I unabashedly love pumpkin. Fall is my favorite time of the year and a major reason is because pumpkin is back in season. While I only drink one or two pumpkin spice lattes per year, I could eat pumpkin muffins, cookies, rolls, cakes, and other baked goods every single day.
A few weeks back, I shared my recipe for classic French madeleines with the traditional flavors of butter and lemon zest. I love baking madeleines because they are so simple to make but the result is absolutely delicious. In other words, the work is definitely worth the reward. While I was working on that recipe, a sudden craving for pumpkin hit. Madeleines can be flavored in nearly any way and I knew pumpkin would be wonderful.
Pumpkin and fall spices are the perfect addition to a classic French madeleine. The pumpkin adds richness and moisture and perfectly complements the brown butter. The spices bring the warmth and fall flavors that tie everything together. I like these with the classic garnish of powdered sugar, but a sprinkle of cinnamon-sugar is fantastic too.
Brown butter pumpkin madeleines are exceptional with coffee and tea and I can’t help but wonder how they would pair with a spicy fall pumpkin beer. Pumpkin madeleines make a wonderful breakfast, are a star on any brunch table, and are perfect as an afternoon snack or late night treat. You really can’t go wrong.
Equipment and Tools
Here are few special tools that are helpful for making brown butter pumpkin madeleines:
Fine Mesh Strainer – the best tool for getting an even dusting of powdered sugar on top
Tips and Tricks
If you love fall spices, feel free to gradually increase the amount of spices in this recipe.
The best way to get the batter into the pan is using a cookie scoop (see above for my recommendation). You can use a tablespoon but trust me when I say it is worth it to purchase a cookie scoop if you do not have one.
Pumpkin madeleines freeze very well. After they cool, all you have to do is put them in a zip-loc bag and throw them in the freezer. When you’re ready to eat one, pop it in the microwave for a few seconds to warm it up.
If brown butter does not interest you, simply use cooled, melted butter in its place.
Position a rack in the center of the oven and preheat the oven to 350 degrees. Coat two 12-shell madeleine pans with baking spray.
Melt the butter in a small saucepan over medium heat. Let the butter simmer until it is a toasted brown color and has a nutty aroma. There will be dark brown flecks (those are the milk solids) throughout. Remove the pan from the heat and pour the butter into a heat proof measuring cup to cool, making sure to scrape in any brown flecks that are left in the pan.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until the mixture is light in color, thick, and fluffy, about 5 minutes. Add the pumpkin and vanilla extract and mix until combined.
Remove the bowl from the mixer and fold in the flour mixture gently by hand. Once the flour is combined, gradually stream in the cooled melted butter and fold it into the mixture until completely incorporated. Be sure to scrape the bottom and sides of the bowl to make sure no pockets of flour or butter remain.
Using a small cookie scoop or a tablespoon, fill the molds with batter until they are almost completely full. Press the batter lightly to distribute it into the mold.
Bake the madeleines for 10-12 minutes or until puffed and golden brown. The madeleines should bounce back when pressed with the tip of your finger.
Let cool in the pans for 3-5 minutes and then move to a wire rack. Serve warm sprinkled with powdered sugar or cinnamon sugar.
Notes
If you do not have two madeleine pans, you can do this in two batches. [br][br]Storage[br]Keep in an airtight container for up to for 2-3 days. The madeleines can also be frozen for up to 2 months and then reheated in the microwave or in a 350 degree oven before serving.
3.3.3077
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When baking pies, make sure to taste the filling before putting the pie in the oven. The flavor of the filling can completely change depending on the quality of the fruit. When you taste the filling, you can add a bit more sugar, another pinch of salt, or a teaspoon of cinnamon and adjust the flavors according to your preferences. Tasting the filling is most important with fruit pies but I try to taste all fillings to give myself a chance for a last minute adjustment.
In this week’s issue of Tips for Better Baking, the tip is short but very helpful. When cracking eggs, try cracking them into a dark-colored bowl. It may seem simple, but it makes it much easier to spot any stray pieces of shell that may have fallen into the bowl.
Tips for Better Baking
Crack eggs into a dark colored bowl to easily spot pieces stray pieces of shell.
For more ways to improve your baking, check out the complete list of Tips for Better Baking.
Click here to receive the latest issue of Tips for Better Baking in your inbox every week.
http://jordanhamons.com/wp-content/uploads/2016/02/Jordan-Hamons-logo-coral-e1454524485488-300x87.png00Jordan Hamonshttp://jordanhamons.com/wp-content/uploads/2016/02/Jordan-Hamons-logo-coral-e1454524485488-300x87.pngJordan Hamons2015-09-29 08:00:292015-09-29 08:00:29Tips for Better Baking: Crack Eggs into a Dark Bowl to Spot Shells (#45)
Take a look at the cream cheese coffee cake above and you’ll notice that it isn’t perfect.
Here’s a closer look so you can see what I’m talking about…
I sprayed my pan well, waited for the cake to cool, and used an offset spatula to loosen the edges. Even though I did everything right, the cake still stuck in a few places and it created some bare spots.
When I took this cake out of the pan and saw where it stuck, my immediate thought was that I couldn’t put it on my blog because it wasn’t perfect. Knowing I was running short on time (and not wanting to bake another cake), I considered just editing the photos and using some tricks to make the bare spots disappear.
Then I remembered the lecture I give the students in my baking classes…
I always talk about how I hate perfect baked goods.
Brown Butter Pumpkin Madeleines
I unabashedly love pumpkin. Fall is my favorite time of the year and a major reason is because pumpkin is back in season. While I only drink one or two pumpkin spice lattes per year, I could eat pumpkin muffins, cookies, rolls, cakes, and other baked goods every single day.
A few weeks back, I shared my recipe for classic French madeleines with the traditional flavors of butter and lemon zest. I love baking madeleines because they are so simple to make but the result is absolutely delicious. In other words, the work is definitely worth the reward. While I was working on that recipe, a sudden craving for pumpkin hit. Madeleines can be flavored in nearly any way and I knew pumpkin would be wonderful.
Pumpkin and fall spices are the perfect addition to a classic French madeleine. The pumpkin adds richness and moisture and perfectly complements the brown butter. The spices bring the warmth and fall flavors that tie everything together. I like these with the classic garnish of powdered sugar, but a sprinkle of cinnamon-sugar is fantastic too.
Brown butter pumpkin madeleines are exceptional with coffee and tea and I can’t help but wonder how they would pair with a spicy fall pumpkin beer. Pumpkin madeleines make a wonderful breakfast, are a star on any brunch table, and are perfect as an afternoon snack or late night treat. You really can’t go wrong.
Equipment and Tools
Here are few special tools that are helpful for making brown butter pumpkin madeleines:
Nonstick Madeleine Pan – it’s not a madeleine without the signature shape!
Portion Scoop – the easiest way to get the batter into the pan.
Stand Mixer – A stand mixer works best but a hand mixer will work too
Fine Mesh Strainer – the best tool for getting an even dusting of powdered sugar on top
Tips and Tricks
If you love fall spices, feel free to gradually increase the amount of spices in this recipe.
The best way to get the batter into the pan is using a cookie scoop (see above for my recommendation). You can use a tablespoon but trust me when I say it is worth it to purchase a cookie scoop if you do not have one.
Pumpkin madeleines freeze very well. After they cool, all you have to do is put them in a zip-loc bag and throw them in the freezer. When you’re ready to eat one, pop it in the microwave for a few seconds to warm it up.
If brown butter does not interest you, simply use cooled, melted butter in its place.
Also, be sure to check out the tips and tricks from my classic French madeleines recipe.
Brown Butter Pumpkin Madeleines Recipe
If you enjoyed this recipe, please subscribe to my mailing list to receive a new recipe in your inbox every week!
This recipe is part of Food Network’s weekly Fall Fest celebration. Check out these great pumpkin recipes from Food Network’s other Fall Fast bloggers:
Bacon and Souffle: Pumpkin Lasagna with Sausage, Kale and Parmesan
Homemade Delish: Warm Pumpkin Salad
Creative Culinary: Pumpkin Butter
The Lemon Bowl: 20 Healthy Pumpkin Recipes
Weelicious: Baked Pumpkin Doughnuts
Virtually Homemade: Pumpkin Snickerdoodles
TasteBook: Creamy Pumpkin Mac and Cheese
Dishin & Dishes: Homemade Pumpkin Chai Tea Latte Concentrate
Napa Farmhouse 1885: Spiced Pumpkin Pancakes
Red or Green: Spiced Pumpkin-Chocolate Chip Bars
The Heritage Cook: Roasted Pumpkin, Potato, and Sage (Gluten-Free)
Swing Eats: Pumpkin Panna Cotta with Pumpkin Seed Brittle
Taste with the Eyes: Sultry Pumpkin Soup – Southwest Flavors, Dressed To Kill
FN Dish: 8 Ways to Eat Pumpkin All Day Long
Tips for Better Baking – Always Taste Pie Filling Before Baking (#46)
Tip for Better Baking #45
When baking pies, make sure to taste the filling before putting the pie in the oven. The flavor of the filling can completely change depending on the quality of the fruit. When you taste the filling, you can add a bit more sugar, another pinch of salt, or a teaspoon of cinnamon and adjust the flavors according to your preferences. Tasting the filling is most important with fruit pies but I try to taste all fillings to give myself a chance for a last minute adjustment.
For more Tips for Better Baking, check out the complete index of tips or subscribe to my mailing list to receive a Tip for Better Baking in your inbox every week.
Tips for Better Baking: Crack Eggs into a Dark Bowl to Spot Shells (#45)
In this week’s issue of Tips for Better Baking, the tip is short but very helpful. When cracking eggs, try cracking them into a dark-colored bowl. It may seem simple, but it makes it much easier to spot any stray pieces of shell that may have fallen into the bowl.
Tips for Better Baking
Crack eggs into a dark colored bowl to easily spot pieces stray pieces of shell.
For more ways to improve your baking, check out the complete list of Tips for Better Baking.
Click here to receive the latest issue of Tips for Better Baking in your inbox every week.
Cream Cheese Coffee Cake
Take a look at the cream cheese coffee cake above and you’ll notice that it isn’t perfect.
Here’s a closer look so you can see what I’m talking about…
I sprayed my pan well, waited for the cake to cool, and used an offset spatula to loosen the edges. Even though I did everything right, the cake still stuck in a few places and it created some bare spots.
When I took this cake out of the pan and saw where it stuck, my immediate thought was that I couldn’t put it on my blog because it wasn’t perfect. Knowing I was running short on time (and not wanting to bake another cake), I considered just editing the photos and using some tricks to make the bare spots disappear.
Then I remembered the lecture I give the students in my baking classes…
I always talk about how I hate perfect baked goods.
Well, that’s not exactly true so let me explain…
Read more