Tag Archives: Cookies

TWD: Madeleines

twd madelines and teaIt’s Tuesdays With Dorie — where a whole bunch of bakers around the world all bake the same recipe from Dorie Greenspan’s cookbook, Baking With Julia and then blog the results.  Today we are featuring Madeleines.  The Madeleine (french pronunciation: ​[mad.lɛn], English /ˈmædln/  is a traditional small cake from the Lorraine region in northeastern France.

TWD Mad pan
I bought my petite-madeleine pan from Amazon last year in anticipation of today’s recipe.  My mini Madeleine pan makes 18 small shell-shaped tea cakes.

Contributing baker Flo Braker joined Julia when making Ladyfingers and Madeleines on her PBS TV show, Baking With Julia.  Both of these sponge cakes use the same genoise batter.  A genoise is a whole egg sponge cake. That is, it gets its lift from air retained in a whole egg and sugar mixture that is well-beaten. Our Tuesdays With Dorie hosts this week are Katie and Amy from Counter Dog. They have posted the recipe in its entirety and I hope you will check out there blog post!

TWD Mad batter
Meanwhile, my rebellious streak took hold of me this weekend and when I got my mini Madeleine pan off the shelf I noticed the Almond Lemon Madeleine recipe that came with the pan. Ahhhh, I have almonds, I love lemon flavor, and in a sponge cake cookie-looking thing — yes!  Eggs make up a big part of the success of a Madeleine.  My eggs are from a neighboring farm and much more yellow-orange than store-bought eggs.

twd madeliene piping
Pipe the batter into the molds for quick, even filling.  If you don’t have a piping bag you can use a Ziploc bag, snipping off a corner for easy piping once it’s filled with batter.

twd mad spoon
I also used a couple teaspoons and dropped the batter onto the pan to see if the little cakes baked up differently than when I piped the batter.

twd madeline cooling
I didn’t notice any difference.  Either way they turned out great.  These were baked for 8 minutes. I gently turned the pan upside-down over the cooling tray and the little sponge cakes dropped right out.

twd madeline powdered
French Madeleines are known by their heavy powdered sugar-coating.

twd  madeline chocolateFor my Chief Culinary Consultant I drizzled melted milk chocolate on a few.
twd fin madeline dof
My recipe made 72 little maddies.  I saved a few for the Chief and the rest will be delivered to two neighbors and one cousin!  A fun recipe I will no-doubt make again.

~Blessings, Catherine

Almond Lemon Madeleines
 
Is it a sponge cake or a cookie? You decide as you savor these delectable little treats!
Ingredients
  • 1 cup almonds
  • 1 cup sugar
  • 2 sticks (1 cup) unsalted butter, softened
  • 4 large eggs
  • 1 Tablespoon freshly grated lemon rind
  • 1 cup All-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup fresh lemon juice
Garnish
  • Confectioner's sugar, candy sugar sprinkles, drizzled chocolate
Instructions
  1. Preheat oven to 375 degrees F.
  2. Spray Madeleine pan molds with nonstick spray.
  3. Using chopper or food processor, grind the almonds with the sugar until very fine in texture.
  4. Cream butter. Continue beating butter, adding almond and sugar mixture gradually. Beat until mixture is light and fluffy.
  5. Add eggs, one at a time, beating until completely combined with other ingredients. Add in lemon rind.
  6. In a separate bowl, sift the flour, baking powder, and salt together. Add flour mixture to butter mixture, alternating gradually with lemon juice.
  7. Spread batter into the molds of Madeleine pan or petite-madeleine pan. This can be done by piping into the mold or dropping by teaspoon. Do not over-fill each mold.
  8. Bake in the lower third of the oven for 8 minutes.
  9. Turn Madeleines onto a cooling rack.
  10. Wash and dry pan and repeat process. Makes 4 pans full or 72 cookies.
  11. Garnish with confectioner's sugar or as desired.

Mocha Chocolate Chip Cookies

TWD cookie mound
Cookies are not my “thing”.  Mostly because they just never turn out that well.  You know, soft and chewy on the inside and crispy on the outside.  So when, Tuesdays With Dorie baking group chose Mocha Chocolate Chip Cookies for this week’s recipe I thought, “yawn.”

twd coffee granules
Then there are the ingredients … apricots (not my favorite) coffee powder – not a coffee drinker.  I haven’t found any espresso powder in my travels and so I use instant coffee granules ground into a fine powder.

twd mocha chip cookie book
Oh ya, and 1 pound of chocolate. I decided to go with Ghirardelli all the way.

twd choc chips 1 lb.
Cookies were made the usual way. Dry ingredients mixed into the butter, sugar, egg mixture.  Stir well. Add the rest. Important step — refrigerate, a couple hours or overnight.  BTW- ground coffee granules worked beautifully.

TWD Cookie Tower
The cookies baked up stunningly delicious.  I absolutely love the mocha flavor! I used 1 tablespoon of the ground coffee granules and it was just the right amount! I gave away as many as I could and had to freeze the rest to keep from eating them all!  This recipe makes 4 dozen cookies.

TWD cookies coffee stop
The apricots added just the right amount of softness to the cookie.  According to our neighbor who received the first pan full right out of the oven, “they were great with a cup of coffee!”

Rick Katz is the contributing baker who baked these cookies alongside Julia Childs on her PBS series, Baking With Julia.  Dorie Greenspan is the author of the cookbook we are cooking our way through, Baking With Julia.  Hosting this recipe is Peggy of Galettista.  She will post the full recipe and details.  Check it out there and add to your chocolate chip cookie arsenal.  You will want to make these asap!
~Blessings, Catherine

 

 

Black Walnut Chocolate Chip Cookies

The other day I was taking my friend Susan Christmas shopping and she asked me if we were making any chocolate chip cookies for Christmas. I told her I hadn’t thought about it but that we could.  She said “Oh I would just love some homemade chocolate chip cookies!”  Chocolate chip cookies are so classic and yet at the holidays I think we tend to forget what a wonderful gift these cookies make.
There are a zillion chocolate chip cookie recipes available with each one having just a little difference in one ingredient or another.  What I particularly like about this recipe is cookie will have soft, chewy insides and a crispy outside.
I wrote this recipe using black walnuts.  If you are lucky enough to have some to use they are outstanding in this little cookie. Since they fall from our trees, my chief gardener spends hours and hours, days and days harvesting them.   If black walnuts aren’t in your pantry or on your budget (they are quite expensive) then English walnuts will work as well.
This recipe makes 4 to 5 dozen depending on the size you make them.  One batch will fill several plates for neighbors, teachers, and anyone on your gift list this year!
Ah yes, and I have it on good authority that these are Santa’s favorite cookies!

Black Walnut Chocolate Chip Cookie

2 1/4 cup + 2 Tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon vanilla
2 large eggs
12 oz. package semi-sweet chocolate chips
1 cup chopped black walnuts

Preheat oven to 375 degrees F.
1. In a medium bowl mix flour, baking soda, and salt.  Set aside.
2. In a large bowl beat butter, sugar, brown sugar, and vanilla until creamy. Add eggs and mix well.
3. Gradually stir in flour mixture.  When cookie dough is well mixed stir in chocolate chips and walnuts.
4. Drop by spoonfuls onto ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly brown.
5. Cool slightly; then remove from cookie sheet to completely cool.

Makes 4 to 5 dozen cookies.

Black Walnut Chocolate Chip Cookie
 
Chewy on the inside, crispy on the outside!
Ingredients
  • 2¼ cup + 2 Tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup sugar
  • ¾ cup light brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 12 oz. package semi-sweet chocolate chips
  • 1 cup chopped black walnuts
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl mix flour, baking soda, and salt. Set aside.
  3. In a large bowl beat butter, sugar, brown sugar, and vanilla until creamy. Add eggs and mix well.
  4. Gradually stir in flour mixture. When cookie dough is well mixed stir in chocolate chips and walnuts.
  5. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly brown.
  6. Cool slightly; then remove from cookie sheet to completely cool.
Notes
Makes 4 to 5 dozen.

Jeremiah 31-3

Weekend RoundUP August 25, 2012

I love fall and it is quickly finding its way across the country.  In my neck of the woods the temperatures are falling at night into the low 60’s.  How glorious for the inner child in me, who continues to regularly play with matches :)  And while my menopausal mind longs for the coolness of fall, this darling little fawn plays on the hill behind our home.  THIS I love about summer!
And very nearby a watchful eye.

I hope you have checked out this week’s recipes. I’ve included links and pictures below.   I’ve had lots of fun in the kitchen this week and I am looking forward to some scrumptious recipes I have to share next week!  Stay tuned and have a blessed weekend!

Date-Nut Filled Cookies


Tuesdays With Dorie, Baking With Julia POPOVERS!


And don’t forget the Fried Green Tomato Parmesan

~Blessings, Catherine

“I love the LORD, for he heard my voice; he heard my cry for mercy. Because he turned his ear to me, I will call on him as long as I live.” Psalm 116:1-2 NIV

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