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Dose of Sunshine Monday — Pecan Tassies

Happy Monday! I’m SO excited for Thanksgiving this year. My very favorite day of the year is the day BEFORE Thanksgiving, because that’s the day my Mom & I spend the entire day baking, cooking and getting ready for Turkey Day. One of the things we make is homemade pecan pie. And my grandmother has a nice twist on pecan pie that I just love.

Announcing: a much requested recipe…my grandmother’s Pecan Tassies.

pecan-tassies-2

I’m over at Mom Endeavors with the full recipe and instructions; go check it out here.

Have you ever had a mini dessert bar for Thanksgiving? I think this would make a great addition to a mini dessert table spread, along with these Mini Pumpkin Pies. What else would you add?

May your days be filled with sunshine,
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muffins-with-white-background

Fresh Peach Spiced Muffins with Brown Sugar Streusel

We’re talking peaches during Peach Week at Sunshine In My Pocket. I couldn’t leave out these Peach Spiced Muffins with Brown Sugar Streusel…they are delicious for breakfast and lunch, but they also make a fabulous dessert!

fresh-peach-muffins

I love these muffins because they have cinnamon, allspice, and nutmeg in them (that’s the spiced part), and they are not TOO sweet…and with that brown sugar topping, they have the feel of a breakfast coffee cake. But the BEST part are those fresh bits of peaches inside the muffins! It’s like little gold mines with each peachy bite. Ok, that might be dramatic, but if you like fresh peaches…these muffins will hit the spot!

Start with the dry ingredients in a bowl and whisk them all together.

the-dry-ingredients

Then add the wet ingredients, stir it up, and dice the peaches right on top. Slowly and carefully mix those peaches in the batter.

peaches-on-top

Then divide it up into your muffin tins. I love this recipe because it makes A LOT! Not only will it make up 24 muffins, but also 3 mini loaves of peach bread. Perfect for gifting.

mini-loaves-of-bread

Sprinkle a little brown sugar on your mini bread loaves and your muffins and pop them into the oven.

mini-bread-baked

Your kitchen will smell FANTASTIC…and the baked goods should look like this.

inside-of-a-muffin

Just look at those juicy peach bites in there! Fabulous. The batter is a bit darker from the brown sugar, allspice, cinnamon and nutmeg. I almost believe these are *good* for you. I’m going to try them with freshly ground soft white wheat flour to attempt a “healthier” muffin and I’ll let you know!

Here’s the recipe!

Fresh Peach Spiced Muffins with Brown Sugar Streusel

Fresh Peach Spiced Muffins with Brown Sugar Streusel

Ingredients

  • 4 1/2 c. all-purpose flour
  • 1 t. salt
  • 4 1/2 t. baking powder
  • 2 c. brown sugar
  • 1/2 t. ground allspice
  • 1/2 t. ground nutmeg
  • 1 t. ground cinnamon
  • 2 eggs
  • 3/4 c. vegetable oil
  • 1 1/4 c. milk
  • 1 t. vanilla
  • 4 peaches, diced (not peeled) or 3 c. of small whole berries or other fruit (diced)

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl.
  3. Stir in eggs, vegetable oil, milk and vanilla.
  4. Gently stir in fruit.
  5. Heap batter into muffin baking cups (fill almost to top of each one).
  6. Sprinkle with brown sugar.
  7. Bake at 400 degrees for 25-30 minutes. Makes 24 muffins and 2 or 3 small loaves of bread. (Bake the bread for 30-32 minutes.)
http://www.sunshineinmypocket.com/fresh-peach-spiced-muffins-with-brown-sugar-streusel/

muffins-with-white-background

May your days be filled with sunshine,
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Individual Peach Cobbler

I’ve been cooking up a storm with my PEACHES from Utah. So this week I am going to share with you some of my very favorite peach recipes! It’s PEACH WEEK at Sunshine in My Pocket.

individual-fresh-peach-cobbler

This first recipe is an all-time favorite around here. I started making them individual sized because of all the “fights” over how much peach cobbler each family member would get…it’s that good! This size is perfect and everyone feels like they get their very own cobbler.

It starts with fresh peaches, of course. Slice them up and put them into a pan with water and a little sugar. (Full recipe to follow) Allow the mixture to come to a boil, and keep it warm on the stove while you are preparing the rest.

peaches-in-pan

Mix up the egg and butter and sugar, then add the other dry ingredients. Put this batter into greased mini bowls — I use these small pyrex dishes that are oven-safe. You can also use a square baking dish for this recipe.

stir-and-put-in-bowls

Now add the cooked peaches to the top. And pop into the oven!

add-peaches-on-top

This is where the magic happens. See all that liquid and peach mixture on the top…and the batter is on the bottom. Well, in the oven the liquid “disappears” and the batter comes to the top. I like to point this out to my little nephews…and they are amazed every time! Here’s the perfection that comes out of the oven when they are done:

cooked-cobblers

Serve them up with a little vanilla ice cream or whipped cream. Seriously, they are so delicious and fresh that they don’t NEED a topping. Sometimes we even eat these for breakfast all by themselves!

Here’s the recipe in full for you!

Individual Fresh Peach Cobbler

Individual Fresh Peach Cobbler

Ingredients

  • 3 medium fresh peaches, thinly sliced
  • 1 c. sugar, divided
  • 1/4 c. water
  • 1 egg
  • 1 T. butter
  • 1 T. milk
  • 1/2 c. flour
  • 1/2 t. baking powder
  • 1/4 t. salt
  • 1/2 t. vanilla
  • pinch cinnamon (optional)

Instructions

  1. Preheat oven to 375 degrees. Combine peaches, 1/2 c. sugar and water. Bring to a boil, stirring occasionally. Keep peaches warm on stove.
  2. With a fork, combine egg, 1/2 c. sugar and butter until well combined.
  3. Add milk. Stir in flour, baking powder and salt.
  4. Add vanilla and cinnamon, if desired. Stir until well combined.
  5. Divide batter into greased individual, oven-safe dishes. Add peach mixture evenly over the top of each. Bake for 15-18 minutes.
  6. If using a square baking dish, Bake for 25-30 minutes.
  7. Serve with ice cream or whipped cream, if desired.
http://www.sunshineinmypocket.com/individual-peach-cobbler/

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Please come again and see the other amazing peach recipes I have to share throughout the week!

May your days be filled with sunshine,
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Caramel Frosted Pumpkin Cookies

I love Fall baking! These are some of my favorite pumpkin cookies…the frosting is SO good. I’m sharing the recipe over on Mom Endeavors…and I think you’re going to love it! Check it out here.

caramel-frosted-pumpkin-cookies

While you’re there, leave a comment and let Sara know just how fantastic these look. 😉 Thanks friends!

May your days be filled with sunshine,
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last-cookie-picture

Gluten Free Peanut Butter cookies

My co-worker moved away, but she left me the Best. Present. Ever: This recipe for Gluten-Free Peanut Butter cookies! (Thank you, Kait!)

Now don’t let “gluten-free” scare you away. These are the best gluten free cookies I have EVER tasted! And they are easy to make. (Bonus)! Add a drizzle of chocolate on top, and these are a true winning cookie!

A little chocolate, a little peanut butter! Yes, these will be a WINNER at my house.

gluten-free-peanut-butter-cookies-red

Here’s what you do: Mix together the peanut butter, sugar, egg, and vanilla with a spoon. Then toss in your “add-in” flavor of choice (full recipe at the end of this post). Bake. Drizzle. Eat. YUM!

We tried white chocolate chips in some of our cookies and marshmallows in others. Here’s the trick: if you add marshmallows, wrap the dough around them before baking.

wrap-dough-around-marshmallows

Also, you want to flatten them just a little with the palm of your hand before baking.

ready-for-the-oven

Then, when you take them out of the oven, allow them to cool a bit before you drizzle the melted chocolate. I microwaved the chocolate in a baggie for about 30 seconds, smooshed it around and microwaved it another 30 seconds. It doesn’t take long. Then, snip of a tiny corner of the bag.

getting-the-chocolate-ready

 

just-out-of-oven

These are the cookies just out of the oven. Notice those ones with the marshmallows in them on the left? The marshmallows do try to escape!

swirling-on-chocolate

 

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That combination of peanut butter and a little chocolate…oh, wow! You will love these little cookies…and you may not even miss the flour!

Gluten Free Peanut Butter cookies

Ingredients

  • 1 c. peanut butter
  • 1 c. white sugar
  • 1 egg
  • 1 tsp. vanilla
  • handful "add in" (like mini marshmallows, white chocolate chips, nuts, etc.)
  • Melted chocolate for drizzling (semi-sweet chocolate chips or baking chocolate)

Instructions

  1. Preheat oven to 350 degrees. Mix together the peanut butter, sugar, egg, and vanilla. Add the "add in" flavor of your choice.
  2. Place on a prepared cookie sheet and bake for 8-10 minutes.
  3. Allow to cool.
  4. Drizzle with chocolate.
http://www.sunshineinmypocket.com/gluten-free-peanut-butter-cookies/

We all decided that even though the marshmallow cookies were a little messier, we liked those better than the white chocolate chip ones. But they are all delicious! Which ones would win at your house?

May your days be filled with sunshine,
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little-cutie

Mini Pumpkin Pies

I usually don’t start making pumpkin treats until October or November, but here it is early September and I’ve already made my favorite mini pumpkin pies. But I have a good reason! My daughter is pregnant and she was craving pumpkin pie. How can I say no to that?

mini-pumpkin-pie

These are so fun to make, and even more fun to eat! But they are dangerous…you can pop a whole pan of these into your mouth before you even realize it. (don’t ask me how I know this)

But of course, I did take the majority of them to my daughter, who is in the hospital with complications. She NEEDED them!

four-picts-cut-out-pie-dough

I bought pre-made dough to hurry this process along, and used a 2″ circle biscuit cutter to make the perfect sized dough circles for the mini muffin pan. (Don’t mind my saran wrap on the dough plunger…I’m a little conscientious that way…ha!)

prepared-pie-pan

I used two pie crusts, but I could have used more since I was a little short and had PLENTY of pie filling. This is my grandmother’s pie recipe that I grew up on and just LOVE.

Use a Tablespoon to spoon just the right amount of filling into each mini pie crust.

before-and-baked

They come out looking all delicious like this! Try to remain calm as you wait for them to fully cool before adding a bit of whipped cream. But, really…they are still good with melted whipped cream on top, but they don’t LOOK as pretty! (Use the real cream here and whip it up with a little sugar. It’s SO much better!)

add-whipped-cream

Then a little sprinkle of nutmeg (or cinnamon) on top adds just the right amount of yum!

add-nutmeg

Oh these are so good! But be prepared…this recipe makes about 100 mini pies. Which is perfect for a party, or a girls lunch, but not so good if you are just at home waiting for the rain to pass. (Remind me to go for a walk later…)

little-cutie

Aren’t they so cute? If you are looking for the recipe, come back by end of the day…I just have to go dig it out to share with you! It’s live now! Here it is:

Mini Pumpkin Pies

Ingredients

  • 3/4 c. canned pumpkin
  • 6 T. brown sugar
  • 2 T. white sugar
  • 1/2 t. cinnamon
  • 1/4 t. salt
  • 1/4 t. nutmeg
  • 1/8 t. ginger
  • 2 eggs, slightly beaten
  • 3/4 c. milk
  • 1/3 c. evaporated milk
  • 1 t. vanilla
  • Refrigerated pie dough, pre-rolled

Instructions

  1. Preheat oven to 425 degrees.
  2. Prepare the dough by cutting it into 2" circles with a cookie or biscuit cutter. Press into mini muffin tins.
  3. Combine pumpkin, brown sugar, white sugar, cinnamon, salt, nutmeg & ginger in mixer until well incorporated.
  4. Add 2 slightly beaten eggs, milk, evaporated milk, and vanilla. Mix well.
  5. Use a tablespoon to spoon the pumpkin mixture into the pie crusts. Bake for 6 minutes at 425 degrees, then turn the oven down to 350 degrees and bake for an additional 13-15 minutes.
  6. Allow the mini pies to cool completely before topping with fresh whipped cream and a pinch of nutmeg.
http://www.sunshineinmypocket.com/mini-pumpkin-pies/

So now I am completely ready for fall. And Halloween. And Thanksgiving. :)

And if you like pecan pie, you’ll love these Pecan Tassies!

May your days be filled with sunshine,
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give-one-a-try

Recipe Found! Brown Sugar Bumps

When I was a little girl, my sister and I used to make a recipe ALL. THE. TIME: called Brown Sugar Bumps. They were easy to make (no baking, no cooking) and SO delicious (at least I thought so when I was a kid).

Since we’re both OLD(er) and married now, we’ve talked about that recipe many times, but we misplaced that well-used recipe book.

The other day, I came across the recipe and I was ECSTATIC! So of course I made them right away! They are just as delicious (and easy) as I remember. And they only lasted ONE DAY at my house.

Brown-sugar-bumps

These aren’t very fancy looking, so I gussied them up with a little gold. :) They sort of remind me of tiny no-bake cookies, but they don’t have chocolate or cocoa in them. Here’s what they require: (full recipe near the end of this post)

ingredients

First, melt the butter in the microwave. Add the brown sugar, peanut butter and oats. Stir until well combined. This mixture is a little soft, so refrigerate for a bit before you form them into little “bumps.” I just put them in the refrigerator while I was cleaning up, then they were ready to form. See? Easy!

add-brown-sugar-butter-oats

I remember my sister and I would hand roll each of the little bumps, but now I have a mini ice-cream scoop that does the trick nicely! {It’s about the size of a melon baller.}

the-scooper

And in no time at all I had all these little treats:

all-the-little-scoops

I sometimes think that when you grow up loving something that you are just “trained to like” them. Case in point: I used to LOVE Tiger’s Milk protein bars. My mom told us they were candy and she’d hide them at the top of the pantry. That wouldn’t stop us as kids: we’d climb up those shelves and find them! I still like them to this day. But my husband (and many of my friends) who have tried them tell me they are not so good!

So I thought this might be the same story with these Brown Sugar Bumps. So far, everyone loves them. Proof: they are gone already! I will have to make some more and take a poll. :)

Here’s the recipe:

Brown Sugar Bumps

Ingredients

  • 1/4 c. butter
  • 1/4 c. peanut butter
  • 1/2 c. brown sugar
  • 1 c. oats

Instructions

  1. Melt the butter in the microwave in a microwave-safe bowl.
  2. Add the brown sugar, peanut butter, and oats.
  3. Stir until well combined.
  4. Put in the refrigerator for about 5-10 minutes to firm up.
  5. Form into "bumps" about the size of a small walnut.
http://www.sunshineinmypocket.com/recipe-found-brown-sugar-bumps/

give-one-a-try

So go ahead and give one a try and let me know what YOU think.
These are for you, Sis!

May your days be filled with sunshine,
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cones-in-a-box

Lemon Shortbread Cookies and Yellow Gift Cones

This past weekend was my birthday. It was a big deal because it marked a new decade for me! So I wanted to do something special…something that I could share with people who have made an impact in my life.

I decided to combine two of my most favorite things: Baking and Gifting. I started by making some of these cones in a happy yellow color. The idea was to give out as many goodies as I was old.

I gifted these throughout the week; however, I delivered the majority of these little gifts ON my birthday. Some fun reactions: “You are giving me a treat on YOUR birthday? Best. Friend. Ever.” :)

Since I had a bunch of lemons from my mom, I decided to perfect a recipe I have been working on! These little Lemon Shortbread Cookies are buttery and citrus-y with a little bit of a crunch. Perfect!

lemon-shortbread-cookies-2

I found that I love to add lemon juice AND zest to both the cookie and the glaze. Delicious Lemon desserts are among my very favorites and this cookie did not disappoint! They are simple to make and bake…you roll the dough and cut the chilled dough before baking. (so much easier than rolling out and using a cookie cutter!)

roll-into-logs-and-refrigerate

Then, drizzle the glaze over the top, let them “dry” for a few hours and then they are ready to wrap up!

lemon-glaze-drizzle

I wrapped them up in a little glassine bag and closed them with a sticker. Then I filled as many cones as I could with cookies and Hershey’s Hugs (I love those)! I had them hanging everywhere…all over the kitchen cabinets and even some door knobs.

cones-in-Four_Rectangles

I think everyone loved these little cookies. I got some nice texts, notes, and cards back (thanks for the love!) And my favorite reaction: “Oh WOW! These cookies are amazing!! Need the recipe ASAP.”

I love these little shortbread cookies. My last birthday gift is to share the recipe with YOU. So here you go:

Kari's Lemon Shortbread Cookies

Kari's Lemon Shortbread Cookies

Ingredients

  • 3 sticks butter (1 1/2 cups)
  • 1 c. sugar
  • 1 t. vanilla
  • 3 3/4 c. flour
  • 1 T. lemon zest
  • 1 T. fresh lemon juice
  • 1/4 t. salt

Instructions

  1. Mix the butter and sugar until just combined.
  2. Add the vanilla, lemon juice, and lemon zest.
  3. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Mix on low speed until the dough starts to come together.
  4. Divide the dough into 2 parts. Put one part on a large piece of saran wrap and roll up into a log. Do the same with the other part.
  5. Chill the dough for at least 1 hour.
  6. Preheat the oven to 350 degrees. Unwrap the shortbread log and slice into appx. 1/4 inch rounds and place onto cookie sheet lined with parchment. Bake about 8-10 minutes (or until slightly golden brown).
  7. FOR THE GLAZE:
  8. Mix together 1 c. powdered sugar, 2 T. lemon juice, and 1 T. lemon zest. Add more lemon juice if needed to make a nice drizzling consistency.
  9. Drizzle over the cooled cookies using a spoon (or put into a ziploc bag and snip off a small corner, then drizzle).
http://www.sunshineinmypocket.com/lemon-shortbread-cookies-and-yellow-gift-cones/

And if you’re interested in how to make an EASY cone out of 12 x 12 paper, I’m sharing a quick tutorial here! Go ahead, make a few and see how many smiles you can inspire when you give them away filled with treats. :)

cones-in-a-box

May your days be filled with sunshine,
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Taste Test Tuesday — Chocolate Molten Lava Cake Recipe (versus Mini Chocolate Souffles)

mini-choc-souffle-vs-choc-molton-lava-cake

This Taste Test Tuesday was very exciting and quite close! In fact, both of these recipes are SO delicious, that I would recommend trying them both out for yourself! Last week, I posted the Foolproof Mini Chocolate Souffle with Chocolate Sauce recipe. And today, I will review both contestants for you and share the Chocolate Molten Lava Cake recipe. Does this sound delicious or what?!

I can hardly wait! First, let me share with you this delicious little Molten Lava Cake recipe. I got it from my daughter, Amber, and she made it as one of her goals last summer. She was working on her recipe book (getting ready to leave the nest…which I was not happy about). But I WAS happy about her sharing her delicious recipes with me, including this gem of a chocolate dream recipe. :)

chocolate-molten-cake-the-darling

I call these the darlings of all mini cakes…I mean, just look at that cute little cake! It’s adorable with it’s crown of whipped cream and sprinkle of powdered sugar. I added a strawberry, too, since it was competing with those little Chocolate Souffles and needed to be on a “level” playing field.

If you were to compare the ease of whipping these Lava Cakes up versus making up the Mini Chocolate Souffles, I’d say the Lava Cakes win. All you have to do is melt a little butter with the chocolate (in the microwave!), add the powdered sugar, eggs, vanilla and flour and Voila! You’ve got your batter all ready to put into the oven. Then you just cook them up for 12-13 minutes, pull them out and invert onto a little plate. Easy. (Note: I let them cool for about a minute before inverting them onto the plate)

If you add the whipped cream too early, it melts a little down the sides, but these Molten Lava Cakes are BEST when eaten warm and fresh out of the oven!

four-little-chocolate-cakes

Doesn’t that still look so yummy!? I really don’t mind that dripping whipped cream. Just let me at it!

molten-cake-with-fork

The insides of the cake are all gooey and molten. So smooth and chocolatey. Wow.

molten-cake-with-pwd-sugar-oozing

These little darlings are delicious with whipped cream and/or ice cream! Yep, you can put a scoop of ice cream right on the top and sort of let it melt down into the cake. So. Good.

But before you make these yourself, a little note of  WARNING: do not overbake these. Really. It is easy to do (not that I would know), and it RUINS these cakes! They become dense and spongy and not delicious. Seriously. It’s bad. The last batch I only cooked for just over 11 minutes to make sure the inside was still melted and yummy. You will know these are just about done when the sides of them look cooked (like cake) and the insides are still a little soft, but not jiggly. Every oven is a little different, so you’re gonna have to test this out for your oven.

Ok, so here’s the recipe. Are you going to try this one?

**RECIPE HERE

Taste Test Tuesday — Chocolate Molten Lava Cake Recipe

Taste Test Tuesday — Chocolate Molten Lava Cake Recipe

Ingredients

  • 4 pieces (squares) Semi-Sweet baking chocolate (I used Ghirardelli)
  • 1/2 c. butter
  • 1 c. powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 T. flour
  • 1 t. vanilla
  • whipped cream for topping

Instructions

  1. Preheat oven to 425 degrees.
  2. Spray 4 custard cups with cooking spray and place on cookie sheet.
  3. Place chocolate and butter in microwave safe glass bowl and microwave on high for about 1 minute, until butter is melted. Stir until all the chocolate is melted, too.
  4. Stir in powdered sugar until well blended.
  5. Add eggs and egg yolks and whisk until well incorporated. Stir in flour and vanilla.
  6. Divide between 4 custard cups. Bake for 12-14 minutes until sides are firm and center is soft. Let stand 1 minute.
  7. Invert onto small plates and top with whipped cream or ice cream.
http://www.sunshineinmypocket.com/taste-test-tuesday-chocolate-molten-lava-cake-recipe-versus-mini-chocolate-souffles/

Now, with all that delicious description done, I must now announce the winner of the taste test! I didn’t forget. But I must remind you that BOTH of these recipes are so good, and the winner only barely edged out over the other.

They both have a delicious chocolately flavor. They both have melty amazing centers. They both are just exactly the right size. They both are perfect for a special occasion dessert.

But the winner was the one with a little sugar coating on the outside, and an amazing ganache center. It won out a little bit because the cake part was delicious, but then pushed over the top with an addition of the melted chocolate to make it so smooth and so decadent…(my mouth waters a little). And the winner is still delicious the next day…it can be refrigerated and then warmed up again and it tastes just as good as the first day!

winner-choc-souffle

I guess the extra effort for the chocolate souffle really did shine in this competition! Congratulations to the Mini Chocolate Souffles with Chocolate Sauce.  While I still love the Chocolate Molten Lava cakes, I love these more (and the other judges agree). Try the recipe here and see if YOU agree.

four-little-chocolate-cakes-2

Until next time, enjoy every bite!

May your days be filled with sunshine,
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mini-souffles-with-choc-sauce

Taste Test Tuesday– Chocolate Souffle vs. Chocolate Molten Lava Cake

It’s a great day. Not only is it Taste Test Tuesday, but my Dad is here for a visit! I knew that there needed to be CHOCOLATE for him. And he agreed to be a taste test panelist. (I may have gotten my love for taste tests partially from my Dad…we have been doing taste tests at home ever since I was a kid!)

So this is a special edition of Taste Test Tuesday. The taste test results will be posted next week, but today I am sharing the recipe for “Foolproof Mini Chocolate Souffles with Sauce.” Oh. My. Goodness. These little souffles are amazing. I got this recipe a couple years ago from my co-worker, Aubrey. (Hi, Aubrey!) And I’ve made them only a few times for special occasions, but these are some of the easiest and BEST Chocolate Souffles I have ever eaten!

mini-souffles-with-choc-sauce

I’m going to challenge these homemade Souffles to a taste test versus  homemade Chocolate Molten Lava Cake! (I’ll share this recipe next week.) The Chocolate Molten Lava Cake is a favorite recipe of my daughter, Amber. (Hi, Amber!) They are both amazing recipes that I honestly don’t know which one will be crowned the winner!

I will have some more pictures and results for you next week. Until then, try this Chocolate Souffle Recipe. You’ll either be glad you did, or you’ll be cursing me for sharing such a tempting dessert that you crave weekly! :)

Foolproof Mini Chocolate Souffles with Sauce

 

Foolproof Mini Chocolate Souffles with Chocolate Sauce

Ingredients

  • ½ cup sugar + 4 teaspoons for coating
  • 8 squares (8 ounces semisweet chocolate)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream

Instructions

  1. Place an oven rack in the middle position and preheat the oven to 400°.  Lightly rub four individual soufflé dishes with butter.  Put 1 teaspoon sugar in each dish, and tilt the dish so that the buttered surfaces are covered with sugar.  Use more sugar if necessary.  Set aside.
  2. Melt the chocolate in a heavy frying pan over very low heat, stirring constantly.  When the chocolate is almost melted, turn off the heat and set aside to cool.  The heat of the pan will melt the remaining chocolate.
  3. Separate the eggs, putting the whites into a medium metal or ceramic bowl with no traces of grease, and the yolks in another medium bowl.  Set the yolks aside.
  4. Beat the egg whites with an electric mixer just until they form stiff peaks.  Do not over beat.  Set aside.
  5. Add the ½ cup sugar and vanilla to the yolks and beat with an electric mixer or a whisk for about 1 minute, or until thick and light yellow.
  6. Add half the melted chocolate to the beaten yolk mixture.  Set aside the rest of the chocolate for making the sauce.  Stir the chocolate mixture thoroughly.  Add the beaten egg whites and fold them together gently with a rubber spatula, turning the mixture over repeatedly until no white is showing.
  7. Pour the mixture evenly among the four prepared soufflé dishes.  Bake for 20 to 25 minutes, or until the mini soufflés have risen and are beginning to brown.  Remove from the oven.
  8. To Make the Sauce: While the mini soufflé are baking, add the cream to the reserved melted chocolate and stir thoroughly to incorporate, If the chocolate is too firm, heat it for about 1 minute over very low heat, stirring constantly, until it softens enough to combine with the cream.
  9. Unlike most souffles, which must be served as soon as they come out of the oven, these mini souffles can wait to be served for up to 30 minutes. Their tops will fall a little, but no one will notice because, just before serving, you make an incision in the top of each one with a knife, and then spoon in about 2 tablespoons of the warm chocolate sauce. If the souffle hasn't fully cooked, no one will notice, because of the added sauce. Store leftovers, covered, in the refrigerator. (Ha! What leftovers?)
http://www.sunshineinmypocket.com/taste-test-tuesday-chocolate-souffle-vs-chocolate-molton-lava-cake/

 

Chef’s Note:

This recipe may look intimidating, but it is rather simple, with just a few ingredients. And it is Foolproof. The first time I made it (for Valentine’s Day a couple years ago), I left the vanilla out of the souffles, so I added it to the chocolate sauce instead. They still came out delicious…proof: my husband ate TWO of them!

I like to serve mine with a little whipped cream and a strawberry on top, but if you’re a chocolate purist then you can certainly leave this part out!

Tip:

To help get the soufflé dishes out of the oven easily, bake them on a cookie sheet and then simply lift the cookie sheet out of the oven.

You may have noticed that one of the choices I categorized this under was “Inspiration”…if you are in need of a little inspiration, I’m convinced that these souffles will do the trick. Chocolate can be very inspirational, right?! 😉

I can’t wait to post the results. Until then, Enjoy every bite!

May your days be filled with sunshine,
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