so ive been curious as to just how hard making madeleines would be… and to my surprise it was extremely easy!

just very, very, very time consuming as i only have one small pan. (and i accidentally made a giant batch)

good thing its not hard to get rid of some extra baked goods 🙂

for this recipe, i used Ina Gartens recipe. however i opted out of using coconut. although i adore coconut, i wanted to try a simple vanilla flavor as my base since it was my first time experimenting with these little guys.

1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners’ sugar, optional
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.

With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners’ sugar, if desired.

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i must say these cookies are just delightful 🙂

they can be eaten while lounging around the house or something as cute as a tea party!

You can leave them simple or you can dress them up with chocolate, sprinkles, coconut, etc.


If it has fruit it has to be healthy.. right?

Hello there! So yesterday when I made that delicious water.. I also made some fruit tarts! 🙂

Now fruit tarts are my weakness. I can pass up the ooey gooey chocolate brownies and chocolate pot de cremes

But you put down a fruit tart in front of me and you wont see it again haha.

So I have made these in class and boy did they look pretty… If course I had the correct pan and I also had the glaze

Step 1: so I first started with my tart shell… Now these recipes are from my book that I bought from school


So I will get the tart shell reicpe and type that one up later 🙂

So once your dough is in the frige resting you can move on to..

step 2:start your pasty cream

So this recipe is actually from a small book that my teacher put together and I had to buy for class

So I first gathered all my ingredients

Then I put my cream, vanilla brand and half my sugar in a pot and let come to a boil.

Meanwhile I whisked my eggs and remaining sugar

As soon as my cream reached a boil I slowly incorporated it into my eggs and then put it back over the heat to reach a boil and thicken.

I keep the stove on medium high and whisk continuously to avoid burning and help thickening.

As soon as it thickens, toss into the mixer with a whisk attachment and whisk until cooled


While your cream is cooling go ahead and cut out your dough

I then put the shells into a muffin pan. And baked for about ten minutes.


Once my shells cooled I added some pastry cream and fruit 🙂