|
Madelines
| 1/4 lb. |
Unsalted butter |
| 4 |
Eggs |
| Pinch |
Salt |
| 2/3 C |
Sugar |
| 1 tsp |
Vanilla Extract |
| 1 C |
Flour |
| 1 tsp
|
Lemon zest
|
Melt
butter and cool. Beat eggs, salt and sugar until thick (8 min.). Add
vanilla. Fold in butter and lemon zest. Spoon into greased madeline pans
and bake 10 min. at 375F. Cool and sprinkle with powdered sugar.
Cream
Cheese Brownies
| Brownie batter: |
| 4 oz. |
Unsweetened chocolate |
| 8 Tbsp |
Unsalted butter (room temperature) |
| 1 1/4 C + 1 Tbsp. |
Sugar |
| 1/2 tsp. |
Vanilla extract |
| 3 large |
Eggs |
| 3/4C |
Flour |
| Cream cheese batter: |
| 8 oz. |
Cream cheese |
| 1 1/2 tsp |
Flour |
| 5 Tbsp |
Sugar |
| 1 |
Egg |
| 1/4 tsp |
Vanilla |
| Process cream cheese
batter in blender for 45 seconds or beat well. May also add
Expresso or raspberry liquor. |
| Setting aside 1/3 of
brownie batter, scoop the rest into mini muffin cups. Spread
cream cheese batter on top. Scoop remaining brownie batter and
swirl through. Bake at 325 for 15-20 min. Cool and refrigerate
until firm. |
|
------Image
of lady drinking tea courtesy of my friend Tish------ |
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