For this month’s Secret Recipe Club I spent a long time perusing Susan’s Australia-based blog, My Whole Food Family, bookmarking recipes such as Cappuccino Brownie Bites, Palmiers, Pear Tea Cake, Christmas Cake, and Caramel Cheesecake. I had my heart set on re-creating this daring Bûche de Nöel and even bought a silicone mold for it, but time got away from me.
But then I remembered that over a year ago I had purchased a madeline pan from World Market and still had not used it. Additionally, I had all of the ingredients for these Earl Grey Tea Madeleines on hand, including a brand new tin of Cream of Earl Grey.
I took a batch of these over to our veterinarian as a thank you for all of their help during Leopold’s last days.
These madeline cake-cookies were the perfect treat for tea-time. The fruit zest is bright and the madeline texture is springy without being greasy. The tea flavor was lost on me, but it might have been the tea I used (even though I added more than the recipe called for) or the fact that my lemon zest was extra “zesty”. The original recipe calls for the zest of half a lemon, but the recipe printed in Bon Appétit lists only a packed half teaspoon, which I would recommend to have more balanced flavors.
If you are planning to make these, remember to allow the batter to chill!
I’ve been on a chocolate and caramel kick recently so I jumped at the opportunity to make Emily’s, of Life on Food, Salted Caramel Chocolate Chip Cookie Bars for this month’s Secret Recipe Club reveal. I had a huge block of chocolate and an extra jar of fleur de sel caramel sauce that was itching to be used up so it was just meant to be.
The hardest part about these bars is pressing the cookie dough-like filling into all of the crevices of the pan. I found that if I took balls of dough and didn’t press too hard, I was able to fill most of the spots in one round. That being said, this was a super easy and great recipe. Everyone in my office loved them, marketed as Salted Caramel Blondies.
Back in April last year, I checked a big item off my to-do list and finally made my own caramels. I took these caramels one step further and chopped them into chip-sized pieces and added them to a new chocolate chip cookie recipe.
I am always a fan of salty and sweet combined, and the mixture of the small chips and chunks of high quality chocolate mixed with the gooey-ness of my handmade caramels made these the perfect snack. The hidden nuts in the mix add another layer of dimension that most people won’t be able to put their finger on.
For this month’s Secret Recipe Club I was assigned Shirley from Enriching Your Kid, who is a clinical psychologist-slash-homemaker that chronicles her family recipes and cooking experiences through her blog. There were a few recipes I was thinking about making, especially Mint Chutney, Dal Lentils, and Chole Chana Masala. I had been itching to bake something so I zoomed in on pineapple jam. I was thinking about all the ways I could use the pineapple jam: pineapple cookies, swirled into banana bread, plain on toast, and pineapple cakes.
The Mid-Autumn Moon Festival was in the month of October so I already had Asian sweets on my mind. Pineapple cakes (sometimes called pineapple tarts) are all over Asia and each region has its own special format. The Taiwanese version is named s Fènglísū (鳳梨酥).
I really enjoy eating pineapple cakes, but the store-bought kind tend to be dry and the filling lacking in flavor. making your own pineapple filling allows you to control the texture, spices, and sweetness. I switched out the cardamom in the recipe for ginger and cut down the sugar, cooking it down until it was nice and thick.
The dough for these tarts comes together quickly and is ridiculously easy. There are only 3 ingredients: sweetened condensed milk, flour, and egg yolk. I busted out my wooden mooncake molds that I picked up in Chicago’s Chinatown years ago and brushed them with an egg wash mixture before filling.
Freshly baked cakes
Eaten warm, the dough is thick, buttery with a nice tender crumb. The filling is the perfect consistency that doesn’t ooze out when you bite into it but is soft enough to mix with the dough in each bite.
After I moved into my new home last year, my friend gifted me with a box of last Harry & David Royal Riveria Pears. I used the very last one to make these muffins and took them with me on a bus trip up to New York City, where I attended the Coffee & Tea Festival with her.
These muffins are extremely straightforward to put together. Unlike some recipes, they do require creaming together butter and sugar, but even with that step, the batter comes together in about 6 minutes. Buttermilk keeps the crumb moist and helps to offset the earthy flavors. To further balance the cardamom, which can be strong, especially if you grind it straight from the pod, I added just a hint of cinnamon and nutmeg.
The muffins are light and tender of crumb and a bite that marries the pear with cardamom has a sweet, fruity, lightly spiced flavor. They make a great breakfast that won’t send you crashing from a sugar high, and pair nicely with green tea.