Food Nouveau Festive Easy Dessert Recipes Ebook

festive,easy
desserts
for any and all of life’s celebrations
Marie Asselin
award-winning author
of FoodNouveau.com
hello there!
I’m Marie, a cookbook author, recipe
developer, and culinary translator
based in Quebec City, Canada.
On my award-winning blog, Food Nouveau, dishes

from around the world, from French macarons to
authentic Bolognese sauce, are taken apart and
their creation is explained in detail, along with help-
ful pictures and videos. My goal is to empower food
lovers to make these dishes at home. So what if
you can’t hop on a plane to enjoy gelato in Rome?
You can churn some in your own kitchen instead.
My blog is over 10 years old, so if you’re new to it,

you may feel overwhelmed at the idea of scanning
through everything I’ve published over the years.
Let me make it easier for you: this eBook con-
tains 12 of my favorite, festive but easy desserts.
Consider it a welcome tour of my home, because
Got a question or comment, or care to if I invited you to any celebration, from holidays to
share your baking successes? birthdays, you’d be likely to find any one of these
treats on my table!
Email me anytime: If you like these recipes, go on and step up your

info@foodnouveau.com baking game and try one of my how-tos next.
Find a list of all my detailed, step-by-step recipes
Find me on Instagram: @foodnouveau right here: foodnouveau.com/recipes/how-tos
I’m also on YouTube, Facebook, Pinterest, Do you prefer learning by watching?

and Twitter. Then make sure to check out my super popular,
FREE masterclasses on YouTube:
Make sure to tag your photos with > Gelato Masterclass
#foodnouveau and @foodnouveau > French Macaron Masterclass
when sharing them on social media > Choux Pastry Masterclass
to make sure I can see your creations!
Want more of my recipes?
Don’t miss any of my new recipes: Get a hold of my two cookbooks,
Subscribe to my email newsletter! Simply Citrus & French Appetizers
2 / Festive, easy desserts for any and all of life’s celebrations / FoodNouveau.com
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How to use this eBook 12 Festive, Easy Dessert Recipes

for Any and All of Life’s Celebrations
1. SAVE THIS PDF EVERYWHERE

04 / Easy Orange Yogurt Cake
FOR QUICK CONSULTATION
PDF files can be read on smart phones, tablets, 08 / Easy, Dairy-Free Lemon Bars
and computers. Saving this eBook on all your
10 / French Chocolate Pots de Crème
devices will allow you to go back to it as quickly
and as often as you need to. 12 / Nutty & Fugdy Chocolate Chip Cookies
14 / Brownie Bites with Salted Fudge Frosting
2. JUMP STRAIGHT TO A RECIPE
BY CLICKING ON A TITLE TO THE RIGHT --> 16 / Oats & Blueberry Crumb Bars
Underlined text in this eBook are hyperlinks. 18 / Dairy-Free Apple Crumble
Make the most of them!
20 / Hazelnut & Cranberry Blondies
3. PRINT YOURSELF A COPY 22 / Maple Financiers
A lot of people (including myself) find reci-
pes easier to follow when they’re on paper. If 24 / Maple & Cranberry Granola Muffins
you don’t have a printer at home, or want to 26 / Italian Hazelnut Cake
treat yourself to a color print out, simply bring
28 / Easy, Versatile Layered Sheet Cake
the PDF file on a USB stick to an office supply
retailer or shipping store near you. You can print
color documents for cents per page nowadays!
Simply Google “printing service” and you’ll
quickly find that service offered near you. happy baking!
^
Copyright © 2023 Marie Asselin. All rights reserved.
Photographs, recipes, book design, and layout by Marie Asselin.
This book or any portion there of may not be reproduced or used in any manner whatsoever without the express written permission of
the publisher, except for the use of brief quotations in a book review. This book contains intellectual property owned by Food Nouveau /
Marie Asselin: trademarks, copyrights, proprietary information, and other intellectual property. You may not modify, publish, transmit,
participate in the transfer or sale of, create derivative works from, distribute, display, reproduce or perform, or in any way exploit in
any format whatsoever any of the book or service, content or intellectual property, in whole or in part, without our prior written consent.
Got any questions? Contact info@foodnouveau.com.
easy orange this
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yogurt cake onlin

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INGREDIENTS Makes 12 servings
FOR THE ORANGE YOGURT CAKE

2 1/4 cups (280 g) all-purpose flour
1 tbsp (15 ml) baking powder
1/2 tsp (2 ml) kosher salt, or fine sea salt
1 1/2 cups (300 g) granulated sugar
3 tbsp (45 ml) finely grated orange zest (about 2 oranges)
3/4 cup (180 ml) plain yogurt
3/4 cup (180 ml) light-tasting extra-virgin olive oil
1/4 cup (60 ml) freshly squeezed orange juice
1 tsp (5 ml) pure vanilla extract
5 large eggs
FOR THE CITRUS WHIPPED CREAM

1 cup (250 ml) heavy whipping cream (35 % m.f.)
1/4 cup (25 g) granulated sugar
1 tsp (5 ml) finely grated lemon zest (about 1 lemon)
1 tsp (5 ml) finely grated orange zest (about 1/2 orange)
TO SERVE (optional)
orange segments (see Clever Tips)
pomegranate seeds
baby basil or mint leaves
METHOD
FOR THE ORANGE YOGURT CAKE: Preheat oven to 350°F (175°C). Butter a 9-in (23-cm) springform pan. Dust with flour,
then invert the pan and tap it to remove excess flour. Set aside. (See my Clever Tips on page 7 for baking pan alternatives.)
In a mixing bowl, sift the flour, baking powder, and salt together; whisk to combine. In a second mixing bowl, combine
the sugar and orange zest; rub the two together using the back of a spoon or the tip of your fingers to thoroughly infuse
the orange flavor into the sugar. Add the yogurt, oil, orange juice, and vanilla; whisk to combine. Add the eggs, one
at a time, whisking well between each addition. Add the flour mixture and stir just to incorporate.
Pour the batter into the prepared baking pan. Bake for about 50 minutes, or until the cake is golden and a toothpick
inserted into the center comes out clean. Transfer to a wire rack and let cool completely.
FOR THE CITRUS WHIPPED CREAM: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing
bowl if using a hand mixer, combine the cream, sugar, and zests. Beat until medium peaks form. (Chantilly cream is usually
beaten until soft peaks form, but for the whipped cream to hold well for piping, it’s best to get a bit past that point. The
cream should hold well when you create a peak, but ever-so-slightly droop at the top. Make sure not to overbeat the
whipped cream.)
continued >
This deceptively easy recipe for orange yogurt cake produces a light and fluffy treat you
can enjoy as-is with a cup of tea, or garnish more creatively for special occasions.
easy orange yogurt cake, continued
Cover and refrigerate until service.
SERVING: Run a sharp knife along the outside of the cake, then unmold. Set the cake on a serving platter or a cake
stand. If desired, transfer the citrus whipped cream to a piping bag fitted with a large St. Honoré tip. Pipe the citrus
whipped cream in curly patterns over the top of the cake. Alternatively, spoon the citrus whipped cream over the cake.
If desired, decorate with orange segments, pomegranate seeds, and basil leaves.
STORAGE: You can refrigerate the naked orange yogurt cake in a cake keeper or an airtight container for up to 2 days,
or freeze it tightly wrapped in plastic wrap for up to 1 month. Thaw overnight, then bring back to room temperature
at least 1 hour before garnishing with the citrus whipped cream and toppings.
clever tips
TRY USING DIFFERENT BAKING PANS HOW TO MAKE ORANGE SEGMENTS
This yogurt cake would usually be made in a 9-in First, peel the fruit with a knife: cut off both the top
(23-cm) springform pan, but you can also use an and bottom of the fruit.
angel food cake pan to create a festive ring cake,
a muffin pan to make individual cakes, or a square Stand the fruit on either of the flat ends. Run a very
baking pan for a more casual shape. sharp paring knife along the fruit from top to bottom,
removing the skin and pith, leaving the flesh bare.
Whatever pan you use, always make sure to Rotate the fruit and repeat.
generously butter and lightly flour it so you’ll be able
to unmold the cake easily. (Refer to the instructions To collect segments, take the peeled fruit in one hand,
in the recipe above.) and run a sharp knife alongside the membranes,
leaving entirely bare pieces of fruit behind.
Also make sure to adjust the baking time according
to the pan size you choose. You should make sure to do this over a bowl and
squeeze the remaining membrane to catch all
dripping juices. You can use the juice in this recipe
or save it for your next smoothie or cocktail.
this
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easy, dairy-free lemon bars onlin

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INGREDIENTS Makes 12 bars
FOR THE CRUST

3/4 cup (94 g) all-purpose flour
3/4 cup (96 g) ground hazelnuts, almonds, walnuts, pecans, or shredded unsweetened coconut
1/3 cup (40 g) powdered sugar
1 tbsp (8 g) cornstarch
1/3 cup (80 ml) nut oil (match the type of nut you’re using), or smooth-tasting extra-virgin olive oil,
or a neutral-tasting oil such as canola, sunflower, or grapeseed
FOR THE FILLING
3 tbsp (24 g) cornstarch
pinch of kosher salt, or fine sea salt
3 eggs
2 tsp (10 ml) finely grated lemon zest (about 1 lemon)
3/4 cup (180 ml) freshly squeezed, strained lemon juice (about 3 lemons)
FOR SERVING
powdered sugar
METHOD
FOR THE CRUST: Preheat the oven to 350°F (175°C). Lightly spray an 8 x 8 inch (20 x 20 cm) square baking pan with cooking
spray (or grease it with butter), then line with parchment paper, letting two sides overhang. (This will make it easier to pull
the bars out of the pan later on.)
In a large mixing bowl, whisk together the flour, ground nuts, powdered sugar, cornstarch, and salt. Drizzle in the oil, then stir
with a fork or your hands until the mixture is fully moistened. Transfer to the prepared pan and firmly press it down to form
a crust. Bake for 15 minutes or until light golden brown.
While the crust is baking, MAKE THE FILLING: In a mixing bowl, whisk together the sugar, cornstarch, and salt. Whisk
in the eggs, one by one, then whisk in the lemon zest and juice.
When the crust is done, take it out of the oven. Whisk the filling once again just before pouring it over the hot crust. Carefully
transfer the pan back into the oven and bake for 15-20 minutes more, or until the edges are lightly browned and the center
is still slightly jiggly. (The bars will set fully as they cool.)
Set the pan on a cooling rack and let the dairy-free lemon bars cool completely, at least 1 hour. Run a sharp knife around
the edges of the pan, then carefully pull the bars out of the pan using the overhanging parchment paper. Cut into bars.
SERVING: Sprinkle with powdered sugar right before serving. The lemon filling is moist, so it will moisten the sugar
and make it disappear within 15 minutes.
The recipe for these lemon bars uses clever ingredients to create a better-for-you dessert
that still delivers the puckery deliciousness of the original, classic treat.
STORAGE: These lemon bars are best enjoyed the day they’re made. Store leftover lemon bars in an airtight container
in the fridge for up to 1 day. Bring back to room temperature 15 minutes before serving, and dust with more powdered
sugar right before serving to revive that iconic look.
clever tips
WORKING WITH A HOT CRUST TRY USING DIFFERENT CITRUS FRUITS
I highly recommend pouring the lemon filling onto Make these lemon bars with flowery sweet Meyer
the hot crust within a few minutes of it coming out lemons, if you can find them. Or substitute limes
of the oven. Upon cooling, the crust will shrink a little. or key limes.
If you pour the filling over a cool crust, the latter could If you don’t like your lemon desserts to be too puckery,
lift up and “float” to the top of the filling, creating don’t increase the amount of sugar—instead, try
“inverted” lemon bars. substituting a third of the lemon juice for freshly
squeezed orange or mandarin juice.
These are completely edible, but they might not look
like you and your guests were expecting.
french chocolate this
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pots de crème onlin

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FOR THE POTS DE CRÈME

4 oz (113 g) 70% cocoa dark chocolate, chopped finely
1 cup (250 ml) whole milk (3.25% m.f.)
1 cup (250 ml) heavy cream (35% m.f.)
1 tsp (5 ml) vanilla extract
4 large egg yolks
2 tbsp (24 g) granulated sugar
TO SERVE
whipped cream
grated dark chocolate, or chocolate shavings
METHOD
FOR THE POTS DE CRÈME: In a large measuring cup or large bowl, add the chopped dark chocolate. Set aside.
In a saucepan, add the cream, milk, and vanilla, if using, and whisk to combine. Set over medium heat and bring
to a simmer. Be careful not to let the mixture boil over!
While the cream and milk heat up, in a separate bowl, whisk the egg yolks and sugar together until smooth.
As soon as the cream and milk simmer, turn off the heat. Whisking the egg yolks constantly, gradually pour in two ladlefuls
of the hot cream and milk mixture into the egg. This will temper the egg yolks, that is, heat them slowly to prevent them
from turning grainy.
Pour the egg yolk mixture into the saucepan while whisking. Return to medium-low heat and whisk constantly for 2 more
minutes.
To know when the custard is done, dip a spoon into the custard, then trace a line with your finger over the back
of the spoon. If the indentation remains, it means the custard is done.
Strain the custard into the bowl containing the chopped dark chocolate. Let sit without stirring for two minutes,
then whisk until smooth. (The chocolate pots de crème mixture will appear grainy at first as the chocolate starts to melt
into the cream, but it will fully smooth out as you whisk.)
Divide the chocolate mixture between 8 small glasses, cups, or ramekins, or bowls (½ cup/125 ml capacity). Cover with
plastic wrap and refrigerate for 3 hours, or until the pots de crème are cool and set.
SERVING: Bring the chocolate pots de crème back to room temperature 15 to 30 minutes before serving. Garnish each
serving with whipped cream and grated dark chocolate, if desired. Enjoy!
STORAGE: Keep chocolate pots de crème covered and refrigerated for up to 5 days.
Pots de crème are incredibly easy to make, yet incredibly delightful. Your guests will swoon
over the silky texture and the rich flavor of this impressive French dessert.
nutty & fudgy this
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chocolate chip cookies onlin

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INGREDIENTS Makes 36 cookies
1 1/2 cups (195 g) whole wheat flour

1/2 cup (43 g) cocoa powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) kosher salt, or fine sea salt
1 cup (227 g) butter, room temperature, or margarine
2/3 cup (147 g) packed brown sugar
1 tbsp (15 ml) vanilla extract
2 large eggs
1/4 cup (60 ml) milk
1 cup (113 g) coarsely chopped unsalted walnuts, pecans, toasted hazelnuts, or shelled pistachios
1 cup (170 g) dark or milk chocolate chips
METHOD
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
In a small bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy.
Incorporate the eggs one after the other. Add half of the dry ingredients, then beat on low just to combine. Incorporate
the milk. Add the remaining dry ingredients and beat on low speed just until a few streaks of flour remain visible. Add the
nuts and chocolate chips and mix just to incorporate.
Using a 1 ½ tbsp (22 ml) capacity cookie scoop (or a regular spoon), portion the dough, setting the mounds 2 in (5 cm)
apart on the prepared baking sheets. (See freezing tips below.)
Bake for 12 minutes, or until the cookies are just set around the edges but still soft in the center. Transfer to a rack and let
cool for 10 minutes (the cookies will finish setting as they cool.)
SERVING: Enjoy these fudgy chocolate chip cookies while they’re still warm and gooey. Reheat in the oven for a few
minutes, or in the microwave for a few seconds, before serving.
STORAGE: Store these cookies in an airtight container at room temperature for up to 3 days.
FREEZING TIPS: Portion out all the cookie dough, setting the mounds close together on a parchment paper-lined baking
sheet. Freeze overnight, then transfer to an airtight container or freezer-friendly storage bag. The cookie dough will keep,
frozen, for up to 3 months. Bake the cookies from frozen, adding 1 to 2 minutes to the baking time.
These fudgy chocolate chip cookies contain good-for-you ingredients so you can feel
better about indulging. It’s the perfect treat to make (and eat!) with kids!
brownie bites this
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w/ salted fudge frosting onlin

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INGREDIENTS Makes 30 brownie bites
FOR THE BROWNIE BITES

1/2 cup (85 g) dark chocolate chips, divided
1/2 cup (113 g) butter (1 stick), cut into cubes
2 tbsp (10 g) dark (Dutch-processed) cocoa powder, or regular cocoa powder
1/4 tsp (1 ml) kosher salt, or fine sea salt (omit if using salted butter)
2 large eggs
FOR THE SALTED FUDGE FROSTING

1/2 cup (85 g) dark chocolate chips
1/4 cup (57 g) butter
1/4 tsp (1 ml) kosher salt, or fine sea salt (omit if using salted butter)
TO GARNISH
fleur de sel, or flaky sea salt
METHOD
FOR THE BROWNIE BITES: Preheat the oven to 350°F (175°C). Line mini muffin pans with mini parchment paper cups.
Add the dark chocolate chips along with the butter to a small saucepan. Set over low heat and stir until completely melted
and smooth. Remove from the heat and let cool while you go on to the next steps.
In a small bowl, sift the flour, cocoa powder, and salt together. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl if using a hand mixer, beat
the eggs and sugar together until the mixture is pale and thick (2 to 3 minutes.) Turn the speed down to low and pour
the reserved melted butter and chocolate mixture into the mixing bowl, stirring just until combined. Using a spatula, fold
the flour and cocoa mixtureinto the batter until just a few streaks of flour remain.
Divide the batter between the cups of the prepared mini muffin pan. (You can use a 1½ tbsp (7 ml/medium) cookie scoop
to do this swiftly.) Bake for 10 to 11 minutes. Do not overbake: Start monitoring the brownie bites at the 9-minute mark: you
want to take them out of the oven right when the tops dry up. At 9 minutes, they should be puffed but still look a bit wet
in the center. From there, they’ll set within a minute or two. Transfer the pan to a rack and let cool completely.
FOR THE SALTED FUDGE FROSTING: Add all the ingredients to a medium saucepan. Set over medium-low heat and
stir until the chocolate and butter are melted and the mixture is smooth. Transfer to a large, shallow bowl, or to a large
container. Refrigerate about 2 hours, or until the frosting is thick. (Whisking the frosting once or twice during that time will
help it cool faster.)
Brownie bites are delightful on their own, but they are downright indulgent when topped
with a fluffy cloud of salted fudge frosting. Make them for special occasions—or just because!
SERVING: Transfer the salted fudge frosting to a piping bag set with a large, round tip. Pipe a generous amount of frosting
over each brownie bite. Alternatively, you can use a butter knife or an icing spatula to spread the frosting over the brownie
bites. Sprinkle with additional fleur de sel or flaky sea salt, if desired.
Always serve the brownie bites at room temperature.
STORAGE: Store the frosted brownie bites in an airtight container at room temperature for up to 2 days, refrigerate
for up to 1 week, or freeze for up to 1 month. Make sure to bring the brownie bites to room temperature before serving
(30 minutes if refrigerated, 60 to 90 minutes if frozen.)
oats & blueberry this
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crumb bars onlin

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INGREDIENTS Makes 32 bars
FOR THE CRUMB LAYERS

1 cup (130 g) whole-wheat flour
1 cup (125 g) all-purpose flour
1 cup (80 g) rolled oats
1 cup (200 g) granulated sugar
2 tsp (10 g) baking powder
1/4 tsp (1 ml) kosher salt
zest from 1 lemon
1 cup (227 g) cold unsalted butter, cut into cubes
1 egg
FOR THE BLUEBERRY LAYER

4 cups (1 L) fresh or frozen blueberries, preferably wild for the best flavor
juice from 1 lemon
1 1/2 tbsp (16 g) cornstarch
METHOD
Preheat the oven to 375°F (190°C). Line a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper, cutting it large
enough so the sides come all the way up the sides of the pan. The overhanging paper will make it easy to pull the bars
from the pan after baking.
In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, and lemon zest. Transfer to the bowl of
a food processor. Add the cubed butter and pulse 15 times. Scrape down the bowl and stir the mixture using a spatula,
then pulse 15 times. Add the egg, pulse 15 times, then scrape down the bowl and stir the mixture again. Process for a few
seconds until the dough is crumbly.
Spoon half of the crumb mixture into the prepared parchment-lined baking pan. Using your hands, press the mixture
down firmly to create the bottom crust.
In a second large bowl, stir together the blueberry layer ingredients. Sprinkle the blueberry mixture evenly over the crust.
Spread the remaining crumb mixture over the blueberry layer.
Bake for 45 minutes, or until top is slightly brown and blueberries are bubbly around the edges. Cool completely before
cutting into bars.
These blueberry crumb bars are filled with good-for-you ingredients. Delicious as
a mid-afternoon snack, or topped with ice cream for dessert.
this
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dairy-free apple crumble onlin

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1 cup (80 g) rolled (old-fashioned) oats

1/4 cup (55 g) brown sugar
1/4 cup (50 g) granulated sugar (use cane sugar or turbinado sugar a delightful, caramelized flavor)
1/2 tsp (2 ml) ground allspice, or cinnamon, or cardamom
1/3 cup (80 ml) smooth-tasting oil of your choice (walnut oil, extra-virgin olive oil, canola oil,
sunflower oil, or grapeseed oil)
1/2 cup (57 g) chopped walnuts
5 lb (1.1 kg) apples (about 8)
1/4 cup (60 ml) maple syrup, or 1/4 cup (50 g) granulated sugar
1 tsp (5 ml) cornstarch (optional, see Clever Tips)
METHOD
Preheat the oven to 350°F (175°C). Lightly grease a 8- or 9-in (20 or 23 cm) square baking pan. (You can alternatively use
a 10-in/25-cm ceramics tart pan.)
In a mixing bowl, stir together the oats, flour, sugars, salt, and spice. Drizzle the oil over the dry ingredients, then stir using
a gentle mashing motion to distribute the oil and make sure the dry ingredients are thoroughly moistened. Incorporate
the walnuts and set aside.
Peel and core the apples, then dice and transfer to a mixing bowl. Add the maple syrup and cornstarch, if using, then stir to
combine. Transfer the apple mixture to the prepared baking pan. Top with the crumble, spreading it evenly all over the apples.
Bake for about 40 minutes, until the dairy-free apple crumble is bubbly, the apples are tender, and the topping is golden
brown. Take a peek at the crumble around the 30-minute mark to make sure the topping isn’t becoming too dark.
If it looks just right by then, loosely cover the pan with foil and keep baking until the apples are tender.
SERVING: Serve warm or at room temperature with vanilla gelato or ice cream, or vanilla-flavored Greek yogurt.
STORAGE: Let the apple crumble cool to room temperature, then cover the pan with plastic wrap. Refrigerate for up
to 3 days. Gently reheat portions before eating, if desired.
clever tips
Cornstarch is optional. Different apple varieties release more or less juice upon baking. I don’t mind a bit of clear juice
at the bottom of my crumbles, but if you like a thicker juice, mix 1 tsp (5 ml) cornstarch with the diced apples.
Substitution Idea: Substitute half (or all) of the apples for pears for a tasty variation.
This crumble delivers everything this quintessential fall dessert should–delightfully sweet
aromas, super crunchy topping, jammy apples–without the need for any butter.
hazelnut & this
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cranberry blondies onlin

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INGREDIENTS Makes 16 blondies
1/3 cup (80 g) unsalted butter

6 oz (170 g) white chocolate, chopped
1 ¼ cups (155 g) all-purpose flour
½ tsp (2 ml) baking powder
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) kosher salt, or fine sea salt
2 large eggs
1 cup (220 g) dark brown sugar, packed
1/3 cup (35 g) halved fresh cranberries (see my Clever Tips on page 21 for substitution options)
½ cup (60 g) chopped toasted hazelnuts
METHOD
Preheat oven to 350°F (175°C). Lightly grease an 8-inch (20-cm) square baking pan and line with parchment paper.
In a small saucepan, melt the butter. Off the heat, add the white chocolate, stir, and let rest for 5 minutes. Whisk until the
mixture is smooth. (If the white chocolate is not fully melted, you can put it back over low heat for a few seconds.) Transfer
to a small bowl and set aside.
In another small bowl, whisk the flour, baking powder, and baking soda together. Set aside.
In a large bowl, beat together the eggs, brown sugar, and vanilla extract until the mixture is pale and thick. Slowly
incorporate the butter and white chocolate mixture, then stir in the flour just until no streaks remain. Fold in the cranberries
and hazelnuts. (For a festive look, you can also save half of the cranberries and half of the hazelnuts and sprinkle them
over the batter before baking instead of mixing them in.)
Transfer the mixture to the prepared pan. The mixture will be quite thick, so you’ll need to use a spatula to spread it
to the edges of the pan.
Bake for 30 minutes, or until the top is set and the edges are golden brown. Set the pan on a wire rack and let cool
completely.
SERVING: Cut the cranberry blondies into squares and enjoy!
STORAGE: You can refrigerate cranberry blondies in an airtight container for up to 3 days, or freeze them for up
to 1 month.
continued >
Cranberry blondies are simple and easy yet indulgent and festive. They’re suited to any and
every occasion, from weeknight cravings to holiday potlucks, and they’re freezer-friendly, too!
clever tips
You can use fresh, frozen, or dried cranberries to make these blondies.
Fresh cranberries are crunchy, which is why the recipe instructs you to slice them in half before incorporating them
into the blondies. This allows them to perfectly soften during the baking process.
Frozen cranberries will turn tender during the thawing process, so no need to slice them before using them in the recipe.
Since whole cranberries take up a lot more space in a measuring cup, make sure that 1/3 cup is overflowing with
cranberries so you get plenty in the blondies.
Dried cranberries are much sweeter than fresh or frozen cranberries, so reduce the quantity used to ¼ cup (60 ml),
packed, so the blondies don’t turn out overly sweet.
this
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maple financiers onlin

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INGREDIENTS Makes 48 mini muffin-sized financiers,

or 24 larger financiers (made in a regular muffin pan)
1/2 cup (113 g) butter
1 cup (96 g) almond flour (see clever tip)
1 cup (200 g) fine granulated maple sugar
1/2 tsp (2 ml) baking powder
4 large egg whites (120 g)
24 to 28 pecan halves (optional)
METHOD
MAKE THE BROWN BUTTER: Warm the butter in a small stainless steel saucepan over medium heat until completely
melted and simmering. Keep on cooking over low heat, swirling the pot from time to time, until the milk solids at the bot-
tom of the pot turn a light brown color and the concoction gives off a delicious hazelnut aroma.
When the butter is browned, immediately remove the pan from the heat and pour in a small bowl, scraping down every
last bit of the caramelized solids from the bottom of the pan. Let the brown butter cool for 10 minutes.
In a large mixing bowl, whisk together the almond flour, all-purpose flour, granulated maple sugar, baking powder, and
salt. Add the egg whites and whisk until they are fully incorporated and the mixture is thick and somewhat sticky. Mix
in the brown butter, whisking gently at first to incorporate, then giving it a vigorous stir to allow the batter to fully come
together. Transfer the batter to an airtight container and refrigerate for 1 hour, or for up to 1 week.
TO BAKE THE FINANCIERS: Preheat the oven to 350°F (175°C). Line a mini muffin pan, or a regular muffin pan, with
parchment paper liners or grease a financier pan with softened butter, then sprinkle with flour and tap out the excess.
(Make sure to grease the pan even if it is made of silicone because the texture of financiers tend to be delicate and sticky.)
Drop 1 tbsp (15 ml) of dough in each mini muffin cup, or 2 tbsp (30 ml) of dough in each cup if using a regular muffin
pan. Garnish each financier with 1 pecan half, if desired. Bake mini muffin-sized financiers for about 12 minutes, or regu-
lar-sized financiers for about 15 minutes. The financiers are done when they are golden brown around the edges and set
in the center. Let cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
SERVING: Serve financiers at room temperature. For an extra-indulgent maple touch, serve the financiers with a small
bowl of maple syrup for dipping.
STORAGE: Store financiers in an airtight container at room temperature for up to two days. You can also refrigerate
financiers in an airtight container for up to 1 week, and freeze for up to 1 month. To return cold financiers to their freshly
baked glory, warm in a 325°F (160°C) oven for 5 minutes, let cool slightly, then enjoy.
These deliciously aromatic maple financiers are deceptively easy to make and have
a luxurious flavor. They’re the perfect make-ahead sweet treat to round up a meal,
from breakfast to dinner!
maple & cranberry this
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granola muffins onlin

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INGREDIENTS Makes 12 muffins

1/2 cup (65 g) whole wheat flour
1 cup (80 g) old-fashioned oats
1/2 cup (75 g) granulated maple sugar, or 1/2 cup (100 g) regular granulated sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1 cup (250 ml) milk
2 eggs
1/4 cup (60 ml) walnut oil, or canola oil
3/4 cup (80 g) fresh cranberries, or frozen cranberries, each berry cut in half
1/2 cup (65 g) dried cranberries, coarsely chopped if whole
1/2 cup (60 g) chopped walnuts
1/2 cup (50 g) granola cereal of your choice, or 1/2 cup (40 g) old-fashioned oats
TO SERVE (optional)
maple butter (see clever tip)
METHOD
Preheat the oven to 350°F (175°C). Line a muffin pan with paper cups.
In a large bowl, whisk the flours, oats, sugar, baking powder, baking soda, and salt together. In a second bowl, whisk
the milk, eggs, oil, and vanilla extract together. Pour this mixture over the dry ingredients and stir just until combined.
Fold in the fresh cranberries, dried cranberries, and walnuts.
Divide the muffin batter between the muffin cups. Sprinkle each muffin with granola, pressing lightly so the cereal sticks
to the batter. Bake 15 to 18 minutes, or until a toothpick inserted in one of the muffins comes out clean. Let the muffins
cool to room temperature.
SERVING: Enjoy the granola muffins at room temperature, or gently reheated in a low oven. To turn the muffins into dessert,
serve with maple butter or maple glaze (see clever tip).
STORAGE: Store the muffins in an airtight container for up to 3 days at room teperature. You can also refrigerate the
muffins for 1 week, or freeze for up to 1 month.
clever tip
If you can’t find maple butter, make a maple glaze: simply whisk 1/2 cup (60 g) powdered sugar with 3 tbsp (45 ml) maple
syrup until smooth, then drizzle over the granola muffins.
These festive muffins make for a delightful, just-sweet-enough, good-for-you breakfast
treat you should enjoy year-round. Transform these into dessert in a snap by drizzling
liberally with maple butter!
torta di nocciole this
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(italian hazelnut cake) onlin

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1 3/4 cups (175 g) cake or pastry flour, sifted

1 1/2 cups (213 g) whole hazelnuts, roasted and peeled (see note)
1 tbsp (15 ml) finely grated orange zest (about 1/2 orange)
1 cup (227 g) butter, room temperature
1 cup (200 g) granulated sugar
2 eggs
METHOD
Preheat the oven to 350°F (175°C). Grease 9-in (23 cm) round baking pan with a removable bottom, then line the bottom
with a circle of parchment paper.
Place the flour, cooled roasted and peeled hazelnuts, and orange zest in the bowl of a food processor. Process until the
hazelnuts are finely ground. Set aside.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar together until light
and fluffy. Scrape down the sides of the bowl, then add the eggs, one at a time, beating well to incorporate before adding
the next. With the mixer on low speed, add the flour and hazelnut mixture and the milk in two additions, ending with the
milk. Once the ingredients are fully incorporated, beat on medium-high speed for a few seconds.
Transfer the cake batter to the prepared baking pan. Bake for about 45 minutes, or until the Italian hazelnut cake is
golden brown, puffed up, and a toothpick inserted in the center of the cake comes out with a few crumbs attached to it.
Transfer to a rack and let cool to room temperature (the cake will deflate to an almost perfect flat shape as it cools down).
Remove from the pan and carefully peel off the parchment paper from the bottom of the cake.
SERVING: Serve this Italian hazelnut cake at room temperature with whipped cream, gelato, and/or homemade chocolate
hazelnut spread.
STORAGE: Store this cake under a cake dome for up to 3 days. You can also wrap it tightly in plastic wrap and refrigerate
for up to 1 week, or freeze for up to 1 month.
NOTE — HOW TO TOAST AND PEEL HAZELNUTS: Spread raw hazelnuts over a baking sheet and bake at 350°F (170°C) for
15 minutes, giving the tray a good shake every five minutes. When the skin of the hazelnuts is shiny and crackled, remove
from the oven and transfer to a clean dish towel. Close the towel up into a bundle and rub the hazelnuts against one
another vigorously to remove the skin. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain
and that’s ok, simply make sure to discard all the loose papery bits. Refrigerate the roasted and peeled hazelnuts in an
airtight container until needed.
Italian hazelnut cake is super easy to make, yet it tastes elegant, rich, hearty, and comforting.
Garnish with chocolate hazelnut spread for a special treat!
easy, versatile this
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layered sheet cake onlin

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FOR THE VANILLA SPONGE SHEET CAKE

2 cups (250 g) all-purpose flour
pinch kosher salt, or fine sea salt
6 eggs, divided
1 1/2 cups (300 g) granulated sugar
1 tbsp (15 ml) pure vanilla extract
FOR THE CHANTILLY CREAM

2 cups (500 ml) heavy cream (35% m.f.)
1/2 cup (60 g) powdered sugar, sifted
FOR THE FRUIT FILLING

3 cups (750 ml) fresh raspberries, or your choice of: blueberries, blackberries, hulled and quartered
strawberries, pitted and sliced apricots, or pitted and sliced peaches
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) rose water, or other flavoring of your choice (see suggestions on p. 30)
dried rose petals, or other garnish of your choice (see suggestions on p. 30)
METHOD
FOR THE VANILLA SPONGE SHEET CAKE: Preheat the oven to 350°F (175°C). Grease a 13 x 18-in (33 x 46 cm) baking sheet
with cooking spray, and then line the bottom of the pan with parchment paper.
In a large mixing bowl, sift the flour, baking powder, and salt, then whisk to mix the dry ingredients together. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, if using a handheld mixer), beat
the egg yolks and sugar together until the mixture is pale and fluffy and falls from the beater in ribbons, 1 to 2 minutes.
Scrape down the bowl, then add the milk and vanilla and whisk to incorporate. Add the dry ingredients and fold with
a spatula to incorporate.
In a clean bowl, beat the egg whites until soft peaks form. Transfer the beaten egg whites to the bowl with the cake mixture,
then gently fold to incorporate.
Pour the batter into the prepared baking sheet and even out the using a spatula. Bake for about 18 minutes, or until light
golden brown and a toothpick inserted in the center each cake comes out clean. Transfer to a wire rack and let cool
to room temperature.
continued >
This fluffy, versatile layered sheet cake can be easily turned into a spectacular dessert by filling
it with Chantilly cream and fresh fruits. It’s a cake for any and every occasion, from birthdays
to just-because.
easy, versatile layered sheet cake, continued
While the cake cools, PREPARE THE CHANTILLY CREAM FILLING: Pour the heavy cream in a large mixing bowl, then add
the powdered sugar and vanilla extract. Beat until soft peaks form, about 3 to 5 minutes. Cover the bowl with plastic wrap
and refrigerate until needed.
UNMOLD THE CAKE: slide a sharp knife all around the edge of the pan, then use a spatula to help you lift the cake out
of the pan. Invert to a large cutting board. Using a serrated knife, slice off the uneven edges of the cake (these make
a great snack!), then slice the cake in two to create two even rectangles (each rectangle should measure about 12 x 8 in /
30 x 20 cm).
PREPARE THE FRUIT FILLING: Measure out half of the fruits (keep the remaining half to use as topping). If using berries,
transfer to a shallow bowl and roughly mash the fruits with a fork so they break down a bit and release some of their
juices. Mix in the sugar and flavoring of your choice. If using stone fruits, dice the sliced fruits, then transfer to a shallow
bowl and roughly mash the fruits with a fork so they break down a bit and release some of their juices. Mix in the sugar
and flavoring of your choice. (It’s best to prepare the fruits right before assembling the cake because they will keep on
releasing juices upon sitting.)
TO ASSEMBLE THE CAKE: Set one of the cake rectangles on a large serving plate, a baking sheet covered with parchment
paper, or a cutting board. Cover with half of the Chantilly cream, then spoon the mashed fruit filling over the cream.
Cover with the second cake rectangle. Slather on the remaining Chantilly cream, then top with the reserved fresh fruit
and garnish of your choice.
Serve immediately, or refrigerate for up to two hours before serving. This cake is best enjoyed the day it is made.
FLAVOR COMBINATION IDEAS:
• Strawberries + Hibiscus (mix hibiscus syrup into the mashed fruits + use dried hibiscus to garnish)
• Strawberries + Orange (mix orange liqueur or orange blossom water into the mashed fruits + use orange zest to garnish)
• Blueberries + Lemon (mix Limoncello into the mashed fruits + use lemon zest to garnish)
• Blackberries + Lavender (mix crushed dried lavender flowers into the mashed fruits + use fresh or dried lavender
flowers to garnish)
• Apricots + Chamomile (mix crushed dried chamomile buds into the mashed fruits + use dried chamomile buds
or fresh chamomile flowers to garnish)
• Peaches + Almonds (mix Amaretto or a drop of almond extract into the mashed fruits + use toasted sliced almonds
to garnish)
Got a question or comment?
Email me anytime:
info@foodnouveau.com
Festive, Easy Desserts Find me on Instagram: @foodnouveau
for any and all of life’s celebrations
I’m also on YouTube, Facebook, Pinterest,
and Twitter.
by Marie Asselin,
Award-Winning Author of FoodNouveau.com Make sure to tag your photos with
#foodnouveau and @foodnouveau
when sharing them on social media
Easy Orange Yogurt Cake
to make sure I can see your creations!
Easy, Dairy-Free Lemon Bars Don’t miss any of my new recipes:
French Chocolate Pots de Crème Subscribe to my email newsletter!
Nutty & Fudgy Chocolate Chip Cookies
Do you prefer learning by watching?
Brownie Bites with Salted Fudge Frosting Then make sure to check out my super
Oats & Blueberry Crumb Bars popular, FREE masterclasses on YouTube:
Dairy-Free Apple Crumble
> Gelato Masterclass
Hazelnut & Cranberry Blondies > French Macaron Masterclass
Maple Financiers > Choux Pastry Masterclass
Maple & Cranberry Granola Muffins
Want more of my recipes?
Italian Hazelnut Cake Get a hold of my cookbooks,
Easy, Versatile Layered Sheet Cake Simply Citrus & French Appetizers

Food Nouveau Festive Easy Dessert Recipes Ebook

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festive,easy

On my award-winning blog, Food Nouveau, dishes

My blog is over 10 years old, so if you’re new to it,

Email me anytime: If you like these recipes, go on and step up your

I’m also on YouTube, Facebook, Pinterest, Do you prefer learning by watching?

How to use this eBook 12 Festive, Easy Dessert Recipes

1. SAVE THIS PDF EVERYWHERE

yogurt cake onlin

INGREDIENTS Makes 12 servings

FOR THE ORANGE YOGURT CAKE

FOR THE CITRUS WHIPPED CREAM

Cover and refrigerate until service.

easy, dairy-free lemon bars onlin

INGREDIENTS Makes 12 bars

FOR THE CRUST

pots de crème onlin

INGREDIENTS Makes 8 servings

FOR THE POTS DE CRÈME

chocolate chip cookies onlin

INGREDIENTS Makes 36 cookies

1 1/2 cups (195 g) whole wheat flour

w/ salted fudge frosting onlin

INGREDIENTS Makes 30 brownie bites

FOR THE BROWNIE BITES

FOR THE SALTED FUDGE FROSTING

Always serve the brownie bites at room temperature.

crumb bars onlin

INGREDIENTS Makes 32 bars

FOR THE CRUMB LAYERS

FOR THE BLUEBERRY LAYER

dairy-free apple crumble onlin

INGREDIENTS Makes 8 servings

1 cup (80 g) rolled (old-fashioned) oats

cranberry blondies onlin

INGREDIENTS Makes 16 blondies

1/3 cup (80 g) unsalted butter

SERVING: Cut the cranberry blondies into squares and enjoy!

maple financiers onlin

INGREDIENTS Makes 48 mini muffin-sized financiers,

granola muffins onlin

INGREDIENTS Makes 12 muffins

1/2 cup (60 g) all-purpose flour

(italian hazelnut cake) onlin

INGREDIENTS Makes 12 servings

1 3/4 cups (175 g) cake or pastry flour, sifted

layered sheet cake onlin

INGREDIENTS Makes 16 servings

FOR THE VANILLA SPONGE SHEET CAKE

FOR THE CHANTILLY CREAM

FOR THE FRUIT FILLING

FLAVOR COMBINATION IDEAS:

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