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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.

No-Bake Greek Yogurt Lemon Bars with Madeleine Crust

These No-Bake Lemon Bars are made with a delicious 2 ingredient Donsuemor Madeleine crust and a tangy, creamy filling of Greek yogurt, cream cheese, and fresh lemon. They’re the perfect balance of indulgent and wholesome, with no oven time required.

Prep time: 30 minutes

Chill time: 4 hours 

Total time: 4.5 hours 

Yield: 9-12 servings

Ingredients

For the crust:

• 10–12 Donsuemor Madeleines
• 3 Tbsp unsalted butter, melted
  

For the lemon layer:

• 2 cans (14 oz / 397 g each) sweetened condensed milk 
• 1 package of gelatin (about 1 tbsp), bloomed according to package instructions 
• ¾ cup (177 ml) fresh lemon juice (about 6 lemons)
• 1 Tbsp lemon zest (optional, for extra brightness) of

1. Crush Madeleines into fine crumbs (use a food processor or rolling pin). Mix with melted butter until the texture resembles damp sand. Press firmly into the bottom of a parchment-lined (or oiled) 8×8-inch pan. Chill while you prepare the filling.
2. In a large bowl, whisk together the condensed milk, lemon juice, and lemon zest until smooth and thickened. Whisk bloomed gelatin mixture into the lemon-condensed milk mixture before pouring over the crust. 
3. Pour the lemon mixture over the prepared crust. Smooth the top with a spatula. Chill in the refrigerator for at least 4 hours, or overnight, until set and firm enough to slice.
4. Slice into bars with a sharp knife. Garnish with berries and extra lemon zest if desired.

Tips:

• For more firm bars, place in the freezer for 1 hour before serving
• These bars keep well in the fridge for 3–4 days.

Individual Madeleine Strawberry Shortcakes 

Madeleines get a fresh twist in these individual strawberry shortcakes layered with whipped cream, macerated berries, and finished with edible flowers. A simple yet stunning dessert that feels as pretty as it tastes.

Prep time: 30 minutes

Total time: 30 hours 

Yield:  6

Ingredients 

• 6 Donsuemor Madeleines (1 per shortcake)
• 1 cup heavy whipping cream, cold
• 2 Tbsp powdered sugar (or honey for a natural option)
• ½ tsp vanilla extract
• 1 ½ cups fresh strawberries, sliced
• 1 tsp sugar (optional, if berries need extra sweetness)
• Edible flowers (like pansies, violas, or chamomile) for garnish
  

Instructions

1. In a bowl, toss sliced strawberries with a sprinkle of sugar. Let sit for 10–15 minutes to macerate.
2. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. 
3. To assemble the shortcakes, place one madeleine on a serving plate. Top with a spoonful of whipped cream and a layer of macerated strawberries. Add an edible flower on top. 

No-Bake Caramel Biscoff & Madeleine Trifle 

Madeleines, crushed Biscoff cookies, and a light mascarpone-Greek yogurt cream come together in this no-bake caramel trifle. Balanced, creamy, and not too sweet – it’s a simple dessert, elevated. 

Prep time: 30 minutes

Total time: 30 hours 

Yield:  6-8

Ingredients 

Base & Layers:

• 12-24 Donsuemor madeleines, cut into bite-sized pieces
• 1 cup Biscoff cookies, lightly crushed (leave some chunks for texture)
  

Cream Layer:

• 2 cups mascarpone cheese
• 4 cups plain Greek yogurt (about 2 large tubs) 
• 4-8 Tbsp maple syrup or honey
• 2 tsp pure vanilla extract
• Zest of 1 lemon
  

Caramel Sauce (lightened):

• ½ cup store bought caramel sauce (or homemade)
  

Toppings:

• Extra crushed Biscoff cookies
• A drizzle of caramel
  

Instructions

1. In a bowl, whisk together mascarpone, Greek yogurt, maple syrup, vanilla, and lemon zest. Whip until smooth and creamy. Taste and adjust sweetness—aim for lightly sweet with a tangy balance.
2. In a food processor, blend half of the madeleines along with all of the biscoff cookies. To assemble the layers, place half of the mascarpone and yogurt layer on the bottom, along with half of the madeleine & cookie crumble, and half the caramel sauce. Line the edge of the trifle bowl with madeleines. Repeat layers. Drizzle with the remaining caramel sauce. Refrigerate for at least 2 hours (or overnight) to allow flavors to meld and texture to firm up.
3. Just before serving, top with extra crushed Biscoff and a drizzle of caramel.

No-Bake Cranberry Cheesecake with Madeleine Crust

This No-Bake Cranberry Cheesecake starts with a delicious Donsuemor madeleine crust, topped with a creamy Greek yogurt and cream cheese filling, then finished with a festive cranberry-orange topping. Bright, tangy, and not too sweet — it’s an elegant holiday dessert that requires no oven time.

Prep time: 30 minutes

Chill time: 4 hours 

Total time: 4.5 hours 

Yield:  8-10

Ingredients (8-inch springform pan) 

Crust

• 12-15 Donsuemor madeleines
• 3 Tbsp unsalted butter, melted
  

Cheesecake Filling

• 8 oz cream cheese, softened
• 1 cup plain Greek yogurt (2% or whole)
• ¼ cup honey or maple syrup (adjust to taste)
• 1 tsp pure vanilla extract
• 1 tsp lemon zest
• 1 package (1 Tbsp) powdered gelatin (or agar-agar)
• ¼ cup water (to bloom gelatin)
  

Cranberry Topping

• 2 cups fresh or frozen cranberries
• ½ cup water
• ⅓ cup maple syrup or sugar (adjust to taste)
• 1 tsp orange zest

Optional decorations: Chocolate leaves, fresh cranberries and silver dragees

Instructions

1. Pulse Madeleines in a food processor until fine crumbs form. Mix with melted butter and press into the bottom of a parchment-lined springform pan. Chill while making the filling.
   
2. In a large bowl, beat cream cheese until smooth. Add Greek yogurt, honey, vanilla, and lemon zest. Mix until creamy. Bloom gelatin by following package instructions. Stir in the dissolved gelatin to the cheesecake filling mixture. Pour filling over the crust and smooth the top. Chill for at least 4 hours, or overnight, until firm.
   
3. In a saucepan, combine cranberries, water, maple syrup/sugar, and orange zest. Cook over medium heat until cranberries burst and sauce thickens (about 10 minutes). Let cool completely before spooning over cheesecake. Optional to blend until a smoother consistency is made.
   
4. Spread cranberry topping evenly over set cheesecake. Optional decorations: Chocolate leaves, fresh cranberries and silver dragees. Slice and serve chilled.