Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

Baked Goods

Grandma’s Cornflake Cookies

by Leave a Comment

Grandma's Cornflake Cookies
Print
Ingredients
  1. 1/2 lb Butter
  2. 1 C Sugar
  3. 1 1/4 C Flour
  4. 1 tsp Vanilla
  5. 1 tsp Cream of Tartar
  6. 1 tsp Baking Soda
  7. 2 C Cornflakes
Instructions
  1. Heat oven to 350 degrees.
  2. Cream the butter and the sugar together in large bowl, stir in the vanilla. Sift together flour, baking soda and cream of tartar. Slowly add dry mix to the butter mixture.
  3. Take the 2 Cups of cornflakes and gently smash in Ziploc bag.
  4. Add the cornflakes last and mix well. Make small 1/2” balls and smash down with fork. Add holiday sprinkles for festive touch.
  5. Bake for 12 mins.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Lemon Almond Butter Cake

by Leave a Comment

Lemon Almond Butter Cake
Print
Ingredients
  1. 1/2 cup unsalted butter, softened
  2. 1 cup flour
  3. 3/4 cup sugar
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon kosher salt
  6. 3 large eggs
  7. 1 teaspoon almond extract
  8. 1/2 cup ground almond meal (available at Trader Joe’s)
  9. 2 tablespoons toasted, sliced almonds
  10. Lemon Curd
Instructions
  1. Preheat oven to 350 degrees. Grease 9-inch springform pan and dust with 1 tablespoon flour, shaking out excess. Combine flour, baking powder, salt and almond meal in small bowl.
  2. With electric mixer, cream butter and sugar together until light and fluffy. Add eggs and almond extract to butter mixture and combine. Gradually add flour mixture and mix well.
  3. Scrape batter into prepared pan. Drop 8 individual tablespoons of lemon curd around perimeter of batter, leaving a 1” border, taking care to space drops evenly. Drop 3-4 tablespoons curd into center of batter.
  4. Sprinkle cake with toasted, sliced almonds and sprinkle with 1 tablespoon sugar, if desired. Bake 30 minutes, or until cake is toasty brown. Cool on wire rack 10 minutes, then release from pan and cool completely on wire rack.
  5. Sprinkle cake with powder sugar and serve with whipped cream.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Chocolate Rye Crumb Cake

by Leave a Comment

Chocolate Rye Crumb Cake
Print
For the crumble
  1. 1/3 cup sugar
  2. ¼ cup all-purpose flour
  3. ¼ cup rye flour
  4. 3 tablespoons cacao nibs
  5. 2 tablespoons cocoa powder
  6. ¼ teaspoon Kosher salt
  7. ¼ cup chilled butter, cut into pieces
For the cake
  1. ¾ cup all-purpose flour
  2. ¾ cup rye flour
  3. ½ cup cocoa powder
  4. 1 teaspoon baking powder
  5. ¾ teaspoon baking soda
  6. ¾ teaspoon Kosher salt
  7. ¾ cup butter, room temperature
  8. ½ cup sugar
  9. 1/3 cup packed brown sugar
  10. 2 large eggs
  11. 1 teaspoon Vanilla
  12. ¾ cup buttermilk
  13. ¼ cup plain whole milk Greek yogurt
Instructions
  1. For the crumble: Whisk the sugar, flours, cacao nibs, cocoa powder, and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps – there should be no dry spots. Cover and chill. (Crumble may be made 2 days ahead. Keep chilled.)
  2. Preheat the oven to 350 degrees. Coat a 9”-diameter cake pan with cooking spray and line with parchment round. Whisk flours, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on med.-high, beat the butter and both sugars until light and fluffy, about 5 minutes. Add the eggs and vanilla and mix until blended, about 2 minutes.
  3. Reduce speed to low and add half of the dry ingredients followed by buttermilk. Repeat with remaining dry ingredients and yogurt. Scrape into prepared pan. Scatter crumble over all.
  4. Bake, rotating once, until cake starts to pull away from sides of pan and a tester comes out clean, 60-70 minutes. Let cake cool in pan on a wire rack before turning out.
  5. (Cake can be made 3 days ahead. Store tightly wrapped at room temperature.)
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Cannoli Pound Cake

by 1 Comment

Cannoli Pound Cake
Print
Ingredients
  1. Butter or cooking spray to coat pan
  2. 1 cup (200 grams) granulated sugar
  3. Finely grated zest from 1 orange
  4. Finely grated zest from 1 lemon
  5. 1/2 cup (120 ml) olive oil
  6. 1 tablespoon (15 ml) sweet marsala wine or 2 tablespoons white wine (optional)
  7. 1 cup (250 grams) whole-milk ricotta cheese
  8. 2 large eggs
  9. 2 teaspoons baking powder
  10. 1/4 teaspoon fine sea or table salt
  11. 1/2 teaspoon ground cinnamon
  12. 1 or 2 pinches allspice
  13. 1 1/2 cups (190 grams) all-purpose flour
  14. 1 cup (170 grams) mini-chocolate chips or 6 ounces semisweet chocolate bar, chopped into tiny bits
  15. 1/2 cup (60 grams) pistachios, chopped small
Instructions
  1. Heat oven to 350°F (175°C). Coat a standard (8 1/2-x-4 1/4″) loaf pan with butter or a nonstick spray.
  2. Place sugar in a large bowl, and add zest. Use your fingertips to rub the zest into the sugar, scenting it throughout. Whisk in olive oil, wine (if using), ricotta and eggs. Sprinkle baking powder, salt, cinnamon and allspice over wet ingredients, then whisk to combine. Gently stir in flour, then chocolate and pistachios until just combined. Scrape into prepared loaf.
  3. Bake for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out-batter free. Let cool on wire rack in pan for 15 minutes, then invert out onto rack to finish cooling. Cake is great the first day, and even more amazingly moist on the second and third, so feel free to plan ahead. Store at room temperature, covered with foil or plastic.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Rosemary Fig Bread

by Leave a Comment

Rosemary Fig Bread
Print
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup whole wheat flour
  3. 2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 1 teaspoon kosher salt
  6. 1/4 teaspoon fresh black pepper
  7. 3 large eggs
  8. 1/2 cup whole milk
  9. 6 tablespoons butter, melted
  10. 3/4 cup fig preserves
  11. 4 teaspoons chopped fresh rosemary
  12. 1/2 cup chopped walnuts
  13. 1/2 cup grated cheddar cheese
Instructions
  1. Preheat oven to 350 F. Grease and flour the inside of 3 mini loaf pans (5.5 x 2.5 x 2).
  2. In a large mixing bowl, mix together all dry ingredients. In a separate bowl, whisk together the eggs, milk, butter and fig preserves. Stir into the dry ingredients. Add rosemary, walnuts and cheese, then fold to combine. Do not over mix the batter.
  3. Pour the batter into the mini loaf pans and spread evenly. Bake uncovered 38 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  4. Remove from the oven and let cool in the pan for 15 minutes, then turn out onto a rack to cool completely. Serve with butter and additional fig preserves.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/