No, not mine. I am glad you like them though. I try to convert everyone into liking nutmeg so I don't feel so weird.

But I got it from epicurious -- it was the orange cardamon ones like you recommended. Can you give me a link to your recipe?

nancy, I already love nutmeg, although I will admit that I don't use it as often as you do. For instance, I've not put it on pineapple. Yet.

I need another pan like I need any more holes in my head, but I don't have a madeline pan, so I guess I'll be watching the thrift stores and online auction. (grin)

Martha, I used to drink tea exclusively, then I learned about roasting/grinding my own beans and pour over coffee. I love the stuff, but I still like tea too, I used to drink Constant Comment a lot and I still have Irish Breakfast from Twinings in my cabinet. Unfortunately, unlike your lovely tea pot, my tea is generally a tea bag in a mug of water in the microwave...

Annie

Annie -- I am not into "one use" pans but I did buy the FIRST madeleine pan years ago! And I use it a lot -- as much (and sometimes more) than my muffin pans! I bake corn muffins in them (especially when I have company for lunch) as well as making the madeleines. And I've used it TWICE this week. I think you'll be able to find one at a thrift shop for people buy them and don't use them. I did get the mini ones -- made them once and then decided that just the regular size pan would do me so I got rid of it. I'd rather make 12 big ones than 24 little ones. They're cute but not all that practical.

Martha, I bake cakes for weddings, birthdays, showers, etc for friends and family and use that as my excuse to have pans. Round pans, square pans, octagonal pans. Pans shaped like hearts and bells, Christmas Trees and gingerbread men, 3-D pans shaped like lambs and teddy bears, a pan that makes the "skirt" for those doll cakes. Then I have muffin pans and pop-over pans, cast iron pans shaped like corn ears and fish and sleeping kittens, donut pans, bundt pans both round and shaped like a castle, small individual bundt pans, individual "cakelet" pans shaped like small bundts and train cars and trucks and rose buds, cake pop pans, angel food, springform . And of course, 9x13 pans, half sheet pans and probably things I don't even remember, LOL. And not a madeline pan in the lot, go figure.

Right now I'm in the middle of making cookies for a local spaghetti dinner benefit, and they need 40 dozen, so my sheet trays will get a work out. I've been making dough, portioning it out and freezing the portioned dough, I'll bake them all the day before the benefit, so after that, maybe the search will be on for a madeline pan. One of these days, though, I have to figure out how to organize all those baking pans!

Annie

Thank you Olychick

Annie - Drill a hole just under the lip of those pans, string them with fishing lines and swivel hooks from the ceiling with cup hooks and Ta-dah! instant art and needed organization.

Martha- I second your beautiful photographic edible art.

Thank you nancyofnc

Nancy, I'd considered one of those pegboard things that go on the wall to hold tools, but I've overlooked the ceiling, now THAT'S an idea....

Thanks.

Annie

A note on Madeleine pans - brush with softened butter, dust with flour, put in fridge for 1/2 hour so it hardens - then put in the batter and bake right away. Much easier to get those yummy things out of the pan when they are baked. That trick also works for patterned pans (novelty) like Annie's collection. It's the only thing that works for my Kuglehopf pan.

Traditional M's have a bump on the back side - that's made by putting a single lump of batter in the center of the well, not spreading it out. To serve them I line them up sorta on the edge supported by the bump with the shell pattern on the front side then sprinkled with powdered sugar lightly.