Guest post by Rebekah my sister
Hello everyone. Before there was a Jessica the Baker, there was a Becky the Baker. Uh-huh, that’s right! Lol! That is, until I got caught up in a lot of schoolwork. Then I retired from baking.
But now I’m back in business 😉 And all just because of that beautiful loaf of bread up there in the photo. And no, I didn’t stop doing my schoolwork to make it either.
No, the truth is, I cannot believe I am actually making bread! The kind of bread we’ve been wanting for years! The Lord granted me the grace to find a perfect bread recipe that requires practically zero work! That’s why it’s called No Knead, because you don’t have to knead it and spend hours working on it.
And the best part is I can make this bread even while I am in school. It’s the bread for people with busy, hectic schedules. A no-stress bread.
It turns out lovely and tastes great. My family and I gobbled it up like an eating machine.
Want the recipe? Well, I’m not good and kind like Jessica is. You have to pay for the recipe. So this time you’ll have to leave a comment to get it 🙂
Note: recipe coming up! Subscribe if you want to get more delicious recipes!
Madeleine cookies are so yummy! I love them especially since we bought our very own Madeleine cookie pan and we can make it ourselves!
Last Sunday, I quickly whipped up a batch of Madeleine cookies and since I was in a hurry to help my dad with something, I left my sister Anna in charge to bake them. They turned out very pretty. And delicious. 🙂
Then some of my sisters tried to capture the perfect shot of the cookies.
Here are a few…
A plate-full of cookies
Then I dipped all the cookies in melted chocolate
I know, kinda messy. 🙂
Gourmet Madeleine Cookies:
2 large eggs
2/3 cups sugar
1 tsp. vanilla extract
1 pinch salt
1 cup flour
10 Tbsp. melted butter
Preheat oven to 375 degrees. Generously butter and flour pan for large madeleines.
Using electric mixer, beat eggs and sugar in a large bowl just to blend. Beat in vanilla, and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
Spoon 1 Tbsp. batter into each indention in pan. Bake until puffed and brown, about 10-16 min. Cool 5 min. Gently remove from pan. Dust cookies with powdered sugar.
To have chocolate dipped cookies, melt some chocolate of your choice mixed with a little milk until mixture is runny. Then dip half of a cookie in the chocolate. Chill a little in the fridge and enjoy!
p.s. My blog button is now fixed so feel free to grab my button for your blog! 🙂