Happy Friday, y’all! Welcome to Day 14 of
Hope y’all have been enjoying all the deliciousness that these wonderful guest posters have been sharing!
Today’s guest poster is one of my favorite food bloggers. I had the pleasure of meeting this spectacular woman at Blissdom this past year and I was completely taken with her. She is sweet, and lovely, and friendly and exactly who you think you would meet after reading her blog. Here’s the thing, you won’t just meet her blog – you’ll devour it and fall in love.
Who am I talking about? I’m talking about the delightful and darling Bree from Baked Bree (don’t you just love the name!) Make sure you stop by her blog today and say Hi and enter to win the wonderful giveaway we’ve got going on!!!
Don’t forget to stop by According 2 Kelly to get some Craft inspiration and Skip To My Lou for your daily does of Sewing inspiration, plus the links to the other 2 amazing giveaways we have going on!!!
Thank you for having me for the Holiday Bake, Craft, and Sew Along again this year. There are so many delicious things that I want to add to my holiday baking and crafting because of it. I recently bought a madeleine pan and now I am obsessed with making them. If you have never had one before, they are a cross between a cookie and a muffin. Perfect for dipping into my White Hot Fudge Sauce. They make a beautiful gift and are really easy to make. You ready?
Spray the madeleine pan with cooking spray. Bake in a 375 degree oven for 10 to 13 minutes. Flip the cookies out and cool on a rack. Serve with White Hot Fudge Sauce.
- ½ cup butter
- ⅔ cup sugar
- 4 ounces bittersweet chocolate
- 1 teaspoon vanilla
- 3 eggs
- 1 cup flour
- ½ teaspoon baking powder
- Melt the butter and chocolate over a double boiler.
- Stir until smooth. Cool
- Add the vanilla, eggs, and sugar.
- Whisk until smooth.
- Fold in flour and baking powder.
- The batter will be thick. Cover with plastic wrap and chill for 2 hours.
- Spray the madeleine pan with cooking spray. Bake in a 375 degree oven for 10 to 13 minutes.
- Flip the cookies out and cool on a rack.
- Serve with White Hot Fudge Sauce