This month I decided to join yet another cooking group called The Leftovers Club, run by Jen of Savory Simple and Elizabeth of Food Ramblings. The Leftovers Club works by being paired up with another member early in the month and then leftover goodies are shipped at any time before the recipe gets posted on your blog, on the first Thursday or every month. Since the first Thursday this month happened to fall on a holiday, everyone is posting today instead.
This month I was paired with Naina of Chow Bella and I sent her some chocolate dipped cinnamon madeleines. After seeing the recipe for these I finally caved and bought a madeleine pan – yet another specialty pan to cram into my tiny kitchen. But I was really impressed by how well the pan worked. The madeleines backed perfectly, and I definitely enjoyed the mix of cinnamon and chocolate once they were dipped. I even ate one with some tea while watching Star Wars. Who says tea and nerdom don’t mix?
Two years ago: Tropical Ice Pops
CHOCOLATE DIPPED CINNAMON MADELEINES
Makes 1 dozen
5 Tbsp unsalted butter, melted and cooled
1/3 cup sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/2 cup all-purpose flour
2 oz. chocolate candy coating (or semisweet chips)
Powdered sugar for dusting
- Preheat oven to 375 degrees. Butter and flour a 12-cavity madeleine pan, set aside.
- In a medium bowl, beat egg and sugar. Add vanilla, salt, and cinnamon. Mix in flour until just blended.
- Pour the butter in a steady stream while the mixture is beating on low. Be sure to scrape the side so everything is combined.
- Pour batter equally into each cavity of the prepared pan. Bake for 10-12 minutes, or until the edges are golden.
- Pop madeleines out of pan once removed from oven, and allow to cool completely.
- Melt chocolate over a double boiler. Dip the edges of them into the melted chocolate.
- Place dipped madeleines into fridge for 5 minutes, just until the chocolate is firm.
- Dust with powdered sugar before serving.
Source: Adapted slightly from Created by Diane.