Madeleines

I had to go and purchase a Madeleine pan ($15).  I know it's a little silly since it's only useful for one recipe, but I'm confident I'll create other versions so the pan gets plenty of use!
I used browned butter to make my Madeleines.  It gave some additional nuttiness.  However, I did not like the level of sweetness, so I will make the recipe again slightly differently and repost once I do. 

Ingredients:

12 oz butter
1c sugar, 1tsp vanilla, 1sp lemon zest
4 eggs
1c flour, 2 tsp baking powder, pinch kosher salt


Directions:

12 oz of butter in pan, cooked slowly until slightly brown & fragrant.
 Measure out 1c, and place in stand mixer. Wait until it is cool and semi-solid

.

Add 1c sugar, 1 tsp lemon zest, 1 tsp vanilla.
Combine, then add 2 eggs.  Combine, then add 1/2 the dry ingredients.  Combine, then add rest of egg. Combine, and add rest of dry.

 Fill Madeleine cups 2/3rds full, bake at 350F 8-10 min.  Pop them out after a minute of resting as they will continue to cook in the pan.

Tips:

-From the 3 sticks of butter there was about 1/4 c. left after browning - use it on popcorn!  You'll never use regular butter again, promise!
-Dip in chocolate, sprinkle with powdered sugar, or get creative!

Peanut Butter Cookies

Last night I had the spontaneous desire to make cookies, while my dinner guests were visiting in the parlor.  This recipe is so quick and easy that I had the cookies done before coffee was even served. Perfect last-minute sweets!

Ingredients: 

1.5 sticks butter
1 cup brown sugar
3/4 cup sugar
2 large eggs
3 tsp. vegetable / peanut oil
2.5 tsp. vanilla
2 tsp cinnamon
2 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup peanut butter

Directions:

1) Beat softened butter cinnamon, brown sugar and sugar until fluffy.
2) Add eggs, oil, and vanilla. Beat until soft like meringue.
3) In a separate bowl, mix all dry ingredients.
4) Heat peanut butter (in microwave?) so that it pours easily.
5) Mix all ingredients together carefully in one bowl.
6) Refrigerate for 15-20 minutes.
7) Grease cookie sheets, shape dough into golf ball sized lumps.
8) Add the tell-tale crisscross marks on the top with a fork.
9) Bake at 180 degrees (c) for 9-12 minutes until golden brown and slightly crispy on top.

Extra cooking tips:
* Baking powder can be substituted for baking soda and vice-versa, but never bake without. Your cookies will end up flat without it.
* Butter and peanut butter mixes better if it's soft. I usually melt it in the microwave before mixing, but don't let it become liquid. If the batter is too soft, it won't shape properly. Ideally, you can leave the butter out for about an hour before cooking.
* If the cookies don't hold their shape during baking, try lowering the amount of butter or sugar in the batter.