MarielC's profile page
Recipes
Homemade Tootsie Rolls
By MarielC
Makes 22-24 pieces of candy 1) In a large bowl, combine honey, cocoa powder and vanilla using a whisk
- 1/2 cup honey
- 6 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter, melted
- 1/4 cup powdered sugar, sifted
- 1 pinch salt
- 1 1/4 cup instant non-fat dry milk powder
- Wax paper
Classic Roll Out Cookies for Decorating
By MarielC
I am so surprised that this recipe hasn't been posted yet! I've seen this recipe in so many books that it's a class...
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- Glaze
- 1 lb confectioners' sugar
- 1/2 cup milk
- 1/2 cup light corn syrup
- 1 teaspoon clear extract (your choice -I usually use clear vanilla or lemon)
Cranberry Sauce
By MarielC
My own take on cranberry sauce
- 1 1/2 cups water
- 1 3/4 cups granulated sugar
- 2 tablespoon grated orange zest
- 1/2 teaspoon table salt
- 2 (12-ounce) bags cranberries, picked through
- 3 tablespoons pomegranate molasses
- 2 tablespoons orange liqueur (such as Triple Sec or Grand Marnier)
- 2 tablespoons pomegranate liqueur (such as Pama)
- 1/8 teaspoon ground cloves
- 1 large stick cinnamon
Kourambiethes (Greek Cookies)
By MarielC
Preheat the oven to 350 degrees F
- 1 pound cold unsalted butter, cut into large pieces
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup confectioners' sugar, plus extra for dusting
- 2 tablespoons brandy
- 4 to 5 cups all-purpose flour, sifted
Curtido (Pickled Cabbage)
By MarielC
Combine all ingredients in a large, clean bowl
- 1 pound cabbage, finely shredded (green or red or both)
- 2 1/2 cups water
- 1/2 of a medium onion, thinly sliced
- 1/2 cup white vinegar
- 2 tablespoons kosher salt
- 1/2 to 1 teaspoon dried oregano, crumbled
- Black pepper, to taste
- Ground cumin, to taste
Dulce de Leche and Nutella Thumbprints with Sea Salt
By MarielC
Preheat the oven to 350 degrees F
- 4 sticks of unsalted butter, at room temperature (1 lb.)
- 1 1/3 cups of sugar
- 1 1/4 tsp. vanilla
- 1/2 tsp. salt
- 4 1/2 cups all-purpose flour
- 1 – 13 oz. can Nestle La Lechera, Dulce de Leche (caramel)
- 1 small jar Nutella
- Course sea salt for sprinkling
Fresh and Wild Mushroom Stew
By MarielC
1. Clean mushrooms, keeping colors separate, and trim tough stems
- 1 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello
- 1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
- Extra virgin olive oil
- 1 large onion, diced
- Salt and pepper
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage or rosemary
- Pinch red pepper flakes or cayenne
- 1 tablespoon tomato paste
- 3 small ripe tomatoes, peeled, seeded and chopped
- 1 tablespoon all-purpose flour
- Porcini broth, heated, or use chicken broth (see recipe)
- 1 tablespoon butter
- 3 garlic cloves, minced
- 3 tablespoons chopped parsley
Dark Chocolate, Date and Sesame Pops
By MarielC
minutes, plus freezing time | Makes about Place the yogurt, milk, dates, tahini and honey in a blender
- 1 1/2 cups full-fat Greek yogurt
- 1 cup whole milk
- 8 large pitted dates
- 2 tablespoons tahini paste
- 3 tablespoons honey
- 3 ounces dark chocolate, chopped
Brown Butter Skillet Cornbread
By MarielC
Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt t...
- 12 tablespoons (1 1/2 sticks)/170 grams unsalted butter
- 1/2 cup/120 ml maple syrup
- 2 1/4 cups/530 ml buttermilk
- 3 large eggs
- 1 1/2 cups/180 grams yellow cornmeal, fine or medium-coarse grind
- 1/2 cup/65 grams whole wheat flour
- 1/2 cup/60 grams all-purpose flour
- 1 1/2 tablespoons/18 grams baking powder
- 1 1/2 teaspoons/9 grams kosher salt
- 1/2 teaspoon/5 grams baking soda
Pistachio cupcakes
By MarielC
Preheat oven to 350 degrees
- 1 box yellow cake mix
- 1 3.4 oz package instant pistachio pudding mix
- 1 1/2 cups cold milk
- For frosting
- 1 cup cold milk
- 1 3.4 oz package instant pistachio pudding mix
- 1 cup heavy cream
- 1/4 cup powdered sugar
- roughly chopped roasted/salted pistachio nuts