Archive | January, 2015

Orange-Glazed Madeleines

26 Jan

January 25th, 2015:

This week I was inspired to make madeleines and I blame it on Starbucks. If you haven’t noticed, Starbucks carry packages of madeleines that they place right by the register. Every time I pay for my coffee I see them, but have actually never tried them before, so I can’t say how good (or bad) they taste.

Madeleines are pretty easy to make and I love the spongey-cakey texture. Similar to food and wine pairing I believe desserts are the same way. Certain desserts just taste better with tea, coffee, or milk. And for me, madeleines just taste better with a good ol’ cup of hot tea….keep in mind, I’m usually not a big tea person, but I’ll take tea over coffee with my madeleine.

These can be versatile, in that you can flavor madeleines quite easily. For a basic flavor, use vanilla, or  add zest for a tangy flavor, or glaze them for an extra umph of sweetness.

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Orange Madeleines
3 eggs
120g sugar
⅛ tsp salt
175g AP flour
1 tsp baking powder
zest of 1 medium orange
120g butter, melted

Y= 24 madeleines


  1. In a bowl, combine flour and baking powder. Set aside.
  2. Whisk together eggs, sugar, salt, and orange zest until light and fluffy.
  3. Add the dry ingredients in three additions, mixing until just incorporated after each addition. Scrap down the sides of the bowl as needed.
  4. Add melted butter last. Mix to incorporate.
  5. Let batter rest in the refrigerator for about 30 minutes.
  6. Spray madeleine pan with non-stick spray. Carefully pipe batter into pan.
  7. Bake at 330F for 12-13 minutes, rotate halfway through.

Orange Glaze:
1-1.5 cups powdered sugar
1-3 Tb milk, adjust if necessary
zest of ½ an orange


  1. Combine 1 cup of powdered sugar, 1 tablespoon of milk and zest. Whisk to combine.
  2. Adjust powdered sugar and milk ratio as needed until desired consistency is reached. Glaze should be smooth and thin enough to dip madeleines in. If glaze is too thin and doesn’t coat, thicken by adding more powdered sugar.
  3. Allow glaze to dry.
  4. Keep madeleines in an airtight container at room temperature.

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Chocolate Salted Caramel Eclairs

7 Jan

January 7th, 2015

This past weekend I knew I had to start clearing out the fridge since we will be on our way to Hawaii at the end of the week, which I’m really looking forward to. I’m most excited about relaxing on the beach, getting our tan and eating our way around the island. I will of course miss baking and our 1-year old puppy, who will be with a sitter.

Before I happily start packing I want to share my chocolate-salted caramel eclairs. A great thing about making these is that I didn’t have to pick up any additional ingredients at all-  I had everything in stock. The salted caramel was a last minute add-on since I had a jar of it left from a previous project. Needless to say, the drizzled chocolate and salted caramel added a good sweetness to the eclairs.

I can’t wait to continue baking when I return, but first I will thoroughly enjoy my vacation. Stay tuned!
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2015-01-04 03.02.28

Chocolate Eclairs

6 oz butter
3/4 cup milk
3/4 cup water
1/2 tsp sugar
pinch of salt
1 ¼ cups AP flour
¼ cup cocoa powder
5 eggs

Y= 36- 3 inch x 1.5 inch eclairs


  1. In a bowl, mix together sugar, salt, flour and cocoa powder. Set aside.
  2. Crack eggs in a bowl. Set aside.
  3. In a saucepan, melt butter on medium heat.
  4. Add the milk and water. Let mixture come to a boil. Reduce heat.
  5. Add the dry ingredients into the liquid mixture.
  6. Using a wooden spatula, quickly stir the mixture to incorporate everything, making sure there are no lumps of flour. Continue to stir; be careful to not let the bottom burn.
  7. Stir until the batter looks ‘dried-out’, about 5-7 minutes.
  8. Transfer to a mixer bowl. Using a paddle attachment, paddle on medium speed to cool.
  9. Carefully add eggs, one at a time, allowing it to fully incorporate.
  10. Prepare a piping bag, fitted with an Ateco 826 star tip.  Carefully place some of the dough into the piping bag and pipe 3 inch long strips on parchment-lined sheet pans
  11. Bake at 350F for 25 minutes, then reduce heat to 330F and bake for another 25-30 minutes.
  12. Remove eclairs from the oven and allow to cool completely.


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Whipped Cream Filling

1/2 C heavy cream
1/4 C powdered sugar
1/4 tsp vanilla extract


  1. Whisk heavy cream and powdered sugar together.
  2. Add vanilla extract.
  3. Once heavy cream reaches a medium peak and is no longer runny, put into a piping bag with an Ateco 825 star tip.


  1. Carefully slice eclairs in half, lengthwise.
  2. Pipe the sweetened whipped cream on one side of the eclair. Place the second side on top of the whipped cream.
  3. Optional: drizzle the top of the filled eclair with melted chocolate and caramel.
  4. Serve immediately or store in the refrigerator until needed.

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Mini Raspberry Cheesecakes

1 Jan

January 1st, 2015

Happy New Year! I hope everyone had a safe and fun New Year’s Eve celebration. I couldn’t ring in the New Year without desserts! When the clock hit midnight, I had my red wine and mini raspberry cheesecakes in hand, hoping to make it an even sweeter year ahead.

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These are perfect individual bite-sized desserts, great for any occasion. If you have fresh raspberries, feel free to use them for this recipe; however, frozen raspberries work great as well.

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Wishing everyone a year filled with eating lots of desserts! I’m looking forward to creating more sweets and sharing them with you!

Graham Cracker Crust:
I actually had extra crumbled graham cracker in my pantry so I basically eye-balled the ingredients to make the crust, which included graham cracker, sugar, vanilla powder, cinnamon and melted butter. I have used this graham crust recipe before in a previous post. If you’re curious, it can be found here.

Raspberry Cheesecake Filling:
two 8 oz packages of cream cheese, room temperature
3 oz sugar
2 eggs
1 yolk
1 Tbs sour cream
1 ½ tsp vanilla extract
¾ C raspberries

  1. Combine cream cheese and sugar in a mixer bowl. Mix until combined. Scrape bottom of the bowl as needed.
  2. Add eggs and yolks. Continue to mix.
  3. Add sour cream and vanilla extract.
  4. Gently mix in raspberries to the mixture.
  5. Divide filling in the mini cheesecake pan.
  6. Bake at 275F for 15-20 minutes. Cheesecake is done when it is firmly set. Remove from the oven and allow to cool completely.
  7. Once cooled, refrigerate overnight and unmold the next day.
  8. Garnish with whipped cream.
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