Zesty Madeleines

Hey fellow quarantine people! 

After going through our kitchen and organizing a bit, I found my Madeleine pan and decided to make some yummy spongy treats! But I would need to use what I already have....which wasn't much. Fortunately we happened to have a bunch of tangerines that will make a great citrus zest!

Madeleines are pretty simple...thank goodness! I made them awhile ago but couldn't quite remember the process. You start by combining 3 eggs, 2/3 cup of sugar and tangerine zest in a bowl. You really only need 1.5 tsp of zest for the flavor to come out. But feel free to add more if you like but don't over do it LOL!

Next you whisk together the dry ingredients, 1 cup of flour, 1 tsp baking powder and 1/4 tsp of salt. Then combine the dry ingredients into the egg mixture and add in 6 tbsp of melted butter and voila! Your dough is complete!

One important part of making Madeleine cookies is that the dough needs to chill for at least an hour, allowing for the traditional Madeleine "hump" to form during baking. 

After chilled, add 1 tbsp of dough to each Madeleine imprint. But don't worry, the dough will spread out on its own, so no touching he he. *Be sure to coat your pan in baking spray beforehand.

Bake at 350 degrees for 7 to 8 minutes, or until edges are golden. Then once cooled, sprinkle powdered sugar and serve. These cookies are at their best on the day they are baked, but the dough may be made about 2 days ahead of time.

Jack was a little disappointed that he could not try these delicious French cookies, but he was proud of me for wrangling together ingredients to make them. He's so supportive! They were indeed yummy and spongy. Like a Twinkys classy uncle ha ha!

While mixing up these Madeleines my mind wandered to New Orleans. It could be the simplicity of the southern lifestyle or the warm feeling that catches in my chest when thinking of our trips there...it could be both. But I suddenly had a clear vision of a small two story home in the French Quarter, small balcony lined with a few Mardi Gras beads and hanging plants. A stoic cat perched on a filigreed chair, in front of green window shutters, gazing out into the world. The day starting to warm and the streets filling with visitors. Having a small shop with my art and fresh cookies, open and waiting for guests. Light reverberations of blues flowing through the walls and the distant smell of gumbo in the air. This image makes my heart so happy, someday it could be true, but back to reality I go.

 Thinking of French treats, it would be an uplifting idea for everyone to pick something they will make, once the lock downs are over. Something delicious to share, or just to celebrate the end of this surreal reality. I'm choosing beignets, I'm sure you could have guested that ha ha! Hopefully I will get to make them soon! 

Cheers!

-Bunny

Double Chocolate Bread Pudding

That's right! Double Chocolate Bread Pudding! 

One of my favorite creations...mixing my love of sweet bread and molten chocolate lava cake. Honestly I was missing New Orleans and bread pudding seemed like the cure, then I remembered that we were visiting my aunt and uncle! Perfect timing. There was no way that we could eat it all on our own and it was too special not to share. 

To start I set the oven to 325 and buttered a 13 x 9 inch pan. Next I whipped up the 6 eggs and set aside and sifted the cocoa powder into a bowl. Then I proceeded to cut up my Brioche bread into about 1 inch pieces and placed them onto a baking sheet to toast for about 10 mins (turning them halfway through). This added more structure to the bread, which would soon be drowning in chocolate goodness. Once golden brown I set them aside to cool and poured the pieces into the buttered pan.

I put the chocolate pieces into a bowl and then brought the milk, cream, sugar and salt to a boil in a large pot. After stirring occasionally to dissolve the sugar I removed it from the heat and added in the vanilla. Then I held my breath and watched Craig pour it over the chocolate chips. The chips quickly began melting under the warmth. 
I let the mixture sit for about 5 mins then it was time to whisk to perfection. Slowly the milk turned into a rich hot chocolate. Next I took a 1/2 cup to whisk into the cocoa powder, added another 1/2 cup and then mixed in the eggs. The chocolate was getting big by that point so I transferred it to a larger bowl and added in the rest of the chocolate! Next step, pouring all but 1 cup over the bread. After this step you have to wait....

The last time I made bread pudding it was good but it didn't quite turn out how it was supposed to. This time, I really took the extra time to let it sit and soak. That made such a difference. I checked on the bread every 15 mins or so and pushed the pieces down and added in the extra chocolate mix to fully saturate the dish. 

Craig and I headed over the 17 to my aunt's house in Fremont to finish the dish. Bread pudding can take awhile and the car trip added some extra soaking time! With their oven at 350 I covered the dish with tinfoil and set it in a large baking dish with about an inch of water. After baking for 45 mins I removed the foil and let the pudding bake for another 25 mins (until it starts to puff in the middle).

As the pudding cooled I quickly started the caramel sauce. I combined the sugar and water in a saucepan, heating until the sugar liquefied. I continued to cook until the sugar turned a medium amber color. Turned off the heat and then added the milk, softened butter, Bourbon and salt. Mixed to perfection!

I don't think delicious is a strong enough work to accurately describe this chocolate bread pudding....scrumptious AF maybe. I don't even know if there is a word. The sauce was such an indulgent touch. Not too sweet and with a hint of rich bourbon flavor. I'm so happy I got to share this dish with family! So worth the wait! One of the best parts is that it saves well. I warmed up a scoop this evening, and some chilled bourbon sauce and my mouth almost wasn't prepared for it! So good and satisfying! My mouth already misses it!

Thanks! Bunny

This was my last piece...note the sad bunny...

Behind the scenes...

Love of Pralines!

Howdy!

This weekend summer decided to have one more hot day before giving in to winter. The air was thick, sticky and just plain hot! Naturally this made me think of New Orleans. I couldn't help but remember wandering those packed streets, listening to jazz and stopping to take a peek in every unique shop. One in particular had pieces of pralines to try. So creamy and perfect bites filled with pecan flavor. I'm sure the cashier noticed as I would casually pass by the tray while I perused. Missing this delish staple of New Orleans, I went to my Damn Good Sweet cookbook for a simple praline recipe and it was simply delicious. 

To start I melted butter, cream, brown and white sugar together until they reached 220 degrees. Then I folded in the pecans and turned off the heat. Next I spooned out about 2 tablespoons per praline onto a baking sheet. 

I did not have any parchment paper, so tin foil had to do. *Just be sure to use something or your pralines will stick to the pans like glue! They did get a little messy, in the future I would want to use something to shape them into more perfect circles. I wondered how Aunt Sally's did it. They had achieved praline perfection! 

It did not take long for them to cool down and stiffen. Craig did try to pick at them before hand lol! I was surprised that they were ready to serve so quickly. I peeled one off the tray and took a bite...YUM! These pralines turned out pretty well, maybe a bit too sugary but each bite took me back to NOLA. Sweet with a bit of pecan crunch. They were not as creamy as I imagined but I think that might require more cook time or more cream. Either way I found another way to eat pecans and reminisce he he! Now this hot day didn't seem so bad.

I am definitely coming back to this sweets cookbook soon!

Thanks, Bunny

Bread Pudding First Attempt

Morning!! 

Bread pudding has always been yummy but my true love for it bloomed while we were in New Orleans. For our anniversary date we went to the Commanders Palace which in it's own right was magical and had their famous bread pudding for dessert. Every bite was a piece of heaven!

 I found an older cook book for the Palace and decided to try their bread pudding recipe. For an amateur baker I believe it turned out rather well but there were a few little problems. Which is why I say that this is my first attempt! Even though I really don't need more delicious pudding around the house. I have absolutely no control when it comes to desserts...I can not be trusted! he he

Pudding Ingredients:

1 cup Sugar 

8 tablespoons Butter; softened 

5 Egg; beaten 

1 pint Heavy cream 

1 dash Cinnamon 

1 tablespoon Vanilla extract 

¼ cup Raisins 

12 slices French bread, fresh or stale; 1" thick 

Rum Sauce:

1 cup Sugar 

2¼ cup Water 

1 Cinnamon stick; OR 1 teaspoon Cinnamon, ground 

1 tablespoon Butter, sweet 

½ teaspoon Cornstarch 

1 tablespoon Rum, light or dark 

To start I cut up my bread into 12 slices and preheated my oven to 350. 

Then started on the mixture, adding the sugar and butter first then the eggs (beaten), cream, raisins, cinnamon and vanilla.

 In a small pan I added the mixture and placed the bread pieces over the top. I let them soak for 5 mins then flipped them over for another 5 to 10 mins. After the bread has hopefully soaked up a lot of the pudding mixture, push them to the bottom of the pan. 

Place the pan in a larger one with about a few inches of water. Cover the pan with tinfoil and place in the oven.

Cook for 35 mins and then remove the tinfoil and cook for an additional 10 mins.

 I think this might have been where I went wrong, I may have not cooked the pudding long enough. It was still a bit soupy. I tried to cook it for a bit longer and it got a little firmer.

While the dish cooked I made the rum sauce! In a pot I stirred together the sugar, water (2 cups), ground cinnamon and butter, bringing it to a boil. Then added the remaining water and cornstarch, switching to a simmer and stirring. The sauce is supposed to become clear but I couldn't get it that close. Either way it was yummy! Once "clear" I removed the pot from the heat and added the rum.
I spooned out some of the bread pudding into a bowl and added the rum sauce....what resulted after that moment can only be described as pure satisfaction...the look of contentment and joy washed over our faces as we consumed bite after bite. This bread pudding was warm, sweet and hearty. Even though it was not quite Commanders status it was no less scrumptious. I will definitely be giving this a second try!!!

Thanks for readin! -Bunny