Madey Edlin

Archive for the ‘dessert’ Category

walnut cinnamonn slices

In cookie, dessert, nuts on September 6, 2010 at 11:24 pm

walnut cinnmon cookies

I have been really into baking things as of late so I tried these because they looked like they matched the coolness in the air that’s creeping into our late summer.

From one of my favorite cookbooks, Tartine, is a cookie/bar that is moist in the middle and flaky, crumbly on the edges. Just enough cinnamon to make it feel like a cookie that should be eaten on a cool fall evening.

Just trust me, you’ll love them.

p.s. guess what? I followed the recipe 100%!

walnut cinnmon cookies

[It says to bake for about 7 minutes, I ended up baking them for closer to 15 minutes to get the edges golden.]

1 3/4 cup + 2 Tablespoons flour
1/2 Teaspoon ground cinnamon
1/4 teaspoon baking soda
11 Tablespoons butter at a cool room temperature
2/3 cup sugar
1 large egg
1/2 teaspoon salt
3/4 cup coarsely chopped walnuts

Sugar Coating

2 large egg yolks
2 Tablespoons cream
1 cup sugar

Sift the flour, cinnamon, and baking soda together into a mixing bowl, and set aside. In a mixing bowl cream the butter and sugar, until just combine. In a small bowl beat the egg and sugar together until blended. Slowly add the egg mixture to the butter mixture, beating at medium speed until well mixed. Add the flour mixture to the egg mixture, beat on low speed just until a dough forms. Mix in the walnuts.
Turn the dough out onto a baking sheet lined with plastic wrap. Form a rectangle about 1inch thick. Wrap tightly, and chill until firm, about 4 hours.

Preheat oven to 325. Butter a baking sheet, or line with parchment paper.

Unwrap the dough, using a sharp knife, slice the rectangle lengthwise into 2-inch-wide rectangular logs. To make the sugar coating, in a small bowl whisk together the egg yolk and cream to make a a egg wash. Spread the sugar onto a baking sheet. Brush the rectangular logs well, but sparingly with the egg wash. One at a a time dredge the logs in the sugar, coating evenly on all sides. Cut lengthwise and into 2 inch bars (creating 2x1inch bars).arrange on baking sheet.
Bake until cookies are golden on the edges, but still pale in the middle, about 7 minutes (see note).

walnut cinnmon cookies

(Original recipe Tartine Bakery)
(Photographs copyright of madey edlin)


blueberry cupcakes

In blueberry, coffee, cupcake, dessert, tea on August 5, 2010 at 8:44 pm


From Bon Appetite comes the cupcake of a lifetime. Picture a really good blueberry muffin topped with a buttercream maple frosting. Yeah, like a blueberry pancake with maple syrup but 10x more awesome.



Want to make it better? Serve with a double espresso.

Notes: I omitted the lemon peel in the cupcakes. I used maple syrup in the frosting, omitted the milk, and added a little extra powdered sugar.


  • 3 1/4 cups all purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup buttermilk or low-fat yogurt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 1 1/4 cups fresh blueberries, frozen for 4 hours


  • 2 1/4 cups powdered sugar
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1/2 cup plus 2 tablespoons maple sugar
  • 1/2 teaspoon coarse kosher salt
  • 1 1/4 teaspoons vanilla extract
  • 4 teaspoons (or more) whole milk

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks.
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)


(Original recipe Bon Appetite)
(Original Photography by, madey edlin

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

Simple Peppermint Ice Cream

In dessert, Ice Cream, simple on December 21, 2009 at 8:17 pm

So I have a confession. I started making this ice cream, I pulled out the milk and cream and started mixing them in a 6 cup measuring bowl. I also pulled out some eggnog to sip while I made the ice cream. I poured the milk and cream into the bowl, and I saw that I needed about 1/2 more milk, well the closest milk carton I grabbed with out even thinking was the eggnog. So I ended up using a 1/2 cup eggnog in my peppermint ice cream. Luckly the peppermint flavor over powered the eggnog flavor. So all turned out well. So a word from a fool, don’t pull out other milk products while making ice cream.

And if you don’t have the Cuisinart Ice Cream Maker, you might think about getting one, my family loves it, we have home made ice cream, made with our raw, whole, milk all the time.

Merry Christmas!

  • 1 cup cream
  • 3 cups whole milk
  • 2 teaspoons peppermint extract
  • 1 cup sugar
  • 4 crushed, (1 oz ea) candy canes, divided

Mix the milk, cream, peppermint extract, sugar, and 2 candy canes, together in a large bowl. Add to a auto ice cream maker, and turn according to manufactures directions, about 25 minutes. Then mix in the other 2 candy canes (most of the other candy canes will have dissolved in the turning proses). And place in a freezer proof container with a lid, and freeze for at least 5 hours.

Makes 2 quarts.

(Orignal recipe, Madey Edlin)
(Photography by M.E. photography,

Two-Toned Chocolate Mousse

In Chocolate, dessert on November 23, 2009 at 5:51 pm

I was thinking I would do a Thanksgiving post this week, but I couldn’t think of anything that would interest my readers. I figure you know how to mash the potatoes, and cook the turkey, so I am doing something that could end up on your Thanksgiving desert table, or maybe a little sweet to enjoy after the guests have left.
I wanted to make something chocolaty and hard to make, big mistake. I made Martha Stewart’s Chocolate Mousse Cake (in which you make individual chocolate cakes, and pipe 2 layers of dark, and milk chocolate mousse into the cake while being shaped with wax paper cones that fall apart.) And it took all afternoon, and it looked more like a big pile of mess rather then a 4 inch triple chocolate cake. But I thought that if I just made the mousse and put in the ramekins, like most mousse, and not worry about piping and making a huge mess with molds that won’t stay together, it would be a whole lot easier. Umm yes, it was. Just a reminder that simple is usually better.

So with no further ado [simple] Chocolate mousse (with out the fuss of piping, and cakes that will fall over, and look like a pile of chocolate).

· 3 1/3 cups heavy cream
· 8 large egg yolks, room temperature
· 1/2 cup sugar
· 1/4 cup light corn syrup (I used honey)
· 7 ounces bittersweet chocolate, melted
· 2 teaspoons pure vanilla extract
· Salt
· 7 ounces milk chocolate, melted

1. Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.
2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
3. Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

(Photos by MAKA pics
(Original recipe Martha Stewart)

Chocolate Coverd Pretzels

In Chocolate, dessert, simple on November 9, 2009 at 9:00 pm

So sweet and salty is amazing right? And chocolate covered pretzels are amazing right, well anything cover in chocolate is, but it has never dawned on me to dip my own pretzels. But I thought of it and I did it and it just works.

What’s wrong with a really simple dessert? I know this isn’t a new or exciting, and not gourmet but I say most of the time simple is better. And this is simple and better.

  • 6oz dark chocolate
  • 2oz white chocolate
  • 1/8 cup finely chopped peanuts

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  • Parrifan wax
  • About 24 pretzels

Melt the dark chocolate in a small sauce pan with 2 or 3 tablespoons of grated paraffin wax. Dip half the pretzel into the chocolate, set onto wax paper to set. While that is setting up melt the white chocolate with 2 tablespoons parrifan wax. Using a whisk fling the milted white chocolate over the dipped pretzels. Simple and amazing!

Idea my Madey edlin

Picture by MAKA pics

Giada De Laurnitis : Chocolate Amaretti Cake

In Cake, Chef Spotlight, Chocolate, dessert on November 2, 2009 at 5:16 pm

Sorry about not posting this last week, things got crazy around here!

So I did change a few things according to my liking, I used butter waffle cookies from Trader Joe’s (like a waffle ice cream cone) instead of the amaretti cookies, and did not add the orange zest. But this cake is amazing! I really likes the lightness of this cake. I would say this beats any cake in simpleness, and a impact of flavor!

  • 3/4 cup semisweet chocolate chips
  • 1 cup slivered almonds
  • 1 cup (about 2 oz) baby amaretti cookies
  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 2 teaspoons grated orange zest

Preheat oven to 350. Spray a 9″ spring form pan with non-stick spray. Microwave the chocolate chips, stirring every 30 seconds, until melted and smooth, about 2 minutes.

In a food processor, combine the almonds, and the cookies, pulse until finely ground. Transfer to a bowl. Add the butter and sugar (and zest if using) to the food processor and blend until smooth. With the machine running add the eggs one at a time. Add the nut mixture and the melted chocolate. Pulse until blended.

Pour the batter into the prepared pan. Bake until the center puffs and a tester comes out clean, about 35 minutes. Cool the cake for 15 minutes. Transfer to a platter and sift unsweetened cocoa powder over, and serve.

Recipie: “Everyday Italian” by Giada De Laurnitis, pg. 242, Chocolate Amaretti Cake.
Picture: MAKA pics (

Peach Tart

In dessert, Fruit on August 15, 2009 at 9:44 pm

This tart is amazing. I mean it. I was taking the images for this post and my dad came home from work and tried a “bite”, well in a matter of about 2.5 seconds the tart was gone.

The original recipe is by Bill Granger, he is one of my all-time favorite chefs, also great “maximum flavor minimum fuss” kind of guy. This is my own spin of his recipe, “Mango Tart” from his book “Bill’s Sidney Food”.



  • 1 recipe sweet short crust pastry (see below)
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 oz butter
  • 4 fl oz cream, lightly whipped
  • about 4 peaches thinly sliced

On a lightly floured board roll out the pastry to 1/4 inch thick. Lightly press the crust into individual tart pans (the kind that you can take the bottom out of). And freeze for 30 minutes. Preheat oven to 350.

Remove the pastry from freezer and line with parchment paper and fill with pie weights or rice. Bake for 10 minutes. Remove the weights and paper and bake for a further 10 minutes or until dry and golden. Leave to cool.

Place milk in a saucepan over medium heat and heat until just before boiling. Add vanilla. Remove from heat.

Place egg yolks and sugar in a bowl and whisk until fluffy-like and pale. Add the cornstarch and milk mixture (be careful to mix consistently while you add the hot milk so you don’t end up with scrambles eggs).

Return to a clean saucepan over medium heat, stirring, for about 15 minutes. Until it thickens, about 15 minutes. Bring to a boil and cook for a further 2 minutes. Remove from heat and add the butter. Strain the mixture into a bowl refrigerate until cold. Fold cream into custard. Remove the tart shells from the pans and spread a layer of custard onto each one. Arrange peach slices on top. Serves 5-6.

The Pastry

  • 2 cups flour
  • 1/4 cup icing (powdered) sugar
  • a pinch of salt
  • 6 oz butter

Place flour, salt, and sugar in a bowl. Add butter and blend with a pastry blender until it looks like coarse breadcrumbs. Add 3 tablespoons water mix with a knife and shape into disks, wrap in plastic wrap, and chill for 30 minutes.

(Image by M.E.)