I had tea with with a well mannered hedgehog once on a crisp fall day. He brought me a tiny bouquet of flowers, which I placed in a small jam jar filled with water. He said the delightful maple scent of these Madeleines reminded him of his time in the woods, as a young hoglet. When he had his fill of the delicate little cakes, I wrapped some in a tea towel for his journey home.
As cooler weather approaches, I’m always looking for a little something to enjoy with a warm drink and a good book. Although traditional Madeleines typically remind me of spring, these Maple Brown Sugar Madeleines have a cozy fall feeling. They go well with coffee, tea or hot cocoa. If you want to make them for a friend, make the batter and keep it in the refrigerator. Bake the Madeleines right before your friend arrives.
I used a spherical Madeleine pan to make these maple scented little cakes. The Madeleines made in this pan are a little thicker and fluffier than those made in a traditional oval pan. To find the Madeleine pan I used, click here. You can certainly use a traditional pan if you prefer. Keep in mind that the baking time will be shorter and you will end up with about twice as many.
If you landed here from one of my social media accounts, welcome! I’m really glad you’re here. I love to create fun, pretty and sweet treats like these delicious blueberry donut holes! The thing that really makes these special is the homemade blueberry sugar, which adds a burst of blueberry flavor. Freeze dried blueberries are combined with sugar to create a beautiful, flavorful sugar that you can use for many other things. It can also be used in tea, lattes, lemonade, cocktails or sprinkled on cookies or scones. Keep in mind that freeze dried blueberries are not the same as dried blueberries. Dried blueberries still contain some moisture, so they won’t work for this purpose.
The donut hole batter comes together quickly and easily. The most challenging part for me is frying them. I found that using a thermometer and testing one donut hole first, helps you determine the perfect oil temperature. Using a small ice scream scoop helps you get uniform donut holes. Make sure the outside of the scoop is clean between each donut to help them keep the round shape and avoid pointy tails.
Once upon a time, there was a little black bear who woke up from a long nap. As she stretched, she felt her tummy growl. She ventured into the morning sunshine and smelled something sweet. She sniffed the air, following the sweet fragrance until she came upon a beautiful purple tree. She climbed up to a comfy branch and ate the tender, purple blossoms to her heart’s content.
Bears, butterflies and bees know something good when they see it. We humans can also enjoy lilacs. I knew lilacs were edible, but I hadn’t tasted them until recently. The flavor reminds me of beets, slightly sweet with a vegetable aftertaste. I really wanted to try lilac syrup after seeing so many photos of pretty purple syrup online. I discovered that lilac syrup is not purple. It’s more of a dull, brownish blue-green. Many people use food coloring or blueberries to color their syrup. I decided to skip that step since I would be using my lilac syrup inside of cake layers. I made a simple syrup with lilac blossoms and let them steep for a couple of hours. It was just long enough to give a subtle lilac flavor without being too floral. If you want a stronger lilac flavor, I suggest using more lilac blossoms rather than steeping longer to avoid bitterness.
I paired the lilac syrup with this soft, fluffy vanilla cake and silky Swiss meringue buttercream. If you aren’t a fan of lilac syrup, feel free to use vanilla simple syrup instead and just use the lilac blossoms to decorate your cakes. They look stunning on any cake or cupcakes.
Hear me out. Imagine you’re in a beautiful room, reclining on a plush velvet chaise lounge. There’s a dainty table nearby. On the table is a cake pedestal with a little pyramid of small, perfectly plump, pink pastries. They’re filled with sweet, luscious strawberry cream. And they’re all yours. This Strawberries & Cream Profiteroles recipe can make that dream come true. Maybe not the velvet chaise lounge, but really any comfortable chair will do while you indulge in these delicious little gems. Profiteroles have a way of making you feel regal and indulgent. I think princesses and princes snack on them. Most of us don’t have a personal pastry chef or the budget to order from French bakeries every day, but we can certainly follow a recipe and make one of the easiest pastry doughs there is. Choux pastry or pate à choux is used to make profiteroles, cream puffs, eclairs, churros and other pastries. Once you get the hang of it, the possibilities are endless.
This recipe features fresh strawberries, but frozen strawberries will work too. You can also substitute raspberries or peaches. To find the recipe for Peaches & Cream Profiteroles, click here. The strawberry purée can be made a day or two ahead and stored in the refrigerator. To make it easy on myself, I like to make the strawberry purée on day one, the pastry cream on day two, then make the profiteroles and strawberry icing and assemble on day three. It’s also helpful to practice the French culinary style of prep, mise en place, which means to have all of your ingredients and equipment in place before you begin. Everything will go much smoother and prevent you from feeling overwhelmed.
Ever since a certain celebrity cut a hole from the middle of her favorite olive oil cake back in 2020, the internet has been obsessed with olive oil cakes. I must confess that I was a fan of olive oil cakes long before that! I first tasted one at a restaurant years ago and fell in love. The flavor and texture was so delightful, that all it needed was a dusting of powdered sugar on top. Now that the dust has settled, I’m sharing my favorite orange olive oil cake recipe. Not because it was ever trendy, but because it’s a really delicious recipe that tastes like spring.
I made cute little orange scented, personal cakes that are really just elegant cupcakes. The recipe is easily adapted to your tastes. You can switch up the orange flavor and substitute with lemon or any citrus of your choice. Even if you don’t like olive oil, you’ll still like these little cakes. I use light olive oil, rather than extra virgin olive oil, for a more subtle olive oil flavor. Feel free to use your favorite olive oil or replace it with the oil you prefer. Grape seed, avocado and canola oil are some examples of oil you can use as a replacement.
This recipe contains almond flour. It helps with texture and flavor, so it’s a necessary ingredient. Almond flour can be pricey, but it’s good to have on hand. Adding it to your baked goods will make them more moist and tender. To find almond flour click here,
The tradition of enjoying the Nutcracker Ballet at Christmastime has been in my family for over 20 years. The Nutcracker Land of Sweets is a magical theme that has me mesmerized. Gingerbread, candy canes, gumdrops and billowy clouds of pink frosting are what dreams are made of. And that’s exactly what these dreamy cupcakes are made of. The cupcake flavor is a subtle spice cake. The recipe is adapted from a Martha Stewart cake recipe I made last summer. The original cake was paired with blackberry jam, but I knew plum jam would be perfect for these cupcakes. I topped them with a mildly sweet, fluffy Swiss meringue buttercream.
Part of the fun of making these cupcakes began at the store as I collected the sweets to decorate the cupcakes. Another perk of the job is taste testing the candy. I discovered that purple spice drops are licorice flavored and red spice drops are cinnamon. Who knew?
You might also like my Nutcracker Land of Sweets inspired candy bark. It’s a delightful holiday bark I designed that is often imitated. To view it, click here.
Summer is nearly over, and after the recent heatwave here in Southern California, I’m more than ready to welcome fall weather. But before I put on my fluffy sweater and dive into pumpkin spice everything, I want to enjoy the tail end of peach season, don’t you? Farmer’s markets and stores near my home are still brimming over with fresh peaches, so I picked up some peaches and decided to give them a proper goodbye and send them off in style.
I created some luscious peaches and cream filled, bite-size puffs of choux pastry, called profiteroles. They’re like cream puffs, only smaller. The filling is creamy, but so light and airy that I’m convinced that these profiteroles have no calories! The recipe I’m sharing with you uses fresh peaches, but feel free to substitute frozen peaches if fresh peaches aren’t available. There are a lot of steps to this recipe, but the steps are done in stages and are very easy to do.
I decorated my profiteroles with fresh, pesticide-free miniature rosebuds, also known as spray roses. If you can’t find miniature rosebuds, pesticide-free rose petals would be a good substitute. You may not get a chance to embellish these little beauties. They have a way of popping into people’s mouths even before you can decorate them!