Sunday Recipes: Willams Sonoma Recipie Delectable Treat

I love Williams Sonoma. That and Pottery Barn are the two mall stores I like to visit in conjunction with each other.

The tools and fun toys for the kitchen, those are what brings people in the store. But did you know they also have food items, recipes and how to’s? Yep!

That is how I got hooked into buying not ONE but TWO Madeline Pans.

Now you are sitting there wondering…what is a Madeleine.


“These little sponge cakes, immortalized by Marcel Proust in Remembrance of Things Past, are at their most memorable when eaten as Proust himself liked them, fresh from the oven, still warm and a little crisp on the outside. As madeleines tend to dry out quickly, home-baked ones are best. Madeleine pans were among the first baking pans that Chuck Williams brought to America in the late 1950s, and they were the most popular items for a year or two in the Williams Sonoma store. If you use a black nonstick madeleine pan, decrease the oven temperature by 25°F or shorten the baking time by a few minutes. You can find orange flower water imported from France in specialty-food shops.”

The two pans I have are these ones listed below

The other item you will need is a cooling rack

Here is the Williams Sonoma Recipe (I also add a tad of Tahitian vanilla to mine which can be bought at Trader Joes)


  • 1/2 cup cake flour
  • 1/2 tsp. baking powder
  • 1 egg
  • 1/4 cup granulated sugar
  • 2 tsp. orange flower water
  • 4 Tbs. (1/2 stick) softened unsalted butter
  • Confectioners’ sugar for dusting


Position a rack in the lower third of an oven and preheat to 400°F. Generously butter the molds of a 12-place madeleine pan.Sift together the flour and baking powder into a bowl and set aside. In another bowl, using an electric mixer, beat together the egg, granulated sugar and orange flower water on medium speed for 30 seconds. Increase the speed to high and beat until the mixture has quadrupled in volume and is very thick, about 10 minutes. Using a rubber spatula, carefully fold in the flour mixture and then the butter. Spoon the batter into the prepared molds, filling each one about three-fourths full.Bake until the madeleines are light brown around the edges and on the bottom, 10 to 12 minutes. Remove from the oven and immediately remove the madeleines from the pan to a wire rack. Using a sifter or fine-mesh sieve, dust with confectioners’ sugar. Serve warm.

Makes 12 madeleines.
Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).

Mostly you find them next to the counter in a Starbucks. But for 3 regular size Madeleines are around $2. You might think oh not bad but if you ever have read Think and Grow Rich by Bach you know that little $2 extra you are spending could add up to things you desire more in your future. For the price of making them at home the out put is nearly a dozen for the same $2. Plus the fact that you get nice homemade Madeleines not store bought and they allow you to utilize your kitchen craft and baking apron.

For baking or a Bakery, I have a few options…

One is for front of the house Bakery that uses this sort of apron for show, greeting customers, but not practical use as the ruffles are organza. This would be great for a Bakery, a Caterer who needs one for Tradeshows or events or when delivering items to clients.

Complete Apron for AHA Front.Complete Apron for AHA Back

The other Apron I have is a sturdy Country Apron, made of cotton and could go through anything. The fabric choices can be CUSTOMIZED in any way you desire. Each Trixie FULL apron is generally known for a few things common as you will see…

  • A Sweetheart neckline
  • Box Pleats or ruffles at neckline
  • Long neckties for any necklangth
  • Wide waistband
  • Long ties to either wrap around or for extra length in back
  • Two/Three ruffles at the base of bottom of skirt
  • Angled pockets for ease of use
  • They look so cute you know not know it is an Apron


Or if you prefer a half apron, Both of these would be nice sturdy alternatives 🙂

20130617_094416 pastelperfection

I like to be comfortable in the kitchen but also want to look Fabulous for when my man is around or comes home.

Even if I have my hair in a ponytail and not a lot of makeup on the two pieces of makeup that I like to have on are Lipstick and mascara.

On Sundays I tend to go more simple so I generally wear Burt’s  Bee’s Tinted Lip Balms

It smooths my lips yet gives me a hint of color

For the Mascara I use a wide variety but I started out with a Sephora mascara. It is high quality for a reasonable price and YES it is MUCH better than a storebrand item

SEPHORA COLLECTION - Outrageous Volume Mascara

No matter whether you make in sweats or skivvies, a Trisha Trixie Apron or not, once you bite into these delectable treats you will feel fabulous! I know I do. Enjoy baking this Sunday is you choose.

Until next time,

Trisha Trixie

PS. If you have any recipes, BBQ or ideas you would like to share on the Trisha Trixie Blog just fill out the contact form and let me know what you are thinking. I am looking for Ideas, Recipes or people who are interested in Guest Blogging at any time about what you do and how it would go together with the Trisha Trixie Brand