Chocolate Rum Souffles

#Oh_mah_gawd_delicous... that's all I can say right now!
 

Man oh man I couldn't wait to bake again. Eight days ago I started a 5 day cleanse, it wasn't that hard after the first day but, I almost had to nail my cupboards shut so I wouldn't bake anything. Once I finished the first level of my cleanse I was so ready to bake but my discipline or lack there of for chocolate was too low and besides I had to allow my body to adjust before going all willy-nilly on food. Well, today is my day off and I had to bake something chocolate anything chocolate or I was going to go full out stir crazy. My daughter suggest something light, a simple dish like a 'soufflé' she say. And I remembered my best friend Mike had brought me some black Ramekins a few week ago then I put my plan into motion my day off had just gotten brighter plus my son brought over my grandson Josiah aka JoJo aka 'Bootz'  (he gives the best hugs), now my day off is awesome "Chocolate Rum soufflés and JoJo' can't ask for more than that...well wait a minute the day is still young!

 

Here's  what I used  

 ~ 4 oz bar Ghirardelli bittersweet chocolate (chopped fine)

~ 1 cup Ghirardelli bittersweet chocolate chips (chopped fine)

~ 1 TBSP Vanilla extract

~ 1 TBSP Rum extract

~ 1/4 stick of UNSALTED butter

~ melted butter to butter the ramekins

~1/4 salt

~ 5 TBSP sugar

~ 3/4 cup heavy whipping cream

~ 6 egg yokes

~ 6 egg whites

~ a pinch of Cream of Tartar

~ a medium to large chilled metal bowl

~ Powder sugar for dusting

~ 8 - 3/4 cup Ramekins

 

- Finely chop up the chocolate so that it can melt evenly, then set aside

 

Now, use some melted butter to butter each cup bottom and sides, then set aside

 

Now, using a heavy bottom pan (medium to large) combine the unsalted butter, chocolate, milk, sugar, salt, and slowly melt over very low heat stirring to combine as the mixture melts

 

Now, stir in the vanilla extract and the rum extract, stirring until completely melted and smooth, remove from heat, set aside and allow to cool almost to lukewarm

 

At this point, preheat oven to 350, sprinkle the buttered ramekins with sugar assuring to get all sides, place the prepared ramekins on a cookie sheet

 

Whisk the egg yokes into the chocolate mixture one at a time 

 

Now, using the chilled metal mixing bowl (wipe out all the water or ice buildup inside the bowl before using it) pour the egg whites and pinch of Tartar, with an electric mixer beat the egg whites until soft peaks forms (about 2 - 3 minutes)

 

Now, fold the egg whites into the chocolate mixture in 3 parts 

 

divide the chocolate mixture into the 8 prepared ramekins  and bake at 350 preheated oven for 15 - 22 minutes (depending on your oven) ***TIP check at the 15 minute point the soufflés should be puffed but still moist in the middle as they will deflate

 

Once they are done dust with powder sugar and serve 

 

ENJOY!!! 

                                                                                                   adapted from Epicurious  

Leftovers for breakfast

Leftovers for Breakfast

 

This morning I wondered what to do with the tortillas staring at from top of the microwave. I wanted something simple and this is what turned out.

 

I USED...

A few sprigs of flat parsley chopped, fresh cilantro chopped, one whole green onion thinly sliced separate the green from the white, one whole egg, one egg white, heavy cream approx. 1 TBSP, 1 slice Swiss cheese cut into 4 squares, 1/4 cup grated Parmesan cheese, 2 cups fresh baby spinach, Ghee, sea salt, pepper flakes, vegetable oil, 1/2 TBSP butter and some Olive oil, 2 corn tortillas, 1/4 cup x 2 leftover cooked black rice.

-To start, I fried the tortillas in vegetable oil (using just enough oil to fry them NOT deep fry them) until golden on both side, drain on paper towel, set aside.

-Then, whisk the eggs in a bowl with the heavy cream and any seasoning you like. I used garlic powder, curry powder, pepper flakes, sea salt, parsley, cilantro, and whites of the green onion

-Heat a med - lrg skillet with Ghee (if you don't have Ghee use the 1/2 TBSP of butter + a little Olive oil) over medium heat, sauté the spinach, then pour in the eggs, reduce the heat and swish around the eggs to evenly distribute the mixture to cover the skillet.

-Cook on reduced heat until the eggs settles, add the Parmesan cheese, cook until it melts, at this point the edges of the eggs should be dry, remove skillet from heat and divide the eggs in half using a spatula and fold over

-Using a  two 1/4 microwavable measuring cup heat the black rice up with a few drops of Olive oil until heated

-Arrange the tortillas on a plate, top with folded eggs, the black rice, Swiss cheese, and green onions
-Serve with salsa or seasoned dice Roma tomatoes

 

                                                                              ENJOY!!!

 

Same dish different "dish"

These lovely mini dishes are made from my "Anytime easy bacon, egg, cheese & veggie bake". I was lucky to come across some mini ceramic oven safe dishes and made my daughter's favorite breakfast dish, and they are DELISH!!!

Anytime easy bacon, egg, cheese & veggie bake

 

EASY VEGGIE MEDLEY BREAKFAST BAKE

 

This dish can be an 'anytime' meal or snack stuffed with veggies and protein plus it's so easy to make



 Ingredients:

4 large egg whites, 4 whole large eggs, 1 egg yoke

5 slices of Canadian bacon cut up

1 cup fresh cut broccoli florets

1 cup sliced mushrooms

2 sliced green onions separate the white onion from the green tops

1/2 of medium yellow bell pepper

1/2 of medium red bell pepper

1 1/2 TBSP butter

1/4 cup water

1/4 cup plus 1 TBSP heavy cream

1/2 tsp. oregano, 1/2 tsp. garlic powder

paprika for garnish 

1 cup low-fat Cheddar cheese

1/2 cup Parmesan cheese

6 oz. shredded or sliced Provolone cheese

***Grease a 8x8 pan (I used a glass Pyrex) with coconut oil my favorite because it adds that extra flavor, or spray pan with butter flavor cooking spray

 

 1) over medium heat melt 1/2 TBSP butter and sauté mushrooms until done but not over cooked set aside. In same skillet add remaining butter sauté broccoli, peppers, and onions until tender, remove from heat set aside

2) in a mixing bowl beat together eggs, cream, water, oregano, and garlic powder until foamy

3) add to the egg mixture: cheese, bacon, and veggies mix well together

4) pour into ready greased pan, sprinkle with green onion tops and paprika, bake at 350 F for about 25 - 30 minutes, check at 25 minutes if knife inserted in the middle comes out clean

5) allow to cool, this dish serves from 4-6 servings

No cheese omelet

My boyfriend don't do cheese well so I made him an omelet without cheese and it turned out pretty great.