I end up creating this desserts and meals that I would have never thought of before, usually when I have other things to do that I don’t want to do. Mostly throwing together a bunch of ingredients and hoping that it turns out yummy. I nail it about 99% of the time, I won’t sat 100% because I have had some really big bombs before. But I will never admit that out loud. lol
But I digress, I wanted to make something that would make me feel warm and remind me that spring and summer were just around the corner. I love the winter but only when it snows and I live in an area where it doesn’t snow just get cold. 😦
The warm smell of honey and vanilla just makes your smile and then the burst of fruit flavor in every bite reminds you of the warmer weather that is coming. Even if you frozen fruit it still tastes yummy. 🙂
I used strawberries, blueberries, raspberries, cherries more for the mixed fruit. Another yummy combo would be peaches and strawberries. I think that might be my next cake. 🙂
Warm Honey Fruit Cake
- 1 1/2 cups flour
- 1 cup sugar
- 2 Tbs honey
- 1 1/2 ts baking powder
- 1/2 cup milk
- 1 cup mixed fruit, fresh or frozen
- 1/8 ts salt
- 3 Tbs butter, melted
- Pre-heat oven to 375˚F
- In a medium bowl comine flour, egg, sugar, honey, milk, baking powder, butter. Mix until everything is combined.
- Use a spring form plan. Spray the side and bottom of the pan. Pour cake batter into pan.
- Sprinkle fresh or frozen fruit on top of the cake. Do not press the fruit down.
- Place in the oven on the middle rack. Bake at 375˚F for 30-45 minutes or until done. Once baked cool cake on wire rack.
When you hear the word souffle, what do you think of? Something tall, elegant and sinfully tasty or does it make you cringe at the thought cause it sounds fancy. I hear challenge excepted! I have been watching way to much How I Met Your Mother. 🙂
I made a triple berry souffle once to keep my kids happy during one of their school vacations last year and it didn’t seem hard. I had never made a chocolate one though. And given my love for chocolate seemed to me a little weird. I mean I LOVE chocolate. If there was a chocolate anonymous meetings I would be the spokes person.
So I knew that I had to change that. I had to make one and so I did. Plus I love using my ramekins for things other then dips! I looked at tons of different recipes trying to figure out what I should do. Again no two recipes were the same but the how you made them was close. So I took several different recipes and smashed them together into one yummy tasting chocolate souffle. 🙂
I started to have my kids taste everything as it was being made, I got responses like, “Needs more chocolate” or my favorite from my husband, “Less chocolate more vodka.” You would think that is an odd response but not in my house. I use real vanilla extract. But that is a recipe for a different day. 🙂
- 1/4 cup sugar, plus more for baking dish
- 8 ounces (1 cup) semisweet chocolate chips
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 4 large egg whites
- 1/4 teaspoon lemon juice
- Preheat oven 350˚F degrees. Lightly butter or spray a 1 1/2-quart tall-sided baking dish or 4 10oz ramekins. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
- In a large glass bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth. Remove from heat and let cool to room temperature.
- Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
- In a large bowl, using an electric mixer or a stand mixer, beat egg whites and lemon juice on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not over beat).
- With a rubber spatula, gently cut fold in half of the egg white mixture. Down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined. Add in the second half and repeat.
- Transfer mixture to dish or ramekins, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. Do not open oven during first 25 minutes of baking. Serve immediately.
Note: The souffle will start to loose it’s height as it starts to cool off.
Serving Tip: You can dust the top with powder sugar or pop the center and fill it with either chocolate or vanilla sauce. Either way you can’t go wrong.