Lemon Vanilla Madeleines

Dessert, French, Snack

Lemon Vanilla MadeleinesThese classic scallop shaped French cookies are very simple to make (provided you have the special pan) and quick to put together.  As you can see the ingredient list is short and contains common kitchen staples… you can have a batch of these made start to finish in less than a half hour! 

We had our first chance to make these just a couple weeks ago when a friend of ours came over and we experimented with her new Madeleine pan.  We ended up trying out a couple different recipes and this one here was the clear winner.  These make a great small dessert to end a meal or just to enjoy with an afternoon coffee.  We hope you like them!

We adapted the recipe from Donna Hay magazine and we found that it will make about 15 Madeleine’s (most madeleine tins will make 12 at a time – so you do have to patiently wait to make the last 3.  This is far better than filling the tins right to the top as doing so will inevitably cause the batter to spill over the edges of the mold, and the cookies will lose their elegant shape if you fill them too high) 

Ingredients / Ingredientes

  • 2 eggs / huevos
  • 1/3 cup sugar / taza de azúcar
  • 1 vanilla bean (seeds scraped out) / vainilla (semillas)
  • 1/2 cup of flour / taza de harina
  • 1 tsp baking powder / cucharilla de levadura en polvo
  • 6 tbsp butter melted / cucharadas de matequilla derretida
  • Zest of one lemon / cáscara de limón

Instructions / Instrucciones

  • Preheat the oven to 350 degrees / Calentar el horno a 350 grados
  • Place the eggs, sugar, vanilla seeds, and lemon zest in a mixing bowl and whisk together / Poner en un recipiente los huevos, azúcar, vanilla y cáscara de limón y mezclar todo.
  • Sift the flour and baking powder over the egg mixture and whisk to combine / Colocar la harina ( tamizada o colada) y la levadura en polvo a la mezcla de huevo y combinar los ingredientes juntos.


  • Add the melted butter and whisk once again until just combined / Agregar la matequilla derretida y mezaclar una vez más.
  • Brush the madeleine tin with melted butter and place in the freezer for a few minutes so that the butter sets up and the tin is chilled / Colocar un poco de matequilla en el recipiente de forma de madeleines y transladar el recipiente al congelador por algunos minutos.
  • Spoon the batter into the molds – this recipe makes just over 12 – be sure not to fill the molds too much as the batter will spread and rise while baking and you don’t want the edges of the madeleines to spill out of the molds / Colocar la mezcla en el molde, esta receta hace 12 galletas. Por favor no llenar mucho el molde con la masa, esto es debido a que la masa crecerá en el horno.


  • Bake for 8-10 minutes – until the edges are lightly browned and the centers are puffed / Hornear por 8 a 10 minutos hasta que estén un poco color dorado.
  • Remove from the oven and allow to cool for a few minutes before carefully removing them from the pan (unless you bought a non stick pan – like we should have – in which case they will slip right out) / Sacar el recipiente y dejar enfriar por algunos minutos antes de sacar las galletas fuera del molde.


  • Serve warm with coffee or tea.  These will keep for several days provided they are stored in an airtight container…Enjoy! / Servir con café o té. También puedes comer las galletas madeleines el día siguiente siempre y cuando estén  en un contenedor cerrado…Provecho!

Lemon Vanilla Madeleines... Provecho!


Grown-up Grilled Cheese

Dinner, Lunch, Snack

Grown up Grilled CheeseEver get the craving for a classic grilled cheese sandwich?… well… for next time, this is a very tasty ‘grown-up’ version you might want to give a try – we found this on the Williams Sonoma website and it seemed a perfect opportunity to have gourmet sandwiches for dinner and also try out another recipe from my favorite baking book – Tartine Bread.  

Tartine is a beautifully shot instructional book dedicated to bread and bread based recipes.  Named after the famous bakery in San Francisco, the author Chad Robertson presents an incredibly detailed visual and verbal explanation (over approximately 30 pages) of how to make a natural starter and bake it into an incredible sourdough loaf right at home in your standard oven.  The past few months we’ve been baking all our own bread based on Chad’s recipe and have thoroughly enjoyed the results.  I find myself looking forward to Sundays when I get up at 7am to start mixing the dough.  It has been such a satisfying experience, I’ve even started contemplating pursuing a future education in Artisan baking.  If you have ever considered making your own bread at home – this book is excellent – I definitely recommend it to you.

The aforementioned bread of course forms the base of the sandwich here, you can also use any good quality sourdough or french bread.  Caramelize one onion (which is enough for two sandwiches) grate some high quality gruyere cheese, spread your bread slices with some chorizo tomato jam (or dijon mustard) and finish with lots of arugula after the sandwich has been grilled – This makes one delicious sandwich – Enjoy!

Grown up Grilled Cheese

Ingredients / Ingredientes

  • 4 slices of sourdough bread / rebanadas de pan masa fermentada
  • 1 Onion (sliced and caramelized) / cebolla ( cortada y acaramelizada)
  • Large bunch of Arugula or Spinach / puñalada de rúcula o espinaca
  • Dijon Mustard or Chorizo tomato jam (recipe follows) / mostaza o mermelada de chorizo y tomate
  • Gruyere cheese (grated) / queso gruyere rallado
  • Olive oil (just to brush the bread) / aceite de oliva

Chorizo Tomato Jam (from Tartine Bread) / Mermelada de tomate y chorizo

  • 1 pound cherry (or grape) tomatoes / libra de tomates cherry
  • 6 ounces chorizo sausage finely chopped / libras de chorizo cortados finamente
  • 1/2 tsp marjoram / cucharilla de mejorana
  • 1 tsp thyme / cucharilla de tomillo
  • 1 shallot (diced) / cebolla cortada (chalota)
  • 2 tsps sherry vinegar / cucharillas de vinagre de jerez
  • 1/2 tsp brown sugar / cucharilla de azúcar negra
  • 1/2 cup currants – soaked in warm water for 5 minutes and drained / taza de uvas pasas o grosellas – remojadas y escurridas en agua tibia por 5 minutos
  • pinch of salt / pizca de sal

Instructions / Instrucciones

  • Cook the chorizo in a skillet over medium high heat and continue until the oil begins to separate from the meat – approx 5 minutes / Cocinar el chorizo en fuego medio hasta que el aceite comienze a separar de la carne – apróximadamente por 5 minutos.

chorizo tomato jam

  • Add the diced shallot and cook until softened – another few minutes / Agregar la cebolla cortada finamente por algunos minutos más
  • Add the tomatoes and cook, stirring occasionally until the tomatoes release their liquid, reduce the heat to medium and add the marjoram, thyme, and currants (add some water as well if necessary to loosen the mixture) / Agregar los tomates y cocinarlos hasta que salga todo su liquido. Después reducir el fuego y agregar el tomatillo, mejorana y uvas pasas. (agregar agua si es que necesitas)

chorizo tomato jam 2

  • Continue to cook and stir frequently until the liquid has cooked off and the jam has thickened / Cocinar la mezcla hasta que no haya liquido y esté espesa.
  • Add the vinegar, brown sugar and salt in the final few minutes / Agregar el vinagre, la azúcar y la sal y dejar cocinar por algunos minutos más
  • Transfer to a bowl to cool / Transferir a otro contenedor y dejar enfriar

chorizo tomato jam 3

  • Pulse mixture in a food processor to even out the consistency / Colocar en un triturador o licuadora para mejor consistencia.

Assembly / Montaje

  • Brush one side of each piece of bread with olive oil / Colocar aceite de oliva en una rebanada de  pan

Carmelized onion

  • Spread the other side of the bread with Dijon mustard or Chorizo tomato jam / En la otra rebanada colocar la mostaza o la mermelada de tomate y chorizo
  • Top the slices of bread with caramelized onions and grated gruyere cheese / Colocar cebollas acarameladas y queso gruyere encima.

Ready for the grill... grown up grilled cheese

  • Place the other piece of bread on top of the cheese and grill in a Panini press for about 5 minutes – until the bread has strong grill marks and the cheese is completely melted / Colocar la otra rebanada de pan encima y tostar en un tostador para sandwiches (panini) por 5 minutos.

Putting it all together... grown up grilled cheese

  • Remove the sandwich from the grill, open the sandwiches up and fill with Arugula (or Spinach), put the sandwich back together, slice in half and enjoy! / Sacar el sandwich y abrirlo agregando rúcula o espinaca, cerrar el sandwich y cortarlo por la mitad….solo queda disfrutar!!!

Grown up grilled cheese... Provecho!

Browned Butter Bourbon Banana Bread

Breakfast, Brunch, Dessert, Snack

Browned Butter Bourbon Banana BreadI just couldn’t help myself with the alliteration opportunity up there… but to be serious, the browned butter and the bit of bourbon really elevate this banana bread to something far better than your average. 

The idea for this post comes from a recent trip we took to Maui, specifically during our drive along the road to Hana where we sampled some incredible banana bread at a roadside banana bread/smoothie stand and it reminded me that we don’t make banana bread nearly enough at home.  This is mostly because we rarely end up with any bananas at the end of the week, so we never have those very ripe bananas that are perfect for making bread.  Lately though we’ve purposely bought twice as many bananas and set some aside just for this.  

I found the recipe here on Smitten Kitchen and I chose it because it included a tablespoon of bourbon (which is optional – I’ll bet Rum would be good too though).  I added some roughly chopped semi sweet callebeaut chocolate in the end and as it is inspired by our trip to Maui, I threw on a handful of crushed macadamia nuts to finish it off.  The browned butter part was accidental the first time, I left the butter melting on the stove too long but I caught it before burning and happily found that it works great here as it adds an extra nutty flavor which, in combination with the cinnamon, nutmeg, and bourbon create layers of flavor which taste great together.  As always, we hope you enjoy it as well.  

Ingredients / Ingredientes

  • 4 ripe bananas / bananas maduras
  • 1/3 cup melted browned butter / taza de mantequilla dorada o quemada
  • 3/4 cup light brown sugar / taza de azúcar morena
  • 1 egg – beaten / huevo batido
  • 1 tsp vanilla / cucharilla de vainilla
  • 1 tbsp bourbon / cucharilla de bourbon (whisky americano)
  • 1 tsp baking soda / cucharilla de bicarbonato
  • pinch of salt / pizca de sal
  • 1 tsp cinnamon / cucharilla de canela
  • 1/2 tsp nutmeg / cucharilla de nuez moscada
  • 1 1/2 cups of flour / tazas de harina
  • 1/3 cup chopped semi sweet chocolate / taza de chocolate semi dulce
  • handful of crushed macadamia nuts / un poco de nueces de macadamia

Instructions / Instrucciones

  • Preheat the oven to 350 degrees F. / Calentar el horno a 350 grados
  • Smash banana to pieces with a fork or pastry cutter.  I like to leave some banana not quite smashed so that there are some rustic larger pieces in the bread / Amasar las bananas con un tenedor.

Banana Bread

  • Brown the butter by melting it in a saucepan on the stove, paying close attention that it doesn’t burn, keeping the melted butter moving as it bubbles and slowly turns a caramel brown colour.  Add the browned butter to the bananas and stir / Agregar la mantequilla dorada y mezclar.

Browned butter

  • Mix in the sugar, egg, vanilla, bourbon and spices / Agregar y mezclar el azúcar, huevo,   bourbon, vainilla, canela y muez moscada.
  • Add the baking soda, salt and flour and mix together until just combined / Agregar el bicarbonato, sal y harina y mezclar bien.

Bourbon banana bread

  • Add about a 1/3 of a cup of roughly chopped dark chocolate and stir until incorporated throughout / Agregar 1/3 taza de chocolate cortado en pedazos y mezclar.
  • Pour the batter into a buttered loaf pan and sprinkle the top with some roughly chopped macadamia nuts (if you like) / Agregar la mezcla  a un recipiente para hornear la torta de banana y cortar algunas nueces de macademia para poner encima si lo deseas.

browned butter bourbon banana bread

  • Bake for 50 minutes to an hour – until a knife inserted into the center comes out clean / Hornear la torta por 50 minutos o por una hora hasta que este listo.
  • Cool on a rack, remove from the pan, slice into pieces and enjoy! / Dejar enfriar a temperatura ambiente y está listo para comer! A disfrutar!
Browned butter bourbon banana bread Provecho...