One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".


Saturday, February 7, 2009

Orange-Cardamom Madeleines

Cardamom is one of those spices that's a bit difficult to describe to someone who's never tasted it before. I find it to be a flowery, but not over-powering, flavor that gently permeates whatever the spice is added to. The recipe for these little shell-shaped cakelets came from Martha Stewart's Baking Handbook. I opted to use blood orange juice and zest in the glaze, giving them a pretty pink hue. The perfect little treat!

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