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Wednesday, May 12, 2010

gluten free madeleine

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The look of beautiful bakery cookies....with the help of a mix.
Yes...I used a raspberry pound cake mix, from Mixes from the Heartland.
Simply enough to make under an hour, here's my step by step instruction.

Gluten Free Madeleine

1 1/3 cup dry raspberry pound cake mix
( this is only 1/3 of the package)

1/3 cup canola oil
2/3 cup half & half ( I'm sure you could use milk  )
2 eggs

(raspberry filling or thick raspberry jam)
set aside to fill cookies with, after they are baked

Mix all ingredients together,  spray Madeleine pad with pam.
Bake  350 for 10 minutes in the middle of the oven.

When cookies are cool slice almost in half, leave a hinge on the side of cookie,
This will keep the cookie together when dipping in chocolate.

Fill with 1/2 a teaspoon raspberry filling or less.

Dip in Chocolate, totally or just the end.

Chocolate Coating
1 cup melting chocolate  chips
when melted
add 2 tablespoons crisco

Dip the cookies in chocolate, place on parchment

Option sprinkle with coconut, nuts, or gluten free sprinkles.

Hope you enjoy my creative way to use Mixes from the Heartland
Gluten Free That"s Me

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