After finally getting savory soufflés the way I wanted them, I needed to master a chocolate soufflé. I was always so worried by them, and thought they would be very complicated. When I came across a recipe from America’s Test Kitchen, I was turned off by all of the steps. Surprisingly, Mr. Chocolate himself was the one with a recipe that was simple and something I could make ahead. Perfect!
One of my all-time favorite cookies from my all-time favorite Mom. My mom would make these, mostly around Christmas, and she got the recipe from her grandmother who helped raise her. One of the few recipes I have been passed down since my mom wasn’t the best at writing down most of her recipes (boo). Thankfully I have these to help remember baking with her in the kitchen.
Sometimes I come across recipes I follow almost verbatim, and want to share my experiences with them. Sometimes I play around with them, and decide that playing around is not great. That’s what happened with this recipe for oven-fried zucchini. We happened to have some egg whites I wanted to use up, as well as some zucchini. Unfortunately, I was in a bit of a rush making it, because I was also trying to keep the Fudgelet entertained. Unfortunately, the days of wearing him in my baby carrier for cooking don’t always work. He wants to be on the move and looking at everything, so I either have to cook while he’s napping, or find him a good spot to play.
This is a super easy way to make your own marshmallow fluff at home. It doesn’t have preservatives, so don’t expect to store for long periods of time, but you can easily whip it up and use it in a recipe. I wanted to use it in an ice cream recipe, so I simply made it right before I churned the ice cream. Then, after the ice cream was done churning, I just stirred it in. You will see more of this in a post coming soon…
On Wednesday, I shared a cupcake recipe that you could make ahead. This frosting pairs perfectly with the cupcakes because it is a bit sweet, and the cupcakes aren’t. It is another fairly easy recipe, although not the easiest frosting recipe. At the same time, it piped just as I wanted it to, so I will take slightly complicated if my frosting is easier to work with.
I went from having no Halloween treat plans to a few all at once! This treat came about because I had a few egg whites leftover from making Toasted Marshmallow ice cream. Then, I saw meringue ghosts posted as an idea and wanted to do a version for a party we were hosting. These became great palate cleansers because of the little twist I included in them (see below for the recipe). Tomorrow I am sharing an even easier treat involving chocolate, so stay tuned if you are interested in another Halloween idea. It’s an oldie but goodie, and one I’d never made before. Of course, these ghosts were also new. I have made meringue cookies before, but this was slightly different.
I surprised K with a fancy cake that had absolutely no chocolate in it. I made it kind of on a whim. I was in the mood for a strawberry cake, and this cake basically tastes like strawberry shortcake. Besides wanting to enjoy the strawberries, I also wanted to try out some meringue powder I had bought. I ended up only using about 4 egg whites, and the rest of the egg whites in the buttercream came from the meringue powder.