Madey Edlin

Archive for the ‘Bread’ Category

chocolate roasted almond biscotti

In almond, Bread, Breakfast, coffee, cookie on January 2, 2011 at 4:56 am

as most of you know i have a slight obsession with coffee, i have a bronze coffee bean necklace that i wear all the time. (i know a little weird.) people at work think i have issues, like addiction issues, but in reality they just don’t know what they are missing.

so needless to say, i love anything that you can EAT with coffee. this was my first time making biscotti, and really eating them. i made them for a new years eve party that i had and served with stumptown frenchpress, ah yeah, it was amazing.


they do brighten my day, and my afternoon, and for my evening for that matter.

i tweaked the recipe quite a bit, this is an original new york times recipe, for chocolate hazelnut biscotti, but i only had almonds, so i used those, and really liked it. i also dipped them in a coffee gnash, that made them softer, but i don’t like them hard as rocks. and i also sprinkled sugar in the raw, after brushing on the eggs.

i found the recipe from smitten kitchen (whom i love!!)

1 cup silvered almonds (or hazelnuts.)
2 1/2 cups flour, plus flour for work surface
1/2 cup Dutch-style cocoa powder
1 tablespoon espresso powder (i used 2 tablespoons of dark frenchpress.)
Pinch of salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
4 large eggs
1 1/3 cups sugar

1. Preheat oven to 350 degrees. Spread almonds on baking sheet and toast about 10 minutes, until lightly browned.

2. Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.

3. Beat eggs lightly, just until blended, in mixing bowl with whisk or in electric mixer. Remove two tablespoons of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough.

4. Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the almonds on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Line the baking sheet with parchment paper and place the roll of dough on the baking sheet. Repeat with the remaining dough. Brush the tops of both rolls with the reserved egg.

5. Place in the oven and bake about 15 minutes, until firm to the touch. (This took me until 20 to 25 minutes.) Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, laying them on their cut sides, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.


coffee gnash

1/2 cup cream

1/4 cup frenchpress

1 cup chopped dark chocolate


heat cream, and coffee in a small sauce pan, to a simmer. remove pan from heat and add chocolate, let sit to melt a bit. then stir to combine.

i also wrapped a few up in and gave them as gifts.

original recipe new york times

adapted my madey edlin

photography by me


tomato toast with brie, and basil

In Bread, Italian, simple on November 30, 2010 at 8:58 pm

ah, yeah. amazing. be still my beating heart. everything you could ever want on a piece of toasty rustic bread.


it’s pouring here. p.o.u.r.i.n.g.

slice enough chedder cheese, and brie to cover 4 pieces of artisan bread. toast under broiler until melted. top with sliced tomatoes, and chopped basil. grind fresh salt and pepper.


(Orignal recipe by madey edlin)

(photography by

bread pudding

In Bread, dessert on April 25, 2010 at 6:43 pm


I left my heart in London, that’s about how my trip went, I loved it so much it hurts. I was thinking I would do a blog post on Irish cuisine after returning from Ireland, and England. But unless I get hundreds of emails begging me to get into Shepherd’s pie, soda bread, or Irish stew, we are going to focus more on the British food. After all I ended up spending more time there since the explosion of the volcano in Iceland grounded us in England for a extra week. Not that I was complaining.

The day after I got back, I had to see how my croissants compared with those that you could get on every street corner in Europe. I started in on the 24+ hours of messing around with butter and flour mess AKA croissant, and in the end was very pleased with the result. It’s like Christmas, all the anticipation, then you pull out beautiful, flaky, golden bread that is to die for. But not everyone is worthy of them, so I end up eating most of them. Occasionally sharing the gold with a few of my favorite family members. But as a result there are usually a few extra hanging around the house a few days after their prime. So I decided to do something about that:

Confession #186: I have never had, made or tried bread pudding. Yes, it’s true. I was talking to a friend about that and she said that needed to be remedied asap. So I did I used a few older, plain croissant to make some bread pudding, and was very happy with the results. The custard surrounding the buttery croissant, for the perfect indulging treat. 

I used a recipe from [yet another] favorite cookbook of mine; Tartine. A bakery located in San Francisco, and owner’s wrote a cookbook about their baked goods. I used their recipe for croissants (as I always do), and their recipe for Brioche Bread Pudding. 

[Makes 1 5×9 inch loaf]

Notes: I used croissant slices, the original recipe uses brioche. Really, any good-quality bread of the buttery family would work well here. 

Fill the dish with the bread, but do not let it go over the edge. You might need more or less slices of bread.

I served mine with peach slices, and stewed rhubarb

6, 1 inch croissant slices 

8 eggs

3/4 + 2 tablespoons sugar

4 cups whole milk

1 1/2 teaspoons vanilla 

1/2 teaspoon salt

Preheat oven to 350F. Butter a 9×5 inch loaf pan.

Arrange the croissant slices on a baking a sheet, place in the oven until lightly toasted, 4 to 10 minutes. Remove from oven allow to cool.

To make the custard, crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. Add the milk, vanilla, and salt and whisk until fully incorporated. Pour the custard into a fine mesh sieve held over a measuring cup with a spout.

Place the toasted croissant in the prepared loaf dish, cutting to fit as needed. Pour the custard evenly over the bread, filling the dish to the top, if you can’t fit it all in, wait 10 minutes and pour the remaining custard into the dish. 

Cover the dish with aluminum foil, place in the oven, and bake the pudding for about 1 hour. To test for doneness, uncover the dish, slip a knife into the centre, and push the bread aside. If the custard is still very liquid, re-cover the dish and return to the over to bake for about a further 10 minutes. If only a little liquid remains then the pudding is ready to come out of the oven. It will continue to cook after it comes out of the oven. 

Let cool for about 10 minutes before serving. 

(Original recipe by Tartine Bakery)

(Original photography by madey edlin

whole-wheat honey apple muffins

In Apple, Bread, Breakfast, Health, Honey, Whole-Wheat on February 10, 2010 at 2:10 am

A big thank you to Garvey Artistic Works for the amazing new header! It looks so great!

I learned a lesson about not posting a Mark Bittman recipe as soon as I try them. Other more famous bloggers jump on his recipes and show them off before I can. So ha! I got it done before anybody else (I think).
Healthy and tasty, made with 100% whole wheat flour, no refined sugars, all natural, even organic if you want. The trick? Using whole wheat pastry flour, and mixing as little as possible, as not to over activate the gluten in the flour and toughen the dough. The result? An amazingly light tender muffin that nobody thinks of as whole-wheat.
Inspired by Mark Bittman’s, Whole Wheat Muffins

[Makes 12 muffins]

-2 cups whole wheat pastry flour
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1 teaspoon cinnamon
-Dash nutmeg (optional)
-1/2 teaspoon salt
-3/4 cup honey
-1 cup grated, and peeled apple
-1/2 cup (plain) yogurt
-1/2 cup butter, melted

Preheat the oven to 375, grease (or line with muffin liners) a 12 muffin, muffin tin.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl. Mix the honey, apple, yogurt, and butter together in a small bowl. Add the wet mixture to the dry, and mix as little as possible. Fill the greased muffin tin, bake for 20-25 minutes.

(Original Recipe Mark Bittman)
(Photography by M.E. Photography

Lemon Curd (For Those Amazing Scones)

In Bread, Breakfast, Lemon on January 21, 2010 at 2:46 am

Well… What do you think about the new blog makeover? I’m a fan. And The Teen Chef has a Twitter!! Check it out:

For those of you that saw my Facebook status about the lemon strawberry crepes, well, they were OK but nothing to tell you about.

I am not going to masquerade as a chef/foodie person that knows everything, after all I only found out a year ago that mozzarella came in more forms then shredded in a bag. So I had no idea that lemon curd was so dang easy, I tried it a while ago a loved it. So I made it again for other baked goods, though I could scoop it right into my mouth, I try to use it sparingly.

  • juice from 3 lemons
  • zest from 1 lemon
  • 1 cup sugar
  • 3 egg yolks

Simmer a inch of water in a sauce pan. In a bowl that will fit snugly on top of the sauce pan of simmering water, mix all the ingredients; and place on top of the sauce pan. Making sure the water does not touch the bowl, stir until the mixture simmers, but do not let it boil. Cool and serve.

(Original recipe my Bob’s Red Mill, adapted by M.E.)
(Photography by M.E. photography

Fool-Proof Scones

In Bread, Breakfast, Chocolate on January 13, 2010 at 3:00 pm

I only do few thing well, but this scone recipe is fool proof, and I mean it. I have had it tested by fools and it always came out. I was reluctant to even share this recipe with you, but I did get it out of a magazine, so it’s not mine to keep to me self. Trust me, these thing are the bomb. My little brother calls them “stones”, but they do not, in any way, resemble stones. You might want to only make these about twice a year, because you easy could become obese on them, so try not to make these a idle in your life.

The dough will be very crumbly when you go to kneed/shape it, and the scones may be rather dry and crumbly when you shape them but they will come together when they bake.
I’m telling you little boys in aprons are the cutest thing EVER!

Original recipe by Cuisine at Home “Sensational Scones”.

  • 2 3/4 cup flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, cut into 1/2 cubes
  • 1 cup, of ether mini chocolate chips, currents, or other small dried fruit
  • 1 cup cream

Pre-heat oven to 375.
Combine flour, sugar, baking powder, and salt in a large bowl. Blend in butter with your fingers, (do not use a pastry blender, food processor, ect. only your hands! That’s the reick to these guys.). Add chocolate chips or dried fruit of choice, toss to combine. Add the cream and mix with your hands, until just blended. Kneed and pat dough into a circle, cut into wedges transfer to a baking sheet spacing 2″ apart. Make the egg wash: beat1 egg and 1 tablespoon water. Brush scones with the egg wash, and sprinkle with sugar. Bake 25-30 minutes, or until golden brown. Serve warm. Makes 8 scones.

(Original recipe by Cuisine at Home “Sensational Scones”.)
(photography by M.E. Photography,