Posts by tag: gift ideas

  • Chocolate Hazelnut Madeleines

Chocolate Hazelnut Madeleines

Posted on December 14, 2015

Disclosure: I am an ambassador for Rodelle, which means they occasionally provide me with ingredients to use in my kitchen. Thanks for supporting brands and companies that help keep this little blog afloat.

For as long as I can remember, my mom and I have baked up the same set of Christmas cookies every December: spritz, sugar cookies, pizzelles, chocolate covered cherry cookies and lebkuchen. That’s our routine in the weeks leading up to the Christmas Holiday. And I absolutely love it. I wouldn’t have it any other way.

But when Rodelle asked me contribute a cookie recipe for their 21 Days of Cookies, I knew I wanted to come up with something outside my normal repertoire. Which was REALLY hard to do. Because I just kept thinking over and over again about those same five cookie recipes. I couldn’t get them out of my brain. That is, until my friend Aimée posted her recipe for madeleines.

It was like a light bulb went off in my head and a fire was lit under my ass. I scrambled up from my chair and ran to the basement to find the thing that I had neglected for so many years: my beloved madeleine pan.

Chocolate Hazelnut Madeleines |
Madeleines are kind of like a cake-cookie hybrid. So clearly, that means I’m absolutely in love them. It’s hard to resist the adorable little scalloped edges and soft, tender interior of a madeleine.

To make these Hazelnut Chocolate Madeleines, I made a few simple changes to a basic vanilla madeleine recipe. I switched out half of the all-purpose flour for hazelnut flour. And I added in a couple tablespoons of cocoa powder. Oh and this is the best part: I brushed them with bourbon when they were still hot from the oven. And let me just tell you, the smell of bourbon hitting warm Hazelnut Chocolate Madeleines is enough to make anyone go weak in the knees. You might want to sit down for that part. Just a suggestion.



Recipe adapted from Martha Stewart

Chocolate Hazelnut Madeleines

Yield: Makes about 3 dozen

Chocolate Hazelnut Madeleines


  • 1 cup all-purpose flour
  • 1 cup hazelnut flour/meal
  • 2 tablespoons Rodelle Gourmet Baking Cocoa
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 cup, plus 2 tablespoons, unsalted butter, divided
  • 1 cup granulated sugar
  • 2 tablespoons brown sugar, packed
  • 6 eggs, at room temperature
  • 1 tsp. Rodelle Pure Vanilla Extract
  • 1 tablespoon, plus 1 tsp., honey
  • 3-4 tablespoons bourbon
  • Powdered sugar, for dusting


  1. In a medium bowl, whisk together the flours, cocoa powder, baking powder and salt. Set aside.
  2. Melt 1 cup (16 tablespoons) of the butter. Set it aside to cool slightly.
  3. In your stand mixer with the whisk attachment, beat the sugars and eggs on high speed until pale and very fluffy, about 10 minutes. Then sift the dry ingredients into the sugar/egg mixture in two separate additions, using a rubber spatula to fold the them in after each addition. Fold in the vanilla extract and honey. Cover and refrigerate the batter for at least 2 hours, or up to overnight.
  4. Pre-heat your oven to 350 degrees. Meanwhile, remove the batter from your refrigerator and let it sit at room temperature for 10-15 minutes.
  5. Melt the remaining 2 tablespoons of butter. Using a pastry brush, generously coat the wells of your madeleine pan with some of the melted butter. Then fill each well about 3/4’s full with batter, spreading it out evenly. Transfer the pan to your pre-heated oven and bake for 9-11 minutes. The madeleines will be puffed up in the center and should be firm, but still look moist.
  6. Remove the pan from the oven. Immediately invert the pan and shake the madeleines out onto your countertop. Transfer the madeleines to a wire rack. While they are still warm, use a pastry brush to brush the tops with some of the bourbon. Set aside to finish cooling. When the madeleines are fully cooled, dust them with powdered sugar.
  7. Once your madeleine pan is cooled, re-butter the wells and repeat with the remaining batter.
  8. Madeleines are best when eaten the day they are baked, but they can be stored in an airtight container at room temperature for up to 2 days.
  • Coffee Dark and Stormy {+ a recipe for Homemade Coffee Liqueur}
  • Coffee Dark and Stormy {+ a recipe for Homemade Coffee Liqueur}

Coffee Dark and Stormy {+ a recipe for Homemade Coffee Liqueur}

Posted on December 11, 2015

Disclosure: Thank you Lavazza for sponsoring this post! I am grateful for opportunities like these, which allow me to continue to develop and share unique content with you. All opinions are 100% my own.

It’s Friday AND it’s just two weeks until Christmas. So do you know what that means?

It’s cocktail time!!!

And not only do I have a great cocktail recipe to share with you today. But I’ve also got a recipe for an easy to make homemade liqueur. Hip hip hooray!

The inspiration for this intoxicatingly delicious post (see what I did there?) comes from my friends at Lavazza, who sent me some of their Gran Selezione and asked me to come up with a way to spread some #LavazzaCheer with my friends and family this Holiday season. So I decided to make a Homemade Coffee Liqueur, because I knew it would make a great gift for any cocktail lover, coffee aficionado or hostess with the mostess.

And because you can’t just give someone a bottle of homemade liqueur without a suggestion for how to use it, I created this Coffee Dark and Stormy recipe (with a tangerine twist instead of the more traditional lime garnish) to go along with it. Move over Martha Stewart. There is a new blonde lady in town!

Coffee Dark and Stormy (+ a recipe for Homemade Coffee Liqueur) |

The coffee liqueur is super simple to put together, but it does take a few days to complete the whole process. So you might want to get started on that, like, now. Just saying.

For more ideas on how to spread #LavazzaCheer this Holiday season, be sure to follow along with Lavazza on Facebook, Twitter, Instagram and Pinterest. And if you make my Homemade Coffee Liqueur and have some awesome ways to use it (I’ll give you another hint: try adding some to a porter or stout beer!) come back and tell me all about it!



P.S. Be cool and drink responsibly. You know the drill.

Recipe for the coffee liqueur adapted from Serious Eats

Coffee Dark and Stormy {+ a recipe for Homemade Coffee Liqueur}

Coffee Dark and Stormy {+ a recipe for Homemade Coffee Liqueur}


  • For the Coffee Liqueur
  • 1/4 cup Lavazza coffee grounds (i.e. not brewed coffee)
  • 1 1/2 cups water, divided
  • 1/2 cup turbinado sugar
  • 2 cups dark rum
  • 1 fresh vanilla bean, split

  • For the Cocktail
  • Ice
  • Homemade coffee liqueur
  • Ginger beer
  • Tangerine, cut into wedges


  1. Cold brew the coffee. In a seal-able container (mason jars work great for this), combine the coffee and 1 cup of the water. Let it sit for 12-16 hours at room temperature. Then strain the mixture through a standard coffee filter, collecting the liquid into a clean container. Set aside.
  2. Make the simple syrup. Combine the remaining 1/2 cup of water and the turbinado sugar in a small saucepan over medium-high heat. Bring the mixture to a simmer and cook, stirring occasionally, until the sugar is completely dissolved. Remove from the heat and set aside to cool.
  3. Make the coffee liqueur. Add the cooled simple syrup, cold brewed coffee, rum and vanilla bean to a seal-able jar. Give it a shake and then let it sit for 4-5 days at room temperature. Remove and discard the vanilla bean. If you’re going to be giving the coffee liqueur as gift, bottle it into smaller containers.
  4. Make the cocktail. Add ice to a glass. Pour 3 ounces of the coffee liqueur over the ice. Top with 1/2 cup of the ginger beer. Squeeze the juice from a tangerine wedge into the glass and then garnish with the wedge. Serve immediately.

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