Classic Madeleines

My dad first introduced me to Madeleines. It's one of those special foods that I really only make with him. We make them because, 1. they are French, and we have French blood, 2. my full name is Madeline (pronounced the same as Madeleine), and 3. because, of course, they are yummy and pretty.

Traditionally they are little shell-shaped, lemon flavored cakes to go with tea; they were created by the French (and therefore have a lot of butter). We've gone through quite a few Madeleine recipes over the years because we don't make Madeleines often enough that we remember our thoughts on previous recipes, or for that matter, what recipe we even used! We always make the traditional lemon Madeleines, but there are variations. This recipe is nice and light and fluffy, with a very light lemon flavor (they could use a little more lemon zest for more flavor). Madeleines are definitely best served fresh out of the oven. We've tried saving some left overs, but they never taste quite the same. Freezing we haven't tried, but is an idea that sometime I will test.

This time our Madeleines turned out perfect!

Madeleines

Makes 18-24 3-inch Madeleines

Ingredients:

2 eggs

1/2 cup sugar

1 tsp. grated lemon rind, or 2 tsp. grated orange rind

1 tsp. vanilla extract

1/4 tsp. salt

1 cup flour

8 Tbs. butter, melted and cooled slightly, plus about 4 Tbs. softened butter

Directions:

1. Preheat the oven to 400ºF. Smear about 1/2 teaspoon softened butter over the inside of each form–don't leave any bare spots (this is easiest using your fingers).

2. Combine the eggs, sugar, and lemon or orange rind in a large mixing bowl, and stir them together.

3. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger.

4. Remove from the heat and beat with a mixer at high speed until fluffy, pale yellow, and tripled in volume, about 3 minutes. Add the vanilla and salt.

5. Dump the flour into a sifter or strainer, sprinkle half of it over the egg mixture, and fold it in. Pour in 8 tablespoons of butter and sprinkle on the remaining flour, and fold gently just until the batter is mixed.

6. Spoon a generous tablespoon of batter into each prepared mold (or fill each mold about 3/4); do not spread it evenly, it will level itself in the oven. Bake for about 10 minutes, until the edges of the cakes are golden and they lift easily from the molds.
7. Remove and transfer the Madeleines to a rack to cool. Serve within a few hours, or wrap them airtight and freeze. Serve plain, or sprinkle the ribbed side with powdered sugar.

Note: if you have only one pan, let the mold cool after each batch, wipe it out, grease with butter, then refill with batter and bake again.

Recipe adapted from: The Fannie Farmer Baking Book by Marion Cunningham, 1984

Olive Garden Breadsticks

These breadsticks are delicious. One time Mom and Dad were on a trip, and we had three in the freezer to eat with dinner. Damon went and ate all three as a snack. Elena and I were not happy! Today he helped make them...but he only got his fair share tonight.

When I was small, I didn't really get what all the fuss about Olive Garden was. Then one day at Olive Garden, I suddenly was in love! The fettucine alfredo, zupa toscana, and—of course—the breadsticks, are my favorites. And all of them I can make at home!

Considering there's no Olive Garden in Russia, I'll be deprived for two years—so it's a very good thing I don't have to fly 9 hours to get their food. These breadsticks are slightly more dense than the originals, but every bit as good and garlicky.

I only make these breadsticks occasionally, as they go with Italian food in my mind. Tonight is Christmas Eve, and we had an Olive Garden-themed meal: zupa toscana and breadsticks. It hit the spot.

Olive Garden Breadsticks

Total time: 2 hours

Makes 10-15

Ingredients:

Breadsticks:

1 1/2 cups warm water (between 110-120 degrees Fahrenheit)

1 package or 2 1/2 tsp active dry yeast

4 1/4 cups all-purpose flour

2 Tbs. unsalted butter, melted

2 Tbs. sugar

1 Tbs. salt

Topping:

4 Tbs. unsalted butter

1 tsp garlic powder

1 tsp salt

Directions:

1. In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.

2. In separate bowl, combine flour and salt.

3. Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.

4. Knead dough for a few minutes just until dough is smooth. Do not overknead!

5. Grease a cookie sheet. Pull off pieces of dough and roll out into strips.

6. Cover the dough and let sit in a warm place for 45 minutes to an hour.

7. Preheat your oven to 400ºF and once heated, pop in the bread sticks for 6-7 minutes. Combine topping ingredients in a microwave. Brush breadsticks with half the mixture. Bake for 10-15 more minutes then spread on the rest of the topping.

Recipe adapted from: http://fullbellies.blogspot.ru/2011/05/HOMEMADE-OLIVE-GARDEN-BREAD-STICKS.HTML

Pistachio, Orange, and Dark Chocolate Cinnamon Rolls

Yesterday it snowed while we were at the market, and my feet were so cold in my leather boots that I thought my toes were going to get frostbite–until my dad rescued them by giving me his thick socks. So today for church and walking around Red Square I wore thick socks and my super-warm winter boots instead. My feet were nice and toasty...actually a little too toasty at times. But, since my boots were so warm, they were heavy. Really heavy. Especially when going up hills and stairs. Twice as much energy is needed to walk in those boots! Energy was not a problem this morning, though, because I ate two giant cinnamon rolls.

My dad and I both saw this recipe on Joy the Baker's blog, and I was very excited when Dad suggested making it. They smelled amazing in the oven...like chocolate and cinnamon. I was so anticipating the rolls that I didn't even wait the suggested 10 minutes before putting the glaze on. They were so soft and buttery. Ours were a little extra giant because I missed the step of splitting the dough in half. All the more toppings, though!

We had to use clementine zest in ours because we didn't have an orange. Also, we did one pie pan with eight rolls, one with six rolls, and one with four. I liked the one with six rolls best because they weren't as squished as the eight-roll pan or as crispy as the four-roll pan. But of course, we forgot to split the dough, so our rolls may have been less thick and more wide. The rolls can also be made without the pistachios, orange zest, and chocolate, and with a different glaze for normal cinnamon rolls.

Pistachio, Orange, and Dark Chocolate Cinnamon Rolls

makes about 16 rolls

adapted from The Pioneer Woman and Joy the Baker

Original cinnamon rolls: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

Pistachio, orange, and dark chocolate cinnamon rolls: http://joythebaker.com/2013/12/bonkers-awesome-pistachio-orange-and-dark-chocolate-cinnamon-rolls/

Homemade Waffle Cones

We tried once in Bogota to make waffle bowls...it didn't work. The altitude did NOT like them. Apparently Russia is fine with waffle bowls, though. Elena and I made them together! We don't have a pizelle iron, so we used a fried recipe. We also stuck each into the freezer until the next was cooked and needed the bowl. We made bowls, but they can absolutely be made into cones (though they are a little soft). They were very good tasting, and definitely fun!

Waffle Cones

Ingredients:

2 eggs
1/2 cup sugar
1/4 cup of butter, melted
3 tablespoons of milk
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil

Directions:

1. Whisk together the eggs and sugar in a large bowl until frothy
2. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth.
3. The batter should be thin; you can stir in more milk if needed.
4. Heat a small skillet or griddle over medium heat.
5. Brush the pan lightly with oil.
6. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle.
7. When the underside is golden brown, flip over and cook until golden on the other side.
8. Remove from the pan and form into a cone while it’s hot, squeezing the end to seal.
9. Place on a wire rack to cool and harden completely.
10. Repeat with the remaining batter.

Recipe from: http://thetasteoffood.com/how-to/a-great-waffle-cone-recipe-i-would-be-impressed-if-someone-made-me-one/

Chocolate Ice Cream

In Bogota, ice cream was expensive. So, one of our friends had an ice cream maker that they lent to us, and we liked it so much that Mom and Dad then got us one for Christmas! Now, there is pretty much always ice cream in our freezer. And here in Russia, as in Bogota, ice cream is expensive, so the ice cream maker is still used a lot.

This chocolate ice cream recipe is really good and rich. The recipe came in a little recipe booklet with the ice cream maker.

The first time we used the ice cream maker, we discovered by mistake that you have to turn the ice cream maker completely on before pouring the ice cream in. Then it only takes 20 minutes to make! You can add m&ms or other add-ins during the last five minutes (unless the recipe specifies otherwise). You can eat the ice cream right after it's done in the ice cream maker, and it is soft serve, and if you freeze it for a while, it is hard serve.

We always keep the ice cream bowl in the freezer so that we can make ice cream any time. If you love having ice cream (or frozen yogurt, which we have yet to test) at home, get an ice cream maker! There are so many recipes. We use the booklet of recipes that came with our ice cream maker (we frequently use the vanilla and chocolate recipes from that book), we also have a Ben and Jerry's ice cream recipe book, which is amazing! And of course there is the internet. http://spaghettiicecream.com/icecream-and-gelato-recipes.html has many, many recipes. We even tried making marshmallow ice cream once...talk about sweet!

Chocolate Ice Cream

Ingredients:

1 cup unsweetened cooa powder (Dutch process preferred)

2/3 cup granulated sugar

1/2 cup firmly packed brown sugar

1 1/2 cups whole milk

3 1/4 cups heavy cream

1 tablespoon pure vanilla extract

Directions:

1. Place the cocoa and sugars in a medium bowl; stir to combine.

2. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes.

3. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.

4. Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Recipe from: Cuisinart

Chocolate Magic Shell

It's finally Christmas break—I can't believe that Christmas is in a week! We're making ice cream today for an ice cream party tonight...even though it's winter. The snow is melting anyways (I'm a little disappointed in you, Russia!), so why not eat ice cream?

Chocolate magic shell is surprisingly easy to make, and works well. The secret ingredient: coconut oil. My grandma sent me this coconut oil, and Damon helped me make the shell today. Yes, you can taste the coconut oil a little in the magic shell...except Damon; he was licking the bowl and said he couldn't taste it. All the better! Magic shell can be made with many variations...switch the type of chocolate chips and you get endless options!

The recipe I used (the first in the list) is from addapinch.com. It hardens after awhile, even at room temperature, and can be stored for a long time.

The rest of the recipes are from cookly.net. There are additional ingredients added in those recipes, so if you don't like the coconut oil taste, these recipes would probably have less of that flavor.

Chocolate Magic Shell

Ingredients:

1 cup milk or dark chocolate chips

2 tablespoons coconut oil

Instructions:

1. Add chocolate chips and coconut oil to a microwave-safe bowl. Stir together and then microwave in 30-second increments until the chocolate chips have completely softened. Remove from microwave and stir together until smooth.

2. Spoon or pour over ice cream or frozen yogurt.

3. Store at room temperature in a squeezable container or a jar.

*Use different types of chocolate chips to get different flavors.

Recipe from: http://addapinch.com/cooking/2013/06/19/homemade-magic-shell-recipe/#.UrQOlH8ayK3

Chocolate Magic Shell 2

Ingredients:

1/3 cup coconut oil

4 oz semi-sweet chocolate

1/4 tsp vanilla extract

1 tsp cocoa powder

(Optional) 1/8tsp Instant Coffee or Espresso

Directions:

1. Place a few inches of water in a small sauce pan and bring to a simmer. On top of that, place a heat-safe mixing bowl. Thus creating a double boiler.

2. Add the Chocolate, Coconut Oil, and a pinch of Salt to the mixing bowl of your double boiler.

3. Stir occasionally until the chocolate has melted.  Once the chocolate has melted, add the vanilla extract and remove from the heat.

4. Allow your mixture to cool down to room temperature.  It should only take 20-30 minutes.  (Do not place in the fridge or freezer to help cool off or it will turn rock hard!)

5. Pour onto ice cream.

6. Store at room temperature in a squeezable container or a jar.

Variations on Chcolate Magic Shell 2:

White Chocolate Peppermint Magic Shell – Replace the semi-sweet chocolate with white chocolate and replace the vanilla extract with peppermint extract.

Cookies & Cream Magic Shell – Use the base recipe above but skip the cocoa and instant coffee. Once the mixture has melted, add 1 tsp of vanilla extract (instead of just 1/4) and add 1 tablespoon of crushed up Oreos

Cookies & Cream White Chocolate Magic Shell – Follow the Cookies & Cream recipe above but use white chocolate instead of the semi-sweet chocolate from the original recipe base.

Chocolate Peanut Butter – Use the original base recipe but instead of 4 oz of semi-sweet chocolate add 2.5 oz of semi-sweet chocolate and 1.5 oz of peanut butter chips.

http://cookly.net/recipes/recipe-to-make-magic-shell-ice-cream-topping-5-flavors/

Butter Frosting

This weekend I had an order of vanilla and chocolate cupcakes with vanilla frosting. They turned out very classic and elegant looking. And, I was told, they tasted great (I only tried the individual parts...not a whole cupcake)! This recipe is easy and versatile. Add food coloring, flavoring, nuts, sprinkles...the choices go on. Actually, this recipe makes too much frosting for what I usually need, so I halve it. But this time I made the full recipe, and it frosted all of my 36 cupcakes exactly. It sits nice and fluffy on top of the cupcakes! I used a pastry bag and a large star-shaped tip to frost these; they look a little like roses from the top.

After my mom and I made the cupcakes, my mom showed me how to use her nice camera. Nice, clear photos—and some playing around with backgrounds! I couldn't play long though because exam studying was calling...

Butter Frosting

Frosts about 36 standard sized cupcakes

Ingredients:

3/4 cup butter

2 pounds powdered sugar (about 8 cups)

1/3 cup milk

2 teaspoons vanilla (if you want a more white colored frosting, use clear vanilla)

extra milk

food coloring (optional)

Directions:

Allow butter to stand at room temperature for 30 minutes. In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth.

Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until frosting reaches spreading consistency. If desired, tint with food coloring. Makes about 4 1/2 cups.

Milk Chocolate Butter Frosting: Prepare as above, except melt 1 cup milk chocolate pieces; cool. Beat into the butter before adding the powdered sugar.

Chocolate Butter Frosting: Prepare as above, except substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the powdered sugar.

Strawberry Butter Frosting: Prepare as above, except beat 1/3 cup strawberry jam into butter before adding powdered sugar.

Irish Cream Butter Frosting: Prepare as above, except substitute Irish cream liqueur for the milk.

Coffee Butter Frosting: Prepare as above, except add 1 tablespoon instant espresso powder or coffee crystals to the butter or substitute strong brewed coffee for the milk.

Recipe from: Better Homes and Gardens