fbpx

Apple Pie Bars by Ina Garten

Apple Pie Bars
Yields 12
Print
For the Crust
  1. 1 pound (4 sticks) unsalted butter, at room temperature
  2. ¾ cup granulated sugar
  3. ½ cup light brown sugar, lightly packed
  4. 2 teaspoons pure vanilla extract
  5. 4 cups all-purpose flour
  6. 1½ teaspoons kosher salt
  7. ½ cup chopped walnuts
  8. 1 teaspoon ground cinnamon
For the Apple Filling
  1. 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  2. 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  3. 2 tablespoons freshly squeezed lemon juice
  4. ¼ cup granulated sugar
  5. 1 teaspoon ground cinnamon
  6. ⅛ teaspoon ground nutmeg
  7. 4 tablespoons (½ stick) unsalted butter
Instructions
  1. Preheat the oven to 375 degrees.
  2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
  3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
  4. Reduce the oven to 350 degrees.
  5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.
  6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
Adapted from Courtesy of Cooking For Jeffrey
Adapted from Courtesy of Cooking For Jeffrey
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura)

Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura)
Serves 12
Print
For the carrot cake
  1. 2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled)
  2. 3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed
  3. 3 large eggs
  4. 1 3/4 cups (360g) sugar
  5. 1 3/4 cups + 2 tablespoons (240g) all-purpose flour
  6. 1 1/2 teaspoons baking powder
  7. 1 teaspoon fine sea salt
For the ganache glaze
  1. 6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup)
  2. 1 teaspoon honey
  3. 7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slices
Instructions
  1. Heat the oven to 425°F (220°C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan and dust with flour or fine, dry breadcrumbs, tapping out the excess.
  2. To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth. Pour the carroty mixture into a large bowl and sift the flour and baking powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces of flour remain.
  3. Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to 400°F (200°C) and continue baking for 30 minutes more, rotating the pan midway through baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.
  4. To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring between bursts till smooth.)
  5. Spoon the glaze over the cake and leave it to set a bit before slicing and serving. Store leftovers airtight at room temperature. If you don’t have a domed container and you don’t want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic wrap over the top, tucking the edges beneath the cake.
Notes
  1. In our version, we added the zest of one orange to the cake batter.
Adapted from Food52 Genius Recipes
Adapted from Food52 Genius Recipes
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Apple Tart

Apple Tart
Yields 6
Print
Ingredients
  1. 1 sheet (7.5 oz) ready-to-bake puff pastry
  2. 4-5 tart green apples, such as Granny Smith
  3. 1 lemon for juice
  4. 1 teaspoon ground cinnamon
  5. 4-5 ounces apricot jam for glaze
Instructions
  1. Peel apples, core and thinly slice each apple into half-moon pieces. Pre-heat the oven to 400F (190C) degrees.
  2. Flour the cutting board and roll out the pastry dough, then drape the dough in a pie pan. Trim any dough that hangs over the pan’s edge. Carefully arrange the apples in a circular pattern in the pastry shell. Sprinkle the lemon juice over the apples.
  3. Place tart on a cookie sheet, then put in pre-heated oven on center rack. Bake for about 30 minutes. Check after 15 minutes to make sure that the edges of the pastry do not burn. If they brown too fast, place pieces of aluminum foil over the dough’s edges to protect them from burning. Sprinkle with cinnamon and allow to cool for about 10 minutes.
  4. Spread apricot jam or preserves over the tart to glaze. To make the jam easier to spread, warm the apricot jam in a pan of hot water. Serve warm.
Notes
  1. Puff pastry sheets can be found in the frozen food section of your local supermarket, and are commonly packaged two to a box. For this recipe, you’ll only need 1 of the sheets. Remove a sheet from the freezer to let thaw 20 minutes or so before rolling out the dough.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Chai Matcha Snickerdoodle Cookies

Chai Matcha Snickerdoodle Cookies
From 10th Avenue Tea
Print
Ingredients
  1. 8 tablespoons unsalted butter, softened
  2. 1 ½ cup sugar
  3. 2 eggs
  4. 1 teaspoon vanilla
  5. ¼ cup milk
  6. 3 cup flour
  7. ¾ teaspoon baking soda
  8. 1 teaspoon cream of tartar
  9. ½ teaspoon salt
  10. ½ teaspoon ground nutmeg
  11. 1 teaspoon 10th Ave. Tea Instant Chai Tea Matcha
Sugar topping
  1. 3 tablespoons sugar
  2. 1 teaspoon 10th Ave. Tea Instant Chai Tea Matcha
Instructions
  1. Beat the butter and 1 ½ cup of sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 min. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir to incorporate. In a separate bowl, whisk together the next 5 ingredients and then stir into the butter/sugar mixture. Chill dough for 2 hours.
  2. Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  3. Shape dough into walnut sized balls, about 1 ¼” in diameter. Mix together remaining 3 tablespoons of sugar and 1 teaspoon of Chai Tea Matcha powder in a bowl. Dip tops of cookie balls in the sugar/chai mixture. Place balls 3” apart on the prepared baking sheets. Bake the cookies for about 10-12 min. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cook, they will firm up.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Croissant Baked French Toast

Croissant Baked French Toast
Serves 6
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 butter croissants, cut into 2cm-thick slices
  2. 8 large eggs
  3. 2 cups cream
  4. 1 cup milk
  5. 2 Tablespoons granulated sugar
  6. 1 Teaspoon vanilla extract
  7. ¼ Teaspoon ground cinnamon
  8. ¼ Teaspoon ground nutmeg
  9. Salt
  10. Optional: berries, carmelized bananas or apples (see note below)
Instructions
  1. Preheat the oven to 180ºC.
  2. Arrange the croissant slices in six mini cocottes, inserting a few slices of banana between each layer and finishing with the bread.
  3. In a large bowl, whisk the remaining French Toast ingredients until blended but not too bubbly. Pour the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
  4. Bake for 10–15 minutes or until the pudding has puffed up slightly and is golden brown.
  5. Spoon optional berries, carmelized bananas or apples* onto each dessert and dust with icing sugar before serving.
Notes
  1. For carmelized bananas or apples, combine the butter and sugar in a saucepan and stir over medium heat until golden brown. Add the sliced bananas or diced apples and stir through for 5 minutes until caramelized.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
Print
Ingredients
  1. 1 pound fresh rhubarb, chopped
  2. 1 pound fresh strawberries, chopped
  3. 1/2 cup packed brown sugar
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon lemon juice
  6. 1 cup quick cooking oats
  7. 1/2 cup butter, softened
  8. 1/4 teaspoon salt
  9. 1/4 cup slivered almonds
  10. Freshly whipped cream or ice cream to top
Instructions
  1. Heat oven to 350 degrees. Grease 13" x 9" baking dish with butter.
  2. In a large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
  3. In a medium bowl, stir together oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture, pressing slightly.
  4. Bake 40 minutes, until topping is golden brown and fruit is bubbly. Add slivered almonds and bake another 5 minutes.
  5. To serve, scoop warm crisp into bowls; top with whipped cream or ice cream.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Buttermilk Biscuits

Buttermilk Biscuits
Print
Ingredients
  1. 2 cups flour
  2. 1 teaspoon salt
  3. 4 teaspoons baking powder
  4. ½ teaspoon cream of tartar
  5. 1 tablespoon sugar
  6. 1 stick butter
  7. 2/3 cup buttermilk
Instructions
  1. Preheat oven to 400 degrees.
  2. Line 2 baking sheets with parchment paper and set aside. In a large bowl, combine the flour, salt, baking powder, cream of tartar, and sugar.
  3. Using a box grater or hand-held grater, grate the butter into the flour mixture. Alternately, use a fork, your fingers, or a pastry cutter to mix the butter into the flour mixture. Combine until the mixture resembles coarse meal.
  4. Make a well in the center and add the buttermilk, combining until just incorporated. The mixture will be crumbly. Turn out the dough onto a lightly floured surface. Use your hands to lightly press together until the dough is 3/4-inch thick.
  5. Using a 2-inch round biscuit or cookie cutter, cut out rounds and transfer them to the prepared baking sheet. Rework the remaining scraps of dough to cut out more rounds until all the dough has been used.
  6. Brush biscuits with heavy cream and bake until golden brown, 10-12 minutes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

White Chocolate Bread Pudding

White Chocolate Bread Pudding
Serves 6
Print
Ingredients
  1. 1 tablespoon butter
  2. 8-9 oz. croissants (can substitute other rich bread such as brioche or challah)
  3. 2 cups half and half
  4. 1/2 cup plus 2 tablespoons sugar, divided
  5. Pinch of salt
  6. 9 oz. white chocolate, finely chopped, divided
  7. 4 egg yolks
  8. 1 egg
  9. 2 teaspoons vanilla bean paste, divided
  10. 1/2 cup heavy cream
Instructions
  1. Preheat oven to 350 degrees. Prepare an 8x8-inch glass baking dish (or comparable) with butter.
  2. Cut bread in 1-inch pieces and spread in even layer on rimmed baking sheet. Bake until lightly toasted and no longer soft, about 10 minutes. Set aside to cool.
  3. In small saucepan combine half and half, 1/2 cup sugar and pinch of salt. Simmer over medium heat until sugar is dissolved taking care to not scorch milk. Remove from heat and immediately add 7 ounces of white chocolate, whisking until melted. Let cool slightly.
  4. In large bowl whisk egg yolks and egg until uniform. Slowly drizzle in warm milk mixture and continue whisking to temper liquid while incorporating with the eggs. Add 1 teaspoon of vanilla bean paste and whisk to combine. Toss toasted bread into custard and let soak at room temperature until custard is well absorbed, about 30 minutes.
  5. Transfer bread and any remaining custard from bowl to buttered pan. Bake in preheated oven until puffed and set, about 20-25 minutes. Let cool slightly before cutting and serving.
  6. To make accompanying sauce bring 1/2 cup heavy cream and remaining 2 tablespoons of sugar to simmer in small saucepan. Remove from heat and whisk in remaining 2 ounces of white chocolate and remaining 1 teaspoon of vanilla bean paste.
  7. Portion bread pudding in individual serving dishes and drizzle white chocolate sauce on top.
Adapted from Yvonne Ruperti
Adapted from Yvonne Ruperti
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Beignets

Beignets
Yields 24
Print
Ingredients
  1. 1 cup warm water, 110 degrees
  2. 3 tablespoons granulated sugar, divided
  3. 1 tablespoon instant or rapid-rise yeast
  4. 15 ounces all-purpose flour, plus more for rolling
  5. 3/4 teaspoon of salt
  6. 2 eggs
  7. 2 tablespoons of canola oil
  8. Canola oil, for frying
  9. Confectioners’ sugar for finishing
Instructions
  1. Combine warm water, 1 tablespoon granulated sugar and yeast in large bowl. Let sit, about 5 minutes, until foamy. In separate bowl, combine flour, 2 remaining tablespoons sugar and salt. Whisk eggs and 2 tablespoons canola oil into foamed yeast water. Add flour mixture to liquid and vigorously stir with rubber spatula until all flour is incorporated. Cover with plastic wrap and place in refrigerator to rise until doubled in size, about 1 hour.
  2. Place a wire rack in a rimmed baking sheet. Dust a separate rimmed baking sheet with flour. Add enough canola oil to heavy-bottomed Dutch oven to measure 1 1/2-inches deep. Heat oil to 350 degrees over medium high heat. While oil is heating (after dough has doubled in size), finish preparing beignets. Heavily dust clean work surface with additional flour. Place half of dough on floured work surface and gently coat in flour using a bench scraper to turn dough and to keep from sticking to surface. Pat dough in to rectangle with well-floured hands. Roll dough to 1/4-inch thickness, about 12x9 inches. Using a pizza wheel, cut into twelve 3-inch squares. Place squares on floured baking sheet.
  3. Fry beignets, about 4-6 at a time depending on size of pot, until golden brown, about 3 minutes total, flipping halfway through frying. Use slotted spoon to transfer beignets to wire rack on rimmed backing sheet. Repeat with remaining beignets, being sure to maintain oil at 325-350 degrees during frying. Generously dust finished beignets with confectioners’ sugar and serve immediately.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Crispy Crunchy Quinoa Brown Butter Granola

Crispy Crunchy Quinoa Brown Butter Granola
Print
Ingredients
  1. 2 1/2 cups old-fashioned rolled oats
  2. 1 cup cooked quinoa
  3. 1 cup toasted sliced almonds
  4. 1/2 cup ground flaxseed
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon cinnamon
  7. 4 tablespoons unsalted butter
  8. 1/2 cup honey
  9. 2 teaspoons vanilla
  10. 1 cup raisins
  11. 1 cup coconut
  12. 1 cup dried cherries
  13. 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 325 degrees F.
  2. Add butter to a small saucepan and heat over medium heat. Whisk until slightly brown, about 4 - 5 minutes, then immediately remove from heat. Stir in honey and vanilla.
  3. In a large bowl, combine oats, almonds, quinoa, flaxseed, cinnamon and salt. Stir well to combine. Pour butter/honey over the oat mixture, stirring with a large spoon, mixing thoroughly, about 5 minutes. Spread evenly on the baking sheet in one layer. Bake for 10 minutes, toss and then bake for 10 minutes more. Toss again, then bake for about 10 more minutes, stirring every 3 minutes or so until the mixture is golden.
  4. Remove and fold in cherries, raisins, and coconut. Let cool for about 10 minutes on parchment paper. At this time, gently press down on the granola with hands - this helps it "clump" together. After 15 minutes, pour chocolate chips over top and stir in gently. Let cool completely for at least one hour before eating.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/