Mini Madeleines

Mini Madeleines

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!

Hot Chocolate Hearts

Hot Chocolate Hearts

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

Additional Supplies:

quart size Ziploc bag
parchment paper
baking sheet


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!

Sugar-Dusted Chocolate Cupcakes

Sugar-Dusted Chocolate Cupcakes

I am not the biggest cupcake fan, but these are delicious. No need for frosting, simply dust with confectioner’s sugar! Recipe yields 12 cupcakes.

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
1/4 cup unsweetened cocoa powder (I used Valrhona)
1 large egg
1/3 cup canola oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup milk
2-3 teaspoons confectioner’s sugar

Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking oil spray.
In medium sized bowl, combine flour, baking powder, baking soda, salt, and cocoa powder. In large bowl, whisk together egg, oil, and sugar until thick and creamy. Stir in vanilla and milk. Add dry ingredients and whisk vigorously until well mixed.
Spoon batter into prepared muffin tin. Each cup should be about 1/2 full. Bake in preheated oven for 15-17 minutes or until toothpick comes out clean. Let cool in pan for 2 minutes before removing to wire rack.
Cool completely. Pour confectioner’s sugar into tea strainer or sifter and shake over each cupcake until lightly dusted with sugar. Enjoy!

Apple Cinnamon Breakfast Cookies

Apple Cinnamon Breakfast Cookies

These cookies are so different from any other that I make. They have the consistency of a delicious apple cinnamon muffin so you can even eat them for breakfast!

3/4 cup brown sugar, packed
1/2 cup butter, softened
2 cups Old Fashioned oats
2 teaspoons ground cinnamon
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 apple: peeled, cored, and diced

Easy Icing Ingredients:
1/2 cup confectioner’s sugar
1 tablespoon milk

Preheat oven to 375 degrees. In large bowl, mix brown sugar and butter until light and fluffy. Beat in eggs and vanilla. Mix well.
Mix in remaining cookie ingredients and stir until well blended. Drop by rounded teaspoonful on cookie sheet. Bake 9-12 minutes or until cookies are set. Cool on wire rack.

For the icing: mix confectioner’s sugar and milk. Drizzle over cookies to add a little sweetness!

This recipe yields about 3 dozen small cookies. Try adding in different kinds of nuts for a special treat!

Chocolate Chip Brownie Cookies

Chocolate Chip Brownie Cookies

Craving a cookie AND a brownie? Well then this is the perfect recipe for you! One recipe makes about 4 dozen of these delicious, chocolatey treats!

1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 – 2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In large bowl, beat the butter, sugar, eggs, and vanilla. Mixture will be liquidy.
In medium bowl, combine flour, cocoa powder, and baking soda. Slowly add to butter mixture, stirring well after each addition. Mix until well blended. Stir in chocolate chips.

Drop by spoonful (standard-sized spoon) onto ungreased cookie sheets. Bake for 8-10 minutes until cookies are just set. Let sit for up to 2 minutes on cookie sheet before removing to cooling rack.