The other day I decided to make some of the husband’s favorite sweets, the famous Madeleine Cakes from France. I know he is capable of sitting down with a platter of over 20 of these and devouring every single one within minutes. It’s definitely his weakness. That and orange flavoured Pimms. And since I’m pretty sure I’d lose my mind trying to make those Pimms cookies I try and make these every so often for a guy that is seriously a saint. He’s just so happy all the time and seems to make those around him happy as well.
The love of Madeleines has definitely been passed on to the next generation!
French Madeleine Cakes
1/2 cup butter
1 cup flour
1/2 tsp baking powder
1/8 tsp salt
3 large eggs
2/3 cup white sugar
1 tsp vanilla extract
1. Melt butter in microwave and set aside to cool.
2. In a bowl sift together all the dry ingredients.
3. With the electric mixer beat eggs and sugar together on medium speed until mixture has tripled in volume (about 5 minutes). Then add vanilla and beat to combine.
4. Gently fold flour mixture into sugar/egg mixture with a spatula. Be sure not to overmix!
5. Mix a small amount of egg mixture into melted butter to lighten it. Then fold into the sugar/egg batter in 3 additions. Cover and refrigerate for at least 30 minutes.
6. Spoon one tablespoon of mixture into buttered and floured madeleine pans (or even mini muffin pans).
7. Bake in 375 F (190 C) degree oven for 11-13 minutes (or until edges begin to brown).
8. Remove from pan and let cool. Serve with a dusting of powdered sugar. Enjoy!
(Recipe found here on the Joy of Baking site)
Today was one of those days that I just craved something from back home. It was a chilly and cloudy day and I was wandering around my kitchen trying to find inspiration for something to bake. I opened up my baking cupboard and the first thing I saw was a little carton of Maritime Molasses and a tiny tin of pumpkin pie spice. I knew immediately what I wanted to make.
I remember througout my childhood we always went to visit Peggy’s Cove (a famous Nova Scotia tourist destination with famous lighthouse). We always stopped at the Peggy’s Cove restaurant to have a piece of their famous Gingerbread.
So today that’s just what I made. It’s an easy cake to bake and the sauce whips up in minutes. It is very moist and rich with a tiny hint of the spicy ginger. My kids love it and we almost managed to finish the whole cake. Shame on us.
Click for recipe…
Today was a beautiful sunny day. A bit on the chilly side but the smell of spring is definitely in the air. And with that smell of spring comes the irresistable urge to clean and organise my house.
In between all this cleaning and organising I made some mini Orange Blossom Water Cakes with Mandarine Glaze. A friend brought me the Orange Blossom Water a while ago and I’ve been really looking forward to baking with it. I’ve never used it but have seen many Middle Eastern and Mediterrenean recipes which call for it. It has such a pungent perfumy smell that becomes so mild when baked in these cakes.
Orange Blossom Water Cakes with Mandarine Glaze
1 1/2 cups All purpose flour
2 tsp baking powder
small pinch of salt
1 Tbsp grated orange zest
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup buttermilk
1 tsp orange blossom water
1/2 cup melted butter (unsalted)
1. Sift flour, baking powder and salt together.
2. Beat eggs, lemon zest, brown sugar and white sugar until light and frothy.
3. Add flour mixture to egg mixture and mix until just combined. Add buttermilk mixed with orange blossom water and melted butter. Mix until combined.
4. Pour into buttered cake pan (or mini cake pans). Bake in 350 degree oven (35-45 minutes for one large cake or 20-25 minutes for small cakes.
5. For glaze mix 1/4 orange juice with 1 cup powdered sugar. You can also add a little splash of the orange blossom water and some grated mandarine peel. Pour over cakes.
It’s a little overcast today. The kids are home on vacation for the settimana bianca. My mom is visiting. My friend brought me buttermilk from France. I had a craving for chocolate. All of these are perfect excuses to make a good cake. I found this recipe on the joy of baking website and I tweaked it ever so slightly (adding half sour cream and half buttermilk). As always it’s really simple and the result so yummy. I made the mistake of asking the kids if they want a piece of coffee cake and they all bolted while making gagging noises. I guess they don’t understand that there’s no coffee in it. Oh well. All the more for us.
And can I just talk for a second about the combination of cinnamon with chocolate? It’s just so…harmonious together. The cinnamon really deepens the richness of the dark chocolate I used. It gives it a little umph if you know what I mean. I had to google the spelling of umph. Get recipe here.
I have fall fruits and vegetables on my mind. And baking of course…