One day I would love to have a spacious kitchen with enough counter and storage space for all the gadgets I covet. I am one of those who could spend hours in Williams Sonoma or Sur la Table. But until then, this is my little kitchen…
What you see is what you get. It is not large but I am not complaining, I know that some of my fellow urban dwellers make do with even tighter cooking quarters, I am simply pointing out why there is no room for superfluous kitchen accoutrements in my life. Every appliance and gadget which takes up precious real estate in this kitchen must pull its weight or face swift eviction.
All of which is my rather long-winded explanation for why I made “madeleine inspired” cakes as opposed to the honey-spiced madeleines which were this week’s French Fridays with Dorie recipe. Madeleines, in case you are unfamiliar with them, are french tea cakes which have a unique sea shell shape to them. This distinct shape come from a special madeleine mold (do you see where I am going with this?), and since I do not have room in my kitchen for a cake pan with such a limited purpose in life, I instead baked my cakes in muffin tins.
Americans would probably categorize these as cookies because of their size, but they are actually made with cake batter which gives them a light fluffy texture and makes them perfect for dipping in tea or coffee.
Sadly I have to say that these little cakes, while certainly tasty, were not among our favorite Dorie recipes. They were easy enough to make and we certainly enjoyed them with our tea. I guess they just didn’t excite me enough to make me want to bake them again. Another point against them is that they do not keep very well, and there are only limited occasions where I would be willing to make a dessert which must be eaten the same day it is prepared.
C’est la vie. I am happy that I gave this one a try and I am already looking forward to the next recipe.