I pretty much have eaten my weight in food since Thursday.
Here’s just a small sample of things that have been laying around my house. And, people keep giving me more.
I pretty much have eaten my weight in food since Thursday.
Here’s just a small sample of things that have been laying around my house. And, people keep giving me more.
Plus, I still have one more Christmas to celebrate this weekend.
Geez.
I am proud to say I did work out four days last week and have only made it once this week (and plan on going more). However, eating thousands of calories and burning only hundreds just doesn’t work.
I have to get serious about this soon. Very soon.
But, until then, can I just share a delightful recipe for something I made for Christmas?
The recipe is from Southern Living, which, in my opinion, has some of the best recipes ever known to man.
I had never tasted or even attempted to bake a soufflé due to its nasty reputation.
But, this one sounded too delicious to pass up.
I was up to the challenge.
Enjoy!
Red Velvet Soufflés with Whipped Sour Cream
- 1 tablespoon butter
- 3 tablespoons granulated sugar
- 1 (4-oz.) bittersweet chocolate baking bar, chopped
- 5 large eggs, separated
- 1/3 cup granulated sugar
- 3 tablespoons milk
- 1 tablespoon red liquid food coloring
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons granulated sugar
- Powdered sugar
- Whipped Sour Cream
1. Preheat oven to 350°. Grease bottom and sides of 6 (8-oz.) ramekins with butter. Lightly coat with 3 Tbsp. sugar, shaking out excess. Place on a baking sheet.
2. Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute to 1 minute and 15 seconds or until melted, stirring at 30-second intervals. Stir in 4 egg yolks, 1/3 cup sugar, and next 3 ingredients. (Discard remaining egg yolk.)
3. Beat 5 egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add 2 Tbsp. sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow indentation around edges of mixture. (This will help the soufflés rise.)
4. Bake at 350° for 20 to 24 minutes or until soufflés rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.) Dust with powdered sugar; serve immediately with Whipped Sour Cream.
Note: We tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar. Soufflés can be assembled through Step 3, and frozen up to 1 week. Bake frozen soufflés as directed.
Whipped Sour Cream
- 3/4 cup whipping cream
- 1/2 cup sour cream
- 2 tablespoons sugar
Beat together all ingredients at medium-high speed with a heavy-duty electric stand mixer 45 seconds or just until lightly whipped and pourable. Serve Whipped Sour Cream immediately.
This would really be a great dessert for Valentine’s Day.
I must tell you that the souffle´ is really good, but cannot hold a candle to my beloved crème brûlée.
Nothing really can. But, it was a good attempt by the souffle´.
I am with you…I have eaten my weight and everyone else in my family's too!! However, I have played enough Wii sports and just dance to take a few of those off and get some sore muscles….sore muscles equals losing weight, right?!
Sounds yummy! And I'm right there with you on the weight thingy – what happened to good ole 25 when I could eat whatever I wanted and didn't gain an ounce :-(.
Jillian is an awesome personal trainer – I'm feeling it this morning 🙂
Yes, I've been eating my fair share of goodies too. By the way – where did you find the candy cane kisses? I want to get some of those while they are still in the stores for a cookie recipe.
That souffle sounds so incredible. I have a deep and abiding love for red velvet, so it only stands to reason. I am however, totally intimidated and quite certain I'll fail, so maybe, if you don't mind, next time you make them, you could invite us over for dessert. 🙂 I'll love you forever. I'll be your cousin. Come on! 🙂