whole milk, room temperature – Brownie Mischief

Wild Blueberry & Maple Breakfast Cake

Posted on January 15, 2026February 12, 2026 by Mari Vasseur

My personal eating philosophy is to eat everything in moderation. As you may know, I love enjoying desserts on occasion, but in my daily life I try to eat a variety of foods, mostly plants. One of my favorite plant foods, which happen to be loaded with antioxidants, are blueberries. Wild blueberries are especially rich in antioxidants. Wild blueberry season is during the summer, but luckily the frozen ones are available year around. I can happily eat a handful of blueberries, but it’s so much fun to make blueberry recipes too! I reached for my bag of frozen wild blueberries to make this subtly sweet breakfast cake. It reminds me of blueberry muffins or fluffy blueberry pancakes. For this recipe, I topped the cake with whipped cream and homemade Blueberry Maple Syrup, which is perfect for a weekend breakfast or brunch. For a more simple, cozy breakfast, try this cake served warm with butter and maple syrup. So delicious and comforting!

Wild Blueberry & Maple Breakfast Cake

Subtly sweet, rustic wild blueberry and maple cake, topped with whipped cream and homemade blueberry maple syrup by Brownie Mischief

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 9

Ingredients

Cake

1 ⅔ cups (212g) all purpose flour, sifted
1 ¾ teaspoons baking powder
½ teaspoon fine sea salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ cup (113g) unsalted butter, softened
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure maple extract or natural maple flavoring
½ cup (118ml) whole milk, room temperature
⅓ cup (75g) sour cream, room temperature
1 cup (142g) wild blueberries, fresh or frozen See note below*

Blueberry Maple Syrup

1 cup (142g) wild blueberries, fresh or frozen
¼ cup (60ml) real maple syrup
1 pinch fine sea salt
⅓ cup (78ml) plus 1 tablespoon (15ml) water, divided
2 teaspoons cornstarch

Sweetened Whipped Cream

¾ cup (177ml) cold heavy whipping cream
2 tablespoons (15g) powdered sugar, sifted
¼ teaspoon pure vanilla extract

Instructions

Cake

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan with parchment paper. Grease and flour the insides.
In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
In a large bowl, beat the butter, brown sugar and granulated sugar together, with an electric mixer on medium speed, until pale and fluffy. Beat in the eggs and maple extract in three additions, making sure each one is incorporated before adding the next.
In a small bowl, whisk together the milk and sour cream until well blended. Stir the flour mixture into the batter by hand, in two additions, followed by half of the milk mixture after each addition. Mix just until combined. Do not over mix. Gently stir in the blueberries.
Transfer the batter to the prepared cake pan. Smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a cooling rack. Serve warm or at room temperature.

Blueberry Maple Syrup

In a small saucepan over medium heat, cook the blueberries, maple syrup, salt and 1/3 cup (78ml) of water until the blueberries are softened, about 3-4 minutes. In a small bowl, create a slurry by whisking together the cornstarch with the remaining 1 tablespoon (15ml) of water. Stir the slurry into the blueberry mixture. Continue cooking and stirring until thickened, about 1-2 more minutes. Remove from heat and set aside to cool.

Sweetened Whipped Cream

In a large bowl, whip the heavy whipping cream, with an electric mixer at medium speed, until frothy. Add the powdered sugar and vanilla. Continue whipping, at medium-high speed, until medium peaks form. Do not over whip. Cover and refrigerate until ready to use.

Notes

*If you're using frozen blueberries, there's no need to defrost them first. Just gently pat them dry with paper towels before adding them to your batter. If your blueberries are very icy, rinse them with cold water, then gently pat them dry with paper towels.

Keyword blueberry, cake

Pink Raspberry Almond Cake

Posted on May 2, 2025February 12, 2026 by Mari Vasseur

My mother was allergic to strawberries so my father would make her raspberry desserts instead. He frequently made her a white cake topped with raspberries, which she adored. My parents are no longer with us, but baking this delicious cake brings back happy memories for me. This soft, plush almond cake is topped with naturally pink raspberry icing. The soft pink color makes it so lovely and perfect for Mother’s Day. It looks delightful topped with fresh raspberries and sliced almonds, which is an effortless way to add a touch of spring or summer.

Pink Raspberry Almond Cake

Soft, fluffy, single layer almond cake topped with naturally pink raspberry icing by Brownie Mischief

Print Recipe

Course Dessert

Servings 8 servings

Ingredients

Almond Cake

1 cup (113g) cake flour, sifted
⅓ cup (37g) almond flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
¼ cup (57g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
3 tablespoons (43ml) avocado oil or neutral oil of your choice
1 large egg, room temperature
1 large egg white, room temperature
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
¼ cup (57g) sour cream, room temperature
½ cup (118ml) whole milk, room temperature

Raspberry Icing

8 large raspberries
1 cup (120g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
1 small dash fine sea salt
1-2 tablespoons (15-30ml) whole milk, room temperature
Fresh raspberries for garnish optional
Sliced almonds for garnish optional

Instructions

Almond Cake

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan with a parchment paper round.* Grease and flour the insides.
In a medium-sized bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt until well blended.
In a large bowl, beat the butter and sugar, with an electric mixer at medium speed, until light and fluffy. Gradually beat in the oil until incorporated. Beat in the egg and the egg white in two separate additions, beating until smooth and well combined. Beat in the extracts.
In a small bowl, whisk the sour cream and milk together until well blended. On low speed, add the flour mixture to 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 cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes, making sure not to over bake. Let the cake cool in the pan for 10 minutes, then turn the cake out and transfer it to a cooing rack to cool completely.

Raspberry Icing

In a small bowl, smash the raspberries with a fork. Press the smashed raspberries through a sieve to remove the seeds.
In a medium-sized bowl, whisk together the raspberries with the powdered sugar, melted butter, salt and 1 tablespoon (15ml) of milk until well combined. Add additional milk as needed to reach an easily spreadable consistency, but not watery. Whisk until smooth. Spread the icing over the cooled cake, letting it drip down the sides. Top with fresh raspberries and sliced almonds if desired.

Notes

*To find 8-inch parchment paper rounds, click here.

Keyword almond, cake, raspberry

Orange Vanilla Bean Loaf Cake

Posted on April 8, 2025February 12, 2026 by Mari Vasseur

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 ⅓ 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

Little Chocolate Donuts

Posted on February 1, 2025February 12, 2026 by Mari Vasseur

Little chocolate donuts are a fun, nostalgic treat from my childhood. I’m talking about the ones at the local market that come in a plastic sleeve. I remember sharing the waxy little donuts with a friend, and at the time we thought they were delicious. Now that I’m an adult, I realize that homemade ones taste soo much better and they’re surprisingly quick and easy to make. They’re delicious with either naturally pink strawberry icing or chocolate glaze. I shared the recipe for both options below.

For Valentine’s Day, I used a heart-shaped mini donut pan for the donuts shown in the photo, but a standard round mini donut pan works too. A sprinkle of pink sparkling sugar makes them extra special, especially for Galentine’s Day.

Little Chocolate Donuts

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 14 mini donuts

Ingredients

Little Chocolate Donuts

⅔ cup (85g) all purpose flour, sifted
3 tablespoons (17g) unsweetened cocoa powder
¼ teaspoon fine seat salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup (100g) packed brown sugar
½ cup (115ml) vegetable oil or neutral oil of your choice
1 large egg
½ cup (128ml) buttermilk
½ teaspoon pure vanilla extract
Strawberry icing or chocolate glaze recipes below
Pink sparkling sugar, optional

Pink Strawberry Icing

1 ½ cups (181g) powdered sugar, sifted
2 tablespoons (30ml) puréed strawberries, strained fresh or frozen
1 tablespoon (14g) unsalted butter, melted
1 pinch fine sea salt
1-2 tablespoons (15-30ml) whole milk, room temperature

Chocolate Glaze

6 tablespoons (85g) unsalted butter
4 ounces (113g) semisweet chocolate, chopped
2 teaspoons light corn syrup

Instructions

Little Chocolate Donuts

Preheat the oven to 350ºF (180ºC). Spray a mini donut pan with nonstick spray. (I used a heart-shaped mini donut pan** but a standard round mini donut pan***works too.)
In a medium-size bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda until well combined.
In a large bowl, whisk together the brown sugar, oil, egg, buttermilk and vanilla until smooth. Add the flour mixture and stir just until combined.
Transfer the batter to the donut pan, using a piping bag or a plastic food storage bag with the corner cut off. Bake until a toothpick inserted into the centers of the donuts comes out clean, about 6-8 minutes. Do not over bake or the donuts will dry out. Transfer the donuts to a cooling rack. Clean the pan and repeat with the remaining batter.

Strawberry Icing

In a medium-size bowl, whisk together the powdered sugar, pureéd strawberries, melted butter, salt and 1 tablespoon (15ml) of milk until well combined. Add additional milk as needed to reach your desired consistency. Whisk until smooth. Dunk the top surface of the cooled donuts into the icing.

Chocolate Glaze

In a heat safe bowl set over a pan of barely simmering water, melt the butter, chocolate and corn syrup together, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly. Dunk the top surface of the cooled donuts into the glaze or spoon it over the tops.

Notes

*To find pink sparkling sugar, click here.

**To find the heart-shaped mini donut pan I used, click here.

***To find a standard mini donut pan, click here.

Keyword chocolate, donuts

Maple Blueberry Buckle

Posted on September 28, 2024February 12, 2026 by Mari Vasseur

A “buckle” is a single layer cake made with fruit. It often has a crumb topping similar to a crumb cake or a coffee cake. My version of a buckle is made with blueberries and maple icing. Although blueberry desserts are typically made when blueberries are in season, this delicious cake can be made year around, because the recipe also works well with frozen blueberries. The maple flavor pairs beautifully with the blueberries and brown sugar in the cake and gives it a cozy autumn feeling.

Maple Blueberry Buckle

Tender maple brown sugar cake topped with blueberries, crumb topping and maple icing

Print Recipe

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 9 servings

Ingredients

Crumb Topping

1 cup (128g) all purpose flour
½ cup (100g) packed brown sugar
¼ teaspoon cinnamon
⅛ teaspoon fine sea salt
6 tablespoons (85g) cold, unsalted butter, cubed

Cake

1 ⅔ cup (213g) all purpose flour, sifted
2 teaspoons baking powder
½ teaspoon fine sea salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg preferably freshly ground
½ cup (113g) unsalted butter, room temperature
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure maple extract
½ teaspoon pure vanilla extract
½ cup (118ml) whole milk, room temperature
⅓ cup (75g) sour cream, room temperature
1 ½ cups (234g) fresh or frozen blueberries, divided

Icing

1 cup (120g) powdered sugar, sifted
1 tablespoon pure maple syrup
1 tablespoon (14g) unsalted butter, melted
½ teaspoon pure maple extract
1 dash fine sea salt
1-2 tablespoons (15-30ml) whole milk, room temperature

Instructions

Crumb Topping

In a medium-size bowl, mix the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks sandy with no large pieces of butter remaining. Press the mixture together to make chunks. Set aside in the refrigerator until ready to use.

Cake

Preheat the oven to 350ºF (180ºC). Line a 9-inch square cake pan* with parchment paper, leaving a couple of inches of overhang.
In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
In a large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer on medium speed, until light and fluffy. Beat the eggs into the butter mixture in two separate additions, making sure each one is incorporated before adding the next. Beat in the extracts until combined.
In a small bowl, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in three additions, alternating with the milk mixture. Mix just until combined.
Transfer the batter to the prepared pan. Smooth the top with a spatula. Set aside 1/4 cup (38g) of blueberries. Top the cake batter evenly with the remaining blueberries, then the topping mixture. Top with the reserved blueberries. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Do not over bake. Cool the cake in the pan. Remove the cake from pan and transfer it to a serving platter.**

Icing

In a small bowl, whisk together the powdered sugar, maple syrup, butter, maple extract, salt and 1 tablespoon (15 ml) of milk until well combined. Add additional milk as needed to reach the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cake.

Notes

*To find the 9-inch square cake pan I used, click here.

**To remove the cake from the pan, tilt the cake pan and lift one end of the cake using the parchment paper as a handle. Gently slide the cake onto a serving platter or cutting board. You can also serve the cake directly out of the pan if you prefer.

Keyword buckle, cake, maple blueberry

Apple Fritter Cake with Brown Butter Icing

Posted on August 15, 2024February 12, 2026 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
⅛ 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

Blueberry Muffin Upside Down Cake

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

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

Blueberry Muffin Upside Down Cake

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 8

Ingredients

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

Instructions

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

Notes

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

Keyword blueberry upside down, cake

White Velvet Snowflake Cakes

Posted on November 6, 2023February 12, 2026 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
⅓ 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

Heavenly Glazed Vanilla Bean Scones

Posted on October 28, 2023February 12, 2026 by Mari Vasseur

I’ve often been asked to create a vanilla scone recipe. At first I thought vanilla scones seemed a bit uninteresting, but the perfectly tender texture combined with the fragrant addition of vanilla bean and luscious vanilla icing, changed my mind completely. They’re truly delicious and much better than any vanilla scones I’ve tasted in any coffee shop or bakery. The classic vanilla flavor pairs perfectly with all of the warm, cozy drinks of the season.

Heavenly Glazed Vanilla Bean Scones

Tender vanilla bean scones with luscious vanilla bean icing

Print Recipe

Course Breakfast, Brunch

Servings 8 scones

Ingredients

Vanilla Bean Scones

1 ¾ cups (223g) all purpose flour, sifted
2 tablespoons (25g) granulated sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
7 tablespoons (99g) cold, unsalted butter, cubed
½ cup (118ml) cold heavy cream
¼ cup (57g) cold sour cream
1 ½ teaspoons vanilla bean paste or natural vanilla bean flavor I used Amoretti Natural Vanilla Bean Artisan Flavor
egg wash 1 egg beaten with 1 tablespoon (15ml) of water

Vanilla Bean Icing

¾ cup (88g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
½ teaspoon vanilla bean paste or natural vanilla bean flavor
1-2 tablespoons (15-30ml) whole milk, room temperature
1 dash fine sea salt

Instructions

Vanilla Bean Scones

Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
In a small bowl, whisk together the heavy cream, sour cream and vanilla. Stir the cream mixture into the flour mixture until a shaggy dough is formed.
Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Don't overwork the dough. Pat the dough into a 6 1/2-inch diameter, 3/4-inch thick round. Cut the dough into 8 wedges.
Place the scones 2 inches apart onto the prepared baking sheet. Chill the scones in the refrigerator for 15-20 minutes.
Preheat the oven to 375ºF (190ºC). Brush the tops of the scones with egg wash. Bake until the scones are golden brown, about 16-20 minutes. Transfer the scones to a cooling rack. Brush the tops of the cooled scones with vanilla bean icing.

Vanilla Bean Icing

In a medium bowl, whisk together the powdered sugar, butter, vanilla, 1 tablespoon (15ml) of milk and the salt. Add additional milk as needed to reach your desired consistency.

Keyword scones, vanilla bean

Double Chocolate Oreo Muffins

Posted on October 10, 2023February 12, 2026 by Mari Vasseur

If you’re craving something sweet, decadent and intensely chocolate, these Double Chocolate Oreo Muffins might be just what you need. They were born when I had a craving for Double Chocolate Muffins, but I didn’t feel like driving all the way to my favorite cafe. I noticed the internet had an overwhelming number of chocolate muffin recipes, each one claiming to be the best. I said goodbye to the sea of chocolate muffin recipes and went to work on a muffin recipe that fulfilled my dream muffin wish. I used black cocoa powder to capture the Oreo essence, semisweet chocolate chips, for those little pools of melted chocolate throughout and a cookies and cream filling. I used tulip muffin liners* because they hold more batter so you end up with more generous sized muffins. They’re high recommended if you want to make the muffins exactly the way I made them.

The most challenging part of this recipe is testing for doneness, because you don’t want to over bake these. Insert a toothpick or a cake tester into the cake part of the muffins. If there are a few moist crumbs on it, that’s what you’re looking for. If there’s melted chocolate on it, you’ve likely hit a chocolate chip, so test again with a clean toothpick. If you see cake batter on the toothpick, the muffins need more time in the oven.

Double Chocolate Oreo Muffins

Dark chocolate muffins with semisweet chocolate chips and cookies and cream filling

Print Recipe

Servings 12 muffins

Ingredients

Cookies & Cream Filling

½ cup (113g) cream cheese, softened
2 tablespoons (25g) sugar
½ teaspoon pure vanilla extract
4 Oreo chocolate sandwich cookies, coarsely chopped

Double Chocolate Muffins

2 cups (255g) all purpose flour, sifted
½ cup (56g) black or dark unsweetened cocoa powder, sifted
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1 cup (200g) granulated sugar
¼ cup (50g) packed brown sugar
⅔ cup (152ml) vegetable oil or neutral oil of your choice
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup (227g) sour cream, room temperature
⅓ cup (78ml) whole milk, room temperature
1 ⅓ cups (227g) semisweet chocolate chips
3 Oreo chocolate sandwich cookies, quartered

Instructions

Cookies & Cream Filling

In a medium bowl, mix together the cream cheese, sugar and vanilla. Gently fold in the Oreos.

Double Chocolate Muffins

Preheat the oven to 400ºF (200ºC). Line a 12-serving muffin pan with tulip liners*
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a separate large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, vanilla extract, sour cream and milk until well combined. Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. Fold in the chocolate chips.
Scoop the batter evenly into the muffin cups, about 3 1/2 oz (99g) in each one. Scoop or spoon a scant tablespoon-size dollop of the filling into the center of each muffin.
Bake for 5 minutes, then turn the oven temperature down to 350ºF (180ºC). Continue baking until a toothpick inserted into the cake part of the muffins comes out with a few moist crumbs on it, about 7-10 more minutes. If the toothpick hits a melted chocolate chip, reinsert a clean toothpick and test again. Cool in the pan for 5 minutes, then transfer to a cooling rack. Top each muffin with a quarter piece of Oreo cookie.

Notes

*Tulip muffin liners are preferred. To find tulip muffin liners, click here. You can also make your own by pressing 6-inch squares of parchment paper into the muffin pan cups. If you want to use standard muffin liners, fill them 3/4 full and use less filling. Standard muffin liners hold less batter so you'll end up with a a couple of extra muffins. Keep in mind that the baking time will be shorter.

Keyword double chocolate oreo, muffins

Blueberry Lemon Crumb Cakes

Posted on June 14, 2023February 12, 2026 by Mari Vasseur

The texture and flavor of these cute Blueberry Lemon Crumb Cakes is immaculate. You’ll love them so much, you won’t want to share, but this recipe makes six 4-inch personal crumb cakes, so you’ll have one all to yourself. You’ll understand once you taste the soft, fluffy lemon scented cake with juicy blueberries, a generous amount of sweet crumb topping and a lemony cream cheese icing. I was a bit hesitant to share this recipe. But I was taught to share recipes by my two grandmothers who were amazing cooks and bakers. They shared their knowledge and recipes with anyone who asked. Recipes are a legacy that should be passed on to family and friends. If you’re reading this, I consider you a friend. So enjoy this recipe that’s especially dear to me, because it’s based on my Grandma’s Apple Crumb Cake recipe.

I used a six serving shallow jumbo muffin pan to bake the cakes. The muffin cups are 4 inches across by 1 inch deep. To find the pan, click here. A hamburger bun pan for 4-inch buns will work too. If you happen to have six 4-inch cake pans, those work nicely. I used jumbo muffin liners to line the muffin cups, which fit perfectly by pressing them in around the inside bottom edges.

Blueberry Lemon Crumb Cakes

Fluffy, soft lemon cakes with blueberries, crumb topping and lemon cream cheese icing

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 6 4-inch crumb cakes

Ingredients

Crumb Topping

¾ cup (96g) all purpose flour
⅓ cup (66g) granulated sugar
2 tablespoons (25g) packed brown sugar
⅛ teaspoon fine sea salt
4 ½ tablespoons (64g) cold, unsalted butter, cubed

Crumb Cakes

1 ¼ cups (159g) all purpose flour, sifted
1 ½ teaspoons baking powder
⅜ teaspoon fine sea salt
6 tablespoons (85g) unsalted butter, softened
¾ cup (150g) granulated sugar
Zest of two medium lemons
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
½ teaspoon pure lemon extract
⅓ cup (78ml) whole milk, room temperature
¼ cup (57g) sour cream, room temperature
1 cup (170g) blueberries
1 teaspoon all purpose flour for blueberries

Cream Cheese Icing

1 tablespoon (14g) cream cheese, softened
1 tablespoon (14g) unsalted butter, melted
¾ cup (85g) powdered sugar, sifted
1 pinch fine sea salt
2-3 tablespoons (30-45ml) fresh lemon juice

Instructions

Crumb Topping

In a medium bowl, whisk the flour, sugar, brown sugar and salt together.
Work in the butter with your fingertips until the mixture looks like the consistency of wet sand. Press the mixture together to make chunks. Set aside in the refrigerator until ready to use.

Crumb Cakes

Preheat the oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan* with jumbo muffin liners.** Jumbo muffin liners will fit by pressing them around the inside bottom edges.
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, cream the butter, sugar and lemon zest with an electric mixer on medium speed, until light and fluffy.
Beat the egg and egg yolk into the butter mixture in 2 separate additions, making sure each addition is incorporated before adding the next. Beat in the extracts until combined.
In a small bowl, whisk the milk and sour cream together.
On low speed, mix the flour mixture into the batter in 2 additions alternating with half of the milk mixture after each addition. Beat just until combined.
Transfer the batter to the prepared baking pan, evenly distributing the batter and filling the cups about half full.
In a medium bowl, toss the blueberries with 1 teaspoon of flour and place them into the cups on top of the batter, about 1 ounce (28g) in each. Top each one with crumb topping.
Bake until a toothpick inserted into the center of the cakes comes out clean, about 25-30 minutes. Let the cakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

Cream Cheese Icing

In a medium bowl, whisk together the cream cheese, melted butter, powdered sugar, salt and 1 tablespoon (30ml) of lemon juice. Add additional lemon juice, a little at a time until your desired consistency is reached. Drizzle over the cooled cakes.

Notes

*To find the muffin pan I used, click here.

**To find jumbo muffin liners, click here. To find 4-inch cake pans, click here.

Keyword blueberry lemon, cake

Chocolate Chip Cookie Bread

Posted on March 17, 2023February 12, 2026 by Mari Vasseur

This is the ultimate chocolate chip bread! There are no cookies in this recipe, but it tastes so much like freshly baked chocolate chip cookies that Chocolate Chip Cookie Bread is the perfect name for it. Brown sugar, vanilla and semisweet chocolate chips really help to mimic that beloved chocolate chip cookie flavor. I love the big pockets of chocolate that come from using jumbo chocolate chips, but of course you can use regular or mini chocolate chips if you prefer.

I typically wait until a loaf is cooled off before slicing it, but in this case, I wanted to capture the melted pools of chocolate for the video. The fresh baked chocolate chip aroma was so heavenly, that it took all of my willpower not to immediately devour the entire loaf! It’s easier to slice a fresh baked loaf when it’s cooled off. But if you want to experience the melty chocolate chips, warm your slice in the microwave for 8-10 seconds.

Chocolate Chip Cookie Bread

A moist, tender loaf cake with brown sugar and chocolate chips that tastes just like chocolate chip cookies

Print Recipe

Course Breakfast, Brunch, Dessert

Servings 1 loaf

Ingredients

1 ¾ cups (223g) all purpose flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, room temperature
1 cup (200g) packed brown sugar
1 large egg, room, temperature
1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
½ cup (118ml) whole milk, room temperature
½ cup (113g) sour cream, room temperature
1 ½ cups (9 oz or 255g) semisweet chocolate chips
1 teaspoon all purpose flour

Instructions

Preheat oven to 375ºF (190ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
In a medium-size bowl, whisk together the 1 3/4 cups (223g) flour, baking powder, baking soda and salt.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, egg yolk and vanilla in 3 separate additions, making sure each one is fully incorporated before adding the next.
In a small bowl, whisk the milk and sour cream together.
Add the flour mixture to the batter in two additions, alternating with half of the milk mixture after each addition. Beat just until combined. Do not over mix.
Set aside a handful of chocolate chips for the top of the loaf. In a small bowl, toss the remaining chips with 1 teaspoon flour, making sure to coat them all, then fold them into the batter. This will help to prevent them from sinking. Transfer the batter to the prepared loaf pan. Top with the reserved chocolate chips.
Bake for 10 minutes. Turn the oven temperature down to 325ºF (165ºC) and continue baking until the loaf is golden brown and a toothpick inserted in center comes out clean, about 45-50 more minutes. Cool the loaf in pan for 10 minutes then turn the loaf out onto a cooling rack.

Notes

*If you want to use mini chocolate chips, use one cup (6 oz or 170g)

Keyword cake, chocolate chip