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.
I have never been one to pass up chocolate, expect if it has nuts in it. I hate nuts and waiting for the brownies to come out of the oven. And how do you make an already yummy treat even better? Add more chocolate. Chocolate chips and a silky smooth mocha glaze. YUMMY!!
I blame my sweet tooth on my parents. I can ‘sneaking’ into my dad’s top dresser draw and taking his chocolate cover cherries during the holiday’s. But I would never open the box first, I waited until it was open. Or getting that chocolate bar when I went food shopping with mom.
I think I have a chocolate problem. I wonder if they have a support group for chocolate lovers?
Chocolate Chip Brownies
- 3/4 cup cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted and divided
- 1 cup boiling water
- 2 cups sugar
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup Semi-Sweet Chocolate Chips
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Garnish with chocolate chips, if desired. Cut into squares. Makes about 24 brownies.
- 1 cup chocolate chips
- 1/4 cup milk
- 1 ts vanilla
- 2 ts coffee
- In a small sauce pan stir all ingredients together over low heat until well combined.
- Pour over warm brownies and let cool
Chocolate Lava Cake
Rich chocolate cake with a warm chocolate melting center with fresh whip cream on top. My mouth is watering just thinking about it. Anyone who knows me, knows I have a sweet tooth. I get it from my dad! I love chocolate, well only if it is not ruined by nuts. I have enough nuts in my family I don’t want to eat them too. LOL 🙂
Nothing beats homemade bake goods and this is so rich with chocolate it should be sinful. These look so hard to make but are so super easy. When looking up recipes and ideas I ran across different temperatures, times, etc. There are so many different way to make these. So I combines several and came up with this. This recipe make 5 so if you don’t want to share make them when no one is around cause they will be gone.
Over Flowing Chocolate Lava Cakes
- 4 oz Semi-sweet chocolate baking bars
- 1/2 cup butter
- 1 cup powdered sugar
- 2 whole eggs
- 2 egg yolks
- 1/4 cup + 2 TBS flour
- 2 ts vanilla extract
- Preheat oven to 425˚F.
- Spray down custard cups generusly with cooking spray and dust with a little cocoa powder, place on a cookie sheet.
- Melt butter and chocolate in a double boiler. Whisk until smooth.
Chocolate bar and butter melting in a double boiler.
- Stir in sugar. Mix until well combined. Whisk in vanilla, eggs and egg yolks, combine completely. Add in flour.
Sugar, eggs, vanilla, salt and flour have been added to the chocolate mixture.
- Divided chocolate mixture between the custard cups.
Fill cups about 3/4 of the way.
- Bake for 12-14 minutes until the sides are set and the center is still soft. The cakes will be done if the knife comes out clean from the edges and the center is still soft.
- Let stand for 1 minute before removing from cups.
- Invert cups on to plates and serve. <- whip cream, ice cream or strawberry sorbet would be great to have on the side of this little chocolate heavens. Or even a simple dusting of powdered sugar makes a great topping.
Chocolate Lava Cake
I love cinnamon buns! I love how they make your house smell like cinnamon and nothing beats fresh treats from the oven! When you have a house filled with kids buying the pre-made ones is not a great option, but making them does! And I better you already have everything in you kitchen cabinets too. There is nothing tricky about these to make. So simple and easy. The only hard part is waiting, especially when you start to smell the cinnamon baking in the oven.
Simply Swirled Delights
- 2 and 1/2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 ounce of yeast, I used
- 1/2 cup (120ml) water
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 3 Tablespoons unsalted butter, melted
- 2 Tablespoons ground cinnamon
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup powder sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon water
- In a large bowl, toss the 2 and 1/2 cups flour, the sugar and salt together until evenly dispersed. Set aside.
- In a small bowl combine warm water (115 degrees) and yeast. Allow to sit for ten minutes.
- In a small sauce pan heat heavy cream and vanilla in a small over medium heat. Stir the milk mixture into the flour mixture. Add the egg and yeast mixture to the flour/milk mixture. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. You may need to add extra flour if the dough is too sticky.
- On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.
- After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 1 1/2 inch pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 1 hour. Here is what I do: heat the oven to 170F degrees. Turn oven off. Place rolls inside oven and allow to rise.
- After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. Covered the rolls with foil after 15 minutes to avoid heavy browning.
- To make icing mix powder sugar, vanilla and water until smooth. Poor over hot cinnamon rolls.
I love two for one deals. Who doesn’t? This is a definite three for one. Butter! Who would have thought that making butter would have such a great return. Around here we pay about $3.50 for a quart of heavy cream. I can make whip cream, butter, and get buttermilk out of it. I think that is a great deal!
The whip cream that you get out of it is better than anything in the store. Hands down.
But the butter is the sweetest butter that you have ever had and is effortless to make. Besides scrapping down the sides every once and a while the mixer does all the work. This is where that two for one comes into play, while making the butter you get the byproduct of the buttermilk that is being taken out of the cream while you are whipping it into butter. You show me where you can buy a pound of butter for under $2 not on sale and still get buttermilk!
And don’t throw out that buttermilk there are still plenty of uses for it bread, muffins, scones, biscuits, etc. I usually make scones and cakes they are so moist when they are pulled from the oven.
- How to make Butter
I hate wasting money. The other day I was thinking that I have milk, flour, yeast, butter, and honey. Why am I buying bread when I have everything I need to make bread?! The only thing I didn’t have is wheat flour and I wanted to make honey-wheat bread. So I started to do some research on bread making since the first time I did it was not so good. But I have made my husband’s favorite bread Nissua a few times and everything came out perfect. How hard could this really be.
I knew how I wanted my bread to taste. I wanted fluffy, light, and not bland. I think that I found that perfect balance in this recipe. I am never going to buy bread again. Not only that it really did not take that long. Sure three and half hours but you only really do anything for maybe about 45 minutes from start to finish of actual work. The rest is waiting for it to raise and bake. And while you are waiting you can do other things around the house. Or watch a movie like I did, just pause it when it is time to do things.
- 2 packages active yeast (1/2 ounce)
- 1/2 cups warm water (105-115 degrees)
- 1/3 cup honey
- 1/4 cup butter
- 2 teaspoons salt
- 1 3/4 cups milk
- 3 cups wheat flour
- 2- 2 1/4 cups all purpose flour, plus more for dusting
- In a small bowl mix 1/2 cup warm water and yeast. Set to the side for about 10 minutes.
- In a small sauce pan warm milk, butter, and salt. Be careful not to burn the milk.
- In a large bowl place wheat flour, milk mixture, honey, and yeast. Using a mixer, beat on low for 1 minute, scrapping down the sides. Then beat on medium until everything is completely combined.
- Using a wooden spoon or heavy duty spatula, add remain flour 1/4 cup at a time, making sure to mix completely. Add enough flour to make dough easy to handle.
- On a lightly covered surface knead dough for about 8-10 minutes until it becomes smooth and springy. Grease the bowl with cooking spray or oil. Place dough inside bowl, and turn to get coated with oil. Cover with a hot, moist towel, and let rise for about an hour in a warm place or until it doubles in size.
- Punch down dough, and divide into two. Roll each piece into a rectangle about 18×9 inches. Fold into thirds using the smaller end. Then fold that into half and roll out into a 9×9 square. Roll dough up tightly. Pinch ends together and tuck under. Place dough into a greased bread pan seam side down. Repeat with remaining dough. Cover with a hot, moist towel and let rise for about an hour in a warm place or until it doubles in size.
- Heat oven to 375 degrees. Place pans in middle of rack and bake for about 25-30 minutes. Bread is done when it sounds hollow when tapped on the top. Remove from oven and let cool on a rack.
Makes 2 loaves.
I was reading this article about the stupid things that people pay for that we can make ourselves. And I would have to agree. Croutons are probably one of the easiest things to make and they taste great hot.
I started making white bread this morning to make croutons for our salad tonight, plus I wanted to try out this new seasoning I just bought. I found this great website that I was a little iffy on because I have never bought seasoning any other place then at the store, so I gave this a shot. WOW! That is all I have to say. Everything I have tried so far has been great. Even got me thinking about building spice rack so I can buy even more great spices.
I don’t normally indorse websites but I just had to for this place it is great.If you want to give it a try http://www.myspicesage.com.
Then I got this crazy idea, I have seven rolls about to go bad why not cut those up and make croutons out of them instead of wasting them. Sometimes it takes me a little long to figure things out.
- 2 Tbs butter
- 1/2 Tbs crouton seasonings
- 7 wheat dinner rolls (this is what I used cause it is what I had, any type of bread is fine)
- Cut bread into cubes piece and place in large bowl.
- In a small sauce pan melt butter. Once completely melted pour a little over the bread and sprinkle some seasoning. Mix well. Keep doing this until all the butter is used and pieces are lightly coated.
- Place croutons on a cookie sheet and bake at 350 degrees for 5-10min or until toasty. Once cooled store in an air tight container for a week or up to two if placed in the refrigerator.
Mine normally don’t last that long. Maybe for one or salads because my kids eat them faster then I can make them, but that’s a good problem to have.