Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel February 16, 2020 by Jenny Chang Leave a Comment Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel 2020-02-17 01:42:35 Serves 6 Print Ingredients 8 tablespoons (4 ounces) unsalted butter, cubed 2 tablespoons unsweetened cocoa powder, plus more for the ramekins 6 generous tablespoons dulce de leche 1 scant teaspoon flaky sea salt, preferably fleur de sel 8 ounces bittersweet or semisweet chocolate, chopped 6 tablespoons packed light brown sugar 4 large eggs Instructions Preheat the oven to 400ºF. Butter six 4 ounce ramekins or custard cups. Dust each with cocoa powder and tap out any excess. Put a heaping tablespoon of dulce de leche in each cup, then divide the flaky salt among them by sprinkling it over the dulce de leche. Put the custard cups on a baking sheet. In a bowl set over a pan of simmering water, melt the chocolate with the butter, stirring until smooth. Remove from the heat and stir in the cocoa powder and the brown sugar. Mix in the eggs, one at a time. Divide the chocolate mixture among the custard cups and bake for 15 minutes, or until the sides are firm but the center is still shiny and quite jiggly. Let the cakes cool for at least 5 minutes before serving. Notes Recipe from David Lebovitz Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Gingerbread December 12, 2019 by Jenny Chang Leave a Comment Gingerbread 2019-12-12 13:17:46 Print Ingredients ¼ teaspoon black pepper (from whole peppercorns, if possible) ¼ teaspoon cloves (from whole cloves, if possible) ¼ teaspoon cardamom (from whole cardamom seeds, if possible) 1 teaspoon cinnamon (from a cinnamon stick, if possible) 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 egg yolk 1 cup sour cream 1 ½ sticks (6 oz.) butter, room temperature 1 cup sugar ¼ cup tightly packed, finely grated fresh ginger (1-2 large pieces) 1 ½ teaspoon orange zest (1-2 oranges) ½ cup bourbon 1 ½ tablespoons sugar ¾ cup powdered sugar 5 teaspoons orange juice (from zested oranges above) Instructions Preheat oven to 350 degrees. Butter and flour a 6-cup Bundt pan. If using whole spices, grind and measure out specified amounts. Whisk the flour with the baking powder, baking soda, salt and spices in a small bowl. In another small bowl, whisk the 3 eggs, one yolk and sour cream together. Cream the butter and sugar together until light and fluffy. Add the ginger and the orange zest. Beat the flour and egg mixture, alternating between the two, into the butter mixture. Spoon the batter into the prepared pan (about ¾ way up the sides). Bake for about 40 min, until a tester comes out clean. Remove to rack and cool in the pan for 10 min. While the cake cools, simmer the bourbon and 1 ½ tablespoons of sugar in a small pot for about 4 min. It should reduce to about 1/3 cup. While the cake is still in the pan, brush half the bourbon mixture onto the exposed surface with a pastry brush. Let the syrup soak in for a few min. Turn the cake out onto a rack. Gently brush the remaining mixture all over the cake. Once the cake is cooled, mix the sugar with the orange juice and drizzle randomly over the cake. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mixed Berry or Peach Clafoutis November 14, 2019 by Jenny Chang Leave a Comment Mixed Berry or Peach Clafoutis 2019-11-14 23:49:27 Serves 4 Print Ingredients 3 large eggs 1 cup milk ¼ cup heavy cream ½ cup flour 1 teaspoon vanilla ½ cup granulated sugar 1 teaspoon butter 2 cups mixed berries or 2 medium peaches, peeled and thinly sliced Instructions In a blender or with a mixer, combine the first 6 ingredients on high speed for 30 seconds Butter 10.25” cast iron skillet. Pour 1 cup of batter into the skillet and bake 7 minutes. Remove from the oven and carefully arrange the berries or peaches on top. Gently pour the remaining batter over the fruit. Return to the oven and bake 45 minutes more, or until golden and puffy on top. A testing knife should come out clean. Let cool slightly and serve warm or at room temperature. Sprinkle with powdered sugar, if desired. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pumpkin Dessert Squares September 19, 2019 by Jenny Chang Leave a Comment Pumpkin Dessert Squares 2019-09-19 13:27:40 Yields 24 Print Ingredients 1 package yellow cake mix; set aside 1/2 cup ½ cup butter, melted 3 eggs, large 1 jar of Muirhead Pecan Pumpkin Butter 2 tablespoon milk ½ cup flour ¼ cup sugar ¼ cup butter, softened 1 teaspoon cinnamon Instructions Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" x 13" pan. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into 2” squares. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Easy Berry Sauce June 19, 2019 by Jenny Chang Leave a Comment Easy Berry Sauce 2019-06-20 01:06:20 Print Ingredients 4 cups berries (one or more varieties, fresh or frozen) ¾ - 1 cup sugar 1-2 tablespoons fresh lemon juice Instructions Set aside 1 ¼ cup of the berries to add at the end. In a medium saucepan, combine remaining berries, sugar and lemon juice and bring to a simmer over med. heat until sugar has dissolved, about 10 minutes. Puree the berry mixture; then again bring to a simmer. Remove from heat, and add the remaining berries. Serve hot or cold. Notes Makes 3 cups. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/