From PILLSBURY BAKING Makes 24 cupcakes These fresh summer flowers are especially sweet for a special afternoon of fun. INGREDIENTS 1 box PILLSBURY MOIST SUPREME…
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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