • 1 cup (200g) granulated sugar
  • â…› teaspoon cream of tartar
  • 6 tablespoons (85g) unsalted butter, cubed
  • ½ cup (118ml) heavy whipping cream, room temperature
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon fine sea salt or to taste

Instructions
 

  • In a medium-size stainless steel saucepan, stir the sugar and cream of tartar together with 2 tablespoons (30ml) of water. Turn the heat on to medium and cook, without stirring, until the mixture melts. Swirl the pan gently to move the sugar around to prevent hot spots as it cooks. When the sugar is melted and has turned deep golden, turn off the heat and whisk in the butter. The butter will bubble. Keep whisking until melted, smooth and well combined. Gradually whisk in the heavy cream until smooth. Pass the caramel through a fine mesh sieve into a bowl. Stir in the vanilla and salt. The sauce will thicken as it cools.

Notes

Store in a covered container in the refrigerator for up to a couple of weeks.
Keyword caramel sauce, condiments