MarielC's profile page
Recipes
Chocolate Coconut Pecan Tart
By MarielC
1. In the bowl of an electric mixer, cream together 8 tablespoons butter and the confectioners’ sugar
- 1 cup unsalted butter (2 sticks), room temperature
- 60 grams confectioners’ sugar (about 1/2 cup plus 1 tablespoon)
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 150 grams all-purpose flour (about 1 1/4 cups)
- 20 grams Dutch-processed cocoa powder (about 1/4 cup)
- 1/4 teaspoon fine sea salt
- 1/3 cup honey
- 2 tablespoons heavy cream
- 55 grams dark brown sugar (about 1/3 cup)
- 1 large egg
- 2 tablespoons bourbon
- 30 grams coconut flakes (about 1/2 cup)
- 175 grams whole pecans (about 1 3/4 cups)
Apple and Calvados Croustade
By MarielC
Melt 4 tablespoons (one-half stick) of butter in a large skillet over medium heat
- 1 stick plus 2 tablespoons butter, divided
- 6 Black Arkansas or Rome apples, peeled, cored and cut into 1/3 inch slices
- 1 moist, plump vanilla bean
- 1/4 cup sugar
- 1/3 cup Calvados or Armagnac
- 8 sheets filo dough
- 1/2 cup powdered sugar (or more, as needed)
- 1/3 cup sliced almonds, divided
Peach or Nectarine and Blueberry Crumble With Quinoa-Oat Topping
By MarielC
From the NY Time. Can be made gluten free if you use gluten free rolled oats
- 2 1/2 pounds peaches or nectarines, sliced (about 2 quarts sliced fruit)
- 1 cup blueberries
- 2 tablespoons mild honey or dark agave nectar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups rolled oats
- 1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour)
- 1/3 cup unrefined turbinado sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/8 to 1/4 teaspoon salt (to taste)
- 3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
La Golondrina Cafe's Flan
By MarielC
In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water
- 3/4 cup sugar
- Juice of 1 orange, about 1/2 cup
- 5 eggs
- 2 1/2 (14-ounce) cans condensed milk
- 1 1/2 (12-ounce) cans evaporated milk
- 1 3/4 cups milk
- 1 tablespoon amaretto
- 1 tablespoon vanilla
Roasted Apple, Shallot and Blue Cheese Tart
By MarielC
Place 3/4 cup lukewarm water in a large bowl
- 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
- 5 grams sugar (1 teaspoon)
- 150 grams all-purpose flour (1 1/2 cups), more as needed
- 55 grams whole wheat flour (1/2 cup)
- 60 grams fine cornmeal (1/2 cup)
- 10 grams fine sea salt (2 1/4 teaspoons), more as needed
- 1/2 cup extra-virgin olive oil, more as needed
- 2 1/4 pounds apples, cored, quartered and sliced 1/4-inch thick
- 3/4 pound shallots, peeled, trimmed, and sliced 1/4-inch thick
- 1/4 teaspoon black pepper, more as needed
- 5 thyme branches
- 3/4 cup finely crumbled blue cheese
- Flaky sea salt
Grandma Chandler's Christmas Cookies
By MarielC
These yummy Grandma Chandler's Christmas Cookies keep well when packed in an airtight container which makes for a g
- 3 eggs
- 1/2 cup molasses
- 3 3/4 cups dark brown sugar
- 3/4 cup water
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cloves
- 1 tablespoon ground cinnamon
- 1/2 tablespoon ground allspice
- 1 1/2 pounds walnuts, coarsely chopped
- 6 1/2 About 6 1/2 cups flour
Hot Cakes
By MarielC
Combine the cornmeal, sugar and salt in a saucepan
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup boiling water
- 2 eggs, separated
- 1 cup flour
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 cup peanut, vegetable or corn oil
Chocolate Fudge Cake
By MarielC
Cake Preheat the oven to 350ºF
- For Cake:
- 3 Cups All Purpose Flour
- 2 cups sugar
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup Kelapo Coconut Oil
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- 2 cups cold water
- For Chocolate Fudge Frosting:
- 1 cup (Kelapo brand) coconut oil
- 1 cup of cocoa powder, unsweetened
- 1/2 cup of maple syrup
- 2 teaspoon vanilla extract
- 1 tablespoon hot coffee
- For Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 tsp vanilla extract
Speedy No-Knead Bread
By MarielC
Easy, no knead bread
- 3 cups bread flour
- 1 packet (1/4 ounces) instant yeast
- 1 1/2 teaspoons salt
- Oil, as needed
Pomegranate Mousse Cake
By MarielC
This is a bit complicated but worth it
- For the Cake:
- Butter and Flour for the Cake Pans
- 1 1/4 cup Cake Flour
- 1 3/4 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 3/4 cup Butter, at room temperature
- 3/4 cup plus 3 Tablespoons Sugar
- 3 Eggs, separated
- 2/3 cup Whole Milk
- 1 teaspoon Vanilla Extract
- Pinch of Cream of Tartar
- For the Pomegranate Curd:
- 2 Eggs
- 2 Egg Yolks
- 4 tablespoons Butter
- 1/2 cup Sugar
- 1 tablespoon finely grated Lemon Zest
- 1 tablespoon Lemon Juice
- 3/4 cup Pomegranate reduction (reduce 32 ounces of pomegranate juice to 10 ounces and add 2 ounces pomegranate liquor)
- For the Pomegranate Mousse:
- 4 1/2 teaspoons (1 1/2 packets) powdered unflavored gelatin
- 1/4 cup water
- 3 cups of Pomegranate Curd
- 1 1/2 cup Heavy Whipping Cream
- 2 Tablespoons Sugar
- For the Pomegranate Topping:
- 6 ounces Pom Wonderful
- 2 teaspoons gelatin powder
- 1 ounce Pomegranate Liquor
- 2 tablespoons Sugar
- Seeds of one Pomegranate