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Marley Goldin | Easy Elevated Recipes

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Pumpkin Spice Hot Chocolate combines the warmth of hot cocoa with the aromatic spices of pumpkin pie, and earthiness of real pumpkin puree for a cozy Fall dessert drink.

Creamy Pumpkin Spice Hot Chocolate for Two
-2 cups milk of choice
-⅓ cup dark chocolate chips
-2 tablespoons pumpkin puree
-½ teaspoon pumpkin pie spice
-2 tablespoons granulated sugar
-1 tablespoon cocoa powder

-To a pot or large saucepan, add the milk and chocolate chips over medium heat. Continue to heat, whisking frequently until chocolate chips are melted and integrated into the milk (about 3-5 minutes).
-Add the pumpkin puree, pumpkin pie spice, granulated sugar, and cocoa powder and continue to heat and whisk, until your hot chocolate is smooth with no lumps.
-Pour equal amounts into two mugs. Garnish and serve hot immediately.

Comment "inbox" to have recipe link sent to you https://marleysmenu.com/pumpkin-spice-hot-chocolate/ taken in St. Simons Island, Georgia by @marleysmenu

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9

9 hours ago

@proseccodoc_usa is vibrant, light, fruity, and flavorful, making it super versatile! It can be paired with a wide range of foods including two of my favorite easy go-to appetizers: Fig & Brie Crostini and Burrata Caprese. Prosecco DOC is uniquely delicious; it’s made in northeastern Italy, where Glera grapes benefit from sunny days and cool nights, creating those iconic fresh, fruity flavors. Grab the recipes for the easy pairings below and pour yourself some Prosecco DOC to make any meal feel special. #ProseccoDOCPartner #PairTheProseccoDOC #for21+

Fig & Brie Crostini (pairs perfectly with Villa Sandi Prosecco DOC Il Fresco Brut!)
-1/2 baguette, sliced
-2 tablespoons olive oil
-8 ounces brie, sliced
-fresh thyme
-6 fresh figs, halved
-2 tablespoons honey
Brush both sides of the bread with olive oil and top with brie. Toast on the top rack of the oven at 400°F for about 5 minutes until the cheese melts and the bread is crispy. Top with fig, thyme, and honey

Burrata Caprese (my favorite pairing for Torresella Prosecco DOC Extra Dry)
-2 tomatoes, sliced thin
-1 tablespoon olive oil
-flaky sea salt and pepper to taste
-4 ounces burrata
-fresh basil, chopped
-2 tablespoons balsamic glaze
Add the tomatoes to a plate and drizzle with olive oil. Add salt and pepper and top with burrata and basil. Finish with balsamic glaze.

🇪🇺 Campaign financed according to UE regulation no. 2021/2115 | Ministry of Agriculture, Food Sovereignty and Forests 🇮🇹 by @marleysmenu

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41

a day ago

This Vegan Mushroom Gravy is thick, flavorful, and versatile, made in just 30 minutes and one pot to enhance any dinner plate.

-3 tablespoons olive oil
-8 oz baby bella mushrooms
-2 large shallots
-3 cloves garlic
-¼ teaspoon black pepper
-¼ teaspoon salt
-2 tablespoons flour
-2 cups vegetable broth
-2 teaspoons red wine vinegar
-1 tablespoon instant gravy granules (I use Bisto)

-Chop your mushrooms, dice your shallots, and mince your garlic. Add all three to a small pot or saucepan over medium heat with 2 tablespoons olive oil, salt, and pepper. -Cook until the juices of the mushrooms release (about 5-7 minutes).
-Add the remaining tablespoon of olive oil and flour and stir to form a roux, ensuring there are no lumps of flour left behind.
-Still over medium heat, add the broth and red wine vinegar. Stir, reduce heat to low and simmer for at least 15 minutes, stirring occasionally, to allow the gravy to thicken and the flavors to meld together.
-Add instant gravy mix and stir for about 1 minute. It should be a nice, thick consistency. If it’s thinner than you would like, let it simmer a little longer. Taste and add extra salt and pepper as needed.
-Serve hot over veggies, fish, mashed potatoes, biscuits—whatever you fancy!

Comment "inbox" to have recipe sent directly to you https://marleysmenu.com/30-minute-vegan-mushroom-gravy/ taken in Historic Downtown Brunswick by @marleysmenu

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5

2 days ago

These Twice Baked Mashed Potatoes takes creamy mashed potatoes and bakes them with cheese and green onions for the ultimate potato side dish.

-4 cups leftover mashed potatoes
-4 ounces cream cheese at room temperature (light or regular)
-2 ounces green onion
-8 ounces cheddar cheese

-Preheat your oven to 350°F and grate your cheese (if using a block) and dice your scallions.
-To a large mixing bowl, add the cream cheese and mashed potatoes and use your hand mixer on high to combine. (If you are using leftover mashed potatoes, it's okay if they are cold).
-Set aside half of the cheese and a handful of scallions. Use a rubber spatula to fold the rest of the cheese and scallions into the cream cheese mashed potatoes.
-Transfer the potatoes into a 9 x 13 casserole dish and use your spatula to smooth out the top.
-Add the remaining cheese in a thin layer on top of the potatoes.
-Bake on the top rack for 30-35 minutes. If after 30 minutes the cheese on top is not bubbling and starting to brown, turn your oven up to broil (500°F). Watch it closely and remove from the oven immediately once the cheese starts to bubble and brown (sometimes this happens in as quick as 30 seconds!). Garnish with remaining scallions and enjoy.

Comment "inbox" to have recipe sent directly to you https://marleysmenu.com/twice-baked-mashed-potatoes/ taken in St. Simons Island, Georgia by @marleysmenu

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5

3 days ago

This Cranberry Sauce with Apples tweaks the classic Thanksgiving side dish to easily elevate it without straying too far from the traditional taste. Just 5 ingredient, one pot, and 20 minutes!

-1 ½ cups apple juice
-¾ cup light brown sugar (packed)
-¼ teaspoon cinnamon
-12 ounces fresh cranberries (~ 3 ¼ cups)
-2 fresh apples

-To a small pot over medium heat, add the apple juice, brown sugar, and cinnamon. Simmer and stir until all of the sugar and cinnamon is dissolved into the juice.
-Still over medium heat, add the washed fresh cranberries and bring to a steady simmer.
-While the cranberries are simmering in the juice, wash, core, and chop your apple. For a finer, smoother sauce, dice the apple into small bits. If you want larger chunks (as pictured), chop apple into cubes, roughly ½ cubic inch.
-Add the apple to the pot and stir. Continue to simmer, stirring occasionally, until the cranberries pop, the apples soften, and the liquid thickens into a sticky sauce. This usually takes me about 12-15 minutes, but you can't overcook it! Just make sure you stir occasionally so nothing sticks to the bottom of the pot and burns. Cool and store in the refrigerator for up to 2 weeks. Enjoy!

Comment "inbox" to have recipe link sent your way https://marleysmenu.com/cranberry-sauce-with-apples/ taken in Historic Downtown Brunswick by @marleysmenu

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4 days ago

This Green Bean Casserole utilizes a secret ingredient to boost the natural flavors of your traditional Thanksgiving favorite for a whole new dinner sides experience.

-1 pound fresh green beans (halved)
-1 large yellow onion
-3 cloves garlic
-¼ cup dried porcini mushrooms
-2 tablespoons olive oil
-½ teaspoon black pepper
-1 pinch of salt
-21 ounces cream of mushroom soup
-4 ounces cheddar cheese
-2.8 ounces crispy fried onions

-Preheat your oven to 350°F and bring 10 cups of water to a boil in a large pot.
Trim the ends off your fresh green beans and cut them in half. Boil them until tender—about 10-15 minutes.
-Dice your onions and mince your garlic.
-Once your green beans are tender, strain them and dry them off with a kitchen towel.
-Add cooked green beans, onions, garlic, and porcini mushrooms to a frying pan with salt, pepper, and olive oil over medium heat until onions are transparent.
-Add cream of mushroom soup and mix well. Simmer on low for about 5 minutes to reduce excess moisture.
-Transfer your green bean mixture to a 9×13-inch oven-safe casserole dish (7.5 x 10.5-inch also works!).
-Top with a thin layer of cheese and finish with a layer of crispy fried onions.
-Bake for 30-35 minutes until cheese is nice and melted and crispy onions are starting to brown.

Comment "inbox" to get recipe link sent to you https://marleysmenu.com/green-bean-casserole-with-secret-ingredient/ taken in Historic Downtown Brunswick by @marleysmenu

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5 days ago

This Easy Maple Sweet Potato Casserole maximizes the caramel and vanilla flavors of maple syrup and the natural sweetness of the potatoes to bring bold taste with just a few ingredients!

-3 large sweet potatoes
-3 tablespoons unsalted butter (or nondairy subs)
-½ cup milk of choice
-¼ cup maple syrup
-½ teaspoon salt
-½ teaspoon cinnamon (optional)
-1 ½ cups mini marshmallows

-In a large pot, bring 10 cups of water to a rolling boil.
Peel your sweet potatoes and remove any discoloration or lumps. Then, chop them into small chunks, about 2 inches in diameter to speed up their cooking time.
-Boil sweet potatoes until fork-tender (usually 25-35 minutes).
-Drain potatoes and add them to a large mixing bowl. For best results, use a potato masher or fork to mash sweet potatoes and remove any lumps.
-Preheat your oven to broil (500°F).
-Add butter and ¼ cup milk and use your hand mixer on high to mix until smooth. Assess consistency. We are aiming for light and airy (think mashed potatoes). Add more milk if necessary (up to ½ cup total).
-Add maple syrup, salt, and cinnamon (optional) and mix to combine.
-Transfer sweet potatoes to a 9" x 13" baking dish and top with mini marshmallows. Stick your sweet potatoes under the broiler for 30 seconds – 1 minute, until marshmallows brown on top.

Comment "inbox" to have recipe sent to you https://marleysmenu.com/5-ingredient-maple-sweet-potato-casserole/ taken in St. Simons Island, Georgia by @marleysmenu

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6 days ago

Leftover Halloween Candy Cookies repurpose your post-Halloween candy stash into chewy, chocolate candy-studded delights.

-1 ½ cups leftover chocolate Halloween candy, roughly chopped
-½ cup softened unsalted butter
-1 cup light brown sugar
-1 tablespoon vanilla extract
-1 large egg
-1 ¾ cup all-purpose flour
-¼ teaspoon table salt
-½ teaspoon baking soda

-Preheat your oven to 375°F and line two large baking sheets with parchment paper or a reusable baking mat. Roughly chop the Halloween candy into small chunks.
-To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
-Add the egg and vanilla extract and use your hand mixer on low to combine.
-Add the flour, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
-Add the chopped candy to your dough and use a rubber spatula to fold to combine. I like to keep a small handful of each out to place on top of the cookie dough once it's formed into cookies.
-Use a large cookie scoop or 4 tablespoons of dough to form your cookies, adding them to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading. Add the conserved candy on top.
-Bake for 8-10 minutes on the bottom rack. It's okay if they are slightly underdone. Allow them to cool on the baking sheet so they continue to bake as they cool. If you want perfectly round cookies, use a round cookie cutter, scooting it around the cookie while they are still hot. Enjoy!

Comment "inbox" to have recipe DMed to you https://marleysmenu.com/leftover-halloween-candy-cookies/ taken in Historic Downtown Brunswick by @marleysmenu

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7 days ago

These fudgy and delicious Leftover Halloween Candy Brownies will turn your trick-or-treat leftovers into the best ever treat! Simple foolproof recipe with just one bowl required!

-½ cup unsalted butter (softened)
-1 tablespoon neutral oil
-1 ¼ cups granulated sugar
-2 large eggs
-2 teaspoons vanilla extract
-½ cup all-purpose flour
-½ cup unsweetened cocoa powder (I used dark)
-¼ teaspoon salt (plus an optional extra pinch of flaky salt for the top)
-2 teaspoons espresso powder (optional)
-1 ½ cups leftover chocolate Halloween candy, roughly chopped

-Preheat the oven to 350°F and line your pan with parchment paper.
In a large mixing bowl, use a hand mixer on high to combine the softened butter, oil, and sugar for 2-3 minutes to cream together.
-Add the eggs and vanilla and use the hand mixer on low until combined.
-Mix in flour, cocoa powder, espresso powder (optional), and salt and combine until smooth. Your batter should be light and airy.
-Use a spatula to fold in 1 cup of chopped candy.
-Transfer the brownie batter to your prepped pan and use a spatula to spread it out in an even layer. Sprinkle the rest of the candy on top.
-Bake for 25-30 minutes on the top rack of the oven, until the middle doesn't wobble when shaken. Option to crack on sea salt or pink Himalayan salt. Allow to cool completely before removing from the pan and slicing into 9 or 16 brownies!

Comment "inbox" to have recipe link sent straight to you https://marleysmenu.com/leftover-halloween-candy-brownies/ taken in St. Simons Island, Georgia by @marleysmenu

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8 days ago

This pumpkin dump cake has two distinct layers- a pumpkin pie layer with condensed milk and pumpkin puree, and a buttery crumble layer with yellow cake mix and chopped pecans. One dish and less than ten minutes of hands-on time!

-2 (15 oz) cans pumpkin puree
-1 (14 oz) can sweetened condensed milk
-1 tablespoon pumpkin pie spice
-2 large eggs
-1 (15.25 oz) box yellow cake mix
-½ cup chopped pecans (optional)
-¾ cup unsalted butter (+ more for greasing pan)

-Preheat oven to 350°F and grease a 9×13 casserole dish.
-Add the pumpkin puree, condensed milk, pumpkin pie spice, and eggs to the dish and whisk to combine. Once smooth, flatten it out with a spatula.
-Add the dry box cake mix (as is) on top and spread it out in an even layer. Sprinkle the pecans on top.
-In a Pyrex measuring cup or other microwave-safe dish, melt the butter in the microwave in 20-second intervals, stirring in between until completely liquefied. Then, pour the butter over the cake mix and pecans, doing your best to completely cover the dry mixture. If need be, tilt the dish back and forth to spread the butter out over top.
-Bake at 350°F for 45-50 minutes until the cake layer is firm. Allow to set for at least 30 minutes. Serve warm.

Comment "inbox" to have recipe link DMed https://marleysmenu.com/pumpkin-dump-cake/ by @marleysmenu

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9 days ago

These Sweet Potato Zucchini Fritters are the perfect balance of savory and sweet, with a delightfully crispy exterior.

-1 pound sweet potato
-1 pound zucchini
-1 teaspoon salt
-2 large eggs
-¾ cup all-purpose flour
-½ teaspoon pumpkin pie spice (or cinnamon)
-¼ to ½ cup olive oil (for frying)

-Peel your sweet potato and zucchini and use a cheese grater or food processor to shred them and add them to a large mixing bowl.
-Add the salt to the shredded veggies and set aside for 5 minutes to allow the salt to pull excess liquid out of the zucchini and sweet potato. After 5 minutes, use a cheese cloth to squeeze out the excess juice over the sink.
-Add the dehydrated shredded zucchini and sweet potato back to the large mixing bowl and add the eggs, flour, and pumpkin pie spice or cinnamon. Use clean hands or a spatula to combine.
-Grab one handful of the mixture at a time and roll it to form 10 roughly equal sized balls. Line them up on a baking sheet or clean plate until you are ready to fry them.
-Add enough oil to a large saucepan or shallow pot so that the oil is about 2 inches deep. Get the oil hot over medium heat for about 5 minutes. Test that the oil is ready by dropping a tiny piece of the mixture into the oil. It should immediately sizzle and brown.
-Once the oil is nice and hot, carefully drop your fritters into the oil, 3 at a time, leaving space in between each. Use a spatula to press down on the fritters in the pan to flatten them to around 1 inch or less.
-Fry over medium heat until you see the edges turning brown (about 5 minutes) and then flip. Fry until both sides are golden brown, then transfer to a paper towel to absorb excess oil.

https://marleysmenu.com/sweet-potato-zucchini-fritters/ taken in St. Simons Island, Georgia by @marleysmenu

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10 days ago

This crispy, buttery, and delicious Pumpkin French Toast uses real pumpkin puree and warming spices to bring rich flavor with a festive flair to your breakfast plate.

-¼ cup milk (or half and half, or heavy cream)
-½ teaspoon pumpkin pie spice
-1 tablespoon brown sugar
-2 large eggs
-½ cup pumpkin puree
-4 tablespoons unsalted butter (for frying)
-4 slices stale bread (or day old)

-To a shallow bowl, add the milk, brown sugar, and pumpkin pie spice and whisk to combine.
-Crack your eggs into the bowl with the spiced milk and whisk until smooth.
-Add the pumpkin puree and whisk again to combine.
-Add about 1 tablespoon of butter to a large frying pan over medium heat and allow butter to melt, tilting the pan to coat the bottom with butter.
-Once your pan is hot and butter is melted, dip the bread into the pumpkin egg wash, one slice at a time, coating both sides and transferring immediately to the hot pan.
-Allow your French toast to fry for 2-5 minutes before flipping and cooking on the other side. Both sides should be golden brown.
-Repeat for all 4 slices of bread, adding more butter to the pan as needed.
-Serve hot with maple syrup!

Comment "inbox" for a DM of the recipe link https://marleysmenu.com/pumpkin-french-toast/ taken in Historic Downtown Brunswick by @marleysmenu

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11 days ago