This week’s recipe was selected by Margo of Effort to Deliciousness and you can find the recipe for these madeleines on her blog! Thanks to Margo this was my first madeleine recipe and I can’t wait to make more!!!
I made this recipe based on a few key factors this week:
1. Snow/ice days (Tuesday is snow day #2 so extra time allows for more baking! Yay! :-))
2. Newly purchased madeleine pan (many thanks to my Brother & Sister-in-law for the Williams Sonoma gift card for Christmas!)
3. The fact that I had all necessary ingredients (except the heavy cream) in the kitchen
So yes! Right now I’m a little snow/ice stranded here in Atlanta and I don’t mind it one bit since it allows for extra baking/cooking (seriously since Saturday I have made these madeleines, sourdough bread (starting with getting the starter going), pizza (with biga) and the French Fridays with Dorie recipe for the week. So it’s been an awesome weekend!!! And I’m also very grateful that I have a market right across the street that carried eggs & heavy cream to help!
I have to say, the madeleines came out beautifully! Very, very elegant looking and quite tasty. We had a couple and I decided to freeze the rest but I just know they won’t be as delicious as the freshly made ones! I had a little bit of difficulty trying to get the hazelnut spread into the madeleines- which also isn’t too much of a surprise given my limited experience with tips. The spread I used wasn’t Nutella- they had free samples of this other hazelnut spread that I ended up buying (who’s name escapes me!) but was just as yummy :-)
I am just realizing that I never posted this and I made the ice cream way back at the end of July! You can tell school has started! I used Green & Black’s 70% and the ice cream was outstanding. What a luxurious flavor! Thanks to Katrina of Baking and Boys for this selection!
Apologies to the banana cake. This photograph does not do you justice!
I really, really enjoyed all the options with this recipe. Basically, as long as you have some over-ripened bananas, you too can have a banana cake! I made the single layer version with thoughts of this cake serving as that early afternoon cake with coffee or tea (but basically it turned into “any time you get hungry take a slice cake”). I halved the recipe to accommodate a single layer and the only addition I made was to add only a 1/4c of coconut and added a 1/4c of the mini semisweet chocolate chips. I really enjoyed that addition and it really made the cake spectacular!
This week’s recipe was selected by Kimberly of Only Creative Opportunities so head on over to her blog so you also can enjoy the versatility of this recipe!
I couldn’t wait to make these as I am a big fan of peppermint patties! These peppermint-patty brownies came out in perfectly spectacular fashion. I usually need to bake brownie recipes a few times before I finally get the hang of the cooking time, etc. These were perfect the first time which I loved. A bag of patties cost over $5 so I opted for a bag of Peppermint Patty Pieces instead:
I wasn’t sure what to expect from the pieces- the chocolate shell melted and left little spots of white and blue within the brownies but the peppermint was definitely noticeable. We ate a few warm with some ice cream (how could we not!!!!) :-) and then I froze the rest. Even freezing them was a great move- any time we were craving a sweet it was easy to just take one and pop it in the microwave for a few seconds. This is definitely a winning brownie recipe and I can’t wait to make another batch!
Head on over to Karen’s blog to check out the recipe! :-)