All About Baking: Mini Maddies

A few weeks ago I bought a mini Madeleine sheet, and I am very excited to tell you that I used it today!

I made chocolate Madeleines rather than your basic lemon, but I am sure it won't be long before I try the traditional type too!

Today I want to first go over how to adjust when you realize that they recipe you chose was not the best recipe.

I made the first round of my mini Maddies thinking that the batter was too think, but because I followed a recipe I stuck with it. Sadly, the first set (while still tasting great) did not form those cute little shells on the front like they should. I attributed this to it's thickness and inability to really cover the sheet properly. What did I do you ask? Well, I added a little bit of milk at a time until I came up with a thin enough consistency to fill the sheet without having to spread the batter myself.

The original recipe is as follows:

1/4 c. flour

1/4 c. cocoa

1/2 t. baking powder

2 oz butter (1/4 cup)

1/2 t. vanilla

1/4 c. sugar

1 egg

2 egg yolks

375 degrees

cream sugar, vanilla and butter

add eggs one at a time

mix dry ingredients together

add dry ingredients to batter

So I ended up adding probably about 2 Tablespoons of milk, maybe 3 to a half batter. Which would me to adjust this recipe it would be best to add 1/4 c. milk. OR it would be good to test it and melt the butter originally to see how that affects the consistency.

But, since I didn't foresee the problem I had to adjust accordingly during the recipe. Here's a picture between the two.

To the left are the thicker battered maddies and to the right are the adjusted ones. Excuse the bright flash

But, end result: tasty tasty tasty and fun! So, never be afraid of adjusting while baking. If you ever have a baking question, please ask away and I would be happy to answer you as best I can!

Decorate with powdered sugar!

pretty little shell shape!

This was All About Baking: Mini Maddies. Please stay tuned for more baking tips!

A Approved: Butter Coconut Pie

This recipe was recommended by my uncle when he was visiting for my sister's wedding. It is fabulous. It can be found in the Christmas with Southern Living 2003 book.

The only glitch is the time, you need bake it for around an hour and a half, not 35 minutes like posted.

Yum Yum and more Yum :)

First you need a pie crust. I prefer to make my own.
12 tablespoons of cold salted butter
1 tablespoon of sugar
2 cups of flour*
6-8 tablespoons of water
>place all ingredients except water into a food processor, pulse until little beads form. Once beads are formed slowly add water while pulsing until you get the desired texture. Do not over pulse nor over water. If you over water add a little bit of flour. Place in freezer for 10 minutes. Roll out, place in pie pan. Bake at 400 for 10 minutes.<

For the inside :)
1 cup of sugar
1 tablespoon flour
3 large eggs, beaten first
3.5 oz (approx half a bag) flaked coconut (sweet or unsweet)
1/2 cup evaporated milk
1/3 cup butter, melted
1 teaspoon of vanilla

Mix ingredients in order adding one at a time. Place into pre-baked pie crust. Place into oven for 1.5 hours (or until completely settled, no movement) at 325.

*Please note that when I state flour I do mean all-purpose. Do not use self-rising flour, bread flour, or cake flour.

This was A Approved: Butter Coconut Pie. Stay tuned for more A Approved recipes!

A Approved: Cookie Dough Dip

This dip is going to be the talk of your party. It is shockingly deliciously addictive. It's fast to make too, so for an effortless showstopper try out this recipe!

The original recipe is called Monster Cookie Dough Dip

However, I edited it because it had some unnecessary items, such as flour and too much butter

Here's my version:

1 (8 oz) cream cheese

1/4 cup softened butter (half of a stick)

1 cup peanut butter

2 cups powdered sugar

2 T brown sugar

2 t vanilla

2 1/2 cups rolled oats

1 cup mini chocolate chips

fridge overnight and the oats will soak up the moisture

Serve with cookies, graham crackers, fruit, or just spoons :)

This was A Approved: Cookie Dough Dip. Stay tuned for more A Approved Recipes!

A Approved: Salted Caramel Brownies

Best eaten cool, but wonderful hot too, maybe with vanilla ice cream even.

Preheat oven to 350


8 tablespoons (1 stick) unsalted butter, cut into quarters
3/4 cup cocoa powder
3 eggs
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour


Melt butter with cocoa.
Mix eggs, sugar, vanilla, salt, and flour
Stir in cocoa mixture
Pour into sprayed pan
DO NOT PLACE IN OVEN YET


Make the caramel:
1/2 cup sugar
3 T butter
1 teaspoon salt
1/3 c. evaporated milk


Heat in saucepan until brown and thick


Pour onto brownie batter
Use knife to mix in
Place into oven
Bake 30-45 minutes




This was A Approved: Salted Caramel Brownies. Stay tuned for more A (Andie) Approved Recipes.