Ingredients: 1 16.5oz roll refrigerated cookie dough 1/4 c all-purpose flour 1 1/3 c toffee bits 1/2 c L’Epicurien Salted Butter Caramel Spread Directions: Preheat oven to 350°F. Line 8-inch pan with parchment paper, or grease well. In a large bowl, break apart cookie dough. Add flour and 1 cup toffee bits. Mix until well … More Salted Caramel Blondies with L’Epicurien
For the cake: 2 1/2 c all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground clove 1 large eggs 1 c sugar 1 1/4 c vegetable oil 1 c Bernard Michaud Traditional Liquid Honey 3/4 c lukewarm coffee (brewed, or instant … More Honey Cake with Bernard Michaud Traditional Liquid Honey
Ingredients For the cake 175g/6oz raisins 350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried 500g/1lb 2oz currants 350g/12oz sultanas 150ml/¼pt brandy or sherry, plus extra for feeding 2 oranges, zest only 250g/9oz butter, softened 250g/9oz light muscovado sugar 4 free-range eggs, at room temperature 1 tbsp black treacle 75g/3oz blanched almonds, chopped 250g/9oz plain … More Traditional Christmas Cake with L’Epicurien Holiday Jam
Ingredients 1 1/2 cups fresh raspberries 1/3 cup light brown sugar 1 small orange or clementine, zested 2 1/4 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 12 tablespoons chilled unsalted butter, cut into small pieces 1/3 cup to 1/2 cup milk Quai Sud Naturally Flavored Rose Pure Cane Sugar Directions Heat the oven to … More Raspberry Scones with Rose Quai Sud Pure Cane Sugar
Ingredients 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup shortening 1 egg yolk 1/2 cup milk 10 apples – peeled, cored and thinly sliced 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 egg white L’Epicurien Apple Tatin Jam Directions Preheat oven to 375ºF. In a large bowl, combine flour and salt. … More Apple Bars with L’Epicurien Apple Tatin Jam
Ingredients 1 cup white sugar 1/2 teaspoon ground cinnamon 2/3 cup pumpkin puree 3/4 cup all-purpose flour 1 teaspoon baking soda 2 tablespoons butter, softened 8 ounces cream cheese 1 cup confectioners’ sugar 1/4 teaspoon vanilla extract confectioners’ sugar for dusting 3 eggs, beaten L’Epicurien Chocolate and Hazlenut Spread Directions Preheat oven to 375ºF. … More Pumpkin Roll with L’Epicurien Chocolate and Hazlenut Spread
Ingredients For crust: Nonstick vegetable oil spray 2 cups gingersnap cookie crumbs (about 9 ounces) 1 cup pecans (about 3 1/2 ounces) 1/4 cup (packed) golden brown sugar 2 tablespoons chopped crystallized ginger 1/4 cup (1/2 stick) unsalted butter, melted For filling: 4 8-ounce packages cream cheese, room temperature 2 cups sugar 1 15-ounce can … More Pumpkin Cheesecake with Le Saunier de Camargue
Ingredients 1 package chocolate almond bark or candy melts 3/4 cup mini pretzels 1/2 Reese’s Pieces Candy (or M&Ms) Candy eyes 1-2 teaspoons Terre Exotique Hawaiian Black Salt Directions Line a large baking sheet with Parchment paper. Spread Pretzels evenly on parchment paper leaving a 2 inch boarder empty between the pretzels and the edge … More Salted Halloween Monster Bark with Terre Exotique Black Salt
Ingredients Vegetable oil cooking spray 6 small apples, washed and dried, stems removed 2 bags La Maison d’Armorine Salted Butter Caramels 1/4 cup pulp-free orange juice 1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces Assorted small candies, chopped nuts and sprinkles Special equipment: 6 craft or thick wooden sticks Directions … More La Maison d’Armorine Salted Butter Caramel, Chocolate and Candy Apples
Ingredients Flour, for dusting 2 sheets frozen puff pastry (about 1.1 pounds), thawed 21 ounces L’Epicurien Wild Blueberry Jam 1 egg 1 cup powdered sugar, sifted 2 to 3 tablespoons whole milk 1/2 tsp. vanilla Directions Preheat oven to 400˚F. On a smooth surface lightly dusted with flour, unfold puff pastry sheets and roll them … More
Sardines & Chocolat 