Chestnut Honey Madeleines - SMS

One of the few baking pans that isn't in my cupboards is a madeleine pan. In fact, I am not sure I've ever had a madeleine. Curious about the history of madeleines, I looked them up. They're a small sponge cake pastry which originated in the Northeast region of France. Seems there's a couple of stories as to how they began. If you want to read more, you can find the stories here.

Funny, I think I've passed up a madeleine pan several times at Goodwill. At the time, I think I wondered what the pan was used for. Of course, the past few weeks when I wanted to find one, there were none to be found. I decided to use a mini muffin tin and it worked great!!

These are delicious, beautiful bites. They'd be a perfect compliment to afternoon tea. I'm hooked, I will make these again. I'd like to experiment with other flavors of madeleines. Who know's maybe I will even find that pan.

Thanks to Debbie of Cafe Chibita for choosing this wonderful recipe. If you check out the other SMS bakers, I am sure you'll find at least one or two of them owns a madeleine pan.

Chocolate Orange Macaroons - SMS

I've never made Macaroons. Aren't they one of those cookies you either like or you don't, maybe because of the coconut? I don't love coconut so I am sure that's why I haven't made them before. This worked out well because I needed something to bring to a baby shower at work.

What a fun and easy recipe to make! Anytime you can mix with you hands, it's just so theraputic! The instructions called for a fine chop on the chocolate. That's hard to do. I ended up with a few pieces that were bigger than others but in the end it was fine. I loved the way the orange and coconut looked together. When I first mixed the egg whites into the mixture, it seemed dry. As I continued to mix, the mixture became more moist.

Seems I always cut SMS recipes in half. This week I made the whole recipe and ended up with 21 cookies. Does anyone ever get the exact number the recipe says? I made one sheet on parchment and one sheet on a silpat. They turned out much better when baked on the parchment. They didn't seem to crisp up as much on the silpat. The bottoms still seemed a little wet.

Of course, I had to taste one. I liked them but wish they had less orange and more chocolate flavor. I loved the texture and richness of the cookies. Next time I would like to try the recipe with lemon zest.



This week's recipe was chosen by Ellen of Blue Tree Green Heart. You can find the recipe on her site. Check out the rest of the SMS bakers macaroons here!

Pistachio Linzer Thumprints - SMS

This week's SMS takes me back to my childhood. If you follow my blog, you know my mother died when I was sixteen. One of the cookies I remember my mother making at the holidays were thumbprints. These remind me so much of those cookies.

From making the thumbprint with your thumb or whatever finger you choose, to filling the centers with the preserves, these cookies are fun to make. I cut the recipe in half and ended up with 15 cookies. The recipe called for unsalted pistachios. I had salted on the shelf and used them instead. The contrast of the sweet preserves and the salted pistachios is delicious. I didn't have quite enough apicot preserves, so I filled a few of them with plum preserves. Actually, I like the contrast you get with the dark preserves. These cookies were a thumbs up at my house!



The talented and creative Tracey of Tracey's Culinary Creations is our host this week. You'll find the recipe on her blog. The links to all of the other SMS gals can be found here!

Butterscotch Pralines - SMS

I've never made pralines before, probably because I've always found them too sweet. Making these was one of those frustrating kitchen experiences. I didn't feel great to begin with, either the 24 hour bug or a touch of food poisining. Then as I was gathering all of the ingredients, my candy thermometer rolls on to the floor. It didn't really break but it chipped on the bottom, so I was pretty sure I shouldn't use it. Off to the store to get another one.

Once I got back with the thermometer and gathered the ingredients, the recipe went together easily. I think my mixture was too thick. I went ahead and spooned them out onto the parchment paper. I don't really think they look like pralines. Tim said they're good but needed a few more nuts.



This week's SMS was chosen by Tess of Cooking Chemist. Check out her blog, she has some great recipe ideas. You can find the links to the other SMS gals here.