Anniversary Cream Puffs

Anniversary Cream Puffs
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For the Puffs
  1. 1 cup milk
  2. ¼ pound butter (1 stick)
  3. Pinch Kosher salt
  4. 1 cup flour
  5. 4 eggs
For the Cream
  1. 5 egg yolks, room temperature
  2. ¾ cup of sugar
  3. 3 tablespoon of cornstarch
  4. 1 ½ cups of scalded milk
  5. ½ teaspoon of vanilla
  6. 1 teaspoon of Cognac
  7. 1 tablespoon of butter
  8. 1 tablespoon of heavy cream
For the Chocolate Sauce
  1. ½ cup of heavy cream
  2. 12 ounces of semisweet chocolate chips
  3. 2 tablespoons of honey
  4. 2 tablespoons of prepared coffee
Instructions
  1. Heat the oven to 425 degrees. Heat the milk, butter, and salt over med. heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
  2. Make 1 1/2” wide x 1” high mounds onto a parchment lined baking sheet. (Use either a piping bag, 2 spoons or a 1 ½” scoop). Smooth with wet fingers. Bake for 18-20 min., or until lightly browned, then turn off the oven and allow them to sit for another 10 min, until they sound hollow when tapped on the bottom. Remove from oven and make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
  3. In the bowl of an electric mixer, beat the egg yolks and sugar on med-high speed for 4 min. Reduce to low and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture back into the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5-7 min. If the custard comes to a boil and appears curdled, switch to a whisk and beat vigorously. Cook, whisking constantly for another 2 min; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter and heavy cream. Pour the custard though a sieve into a bowl. Place some plastic wrap directly on the custard and refrigerate until cold.
  4. Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
  5. For serving, cut each puff in half, fill with a spoonful of cream, replace the top, and drizzle with slightly warm chocolate sauce.
Notes
  1. Recipe courtesy of Ina Garten
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Summer Fruit Cobbler

Summer Fruit Cobbler
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Ingredients
  1. One recipe Sour Cream Cobbler Dough (see below)
  2. 8 cups fruit, whole if small/1” pieces if large
  3. ½- ¾ cup sugar
  4. 1-2 tablespoon flour
  5. Pinch salt
  6. 1-2 filling flavorings (1 teaspoon. citrus zest, ½ teaspoon. cinnamon, ¼ teaspoon. nutmeg, 2 teaspoon minced fresh or crystalized ginger, ¼ teaspoon almond extract, 1 teaspoon vanilla extract)
  7. 2 tablespoon sugar
  8. Sour Cream Cobbler Dough Recipe
  9. 1 2/3 cup flour
  10. 1/3 cup sugar or brown sugar
  11. 1 tablespoon baking powder
  12. ¼ teaspoon salt
  13. 6 tablespoon cold butter, cut into small pieces
  14. 1-2 dough flavorings ( ½ teaspoon citrus zest, ¼ cup fine cornmeal, ¾ teaspoon cinnamon, ½ cup chopped nuts)
  15. ¾ cup sour cream
Instructions
  1. Heat oven to 350 degrees.
  2. In a food processor, combine the flour, sugar, baking powder, and salt. Pulse to blend ingredients. Add the butter and pulse until they are the size of small peas. Dump the mixture into a mixing bowl. Add any flavorings and stir until dispersed. Add the sour cream. Using a rubber spatula, gently smear the ingredients together until the dough begins to form large, soft, moist clumps. Bring the dough together in an 8” log. Divide the log into 10 equal pieces. Refrigerate while preparing the filling.
  3. Put the sugar, flour, salt, and filling flavorings into a large bowl. Add the fruit and toss. Pile the fruit into a 9”x13” dish (or one of similar volume). Place the dough pieces atop the fruit. Sprinkle with 2 tablespoons of sugar. Bake until filling is bubbling and the topping is browned, 50-60 min.
  4. Let the cobbler sit at least 20 min. before serving to allow juices to settle.
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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 https://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.
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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.
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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.
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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 https://www.marcelsculinaryexperience.com/