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  

Coconut curry fried chicken

These wings are full of curry & coconut flavor, the crust is light and crispy with just a little kick of cayenne.

The week before frying these golden wings, my coworker made some curry tofu. Now, I'm ok with thinking and trying things outside the box but, straight tofu I wasn't to sure about. But, this was her new way of eating and she wanted to share it as I am trying to eat cleaner so I agreed to have some and yes it was good. So, I looked and looked for something different to do with chicken that had to do with curry and came across a few ideas and took from them all and added my own twist, and now these wings are a hit at home.

 1/2 can of full fat coconut milk

8 wings cut at the bone

1 1/2 TBSP of curry powder

1/2 tsp salt

1 1/2 TBSP tapioca flour

1 1/2 TBSP corn starch

1 1/2 - 2 TBSP garlic powder

1 beaten egg

1/2 TBSP cayenne pepper

2 tsp paprika

*** and vegetable oil for frying

 

Add ALL the ingredients into a large zip-lock bag placed in a bowl and allowed to marinate for 2 days ( 4- 24 hours is long enough but the longer the better)

   

When ready heat enough oil to fry the chicken, I normally test the temperature of the oil by using a wooden toothpick, once bubbles starts to forms once the toothpick is dipped in the oil then I know it ready or near ready. Fry each batch 7 -10 minutes on each side, remove from grease allow to drain on paper towel, serve and ENJOY!!!

 

Red potatoes and onions pie

Potatoes & onions all in one pie, another great idea that has come together over time. Simply put, "simply easy"!!!

                                             

                                         

    

Sunday morning oven pancake

This is an awesome brunch dish or lunch dish that's meant to serve 4 but, I tell you it's so filling I cut the other quarters in half. I really had fun making this pancake.

No more dilly dallying lets get to it but, before I do its only right to give credit where its due, this recipe is my tweaked version of Land O'Lakes 'Sundown oven pancake'...

now let's begin...

The SHELL ingredients:

~ 1 TBSP butter

~1/2 cup flour (all purpose)

~1/2 cup half &_ half

~ 2 eggs, lightly beaten

~ 1/4 tsp. salt

~ a dash of garlic powder

The TOPPING ingredients:

~ 1TBSP coconut oil (more if needed)

~ 2 cups broccoli florets

~ 1cup red onion, cut @ 1" pcs

~ 1 medium red bellpepper cut @ 1" pcs

~ 1 medium green bellpepper cut @ 1" pcs

~ 1medium Roma tomato cut @ 1" pcs

~ 1/2 tsp. salt

~ 1/2 fresh cracked black pepper

~ garlic powder *to taste

~ 1 1/4 cup pizza blend cheese

~ 1/4 cup mild cheese **a sharp cheese was suggested by my friends

∆∆∆

• heat  Oven at 425°, In a 9" pie pan melt the 1 tablespoon of butter in the oven give or take 2 to 3 minutes remove from oven. 

•In a medium bow stir together the flour, milk, eggs, 1/4 tsp. salt, and garlic powder 

• pour this mixture into the pan of melted butter and bake for 12 - 15 minutes or until golden brown remove from oven set aside

Meanwhile...

•  In a medium skillet melt your coconut oil over medium heat add the bellpepper, red onions, broccoli florets, salt, and garlic powder *to taste and cook for 12 to 15 minutes stirring frequently ***Do not add your tomatoes at this point add them in the last 5 minutes of your cooking time...

Now...

• take the shell and spread 3/4 of the pizza cheese and 1/2 of the cheddar cheese on the bottom on the shell

...• top the cheese with the cooked veggies 

• then top the veggies with the remaining cheese (add more if needed)

Then...

• return to oven and bake for an additional 5 - 7 minutes or until your desired color, remove from oven let rest *** pie will deflat a bit

• cut into 4 pieces ** I suggest 8 slices and 

ENJOY!!!

Vegan...ish Applesauce cake

^ The recipe for this cake was for a vegan cake, although I'm not vegan I must say this was a easy, no fuss, quick, and tastey cake. This cake is good plain as it is it don't require any frosting or icing just a little dusting on top to help make it "camera ready"

I had no real intentions on making a vegan or vegan style cake I just needed to bake something and I ran across this applesauce cake on 'themisfitchef.com' and it caught my attention because it simply looked pretty. I tweak the recipe to fit with what I had on hand,  although I've never actually taste an applesauce cake before and really didn't know what to expect this one came out really good not too sweet, the spices aren't over powering but  you're able to taste the spices and it'll really go well with a cup of coffee.