• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Butterscotch Madelines

I wanted to send a care package home for my family for their upcoming birthday celebration. Looking through my recipe log, I wasn’t sure what to make, until I stumbled across a recipe on a fellow blogger’s site. It promised a moist, dense cake with incredible butterscotch flavor. Turns out, it was absolutely true! This is one of the best cakes I’ve made in a long time – so simple, very few ingredients, and fantastic flavor. It will be a long-time, go-to favorite.

Baby Butterscotch Madelines

Makes about 3 dozen baby Madelines
Adapted from Almost Bourdain)

5 oz butter, softened
1 1/3 cups dark brown sugar
2 eggs
1 Tbsp vanilla extract
1/2 cup whole milk
1/4 cup heavy cream
2 cups all purpose flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

1. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping well after each addition. Add the vanilla, mix to combine.
2. Alternately add the milk/heavy cream and the dry ingredients, mixing just to combine.
3. Scoop the prepared batter into greased madeline pans. Bake at 350 until baked through, about 5-7 minutes. Let cool completely, and enjoy!

2 Responses

  1. just wanted to say i love you!

  2. Wow! Love the way your adapted the recipe into madeleines. I can imagine how nice it would taste. Thanks for the link!

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