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Recipes
Pumpkin Cupcakes with Biscoff Buttercream
By MarielC
Moist and flavorful pumpkin cupcakes with a sweet and delicious biscoff buttercream
- FROSTING:
- 2 cups sugar
- 3/4 cup vegetable oil
- 1 (15-ounce) can solid-pack pumpkin
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup salted butter, softened
- 3/4 cup Biscoff spread
- 3 cups powdered sugar
- 3 to 4 tablespoons milk
- 1 tablespoon vanilla extract
- 4 Biscoff cookies, crushed (optional for garnish)
Mango-Clove Popsicles Recipe
By MarielC
1. Mix all ingredients together until sugar is dissolved in the juice
- 1 quart high quality mango juice
- 1/3 cup sugar
- 1 tablespoon lime juice
- 2 teaspoons ground cloves
Coconut Chicken Curry with Cashews
By MarielC
Preparation 1. Season chicken generously with salt and pepper and put it in a mixing bowl
- 2 pounds skinless boneless chicken thighs, cut in 3-inch chunks
- Salt and pepper
- 1 tablespoon grated ginger
- 2 teaspoons grated garlic
- 1/4 teaspoon cloves
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon cardamom seeds
- 1/4 teaspoon allspice berries
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne, or more to taste
- 3 tablespoons lemon juice
- 3/4 cup raw cashews
- 1/4 cup shredded dried unsweetened coconut
- 1 pound small parsnips, peeled and cut in 2-inch batons, optional
- 2 tablespoons ghee, coconut oil or vegetable oil
- 1 1/2 cups finely diced onion
- 1 tablespoon tomato paste
- 1 2-inch piece cinnamon stick
- 3 cups chicken broth or water
- 1 cup thick coconut milk
- A few sprigs mint and cilantro for garnish, optional
Cinnamon Roll Cookies
By MarielC
Beat butter and sugar until creamy
- Dough ingredients:
- 1 cup butter
- 1/3 cup granulated sugar
- 3/4 cup confectioners’ sugar
- zest of 1 orange, grated
- 1 teaspoon pure vanilla extract
- 1 egg
- 2 1/4 cups all purpose flour
- pinch salt
- Filling ingredients:
- 1/3 cup butter
- 1/4 cup brown sugar, packed
- 1 1/2 teaspoons light corn syrup
- 4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Penne With Roasted Eggplant, Chile and Mint
By MarielC
Preparation 1. Heat oven to 400 degrees
- 1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
- 5 tablespoons extra-virgin olive oil, more as needed
- 1/2 teaspoon kosher salt, more as needed
- 1/4 teaspoon black pepper, more as needed
- 1 very large ripe tomato, cored and diced (1 and 1/2 cups)
- 1/2 pound dried penne
- 3 garlic cloves, peeled and smashed
- 3 anchovy fillets
- Large pinch chile flakes
- 2 tablespoons drained capers
- Freshly squeezed lemon juice
- 1/4 cup torn basil leaves
- 2 tablespoons torn mint leaves
- 2 tablespoons finely chopped chives
Peaches and Cream Popsicles
By MarielC
Halve and pit the peaches
- 3 medium peaches
- 1/2 cup 2% Chobani Greek yogurt
- 1/3 cup sugar (I used raw, or your favorite sweetner)
- 1/3 cup Almond Breeze vanilla unsweetened almond milk
- 1/4 teaspoon pure almond extract
- 1/8 teaspoon fine salt
Grapefruit Cake with Grapefruit Buttercream
By MarielC
This cake is fresh, bright, with a flavor you can truly appreciate whether you simply love a good grapefruit or hav...
- For Cake:
- 1/2 cup granulated sugar
- Zest of 1 grapefruit
- 2 large eggs
- 1 cup plain non-fat Greek yogurt
- 1/3 cup light olive oil
- 1 teaspoon vanilla extract
- 1/3 cup + 2 tablespoons freshly squeezed grapefruit juice (about 1 grapefruit)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- For Buttercream:
- 3/4 cup freshly squeezed grapefruit juice
- 8 tablespoons (1 stick) butter, room temperature
- Zest of 1 grapefruit
- 4 cups powdered sugar
- Heavy cream
Lemon Bars with Olive Oil and Sea Salt
By MarielC
Heat oven to 325F and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used...
- Crust:
- 1 1/4 cups (155 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (25 grams) confectioners’ sugar, plus more for sprinkling
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon fine sea salt
- 10 tablespoons (142 grams unsalted butter)
- Curd:
- 4 to 6 lemons
- 1 1/2 cups (300 grams) sugar
- 2 large eggs plus 3 yolks
- 1 1/2 teaspoons (5 grams) cornstarch
- 4 tablespoons (57 grams) cold butter, cut into cubes
- 1/4 cup (60 milliliters) fruity extra-virgin olive oil
- Confectioners’ sugar
- Flaky sea salt, for sprinkling
Roasted Cauliflower With Lemon Brown Butter and Sage Salt
By MarielC
From the NY Times
- 1/4 cup olive oil
- 1/4 cup sage leaves, loosely packed
- 1 tablespoon coarse salt, more for tossing
- 3 heads cauliflower, cut into florets
- 1 About 1 teaspoon table salt
- 6 tablespoons unsalted butter
- 1 lemon, zest finely grated
Chocolate Crusted Banana Blondies
By MarielC
1. Heat oven to 375 degrees
- 2 1/2 sticks unsalted butter (1 1/4 cups), more for greasing pan
- 200 grams chocolate wafer cookies (to make about 3 cups crumbs)
- 55 grams light brown sugar (about 1/4 cup)
- 3 grams fine sea salt (about 1/2 teaspoon), plus a pinch
- 2 ripe bananas, mashed
- 2 large eggs
- 455 grams dark brown sugar (about 2 1/2 cups)
- 2 tablespoons dark rum or 1 teaspoon vanilla extract
- 130 grams all-purpose flour (about 1 cup)
- 80 grams toasted walnuts, chopped (about 1/2 cup)
- Flaky sea salt, for sprinkling (optional)