My Ally [Chocolate Chip Brownie Pancakes]

I can be difficult. Frequently moody, sour and callous. I can be anti-social (read: crusty), nit-picky, sharp-tongued and straight up cold at times. I would have to think twice about dating myself, let’s be clear on that. 

Despite those flaws, I managed to find a man who loves me. He is the sunniest part of my day, continuing to smile when I have nothing but a frown to offer. He let’s me be. Allows me to sit in the silence I hunger for so often while he sits, silent, by my side. I can ask him for anything at any time, a
nything, knowing he won’t sigh or roll his eyes at the idiocy of my requests. He simply smiles and says, "of course". When I feel dark, he’s the light. In every sadness, he’s my joy. His love is everything and I’m so lucky to know him, to have the gift of his friendship, and to call him mine. Olive you, my Ally. 

I realize It’s not Valentines Day yet, but I wanted to get these out sooner than later so you could whip them up for the person(s) you love most.

Chocolate Chip Brownie Pancakes
adapted from Chocolate Covered Katie
makes 6-8 mini pancakes

These are decadent, rich and delicious. Pass up the box of chocolates and head for a plate of these instead - I promise your valentine will be thrilled with your brilliance and adeptness in the kitchen and you might even get to steal a bite.

Use spelt flour in place of AP flour to make these gluten free. 

1/2 cup whole wheat or AP flour
1/2 tsp baking powder
2 tbsp cane or brown sugar
4 tbsp cocoa powder (I use Camino Natural Cocoa Powder
1/4 tsp sea salt
2 tsp pure vanilla extract
3 tbsp vegetable oil or melted butter
1/2 cup + 2 tbsp milk of your choice
handful dark or semisweet chocolate chips
vegetable oil, for frying

to serve: 

maple syrup
cocoa powder

Whisk all dry ingredients together. In a separate bowl, mix the wet ingredients. Pour wet into dry, add the chocolate chips and whisk just to combine, it’s OK if there are some lumps. Pour a couple tablespoons of vegetable oil into a non-stick skillet and bring to medium-high heat. Pour about 2 heaping tablespoons into the pan and cook until bubbles start appearing towards the center of the pancake. Flip and cook for another 1-2 minutes. Repeat until no batter remains. Makes approximately 6-8 pancakes. 

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The Whole Truth [Whole Wheat Double-Chocolate Avocado Muffins]

imageYou may think to yourself, while sifting through these pages, that I probably fancy my health a whole lot and go to great lengths keeping my body filled with whole grains and healthy fats and proteins and vitamins and all those wonderful things. 


That’s half true. The whole truth is that when things appear moderately healthy around here, it’s more than likely because I haven’t been to the store for butter or all purpose flour or cream or oil and need to find a way to make-do with what I have in the house. I’m a bit of a sham, I’m sorry to say. Such was the case with these muffins. They are better-for-you because I’m lazy, a sort of counterproductive situation.

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Thankfully, in my sloth-like state, I managed to pump out a really tasty muffin that’s butter free and better for you than most muffins you can buy out and about. The cane sugar could definitely be replaced with agave or maple syrup if you want to try and make these even healthier. As they are, these make for a moist and chocolatey muffin that you can feel better about cramming in your gob as you run out the door or enjoy your evening cup of tea. 


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Whole Wheat Double-Chocolate Avocado Muffins

adapted from Call Me Cupcake
makes 12-15 muffins

The oats should be quick-cooking in these as they keep the mouthfeel more consistent with just a bit of chewiness. If you don’t have quick cooking oats, you can pulse whole oats in the blender/food processor a few times to break them down slightly. 

The chocolate square on top is optional, but it gives the muffin a sort of “icing” feel and the salt sticks really well to it. I would suggest if you want something a little more decadent. 


1 cup WW flour
1 1/2 cup All Purpose Flour
1/2 cup quick-cooking oats
1 cup cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1 cup cane sugar
1/4 tsp salt
1 large avocado
1 1/3 cup milk
1/4 cup plain yogurt (not Greek)
2 eggs
1 cup 70% dark chocolate (chips or chopped)
1 tbsp grapefruit zest, optional
12 small squares of chocolate, to garnish (I used Green & Blacks because the squares are tiny)
sea salt, for garnish

Preheat oven to 375. In a large bowl, whisk together the flours, oats, cocoa, baking soda + powder, salt and sugar. In the bowl of a blender, process the avocado, milk and yogurt until smooth and creamy. Pour into a small bowl and whisk in the eggs. Fold the wet ingredients into the dry until just combined (there should be no pockets of dry ingredients). Fold in the chocolate and grapefruit zest, if using. 

Fill a 12 muffin try with liners and fill each 3/4 way. Top each with a square of chocolate. Pop in the oven for 18-20 minutes, checking after 15 to make sure they aren’t burning. Sprinkle each muffin with a little salt when they are right out of the oven. Repeat with any remaining batter. 

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Tiny Rewards, Better Days [Cinnamon-Almond Butter Buns with Bittersweet Chocolate]

Some days require a pick me up and there’s no shame in allowing yourself a simple pleasure to help you navigate through the rest of your afternoon or evening with a smile on your face. Especially if that smile was brought on by the warm yeasty scent of freshly baked cinnamon buns. 

I made these a few weeks back on a particularly rough day. I spotted Oh, Lady Cakes' Small Batch Cinnamon Buns and felt that something like that would be the perfect reward for a day hard won. I switched them up a bit by using some organic almond butter I had laying around and tossing in some bittersweet chocolate. I'm a total lunatic for dark chocolate and almonds in any way/shape/form so this was a natural pairing for me and one I hadn't tried in a cinnamon bun before. They are decadent and barely sweet - just the way I like things. If you prefer sweeter sweets, add a bit more sugar or switch to sweeter chocolate. 

Cinnamon-Almond Butter Buns with Bittersweet Chocolate
adapted from Oh Lady Cakes
makes 10-12 servings

Dough
2 1/4 tsp (1 packet) active dry yeast
1 cup warm water (between 105-108˚F)
4 tbsp butter, melted
1/2 cup milk
1/4 cup cane sugar
1/4 tsp fine sea salt
4 cups unbleached flour

Filling:
1/4 - 1/3 cup all-natural almond butter
1 tsp cinnamon
2 tbsp room temperature butter
pinch sea salt
1/4 cup sugar
1 cup bittersweet chocolate, roughly chopped

2 tbsp melted butter, for topping
2 tbsp coarse sugar (like turbinado)

For the dough:
Mix the yeast and warm water together in small bowl, stir gently once or twice, and let sit until frothy, 5-10 minutes. 

In another small bowl, stir together the melted butter and sugar, stirring until sugar is melted. Add the milk and mix to combine. 

In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and the milk/butter mixture. Using a fork, pull the flour, bit by bit, into the well while stirring. Once the dough comes together in a ball, start kneading it in the bowl to grab up all the rest of the flour. Dump onto a lightly floured counter and knead for 5-6 minutes until smooth. Place in a clean bowl, cover with plastic wrap or a damp towel and let rise until doubled, 45mins -1 hour. 

Line countertop with parchment paper and dust with flour. Roll dough out into a 1/2” thick rectangle. 

For the filling:
Combine everything but the chocolate and stir to combine. Taste and add more cinnamon if you feel it’s necessary. It should taste sweet and equally of almonds and cinnamon. 

Spread mixture over the rolled out dough. Sprinkle chocolate over the filling. Starting at the short end, tightly roll the dough up. Cut into 10-12 equal rounds, place in a large, buttered/oiled baking dish (they should be touching each other). Let rise at room temperature for 30 minutes. 

Preheat oven to 375. 

Brush buns with melted butter and sprinkle the coarse sugar (optional). Bake for 20-30 minutes or until tops are golden brown. Remove from oven and let cool in pan.

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On The Hunt for Simplicity [Vegan Mexican Chocolate Sorbet]

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Most of the recipes on this here blog are come by organically. Whether it be a dish that tells a story of where I am at some point, a bundle of asparagus that moves me to do some research and make something new, or a particularly moving line in a book (My Berlin Kitchen, these days) that sends me reeling for the kitchen, apron barely tied before I start rummaging through cupboards and tossing things into a basket to be turned into dinner. 

But sometimes, when I’m too easily convinced that the couch is better than the grocery store, I go on the hunt. Looking for the perfect recipe, one that requires little more than what’s already housed in our kitchen. There are a few places I typically look, Food52 being one of my main one-stop-shops. They run the gamut of recipes, from 3 ingredient dishes, to full on dinner party menus that would stress even the greatest cooks. I tend towards the simpler, less involved varieties. Less is more in my life these days, and I’m sure you’ll agree that summer yearns for the simpler things. 

When I stumbled on the recipe for David Lebovitz's Chocolate Sorbet, I knew I'd hit the motherload. Six ingredients (plus a few extras I chose to add in), very little hands-on time, and the resulting sorbet is impossibly creamy (like real ice cream), dark and cocoa-y, and rich beyond any sorbet I’ve tried. I knew I’d met my match immediately. And off I went, boiling and whisking, churning and freezing. This may just be my new favourite summer fling. 

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Vegan Mexican Chocolate Sorbet
recipe adapted from David Lebovitz via Food52
makes 2 pints

I made two pints of this because…well… more is more sometimes? I knew it would disappear fast in our freezer and I wanted to be sure I actually got to eat some of it before it was gone. Feel free to halve it based on the initial recipe if you’d like. 

As I said, using the best cocoa, dark chocolate (with no milk ingredients if you’re concerned about it being vegan), spices and vanilla is important here. It will make all the difference. If you don’t have an ice cream maker, you can read David’s tips on how to churn by hand here

4 1/2 cups water
2 cups sugar
1/2 tsp cinnamon
1/2 tsp cayenne pepper (+/- depending on heat-tolerance)
1 1/2 cups dutch-process cocoa powder
2 cups roughly chopped high quality dark chocolate (semi-sweet or bittersweet)
1 tsp vanilla extract

In a large saucepan, add half of the water (2 1/4 cups), the sugar, spices and cinnamon. Bring to a boil, whisking often, and when it comes to a boil, let it bubble away for 45 seconds as you whisk constantly. 

Remove from heat, stir in the chocolate and whisk until combined. Add the vanilla and the rest of the water. Transfer to a blender and blend for 15 seconds on high (don’t skip this step! Something science-y happens and I won’t try to explain it, but it makes a big difference in the overall texture of the sorbet). Chill completely in the fridge. 

Pour into your prepared ice cream machine and freeze according to your machine’s manufacturer instructions (mine called for a 20-30 minute churn followed by a 6 hour stint in the freezer to firm it up). 

Serve with a few flecks of salt.

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Versatile Blogger Awards [Double Chocolate Chili Cookies]



I woke a few weeks back to an email from a fellow food blogger, Barb from Profiteroles and Ponytails, informing me she had nominated/awarded me with the Versatile Blogger Award. What a lovely way to wake up. 

Barb’s take on food is refreshing, convivial and it’s tremendously obvious that she adores cooking (and baking, oh her baking!) home-cooked, soul-soothing meals for her husband and the ponytails (a nickname for her adorable daughters). Thank you, Barb, for sharing the love with me. It’s truly an honour. 

So in true Versatile Blogger spirit, I would also like to share the love (before I share some badass cookies with you!) and nominate a few folks I think are truly deserving of the award. 

 

A Heartful Mouthful; Kaitlin and I have become friends in the last little while and I’m so proud to call such an innovative, talented, well spoken woman my friend. She continually impresses and delights with her culinary prowess and kitchen expertise. Her blog is thoughtfully written, fun to read, and delicious to look at. 

It Ain’t Meat BabeJennifer’s blog houses such a superb collection of expertly written vegan recipes, but that aside, the stories she tells make you feel like you’ve been friends with her forever. She’s well spoken and an obviously passionate writer. I am so looking forward to reading more of anything and everything she writes. 

Pretty Plate; One look at Jennifer (yes, another Jennifer. Turns out they are a talented bunch) blog and you’ll see why I’m nominating her. Her blog is beautiful to look at, fun to read, and her recipes are delightfully inspired. 

In order to complete my portion of the Versatile Blogger award, I’m not to tell you 7 things about myself that you might not already know. This is a difficult task for me since I’m typically such an open book. But here is my stab at it… 

1. I have a hard time reading books. 
Books and I, we don’t always see eye to eye. Literally. I am easily distracted by shiny things and find myself reading the same sentence umpteen times before finally absorbing what I’ve actually read. It takes a REALLY good read to draw me in. 

2. I didn’t start cooking until I was about 2007/2008. 
I didn’t really grow up in a family that was mad about food. We did have dinner together as a family most night, but the food wasn’t really the spotlight of our meals (not that it wasn’t delicious! Don’t kill me Mom & Dad!), it was about family. And so, food’s entry into my life has been quick and dirty and passionate. 

3. I’m far too easy to please. 
I sometimes joke that I would make a terrible, complacent food-critic as I tend to just like everything. I can tell if something is under-seasoned, over-cooked, or just plain bad…but there is a pretty good chance I’ll happily eat it anyways. I just love food. In all it’s forms. I imagine this is a result of growing up with a father who, upon finding mold on food, would just cut it off and continue eating. Waste not, want not. Right? No? 

4. I’ve lived in Western Canada twice. 
Never for very long, as my dad pokes fun at me often about. I lived in Fernie, BC and Canmore, AB for about 4 months each time. It’s been an escape of mine when things get tough here at home in Ottawa. I haven’t run away in a long time, but if I were going to again, there is a good chance you could find me in the mountains. 

5. I drink a lot of tea. 
Usually before bed. I drink about 2-3 pots of tea to myself most days. I know full well, while drinking it, that I am going to end up paying for it at 3am, but I can’t help myself. The Toasted Walnut tea from David’s Tea is my most favourite and I am never without it for very long. 

6. I am painfully shy.
Despite my loud and chatty exterior, I am really very shy with new people. I tend to overcompensate for it by awkwardly talking non-stop. Going to new events and networking is something that shakes me right to the core. I’m working on it. 

7. I am a homebody through and through.
I enjoy going out at times and often feel disappointed in myself when I miss events and gatherings when I don’t, but I really just love being at home. Give me a bowl of pasta, a glass (bottle) of wine, and a good movie and I am at my happiest. Add my boyfriend and our 2 cats and dog, and I’m in heaven. Home is truly where my heart is. 

There! Done! 

And now… for the GREAT part. The part I’ve been thinking about all week. Double Chocolate Chili Cookies. You hear that? Let me say it louder. DOUBLE.CHOCOLATE.CHILI.COOKIES. For real. That just happened. 



I got this recipe from Elizabeth of Guilty Kitchen. I doubt there is much I have to tell you about since you and everyone you know already know her and her awe-inspiring blog. She consistently gives me something to work towards. Something to keep raising the bar for. Her photos, her writing, her recipes…they are everything I’d someday like to be. 

These cookies are the Johnny Depp of cookies. They are dark, rugged, and deliciously bad. You want to hoard them all to yourself in a dark room and have your way with them. A few times. And then again in an hour. 

….

Oh no. I think I’ve stopped talking about cookies. I’m sorry. I digress. Make these. As soon as you can. They are spicy, but not enough to make you break a sweat. Just enough. Dark, cocoa-y, gooey and a touch salty from the salted caramel dark chocolate I used in them, they are the perfect companion to a BIG, cold glass of milk. 

Double Chocolate Chili Cookies
adapted from Guilty Kitchen

I used a Mexican chili powder that I got at a natural food store and Camino cocoa powder in the cookies. Use what you like best, but try to use the best quality products you can afford. 

1 1/2 cups pastry flour
1 cup Dutch-process cocoa powder
1 tsp salt
3/4 tsp baking soda
3/4 tsp baking powder
1 1/2 tsp chili powder
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, \t room temperature
2 tsp pure vanilla extract
2 eggs
7 oz dark chocolate, cut into small chunks
Pre-heat oven to 375. 

Sift the first 6 ingredients into a medium bowl. 



In the bowl of a stand mixer fitted with paddle attachment, cream the butter until fluffy. Add the sugars and  cream until smooth. Add eggs, one at a time, and scrape down the sides of the bowl after each is mixed. 

Add half the dry ingredients and mix on lowest speed. Scrape down the sides of the bowl. Add the remaining dry ingredients and mix again until fully incorporated.

Stir in the chocolate chunks using a sturdy spoon, the batter is quite thick.



At this point you can do one of three things;
1. place the dough in the fridge for 12-24 hours. This helps produce a thicker, chewier cookie.
2. Place batter in the freezer for 1 hour. This isn’t as effective as the fridge method, but it’s what I did and I was happy with the results. 
3. Bake right away. The cookies might be a little on the flat side, but I’m sure they’ll still be delicious.

When you’re ready to bake, roll the dough into golf-ball sized portions and place on a baking sheet.

Bake for 15-17 minutes being very careful not to burn, because they will. Quickly.

Let cool for 10-15 minutes, pour a big glass of milk or tea, and enjoy!  

I decided I didn’t need them all, so decided I would gift a few. Not because I’m nice, but mostly because I’m looking out for my own ass. Literally. 

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Dear Santa [Chocolate-Bourbon Eggnog and Felix & Norton Cookie Dough Review]



Can you believe we’re less than a week away from Christmas? Can someone tell me how on earth this happened? 2012 is less than two weeks away, too. Doesn’t it seem like we were just welcoming 2011 a month or two ago? 

I’m really not sure when November left us, but here we are, panicked and anxious, counting down the days until Santa squeezes his plump little body down your chimneys and crams a few billions cookies and 38495438932859023 liters of milk down his gob. How that guy avoids lactose-intolerance and heart-disease is totally beyond me. I do, however, agree with his present-giving policies. 



I haven’t been as on-the-ball as previous years so my offerings to Santa this year come thanks to Monsieur Félix and Mr. Norton cookies! When they offered to send me some samples to test out, I can’t tell you how relieved I was. Not only did it mean getting to eat cookies, it meant some of my Christmas baking would be done FOR ME. How awesome is that? It’s really awesome. 

I’m pretty sure I had the Styrofoam cooler in my hands and ripped open before the delivery guy even had a chance to say ‘sign here, please’. It was an exciting day, which might not say all that much about my social life, but I’m comfortable with who I am, cookie-obsessed and all. 



Now, I certainly wouldn’t call myself a cookie-connoisseur. Probably something more along the lines of “Will eat any cookie, any day” style. I’m not picky. I don’t like cookies ‘this way’ or ‘that way’. I just like them. Period. Most, if not all, of them. And Felix and Norton make great cookies. I’ve been lucky enough to try them at the Old Port in Montreal, where they sell from their Mobile Bakery, but when I found out they were selling pre-portioned frozen cookie dough, I was floored to say the least. Could it really be true that I could have one of their gooey, bursting-with-Belgium-chocolate, crisp around the edge cookies any time of the day (or..ahem…night)? There really is a Santa! And he must have gotten my wish-list. 



Felix & Norton are bringing the happiness of fresh cookies into your homes, to make at your will. Sure, it’s a little dangerous to have them at the ready 24/7, but we all need to practice self-control at some point, right? Right. I think.

The inviting smell of the warm, freshly baked cookies is enough to send me over the edge. I brought out 2 of of each flavour (Milk Chocolate Chunk, Ménage-à-trois, & Ebony & Ivory) for Mr. GL and I to sample last week and as we bit into the Ménage-à-trois variety, we were both whisked away into a euphoric state by the melty, buttery, warm cookies packed with white, milk and dark chocolate chunks. They were a little on the thin side, but personally, I’m a pretty big fan of a thin lacy cookie that’s soft through the middle. Each variety was perfect in it’s own right. The Ebony & Ivory was extra rich and satisfying, boasting a dark chocolate cookie filled with white chocolate chunks, and the Milk Chocolate Chunk was just as you’d imagine it to be, the quintessential chocolate-chip cookie. If, like me, the idea of having cookies at the ready any time of day appeals to you, Monsieur Felix and Mr. Norton cookie dough is available in the freezer section of select Foodland and Sobeys in Ontario and IGA on the Quebec side. They’re awesome for last-minute cookie-cravings when you don’t have time to plan, or anytime you want a tasty little treat. 



Because I’m hoping Santa will be extra generous when he visits my apartment, I thought it wise to be extra generous to him in return. Not only will I be leaving him a plate of Felix and Norton Cookies, I’ll also be jazzing up some eggnog for him to wash the delicious cookies down with. 

Those that know me well, know that I’m not much for Eggnog. It’s just one of those things I can’t get into, despite so badly wanting to love it. But rather than write it off completely, I thought I would dress it up a touch in hopes that I might fall madly in love as I’ve always hoped.

Mission accomplished! Success! HUZZAH, I say! If I knew all I needed was a little bourbon and melted Swiss dark chocolate, I would have been doing this ages ago. No longer will I stand on the sidelines of holiday parties, left-out and ashamed, as everyone chugs back their boozy eggnog. NO LONGER, I SAY! 

 

Chocolate Bourbon Eggnog and M. Felix & Mr. Norton Cookies
adapted from a recipe given to me by Claire, the wine blogger from foodiePrints 

Granted, I boozed the eggnog up just a little too much, but I’ve adjusted the amounts so that Santa doesn’t get a DUI after visiting your house. We wouldn’t want that. 

3 eggs, room temperature
1/2 cup granulate sugar
2 cups heavy cream
3/4 cup dark chocolate, chopped
1 tsp cocoa powder
1/2 cup Bourbon
1 tbsp dark rum
Cayenne, nutmeg, cinnamon, for garnish (optional)

In a blender or with a hand-mixer, beat the eggs on high for 1 minute. Add the sugar and beat again for 3-5 minutes, until very pale yellow. 



Pour the cream, chocolate, cocoa powder, bourbon and rum into a large saucepan and heat over medium-low heat. Do not let it boil. Whisk often until chocolate is melted and mixed in with the cream. 



Pour the egg mixture into a large bowl and whisking constantly, add 1 tbsp at a time of the warm cream mixture to temper the eggs. If you add it all at ones, you’ll make a big bowl of boozy scrambled eggs. BLECH! Once you’ve added 4-5 tbsp of the warm cream, you can pour the rest in slowly while whisking. 



Ladle into mugs and top with a pinch of cayenne pepper nutmeg and cinnamon. 

And don’t forget to leave Santa some of your tasty Felix and Norton Cookies! 

Disclaimer: Felix and Norton did not compensate me beyond providing the cookie dough. The reviews and opinions are mine and mine alone. 

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Tasty Repeats [Nutella Souffle]



I think I might have said something about ‘trying new things’ in 2011, right? Maybe a few dozen times? And you’re probably a little tired of it? Lucky for you this isn’t something new. In fact, it’s quite similar to something I wrote about…oh…five days ago. So really, the complete opposite of trying something new. I’ve brought you some of the same old same.

I hadn’t planned on making anything last night, but while looking into souffles and what sort I wanted to try out next, I came across a recipe that shot me out of my seat and right into a carton of eggs. I had everything it called for on hand, and it appeared to be even easier than the simplest dessert. Nutella Souffles! Can you imagine? I forgot about Nutella completely until last night. And coincidentally, my boyfriends mom had just given us a jar! It was written in the stars that I make these puffy little treats.



Instead of the typical custard base used in souffles, this recipe called for a base of Greek yogurt. The tang and texture it gave the finished product was almost comparable to cheesecake, but still soft and fluffy like a souffle. What a combo. I added a little shaved bittersweet chocolate for some extra oomph, and a little more Nutella than called for, but other than that it was followed to the letter.

They rise a little more than I’m used to which I liked. Makes for a really pretty treat. My boyfriend and I plowed through them in about 13 seconds… and it was totally worth having a raw burnt tongue for the next few days.

If you’re looking for an impressive dessert that takes about 10 minutes to throw together, try these out and I promise you won’t be disappointed.



Nutella Souffle
adpated slight from Baking Bites

1 cup plain Greek-style yogurt (regular yogurt tends to be too thin)
3 large egg yolks
1/2 cup Nutella
3 tbsp all-purpose flour
1/8 tsp salt
1 tsp vanilla extract
4oz bittersweet chocolate, shaved of chopped (optional)
3 large egg whites, room temperature
1/4 cup sugar
butter and sugar, for ramekins

Preheat the oven to 375F.
Butter six 6-oz (I did about two 2qt + one 6oz) ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.

In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt, vanilla extract and Nutella until smooth.



In a medium mixing bowl, beat egg whites until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reaches stiff peaks.

Working in two or three batches, gently fold egg whites in to yolk mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated and no streaks of white remain.



Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.

Bake for about 15 minutes, until evenly risen and lightly browned on top.
Serve immediately.


We didn’t enjoy them. Obviously.

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Dirty Little Secrets [Bittersweet Chocolate Souffle]



I’ve been telling you for over a year now that I don’t like sweets. I was the kid who would trade my chocolate bar for a bag of chips. But it occured to me last week that I have been lying to you.  I’m a bad friend.

I realize that at this point in our relationship, there shouldn’t be any secrets kept between us. We should be putting it all out on the table. So here it is, all of me…

I would sell my first born (aka: Ryder, my chocolate lab) for a square of cold, and it has to be cold, dark chocolate.  I don’t eat a lot of it, but when I do, it’s a production. One that’s best kept between me and my couch. There a lot of content sighing, eye-fluttering, and mmmmmmm’ing. Totally shamless and inappropriate behaviour from a salt-toothed gal.

When I say dark chocolate, I mean something around 70%. Which I suppose is technically Bittersweet chocolate. I like the texture to be almost chalky, which probably doesn’t sound appealing, but ohhhh it really is. For me, the cocoa-ier the better! So you can only imagine my delight when I picked up this months Bon Appetit and saw that there was a large section on Cocoa Powder.

Keeping with my promise to be more adventuous in the kitchen in 2011, I thought the souffles would be largely appropriate. I have never made one before which I attribute largely to the fact that I have always been told they are extremely tempermental and difficult. 

My verdict? I have been missing out for no reason at all. Perhaps this souffle was easier than others or is not made in a traditional way, but it was extremely easy, and extremely delicious. The best part was the option to make the batter a day in advance. It can be chilled over night in ramekins and popped in the oven when you’re ready. Does it get any better than that? Let me answer for you. No, it doesn’t, Kelly. It really doesn’t.

It came out fluffly, satisfyingly chocolatey, slightly sweet, and soft in the middle. The inappropriate enjoyment was out in full force.



Bittersweet Cocoa Souffles
Adapted from Bon Appetit

The original recipe called for an Orange Blossom Cream, which I had fully planned on making. But apparently if you don’t buy whipping cream, it makes it extremely difficult to make whipped cream. Go figure. I also neglected to add the chopped chocolate, which I attribute to laziness mostly. It was still fluffly, rich and delicious without either of these things.

1/2 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
2/3 cup plus 2 tablespoons whole milk
1/2 cup atural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2 large egg yolks
1 teaspoon vanilla extract
4 large egg whites
1/8 teaspoon cream of tartar

Butter 4 large ramekins. Dust with sugar, completely coating to top edge.



Whisk 1/2 cup sugar, flour, and 1/8 teaspoon salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms.

Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form.



Add 1⁄4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.

 

Divide batter amoung ramekins. If making ahead, cover and chill overnight.

Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes or 15 minutes for chilled soufflés.

Share with a friend at your own risk. It’s a naughty little treat.

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