Well, January has been pretty rough.
I haven’t been posting lately, since many unfortunate events happened so far this month. I lost a few people who were dear to me in a variety of ways. I’m ready for this month to be over, to feel like I am starting something fresh, but there are still 11 more days left!
Ok, complaining aside, and trying to be positive, maybe the next 11 will be better.
Now to bring on the carbs! Once I got back from my trip home to Newfoundland for my grandmothers funeral, all I could think about was eating sweets. When I am down I want cake and cookies! If I am hungry at all. And so that’s what I made.
First off I made these coconut almond travel cakes. They aren’t madeleines, they are just baked in a madeleine pan. They are more like a coconut cake doughnut. I made these as little travel cakes for my mother to pack in her carry on luggage, just in case her flight got delayed on the way to my uncles funeral. The recipe makes 15 or so, we’ve been eating the extras here for a couple of days with strong cups of coffee.
Recipe:
wet ingredients:
3/4 cup coconut milk,
1/2 tsp natural almond extract,
1 tsp pure vanilla extract,
2 eggs,
1/2 cup light oil
dry ingredients:
1/3 cup medium unsweetened coconut,
1/3 cup sliced almonds,
1 1/2 tsp baking powder,
1/4 tsp fine sea salt,
2 cups flour,
1 cup of sugar
To make the glaze you’ll need at least a couple of cups of icing sugar, and a little more coconut milk (there will be some left over if you open a can to make the batter). You will also need extra medium unsweetened coconut to coat the cookies.
Directions: Preheat oven to 350F. Grease all the crevices of the madeleine pan with butter, and dust with flour.
Whisk up the wet mixture, beginning with the eggs. Whisk together the dry ingredients. Pour the liquid into the flour mix and gently stir together just until mixed.
Put a large spoonful in each shell form. Bake until set in the middle, about 15 - 20 minutes.
Glaze: Mix a little coconut milk and confectioners sugar until it is thick and syrupy. Dip the cookies in the glaze. Let the excess drip off, then roll them in coconut. Set them aside on a plate to firm up.
These stay tasty for a few days.
