Yogurt Pound Cake April 18, 2018 by Jenny Chang Leave a Comment Yogurt Pound Cake 2018-04-19 01:31:56 Print Ingredients 1 cup butter 2 cups sugar 3 eggs 2 1/2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla 8 oz lowfat vanilla yogurt Instructions Beat together butter & sugar until well mixed. Add eggs, one at a time, beating thoroughly after each addition. In separate bowl, combine dry ingredients. Stir vanilla into yogurt. Alternately add dry ingredients and yogurt to butter mixture, beginning and ending with dry ingredients and beating well after each addition. Pour into well greased and floured Bundt or Tube pan and bake at 325 degrees for about 60 minutes or until tester comes out clean. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Dark Chocolate Fondue March 13, 2018 by Jenny Chang Leave a Comment Dark Chocolate Fondue 2018-03-14 00:22:56 Print Ingredients 2 cups heavy cream 1 tablespoon vanilla ½ teaspoon Kosher salt 1 cup (8 oz.) bittersweet chocolate chips ¾ cup (6 oz.) semisweet chocolate chips 1 tablespoon Grand Marnier, cherry liqueur, or brandy Instructions In a med. saucepan, combine the cream, vanilla, and salt. Heat over med. heat until the mixture barely simmers. Remove from heat and stir in the chocolates and the liqueur. Stir until completely smooth. Serve in fondue pot. Serve with: fruit, pound cake, angel food cake, cookies… Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Beignets February 15, 2018 by Jenny Chang Leave a Comment Beignets 2018-02-15 21:33:48 Yields 24 Print Ingredients 1 cup warm water, 110 degrees 3 tablespoons granulated sugar, divided 1 tablespoon instant or rapid-rise yeast 15 ounces all-purpose flour, plus more for rolling 3/4 teaspoon of salt 2 eggs 2 tablespoons of canola oil Canola oil, for frying Confectioners’ sugar for finishing Instructions 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. 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. 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/
Ginger Pound Cake with Cranberry Sauce December 15, 2017 by Jenny Chang Leave a Comment Ginger Pound Cake with Cranberry Sauce 2017-12-15 20:05:07 Print Pound Cake ¾ cup milk 2.7 ounces crystallized ginger, finely minced 2 cup butter softened 3 cup sugar 6 large eggs 4 cups flour 1 teaspoon vanilla Cranberry Sauce 2 tablespoons butter, separated 1 cup chopped peeled apple Pinch of nutmeg 1 cup cranberries 1 cup apple cider ½ cups sugar For the Pound Cake Heat oven to 325 degrees. Spray a Bundt pan or tube pan with floured cooking spray. Heat milk with minced ginger in a saucepan until heated but not boiling. Remove from heat and set aside for 10-15 minutes. Beat butter until creamy then gradually add sugar, beating 5-7 minutes. Add the eggs 1 at a time, beating after each addition. Add the flour to the butter mixture alternately with the milk mixture, beginning and ending with the flour. Beat at low speed until blended. Stir in vanilla. Pour batter into the prepared Bundt pan. Bake for 1 hour and 25 minutes or until a tester comes out clean. You may have to bake for up to 15 minutes more. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely. For the Cranberry Dessert Sauce In a saucepan, melt 1 tablespoon of butter. Add apple and nutmeg and cook until apple begins to soften, about 3 min. Add the cranberries, cider and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10-15 minutes. Remove from heat; stir in remaining butter. Puree in a blender until smooth. If too thick to pour, stir in up to ½ cup more apple cider. Store, covered, in the refrigerator for up to a week or the freezer up to 3 months. Notes Can make pound cake ahead and freeze. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Honey Chipotle Peanut Caramels December 15, 2017 by Jenny Chang Leave a Comment Honey Chipotle Peanut Caramels 2017-12-15 19:59:32 Print Ingredients ½ cup Eliot’s Adult Nut Butter Honey Chipotle Peanut Butter ½ cup Brown Sugar 1 14 ounce can Sweetened Condensed Milk Instructions Line a loaf pan with parchment paper. In a medium sized sauce pan combine all ingredients over medium-high heat. Gently whisk ingredients until combined and uniform. Keep stirring the mixtures until bubbles start to form on sides. Once there are bubbles, turn down the heat to medium and set a timer for eight minutes. Continue stirring and after eight minutes immediately remove from heat. Stirring will help avoid the bottom scorching and sticking the sides, don’t scrape anything that might have scorched. Once removed from the heat pour into your loaf pan lined with parchment. Let cool completely. Placing it in the fridge will accelerate the chilling process to 30-45 mins. Once cool cut into squares or desired size and optionally wrap in wax or parchment paper. If making ahead they will last longer in the fridge but will dry out, if unwrapped. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/