Marla Meridith logo by smash

Recipe: All Butter Pastry Pie Crust



~ Marla Meridith

Recipe: Crescent Wrapped Baked Brie



~ Marla Meridith

Recipe: Raspberry Brioche Bread Pudding

We love this breakfast favorite, Raspberry Brioche Bread Pudding recipe. Simple and delicious to prepare for weekend feasts and brunch.

8 servings

2 tbsp unsalted butter, softened
1 – 14 oz loaf brioche bread, cut into 1 inch cubes
6 large eggs
2 cups whole milk
2 cups heavy cream
1 Navel orange, juiced
3/4 cup pure maple syrup
1 tbsp pure vanilla extract
1 tsp cinnamon
1/2 teaspoon salt
12 ounces fresh raspberries, divided
powdered sugar for garnish

Preheat the oven to 350 degrees with the rack in the middle.
Grease a 13X9 inch casserole dish with the softened butter.
Place the bread cubes in the casserole dish.
In a medium bowl, whisk together the eggs, milk, cream, orange juice, maple syrup, vanilla, cinnamon and salt. Fold in 1/2 of the raspberries. Pour the mixture over the bread and gently press into the bread with a spatula. Allow to soak for 10 minutes. Top with the remainder of the raspberries.
Cover the french toast with foil. Bake for 30 minutes. Remove the foil and bake for an additional 35 minutes or until the casserole is puffed and golden brown. Spoon pudding onto plates and serve with maple syrup and softened butter.

~ Marla Meridith

Recipe: Strawberry Crepe Casserole

This is quite possibly the BEST breakfast/brunch recipe ever! Show off your cooking skills with this easy Strawberry Cream Cheese Crepe Casserole recipe.

8 servings

2 cups unsweetened vanilla almond milk
2 cups unbleached all-purpose flour
1/2 cup melted unsalted butter
6 large eggs
1/4 tsp Kosher salt
2 tbsp granulated sugar
2 tsp pure vanilla extract
canola oil for cooking
–strawberry cream cheese filling
2 (8 oz) packages cream cheese, at room temperature
1 (10 oz) jar all-fruit strawberry jam
2 tsp freshly squeezed lemon juice
1/4 cup unsalted butter, melted
sliced fresh strawberries
powdered sugar

For the crepes: Add all ingredients to a large bowl and whisk together by hand until smooth. Cover and refrigerate for at least 1 hour up to 12 hours.
For the filling: In a medium bowl, using a spatula, mix together the cream cheese, jam and lemon juice.
Lightly oil and heat a 10 inch cast iron skillet over medium heat. Place 1/4 cup of the batter in the center of the pan. With the back of a spoon gently spread the batter around to form a 6 inch circle. Cook for about 1-1 1/2 minutes or until the crepe is just cooked. Gently flip and cook another 30 seconds to 1 minute. Transfer & stack the finished crepes onto a large plate. Add more oil as needed to the pan. If the crepe batter gets too thick, add some water or milk to it and whisk to combine. The batter should spread very easily.
Lightly butter a 10x10x2 casserole dish. Preheat the oven to 350˚ Fahrenheit with the rack in the middle.
Arrange 1 crepe on a work surface and spread about 1 1/2 tbsp of the filling on the center of each crepe. Spread with the back of a spoon leaving a 3/4 inch border. Gently fold the crepe in half then half again. Layer the crepes in the casserole dish. Repeat with all remaining crepes and filling. Drizzle the top of the casserole with the additional 1/4 cup melted butter.
Bake for about 15-20 minutes or until the edges of the crepes are golden brown.
Serve immediately topped with powdered sugar and freshly sliced strawberries.

You can make the crepes ahead of time. Let them cool, then stack individual crepes with wax paper or paper towels to prevent sticking and place in an airtight bag. Refrigerate up to 5 days and freeze up to 2 months.

~ Marla Meridith

Recipe: French 75 Cocktail

Serve this celebratory French 75 Cocktail recipe, a bubbly treat for any occasion! Great for New Year’s Eve or any time you crave a bubbly toast!

1 cocktail

1/2 oz lemon juice
1/2 oz simple syrup
1 oz gin
3 oz Brut Champagne

Fill a cocktail shaker with ice. Add the lemon juice, simple syrup & gin. Shake well & strain into a chilled champagne flute or coupe glass. Top with champagne. Garnish with a lemon twist & a few raspberries.

~ Marla Meridith

Recipe: Baked Brie with Cranberry Sauce

There’s no reason why Thanksgiving recipes need to be complicated. Try this quick and easy appetizer: Baked Brie with Cranberry Sauce

6 servings

1 round (8 ounces) Brie cheese
1/2 cup homemade cranberry sauce (see notes for some recipe ideas)
top with toasted chopped pecans, walnuts or candied nuts (see notes)
your favorite crackers

Heat oven to 325 degrees F with the rack in the middle.
Place the cheese on a cookie sheet or bake safe tray. Bake 10-15 minutes or until the cheese has softened.
Spoon the cranberry sauce over the cheese, Bake for 5 minutes longer until the cranberry sauce is warmed through. Top with toasted or candied pecans.
Serve with crackers.

Try these cranberry sauce recipes:

Champagne Cranberry Sauce

Port Wine Cranberry Sauce

Maple Bourbon Cranberry Sauce

Maple Citrus Roasted Pecans




~ Marla Meridith

Recipe: Sweet Summer Raspberry Tarts

We love fresh summer raspberries by the handful and especially love them in these beautiful Sweet Summer Raspberry Tarts.

6 raspberry tarts

1/2 recipe Pâte Sucrée (Sweet Pastry Dough), chilled logs ( )
flour for dusting
1/2 recipe Creme Patisserie (Pastry Cream), chilled (
2 1/2 cups fresh raspberries
confectioners sugar for decoration

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Line a baking tray with parchment paper or a silicone baking liner.
–Make the tart shells
Remove the Pâte Sucrée log from the fridge and leave it out at room temperature before rolling out.
On a lightly floured surface, slice the log into 6 equal slices. Roll the dough discs out to about 1/8 inch thick.
Place the dough over individual tart tins and gently press it onto the bottom, corners and up over the sides of the tin. Once the dough is completely covering the tin, use a rolling pin gently over the edge to trim off excess. Do this for the remainder of the tart tins. Move the tarts to the prepared baking sheet.
Line the pastries with some parchment paper and fill with dry beans, dry rice or pie weights.
Blind bake the tarts for 15 minutes.
Remove the pie weights and bake for another 10 minutes.
Let the tart shells cool to room temperature.
–Assemble the tarts
Remove the pastry cream from the fridge, whisk before using.
Divide the cream evenly among the tarts. Top with the raspberries and some powdered sugar.
Serve immediately.

~ Marla Meridith

Recipe: Creme Patisserie {Vanilla Pastry Cream}

This pastry cream can be used in so many desserts, it’s especially great in fruit tarts, eclairs or enjoyed on it’s own.

4 cups of pastry cream

2 tsp vanilla bean paste or 1 vanilla pod
2 1/4 cups whole milk
2 large egg
4 egg yolks
3/4 cup confectioners sugar
1/4 cup cornstarch
–optional flavoring suggestions
lemon or lime zest
orange blossom or rose water
fruit or peppermint extracts
cinnamon or other spices you love
almond, praline or pistachio paste

Add the vanilla bean paste or scrape the seeds from the vanilla pod into a large saucepan. Pour in the milk and heat over medium-high heat, bring to
a boil.
Put the eggs and yolks into a heat proof bowl, add the sugar, cornstarch and whisk until smooth. Pour the boiling milk over the egg mixture and whisk constantly until completely combined. Pour this custard mixture back into the saucepan over medium heat. Cook and whisk constantly until thickened. Continue to cook for 2-3 minutes to combine flavors.
Remove from the heat and transfer to a bowl. Whisk in any additional flavorings. Press a piece or plastic wrap over the top of the pastry cream. Refrigerate until ready to use.
Refrigerate up to 3 days.

~ Marla Meridith

Recipe: Sparkling Champagne Popsicles

These Sparkling Champagne Popsicles will the a hit at any party or celebration. Wow guests with these beautiful and delicious pops!

6-8 popsicles

1 bottle Champagne (Prosecco or Cava great too)
1/4-1/2 cup agave syrup (sweeten to taste)
mixed berries
fresh mint or basil
simple syrup to sweeten

Choose your popsicle molds. Fill one with water to see how much Champagne you will need per pop.
Pour the correct amount of Champagne into a large measuring cup. Let the bubbles relax. If you want sweeter pops, stir in some simple syrup to taste.
Place some berries & mint/basil into the molds.
Fill the molds with the Champagne, leaving 1/4 inch at the top of the mold so they don’t spill over.
Freeze for at least 3 hours or until frozen.
Take out of the freezer and let sit a few minutes at room temperature so they can easily release from the molds.

~ Marla Meridith

Perfect Roast Chicken

The Perfect Roast Chicken recipe is essential for any home chef. Use it in so many recipes and enjoy on it’s own!

4-6 servings

1 4-5 pound whole (organic if possible) chicken, at room temperature giblets and neck removed from cavity
1/4 cup unsalted butter, melted
3 tbsp olive oil
1/4 cup dry white wine,
1 lemon, halved
kosher salt and freshly ground pepper
garlic powder
smoked paprika
1 head of garlic, roughly peeled and cut in half crosswise
3 fresh whole thyme or rosemary sprigs
chopped parsley

Preheat the oven to 425 degrees Fahrenheit with the rack in the middle.
Line a baking tray with foil, or lightly grease a roasting pan.
Remove the chicken giblets and remove any excess fat and leftover feathers. Rinse the chicken inside and out with cold water. Pat the outside dry with paper towels.
Season the cavity with salt & pepper. Stuff with the bunch of rosemary or thyme, and one half of lemon, and the head of garlic.
Brush the outside of the chicken with the melted butter, olive oil and wine.
Liberally sprinkle the outside of the chicken with salt, pepper, garlic powder and smoked paprika.
Roast the chicken for 1 hour 15-20 minutes, basting half way through cooking time. Bake until the juices run clear when you cut between a leg and thigh. Remove the chicken from the oven and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it as desired.

~ Marla Meridith

Decadent Flourless Chocolate Cake

This Decadent Flourless Chocolate Cake is exactly what all chocaholics need to satisfy their cravings. Simple to prepare & completely delicious!

10-12 servings

12 oz semisweet or bittersweet chocolate, chopped
12 tbsp (1 1/2 sticks) unsalted butter
1 1/2 tsp instant coffee or espresso
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
confectioners’ sugar for dusting

Pre heat the oven to 325 degrees Fahrenheit with the rack in the middle.
Spray a 9X2 inch spring form pan with cooking spray.
In a bain marie or in the microwave, melt the chocolate with the butter until creamy.
Mix in the instant coffee and salt.
In the bowl of a stand mixer (or using a hand mixer) whisk together the eggs and sugar until pale and creamy, about 8-10 minutes.,
Fold in the melted chocolate mixture, combine well. Pour the batter into the prepared pan.
Bake for 1 hour and 25 minutes, until a toothpick comes out wet but not gooey.
Cool the cake on a wire rack. Carefully remove from the pan and serve on it’s own or with a side of ice cream or freshly whipped cream.

~ Marla Meridith

Vegan Creamy Roasted Leek Soup



~ Marla Meridith