The time has come – Baby Time, that is! I’m taking a few weeks off to change diapers, kiss tiny foreheads, and chill out with my husband and our new little Mini-Me. While I’m out, some of my fave food bloggers are generously donating their time, recipes and photographs to keep you well-fed and happy. Be sure to check out their sites and say hello!
Hi Omeletta readers! I’m Mallory from Total Noms and I’m thrilled to be able to share a recipe with you all while Ruthy is out enjoying some quality time with her new addition.
If you are familiar with me or my blog at all you know that I am pretty much obsessed with all things cookies. I make at least a batch of cookies per week (don’t ask who eats them all…we’re not that close of friends yet), and I even used to co-own an online bakery that specialized in cookies. Snickerdoodles, ginger snaps, peanut butter blossoms, oatmeal raisin and good ol’ chocolate chip, I’ve made -and loved- them all.
So when I found a madeleine tin at the store a few months ago, I was intrigued. If you aren’t familiar, madeleines are beautiful French butter cookies with an iconic scalloped shell shape. Like most French comestibles, you might think they are difficult to make or only for the most sophisticated of palates. I’m here to show you how freakin’ easy they are- even easier than my beloved standard cookie dough!
There is one hard part here- you will need a madeleine tin to make these beauties. They are usually around $10-15 and can be bought at any home-goods store or even some grocery stores. You can also find them online. OK, got your tin? Hard part over.
While I chose to go the fancy-schmancy lavender route with this batch, you can easily substitute the flavor with any number of additions, like lemon or orange zest, mini chocolate chips, roasted fruit puree, or just leave the batter au naturel and keep them simply sweet. Once you start whipping these up on the regular (no judgment here), you’ll see there’s really no limit to what you can add.
These lavender madeleines are perfectly complemented by a tart lemon glaze. Bake up a batch for your next afternoon tea… people still do that, right?
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Congrats again, Ruthy!!