Spiced Madeleines

Welcome to Day #2 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

Ah, the Madeleine. Is is it a cake? Is it a cookie? I guess you could say it's a cake-y cookie. And it's a classic--you can't argue with Proust. The thing is, they're not so hard to make and you will look so darned sophisticated if you give a few of these away.

Since I can't seem to get cardamom out of my system, I've decided to spice up my Madeleines just a bit. Although you will need a Madeleine pan (you can find one at most kitchen stores), I think you will find that they are pretty easy to make. This recipe makes just 12 little cakes...a perfect amount, since they should be eaten while they are fresh.

Spiced Madeleines (adapted from Epicurious)

6 tablespoons unsalted butter, melted, plus 1 tablespoon (melted) for greasing pan

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon freshly grated nutmeg

1/4 cup granulated sugar

3 tablespoons packed light brown sugar

2 large eggs

Powdered sugar for dusting

Preheat oven to 400 degrees F.; use a pastry brush to butter a 12 mold Madeleine pan.

Whisk together flour, baking powder, spices, and a pinch of salt.

Whisk together sugars and eggs until well-combined. Add flour mixture and whisk until just combined, then stir in remaining butter (6 tablespoons) until just incorporated. Spoon batter into molds, filling them about two thirds full. Bake 5 minutes, then reduce oven temperature to 350°F and bake until springy to the touch and edges are lightly browned, 4 to 6 minutes. Turn out onto a rack and cool 15 minutes. Just before serving, dust with powdered sugar.

I've discovered these are a great dunking cookie cake...plus my pinkie automatically sticks out when I clutch my teacup.

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

• Peppermint Hot Chocolate with Peppermint Wands by Cravings of a Lunatic
• Chewy Brownies by Juanita's Cocina
• Chocolate-Peppermint Puff Pastry Bites by The Weekend Gourmet
• Pomegranate Margaritas by Dinners, Dishes, and Deserts
• Gingerbread Cheesecake Cupcakes by Chocolate Moosey
• Gingerbread Whoopie Pies with Maple Poached Pears and Maple Buttercream by Pineapple and Coconut
• Cranberry Bliss Bars by Hezzi-D's Books and Cooks
• Reindeer Cookies by Noshing With The Nolands
• Mo's Easy Homemade Eggnog by Food Lust People Love
• Spiced Madeleines by The Dutch Baker's Daughter
• Flourless Nutella Marshmallow Cloud Cookie Cups by Cupcakes & Kale Chips
• Pear and Dried Cranberry Baked Custard by See Aimee Cook
• Bacon Bark by Cooking In Stilettos
• Snowflake Cake by Dizzy Busy and Hungry
• Gingerbread Sugar Cookies by Rants From My Crazy Kitchen
• Peanut Butter Cup Cookies by Try Anything Once Culinary
• Hot Chocolate Biscotti by Home Cooking Memories

Today's #ChristmasWeek giveaway comes courtesy of Le Creuset. Respect for tradition and authenticity has been Le Creuset's guiding principle since 1925, and their kitchen and cook ware is known internationally.

Le Creuset's Revolution Utensil Set is available in six different colors, and it represents the next generation of functional innovations in the kitchen. Developed with chefs and culinary enthusiasts in mind, each utensil features a task-defined blade made from premium silicone, as well as a carefully crafted wood handle engineered to improve grip for a variety of kitchen tasks. The set includes one of each of the following: utensil crock, small spatula, medium spatula, spatula spoon, basting brush, jar scraper. To enter, read the details and use the Rafflecopter below!

***This giveaway is for one Le Creuset Revolution Utensil Set (winner's choice of color)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

a Rafflecopter giveaway

***Disclaimer: This giveaway is being provided by Le Creuset. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

Cardamom and Orange Pull-Apart Bread #Improv

Oh my—it is good to be back! I didn’t realize that I haven’t posted for over 2 months..yikes. For those not in the know, I had the good fortune of being chosen a finalist in the 46^th Pillsbury Bake-Off, so I’ve been a bit preoccupied. What a fabulous party Pillsbury puts on-- I didn’t bring home a prize, but the whole experience was just amazing. I plan on sharing some stories and some great recipes in the near future, but for now let’s get on with some baking!

It’s perfect that the first recipe I’m going to tackle is an Improv challenge sponsored by Kristin of Frugal Antics of a Harried Homemaker. Each month Kristin gives us two ingredients to get creative with. This month we have Cardamom and Orange, two of my favorite flavors (as evidenced in my Pillsbury Bake-Off recipe: Orange Cardamom Blueberry Crostata!).

Have you been seeing a slew of  pull-apart bread pins on Pinterest? I think I might be a little late to the party, but I've been wanting to try a pull-apart bread for awhile since they look so yummy. This is my perfect opportunity. 

Orange Cardamom Pull-Apart Bread

Printable Recipe

Dough:

3/4 cup milk

1/4 cup butter

1/3 cup granulated sugar

1 teaspoon vanilla

1 tablespoon freshly grated orange peel

2 ¼ teaspoons instant yeast

3-3 ½ C flour

1 t. salt

2 eggs, slightly beaten

Filling: 

3 tablespoons butter, melted

3/4 cup sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon cardamom

Frosting:

2 tablespoons unsalted butter, softened

2 tablespoons cream cheese, softened

1 cup powdered sugar

2-3 tablespoons orange juice

½ teaspoon vanilla

1 teaspoon freshly grated orange peel

Preheat oven to 350 degrees F.; grease a large loaf pan (9").

Heat the milk, butter, sugar, vanilla, and orange peel over medium/low heat until the butter begins to melt and the sugar is dissolved. Transfer to the bowl of a stand mixer and allow it to cool to 115 degrees F. (bathwater warm). Whisk the yeast into the milk mixture and let it stand for 5-10 minutes, or until it starts to foam. 

In the mean time, whisk together 3 cups of the flour and the salt in a large bowl.  Add the eggs and the flour mixture to the yeast mixture and, using the paddle attachment, beat for about 2 minutes, or until the mixture is shaggy. Switch the paddle out for the dough hook and continue to knead the dough, adding additional flour as needed, for about 5 minutes, or until the dough is smooth and elastic.

Shape the dough into a ball and place it into a greased bowl, turning it over once. Cover the bowl loosely with plastic wrap and let the dough rise for about an hour or until double in size.

I love the orange color.....

Gently deflate the dough and let it rest for 5 minutes.  On a lightly floured surface (I use a Silpat) roll the dough into a large rectangle. Brush the melted butter over the top. Stir together the sugar, cinnamon, and cardamom and sprinkle all of it evenly over the melted butter.

 Using a sharp knife or a pizza cutter, cut the dough into 6 strips, then carefully stack all of the strips into one stack. Cut the stack of strips into 6 slices. Place the stacks of dough, cut side up, into the greased loaf pan (I staggered mine). Allow the dough to rise for about 20 minutes. Bake for 35 to 40 minutes; cover with foil if it darkens too quickly. Cool on a rack for 10 minutes before removing from pan. Frost while warm.

Carefully stack 'em, then slice 'em again...

Be careful not to crowd the dough...you want to leave enough room for it to rise.

The top may get a little dark in color, but be sure not to under-bake or the middle will be doughy.

I may use more orange juice next time to make more of a glaze...

For the frosting, beat the butter and cream cheese together until smooth. Slowly add the powdered sugar and the orange peel. Add enough orange juice until the desired consistency is reached.

I spooned the frosting into a baggie and snipped the end...this made it easier to drizzle on the warm bread.

So good...and best eaten warm. Oh, go ahead and slather some more butter on it...

Now, let's take a look at what everyone else is making with Cardamom and Orange!

Orange Cardamom Blueberry Crostata

WooHoo! I done did it! Well---almost. You are looking at a semifinalist finalist (!) in the 46th Pillsbury Bake-Off®! Have you heard of this contest? It is probably the most famous cooking/baking contest in the history of cooking/baking contests. No lie. Take a look at this:

This year's contest is a little different from before....the public gets to vote on the recipes! Pillsbury actually chose 60 recipes in this round of Simple Sweets and Starters, but only 34 of us will get to go to the finals. One thing that hasn't changed is that the grand prize is still $1 MILLION. You heard right. I said $1 MILLION. Before I beg for your vote, let me tell you a little bit about my recipe.....

The theme this year is simple. We can only use a maximum of seven ingredients, two of which have to come from the Pillsbury list. Regular table salt, pepper, and water are free. Oh...and prep time is limited to under 30 minutes, not including baking or cooling time. Whew. Tricky stuff, but not really so hard.

One of my favorite Pillsbury products is the pie crust. Seriously, I always have a box or two in the fridge. I do know how to make my own pie crust, but I don't always have the time. Plus, it's a lot less messy to roll out a Pillsbury crust. I'm all for less messy....so that's what I started with.

Start out by softening the crust for a few minutes, just like the package says. Then roll it out onto a parchment lined baking pan. Oh...and set the oven temperature to 425 degrees.

Next, measure out 1/2 cup of Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley (Have you tried this stuff? Wow...it's so good!) into a medium sized bowl.  Then, stir in 2 tablespoons of flour and 1/4 teaspoon cardamom.

Blueberries might just be my favorite fruit....

Carefully fold 2 cups of fresh blueberries into the preserves......

......and spoon it all in the middle of the pie crust dough, leaving a 2" edge.

Next, fold the crust over the filling, pleating the dough as necessary. 

Slightly beat one egg yolk with a couple teaspoons of water and lightly brush it over the edges of the crust. A sprinkle of sparkly, coarse sugar is the finishing touch. Who doesn't like sparkly?

Bake the crostata for 17 to 23 minutes or until the edges are browned and the filling is bubbly. Cool for a least 30 minutes.

How's that for a quick dessert that is fit for company? I think you need to go vote right now, don't you? You can get a printable recipe and show your support by visiting BakeOff.com. You will need to register and there is only one vote per recipe. If you see another recipe you like, go ahead and vote for that, too. Voting is open until 11:59 a.m. CST on June 27, 2013. Feeling inspired? On July 4, you can enter your own recipe into the Quick Rise and Shine Breakfasts category.

Update: This girl is meeting the Doughboy in Sin City---I'll keep you all posted!

Spiced Pear Muffins with Candied Ginger

I have a love/hate relationship with pears. Admittedly, they can be gorgeous to behold, all fall-like in their appearance. It makes me want to take a juicy bite out of one before I even leave the store. Unfortunately, I've been betrayed more than once by that beauty, ending up with hard or mealy fruit. Then, I luck into just the right one, and with juice dribbling down my chin, I fall in love with them all over again.

I had some of the good ones on hand the other day when I came up with another muffin recipe. This one combines those fresh, ripe pears with some ginger, cardamom, and nutmeg for a perfectly moist little cake muffin.

Spiced Pear Muffins with Candied Ginger

Printable Recipe

2 cups all purpose flour

3/4 cup granulated sugar, plus an additional 2 tablespoons for topping

2 teaspoons baking powder

1/2 teaspoon cardamom

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cups chopped, fresh pears (about 2 medium)

1 cup low fat buttermilk

1/2 cup butter, melted

1 egg, slightly beaten

1 teaspoon vanilla

2 tablespoons minced, candied ginger

Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.

In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, spices, and salt. In another bowl, stir together the chopped pears, buttermilk, butter, egg, and vanilla. Combine the wet ingredients with the dry, stirring until just mixed, being careful to not over beat. Spoon the batter into the muffin tins. Combine the remaining sugar and the minced candied ginger and sprinkle evenly over the muffin tops.

Bake for 18-20 minutes, or until the tops spring back when lightly touched. Cool on a wire rack.

I had nearly forgotten about this little jar of candied ginger--it was perfect for the topping.

How do you like your pears?

Blackberry-Rhubarb Cardamom Bread

The best part about Summer in Minnesota has got to be all of the available fresh produce...it's allowing me to experiment with some different flavor combinations. What's nice is that even if I buy a little too much, I can always tuck some in the freezer. Luckily, I had a few frozen blackberries on hand when I decided to invent my latest quick bread: Blackberry-Rhubarb Cardamom Bread.

I used fresh rhubarb this time, but you can sub frozen, if needed.

Blackberry-Rhubarb Cardamom Bread

Printable Recipe

3 cups all purpose flour

2 teaspoons baking soda

½ teaspoon salt

½ teaspoon cardamom

1 tablespoon grated orange peel

½ cup unsalted butter, softened

1 cup brown sugar

2 eggs

1 (6 oz) container plain Greek yogurt

½ cup buttermilk

1 teaspoon vanilla

2 cups diced rhubarb

2  cups fresh or frozen black raspberries

Preheat oven to 375 degrees. F; grease and flour two 9 X 5 X 3 loaf pans.

In a large bowl, whisk together the flour, baking soda, salt, cardamom, and orange peel; set aside.

Fit a stand mixer with the paddle attachment. Beat the butter and the brown sugar together until light and fluffy. Add the eggs, one at a time, beating well after each. Stir together the yogurt, buttermilk, and vanilla. Alternately add the flour mixture and the yogurt mixture to the mixing bowl, beating on low speed until just blended. Stir in the rhubarb and the blackberries.

Divide the batter evenly between the two loaf pans. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.

Quite possibly my favorite flavor combination, yet.

Orange-Cardamom Rhubarb Muffins

I love Greek yogurt. I love muffins. I love muffins made with Greek yogurt. There. I said it. 

I spotted a 12 pack of yogurt at Costco and just had to buy it. Take note of the Blood Orange flavor. Blood  Orange? Wouldn't that be good in a muffin?

What else would taste good with Blood Orange yogurt? Rhubarb? Why, yes. I happen to have a few stalks. 

Let's try a muffin with Blood Orange yogurt and rhubarb. It might just work.

Orange-Cardamom Rhubarb Muffins
Printable Recipe

2 cups all purpose flour
3/4 cup granulated sugar, divided
2 teaspoons baking powder
1/4 teaspoons salt
1 tablespoon grated orange peel
1/2 teaspoon cardamom
1 1/2 cups rhubarb, sliced into 1" pieces (about 3 stalks)
1 egg, slightly beaten
1 (6 oz) container Chobani Blood Orange Yogurt
1/2 cup unsalted butter, melted
1/2 teaspoon vanilla

Preheat oven to 400 degrees F. and line a 12 cup muffin pan with paper liners.

In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, and orange peel. Stir in the rhubarb and set aside.

In another bowl, or large measuring cup, blend the egg, yogurt, melted butter, and vanilla. Add the liquid mixture to the dry mixture and mix until just blended.

Spoon the batter into the muffin cups and sprinkle the remaining sugar evenly over the tops. Bake in preheated oven for 18-20 minutes or until the tops are golden and firm to the touch.

I used a cookie scoop to get the batter into the cups evenly.

Allow the muffins to cool for just a few minutes; serve warm.

Another muffin for my repertoire. Now I have my eye on the Black Cherry Yogurt....

Which flavor yogurt would you like to see in a muffin?

Strawberries and Cream Muffins...Improv Challenge

Wow...where does the time go? It's already time for the May Improv and I'm late to the party. The Improv Challenge is a fun project hosted by Kristen of Frugal Antics of a Harried Homemaker, where we create recipes based on two flavors each month. This month we have Strawberries and Cream, and while I could have gotten really creative with that combination, I decided to go easy and make a muffin (although I spiced it up, just a little, with some cardamom and a bit of orange).

It's been a little hectic at our house for the past few weeks as my mother-in-law, Alice, has been battling a recurrence of cancer and it is in its final stages. She's been my biggest supporter and taste tester...she will be so sorely missed. I thought of her love of sweets as I baked these today.

I almost passed on the challenge this month, but look what I had in the fridge...strawberries and cream! It was meant to be.

Strawberries and Cream Muffins
Printable Recipes

2 cups flour, divided
2 teaspoons baking powder
3/4 cup granulated sugar, divided
1/4 teaspoon salt
1/2 teaspoon cardamom
1 tablespoon grated orange peel
1 1/2 cup sliced, fresh strawberries
3/4 cup heavy cream
1 egg, slightly beaten
1/2 cup unsalted butter, melted
1/2 teaspoon vanilla

Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.

In a large mixing bowl, whisk together 1 3/4 cups of the flour, the baking powder, 1/2 cup of the sugar, the salt, cardamom and orange peel; set aside.

oops...almost forgot the sugar...almost.

Toss the sliced strawberries with the remaining 1/4 cup flour. Mix the cream, egg, butter and vanilla together in a small bowl or measuring cup. Add the strawberries and the cream mixture to the dry ingredients and stir until just mixed...batter will be lumpy...don't over mix.

With a cookie scoop, divide the batter among the muffin cups. Sprinkle the remaining sugar over the batter. Bake the muffins for 17-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a rack for 10 minutes. Serve warm.

For you, Alice. May you have nothing but sweet, sweet dreams.