So, Johnny and I leave for Bali in about four hours! We have to be at the airport at 10:30 for a 1:30am departure to Tapaei! 13 hours later we arrive to have a layover and arrive to Bali at 2:20 Monday afternoon. By 3pm we can be at the beach!!! I am so excited to be going on a vaction, we haven't been on one in two summers! I am a little nervous because I was laid of a few months ago and don't have a job, but our mortgage and credit card bills will be paid so, we are off! Anyways, traveling to different countries is the best part of life, learning about new culturals and the way other people live. I am so excited! I will try to post while over there, but it may a bit hard... Happy eating and do something creative everyday!!! The things I will miss the most is our cat, Eli and Sunday morning pancakes! What would you miss when you go on vacation?
A few weeks ago a friend was throwing a wedding shower for friend's daughter. The theme was a English Tea Party because of her English roots! I helped make scones, tea cookies, shortbread and Madelines. For the party favor I gave the guests tea and cookies! I had so much fun baking all these cookies.
Here is the recipe for the Rose Water Madeleines that I found on Martha Stewart's website:
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter, melted and room temperature
- 1 tablespoon rose water
- 2 to 3 tablespoons sanding sugar
- Pink powdered food color, any shade
- Butter-flavored cooking spray
- In a medium bowl, sift together the flour, baking powder, and salt.
- In electric mixer, beat eggs and 1/2 cup granulated sugar on medium until light, 3 to 4 minutes. Beat in vanilla. Fold in flour mixture. Fold in butter. Cover with plastic; chill for 30 minutes.
- Meanwhile, heat oven to 425 degrees.place rack in center. Spray two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes. Reduce heat to 400 degrees. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out madeleines onto a cooling rack. (Let madeleines cool scallop side up to avoid any creases or lines from rack.) Repeat with remaining batter. Let cool.
- Make rose-water syrup by combining remaining 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar; reduce to a simmer, and cook over low heat 2 to 3 minutes to combine. Set aside to cool. When cool, stir in rose water. Set aside.
- Place sanding sugar in a small bowl. Use a toothpick to add small amounts of powdered food color to sanding sugar, stirring until you get desired shade of pink.
- Use a small paint brush to sugar edges of madeleines one at a time; dip brush into rose-water syrup, and paint rim of each madeleine. Sprinkle sanding sugar over damp edges. Repeat on remaining madeleines. Madeleines are best served within 1 to 2 days of baking. Store in airtight container at room temperature.
Today is the 4th of July! I am down in Carmel Valley near Monterrey, CA. I am enjoying the weekend with my husband, mom and sister and her family. We are having a great time. When I return home I will post some cool pictures of items I have made in the last few days.
Happy Birthday, America!!!
Happy Birthday, America!!!