Saturday, July 9, 2011
Wow, have we been busy the past few weeks!
First, my husband and I were invited to spend the night at Forgotten Creek Bed and Breakfast. This was my first stay in a bed and breakfast and I loved it! The space was HUGE–bigger than my entire apartment–and the views were beautiful.
(Sorry the pictures aren’t the best. We left our camera at home so I had to use my iPhone.)
The entire lower level of the house is the bed and breakfast part. I loved the patio, especially the hammock–it’s so relaxing! My husband and I laid on the hammock and watched the clouds go by.
They also had cows and little calves–they were so cute!
The next day we decided to go on a hike to see some waterfalls at Shenandoah National Park, which was close by.
The rest of the time these past few weeks was spent working, hiking some more, and spending some much needed family time.
So what does all this have to do with madeleines? At first I thought nothing then I realized:
These madelines have lemon in them and lemon=lemonade=summer=madeleines. See? I do try and make my posts relevant .
From Baking: From My Home to Yours
2/3 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
1/2 cup sugar
Zest of 1 lemon
2 large eggs
2 teaspoons vanilla extract
6 tablespoons butter, melted and cooled
In a small bowl, mix together the flour, baking powder, and salt.
In a larger bowl, rub the lemon zest into the sugar until the sugar is moist (it smells so good!). Add the eggs and beat on medium-high for 3 minutes. Mix in the vanilla.
Gently fold in the dry ingredients, followed by the butter. Press a piece of plastic wrap against the surface of the batter and refrigerate for 3 hours (at least!). This chilling time helps the batter form the hump of the madeleines.
Once chilled, spoon the batter into a greased madeleine pan and bake at 400 for 11 to 13 minutes.