A Heavenly Bite

After a long pause from the blog , I decided to post something I love and that is very close to my heart...desserts :)

So this weekend my sister-in-law made something different and mouthwatering yummy...MADELEINE. 

Madeleine are a French tea cake (thought of as a cookie) that are instantly recognizable with their  scalloped shell shape that is ribbed on one side, and smooth, with a hump, on the other. 

These French cookies are a perfect accompaniment to your afternoon cup of tea and gossip.

Makes 24 Madeleine

Ingredients

4 oz (1 stick), plus 3 tablespoons unsalted butter 
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 tablespoon lemon juice
1 tablespoon lemon zest
Powdered sugar (optional)

Equipment
Small sauce pan
Small bowl
2 medium-sized mixing bowls
Measuring cups and spoons
Whisk
Spatula
2 madeleine pans
Pastry brush
Small sieve for dusting with powdered sugar, optional

Instructions

1. Melt the butter. Melt the butter in a small sauce pan. If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color. Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.
2. Prepare the dry ingredients and the wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.
3. Combine the dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.
4. Rest the batter. Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight. 
5. Prepare the pans. Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated. Place the pans in the freezer for at least an hour. 
6. Preheat the oven and fill pans. Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer. Fill each well in the madeleine pan with 1 tablespoon of the batter. Remove the other pan and fill in the same way.
7. Bake the madeleines. Place both pans on a baking sheet for easy handling and place in the oven. Check after 8 minutes and rotate plans. Check again 5 minutes later. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.
8. Cool and dust with sugar. Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel. Once cool, dust lightly with powdered sugar and serve. If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.
9. To store. Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months. Let the cakes defrost before dusting with sugar.

Hope you have fun baking!! 

SweetReadings :)

Mouth watering Red Velvet Cupcakes

So let's face it, I am not a cook nor a baker, however, I definitely have the best taste buds in town. My sister-in-law makes the best and tasteful red velvet cupcakes. So today, I decided to share with you her recipe for this mouthwatering treat.  

INGREDIENTS
For Cupcakes

• 2 1/2 cups cake flour 
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1/2 teaspoon red gel-paste food color
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar 

For Frosting

• 8 ounces (2 sticks) unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 1 pound (4 cups) confectioners' sugar, sifted
• 3/4 teaspoon pure vanilla extract 

DIRECTIONS

For Frosting

1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

 

For Cupcakes

1. Preheat oven to 350 degrees. Whisk together cake flour, cocoa, and salt.
   
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
   
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
   
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
   
5. To finish, use a small offset spatula to spread cupcakes with frosting.
   
   Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.  
   
   
   
   
   From a classic cupcake to cookies, there is a red velvet dessert to match this holiday season
   
   
   SweetReadings :)