This recipe is for a dear friend, when asked by me “if she wanted any of my recipes”- always responded by letting me know that it would be O.K. if I just dropped off the ingredients “already made” as she would be more than happy to “taste” not “test”.
All Purpose Flour 2/3 cup
Cocoa Powder 2 tablespoons
Baking Powder ¾ teaspoon
Sugar ½ cup
Eggs 2 large, room temp
Vanilla Extract 2 teaspoons
Unsalted Butter ¾ Stick (6TAB)
Whisk together the flour, cocoa powder and baking powder.
Combine the eggs and sugar and beat on high speed until pale, thick and light, 2 to 3 minutes.
Add the vanilla
With a rubber spatula, very gently fold in the dry ingredients
Follow this by adding the melted butter
Chill for 2 hours ( 1 hour if you can’t wait)
400 degrees for 10 to 13 minutes
Butter 12 full- size Madeleine molds, or up to 36 mini molds, dust the insides with flour and tap out the excess.
Spoon the batter almost to the top- the batter will spread out evenly as it bakes.
They are ready when the top springs back when gently touches.
Serve slightly warm or at room temperature. They taste best on the day they are made. If you must store them, wrap airtight and freeze. Best treat in the world for Mahj Players- as I write this, the others players will read this, yes- I will bring them in honor of THE QUEEN- Ellen.
Comments will be approved before showing up.
A Q & A with the best of chocolatiers, Oliver Kita, where he explains his passion for chocolate and what brought him to where he is now.
Chocolatier Oliver Kita invites you to his chocolate shop in the Hudson Valley where he is ready to serve his delightful chocolate-covered goodies to unsuspecting ghouls!
My first wedding of the season, held at Osborn Castle also known as "Catrock" in Garrsion, New York, brought a beautiful bride in which a careful and thoughtful hand in planning all the details were part of her enjoyment. When we first met, she said, “I know …I look like Reese Witherspoon”.