Walnut Cake

Walnut Cake
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Ingredients
  1. 1 cup walnut pieces (ground to 1/2 cup walnut powder)
  2. 1 1/4 cup cake flour (divided, plus more for dusting pans)
  3. 1/2 teaspoon ground cinnamon
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1 stick butter (softened, plus 1 tablespoon to grease pan)
  7. 1 cup sugar
  8. 3 large eggs
  9. 2 teaspoons vanilla extract
  10. 1/2 orange (zested)
  11. 1 tablespoon maple syrup
  12. 3/4 cup buttermilk
  13. powdered sugar (to dust)
Instructions
  1. Preheat the oven to 350º F. Grease an 9-inch cake pan with butter and dust with flour and set aside.
  2. In the bowl of a food processor add the walnuts and 1/4 cup flour and pulse until finely ground to a powder. Remove from the processor to a large bowl and set aside. Wipe out the food processor.
  3. To the ground walnuts, add the remaining flour, cinnamon, baking powder and salt and whisk to combine.
  4. In the bowl of the food processor add the butter and sugar and pulse until fluffy, about 1 minute. Add the eggs, vanilla, orange zest and maple syrup and process until combined.
  5. Add the flour mixture and pulse until just combined. While the machine is running, drizzle in the buttermilk and continue to process until the batter just comes together.
  6. Remove to the cake pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean and the cake is golden brown. Remove to a baking rack to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely. Dust with powdered sugar and serve.
Adapted from Carla Hall
Adapted from Carla Hall
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Lemon Cream Scones

Lemon Cream Scones
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Ingredients
  1. 3 cups flour
  2. 8 tablespoons cold unsalted butter, cut into small cubes
  3. 1/3 cup sugar
  4. 1 tablespoon baking powder
  5. ¼ teaspoon salt
  6. ¾ cup heavy cream, plus 3 tablespoons for egg wash
  7. 2 large eggs, and 1 more for egg wash
  8. 2 tablespoons finely grated lemon zest
  9. 1 ½ teaspoons vanilla
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
  2. In a food processor or large bowl, combine flour, butter, sugar, baking powder and salt. Blend in butter until mixture resembles a coarse meal. In a separate bowl, whisk together ¾ cup cream, 2 eggs, lemon zest, and vanilla. Add cream mixture to flour mixture and mix just until incorporated. Turn onto a floured work surface and form into a flat disc, about 8”across for large scones; or form 2 discs about 4-5” across each for smaller scones. Cut each disc into 8 wedges and transfer to baking sheet.
  3. In a small bowl, whisk together the remaining egg and the 3 tablespoons cream to make an egg wash. Brush scones with the wash and sprinkle with sugar. Bake until tops or golden brown and firm, 20-25 min.
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Chocolate Chocolate Chip Banana Muffins

Chocolate Chocolate Chip Banana Muffins
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Ingredients
  1. 3 ripe bananas
  2. 2 eggs
  3. ½ cup Greek yogurt or sour cream
  4. ½ cup milk or almond milk
  5. ½ cup maple syrup
  6. 1 teaspoon vanilla
  7. 1 cup of whole wheat flour
  8. 3 tablespoons ground flax
  9. ½ cup dark cocoa powder
  10. 1 teaspoon baking soda
  11. ½ teaspoon salt
  12. ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350˚ F.
  2. Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix together the remaining wet ingredients: Greek yogurt, milk, maple syrup and vanilla.
  3. Add in dry ingredients (flour, flax, cocoa powder, baking soda and salt) and mix until fully incorporated. Fold in chocolate chips.
  4. Pour mixture into a greased muffin tin, filling each up about ⅔ full.
  5. Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the muffin. Allow to cool for 10 minutes.
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Heart-Shaped Dried Cherry and Chocolate Chip Scones

Heart-Shaped Dried Cherry and Chocolate Chip Scones
Yields 12
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Ingredients
  1. 2 cups unbleached all purpose flour
  2. 1/3 cup plus 2 tablespoons sugar
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 7 tablespoons chilled unsalted butter, diced
  7. 1 teaspoon (packed) grated orange peel
  8. 3/4 cup miniature semisweet chocolate chips
  9. 3/4 cup coarsely chopped dried tart cherries
  10. 2/3 cup chilled buttermilk
  11. 1 large egg yolk
  12. 1 teaspoon vanilla extract
  13. 1/4 teaspoon almond extract
  14. Milk (for glaze)
Instructions
  1. Butter and flour baking sheet.
  2. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
  3. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
  4. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness.
  5. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
  6. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.)
  7. Preheat oven to 400°F.
  8. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.
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Salted Carmelita Bars

Salted Carmelita Bars
Yields 24
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Ingredients
  1. 1 cup sugar
  2. 1/4 cup water
  3. 1/2 cup heavy cream
  4. 4 tablespoons unsalted butter, softened
  5. 1/2 teaspoon flaky sea salt
  6. 2 cups flour
  7. 2 cups quick-cooking oatmeal
  8. 1 1/2 cups firmly packed light brown sugar
  9. 1 teaspoon baking soda
  10. 1/4 teaspoon salt
  11. 1 cup butter, melted
  12. One 12-ounce package semisweet chocolate chips
  13. 1/2 cup chopped toasted walnuts
Instructions
  1. In a small saucepan combine the sugar and the water. Stir until the sugar is dissolved. Place the saucepan over medium-high heat and bring the mixture to a boil. Using a pastry brush dipped in cold water, brush down any sugar particles that cling to the side of the pan. Continue to boil until the sugar caramelizes and turns a deep amber color, being careful not to let it get too dark and burn.
  2. Place the saucepan in the bottom of the sink. Carefully pour the cream into the melted sugar. The sugar will bubble violently and give off steam. Return the saucepan to low heat and stir until the caramel is dissolved and smooth. Add the butter and stir until melted. Add the teaspoon of flaky sea salt and set the caramel aside.
  3. In a large mixing bowl combine the flour, oatmeal, brown sugar, baking soda and teaspoon of salt. Stir until combined. Add the melted butter, stirring until mixture is crumbly.
  4. Preheat oven to 350 degrees F. Line a 13 X 9 baking pan with foil. Spray the lined pan with canola oil cooking spray.
  5. Reserve half of the mixture (about 2 3/4 cups) and press the remaining mixture into the bottom of the prepared pan. Sprinkle the chocolate chips and the pecans evenly over the crumb mixture.
  6. Drizzle the caramel over the chocolate and nuts. Sprinkle evenly with reserved crumb mixture.
  7. Bake for 30 to 35 minutes, until light golden brown. Cool in the pan on a wire rack.
  8. Remove the foil from the pan. Cut into bars.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Thumbprint Cookies

Thumbprint Cookies
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Ingredients
  1. 2/3 cup butter, room temperature
  2. 1 ½ cups flour
  3. ½ cup sugar
  4. 2 eggs, separated
  5. 1 teaspoon vanilla
  6. 1 cup pecans, finely chopped
  7. your choice flavored preserves
Instructions
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, beat butter with an electric mixer until softened. Add sugar, egg yolks, vanilla and half of the flour. Beat until thoroughly combined, then beat in remaining flour. Cover and chill for one hour.
  3. Line a baking sheet with parchment paper and set aside.
  4. Slightly beat egg whites. Finely chop nuts. Form dough into 1” balls. Roll each ball in egg whites, then in the chopped nuts. Arrange 1” apart on cookie sheet. With your thumb or the end of a wooden spoon, make an indentation in each cookie. Bake 10-12 minutes.
  5. Remove cookies from cookie sheet and cool. Fill in the centers with your favorite preserves.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Gingersnaps in White Chocolate

Gingersnaps in White Chocolate
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Ingredients
  1. 1 cup packed brown sugar
  2. 3/4 cup butter
  3. 1/4 cup molasses
  4. 1 egg
  5. 2 cups all-purpose flour
  6. 2 teaspoons baking soda
  7. 1/2 teaspoon ground cinnamon
  8. 1/4 teaspoon ground ginger
  9. 1/4 teaspoon ground cloves
  10. 1/2 teaspoon salt
  11. granulated sugar
White Chocolate
  1. 1 12-ounce bag white chocolate chips
  2. 4 tablespoons shortening
Instructions
  1. Heat oven to 375°F. Lightly grease cookie sheets or line with cooking parchment paper or silicone baking mat.
  2. In a large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. Stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar.
  3. On cookie sheets place cookies about 3 inches apart. Bake 9 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.
  4. When cookies have cooled, make the white chocolate for dipping. Either in a microwave or a double boiler, melt the white chocolate chips and the shortening. Dip half the cooled cookie into the chocolate.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Biscotti Bites

Biscotti Bites with Coconut, Grapefruit Zest & Bittersweet Chocolate
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Ingredients
  1. 1 ¼ cups flour
  2. 1 ¼ cups fine cornmeal
  3. ½ teaspoon baking powder
  4. ½ teaspoon coarse salt
  5. 6 tablespoons unsalted butter, room temperature
  6. 1 cup sugar
  7. 2 large eggs
  8. 1 ½ cups sweetened shredded coconut
  9. 2 tablespoons finely grated grapefruit zest (from 2 small grapefruits)
  10. 11 ounces bittersweet chocolate, finely chopped, divided
  11. Fine sanding sugar, for sprinkling
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, cornmeal, baking powder and salt.
  3. Beat butter with a mixer on medium speed until smooth. Add sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, until well combined. Add flour mixture and beat on low speed until just combined. Then beat in coconut, grapefruit zest and 5 ounces chocolate until evenly distributed.
  4. Drop heaping teaspoonfuls of dough, spaced 1” apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes.
  5. Bake, rotating sheets halfway through, until golden, 18-20 minutes (longer if you use larger scoop).
  6. Let cool completely on baking sheets set on wire racks.
  7. Melt remaining 6 ounces chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Dip bottoms of cooled cookies in melted chocolate, scrape off excess against rim of bowl, and set on parchment-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes.
Adapted from Martha Stewart
Adapted from Martha Stewart
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Cinnamon & Chocolate Cinnamon Cookies

Cinnamon & Chocolate Cinnamon Cookies
Yields 60
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Ingredients
  1. 1 pound butter
  2. 8 ounces sugar
  3. 8 ounces brown sugar
  4. 2 eggs
  5. 1 ounce milk
  6. 1 teaspoon salt
  7. 2 teaspoons cinnamon
  8. 1 pound + 4 ounces flour
Cinnamon Sugar
  1. 1 cup sugar
  2. 2 tablespoons cinnamon
Instructions
  1. Preheat oven to 375 F.
  2. Combine the butter, sugar and brown sugar until well creamed. To the creamed butter and sugar, add one egg at a time until blended; add in milk.
  3. In a separate bowl, combine the salt, cinnamon, and flour. Add the flour mixture to the butter mixture until just combined.
  4. Scoop dough into balls of desired size, roll in cinnamon sugar and place on parchment paper lined baking sheets. Press flat before baking.
  5. Bake for 10-14 minutes depending on size.
For Chocolate Cinnamon Cookies
  1. Substitute 4 ounces of cocoa for 4 ounces of the flour
Adapted from Professional Baking by Wayne Gisslen
Adapted from Professional Baking by Wayne Gisslen
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

French Apple Cake

French Apple Cake
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Ingredients
  1. 3/4 cup all-purpose flour
  2. 3/4 teaspoon baking powder
  3. Pinch of salt
  4. 4 large apples (if you can, choose 4 different kinds)
  5. 2 large eggs
  6. 3/4 cup sugar
  7. 3 tablespoons dark rum
  8. 1/2 teaspoon pure vanilla extract
  9. 8 tablespoons (1 stick) unsalted butter, melted and cooled
Instructions
  1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
  2. Whisk the flour, baking powder, and salt together in small bowl.
  3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
  4. In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's fairly even.
  5. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  6. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
Notes
  1. The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream (vanilla or cinnamon).
Adapted from Around My French Table by Dorie Greenspan
Adapted from Around My French Table by Dorie Greenspan
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/