Bakinspiration for the Day with a Twist

http://verysmallanna.com/2009/06/coconut-lime/

I love Madeleines. They might possibly be the best light fluffy cookie out there! These take the recipe of the day because they sound delicious with a great combination of flavors, but I again I need to add my twist so I feel like I am not being completely unoriginal. Coming up with recipes isn't easy, so I do not want to take complete credit for this recipe. But I could not help fiddling with the ingredients. They usually say "if something isn't broke, don't fix it", but if we all subscribed to that philosophy of life, the world would be limited to sugar and chocolate chic cookies. No one would ever have tried adding cinnamon or mixing in peanut butter making even more scrumptious treats. Yes, I did just use the word scrumptious, and I will frequently be dusting off many cobwebs on nouns, verbs and words that you didn't even know existed. Not only am I inventive in the kitchen, but the english language will reach new levels and maybe, if I am lucky, I can pull a Rachel Ray and change the dictionary!

Recipe #1: Ginger Lime Madeleines

This recipe is extra refreshing for summer and would go great paired with a cucumber martini and a sexy summer dress. Hamptons anyone?

1/2 cup unsalted butter, melted and cooled

1 cup all purpose flour

1/2 tsp baking powder

1 tbsp ground ginger

1/8 tsp fine salt

3 eggs

2/3 cup sugar

Zest & juice of 1 lime

Whisk together the flours, baking powder, ginger and salt. Set aside. Whisk the eggs and sugar for about 7 minutes, until fluffy and nearly triple in volume. Quickly beat in the lime. Sift a small amount of the flour mixture into the eggs. Gently fold it in, then repeat in small batches with the rest of the flour. Once it is fully incorporated, plop about 1 tbsp of it into the melted butter. Whisk it in to lighten, then incorporate the butter mixture by thirds into the batter, folding it completely and gently. Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes. Preheat the oven to 375 F. If using a nonstick pan, lightly butter the scallops; otherwise, thoroughly butter and flour them. Scoop by neat tbsp into the middle of each indentation. Bake for around 15 minutes, until lightly golden brown around the edges (they will also be springy when poked). Immediately after removing from the oven, rap the pan sharply against the counter and turn the madeleines out onto a cooling rack. 

Recipe #2: Rosemary Lemon Madeleines

A little heavier since the rosemary adds an earthy flavor, but still equally as refreshing. This recipe parallels the above recipe. It is an easy deviation.

1/4 cup unsalted butter, melted and cooled

1/4 cup extra virgin olive oil

1 cup all purpose flour

1/2 tsp baking powder

1/8 tsp fine salt

3 eggs

2/3 cup sugar

1 tbsp ground rosemary

Zest & juice of 2 lemon

In a small bowl mix together the butter and the olive oil. Set aside. Whisk together the flours, baking powder, rosemary and salt. Set aside. Whisk the eggs and sugar for about 7 minutes, until fluffy and nearly triple in volume. Quickly beat in the lemon. Sift a small amount of the flour mixture into the eggs. Gently fold it in, then repeat in small batches with the rest of the flour. Once it is fully incorporated, plop about 1 tbsp of it into the melted butter and oil combination. Whisk it in to lighten, then incorporate the butter oil mixture by thirds into the batter, folding it completely and gently. Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes. Preheat the oven to 375 F. If using a nonstick pan, lightly butter the scallops; otherwise, thoroughly butter and flour them. Scoop by neat tbsp into the middle of each indentation. Bake for around 15 minutes, until lightly golden brown around the edges (they will also be springy when poked). Immediately after removing from the oven, rap the pan sharply against the counter and turn the madeleines out onto a cooling rack.