In all my dryer anger/frustration, I totally forgot to tell you all about my Mother’s Day present.  Here it is, along with the lounging bunny that “supposedly” sent it to me.  Happy Hop Day!

Amazing Chocolate Covered Strawberries! Thanks bunny!


Bunny legs

 When I  first started this little blog, I had very little by way of kitchen wares.  I had just moved into my first apartment after college, and most of my baking pans/kitchen tools were hand-me-downs from my mom or left by college roommates , but I made it work.  Then I got engaged, and fell into the trap of adding a bunch of random cookware to my registry, instead of items we could really use, like pretty curtain rods, flannel sheets, or a lifetime supply of paper towels.


Instead, I saw pretty patterns and designs, and the mouse just moved on its own, I swear.  And so I came to own a madeleine pan.  The delicate ridges of the seashell-shaped cookie-cakes just called to me.  So here I am, about 8 months later, actually using the darn thing.  ‘Bout time.


Since I had never made madeleines before, and didn’t really know what to expect, I went with something simple-the classic, elegant vanilla bean.  These little cakes are just a tad crispy on the outside, soft and moist on the inside and bursting with vanilla flavor.


I was worried Luke wouldn’t like them (he’s more of a chocolate/peanut butter than little French cakes kind of guy) but after one bite, he declared half of them to be his.  Which is honestly a good thing, considering madeleines are best eaten the day they’re made!

One Year Ago: White Chocolate Cherry Scones

Very Vanilla Madeleines

Prep Time: 2 hours, 10 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 20 minutes

Yield: 12 madeleines


  • 2/3 cup all-purpose flour
  • 3/4 tsp baking powder
  • Pinch of salt
  • 1/2 cup sugar (or vanilla sugar if you can find it)
  • ½ vanilla bean, seeds scraped out
  • 2 large eggs
  • 1 tsp vanilla extract
  • 6 Tbsp unsalted butter, melted and cooled


  1. In a small bowl, combine the flour, baking powder, and salt, and give them a shake to incorporate them slightly. In a separate small bowl, combine the sugar and vanilla beans and mix together with a fork to combine the flavors.
  2. In a large bowl, beat the sugar mixture and the eggs until pale and thick, about 5-8 minutes. (You can also use a stand/hand mixer, and it will take less time.) Add in the vanilla extract and stir to combine. Fold the melted butter into the mixture, then the flour.
  3. Cover the batter with plastic wrap or a kitchen towel and refrigerate batter for 2 hours.
  4. Towards the end of the fridge time, preheat oven to 400 degrees F and grease a madeleine pan; set aside.
  5. Fill the cavaties of the madeleine pan with the chilled batter until almost full. (You might have to spread the batter out a bit with a spatula so that it covers the entire mold.) Bake until the centers are puffed and edges are golden brown, about 10-12 minutes. Let cool for a few minutes in the pan, then invert them onto a wire rack to cool completely.
  6. Madeleines are best the day they are made, but may be stored for up to 2 days in an airtight container at room temperature, or you can freeze them for up to a month. Just defrost and enjoy! I enjoyed them with hot green tea!

Barely adapted from Completely Delicious

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