I can hardly believe the school year is coming to an end. I celebrate the days my kids have off far more than the days they are in school.
For some, they like the break when the kids are in school and although I may agree on moments, I truly really love having them around.
Don’t get me wrong, it they are arguing I DON’T like that part at all, but as my kids have gotten older…some of that has stopped. Notice I said “some”.
Spring break went way to fast and now I’m looking forward to spending days at the beach and pool with them, and hopefully get in a short trip or to up the coast.
That is if they can fit it into their busy schedules. I recall when I was the only one who scheduled them to do things, now it seems like they have schedules coming in from all over.
Since I won’t be waking at the crack of dawn to drive them to school, I thought I’d work on a new recipe to enjoy on my summer mornings.
These Madeleines are the perfect answer, especially since I’m not really moving to Europe like I may have thought about for a minute or two on my last post. Since Madeleines originate from France, I will just have to imagine the French Countryside as I sit and enjoy them with a cup of tea. Between Scones and Madeleines, well I think I could just have a European Breakfast every day. That is as long as I get to sit and relax a bit, I hate the rush-rush of school day mornings.
What are you looking forward to?
Is it kids getting out of school? A summer trip? Spending time at the beach? Or are you dreading the heat of the summer and counting the days until school starts up again?
Well I will admit the extreme heat, I’m not looking forward to. How hot does it get by you? It gets over 100 easy here, I like under 90 degree days. That seems hot enough for me and well… Chocolate doesn’t seem to melt so easily as it does when the temperature rises above that 90-degree mark.
- 10 tablespoon melted and cooled butter
- 2 large eggs
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup all purpose flour
- ½ cup Hershey's Cinnamon Chips
- 1 teaspoon shortening
- powdered sugar for dusting
- Preheat oven to 375 degrees.
- Butter and flour Madeleine pan.
- Beat egg sand sugar in mixer, add vanilla salt, cinnamon.
- Mix in Flour until just blended.
- Pour the butter in a steady stream while the mixture is beating on low.
- Be sure to scrape the side so everything is combined.
- Bake Madeleines for 12-15 minutes.
- Pop Madeleines out of tray when you remove them from the oven.
- Then allow them to cool completely.
- Dip the edges of them into the melted cinnamon chips.
- I melted the cinnamon chips in a bowl in the microwave for 30 seconds and added a teaspoon shortening so it would be smooth.
- Place dipped Madeleines into fridge for 5 minutes, just until the chocolate is firm.
- Dust with powdered sugar before serving.