Gigi Travels

Cooking & Travel Adventures

Category: Sweets

Lemon Madeleines

Winter is all about citrus season so I made great use of some lemons from a friends tree by making Lemon madeleines. (happiness) I used Martha Stewart’s recipe and they turned out perfect. Making madeleines are not as difficult as you might think. You just need to get your hands on some madeleine molds that can found at speciality stores like Sur La Table. I think they taste best with with a nice cup of tea or an espresso macchiato.

Persimmon Cookies

It’s persimmon season and I was lucky enough to get a bunch of them from a friend’s persimmon tree! Since I had more than I could eat, and some were overripe and ready, I decided to look for an easy and yummy cookie recipe. I headed straight to one of my very favorite food blogs: whiteonricecouple and this is the delicious recipe I used. So good.

These cookies have a soft and moist texture, almost cake like, but light and airy. Adding to the persimmon pulp, I threw in whatever dried fruits and nuts I had in the pantry. In this case they were dried cherries, prunes, apricots and almonds, and they worked just great. The recipe calls for raisins but you can seriously use anything. Happy Fall baking! 🙂

 

 

Snickerdoodle Mini Bundt Cakes

There is nothing better than the smell of cinnamon and sugar permeating in the kitchen. I’m a huge fan of the snickerdoodle and the bundt cake and thought why not combine the two? The results were yum. Recipe below. Enjoy!

Ingredients:

2 teaspoons ground cinnamon
1 cup organic sugar

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup organic sugar
1 cup coconut sugar
3 eggs, room temperature
2 teaspoons pure vanilla
1 cup 2% greek yogurt

Confectioner’s sugar

Directions:

  1. In a small bowl, combine 1 cup of plain organic sugar and 2 teaspoons cinnamon and mix well.
  2. Preheat oven to 325 degrees.
  3. Spray generously 12 small bundt cake tins, or one 9 inch bundt pan with cooking spray. Make sure to cover entirely including the center tube. Gently dust the entire inside of the pans with the cinnamon sugar mixture, about 1/3 cup. Set aside.
  4. Sift together the flour, baking powder, baking soda and salt. Set aside.
  5. Beat the softened butter in a mixer with the paddle attachment for about a minute.
  6. Add the plain sugar and mix for about 3 minutes, until light and fluffy.
  7. Scrape down the bowl with a spatula and add the coconut sugar.
  8. Mix for about 2 minutes until the mixture is combined and uniform in color.
  9. Add the eggs one at a time, beating well after each addition.
  10. Stir in the vanilla.
  11. Add the flour mixture alternately with the greek yogurt; beat well.
  12. Spread half the batter in each prepared tin.
  13. Sprinkle with half of cinnamon sugar mixture.
  14. Spread the rest of the batter into each pan and sprinkle the remaining sugar mixture over the top.
  15. Bake in a preheated oven for about 40-45 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  16. Allow to cool for 10 minutes before removing from the tins.
  17. Dust with confectioner’s sugar.

Coconut Madeleines

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These delicious and easy Coconut Madeleine cookies were adapted from Barefoot Contessa’s recipe.

I’m somewhat obsessed with the use of coconut sugar in my sweet recipes these days. It adds  a really nice caramel-ly flavor and nutty texture to things. Replacing regular sugar with coconut sugar was the only change I made to her recipe. 

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