Archive for August 17th, 2009

We accumulated quite a bit of left-over lumber from our deck-building project – even over and above what we’d given away already. I had a plan. I’d always hated stepping onto the dirt in front of our shed in the back 40, so I convinced JT to build a mini deck so that the dirt doesn’t splash up against our lovely shed and give us a good landing stepping in and out of the shed. Of course, we picked Sunday to do this task. Outside. During the bloody hotest day this summer! I was sweatin’ like an Eastern European Woman. Oh.

Hotest Day Yet

The really important number is the “Feels Like” because that is what it feels like with the enormous amount of humidity!

We got it done, just in time for a late lunch.

New Mini Deck

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Adapted from Epicurious.com

I love these light cake-like cookies on their own, or presented as a lovely dessert, with sauces and fruit. I reduced the sugar and made minor changes to the directions. Hope you like them.

Makes 24 Madeleines

Almond Madeleines


  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1 1/2 teaspoons freshly grated lemon zest
  • 1 cup all-purpose flour
  • 1/2 cup almond flour (finely ground blanched almonds)
  • 1 stick (1/2 cup) unsalted butter, melted and cooled slightly


  1. Pre heat oven to 375°F.
  2. With about 2 tbsp additional butter, generously butter Madeleine pan and put it into the freezer (mine is aluminum so it cools quickly).
  3. Melt butter in the microwave or small saucepan. Set aside to cool.
  4. Put about 2 tbsp of the melted butter in a frying pan and brown the almond flour (carefully, this burns quickly). Set aside to cool.
  5. In a bowl with an electric mixer beat the whole eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted (15-20 minutes).
  6. Beat in the almond extract and the zest.
  7. Sift in the flour in 4 batches over the mixture, folding it in gently after each addition.
  8. With a fork, press the browned almond flour so that it becomes mealy and doesn’t lump
  9. Fold the almond flour into the batter.
  10. Put about 1 cup of the batter into the cooled melted butter and incorporate well.
  11. Gently fold this butter-batter mixture into the remaining batter.
  12. Spoon the batter into twenty-four 3- by 2-inch cooled and buttered Madeleine molds and bake the Madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden.
  13. Turn the Madeleines out on a rack, let them cool.
  14. Once cooled, Madeleines freeze well.

Lemony Almond Madeleines on Foodista

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