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Marcel's Culinary Experience

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Desserts

For Good Granola Berry Bars

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For Good Granola Berry Bars
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Ingredients
  1. ½ pound (2 sticks) unsalted butter, room temperature
  2. ¾ cup sugar
  3. 1 teaspoon vanilla bean paste or vanilla extract
  4. 2 1/3 cups flour
  5. ½ teaspoon salt
  6. 9.5 ounce jar American Spoon “Red Raspberry Preserves”
  7. 1 cup For Good Granola, original flavor, divided (available at Marcel's)
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix the butter and sugar with a stand mixer just until combined. Add the vanilla and mix in.
  3. Mix the flour and salt in a bowl. Add the flour mixture in two additions, mixing after each addition. Continue mixing until it almost comes together in a ball.
  4. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread the jam over the dough.
  5. Mix 2/3 cup of the granola with the remaining dough with your hands. Break the dough into small bits and distribute on top of the jam, covering most of the surface. Sprinkle the remaining 1/3 cup granola over the top. Press the top down very slightly. Poke any visible dried cherries down into the dough.
  6. Bake the bars for 45 minutes, until lightly browned. Cool completely and cut into bars.
Notes
  1. Based on Barefoot Contessa’s Raspberry Crumble Bars
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel

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Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel
Serves 6
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Ingredients
  1. 8 tablespoons (4 ounces) unsalted butter, cubed
  2. 2 tablespoons unsweetened cocoa powder, plus more for the ramekins
  3. 6 generous tablespoons dulce de leche
  4. 1 scant teaspoon flaky sea salt, preferably fleur de sel
  5. 8 ounces bittersweet or semisweet chocolate, chopped
  6. 6 tablespoons packed light brown sugar
  7. 4 large eggs
Instructions
  1. Preheat the oven to 400ºF.
  2. 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.
  3. 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.
  4. 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
  1. Recipe from David Lebovitz
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Gingerbread

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Gingerbread
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Ingredients
  1. ¼ teaspoon black pepper (from whole peppercorns, if possible)
  2. ¼ teaspoon cloves (from whole cloves, if possible)
  3. ¼ teaspoon cardamom (from whole cardamom seeds, if possible)
  4. 1 teaspoon cinnamon (from a cinnamon stick, if possible)
  5. 2 cups flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. ½ teaspoon salt
  9. 3 large eggs
  10. 1 egg yolk
  11. 1 cup sour cream
  12. 1 ½ sticks (6 oz.) butter, room temperature
  13. 1 cup sugar
  14. ¼ cup tightly packed, finely grated fresh ginger (1-2 large pieces)
  15. 1 ½ teaspoon orange zest (1-2 oranges)
  16. ½ cup bourbon
  17. 1 ½ tablespoons sugar
  18. ¾ cup powdered sugar
  19. 5 teaspoons orange juice (from zested oranges above)
Instructions
  1. Preheat oven to 350 degrees. Butter and flour a 6-cup Bundt pan.
  2. If using whole spices, grind and measure out specified amounts.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Mixed Berry or Peach Clafoutis
Serves 4
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Ingredients
  1. 3 large eggs
  2. 1 cup milk
  3. ¼ cup heavy cream
  4. ½ cup flour
  5. 1 teaspoon vanilla
  6. ½ cup granulated sugar
  7. 1 teaspoon butter
  8. 2 cups mixed berries or 2 medium peaches, peeled and thinly sliced
Instructions
  1. In a blender or with a mixer, combine the first 6 ingredients on high speed for 30 seconds
  2. Butter 10.25” cast iron skillet. Pour 1 cup of batter into the skillet and bake 7 minutes.
  3. Remove from the oven and carefully arrange the berries or peaches on top. Gently pour the remaining batter over the fruit.
  4. Return to the oven and bake 45 minutes more, or until golden and puffy on top. A testing knife should come out clean.
  5. 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

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Pumpkin Dessert Squares
Yields 24
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Ingredients
  1. 1 package yellow cake mix; set aside 1/2 cup
  2. 3 ounces butter, melted
  3. 2 eggs, large
  4. 1 9-ounce jar of Pumpkin Butter
  5. 4 teaspoons milk
  6. ½ cup flour
  7. ¼ cup sugar
  8. ¼ cup butter, softened
  9. 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350° F and grease a 9" x 9" pan.
  2. 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 greased pan.
  3. Mix the jar of Pumpkin Butter with one egg 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/