Stuffed Brioche Sandwiches with L’Epicurien

Ingredients: 4 (1/2″-3/4″ thick slices brioche bread 1/4 L’Epicurien Chocolate & Hazelnut Spread 1/4 c L’Epicurien Raspberry Seedless Jam 2 large eggs 1/3 c all-purpose flour 1/3 c whole milk 2 T water canola oil, for frying 3/4 c granulated sugar, for topping 1/2 tsp ground cinnamon, for topping Directions: Slice the brioche and remove … More Stuffed Brioche Sandwiches with L’Epicurien

Traditional Christmas Cake with L’Epicurien Holiday Jam

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

Raspberry Scones with Rose Quai Sud Pure Cane Sugar

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

Apple Bars with L’Epicurien Apple Tatin Jam

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

Pumpkin Roll with L’Epicurien Chocolate and Hazlenut Spread

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

Pumpkin Cheesecake with Le Saunier de Camargue

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

Salted Halloween Monster Bark with Terre Exotique Black Salt

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