I must say, it is late and I am exhausted. It has been a long day and my recent lack of sleep is truly getting to me. Winter is starting to lay its cold shadow over Portland and all I want to do at the moment is snuggle under a pile of warm blankets.
What does this mean to you? It means that tonight's post will be short indeed, due to the fact that my bed is calling. I will, however, leave you with these pretty shots of acorn-shaped madeleines, the miniature cakes (or cake-like cookies) that everyone likes. (Acorn pan available here. I love it.)
Madeleines: recipe from The Martha Stewart Cookbook
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1/4 pound (1 stick) unsalted butter, melted and cooled
Preheat oven to 375 degrees F. Butter and flour madeleine pans thoroughly.
Beat the eggs, salt, and sugar together until thick, about 8 minutes. Add the vanilla. Fold in the flour, rapidly but gently. Fold in the butter gently, but make sure it does not settle to the bottom. Quickly spoon the mixture into madeleine pans. Bake until golden, about 10 minutes. Remove from pans. Cool on racks. Dust with powdered sugar, if desired.