February 12th, 2020
If you guys learn one thing from this blog, I want it to be this: Soufflés are not hard!
I mean, I wouldn’t want to make them for a stadium full of people, and in a restaurant there are obviously kitchen-to-table service issues that are out of the cook’s control, but for just your family or a couple of friends, they’re actually a pretty simple dish.
And holy cow, just wait until you see your guests’ faces when you whip up one of these babies! Or one of these, or these, or these! A perfect soufflé doesn’t have to rise six inches in the air, or even rise perfectly evenly — it can just be its slightly-imperfect self, and still absolutely delicious.
After this cinnamon-white-chocolate creation, I feel pretty satisfied with the sweet soufflé recipes on this site. Now it’s time for some savory ones, huh? YUM.
Cinnamon and White Chocolate Soufflé
1/2 cup sugar
6 ounces white chocolate, chopped
1 tsp cinnamon
1/4 cup heavy cream
1 tsp vanilla
3 large eggs, separated
Preheat oven to 400 degrees F. Butter and sugar four ramekins, as desired. Beat egg whites with the sugar at medium speed, until they just hold stiff peaks.
Mix the white chocolate, cinnamon, vanilla and heavy cream and microwave for 30 seconds. Let sit for another 30 seconds and stir until combined (if chocolate is not fully melted, microwave for an additional 15 seconds). Allow to cool for another minute and then stir in the egg yolks.
Fold the chocolate mixture into the egg whites. Fill 4 ramekins almost to the top. Bake approximately 10-12 minutes, or until the soufflés are puffed and just set. Serve immediately.
February 12th, 2020
Is there anything better than this? These cookies are crisp chocolate cookie batter with melted, mushy chocolate chips sprinkled throughout.
Anything? I thought not.
I’m posting some very delicious outfits this week, so I thought I should balance them out with an absolutely *delicious* new recipe. These cookies are a chocolate lover’s dream — like a thin, gooey brownie in a slice, sweet and rich and absolutely perfect. I dare you to look at this recipe and not think about it again today — go ahead, try.
Just save one for me when you finally cave in…
Chocolate Chocolate Chip Cookie Recipe
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup cocoa powder
1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla extract
1/3 cup chocolate chips
Preheat your oven to 400 degrees. Sift together flour, cocoa powder and baking powder. In a separate bowl, cream together the butter and sugar, and then beat in the egg and vanilla. Add the dry ingredients and mix well. Roll rounded spoonfulls of dough into balls, and place onto ungreased cookie sheets.
Bake the cookies for 8 minutes, or until golden. Once the cookies are out of the oven, press chocolate chips into the tops of each cookie, and let them stand in the pans for at least a minute before cooling them fully on wire racks.
Makes about 2 dozen cookies.
February 10th, 2020
Hope everyone had an amazing Memorial Day weekend! Things have been so crazy, I really needed three days just to catch up on everything! I spent a full day baking and can’t wait to show you guys all the amazing recipes I whipped up, and then spent a full day working on the sequel to Moving Neutral, which is coming along really well! I can’t wait to show you guys what happens to Blake and Casey next. 🙂
One of the highlights of my day of baking was definitely this lemon cake, which seems difficult but really only takes a few minutes of prep and basically uses ingredients you probably already have in your pantry! Eggs, flour, sugar, olive oil, lemon juice, powdered sugar, salt, and that’s it!
Easy to whip up on a random weekend morning, and totally delicious!
Lemon Olive Oil Cake
For the cake:
1/4 cup lemon juice
2 large eggs
1/2 cup skim milk
1/4 cup olive oil
1 tsp vanilla abstract
1/4 tsp kosher salt
1 1/2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
For the glaze:
1 cup powdered sugar
1-2 tbsp skim milk
Preheat the oven to 350 degrees F.
In a stand mixer, mix together the eggs and sugar, and then add the milk, vanilla, olive oil, salt and lemon juice. Mix until combined, and then add 1 cup of flour, the baking powder and baking soda (sprinkle them lightly across the mixture) and the additional 1/2 cup flour. Mix together until smooth, and pour into a pre-greased pan (approximately 8″x4″).
Bake the cake for approximately 45 minutes, or until a skewer inserted into the center comes out clean. Allow to cool.
For the glaze, mix together the powdered sugar with 1 1/2 tbsp of milk, and add additional milk if the glaze isn’t runny enough to pour. When it is, pour the glaze over the loaf, cut into slices, and serve.