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Rose Madeleines

12 Mar

I really love experimenting with different flavors and lately the flower essences have been getting my attention.  When I bought a bottle of Monin Violet flavored syrup last year to make violet buttercream macarons I knew this was the start of something great.  I used the syrup to make a divine violet buttercream for sangria cupcakes for my friend’s birthday.  I started googling recipes for other flower flavors and came across an idea for rose madeleines using a rose syrup.  I didn’t have any rose syrup but found a recipe to make it.  Since I already had rose water and bought some rose and lavendar extract at Sur La Table I decided to make my own syrup.  The recipe I found called for almost double the sugar to water and turned the finished product into a taffy so I had to add more water and reheated it until the mixture melted.  I added the syrup to David Lebovitz’s madeleines and tinted them pink for a wonderful subtle flavor.  My husband loves madeleines since he had the green tea flavor I made earlier in the year.  I will be making madeleines for the wedding so

Adapted from David Lebovitz The Sweet Life in Paris

Makes 24 regular size cookies

Rose Madeleines

  • 1/3 cup rose syrup (recipe below)
  •  9 tablespoons unsalted butter, melted and cooled to room temperature
  • 3 large eggs, at room temperature
  • 2/3 cup granulated sugar
  • dash of salt
  • 1 1/4 cups flour
  • 1 teaspoon baking powder (preferably aluminum free)
  • 1/3 cup rose syrup
  • couple drops red food coloring

In the bowl of an electric mixer, whip the eggs, sugar and salt for 5 minutes until frothy and thickened.

Add the flour, and baking powder and using a spatula to fold in the flour as it is being added gradually into the batter.

Add the rose syrup to the cooled butter and slowly dribble the butter in the batter  while simultaneously folding it in with the spatula until all the butter is incorporated.  Cover the bowl and refrigerate for at least 1 hour up to but no longer than 12 hours.

Butter the madeleine molds lightly.  If using nonstick molds that is all you need to do otherwise dust with flour and tap off any excess. 

Preheat oven to 425F.  Using a teaspoon, plop a generous amount of batter into the center of the mold.  It does not have to fill the mold.  Leave the dough in a mound and do not spread as the heat from baking will spread it out.

Bake for 8-10 minutes or until cakes feel springy and just set.  Remove from the oven and tilt the pan so cookies fall onto the cooling rack.

When cookies are cooled sprinkle with powdered sugar if desired.

Rose Syrup

  • 3/4 cup water
  • 3/4 cup sugar
  • 1 teaspoon rose water
  • 1/2 teaspoon rose extract
  • couple drops red food coloring

 Cook the sugar and water under sugar is dissolved and mixture reduces and becomes the consistency of syrup.  Takes about 10-15 minutes.  Add the rose water and extract.  Tint with food color if desired.

Green Tea Madeleine Cookies

21 Jan

Ever since our trip to Paris in 2009 I/we are obsessed with all things french.  So when Mariya became engaged it was only fitting to do a parisian themed wedding.  Since I am making everything for the dessert buffet I decided to include the madeleine cookie.  I never had this cookie and even when we were in Paris I did not try the madeleine.  I just like the shape of it because it’s a seashell shape and I love the ocean.  I bought a couple of the madeleine pans and since Larry was home I made a batch. 

This recipe comes from David Lebovitz book The Sweet Life in Paris.  This book combines his adventures living in Paris with fantastic recipes.  Having been there I can relate to his stories and I just have to laugh how true it is.  I envy him because his is a life I would love to live.  His recipe is for lemon glazed but he gave a few variations and I tried the green tea because I had the matcha powder and it called for orange zest and since I did not have lemons but Larry did have oranges it was the way to go.  The green tea variation called for a few swipes of zest and I added the zest of the whole orange.  It did overpower the green tea but that was my purpose.  This was the 2nd recipe I tried for the madeleines.  I prefer this recipe because I got the gorgeous hump that I like vs another recipe where there wasn’t much of a hump. 

I made these cookies one evening and Larry eat so many of them.  He had gone to the store to buy some vanilla Oreos and when he came home I already had them made.  He tried one and put the Oreos away.  He never had a madeleine before and said they were excellent.  I sent the remaining cookies with him to enjoy later.  They are light cookies and excellent with tea or coffee.  They are best served the day they are made but Larry said they were still great several days later.  Store them in an airtight container up to 3 days after baking or freeze plain cookies up to one month.  I plan on making more varieties in the future but will use this recipe as the basic because of the good results. 

Adapted from David Lebovitz The Sweet Life in Paris

Makes 24 regular size cookies

Green Tea Madeleines

  •  9 tablespoons unsalted butter, melted and cooled to room temperature
  • 3 large eggs, at room temperature
  • 2/3 cup granulated sugar
  • dash of salt
  • 1 1/4 cups flour
  • 1 teaspoon baking powder (preferably aluminum free)
  • 2 teaspoons green tea powder (matcha)
  • zest of 1 small orange

In the bowl of an electric mixer, whip the eggs, sugar and salt for 5 minutes until frothy and thickened.

Add the flour, baking powder and matcha and using a spatula to fold in the flour as it is being added gradually into the batter.

Add the orange zest to the cooled butter and slowly dribble the butter in the batter  while simultaneously folding it in with the spatula until all the butter is incorporated.  Cover the bowl and refrigerate for at least 1 hour up to but no longer than 12 hours.

Butter the madeleine molds lightly.  If using nonstick molds that is all you need to do otherwise dust with flour and tap off any excess. 

Preheat oven to 425F.  Using a teaspoon, plop a generous amount of batter into the center of the mold.  It does not have to fill the mold.  Leave the dough in a mound and do not spread as the heat from baking will spread it out.

Bake for 8-10 minutes or until cakes feel springy and just set.  Remove from the oven and tilt the pan so cookies fall onto the cooling rack.

When cookies are cooled sprinkle with powdered sugar.

Red Velvet Brownies

26 Dec

I was cruising the December 2010 issue of southern Living when I came across some red velvet recipes to include this brownie.  Since we love red velvet and brownies I had to add these for my christmas eve spread.  I modified the recipe because I prefer a denser chewier brownie as the original recipe was more of a cake brownie.  I also had to halve the original frosting recipe as it was too much icing for a little 9 square pan.  They turned out exactly they way I hoped and preferred and were enjoyed by all. 

Adapted from Southern Living

Red Velvet Brownies

makes 16

  • 1 4 oz bittersweet chocolate baking bar chopped or chips
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 oz red liquid food coloring
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • dash salt

Preheat oven to 350F.  Line bottom and sides of pan with aluminum foil; lightly grease foil.

Microwave chocolate and butter in a large microwave safe bowl at high about 1 1/2-2 minutes until melted and smooth stirring at 30 second intervals. 

Whisk in sugar.  Add eggs 1 at a time, whisking until just blended after each addition.  Gently stir in the flour and remaining ingredients.  Pour mixture into the prepared pan.

Bake for 44-48 minutes or until wooden pick inserted in the center comes out with a few moist crumbs.  Cool completely on a wire rack about 2 hours.

Lift brownies from pan, using foil sides as handles; gently remove foil.  Spread with frosting. 

White Chocolate Cream Cheese Frosting

  • 4 oz white chocolate chopped or chips
  • 4 oz cream cheese, softened
  • 2 tablespoon butter, softened
  • 1 cup powdered sugar
  • dash of salt
  • 1 teaspoon vanilla extract

Microwave the chocolate for 1 minute.  Stir until smooth. 

Beat cream cheese and butter at medium speed until creamy.  Add the melted white chocolate.  Gradually add the powdered sugar and salt, beating until blended.  Stir in vanilla.