MarielC's profile page
Recipes
Double Chocolate Black Bean Brownie Bites
By MarielC
Vegan, no refined sugar. naturalgourmetinstitute
- 1 1/2 cup cooked black beans
- 2 tablespoons cocoa powder
- 1/2 cup rolled oats
- 1/4 teaspoon sea salt
- 1/3 cup maple syrup
- 1/4 coconut oil, extra for greasing
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup bittersweet chocolate, chopped
- 5 Mejdool dates, pitted
- 12 foil-lined cupcake liners
Pistachio Cake
By MarielC
This recipe was adapted (with minor changes) from Momofuku Milk Bar cookbook by Christina Tosi
- 190 grams (2/3 cup) pistachio paste*
- 35 grams (2 tbsp) honey
- 6 egg whites
- 280 grams (1 3/4 cups) confectioners’ sugar
- 110 grams (1 1/4 cups) blanched almond flour
- 75 grams (1/2 cup) pistachio oil
- 55 grams (1/4 cup) heavy cream
- 160 grams (1 cup) all-purpose flour
- 6 grams (1 1/2 tsp) baking powder
- 6 grams (1 1/2 tsp) kosher salt
- Pam or other nonstick cooking spray
- 95 grams (1/3 cup) raw shelled pistachios, ground
Red Velvet Cupcakes With Vanilla Cream Cheese Frosting
By MarielC
This is the recipe from Georgetown Cupcakes featured on Yumsugar
- For the cupcakes:
- 12 tablespoons unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 2 large eggs
- 2 1/2 tablespoons cocoa powder, sifted
- 4 tablespoons no-taste red food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 1/2 cups whole milk
- 3 1/4 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons apple cider vinegar
- For the vanilla cream cheese frosting:
- 6 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1/4 teaspoon pure vanilla extract
- 4 cups confectioners' sugar, sifted
Nutmeg-Maple Cream Pie
By MarielC
Preheat oven to 300 degrees
- 3/4 cup maple syrup
- 2 1/4 cups heavy cream
- 4 egg yolks
- 1 whole egg
- 1/4 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
Butterscotch Pecan Pie Pops
By MarielC
1. To make the filling, combine the brown sugar and salt together in a mixing bowl and stir in the melted butter, e...
- 1 disc basic pie pastry
- 1/2 cup brown sugar
- a pinch of salt
- 4 tablespoons butter, melted and cooled
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon Cognac (optional)
- 1 cup pecans toasted
- 3-inch round cookie cutter
- A lattice pie roller
- 16 cake pop sticks
Tocino de Cielo
By MarielC
Similar to flan but made only with egg yolks, sugar and water
- 1 cup sugar, divided
- 1 cup water
- one 2-inch strip orange zest
- one 2-inch strip lemon zest
- 1 tsp vanilla extract
- 6 large egg yolks
- hot water, for water bath
Almond Birthday Cake With Sherry-Lemon Buttercream
By MarielC
Preheat oven to 350 degrees
- 1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature; more for greasing pans
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 2 1/2 cups cake flour
- 1/2 cup finely ground almonds
- 1 1/2 cups sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 4 large egg whites
- 1 cup sugar
- Large pinch salt
- 3/4 pound unsalted butter 3 sticks, at room temperature
- 3 tablespoons fino (dry) sherry
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon ground cinnamon
Lavender Honey Spice Cake
By MarielC
Preheat the oven to 325°F
- 1 1/4 cups unbleached, all-purpose flour
- 1/2 cup plus 1 tablespoon whole wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground fennel seed
- 1/2 cup packed dark muscovado sugar or dark brown sugar
- 1/2 cup lavender honey
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- Freshly grated zest and juice of 1 orange
- 1 teaspoon pure vanilla extract
- 1/2 cup plain Greek-style yogurt
- 2 Tablespoons hot water
Pecan Pie Truffles
By MarielC
Get ready for the most intense holiday goodie you’ve ever tried
- 2 1/2 cups pecans, toasted and finely chopped
- 1 cup graham cracker crumbs
- 1 cup dark brown sugar, packed
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 1/4 cup bourbon
- 1 teaspoon vanilla
- 7 ounces dark chocolate
Triple Coconut Cream Pie
By MarielC
1. To make the coconut pastry cream, combine the milk, coconut milk, and shredded coconut in a medium heavy-bottome...
- For the coconut pastry cream:
- 1 cup milk (8 ounces) (230 grams)
- 1 cup canned, unsweetened coconut milk, stirred (8 ounces) (230 grams)
- 2 cups shredded sweetened coconut (6 ounces/ 170 grams)
- 1 vanilla bean, split in half lengthwise
- 2 large eggs
- 1/2 cup plus 2 tablespoons sugar (4 1/4 ounces/ 125 grams)
- 3 tablespoons all-purpose flour ( 7/8 ounce/ 26 grams)
- 4 tablespoons unsalted butter, room temperature (2 ounces)
- One 9-inch blind baked and cooled coconut pastry shell (see recipe below)
- For the whipped cream topping:
- 2 1/2 cups heavy cream, chilled (20 ounces)(600 grams)
- 1/3 cup sugar (2 1/4 ounces)(63 grams)
- 1 teaspoon pure vanilla extract
- For the garnish:
- Chunk of white chocolate (about 4 to 6 ounces – to make 2 ounces of curls)
- 2 ounces unsweetened chip or large shred coconut (about 1 1/2 cups), or substitute sweetened shredded coconut
- For the coconut pastry dough
- Makes one single 9-inch pie crust
- 1 cup plus 2 tablespoons all-purpose flour (5 3/4 ounces)
- 1/2 cup sweetened, shredded coconut (1 3/4 ounces)
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2 inch dice
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 1/3 cup ice cold water (2 5/8 ounces)