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 :-)
Happy New Year and Happy 3rd Anniversary TWD!
This first recipe of 2011 was selected jointly by Laurie of Slush and Jules of Someone’s In the Kitchen. First off, many, many thanks to Laurie and Jules for everything they do for Tuesdays with Dorie!!!!! Secondly, head to their blogs to see how these cookies probably should have turned out and to get the recipe so you can give it a shot! :-)
Ok! On to the recipe. Typically, I get along well with all of Dorie’s recipes. Of course at the beginning there were a few issues while I was earning my baking wings but things have been pretty consistent (and very yummy!) ever since. I’m not sure what happened with the crackles! We just did not get on very well together. It started while all the ingredients were mixing- it began as one large ball but by the time I added the entire flour mixture everything came apart and was very crumbly. I wondered if maybe the issue was the stand mixer- was it too small? Was that why it fell apart? Either way, I went to work getting everything back together by hand and what a buttery, slick mess that made! Even after refrigeration the dough firmed up but it was still pretty buttery.
The cookies didn’t crackle so much while in the oven, some split apart but I don’t think that’s what was intended! The flavor of the cookies was pretty decent but the texture wasn’t my favorite (then again my husband kept going back to them again and again for more!). They reminded me in a way of the World Peace Cookies and boy do I love those! I sure am eager to see how they turned out for everyone else!
I can’t believe how quickly Christmas and New Year’s have come and gone! All that preparation and then *poof* into 2011 we go. It is my favorite time of the year so I am always a little sad having to face down the rest of winter and look forward to Winter Break in February!
I made more cookies this year (8 different varieties) than I ever had before. The last week of school was incredibly busy with baking every night and at one point my husband came home to have to step around cookies sheets cooling off on the floor just outside the kitchen in our apartment. All of my recipes this year came from: Martha Stewart’s Holiday Cookies magazine, Dorie’s Baking From My Home to Yours, the Sopranos Family Cookbook (no matter what you think of the show- the book has some GREAT classic Italian recipes), and the King Arthur Flour website where I found some great recipes (and ingredients!)
So where to start? From Martha I made: Chocolate Espresso cookies; Sugar cut outs (I subbed about a teaspoon of fiori di sicilia flavor for some of the vanilla- WOW!!!!!!); White Chocolate Covered Peppermint cookies (think of thin mints covered in white chocolate with peppermint pieces on top); and one of my personal favorites- Cranberry Coins. The cranberry coins were basically ice-box butter cookies with pieces of chopped dried cranberry. I wasn’t sure how they would come out but they were really tasty- and one of the favorites of the recipients of my cookie boxes for Christmas. But back to my favorite secret ingredient for a minute- fiori di sicilia is a citrus flavoring. I used it for the first time in my cut outs and the aroma is incredible alone. Just a little less than a teaspoon really took this cookies to another level and even after they baked you could still smell the citrus. Just amazing. I want to go make a pound cake just to use it again!
Purchase fiori di sicilia here
Two of my favorite cookies to bake for Christmas from BFMHTY are the World Peace cookies (which I ended up making twice because my husband has very little restraint around them) and the Thumbprints for Us Big Guys. I always make thumbprints for Christmas because it seems like the Christmas thing to do. To be honest? I think they are such a pain. I hate how the jam always sticks to the wax paper. These are the things that drive me nuts ;) But I do like how much versatility you have with jam flavorings- of course I went for the raspberry/hazelnut option. The rest of my cookies included Pignoli cookies (from the Sopranos) and I learned that these by far are the stickiest cookies in the world! It was my first time making them and I know it made my Mom happy. Next year I’ll add the rainbow layer cookies to my Italian cookie collection. And to wrap things up for good measure I also made a chocolate amaretti torte!
I made these Egg Nog muffins from King Arthur Flour for my husband to bring in to work and they were spectacular! Even if you are not a fan of egg nog you should consider making them. They weren’t overly egg nog-y, if anything they were incredibly moist. I didn’t use the optional egg nog flavoring, just vanilla.
And I think that wraps things up! Wow that was a lot of baking over a few short weeks! Thanks for sticking with me through this recap. Looking forward to all the baking 2011 has in store! Happy New Year!
I was so happy for such a yummy, fool-proof recipe! I was able to make these Sunday afternoon in-between grocery shopping, dinner and making lesson plans. The espresso was so flavorful with these cookies and they were so hard to stop eating (especially while they were still a little warm). Thanks to Donna of Life’s too short not to eat dessert first for this recipe!