Desserts

By Jeanne Logman, Sound Outlook Coordinator 19 Nov, 2020
This cookie ties together all of the best flavors of the season! We are delighted to introduce Marlene’s new line of bulk snacks just in time for the holidays by creating a scrumptious cookie with Festivus Mix- a delicious blend of tangy cranberries, white chocolate chunks, toasted coconut and glazed pumpkin seeds. Using a caramelizing technique inspired by Cook’s Illustrated creates a crisp exterior and a tender, chewy interior. Not only does this create an irresistible texture, no mixer is necessary as everything comes together by hand. 1 ¾ cups flour 1 tsp cinnamon ¼ tsp nutmeg ½ tsp baking soda 14 Tbl unsalted butter, divided ½ cup sugar ¾ cup brown sugar ¼ tsp sea salt 1 ½ tsp fresh orange zest (zest of 1 medium orange) 2 tsp vanilla 1 whole egg 1 egg yolk 2 cups Festivus Mix Preheat oven to 375°F. Line 2 large (18x12-inch) baking sheets with parchment paper. In a medium bowl, whisk together the flour, cinnamon, nutmeg and baking soda; set aside. Heat 10 tablespoons of the butter in a 10-inch stainless steel or cast iron skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot browned butter until completely melted. Add both sugars, salt, orange zest and vanilla to the bowl with the butter and whisk until fully incorporated. Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in the Festivus Mix. Scoop the dough into even portions, each about 3 tablespoons, and arrange them 2 inches apart on the prepared baking sheets, 9 dough balls per sheet. Bake the cookies 1 tray at a time until the cookies are golden brown but still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes. Transfer the cookies to wire rack and allow them to cool completely before serving.
By GloryBee 01 Oct, 2020
We get it: Sometimes you just need a cookie! But you don’t have to feel guilty about this cookie – a healthy spin with a pumpkin spice kick. These Pumpkin Spice Breakfast cookies are a great, whole grain and gluten-free option. And just because they’re hearty enough to eat for breakfast, doesn’t mean they lack in flavor. Try adding some chocolate or coconut chips to the recipe for extra sweetness. You can find many of these ingredients in Marlene’s bulk foods section. Enjoy! Ingredients ¼ cup unrefined virgin coconut oil ¼ cup GloryBee honey 1 cup rolled old fashioned oats 1 cup quick-cooking oats 2/3 cup dried fruit (cranberries, diced dried apples, or diced apricots ¼ cup ground flaxseed 1 tsp pumpkin pie spice ½ cup pumpkin puree, applesauce or pear sauce 2 eggs, beaten Directions 1. Preheat oven to 350 degrees. 2. Melt coconut oil in the microwave in a small microwave safe bowl. Add honey and whisk until incorporated. 3. In large bowl, combine oats, dried fruit, flaxseed and spices. Mix until well blended. Add honey and coconut mixture along with pumpkin puree and eggs. Combine all ingredients. 4. Scoop out ¼ cup sized cookies and place on lined baking sheet. Gently flatten cookies as they do not flatten while baking. Bake in oven for 18-20 minutes until edges of cookies are lightly browned. 5. Let cookies cool on baking sheet, then transfer to an airtight storage container. Cookies will stay fresh for about a week. Enjoy!
By Mary Walukiewicz, Food Service Director for Marlene’s Market & Deli 01 Jun, 2020
This is a classic recipe using a custard base, so plan on two days to prepare it. Day one is for making the base and day two is for the actually churning of the ice cream. Don’t let “two days” scare you; the actual time spent is minimal. Feel free to leave out the strawberry purée if you want a traditional vanilla ice cream. You are going to want to use an ice cream machine, either electric or a manual hand crank machine. Sadly, you can’t get the correct texture any other way. Vanilla Custard Base: 6 egg yolks ¾ cup cane sugar, organic 1 tsp vanilla extract 3 cups half and half pinch sea salt In an 8-cup bowl, whisk together the egg yolks and cane sugar. In an 8-cup sauce pan, heat the half and half over medium-high heat until simmering. Remove half and half from the heat and slowly add to egg yolks while whisking.* Once all half and half has been added, pour mixture back into the sauce pan and heat over medium until thickened and just beginning to simmer. Continue stirring so the mixture won’t scorch. Remove from heat and add vanilla. Pour into a shallow dish and chill overnight. Strawberry Purée: 2 lbs strawberries, cleaned and hulled ½ cup cane sugar, organic 1 Tbl lemon juice 1 Tbl cornstarch, organic Combine all ingredients in a blender or food processor and blend until smooth. Pour into a sauce pan and bring to a boil. Remove from heat and strain into a shallow dish and chill overnight. Using an ice cream machine, add your vanilla custard base and your strawberry purée and freeze/churn according to manufacturer’s instructions (I use a Cuisinart electric ice cream machine and it took 35 minutes). Pour into freezer safe containers and freeze. *Please note that you are adding the hot milk to the eggs, not the other way around. This is called tempering the eggs and prevents the eggs cooking too quickly resulting in scrambled eggs and not a silky custard.
By Back Roads Granola 01 Nov, 2018
1 / 3 c  butter or oil of your choice ½ c   organic coconut sugar 2 c    flour (any kind) 1 ½ tsp baking powder ½ tsp   baking soda 2    ripe bananas, mashed ½ c   milk (any kind) 1 tsp   vanilla extract ½ c   Back Roads Granola (any flavor)
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