spiced vanilla madeleines

Before I left the office on Friday, I looked at the list I keep on my phone of my planned blog posts to work out what I was scheduled to make over the weekend and what I needed to buy from the supermarket on the way home from work.

It was a carefully curated list. It ticked the box of seasonality – as far as that’s possible in January/February – and had been planned so as to avoid repetition of ingredients and/or techniques as far as possible.  There was, I felt, a good balance of the indulgent and the slightly more nutritious (which is, I think, the most you can ever say for my recipes).

The problem was, I didn’t really want to make any of it.

Already this year, there have been two or three recipes that I’ve tested and photographed and started to draft a post for when I’ve just abandoned them, deleting the pictures and whatever I’d written without a second thought.  Everything tasted fine but they were posts for the sake of posting.  Posts for the sake of showing instagram that I, too, was enthralled by blood oranges and meyer lemons (for the record, I’ll take a regular lemon over a meyer lemon any day).

spiced vanilla madeleines

spiced vanilla madeleines

spiced vanilla madeleines

I’m a very different cook to the one who started this blog nearly four years ago (ps Kate, I think we have an anniversary coming up soon…). There has been a shift in the way I think about food and, most importantly, the way that I eat. What I need from this blog – and what I can give to it in return – has changed over time.

What it all comes back to is why I started this blog in the first place. In most of the early posts, illustrated by (unfiltered) pictures from my phone and read by no more than three people, I was writing about the risotto that I had eaten for supper the night before or the lemon drizzle cake that was too big for any of my tupperware so I’d carried it on a cake stand on two tubes and a train to deliver it to my grandmother when she was too ill to bake (but not too ill to want to eat cake).

Since then, this blog has changed its name at least once and been through several re-designs.  Much to my amazement, it’s now read by more than three people. But somewhere along the line – probably the point at which I started scheduling my weekends around what I needed to make for the blog – it stopped feeling real.

Quite often, the food that I enjoy most isn’t what I’ve made for the blog that week but what I’ve made just because. Bright and tart grapefruit donuts, with a scattering of chia seeds. Frozen yoghurt with a ripple of cranberry and star anise sauce running through it. Sweet potato waffles with whatever berries I could find lurking in the freezer. This is what I’m really eating (except I’m also really eating whatever I make for the blog, whether I particularly want to or not, and therefore end up lurching from one sugar high to the next).

What does this rambling mean? I don’t really know. There may be more posts in future, there may be fewer. I might write about my (currently non-existent) balcony garden if I ever do anything other than read books about how to grow runner beans up my drainpipe.  I don’t know what I’ll post about next week or if I’ll get round to posting at all. There might be cookies or ice cream or pancakes or something else entirely depending on what I fancy. Right now, all I’m certain of is that there will be food.

All of which brings me onto these madeleines.

Within minutes of seeing the recipe in this month’s issue of Bon Appetit, I’d started making my first batch, experimenting with flours and spices until I had a version that was still true to the original but different enough to excite me (although, sadly, without that much-prized bump). Several more batches followed over the course of the weekend – the batter takes mere minutes to make and can (and should!) then be left in the fridge for an hour or two until you’re ready to bake. The spices are gentle and fragrant; a touch of nutmeg and a hint of star anise. They don’t demand your attention like those aggressively spiced cakes of winter do, heavy, as they tend to be, on ginger and cinnamon. There are flecks of brown butter and vanilla too and just enough lemon zest to bring a lightness to each cake.

I hadn’t planned on posting about these madeleines but we really, really liked them. So here they are.

spiced vanilla madeleines

spiced vanilla madeleines {gluten free}

Yield: Makes 15 madeleines

I'm convinced I used to have a metal madeleine tin but the only one that I could find was a cheap silicon version I bought in a French supermarket. I'm not generally a silicon fan but I was surprisingly happy with the results; I do think they needed a couple of minutes longer than if they'd been in a metal tray (the madeleines are also slightly bigger than usual - not that I'm complaining about that). The batter needs to rest for at least an hour in the fridge as the characteristic shape and texture relies on the reaction between the cold batter and the hot oven. It will last for a day or two so you can bake off some madeleines whenever the urge strikes!


  • 90g (6 tablespoons) unsalted butter
  • 1 star anise
  • 1 cinnamon stick
  • 95g (3/4 cup less 1 tablespoon) rice flour
  • 1 tablespoon corn flour / corn starch
  • A generous pinch each of ginger, nutmeg and clove
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 70g (1/3 cup plus a little extra for luck) demerara sugar
  • 1 tablespoon honey
  • Zest of 1/2 a lemon
  • 1 teaspoon vanilla bean paste (or vanilla extract)


  1. Place the butter in a small pan with the star anise and cinnamon stick. Cook over a medium-low heat until the butter starts to bubble and turns golden brown. Remove from the heat and set aside to cool a little; you want the butter warm but not hot. Leave the spices in the butter to infuse for the moment.
  2. In one bowl, lightly whisk together the flours, spices, baking powder and salt. In another bowl, whisk the eggs, sugar, honey, lemon zest and vanilla until lightly and frothy. Add the dry ingredients and gently whisk until just combined. Finally, remove the star anise and cinnamon from the butter and whisk that into the batter. Decant into a piping bag or freezer bag and chill for at least an hour or overnight (I tried both, the overnight ones had a slightly better texture but it was marginal).
  3. When you're ready to bake, preheat the oven 190C/375F (fan) and lightly grease a madeleine tray - either metal or silicone. Pipe the batter into the holes until they're about 3/4 full and bake for 10 - 12 minutes until risen and golden brown.
  4. Remove from the tin, leave to cool for a few minutes and dust with icing sugar. Eat while still warm; if you have any left over, you can revive them with a couple of minutes in a warm oven.


Adapted from Daniel Boulud's madeleines in the February 2014 issue of Bon Appetit.

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94 Responses to "spiced vanilla madeleines {gluten free}"
  1. Medeja says:

    Yummy! I love the spices used for the madeleines :)

    • kathryn says:

      Thanks Medeja : )

    • Karen says:

      I made these today, they are delicious thank you. I had a problem with the lovely she’ll design being ruined as the grease on pan made them a little soggy & pulled off their design in places (I.e. Stuck to the pan but not from lack of grease!) any tips please?

      • kathryn says:

        Hi Karen, thank you so much for your comment and for letting me know that you liked them! I’m so sorry that you had problems getting them out though. Did you use a metal or silicone tin? I usually use the latter and you can get away with a little less grease because you can just pop them out; they can be a bit more pesky to remove from a metal tin. Once you’ve greased the tin, you can sprinkle with a little flour too and pat dry. That might give more of a barrier between the tin and the madeleine so that you can get them out a bit more easily. I hope that helps!

        • Karen says:

          Thank you for that advice, I will try them again tomorrow. I’m using a metal tray, I’m a little disappointed with it as looking at your lovely photos, you silicone one seems to be a lot deeper. So there’s more emphasis to the scallop shape.
          Regardless, they taste divine & have already disappeared!

  2. Katie says:

    Beautiful madeleines, Kathryn! And I totally feel you with this weekend blog thing. My weekends are totally structured around what I need to make for the blog each week, and scheduled around the fleeting hours of nordic daylight I might shoot pictures in, to the point that if I’m invited out to a brunch or something a feeling of panic sets in. This weekend past I just didn’t have it in me, so I didn’t photograph anything. One of my goals for 2015 is figuring out better work / life / blog / business balance, and I think that in order to do that I need to be willing to let go of a blog post from time to time, hard as that may be.

    • kathryn says:

      I think it’s important to understand that it’s okay to let go of a post from time to time (or very often as I seem to be doing at the moment!) I can appreciate that the balance between work/life/blog must be so hard for you given the business and also how much research and info goes into your posts. I hope you find some of that balance this year!

  3. Lexi says:

    I totally wrote about this blogging problem this week past! This conflict resonates with me too. I was supposed to make pull-apart cinnamon bread but the last thing I wanted to eat last week was cinnamon bread! And I felt so guilty about it! I finally decided that if a blog is a reflection of my life and what I actually eat (rather than one that is curated to sell a particular lifestyle) then it’s probably okay if I don’t blog or blog something random or abandon the schedule entirely! Good to know others feel the same!

  4. Magda says:

    Hmmm I know exactly what you mean about food we really enjoy vs food we think we SHOULD be enjoying. Keep sharing your food no matter what. We love it :)
    I’ve only made madeleines once, I’m not a huge fan of their texture, but I’m quite tempted to try these. As soon as I get my hands on some rice flour.

  5. Emma says:

    Love this post Kathryn, I think we all feel pressure to post for the sake of posting sometimes, and why?! It is so silly. It can totally eat into your free time, especially if you are also holding down a full time job, and then its just not fun anymore. ANYWAY these madeleines look beautiful, perfect for the cold February days :)

    • kathryn says:

      Exactly Emma! I feel really lucky that I don’t have to blog full time or make any kind of career out of it so there is zero reason not to focus on just having fun : )

  6. Rachel says:

    I’m going to steal the spicing to put in gluten-y ones (sorry, I’m married to my flour) because these look and sound delicious.

    And I totally feel you with your comments on eating the food blogging. I need to keep some structure to my blog, as it is my (almost) full time business, but I am posting a bit less this year to make sure I’m truly passionate about everything I post, and that I’m not sacrificing quality of content for the rigidity of posting 3 times a week.

    • kathryn says:

      Thanks Rachel – it must be such a hard balance for you guys who are blog full time and professionally. You have my deepest sympathy, I couldn’t do it for sure.

  7. I am a huge, huge fan of madeleines, and therefore looking forward to giving these a whirl. But even more so, I wanted to respond to some of the thoughts you have put out here. I, too, am struggling with how to balance what I want my blog to be with what I actually want to achieve with it – ie, I’d like to grow it and provide people with quality recipes that correspond to modern dietary restrictions, but I also want it to be an organic documentation of what goes on in my kitchen. And so, the more weekends I find where I am rushing to fit everything into the few hours of light we have, leaving my life and free-time and sanity by the wayside, the more depleted I end up feeling. And that’s not good. So thank you for making me think about it all some more.

    • kathryn says:

      Thanks Ksenia – I’m glad you could relate and I hope you manage to work out a balance that makes sense for you and your life : )

  8. alexandra says:

    Kathryn – I appreciate your honesty so very much. I only came to discover your blog about 1 – 1 1/2 years ago and immediately fell for your style of photos and your narrative. I believe whole heartedly that you should come to this space as your true self, which can be really difficult to do, especially once your audience grows. I found that with sweet betweens – which is why I don’t blog there anymore. I miss the opportunity to share my thoughts + baking + cooking with the world, though, so I’m toying with the idea of coming back but with less restriction. Anyways, I believe I will be buying my first ever madeleine pan just to make these beauties. Thanks, Kathryn – for continuing to share your gift(s) with us, no matter what form it comes in! xo, alexandra

    • kathryn says:

      I hope you do start to blog again (if you want to!) because I did love reading your old blog and always enjoy your tweets and comments. Thanks for your sweet, sweet words too <3

  9. This is great – I love hearing other bloggers talk about their blogging process. It is crazy how this thing we start for the joy of it can turn into a job of sorts .. planning your weekends around your blog posts is REAL LIFE. While each post definitely still brings me joy, some days I just don’t feel like making whatever I’m “supposed” to make, or photographing something for the blog. I definitely think it’s important to make sure you’re still making things “just for fun.” If you feel the need to slow down with your blog, I would totally understand. I hope this new approach you’re taking will bring you back to where you want to be with it. And ps I’m so glad my prints got to you!! xoxo

    • kathryn says:

      Thanks Sara – blogging can be such a lonely thing at times that I’ve been so heartened by the response to this post and everyone who has shared their own experiences! And your prints are beautiful, we got frames for them at the weekend and are just toying with where best to show them off now!

  10. I’m really glad you posted these. :) They are beautiful. The spice and vanilla sound so lovely together. Happy little madeleines, I’d say. Thanks, as always, for sharing, Kathryn! xo.

  11. Erika says:

    I really love your honesty.. I feel this way often and it shows in my post that come sometimes once a week sometimes every other week. It truly has to be something your passionate about at that moment or it just falls flat. I adore your blog so I’ll read whenever and whatever you post. :)
    These madeleines look so amazing, can’t wait to try them.

    • kathryn says:

      One of the things I love most about your blog Erika is that you do have that passion + your words always resonate with me so much. Thank you for your sweet words and your continued blog-friendship!

  12. molly yeh says:

    don’t you love baking just because?? it’s so weird how there’s that divide now! i’ll bake for a whole week for the blog, and then come the weekend i’ll be like “ok, i’m going to take a break from the kitchen now!” but i usually end up baking something just because and it feels so funny, but in a good way!

    i love the look of these madeleines. i have an old madeleine pan sitting around here somewhere that hasn’t been used in way too long. i’ll have to dig it out :)

  13. Thank you for sharing and for the honesty. Sometimes I struggle with posting what I want versus what I should (recently, I just want to write all about pasta and Mac and cheese!). Blogging is certainly a journey, thank you for sharing yours!

  14. Ashlae says:

    Amen to this, lady. My posting the past year or so has tanked because, well, I’ve not been interested in posting for the sake of pushing content on people. I’m currently in the process or re-strategizing and trying get the creative juices flowing again but who knows – like you, that could mean more posting, or it could mean less. Although from you, I certainly hope it’s the former because yous a fine ass baker. And I’m fairly certain the blogosphere would be a little less enjoyable without as much of you in it.

    • kathryn says:

      I can’t wait to see what direction you end up going in Ashlae; I always look forward to each + every one of your posts and in a world of millions of food blogs, I always find something new + thought-provoking in your words.

  15. cynthia says:

    YES to this! I’m so glad too that you posted these madeleines — they look so dreamy, and when it all comes down to it, the things we make just because are usually the ones I love reading about/seeing the most. (Like oh my goodness, that cranberry ripple frozen yogurt!) Of course, I’m selfishly hoping for the “more posts” over the fewer because I love everything you do :) but either way, here’s to finding your center and finding the realness — you are an inspiration <3 Thank you for sharing these thoughts and these lovely madeleines!

  16. I’m definitely guilty of what you’ve written about above… sometimes I find myself making things because I know my blog audience will like them, even though I’m not a fan myself. It’s hard, trying to find this balance between the blog and staying true to oneself (as cheesy as that phrase is). However, whatever route you decide to head down for your blog, I’ll gladly follow it with you — your voice is so comforting and warm, and I always find something to relate to in your posts. Can’t wait to see what lies ahead!

    PS — these madeleines are <3 <3 <3

    • kathryn says:

      Thanks Michelle – I so appreciate that and I have to say, your blog is a real inspiration in the balance you have between recipes and practical guidance and I always, always, always learn something new from your posts.

  17. Betty G says:

    I’m relatively new to your blog, I stumbled upon it about 6 months ago.
    Since I don’t have much free time and I’m experimenting with wheat-free baking because of my boyfriend, I really appreciate the easy to follow and approachable ingredients you share with us in your posts. Also, your narrative is very appealing to me, because it is fresh and simple, most of the time short and always related to the recipe.
    We are loads of miles apart and perhaps this is just one of many replies you will receive on the post, but I just want to say that I would love it if you find your inspiration again.
    I have a list of to-do recipes from your gluten-free tag and hope to increase the check-marked ones.
    Anyways, I was going to post today because I couldn’t find the “Strawberry pistachio loaf” during the weekend. Is something wrong? I found the ingredient list on pinterest and made it as I recalled the instructions. It was delicious and lasted less than 2 days, but still I feel there was something missing.
    Greetings from Mexico :)

  18. stephanie says:

    kathryn! first off, these madeleines are gorgeous :) i have a huge soft spot for madeleines – i baked a fresh batch when my husband and i had our legal marriage ceremony so the smell of madeleines baking always brings me back to that happy, cold and sunny winter day. spiced vanilla looks absolutely beautiful and you got HUMPS. :D

    second, i am all for a more organic approach to blogging…my favourite things to make are things i make on the fly. much easier with cooking than baking though. i’m like you though, so many time i’ll make something, photograph it and then say, nope, that’s not going on the blog. such a funny thing, this blog life. but, you know what, i have faith in you, your voice, your story, your blog. make your own way :)

    • kathryn says:

      Thanks Stephanie; I love that you baked madeleines for your legal marriage ceremony. What a perfect association. And thank you too for your sweet words <3

  19. YES! to everything about this post. It’s so important to remember why you started blogging in the first place, not to make things because they’re trendy or you feel you should but because they’re recipes that you love and want to share with people. I love the words (and recipe) in this post. Oh and YES to our anniversary. There must be cake, if not in real life then definitely virtual (in fact, our Nopi meal almost coincides so we can definitely eat cake then) xxx

  20. These look wonderful kathryn and amazing that you’ve been able to make beautiful gluten free madeleines! I wonder what they’d be like with some almond flour?!

    • kathryn says:

      Thanks Millie – I haven’t tried them with almond flour; I wonder if they might be a little dense but it’s definitely worth a try!

  21. Wow! This post really resinated with me. This was exactly how I felt just over a year ago. I used to love writing my blog. Blogging about things I liked to bake & techniques I wanted to try and share with others. After a while’ I just felt like I too was posting for the sake of posting. And also because I’d agreed to review something or participate in a blogging challenge, ultimately leaving me feeling cheated out of my time and efforts. In the end, I had to walk away from it and take a break. It’s nearly a year on now and I’m finally doing what I’ve wanted to do for a long time. In a few weeks time I’ll be launching a new blog design & writing posts because I want to write them, not because I feel I need to. I hope that people will come back and appreciate the new blog.

    In the end, you need to do what’s best for you. Whether that be taking a break from it, or laying it all out on the table like you did here and setting the framework in place for a new style of posts & recipes. Your blog is wonderful and you deserve to enjoy it as much as we all do.

    • kathryn says:

      I can’t wait to see your new blog! I always really enjoyed your posts and I hope you manage to find a way to make blogging work for you this time : )

  22. Year 4 to year 5 must bring with it a sort of blogging mid-life-crisis. I certainly have been feeling it. You’re doing a wonderful thing here, regardless of how much you post or what exactly you post. Even if you want to write about gardening and runner beans, I’ll be here reading.
    (Those madeleines look amazing, by the way.)

    • kathryn says:

      Ha, that’s a good way to phrase it! I’ve been really inspired by the decisions that you’ve taken about your blog and the direction that you’re going in.

  23. Abby says:

    This post is so honest and lovely, Kathryn. Baking for the sake of blogging is something I’ve done often in the past, as well. I finally realized that I wasn’t enjoying working on my blog, and so now I don’t post quite as many recipes as I used to. Sometimes I worry about disappointing readers, because they obviously prefer to see cakes, cookies, etc… but at the end of the day, I’d rather feel happy and serene than stressed about meeting my imaginary ‘blog deadlines’.
    Anyways, I’ll be following whether you’re posting about food or gardening or anything else. Your blog is one of my absolute favorites <3

  24. I love your honesty. What is the use of our blog-space if we aren’t reflecting our honest selves, right? Otherwise it feels wrong, fake. That’s what I love about our community here on the blogosphere. Honesty. Realism. Connection. Inspiration. All of which are reflected in this post. Thank you Kathryn <3

    ((and these madeleines? perfection))

  25. Ceri says:

    …and this is why I so love reading your blog. Honestly put, beautifully written and a delicious recipe to boot. I’ll add it to the ever increasing list of things I will someday get to bake. I’ve found now that I’m working in food, that actually writing my blog is still the one aspect that never feels like a chore and brings me pure pleasure – so much more than writing for others. I hope that will continue to remain – and that you continue to blog as long as it feels right too.

    • kathryn says:

      Thanks Ceri! It seems like you have a great balance on your blog (and with all the other foodie stuff that you do too). You’re such a great role model.

  26. I’m so glad you wrote this. I haven’t posted yet this year because it was starting to feel like a chore and that’s not fun for me to write about or for anyone to read. I’m trying to go back to baking what I like when I like and hopefully they’ll be more interesting bakes.
    These madeleines look beautiful. I’m cursing myself for accidentally skipping breakfast and then reading this recipe!

    • kathryn says:

      Thanks Sophie, it’s hard once it starts to feel like that to get back into the grove but I do always enjoy your posts so I was super glad to see that delicious looking granola that you posted : )

  27. Trisha says:

    I totally get you – sometimes scheduling posts can become more stressful than relaxing – when baking was meant to be a way of decompressing. For me it’s also this bloody lack of sunlight at this time of year.. makes me panic about the photos. This post is great though – has helped me think.. just calm the hell down Trisha and bake when you like.

    These Madeleines look lush.

    • kathryn says:

      Thanks Trisha – you’re so right about the sunlight too! It makes it so much harder when you know there’s only a couple of hours in the day when you can take pictures! I hope you manage to find some balance in your beautiful blog too : )

  28. Here’s to flying by the seat of your pants blogging, which I’ve been doing for some time now and it suits me just fine. Un-blogging? Slow blogging? Whatever it is, I love what you’re doing too.

    An madelienes? My boys favourite. Bookmarked. <3

    • kathryn says:

      Love the idea of unblogging; your blog has been such an inspiration Aimee as I try to work out what I want from this space.

  29. Ashley says:

    Love your honesty and that you were able to realize why exactly you’ve not felt like posting certain recipes. Enjoy some time off, or whatever you need to start making this space feel more like YOU again. Just reading that little bit about delivering cake to your grandma felt incredibly warm and real. Do what feels right for you!! xoxo The madeleines look fab!

  30. Amanda Paa says:

    this post… you…. hugs to it all. you are one of the few people who i’ve felt connected with through blogging because you are real. i had some of these thoughts the other day when i was trying to perfect something before i posted it on instagram. then i thought, no i shouldn’t post this. it doesn’t fit with my photos, people might think i’m not “good”. i realized, “good” as in what? and why do i need to consider that? i shouldn’t. life is messy, not picture perfect.

    thanks for writing this, and i look forward to buying a madeleine pan for these gems.

    • kathryn says:

      Yes, that point about being “good” + who really defines what that is + is it really realistic is such an important one. Thanks, as ever, for your sweet words and friendship!

  31. I have never made Madeleines before, so I am really happy to see this recipe. I always see photos of the traditional madeleines, and have always wanted to try them.
    P.S. From one gluten free baker to another, I hope you stick around longer on this space. I so enjoy your recipes and photos :)

  32. Jenny @ BAKE says:

    I struggled with the same thing last year. I would end up with cakes lurking in my fridge because honestly I didn’t want to eat them even before I made them. These madeleines look gorgeous. I hope you keep blogging I really enjoy your site.

  33. Joanne says:

    I think you should do whatever feels right to you! And whatever that is will be right for us (your readers). What I know for sure is that these madeleines inspire me…that spiciness sounds fabulous. I think it’s time I buy a madeleine pan!

  34. Sini says:

    I feel you, sister! Blogging over the sake of blogging… I’ve been quilty of that too; I think we all have. This year, I want to take a more relaxed approach to blogging. Not trying to post every single week just because I think there’s some schedule to be followed. To blog about recipes that I just can’t wait to share with you. Less pressure and stress, more joy. That’s what I want for 2015.

    So glad you decided to share these madeleines with us! I love these French baked goods, although, I’ve never made them myself. One of the reasons why I haven’t done so is a pretty ridiculous one: I just haven’t been able to decide what kind of madeleine pan / tins would be best… Any opinions? :D

    • kathryn says:

      “Less pressure and stress, more joy” = exactly! This is how I feel in a nutshell and I can’t wait to see what it brings from you this year!

      As for madeleine pans, I think traditionally heavy metal ones look pretty but, honestly, silicone is fairly practical. I bought my one for less than 10 euro in a branch of carrefour in France and it does the job perfectly well!

  35. Blogging is hard work! I’m not sure I would have started mine almost a year ago if I had realised. To still be blogging after so many years and coming up with fab recipes that inspire those that follow you is amazing. When I first started my blog, I read all these do’s and don’ts of having a successful blog, one of which was to post without fail once a week at least. Its also heartening to read the comments from successful bloggers, some of which I’ve followed for years, agreeing that quantity and spontaneity are more important that keeping to a rigid schedule. Please take heart and continue to inspire x

    Gorgeous madeleines, I’ll definitely try your gluten free version for my Mum.

    • kathryn says:

      I think I read all of those do’s and don’ts too and have definitely struggled to balance what I ‘should’ be doing with what I felt like doing. It’s hard to think you might be sacrificing readers or opportunities if you don’t keep to a schedule or whatever but, in the end, I really believe that you’ve got to make the blog work for you otherwise it’s just a burden! Thank you for your kind words too <3

  36. Alison says:

    Totally get what you mean about blogging just because you have to! I did that last week, too. And it was awful. The best posts are the ones I’m excited about. And yes, I’ve been giving away cake by the droves! We can’t eat all that! Hope you continue to blog, but only when you’re ready, and only about what you feel passionate!

  37. What a lovely post to read. It was especially wonderful because I felt like I identified with a lot of what you said. Blogging is a interested process isn’t it? I am so glad that over time you have a truer vision of what you want this space to be, and whether it be a regular, or occasional post (hopefully more regular) I will be hear waiting for each post! Your recipe are beautiful and inspiring. xo

  38. A very real struggle for anyone who blogs for an extended length of time: blog for me? blog for what They say I should blog? blog to gain readers? blog to enjoy it? I so get it. Personally and currently I am settled in the camp of blog for enjoyment and blog with what feels meaningful to me — exactly what this post feels like, btw — and I so admire the writers who are willing to push themselves to do that. It’s not as popular, though. Well it is and it isn’t. It isn’t flashy popular, but it’s more meaningfully and lastingly popular. It’s what makes blogs worth coming back to in my personal opinion, as someone who likes to know writers as well as to find recipes.

    anyway. all that to say: I like you and the way you think and like hearing it here especially, in this post.

    • kathryn says:

      I absolutely agree with everything you say here Shanna – I used to read some of those ‘flashy popular’ (such a perfect way of putting it) blogs but never really connected with them + it definitely made me appreciate that realness a+ honesty are what I need to promote here and make connections with like-minded folk (like you!)

  39. Renée Kemps says:

    I’m so so happy that you posted these madeleines! They look amazing. And I totally get the whole thing about blogging. Keep doing whatever you’re doing, but only when you want to. Your work is amazing and inspiring.

  40. My weekends, too, have become a constant toil of blog cooking and photography, social media, and catch up. Constantly cooking what I feel I “should” make instead of what I want to, or endless feelings of obligation and pigeons holing myself into something I’m not feeling. I wrote about it this morning, just briefly, worried if I dove right in it would cross some imaginary line that my readers (all three) wouldn’t give two $hits about. I, for one, dream of a lovely English apartment balcony and want to hear about your gardening efforts – and can’t wait to write about my own again this spring. And I’ll be writing about furniture, too. Illuminating, to be sure. ;) Carry on, and live/write/blog your truth Kathryn. It’s all so refreshing.

    • kathryn says:

      Thanks Megan, your words are too kind. I’m always so amazed at how you consistently come up with such great content on your blog but I hope you manage to find a bit more balance going forwards <3

  41. Kathryn! I feel every single word of this post! Each Friday evening, before I leave the office, I check my iPhone’s notes sections and look at the list of “post ideas”! And then head to the supermarket and grab what I believe are the ingredients to a potentially popular/viral post.

    Somehow, sometimes I feel that I’ve gotten lost in the maze of posting what my readers would want, as opposed to what I truly would eat back at home, behind closed doors, without any instagram or DSLR shots. Looking at the long list on comments on this post, it seems that us food bloggers as a whole tend to fall into that rut, and your post is a refreshing reminder. Thank you for reminding me what it means to be real, and to stay true to yourself.

    P.S. Printing this madelaines recipe to bake for when I get a madelaine mold!!

  42. These look gorgeous- the dreamiest texture! I can’t wait to try this out- my fingers are crossed they turn out anywhere near as lovely

  43. Hi Kathryn! I came here via Erika (The Pancake Princess) and I am in love with your work and your blog. This post especially resonated with me. I’ve been blogging for, oh about a year, so nowhere close to how long you’ve been blogging, but recently I have DEFINITELY found myself looking at my list of food projects for this weekend. I started thinking about when I’d have to start making then, thinking about the remaining daylight, how long it’d take to bake, how to style, etc… and I realized, screw that. I’m going to go see the St Patty’s Day parade, I’m going to see my friend for brunch. Thank you for this post – I love how sincere it is. Definitely following you on all platforms to get updates on your blog!!!!!

  44. Angela says:

    Hi, new to your blog after following a post from another site. You just described my life for the past two years in such a precise way that I’ve been afraid to acknowledge. I’m on a social media hiatus and it feels oddly refreshing to just eat a meal without worrying about taking a picture or rushing to write the recipe before I forget it. I too, am unsure what that means for the future of my blog, but thank you for sharing what many of us are feeling.

  45. Neeli says:

    I came to your blog because I saw a link on Kitchenista Diaries today. I have always loved food and I have a blog that I am currently working on, but haven’t published any recipes yet. I am the type of person who believes in staying true to oneself and I intend to do that when I make my recipes public. I am going to post recipes that my family and I actually enjoy and eat on a regular basis. I would be lying if I said that I don’t want to make money off my blog eventually, but that isn’t the only reason I want to start a food blog. I love food, real food, and I don’t believe in following trends and posting recipes that are similar to what other bloggers are posting. This is something that I see all too often and it makes me question the authenticity of these posts.

    I want to blog because I’m passionate about food and my recipes, not because I feel the need be like anyone else, or to spend time updating Facebook and other social media sites. I’m choosing not to even bother with social media. I’ve never been one to follow the crowd and I feel that it’s time for people to be authentic and post recipes that they actually enjoy. I think it’s nice to have a lot of followers, but I would rather people like my blog for recipes that I enjoy, rather than liking my blog for recipes that I post just for the sake of posting. This was an interesting post and I wish you luck.

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