Lemon Poppy Madeleines

Happy New Year!!

I hope everyone had a wonderful New Year.  Whether you celebrated with family and friends or stayed home for a low key night I am wishing you all a very blessed 2014!  I stayed in on New Year’s Eve and celebrated with two friends and their families on New Year’s Day.  I love nothing more than a casual get together with friends and yummy nibbles to start off the New Year.

2014 will be a big year for me!  My oldest daughter is graduating from high school and going to college and my other daughter who is right behind her will be looking at colleges.  And it is my last full year in Hong Kong.  My plan to repatriate to the US in June of 2015 is not far off now!  Wow, I can’t believe it!

I keep telling people who I know what my plan is, but God hasn’t revealed his plan completely to me.  I am a little impatient when it comes to waiting and am always praying for patience but when it comes to such a big life event it is hard to let go and not be in control.

If you are one of those people who has to be in control of everything try to take the time to relax in God’s presence for a few minutes.  Make this a habit and soon you will be relying on God all the time and your need to control everything will begin to lessen.  This is not easy so don’t get discouraged.  Time with God, no matter how short, is pleasing to Him and equips us to face whatever the day holds.

Many are the plans in the mind of a man, but it is the purpose of the Lord that will stand.– Proverbs 19:21

God Bless

Karen

Lemon Poppy Madeleines

You will need special Madeleine trays for this recipe.

2 eggs

80 g (2.82 oz) sugar

80 g (2.82 oz) self rising flour

1 stick butter, melted and slightly cooled

1 T lemon zest

1 T poppy seeds

Preheat oven to 350F

Butter and flour trays shaking off excess flour or spray with PAM

1.  Put eggs and sugar in a medium bowl and whisk until light in color

2.  Add flour and mix well

3.  Add butter and mix well

4.  Add lemon zest and poppy seeds and mix well

5.  Pour batter into trays until about 2/3 full

6.  Bake for about 10-12 minutes until bottoms are browned.  Tops will still be golden yellow.

These actually have more lemony flavor the next day once the lemon zest has activated but will lose the crunch you get from when they are fresh out of the oven.

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