Madeleines

My husband has been asking me to make him madeleines for quite some time now. I always had an excuse. But he recently took the Bar exam and I promised him I would make them the day after he finished the exam. So the day came and I baked them for him! He was excited and very happy. He loved them. I will probably bake them more often from now on. Hope you guys enjoy the recipe! 

Ingredients:

2 eggs
3/4 tsp vanilla extract
1/8 tsp salt
1/3 cup white sugar
1/2 cup all purpose flour
1 Tbsp lemon zest
1/4 cup butter

Procedure:

1. Preheat oven to 375 degrees
2. Butter and flour 12 madeleine molds. Set aside.
3. Melt butter and let cool to room temperature.
4. In a bowl or the stand mixer  beat eggs, vanilla and salt at high speed until light.
5. Beating constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale and ribbons form in bowl when the beaters are lifted, this should take 5 to 10 minutes.
6. Sift flour into the mixture 1/3 at a time, gently folding it after each addition.
7. Add lemon zest and pour melted butter into batter.
8. Spoon batter into the molds.
9. Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

Butter the madeleine molds. 

Flour the madeleine molds.

Set aside. Melt butter and let cool to room temperature.

Add the eggs to the bowl.

Beat the eggs, the vanilla and salt at high speed until light.

Beating constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale and ribbons form in bowl when the beaters are lifted, this should take 5 to 10 minutes.

Once the mixture is thick and pale and ribbons form in the bowl, start adding the flour, while sifting it.

Sift flour into the mixture 1/3 at a time, gently folding it after each addition.

Add lemon zest and pour melted butter into batter.

Mix and pour in to a jug. It's easier to transfer to the molds.

Spoon batter into the molds

 Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

Bananalicious Muffins

I must start with the title: Bananalicious! Why? Because if you are a banana lover you will love this recipe. It's chock full of bananas and it's delicious!!  I love making banana muffins, but the thing is that my husband doesn't really like bananas very much. So every now and then when he isn't home I make them and enjoy them all by myself. (It's one of my guilty pleasures.) Let me tell you, every time is worth the wait. Enjoy; bon appetite! P.D. I didn't put a better picture of a single muffin because my guests started to eat before I was able to snap a picture. 

Ingredients:

1 1/2 cups of all purpose flour
3/4 cup of chopped walnuts
3/4 cup of sugar
1 1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of canola oil
1 large egg
3 tablespoons of buttermilk
4 bananas mashed

Procedure:

Preheat oven to 375 degrees F. and spray muffin pan with nonstick spray.

In a large bowl, combine all the dry ingredients. Add the all purpose flour.

Add the sugar

Add the baking soda and salt.

Add the chopped walnuts and mix well.

In another bowl put the four bananas.

Mash them well.

Add the canola oil.

Add the egg.

Add the buttermilk.

Mix all the wet ingredients.

Pour the dry ingredients into the wet ingredients and combine. 

Stir until the mixture is even.

Fill the muffin pan and bake for 20 to 25 minutes.

Lemon Tea Cakes

I know I said last post I wasn’t gonna make more desserts for at least a week. But can we really consider this a dessert? At least I don’t consider it a dessert, it’s more like a snack and it goes really good with tea or coffee. Even though it has sugar you don’t really taste it. It’s like a cross between a scone and a cupcake.  This recipe yields a lot of them so I really recommend making a half batch. Hope you guys like it. My hubby devoured them!  Enjoy!

Ingredients:

1-½ cups of butter, softened

1 package of cream cheese, softened (8 oz)

2-¼ cups sugar

6 eggs

3 Tablespoons of lemon juice

2 teaspoons of lemon extract

1 ½ teaspoons grated lemon zest

3 cups of all-purpose flour

Glaze:

5 ¼ cups of confectioner’s sugar

½ cup plus 3 tablespoons 2% milk

3 ½ teaspoons lemon extract

Procedure:

Preheat oven at 325 degrees.

In the bowl of a stand mixer add butter.

Add the cream cheese.

 

Add the sugar.

Cream until fluffy.

Add eggs, one at a time

Beat in the lemon juice, the lemon extract and the lemon zest.

Add the flour and mix until combined.

Bake for 20 to 25 minutes or until toothpick comes out clean.

 While baking make the glaze. Combine all ingredients well.

When the lemon cakes come out of the oven let them cool for 3 to 5 minutes and then dip the top’s in the glaze. Let them set on a piece of parchment paper.

Enjoy!!

Glazed Lemon Bundt Cake

Today’s a good day for lemon… so why not make a glaze lemon cake? I’ve wanted to use my new bunt cake pan for a long time but I wasn’t able to find a recipe I liked until now. While making this recipe, even though I greased the pan very well, I took it out of the mold a little too soon so a small piece got stock on the pan.  So please, please leave it to cool the required time and make sure to grease the mold.

By the way the flavor was just amazing. Hope you guys enjoy it!

Ingredients:

1 cup of unsalted butter

2 cups of sugar

4 eggs

1 ½ teaspoons lemon extract

1 ½ teaspoons of vanilla extract

3 cups of all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup 2% milk

1 Tablespoon grated lemon zest

Glaze:

¼ cup lemon juice

1 Tablespoon of water

½ teaspoon lemon extract

¾ cup sugar

Procedure:

Preheat the oven to 350 degrees.

Combine flour, baking powder and salt.

In a large bowl, cream butter and sugar until light and fluffy. 

Add the two extracts to the eggs.

Add the eggs and extracts one at a time. Beat well after each addition.  

Add the flour mixture to the butter and egg mixture alternately with milk, beating well after each addition. 

Stir in lemon zest.

 Grease the bunt pan extremely well. Pour the mixture into the pan.

 Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. 

Cool for 12 minutes; invert onto a wire rack. Cool 12 minutes longer.  

Place parchment paper under rack. 

Combine glaze ingredients; drizzle over the warm cake.

Cool completely before serving.