One Bowl Recipes


Madeleines Have Landed On The White House Lawn! And they’re out of this world of course…you’ll be over the moon when you meet these sweet and friendly CRANBERRY-ORANGE MADELEINES WITH TOASTED ALMONDS. Your family and friends will FALL over themselves to enjoy these quick, tender and flavorful madeleines.

Some cool cranberry facts: they are the Massachusetts state color, there are about 200 berries in a 14 oz. can of sauce and fresh cranberries bounce! Thank you Boston Globe for this fresh information.

This is another One-bowl recipe which means it is very fast and easy. There are actually 2 bowls you need: one for the dry ingredients and one for the wet. They are very tender and can be frozen after thorough cooling if any are left on the plate!

Recipe developed by Barbara Feldman Morse

Preheat oven to 350 degrees
Yield: about 20-22 madeleines
Spray Madeleine pan(s) with baking spray, set aside

1 cup unbleached all purpose flour
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
4 tbs. unsalted butter, melted and cooled in a microwavable glass bowl
1/3 cup buttermilk
2 tbs. frozen orange juice concentrate
1 large egg
1/2 tsp. vanilla bean paste or vanilla extract
2 tsp. grated fresh orange
1 cup frozen cranberries (leave in freezer until ready to use)
1/3 cup toasted chopped pecans

1. Place first 5 ingredients (dry) into a bowl and whisk together. Set aside.

2. Add the buttermilk, frozen O.J., egg, vanilla, and grated orange to the melted butter. Whisk well. Stir in the cranberries and nuts until evenly blended in.

3. Scoop batter into the prepared pans.

4. Bake 12-14 minutes or until puffed and edges are lightly browned. The top should just spring back when lightly pressed. Remove from oven to a wire rack. The berries ooze somewhat and can be sticky so use a small offset spatula to lift the warm mads off the bottom of their shells and let them rest on the side of their shell to finish cooling. This is easier than removing them after cooling completely in the pan.


A reminder to readers who have my book “MADELEINES”. There is an omission on page 58 for PUMPKIN SPICE MADELEINES. You need 1/3 cup canned pumpkin puree.

Yes, pop up Pumpkin Spice Stores are around the corner, but if you can’t wait another minute for that to happen, please consider baking these easy, truly fast, very delicious PUMPKIN SPICE LATTE MADELEINES in your own kitchen. This recipe is another “One-bowl” method madeleine so no mixer is involved to shlep across the kitchen or clean!

I encourage you to try this new version of pumpkin spice madeleines which does indeed have coffee in it. There is 1 teaspoon of instant espresso powder. It’s always up to your taste preference to add more or less or omit it altogether. It’s also perfectly fine to substitute instant coffee for the espresso powder, just be sure to grind the granules into a powder first. This is very easy. Put the coffee granules, or ‘crystals’ into a shallow bowl and smush (technical term), with the back of a spoon into a fine powder. There is a little more pumpkin puree in this recipe, one-half cup vs. one-third cup which helps bake moist and really tasty madeleines.

These are great as an after school snack or a quick to bake brunch treat. Serve them along side cream cheese, whipped honey or maple cream.

recipe by Barbara Feldman Morse 2016

Preheat oven to 350 degrees
Yield: about 21 mads

Spray madeleine pan(s) with baking spray and set aside.

1 stick unsalted butter, melted
1/4 cup granulated sugar
1/2 cup light or dark brown sugar
1 large egg
1/2 cup canned pumpkin puree, not pumpkin pie filling
2 tbs. half and half or milk or cream
1 cup unbleached all-purpose flour
1 tsp. baking powder
1 tsp. instant espresso powder
2 tsp. pumpkin-pie spice
1/2 tsp. cinnamon
1/8-1/4 tsp. salt

1. In a microwavable bowl, place the butter and 2 sugars. Microwave 1-2 minutes on low, whisk until smooth. Allow to cool slightly.

2. In a separate bowl, blend together the 6 dry ingredients, set aside.

3. Add the egg to the butter/sugar mixture, whisk well. Then add the pumpkin puree and half & half and blend well.

4. Stir in the dry ingredients and blend until just incorporated.

5. Scoop into the prepared shells of your madeleine pan 3/4ths full.

6. Bake 10-12 minutes. The mads will puff up but be careful not to over bake. Allow to cool in the pans 3-4 minutes and remove gently with a small offset spatula to a wire rack to finish cooling.

Enjoy! It’s officially PUMPKIN SPICE EVERYTHING SEASON and also “SWEDDA WETHA” but that’s another story.

Gluten-Free Lemon Madeleines

recipe by Barbara Feldman Morse

Fresh and light and lemony madeleines are sure to sweeten anyone’s day.

Preheat oven: 350 degrees Makes 12 madeleines

Prepare madeleine pan: Spray with a baking spray or brush each shell with melted butter.


¼ cup butter, (2 ounces)
1 large egg, room temperature
½ cup sugar
¾ teaspoon vanilla extract or vanilla bean paste
1 teaspoon freshly grated lemon zest
½ cup plus 2 tablespoons gluten-free flour (such as King Arthur Flour brand)
1/8 teaspoon baking powder. Blend these 2 ingredients and set aside.

In a Pyrex bowl, place the butter and sugar. Microwave for about 1 minute, stir to blend well and let cool for 3-4 minutes.

Add the egg, vanilla and lemon zest and whisk well until blended.

Stir in the flour and baking powder until just incorporated.

Scoop into the shells. Bake 9 -11 minutes. The madeleines will puff up and get golden brown around the edges. Do not over bake these.

Remove the pan to a wire rack for a few minutes. Invert the pan to release the madeleines or remove individually with a small offset spatula.

Fresh Orange Madeleines

recipe by Barbara Feldman Morse

Fresh, fragrant, orangy, warm-from-the-oven madeleines are easy to bake at a moments notice. You can use either a mixer to beat the eggs with the sugar or a balloon whisk in a bowl. Both will whip up the batter to “light and fluffy!”

Preheat oven: 350 degrees Makes 12 madeleines

Prepare pan: spray with a baking spray or brush each shell with melted butter, set pan aside.


¼ cup unsalted butter, melted
2 large eggs, at room temperature
1/3 cup sugar
1/8 teaspoon salt
½ teaspoon orange extract
1 teaspoon fresh orange juice
1/4 teaspoon vanilla extract
1 teaspoon freshly grated orange zest
½ cup all-purpose flour plus 2 level tablespoons

In a mixer, (or a bowl,) beat the eggs and sugar until light and fluffy, on the high setting.

Stir in the extracts, orange juice and zest.

Sprinkle the flour over the batter and gently fold in.

Now, fold in the cooled, melted butter until just blended in.

Scoop into the shell.

Bake for 9-11 minutes until puffed and lightly browned around the edges.

Remove the pan from the oven to a rack to cool a few minutes. Remove each shell with a small offset spatula to finish cooling.

Banana-Pecan Madeleines with Brown Sugar

Rich, moist, nutty and easy to make…. these madeleines have it all. This recipe is for anytime but always comes to mind when the bananas in the basket are a bit over-ripe which are best for baking. Depending on the size of your bananas, you may get more than 12 madeleines. Be sure to cool the pan, wipe with a paper towel and re-spray or prepare with your preferred method if you are using just one pan.

Preheat oven: 350 degrees

Pan prep: either spray with a baking spray or brush melted butter into each madeleine shell, set aside


1 ½ ripe bananas
¾ stick unsalted butter
½ cup dark brown sugar, packed firmly into the measuring cup
¾ teaspoon vanilla extract or vanilla bean paste
1 large egg, at room temperature
½ cup plus 2 level tablespoons all-purpose flour
½- ¾ cup toasted finely chopped pecans

In a bowl, smush 1 ½ ripe bananas and set aside.

In a Pyrex bowl, place ¾ stick unsalted butter and ½ cup brown sugar and place in microwave 1 to 1 1/2 minutes.

Whisk well.

Add the vanilla extract of vanilla bean paste, whisk in.

Add 1 egg, whisk in well.

Stir in the bananas.

Stir in the flour until just incorporated, or when it disappears into the batter.

Scoop the batter into the shells.

Sprinkle the pecans over each shell.(looks great and gives good crunch after baking)

Bake until golden brown, about 10-13 minutes. Do not over bake but there should not be shiny spots in the center of each madeleine.

Remove the pan to a wire rack to cool a few minutes, then invert onto the rack or remove each madeleine individually with a small offset spatula.


2 medium apples, peeled and chopped ( I use Macintosh for these, but try your favorite variety.)
1 ½ tsp. cinnamon
4 TBS. brown sugar
1 ¼ cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1 TBS. vegetable oil
¾ stick unsalted butter
¾ cup sugar
1/3 cup plain Greek yogurt
1 tsp. vanilla
2 large eggs, room temperature

Preheat oven to 350 degrees

Spray 2 12 shell madeleine pans with baking spray, set aside

Toss the apples with the cinnamon and brown sugar in a bowl, set aside.

In another bowl, blend together the flour, baking powder and salt, set aside

In a microwave safe bowl, melt the butter and the ¾ cup sugar for about 1 minute on low. Whisk well. Cool slightly, Whisk in the eggs one at a time and whisk in well.

Add the oil, yogurt, vanilla and blend in thoroughly.

Stir in the apple mixture until blended together.

Add the flour mixture and blend in just until the flour disappears.

Scoop into the shells ¾’s full. Bake 12-14 minutes until puffed and golden brown.

Remove from the oven and set onto a rack to cool if you can wait!


2 Tbs. poppy seeds
2 Tbs. white sesame seeds
2 Tbs. black sesame seeds
2 Tbs. dried minced onion
2 Tbs. dried minced garlic
1 Tbs. coarse salt, more or less to taste


Melt in a microwave safe bowl, ¾ stick salted butter and 1 Tbs. sugar for about 1 minute. Whisk, microwave longer if necessary to melt the butter. Let cool 2-3 minutes

Add 2 large size eggs, one at a time, whisking well after each.

Add 3 oz. cream cheese, room temperature that has been cut into small pieces. Whisk well until smooth. I use my grandmother’s ‘old-fashioned’ hand egg beater for this, it works great.

Blend in a bowl together, then add to egg mixture and stir well:
¾ cup all-purpose flour
½ tsp. baking powder
½ tsp. salt

Using a scoop fill shells ¾’s full. Squish down slightly into the molds with an offset spatula and sprinkle liberally ½ tsp. of seed mixture over each madeleine.

Bake about 12-14 minutes or until puffed and golden brown around the edges.

Remove from the oven to a wire rack to cool a bit.

These can be piled into a napkin lined basket to serve with breakfast or smeared with whipped cream cheese and topped with a small piece of lox and red onion or scallion. They look amazing and taste even better.

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