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27 Apr 2010

Earl Grey Madeleines

Anyone who knows me is well aware of my massive addiction to tea. Any tea. Honestly, if you kept making it, I'd keep drinking it. In fact, I better put the kettle on.... Where were we? Oh yes, tea! I love it, nay adore it, so obviously any recipe I happen across using those magical little leaves just has to be tried!

Today, while reorganising my kitchen cupboards, I came across my vintage madeleine pan. I bought this pan in a preemptive flight of fancy when I first joined Sweet Melissa Sundays. Her chestnut honey madeleines had me crazy with anticipation. A year later and those sweet little dears have yet to be chosen and remain on the bench. But fear not, my choice is coming back around *rubs hands*. But yes, my tin. I took it out of its resting place for the past 12 months and remembered just why I bought it. Not only for my desired SMS treat, but for it's beauty, age and charmingly battered facade. I often wonder how many cakes this tray has turned out, how many owners has it had and just how many years it has existed in France before I cruelly dragged it to England. I fell instantly in relove with my little pan and forgot all about my current spring clean and set about making madeleines. Earl Grey Tea Madeleines to be precise.


I fear that the earl grey flavor was slightly overpowered by the lemon zest in this recipe but that didn't stop them from being super tasty! Especially when dipped in a huge cup of steaming tea ;)

Earl Grey Madeleines
Recipe from: (Baking: From My Home to Yours)

5 tbsp unsalted butter
2 tbsp Earl Grey tea leaves
3/4 cup flour
1/2 tsp baking powder
pinch of salt
1/3 cup sugar
grated zest of 1/2 lemon
2 large eggs,
2 tbsp honey
2 tsp vanilla extract
powder sugar for dusting

Melt the butter and add the tea leaves. Stir to combine and allow the tea to infuse into the butter for 15 minutes. Strain the tea leaves from the butter using a strainer lined with cheesecloth (or tea bag paper).

Combine the flour, baking powder, and salt in a small bowl.

Mix together the sugar and lemon zest with your fingers.

Whisk together the eggs, sugar, and zest until thickened (2-3 mins). Add the honey and vanilla extract and whisk for another minute.

Add the dry ingredients to the egg mixture very gently with a spatula. Gently mix in the strained butter (mine had hardened so I softened it a bit in the microwave). Cover with plastic wrap and chill ( 3 hours- 2 days, per Dorie).

Preheat the oven to 200 (I found that mine were over baked at this temperature so I'd reduce to 180). Butter and flour a madeleine pan. Distribute the batter equally between the 12 molds.

Bake for 10 minutes and check (mine were done at 8). Bake until the tops are firm to the touch, up to 14 minutes. Remove from the molds by tapping the pan. Dust with powdered sugar.

Serve with a cup of Earl Grey tea, obviously!

14 Apr 2010

SMS, late again!

Hi guys, I'm late, again! But this time it's not my fault, well at least not totally. Stupidly I decided to upload my SMS pics to my work laptop and since I haven't been in work since last Tuesday I've been unable to get them back. Silly me. But, better late than never, eh?!

For this weeks choice I decided to revert back to my tried and tested method of turning a layer cake into cupcakes. I've made these babies quite a few times now and they always go down as a roaring success at every Pet Lamb event. Everybody loves a Malteaser. It's the lighter way to enjoy chocolate, don't you know.



As usual check out the SMS girlies for more Malteaser treats!

Now, I better get back to work before I revert to lazy mode and spend the rest of the day surfing for new blogs :D

3 Apr 2010

Easter baking

Can you believe I almost skipped this week?! Shocking I know, but when I saw pecan shortbread cookies on the upcoming list I thought of all those lovely biccies going to waste when Kris found out they contained nuts. I was already planning on baking the double crusted caramel apple pie for Easter desert so while I was looking over the recipe I thought I'd have a little leaf over to the shortbread to see what I was missing. Well, the second I read through this simple process I was in love. They sounded amazing and not only that, the nuts were ground up therefore easily feedable to my fussy boy. That settles it I though, I must find some pecans. And pecans I found!


I thought these little cookies were absolutely delish! Just small enough to pop in your mouth and so full of that wonderful buttery flavour. What a treat! I will defiantly be making these again. Pop along to Laura's blog, The Lab for the recipe.

Now for a SMS treasure I missed a few weeks back. This was actually going to be my choice when it finally came around but I certainly wasn't complaining when it popped up on the up coming recipes bar! I was over the moon but for some reason or another, life got in the way and I just didn't find the time to bake it! Not to worry, I thought, this pie will make the perfect addition to Easter lunch. And so it will. As I type this the pie is resting in my mums kitchen, just waiting for a bunch of hungry siblings to dig in. I made a few changes to this recipe, the fact this pie contained no cinnamon horrified me, so I added a pinch the the apples before combining with the caramel and sprinkled a liberal amount of cinnamon sugar atop the egg washed pastry. Lovely!


Now, get your tush along to the SMS bakers list to see what everyone else has cooked up. You know you want to.

Cupcakes, again?

I love cupcakes, not to eat mind you, oh no! I've never had much of a sweet tooth and cake has always ranked pretty low on my tea time treat list. There's just something about those adorable little cakes that make me so happy. I adore to bake them, peaking through my oven door to see how they rise, the way they make my house smell as they're cooling by the window and most of all, I love to decorate 'em. Armed with my trusty piping bag and nozzle I can swirl away till the cows come home. This is one of the reasons I enjoy Jeepers Peepers Burlesque night so much, it gives the Pet Lamb girls a chance to flex our decorating muscles.

This month we had a movie theme to work with and boy did we have a hoot! We had lists of flavours as long as your arm, each more elaborate and amusing as the last. Malteaser Falcon, Chocwork Orange, Cornelius Fudge Brownies, we had them all!

My very favorites were, of course, the horror themed cakes. If you know me, you know I like my gore ;)


I made these cakes especially for all you Twihards out there! Love at First Bite Twilight Cupcakes. Just a plain old vanilla cupcake filled with raspberry jam and bitten by everyones favorite vampire.


And here we have Ginger Snaps for Cupcakes. In hindsight, I probably should have called these Team Jacob Cakes, I mean, everyone should be Team Jacob!

Now, I'm off to bake yet more cupcakes for the upcoming Spring Show this weekend. High Ho!

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