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!

Cherry Madeleines

It's about time I actually had a cherry inspired tea cake on here! Madeleines are one of my favorite "cookies." Light, airy, delicate and just plain adorable. I adore the added flavor and color of the chopped cherries.  It's a great new twist on an old classic! As seen on Photograzing. 

cherry madeleines

This last week has been far too busy. I finally did get a night off to try to catch up on sleep. I've needed it. Though I don't get to complain much. If I do, my boyfriend Stephen, the doctor, will start the endless teasing about how hard I work. Sure, he works a 30 hour shift, and I had work, baking, and kickball....okay, he's right. I'm not allowed to complain. My life is pretty good. 

This weekend I got to have two of my good friends in town, Jenny and Yovhane. We met as juniors in High School on a trip out the DC. After a week of no sleep, laughing until 4 am in our hotel rooms we were too close to be split up. This weekend we had our second DC reunion and brought along the menfolk. Our poor men had never seen the three of us in action. They didn't stand a chance. 

By the time Sunday evening rolled around I was so exhausted I was just about ready to call it a day at 5 pm and go to sleep obscenely early, but was invited over for a game night. I just can't resist. I needed a quick treat and thought that it was high time I made some Cherry Tea Cakes. Et voila! I mustered up the energy and am so glad I did! The cherries add a rich but mellow sweetness that is very refreshing. 

cherry madeleines

Cherry Madeleine Tea Cakes

1 2/3 cups all-purpose flour

1 tablespoon baking powder

3 large eggs

1/4 cup whole milk

3/4 cup sugar

3/4 teaspoon almond extract
1/4 teaspoon vanilla extract

1 (6 ounce) bottle red maraschino cherries, drained,
    blotted dry and finely chopped (about 1/3 cup) 

1 3/4 sticks (14 tablespoons) unsalted butter, melted and cooled, plus additional for brushing molds

Put racks in upper and lower thirds of oven and preheat oven to 350°F.

Sift together flour and baking powder into a large bowl.

Add sugar then whisk in eggs, milk, vanilla, almond extract, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined. Fold in cherries gently

Brush molds with melted butter. Spoon or pipe a rounded tablespoon of batter into each mold, filling it about two-thirds full.

With two pans per rack, bake switching position of pans top to bottom halfway through baking. It will be about 10 to 12 minutes total or until the edges are golden brown and a tooth pick inserted comes out clean. 

Enjoy!