A Cookie You Must Try Making! Beth's Foolproof Madeline Cookies!

Two months to Christmas and I thought I would take today to share a holiday recipe with you. I love baking and I had not made these cookies in more than 20 years. What held me back was not having a pan. In September though one of my local Facebook groups I was gifted a Madeleine pan. I was so excited to have the pan and went to look for my recipe and could not find it. I did however find and love this youtube tutorial from Entertaining with Beth and mine turned out spectacular! 

One of the things I love about these cookies is how soft and cake like they turned out to be. Her recipe was spot on and I loved making these.

Truly the secret to making these is really in refrigerating the dough overnight and using a small scoop to fill your tray.

These are best enjoyed with a great friend and a great cup of tea.
To find the tutorial on youtube please click here.
I cut and pasted her recipe for you to enjoy! Watch the video though it is amazing!

BETH’S FOOLPROOF MADELEINE RECIPE

Makes 18 cookies

INGREDIENTS:

1 1/2 (7.5 ml) tsp orange zest

3 eggs

2/3 cup (130 g) sugar

1 tsp (5 ml) baking powder

1 cup (120 g) flour

¼ tsp (1.25 ml) salt

1 tbsp (7 g) powdered sugar

6 tbsp (60 ml) melted butter

METHOD:

Preheat oven to 350F/(176C).

Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.

Beat eggs with sugar until pale yellow. Add zest.

Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.

Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.

Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.

Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way.

Once cooled completely and dust with powdered sugar and serve!

These are best eaten the day they are made. Batter can be made 2 days ahead of time.

Thank you for joining me here today for a cup of tea and a great holiday cookie recipe! I would love to hear from you so please leave me a comment here or email me at karenmowen@gmail.com

Not Everything I Make Turns Out, But Even The Mistakes Taste Great!

Bundt Cake Mistakes
Every now and then I make a baking mistake,
Usually it is when I try a bundt cake,
I don't know why,
no matter how hard I try,
I usually give up and just start to cry.
~by Karen Owen

The above poem was inspired by my lack of baking abilities this past Tuesday I tried for what feels like the millionth time to make a bundt cake, and for about the millionth time I failed. I went to and graduated from cooking school years ago and even though I bake a lot I still make mistakes. Why this always happens to me is the "mystery" part of today's post.

If you don't believe me about me making mistakes, take a look at my attempt at Dora The Explorer Cakes I did for my twin nieces for their 2nd birthdays 6 years ago, it looked like Dora was having an allergic reaction to a bee sting...Seriously though it was enough to make me give up cake decorating for a while!

Back to my bundt cake though, my second try worked. That is after making as second trip to the store for more eggs and oil....when I got back I sprayed so much Pam cooking spray on the pan that I could not see clearly in my kitchen, said a prayer and placed it in the oven.
Then I made a pot of tea, sat down, dried my tears and ate my mistake cake which tasted pretty darn good.  Come to think about it that day we ate the Dora cake where she was having an "allergic reaction to a bee sting" tasted pretty good too. At least I can laugh about it now.

I am happy to report that my second attempt bundt cake not only turned out but looked amazing for my friends surprise 30th birthday brunch. She even stopped by with out knowing Tuesday and had a piece of the first mistake cake.

The moral of the story here is if you happen to ever have a difficult time baking know you are not alone. The best part of this bundt cake mistake was sharing it with her, with you and the wonderful memories it has now created. Both the new cake and the mistake cake tasted pretty good too. If you would like to give a try to Bundt Cake Making may I recommend this fun book called Bonkers For Bundt Cakes. I just love the title. You can view or order this book by clicking here
Thank you for joining me today on A Cup of Tea and A Cozy Mystery and a Tasty mistake too.
As with all my posts I would love to hear from you so please leave me a comment here or email me at karenmowen@gmail.com