From PILLSBURY BAKING Makes 24 servings Kids will have fun creating their favorite holiday shapes for treats when you make this Holiday Cake Molds recipe….
From ARROWHEAD MILLS
Makes 12 madeleines
Classy little treats!!!
INGREDIENTS
95 grams ARROWHEAD MILLS Organic All-Purpose Flour
115 grams butter melted
2 large eggs room temperature
100 grams granulated sugar
30 mililiters coconut milk
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
100 grams dark chocolate
1 teaspoon unsalted butter
DIRECTIONS
1.Whip the eggs and sugar until light and airy. Beat in vanilla, and coconut milk. Sift in dry ingredients and combine until a few flour streaks remain. Fold in cooled melted butter and refrigerate batter overnight.
2.Preheat oven to 350 degrees. Lightly dust each mold with a well combined mixture of 1 teaspoon flour plus 1 teaspoon cocoa powder and tap out excess. Place the pans in the refrigerator for 15 minutes or until oven comes up to temp. Fill pans with a tablespoon of batter per mold. Bake for 10 to 12 minutes.
3.Remove from oven and allow to cool on wire rack for 5 minutes before removing from pan. Melt chocolate with 1 teaspoon of butter in 10-second increments. Dip each madeleine into the chocolate and add sprinkles!
4.If desired, add sprinkles for decoration.
Find this recipe and more holiday treats at arrowheadmills.com
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