{sms} almond honey madeleines

I am without a computer and internet access right now. Thank god I have an iPhone. I made last week’s chocolate macaroons and didn’t post or take pictures. I didn’t want to repeat that this week.

My mother has a weakness for madeleines, so made them for her. Instead of hazelnuts I used almonds. Also, I used the honey I had on hand.

Although these were tasty, they seemed a bit greaser than other recipes.

This is this week’s Sweet Melissa recipe hosted by Debbie of Café Chibita.

{sms} pistachio linzer thumbprints

I made this week’s Sweet Melissa Sundays selection to give away. I made a half a batch and gave half (of the half :p ) to my Mom and the other half to my friends in San Diego. Everyone loved them. Thanks to Tracey of Tracey’s Culinary Adventures for hosting this week. (Although these were good, I prefer less fussy cookies. Give me a chocolate chip cookie any day!). For the recipe, visit her blog or buy the book!

{sms} a sweet melissa catch up

I’ve been baking most of the Sweet Melissa Sundays recipes but haven’t had time to write about them. The purpose of this post is just to catch up a bit. (I will admit, though, I did not bake the Coconut Custard Pie nor the Pumpkin Bread Pudding with Caramel Rum-Raisin Sauce).

Peanut Butter Truffles

Butterscotch Pralines

Orange-Blueberry Mini-Muffins with Pecan Crumble

Sweet Potato Bread with Cinnamon-Orange-Rum Glaze (love boozy desserts!)

{sms} mini strawberry rhubarb cobblers

With apologies to Tracey, I only made a third of the components of this week’s Sweet Melissa Sundays Strawberry Rhubarb Cobbler Pie. It was supposed to be a biscuit-topped cobbler in a pie crust. I didn’t make the pie crust and I’m not a fan of biscuit toppings for cobblers. I made the strawberry-rhubarb filling though!

For the the cobbler topping I used Mark Bittman’s recipe from How to Cook Everything and I made 1/2 the recipe of the filling which I baked in mini-ramekins. I ate mine with Fresh Ginger Ice Cream a la David Lebovitz’s The Perfect Scoop. It was the perfect dessert for a warm lazy Saturday afternoon.

Thanks to Tracey of Tracey’s Culinary Adventures for hosting this week. Check out her blog for the recipe and  her fabulous content/pictures. She’s also one of my blogging friends, although I admit I haven’t been active in the food blogging world as of late.

{sms} carrot cake with cream cheese frosting

Wow. It’s been a while. Hello, kitchen. How you doin’? Yes, I’m back in the kitchen and baking again. And it feels great. Too much time has passed since I used it last.

I finally returned to baking with this week’s Sweet Melissa Sundays selection: Carrot Cake with Fresh Orange Cream Cheese Frosting.

I like carrot cake. I think it’s niftier with raisins, which this recipe didn’t have. So I added raisins, which I made drunk by soaking them in rum first. YUM. I also halved the recipe and baked three mini-cakes in my 4″ inch round pans. One went into the freezer for carrot cake emergencies, one went to a party, and one went to the family.

Thank you to Julie of A Little Bit of Everything for hosting this week’s selection. If you would like the recipe, visit her blog or buy the book–The Sweet Melissa Baking Book.