Well, Matt and I have big news to share with you. We’re expecting a little girl, Madeleine Ann, in mid-September.
Maybe you’re wondering how we decided to name her Madeleine? No? Ok. I’ll tell you anyway. I’ve always loved the name Madeleine. Imagine my surprise when Matt called me out of the blue one day and said, “I think we should name her Madeleine Ann.” I agreed. Then I added, “And we’ll spell it M-a-d-e-l-e-i-n-e.” That part annoyed him. And for the record, I didn’t like the name because of Proust (but I do like Madeleine cookies).
What do you say to a small stranger in your belly? I suppose I can think of a few things. Tonight, for example, roughly five minutes ago, Matt was asking about dinner. You see, I spent the afternoon baking Madeleines in honor of my Madeleine. And…I sort of forgot to go grocery shopping for dinner. Hey, someone had to to taste test the Madeleines. Looks like it was me. Oops.
Matt kept asking what we were going to eat for dinner.
“Cookies,” I said. That wasn’t the answer he’d hoped for. I’m guessing Matt preferred a substantial dinner–one with meat.
“The time to go grocery shopping is when you run out of the ingredients to bake cake,” he said.
Perhaps that’s the first thing I want baby Madeleine to know about me. When momma is distracted and isn’t in the mood to grocery shop, she may tell you to, “just eat cake.”
Thanks to my super-creative sister-in-law, Katie, for the diaper cake! She made this for my baby shower.
Recipe by Norpro
- 1 cup almonds
- 1 cup sugar
- 2 sticks unsalted butter, softened
- 4 large eggs
- 1 tbsp. freshly grated lemon rind
- 1 cup All-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup fresh lemon juice
- 1 Norpro nonstick mini Madeleine pan
Preheat oven to 375 F.
Spray Madeleine pan molds with nonstick spray. Using chopper or food processor, grind the almonds with the sugar until very fine in texture. Cream butter. Continue beating butter, adding almond and sugar mixture gradually. Beat until mixture is light and fluffy. Add eggs one at a time, beating until completely combined with other ingredients. Add and beat in lemon rind.
In a separate bowl, sift the flour, baking powder, and salt together. Add flour mixture to butter mixture, aternating gradually with lemon juice. Begin and end with flour mixture, mixing well after each addition. Spread batter into the molds of Madeleine pan, removing any excess from edges of pan. Bake in lower third or the oven for 8 minutes, or until golden brown around the edges.
Turn Madeleines onto a cooling rack. Wash and dry the pan, and repeat process. Makes 4 pans full (about 72 cookies).
Image credits: Meringueandmemories.com