Double Chocolate Scones February 26, 2023 by Jill Foucre Leave a Comment Double Chocolate Scones 2023-02-27 04:27:53 Print Ingredients 2 c. flour 1/3 c. cocoa 1/3 c. brown sugar 2 tsp. baking powder 3/4 tsp. baking soda 1/8 tsp. salt 1/2 c. butter, cut into small pieces 1 egg yolk 8 oz. (1 c.) plain yogurt 1/2 c. mini chocolate chips Instructions Mix together flour through salt. Cut in butter until butter is size of small peas. Mix together egg and yogurt and mix with dry ingredients and choc. chips. Roll into 2 discs about 3/4” thick. Cut each disc into 8 wedges. Put on cookie sheet covered with parchment paper. Brush with milk and sprinkle with sugar. Bake at 375 degrees for 15-20 minutes. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chickpea Pancakes January 22, 2023 by Jill Foucre Leave a Comment Chickpea Pancakes 2023-01-23 00:18:42 Print Ingredients 1 ½ cups plus 2 T chickpea flour, spooned and leveled 2 tablespoons chopped fresh dill, plus more for serving 3 scallions, chopped ¾ teaspoon kosher salt, plus more for serving 1 cup water 2 tablespoons extra virgin olive oil, plus more for cooking and serving 1 cucumber, very thinly sliced 1 avocado, sliced Freshly ground black pepper Instructions In a medium bowl, whisk together the chickpea flour, dill, scallions, salt, water, and the 2 tablespoons oil. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. For each pancake, spoon in about 2 tablespoons of the batter and space 2 inches apart. Cook for 2 to 3 minutes, until the undersides are golden brown and the batter is just set in the center. Flip the pancakes and cook 1 minute more, or until the pancakes cooked through. Repeat with the remaining batter, adding more oil as necessary (you should get about 12 pancakes). Divide the pancakes among plates and top with the cucumber and avocado. Drizzle the cucumber and avocado with a little oil and sprinkle with salt, pepper and dill. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Oatmeal Blender Pancakes January 5, 2023 by Jill Foucre Leave a Comment Oatmeal Blender Pancakes 2023-01-06 02:48:02 Print Ingredients 2 ¼ cups rolled oats 2 ripe bananas 1 large egg 1 cup milk of your choice 1 tablespoon honey or pure maple syrup 1 ½ teaspoon Baking Powder 1 teaspoon Cinnamon 1 teaspoon Vanilla extract ¼ teaspoon Sea salt Instructions Pre-heat skillet. Add all ingredients to a blender and mix. Cook on hot skillet with oil of your choice. Serve with pure maple syrup. Yields 24 pancakes Variations • Add flax seed or nuts of your choice before or after blending • Add blueberries or chocolate chips after blending • Substitute pumpkin spice for cinnamon and pumpkin puree for bananas Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pumpkin Detox Smoothie October 6, 2021 by Jill Foucre Leave a Comment Pumpkin Detox Smoothie 2021-10-06 15:51:09 Print Ingredients 1 frozen banana ½ cup plain yogurt ¼ cup pumpkin purée ¼ cup pumpkin butter ½ cup almond milk 1 tablespoon almond or peanut butter 1 teaspoon vanilla extract Instructions Combine and blend together in blender until smooth and creamy. Notes *garnish with your favorite granola Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pumpkin Spice Crèpes with Pumpkin Seed Brittle September 28, 2021 by Jill Foucre Leave a Comment Pumpkin Spice Crèpes with Pumpkin Seed Brittle 2021-09-28 17:40:59 Print Ingredients Crèpe batter: (crèpe pan) 4 large eggs 2 1/3 cup whole milk 2/3 cup sugar 1 teaspoon vanilla extract 2 1/3 cup all-purpose flour ½ teaspoon kosher salt 4 tablespoons butter, melted Pumpkin seed brittle (nonstick sauce pan) 1 cup sugar ½ cup light corn syrup 1 cup raw shelled pumpkin seeds (pepitas) 2 tablespoons unsalted butter 1teaspoon kosher salt ¾ teaspoon baking soda ⅛ teaspoon ground cinnamon ¼ teaspoon flaky sea salt Crepe Batter Blend eggs, milk, sugar and vanilla in blender until frothy liquid forms. Add flour and salt, blend until just combined. Cover and chill for 1 hour, or overnight. Heat a nonstick pan, and coat with butter or cooking spray, ladle 2 oz, or ¼ c into skillet and swirl to coat bottom. Cook until bubbles form and edges are golden (3 or so minutes). Flip and cook for 30 more seconds. Fill with pumpkin butter or your favorite topping. Use half the amount of batter to make mini versions. Pumpkin Seed Brittle Bring sugar, corn syrup and 3 Tablespoons of water to boil in saucepot over medium heat, stirring until sugar dissolves. Cook until a thermometer reads 290 degrees (3-4 minutes). Stir in butter, pumpkin seeds, and salt, whisk until light brown, and thermometer reaches 305 degrees. Stir in cinnamon and baking soda, Be careful, mixture will bubble. Pour onto baking sheet with parchment and nonstick spray (or silicone mat). Spread evenly with rubber spatula, sprinkle with salt and let cool. Will keep for one week. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/