Pumpkin Detox Smoothie October 6, 2021 by Jenny Chang 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 Jenny Chang 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/
Apple Cinnamon Dutch Baby September 10, 2021 by Jenny Chang Leave a Comment Apple Cinnamon Dutch Baby 2021-09-10 18:00:29 Print Ingredients 1 large Granny Smith apple 4 tablespoons (1/2 stick) butter, divided 2 tablespoons sugar, divided 1/4 teaspoon ground cinnamon 1/2 cup whole milk 2 extra large eggs, at room temperature 1/2 teaspoon pure vanilla 1/2 cup all-purpose flour 1/4 teaspoon kosher salt Powdered sugar Pure maple syrup to serve Instructions Heat the oven to 425°F. Peel, core, and slice the apples 1/8-inch thick. Melt 3 T butter in 9" cast iron or oven proof crepe skillet over medium - medium high heat Add the apple, 1 tablespoon sugar and cinnamon and toss well. Sauté 5 - 7 minutes until tender tossing occasionally. Spread them out over the pan and keep temp low. Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk the milk, eggs, melted butter and vanilla. In a small bowl, combine the flour with the remaining tablespoon of sugar and salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the pan and immediately place into oven. Bake for about 12-15 minutes, or until the pancake is puffed and edges start to get crispy and browned. Dust lightly with sifted powdered sugar, cut in wedges and serve hot with maple syrup. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rosemary Fig Bread August 31, 2021 by Jenny Chang Leave a Comment Rosemary Fig Bread 2021-08-31 23:21:02 Print Ingredients 1 1/2 cups all-purpose flour 3/4 cup whole wheat flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/4 teaspoon fresh black pepper 3 large eggs 1/2 cup whole milk 6 tablespoons butter, melted 3/4 cup fig preserves 4 teaspoons chopped fresh rosemary 1/2 cup chopped walnuts 1/2 cup grated cheddar cheese Instructions Preheat oven to 350 F. Grease and flour the inside of 3 mini loaf pans (5.5 x 2.5 x 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. 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. 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/
Mini Italian Frittatas March 10, 2021 by Jenny Chang Leave a Comment Mini Italian Frittatas 2021-03-10 16:39:58 Print Ingredients 2 tablespoons olive oil plus more for greasing pans 1 ½ cups chopped leeks white & light green parts, washed & spun dry 4 ounces sliced Prosciutto, coarsely chopped 8 ounces fresh baby spinach 2 ½ tablespoons julienned basil leaves 1 tablespoon freshy squeezed lemon juice 1 ½ cups (4 oz) grated Italian Fontina cheese 8 extra large eggs 1 ½ cups half-and-half Kosher salt and freshly ground black pepper 4 tablespoons freshly grated Parmesan cheese Instructions Preheat oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan. Heat the olive oil over medium heat in a large (12-inch) sauté pan Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffing cups, leaving any liquid behind. Springle the Fontina evenly on top. In a 4-cup liquid measuring cup beat the eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper together with a fork Pour the egg mixture evenly over the filling in each cup, gilling the muffing cups to the top. Springle each frittata with the Parmesan cheese. Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate and serve hot or warm. Notes From Make It Ahead by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/