i’ve been baking. a lot.

more then i’ve been cooking. have you noticed?

there’s been new cookbooks, new flour combinations…and lots of fun with my scale. yes, i said scale.

i spent the most part of last week (and this week) playing with gf flour, i obviously have some serious issues. i get distracted easily. and then i forget things. like posting. like cooking dinner. why can’t we have cupcakes for dinner? did i just not win the mother of the year award? cupcakes for dinner…ok, i’m the only one who had cupcakes for dinner…and chips, there was chips.

i just can’t help myself. i think i finally heart baking.

who said that?

there is something about baking with weights (scales) that excites me. this is highly unusual. cause, yeah, you know me by now.

i digress, i played all weekend. there was peanut butter cookies (recipe tk), there was red velvet cupcakes…and then this…

i have always wanted to make madeleines. i had bought a cookie pan. i had researched for ages, and then when i got my diagnoses last year i put my dream aside. never i thought, i’m never going to make this happen.

and then i did.

{gluten-free} lemon madeleines      adapted from laura calder

  • 1 cup + 2 tbl cup4cup gf flour
  • 1/2 tsp baking powder
  • 11 tbl salted butter
  • 1/2 cup + 2 tbl sugar
  • 1 tbl brown sugar
  • 1 tbl agave
  • 4 eggs
  • zest of half a lemon
  1. melt butter and let it cool to room temp. pre-heat oven to 400.
  2. in a small bowl add flour and baking powder, whisk and set aside.
  3. in a larger bowl, add sugars, eggs, agave and cooled butter, whisk.
  4. add flour to sugar mixture, whisk. add zest, whisk.
  5. for this recipe, and because the batter is so delicate, i used the 2 pan baking method. what this means is you take a cookie sheet, and then lay your madeleine pan on top. this prevent the bottom from burning and evenly bakes the cookie (see note below).
  6. using a tbl, carefully spoon the batter to the middle of each mold, don’t spread it out. fill all cookie molds and bake at 400 for 8-10 minutes (see note below).
  7. cool to room temp and inhale.

note 1: i recently came across this tip from a new cookbook i picked up. it works. trust me.

note 2: my oven runs really hot, after the 2nd batch in the oven, they were cooking up really fast. so keep an eye on them.


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