Archive | February, 2011

Chocolate Souffles

15 Feb

Happy Be-lated Valentine’s Day!! I had a list of goodies to make for this holiday, but unfortunately do not have classrooms full of kids to give them to, and my belly would not be happy taking them all in. So I decided on just one dessert, which I made for my Valentine and I. This is a basic chocolate souffle recipe, and I topped it with fresh raspberries. Delish!

Here’s a tip for this recipe: Add a dash of salt or use room temperature egg whites for better whipping!

Chocolate Souffle

  • 1/4 c. milk
  • 1/2 c. sugar
  • 3 oz. (about 6 tbsp) unsalted butter
  • 1 egg yolk
  • 3 egg whites
  • 1.75 oz. bittersweet chocolate, melted
  • 1 1/2 tsp. cocoa powder

Heat oven to 375 degrees. Prepare 3 ramekins by greasing the insides with butter, and then dusting with sugar.

Melt the butter and flour in a small saucepan and stir together till smooth, making a roux.

Bring the milk and sugar to a boil, then add the roux. Cook until a smooth paste forms. Cool slightly. Add the egg yolk and whisk together.

In a double boiler, melt the bittersweet chocolate with the cocoa powder. Add this mixture to the paste. Cool to room temperature.

In a metal bowl, whip the egg whites until medium stiff peaks form. (use the tip above!)

Gently fold the egg whites into the base.

Pour batter into the 3 prepared ramekins, stopping about 1/4 inch from the top.

Bake for 20 minutes. *Try to not open the oven at all during baking. The change in air pressure might cause your souffles to sink.**



Chocolate Peanut Butter Cupcakes (Minis!)

6 Feb

I’ve created an army! Only this army does not fight, they love, and you in return, love them back. It’s a mini cupcake army, and if you like peanut butter, you must stop what you are doing, throw on your apron, and grab your kitchen-aide. It’s time to go to work.

Chocolate Cupcakes

  • 1/2 c. cocoa powder
  • 1 c. boiling water
  •  3/4 c. brown sugar
  • 1/2 c. buttermilk
  • 2 tsp. vanilla extract
  • 4 oz. butter (1 stick)
  • 1 1/4 c. granulated sugar
  • 1 1/4 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs

Heat oven to 350 degrees and prepare muffin tin with liners.

While on the stove, mix together the cocoa powder and boiling water. Add the brown sugar until combined. Then add the buttermilk and vanilla and mix till incorporated. Turn off the heat and set aside.

Combine the flour, baking soda, salt and set aside.

In a standing mixer, beat the butter until it is light and fluffy. Add the granulated sugar and beat for one minute. Add the eggs one at time, until fully incorporated.

Starting and ending with the dry mixture, alternate with the cocoa mixture and add to the batter until thoroughly mixed.

Pour batter into cupcake tins until about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted into the middle comes out clean.

Yield: 60 mini cupcakes

Peanut Butter Frosting

  • 2 c. powdered sugar
  • 2 c. creamy peanut butter
  • 10 tbsp. (1 stick + 2 tbsp) unsalted butter, room temp
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. whole milk
  • 8 mini reese’s cups (for decoration)

Using a standing mixer, combine the powdered sugar, peanut butter, butter, vanilla, and salt until creamy. Scrape the sides of the bowl as you go. Add the milk and mix on a high speed until light and smooth. Frost cupcakes as desired. Finely chop the reese’s cup and sprinkle over tops of frosted cupcakes.


Yes, please.