It's October, so we feel it's finally okay to publish a pumpkin recipe! We're dismayed that so many stores have had Christmas decorations up for nearly a month. We hate rushing the season. And even though we love everything pumpkin, we don't want to tire of it before our Thanksgiving feast.
This recipe makes pumpkin look a little fancier. We made these cream cheese-filled cakes in madeleine tins, which you can find in any cook shop and online for about $15. We also see them occasionally at our local thrift store, so keep your eyes peeled.
So who is Madeleine? Nobody knows, but these little cakes were made famous by the French. They're also popular in the UK and Poland. Maybe they'll become popular at your house, too, if you give them a try.
They're best fresh, served with a dusting of powdered sugar or cinnamon sugar. They'll keep for up to three days in a tightly sealed container. Recipe makes about 24 standard size cakes.
ingredients & special equipment
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Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.