Fall can be a confusing time in the Bay Area. Just when you expect temperatures to drop, they kick up instead, extending summer for a bit longer as if Mother Nature decided to grant us a last hurrah. This week’s 90°+ days are not uncommon for this time of year, and for a change I was thankful for the icebox that is called my office. Ah, Indian Summer.
The temperatures did cool down enough today to allow me to knock one item off my to-bake list. I’ve still got one foot in summer but pumpkin treats have also been tempting me at almost every turn–magazines, blogs, Pinterest–so I had to come up with one, too. Madeleines have become a bit of an obsession this year (I’ve shared my Chocolate Madeleines and Honey Mango Madeleines) so I decided to inject a bit of fall into the little tea cakes.
Puréed pumpkin, a bit of cinnamon, allspice and nutmeg made my madeleines fall-appropriate, but a little chocolate always makes the already delicious even better, right? I dipped one end of the madeleines in melted dark chocolate and waited for them to set. An hour later the mingling of subtle spiced pumpkin and chocolate had me smiling and just a little more ready to welcome the arrival of fall.
This is what I’m bringing to the Chocolate Party that is happening now and will last thru the end of October. Each month the participants of this event each share a treat combining chocolate with a seasonal ingredient. Of course, pumpkin was the natural choice for October.
Scroll down to see what everyone has brought to this month’s party (I can’t get the thumbnails to appear but the link works; will work on it).
- ¾ cup all-purpose flour plus more for dusting pan
- 6 tablespoons butter, melted
- ¼ cup plus 2 tablespoons sugar
- 2 eggs
- 3 tablespoons puréed pumpkin
- 1 teaspoon baking powder
- Pinch of salt
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon allspice
- 3 – 3½ ounces dark chocolate, melted
- Preheat your oven to 400°F; butter and flour a madeleine pan (even if you’re using a nonstick pan).
- Using a hand mixer, beat the eggs and sugar in a large bowl on medium speed for 3-4 minutes until light and fluffy.
- In a separate bowl, whisk together the flour, salt, baking powder and spices then whisk into the egg/sugar mixture until well combined. Next, add the melted butter and pumpkin and whisk again until well combined.
- Spoon the batter into the madeleine mold and bake for 11-12 minutes or until the madeleines are light golden and spring back when touched.
- Remove the pan from the oven and tap on the counter to loosen the madeleines from the pan. Cool them in the pan for a few minutes then remove them and let them cool to room temperature on a rack.
- Melt the chocolate in a small bowl. Dip each madeleine in a little bit of chocolate and lay on a pan lined with wax paper. Cool at room temperature for about an hour or until the chocolate has set. Best enjoyed the day of.