Chocolate Mint Madeleines

Quirk Books gave me a lovely opportunity to throw a madeleine themed party to celebrate the release of their new book Madeleines: Elegant French Tea Cakes to Bake and Share by Barbara Feldman Morse!

And for some reason I can't leave well enough alone. I saw her Dark Chocolate Espresso Madeleine recipe and instead walked away with Chocolate Mint Madeleines. I'm not much for espresso, but the recipe looked easily adaptable and the results were wonderful!

I replaced the semisweet chocolate with Andes baking chips and the espresso powder with Dutch cocoa. I am ecstatic with the results! Dark, rich, minty, light, fresh and then dipped in mint chocolate and sprinkles. Perfection!

Chocolate Mint Madeleines

adapted from Madeleines: Elegant French Tea Cakes to Bake and Share by Barbara Feldman Morse
makes 12 madeleins

6 tbsp. unsalted butter
1/2 cup sugar
1/2 cup Andes baking chips
1/2 tbsp. Dutch cocoa
1/3 cup warm water
1 large egg
1/2 cup all-purpose flour

1 tbsp. unsalted butter
2 ounces Andes baking chips

Preheat oven to 325 F.

Put butter, sugar, Andes baking chips, and Dutch cocoa in a microwavable glass bowl. Microwave for 1 minute, stir until smooth. If butter is not fully melted, microwave for an additional 10 seconds and stir again.

Pour mixture into a large bowl or stand mixer. Add egg and whisk well. Add the flour and cocoa; whisk thoroughly. It will be dark, thick and shiny.

Coat one 12-shell pan with baking spray or additional melted butter.

Using a spoon, fill shells molds with batter until nearly full.

Bake for 10-13 minutes until puffed and no shiny spots remain.

Remove from oven and allow to cool on a wire rack. Carefully remove madeleines after 2-3 minutes and allow to cool completely.

To prepare the glaze, place butter into a small saucepan. On lowest heat setting, allow to melt. Add in chocolate baking pieces. Stir continuously until chocolate is melted and smooth. Remove from heat.

Dunk each madeleine at and angle and immerse nearly 1/3 of the way. At the same angle, dip into sprinkles covering most of the chocolate.

Allow to set.

Enjoy!

homemade thin mints

This weekend has been spent in preparations for my annual gingerbread house competition. I should clarify: we don't really make houses, and it's not really a competition. Brandon and I are simply competitive people. I have this odd belief that since I bake often, decorate cakes and oh say, have a food blog, I should be able to make a better gingerbread house. This has not proven to be true. I plan meticulous, spend hours creating patterns, and he just wings it and it. is. amazing. ....and infuriating. This year I'm making a gingerbread carousel and I intend to dominate. I hope. I hope. I hope.

So why the thin mints?

Eating the gingerbread supplies during the building process is frowned upon. I have at least twelve friends coming to build homes, and if we all eat the candy canes my carousel is in big trouble. To prevent snacking on my structural support I'm providing a diversion. Thins mints certainly are that! Not to mention that they are my new favorite recipe. Yes. Fav-or-ite. I mean it.

Homemade Thin Mints

for the cookie base
1/2 cup unsalted butter

1 cup flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 cup flour (if needed)

for the minty coating
1 (10 ounce) bag creme de menthe baking chips or Andes chocolate mints
1/3 cup unsalted butter

1. Mix all dry ingredients together in a small bowl. In a seperate bowl, beat the butter until soft and slowly add the dry ingredient mixture until dough forms. 
2. Shape the dough into a 1-inch wide log. If dough appears too soft, mix in a small amount of additional flour. Wrap in plastic wrap and refrigerate for at least one hour, until dough is very firm.
3. Preheat oven to 375 degrees F.
4. Line a baking sheet with parchment paper.
5. Slice dough into rounds no more than 1/4-inch thick and place on a parchment lined baking sheet. Prick each cookie with the tines of a fork.
6. Bake for 13 to 15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
7. Place butter into a small saucepan. On lowest heat setting, allow to melt. Add in chocolate baking pieces. Stir continuously until chocolate is melted and smooth. Remove from heat.
8. Dunk each cookie fully in the melted chocolate. Remove from the chocolate by scooping the cookie up with a fork. Tap the fork slightly on the edge of the pan, allowing excess chocolate to drip off the cookie. Transfer to a cookie sheet covered in wax paper. Add sprinkles if desired. Put full cookie sheets in the fridge to set the chocolate.
9. Reheat chocolate as needed to keep it smooth and easy to dip into.

A few notes: I prefer to use Dutch Process Cocoa, and kosher salt. If you're going to do sprinkles, put them on immediately. The chocolate will set quickly.  

Enjoy and a happy holiday season to you all!