Recipes & Food Styling

“It’s a Brand New Day!”

When I spotted this hot pink silicone madeleine mold at Fauchon in Paris years ago, I couldn’t resist. I bought it for my mom so we cold make madeleines together. One thing after another came up & tonight ended up being the first time ever this madeleine mold got a test drive. Worked terrific! Madeleines turned out amazing and SO delicious. I learned about Royal Milk Tea when a flight attendant who flew Japan a lot gave me a sample on a layover in Hawaii. I loved it & now order it online. The mug is from Sting’s concert in Hyde Park in London in 2011. His concert was just a few weeks before 9/11. It was the last concert I experienced before our world forever changed. 

Pumpkin Madeleines

INGREDIENTS
2 large eggs
1 cup flour
3/4 cup sugar
1/2 cup butter, melted & cooled
½ cup pumpkin pie filling
1 teaspoon cinnamon
½ teaspoon nutmeg
pinch of salt

For coating each individual mold before filling with batter;
1 tablespoon butter, melted
1 tablespoon flour

DIRECTIONS
Preheat oven to 375 degrees
Coat each individual mold with melted butter; make sure to coat crevices / indentations. Lightly flour each mold, using fingers to sprinkle.
Beat eggs and sugar until combined well.
Add in pumpkin, salt, cinnamon and nutmeg. Add flour, followed by butter. Stir with spoon just until thoroughly combined.
Fill each individual mold with 2 large spoonfuls of batter. Place in oven and bake until lightly browned on edges (approximately 15-20 minutes).
Remove from oven; sprinkle with powdered sugar, followed by cinnamon sugar mix.