Sunday, May 22, 2016

Lemon-Glazed Madeleines

 
My daughter needed to prepare a film showing her making and explaining the steps of a French recipe - En Fran├žais, of course!  "May I please bake Madeleines?", she asked me.  "Yes!" I said.  "Good choice because they are easy and bake quickly."
Afterward we split one, the rest she decided to package up as little gifts for each of her teachers.  I was wishing we had more to enjoy for a snack.  It was too late in the evening to start a new batch and I thought, "why don't I make these more often?"  Well I will from now on.  Madeleines are easy, delicious, and special. Madeleines are quite pretty to look at but also are the perfect treat- perfect size, perfect taste, perfect texture.
Note:  I like these glazed or unglazed ---either way tastes great.  According to the original recipe, the glazed madeleines are to be left uncovered & not tightly-wrapped.  Well, we packaged them up so I hope the teachers still enjoyed their madeleines!

Lemon-Glazed Madeleines
adapted from David Lebovitz  (One of my favorite blogs!)

3 large eggs, at room temperature
2/3 cup granulated sugar
rounded 1/8 teaspoon salt
1 ¼ cup all-purpose flour
1 teaspoon baking powder
zest of two lemons
9 Tablespoons unsalted butter, melted and cooled to room temperature, plus 2 additional Tablespoons melted butter for preparing the molds
3/4 cup (150g) powdered sugar
1 ½ Tablespoon freshly-squeezed lemon juice
1 ½ Tablespoons water

Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the freezer.
In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.  Place the flour and baking powder into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. 
Add the lemon zest to the cooled butter, then add the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
To bake the madeleines, preheat the oven to 425 degrees.
Using a teaspoon, put a spoonful of batter in the center of each indentation and don’t worry if you’re not exact. Do not spread it.
Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.

Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle (they cool quickly - couple of minutes), dip each cake in the glaze on the scalloped side of the madeleine. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.











 





 




 


Friday, April 08, 2016

Confirmation Blessings

 





















Fitzy can't have a proper celebration without Goldie's Heirloom Cake!  I love this sweet picture of him from his First Holy Communion.  Here he is on the right ready to celebrate his Confirmation.
God bless Joshua. (God Bless Fitzy & Jack, too!)
xo Goldie

Wednesday, February 17, 2016

Baked Oatmeal

 

This is from Epicurious and technically is billed as being a "no-recipe needed" dish.  I still like to have measurements when I am baking so was glad to find that dry-to-wet ingredient proportions were included in their "recipe".  The idea of baked oatmeal sounds so inviting, doesn't it?  This recipe is more than perfect because it can be reheated and tastes just as great as when it first came out of the oven.  Baked oatmeal is a quick, delicious, and healthy way to start the day! Make this in advance and then scoop out a slice in the morning and reheat in the microwave (or in the oven) for breakfast.  You can serve alone or with additional milk and any other toppings that you prefer.  I recommend serving with a little sliced banana and milk on top.  The combination of textures and flavors from the chewy oatmeal & baked berries and the sliced banana & cold milk is scrumptions.

Baked Oatmeal
adapted from Epicurious

12-16 ounces fresh berries other fresh fruit (chopped apples or peaches would be very good)
2 cups old-fashioned or hearty rolled oats (not instant)
½ to 1 teaspoon cinnamon
½ teaspoon kosher salt
1 ½ cups milk
¼ cup maple syrup
2 to 3 Tablespoons brown sugar
4 tablespoons melted butter, cooled slightly (or use ¼ cup olive oil)
1 egg (beaten)

Preheat oven to 350 degrees.  Butter an 8-inch or similar size baking dish with butter.
Mix oats with salt and cinnamon in small bowl and set aside.  In large mixing cup or a bowl, stir together the milk, maple syrup, beaten egg, and melted butter.

Put berries in pan and distribute evenly so they cover the bottom of pan.  Sprinkle the brown sugar over the berries.  Pour oat mixture over berries – evenly distribute.  Pour milk mixture over evenly and do not mix.  Bake for 30-35 minutes until top is golden.  








I didn't let my melted butter cool enough and it coagulated when it got mixed in with the cold milk --no problem, still turned out great!









Tuesday, February 09, 2016

Double Chocolate Chip Cookies


These are my new favorite chocolate chip cookies.  I decided that I liked them better than my own chocolate chip cookie recipe.  My kids don't agree and tell me they still like mine best.  I love the crunch of this cookie - no chewy factor. It has a good dose of chocolate provided by a combination of chopped chocolate and chocolate chips.  The make-ahead slice & bake option is very nice.

Double Chocolate Chip Cookie
adapted from the Dining & Wine section of the New York Times, June 18, 2013

3 cups all-purpose flour
1 teaspoon baking soda 
2 sticks unsalted butter
1 cup sugar
1 cup light brown sugar (packed)
½ teaspoon kosher salt
2 large eggs
2 teaspoons vanilla 
8 ounces bittersweet chocolate, chopped
8 ounces bittersweet or semi-sweet chocolate chips

Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
Add egg and vanilla and beat on low speed for 15-30 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and chocolate chips and mix in.
Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over cookie log. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
Bake one sheet at a time, middle of the oven, for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto counter. Allow cookies to cool for at least 5 minutes before serving. They will keep for up to 3 days at room temperature.