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February 28, 2017

Chocolate Soufflé

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Chocolate Soufflé

chocolatesouffle

February 28: National Chocolate Soufflé Day

While going out on “date nights”, we are always impressed when we see the waitstaff present a chocolate soufflé to couples sitting at other tables at a romantic restaurant. Then we want to order one, too, because 1) it is chocolate (duh!) and 2) it looks so light, fluffy and fancy! But we can enjoy that delicious dessert at home without paying the “fancy” price. Serve soufflés with fresh berries or à la mode (with vanilla ice cream) and that makes them extra special for someone special! Extend your Valentine’s Day celebration and make a chocolate soufflé on National Chocolate Soufflé Day and the end of National Chocolate Month.

Recipe

(Adapted from Good Housekeeping)

Ingredients

  • 1 cup dark chocolate chips (or 4 ounces baking squares), melted
  • 1/3 cup sweetened condensed milk
  • 2 eggs, separated, plus 1 egg white (total: 3 eggs, minus 1 yolk)
  • powdered sugar

Directions

Spray small ceramic ramekins with nonstick baking spray with flour (such as Baker’s Joy brand) OR generously butter the bottom and sides of the ramekins and sprinkle a little sugar in them. Set aside. In a large microwave-safe bowl, melt chocolate chips according to the package instructions. Remove from the microwave and stir the chocolate with the condensed milk until smooth. Beat in two egg yolks (saving the remaining one for another recipe).

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In a separate bowl, whisk 3 egg whites until medium-stiff peaks form. Gradually add the egg whites in thirds into the chocolate mixture and fold until just incorporated. Place ramekins on a baking sheet.

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Sift about 1 scant teaspoon of powdered sugar over each of the tops. Bake in a preheated oven at 375 degrees F for 11-13 minutes or until the tops rise about half-to-an-inch above the rims of the ramekins. When done, remove from the oven and serve immediately while the tops are still risen.

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Notes

  • Avoid over baking or the soufflés will have a cake-like instead of light and airy texture with moist centers. Also do not open the oven until the end of the baking time or the soufflés will fall (scroll down to see our deflated ego soufflés on our Food Flops page).
  • Check out our cheese soufflé recipe for a savory snack. 
  • Our date nights and “month-aversaries” are not always held at fancy restaurants. Sometimes we just go out to get a pepperoni pizza or try a new ethnic restaurant. The main point is to focus on us and on our marriage, especially when life gets too busy or complacent. As marriage sponsors, we always advise our church couples to have date nights—whether fancy or frugal!
  • Search our blog for other chocolate recipes.

 

 

 

February 26, 2017

Pistachio Pudding Cupcakes

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Pistachio Pudding Cupcakes

pistachiopuddingcupcakes

February 26: National Pistachio Day

As the end of February quickly approaches, we look forward to marching on toward St. Patrick’s Day. During this time, we experiment with a variety of green-colored recipes before deciding what to take to potluck parties in celebration of the patron saint of Ireland. Although pistachio pudding cupcakes are not Irish, we like the subtly nutty taste and the soft shade of green from the frosting. They look festive at the food table for green-themed get-togethers and pistachio pudding cupcakes are perfect on National Pistachio Day.

Recipe

(From an undated community cookbook)

For the pistachio pudding cake

  • ½ cup pistachio nuts, chopped
  • 1 box white or yellow cake mix
  • 1 box (3.4 ounces) pistachio nut instant pudding
  • 1 cup cooking oil (canola or vegetable)
  • 1 cup lemon-lime soda (such as 7Up)
  • 3 eggs

Directions

In a large bowl, combine the pistachio nuts, cake mix, pistachio pudding mix, cooking oil and lemon-lime soda. Beat in the eggs.

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Scoop into cupcake papers. Bake in a preheated oven at 350 degrees F for 30-40 minutes or until done. Remove from the oven and cool completely on a wire rack.

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For the pistachio pudding frosting

(Adapted from Food.com)

  • 1 box (3.4 ounces) pistachio nut instant pudding
  • ¾ cup milk
  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • 1+ cup powdered sugar, sifted
  • pistachio nuts, chopped (for garnish)

Directions

In a bowl, combine the pistachio pudding mix with the milk and stir until smooth. Set aside. In a large bowl, beat the butter with the shortening. Gradually add the powdered sugar and mix well until creamy.

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Blend in the thickened pudding mixture and beat until light and fluffy. Scoop into a piping bag with a decorator’s tip (we used Wilton tip 1M). Pipe swirls of frosting on top of the cupcakes. Sprinkle pistachio nut pieces on top.

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Notes

  • Toast the pistachios to boost the flavor of the nuts in this recipe. In a small pan on the stovetop, heat the nuts over medium high heat, stirring constantly so the pistachios do not burn or brown too much. Remove the nuts from the pan and cool completely before using them in this recipe.
  • Optional: Sift out the pistachio pieces in the boxed pudding mix before using in the frosting recipe to make it smooth for piping out from a pastry bag.
  • Add powdered sugar a little at a time to the butter-shortening mixture in the frosting recipe and blend until it is a desired consistency for piping. Otherwise, the moist and soft frosting simply may be spread onto the cooled cupcakes instead.
 

February 21, 2017

Easy Caramel Sticky Buns

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Easy Caramel Sticky Buns

stickybuns

February 21: National Sticky Bun Day

We have seen some sticky buns served at social gatherings and potlucks but usually avoid them there because they are really gooey and messy to eat while mingling with people. So we bake them at home quickly and easily on the rare occasion when we want to indulge our sweet tooth and can freely make a mess of ourselves! The recipe we use features a refrigerated can of buttermilk biscuits as a shortcut to making the dough. The topping on these buns really live up to its name and are very sticky and super sweet!!! Chew on some gooey goodness on National Sticky Bun Day and make easy caramel sticky buns.

Recipe

(Adapted from Pillsbury)

For the topping

  • ¼ cup butter, melted
  • ¼ cup brown sugar
  • 2 tablespoons corn syrup
  • ¼ cup pecans, chopped

For the sticky buns

  • 1/3 cup sugar, granulated white
  • ½ teaspoon ground cinnamon
  • 1 can (7.5 ounces) canned buttermilk biscuit (Pillsbury)
  • ½ cup butter, melted

Directions

In the bottom of an ungreased 8-inch round pan, combine the melted butter with the brown sugar and corn syrup. Mix well. Sprinkle the chopped pecans.

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In a small bowl, mix the sugar with the cinnamon. Remove the dough from the can and separate the biscuits. Dip each biscuit into the melted butter on all sides. Then dip that biscuit entirely into the sugar-cinnamon mixture.

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Arrange the biscuits in the pan over the topping, making sure the sides touch. Bake in a preheated oven at 375 degrees F for 18-22 minutes or until golden brown. Remove from the oven and cool in the pan for a couple of minutes. Invert the pan onto a serving plate and spoon the remaining caramelized drippings over the buns. Serve warm.

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