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Pumpkin Spice French Toast Madeleines

Makes 12 pieces

Ingredients

2 eggs
2-3 Tbsp cup milk
1/4 cup pure pumpkin
1/4 tsp of vanilla extract
1 teaspoons pumpkin pie spice
1/4 teaspoon ground cinnamon
12-16 Donsuemor Madeleines
Coconut Oil for skillet
Optional: Topped with whipped coconut cream and coconut chips

Instructions

1. Preheat a non-stick skillet over medium heat with 1 Tsp of coconut oil. Set aside. 2. In a large bowl, whisk eggs, milk, pumpkin, vanilla extract, pumpkin pie spice, and

cinnamon. Pour into a shallow baking dish to dip the Donsuemor Madeleines.
3. Dip Donsuemor Madeleines into egg mixture and lightly press down to coat both

sides.
4. Transfer Donsuemor Madeleines to skillet and cook on each side for 3-4 minutes,

or until golden brown. Repeat with the rest of the cakes.
5. Serve immediately with dusted cinnamon, coconut cream and coconut chips.

Halloween White Sugar Mummy Madeleines

Makes 24

Ingredients
2 Tablespoons meringue powder
2 cups powdered sugar
3 Tablespoons warm water
1⁄2 tsp teaspoon vanilla extract
24 Donsuemor Madeleines

Instructions:

1. In a large bowl of a stand mixer, whisk together the meringue powder and powdered
   sugar, then slowly mix in the water and vanilla extract while the mixer is running on
   medium-low speed. Increase speed to medium-high and beat until stiff peaks form,
   around 5 minutes. This can be done with a hand mixer, but will take a couple minutes
   longer.
2. Scoop the icing into a piping bag fitted with a narrow tip. Decorate the Donsuemor
   Madeleines by zig zagging from side to side starting about 1 inch from the scalloped
   edge. Place 2 candy eyes over the icing near the scalloped top.
3. Let the Donsuemor Madeleines dry at room temperature for 2-3 hours until the icing is
   completely firm before serving.

Salted Caramel S’Mores

Ingredients Make 6

• 12 Donsuemor Madeleines, mound removed
• 3 marshmallows, halved
• 6 salted-caramel pieces
• 6 pieces of dark chocolate

S’More Instructions

Option 1

Preheat broiler to 360 degrees. Place cookies on a foil-lined cooking tray and top each cookie with chocolate, caramel and half a marshmallow. Broil ~2-3 minutes, or until chocolate and caramel are melted and marshmallow is toasted.

Option 2

Toast marshmallows over a campfire or gas range, sandwich between cookies, caramel and chocolate.

Top with jam or raspberries, and voila!

Halloween Twix Madeleine Bars

Treat yourself to the spooktacular Halloween Twix Madeleine Bars, featuring a layer of caramel over hump-less Madeleines, dipped in dark chocolate and sprinkled with pink Himalayan salt for a wickedly delicious twist.

12 Servings 

Ingredients: 

For The Chocolate Coating: 

6 ounces semi-sweet chocolate chips 

For The Caramel Layer: 

1 cup sugar 

6 Tablespoons butter 

6 Tablespoons heavy cream 

1/2 teaspoon salt 

1 teaspoon vanilla extract 

Pinch of pink himalayan salt for topping 

12 Madeleines 

Instructions:

1) To make the caramel sauce, In a heavy bottomed saucepan, heat the sugar on medium low heat until it’s completely melted, swirling the pan gently every 20 seconds or so. Once melted, reduce heat to low and stir in the butter slowly at first and then vigorously, it will bubble, that is normal. 

2) Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Take off the heat and let it cool for 5 minutes.

3) To make the Twix bars, using a sharp knife cut off the hump of each Madeleine. Place flat side up on a cookie tray lined with parchment paper. Once the caramel has cooled slightly pour over the Madeleines, spreading into an even layer. Place in the fridge uncovered for at least two hours or overnight to set. 

4) Melt the semi-sweet chocolate using a double broiler system, use a small pot on medium-low heat with 1 inch of water, place a heat resistance larger bowl on top containing the chocolate. Heat over low heat until melted and smooth.

5) Gently drop each cooled Madeleines Twix Bars into the chocolate, using a fork to flip the Madeleines bar over to evenly coat all sides. Place on parchment paper. Sprinkle crystal salt on top. Repeat with the rest of the bars. Place in the fridge to set until the chocolate has hardened, about 15 minutes and serve.

Green Matcha Madeleine Tiramisu

Experience the fusion of flavors with Green Matcha Madeleine Tiramisu, where matcha-infused Madeleines meet layers of mascarpone cheese, creating a delightful dessert with a subtle hint of green tea.

10-12 Servings 

Ingredients: 

1 tub of mascarpone cheese 

½ cup granulated sugar 

6 Tbsp green matcha latte (1.5 tsp of matcha powder, 2 Tbsp of hot water, ¾ cup of frothy, warm milk, and 2 tsp of honey mixed together) 

1/2 tsp of vanilla extract 

1 & ½ cups of whipping cream 

18 Madeleines (9 for each layer) 

2 tsp of unsweetened matcha powder for dusting in between layers 

Instructions: 

1) In a large mixing bowl, beat mascarpone with sugar. Stir in vanilla. Whip ½ cup (125 ml) of cream and fold into mascarpone mixture. 

2) Optional to cut off the hump of Madeleines for a smoother layer. Dip 9 Madeleines in the matcha latte and line bottom of 12 inch x 9 inch baking dish with the Madeleines; Spread with 1/2 of the mascarpone mixture. Sift 1 tsp of Matcha over top.

3) Dip the remaining 9 Madeleines in matcha latte and line the baking dish with the matcha dipped Madeleines; top with remaining mascarpone mixture. 

4) Whip remaining 1 cup of cream, mound on top, dust generously with matcha powder, optional: garnish with Madeleine crumb.

Cinnamon Toast Bread Pudding Madelienes (Cinnamon Brown Sugar Mini Cakes)

Warm up your winter evenings with Cinnamon Toast Bread Pudding Madeleines, a comforting treat combining toasted Madeleines, raisins, and pear cubes baked in a rich, spiced custard.

8-10 Servings 

Ingredients: 

• 12 Cinnamon Brown Sugar Mini Cakes*, toasted, cut into 4-6 cubes per Madeleine
• 2 tablespoons unsalted butter 
• ½ cup raisins 
• 1 cup milk 
• 1 pear chopped 
• 2 large eggs, beaten 
• 1 teaspoon ground cinnamon 
• 1 teaspoon vanilla extract 

Instructions: 

1. Preheat the oven to 350º F. Cut each Madeleine into 4-6 pieces. Heat a medium sized pan with 1 Tbsp of butter, place half the Madeleines lying on one side, toast until golden, about 3 minutes, before flipping and toasting the other side. Set aside to cool slightly once done. Place the toasted Madeleine pieces into a 6 inch by 9 inch or 9 inch by 9 inch baking pan. Sprinkle raisins and chopped pear over top. 
2. Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Pour mixture over Madeleines, and lightly push Madeleines down with a fork. 
3. Bake in the oven for 30-40 minutes until bread pudding is set and cooked through, place on the stovetop to cool slightly before serving.

* Please note Cinnamon Brown Sugar Mini Cakes are seasonally Available.

Peanut Butter Pudding with Sunken Cinnamon Brown Sugar Mini Cakes

A great after school or work snack – these cinnamon sugar cakes provide the perfect fluffy sweetness that compliments the creamy peanut butter pudding in each delicious bite. 

Prep time: 10 minutes 

Total time: 10 minutes

Yield: 3-4 servings 

Ingredients: 

• 4 Cinnamon Brown Sugar Mini Cakes (1 for each pudding cup)*
• 2 cans of full fat coconut cream, chilled overnight with liquid removed
• 3 Tbsp of smooth peanut butter 
• 1 Tbsp of white granulated sugar 
• 1 tsp of vanilla extract 

Instructions 

1. Chill your coconut cream overnight. The next day, in a medium sized bowl, scoop out the chilled coconut cream. Reserve the liquid for smoothies or other recipes.
2. Using a mixer or a fork, beat the coconut cream until combined together, and light and fluffy, about 45 seconds. 
3. Then add remaining ingredients and blend together for another 1-2 minutes. Place the bowl in the fridge for 1-2 hours to chill before portioning into small cups.
4. Portion peanut butter pudding into 4 cups, push down 1 Cinnamon Brown Sugar Mini Cakes into each cup. Enjoy chilled.

* Please note Cinnamon Brown Sugar Mini Cakes are seasonally Available.

Game Day Bacon, Cheddar Cheese & Rosemary Encrusted Madeleines with Side Onion Dip

Elevate game day with this sweet and savory snack. Paired with a creamy cottage cheese onion dip, this recipe offers a gourmet touch to sports night with little preparation required.

Prep time: 10 mins 

Total time: 20 mins 

Yield: 12 servings 

Ingredients: 

Madeleines 

• 4 slices of thick cut bacon, chopped 
• ½ cup (125 mL) of cheddar cheese, shredded 
• 1 tbsp (15 mL) of rosemary, washed and chopped 
• 3 egg whites 
• 1-2 tbsp (60 mL – 75 mL) of water
• 12 Madeleines
• Crack of black pepper 

Onion Dip: 

• 2 cups ( 500 mL)of cottage cheese 
• ⅓ cup (75 mL) of greek yogurt 
• 1 tbsp (15 mL) of French Onion Soup Mix 
• 1 handful of herbs: parsley & chives 

Instructions: 

1. Preheat the oven to 400 degrees F and prepare a baking tray with parchment paper. 2. In a medium sized saucepan, fry chopped bacon until crispy and set aside to cool 

3. In a medium bowl, whisk 3 eggs whites and 1-2 tbsp of water. Add in the chopped bacon, shredded cheddar cheese and chopped rosemary. Mix until just combined. 

4. Dip Madeleines to coat into mixture and set on baking tray, be sure to top with extra cheddar & bacon bits as the Madeleines settle on the baking tray. Bake for 7 minutes, until golden, broil for 30 seconds to 1 minute if the egg is not set, and set aside to cool slightly. 

5. In a medium sized bowl, combine all onion dip ingredients together, or if you prefer a smoother texture, blend using a food processor. Leave in the fridge until ready to eat.