For this recipe I used a madeleine mold for 1 inch long cookies. The recipe yielded 60 1-inch madeleines.
2 large eggs
1/2 teaspoon vanilla extract
1 cup confectioner’s sugar
3/4 cup all purpose flour
1/4 teaspoon baking powder
1/2 cup butter, melted and cooled
Preheat oven to 375 degrees. In small microwave-safe bowl, melt butter. Set aside to cool. Grease and flour madeleine pan.
In a medium bowl, beat eggs and vanilla until frothy. Gradually beat in confectioner’s sugar until batter is thick and satiny.
Sift together flour and baking powder. Sift 1/3 the flour mixture into the egg batter. Gently fold in. Repeat for remaining 2/3 of flour.
Fold in melted and cooled butter. Spoon batter into prepared molds about 3/4 full.
Bake in preheated oven until edges are golden brown and cookies spring back when touched, about 10 minutes.
Immediately remove from mold and place on cooling rack. Once cooled, dip the cookies in melted chocolate and let set. Store in airtight container and enjoy!
Looking for a fun holiday recipe to make with the kids? Or maybe you’re tired of buying those hot cocoa packets. Either way, these are the recipe for you!
9 ounces quality milk or dark chocolate
1/2 cup confectioner’s sugar
1/4 cup unsweetened cocoa powder
quart size Ziploc bag
Line 2 baking sheets with parchment paper. Break chocolate into small chunks and melt, stirring frequently to avoid burning. Stir until smooth.
Add confectioner’s sugar and cocoa powder. Mix Well. The chocolate mixture should resemble the consistency of frosting.
*If the consistency is too dry, add small amounts of milk until it looks more like frosting.
Spoon chocolate into Ziploc bag. Twist the top to form a cone with one of the bottom corners of the bag (like a piping bag). Cut off the tip of that corner.
Pipe chocolate onto parchment lined sheet in heart shapes (1-2 inches across) or other shapes. Let harden.
Store in airtight container. When ready for use, place 2-5 (depending on your chocolatey preference) hot cocoa hearts in a mug of hot milk. Stir until chocolate dissolves into milk. Wa-la!
I LOVE POTATOES
4 large unpeeled Idaho or Russet potatoes
1/4 cup milk
1/4 cup butter, softened
1/4 cup sour cream
1/4 teaspoon salt
1 cup shredded Cheddar cheese
4-5 strips bacon
Preheat oven to 375 degrees. Wash potatoes and stab several times with a fork. Place potatoes in preheated oven and bake 1 hour to 1 hour and 15 minutes.
Remove potatoes from oven. When cool enough to hold, cut potatoes lengthwise and scoop filling (potato) into large mixing bowl. Make sure you do not scoop too close to the skin so skin still holds shape.
Mash butter into potatoes. Meanwhile, cook bacon according to package directions. Chop into small pieces.
Add milk, sour cream, and salt. Mix until incorporated. Stir in bacon and cheese.
Scoop filling into potato skin “shells.” If desired, sprinkle tops with more cheese.
Place potatoes on baking sheet. Bake in preheated oven for 20 minutes or until hot.
*If you wish to freeze the potatoes, wrap in foil and place in a Ziploc bag. Freeze before the second bake.
One of my favorite things to bake is biscotti because I can experiment with all different flavors! This is one of the more simple kinds that I’ve made and it is simply delicious. I made these for my boyfriend on Valentine’s Day!
1/3 cup butter, softened
3/4 cup granulated sugar
2 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
2 and 1/4 cup all-purpose flour
1 and 1/2 teaspoons baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 cup chocolate chips (optional: for chocolate drizzle)
Preheat oven to 325 degrees (Farenheit). Butter baking sheet and coat with flour.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs and extracts.
In a medium bowl, combine the flour, baking powder, nutmeg, and salt. Gradually stir into butter mixture until blended.
Divide dough into two pieces. Form each half into a log 1 foot long and about 1/2 inch high and place on prepared baking sheet.
Bake in preheated oven for 25 minutes. The top should be a light golden brown. Let cool on rack for 5 minutes.
Slice each loaf with a serrated knife into 1/2 inch slices. Lay the cookies cut-side down on the baking sheet.
Bake for 5 minutes on one side. Carefully flip cookies over. Bake for an additional 5 minutes. Remove from oven and place cookies on cooling rack.
Meanwhile, melt chocolate (whichever method you choose) and spoon into small Ziploc bag. Cut the tip off one corner of the bag and pipe chocolate in zig-zag patterns along the cookies. Let harden.
Eat and enjoy!
Do your bananas always get ripe too fast? Tired of that plain old banana bread? These are the perfect recipe for you! Perfect for breakfast, a snack, or dessert!
1 stick butter, softened
1 cup granulated sugar
2 large eggs
2-3 ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons light brown sugar
3/4 – 1 cup chocolate chips
1/2 – 3/4 cup chopped walnuts
Preheat oven to 375 degrees (Farenheit). Place paper or silicone liners in cupcake tin.
In large mixing bowl, beat butter and granulated sugar until fluffy. In small bowl, mash peeled bananas. Add eggs and stir together.
Add egg and banana mixture to butter and sugar mixture. Mix well. Gradually add flour and baking soda, stirring until well blended.
Stir in brown sugar, salt, and vanilla extract. Mix until incorporated. Fold in chocolate chips and walnuts.
Spoon batter into prepared muffin tin, about 3/4 full. Bake in preheated oven for 20-25 minutes. Muffins are done when a wooden pick inserted in the center comes out clean. They will be a lovely golden brown.
Remove muffins from oven. Immediately transfer muffins to cooling rack. Cool at least 5 minutes before enjoying!