souffle recipes

Foodie Friday: Chocolate Souffles!

Servings: 2-4

-1/3 cup sugar, plus powdered sugar for dusting
-5 ounces bittersweet chocolate, chopped
-3 large egg yolks at room temperature
-6 large egg whites
-Pinch salt

1. Preheat oven to 375 degrees (Fahrenheit). Generously butter a souffle dish and sprinkle with sugar, tapping out excess.

2. Melt chocolate in a metal bowl set over a saucepan of simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (the batter will stiffen).

3. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until forming soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at a high speed until forming stiff peaks. Stir about 1 cup of the whites into the chocolate mixture to lighten, then add mixture to the remaining whites, folding gently and thoroughly.

4. Spoon into souffle dish and run the end of your thumb around the inside edge of the souffle dish (this will remove any sugar particles on the inner edge, allowing the souffle to rise evenly). Bake in middle of oven until puffed and crusted on top, but still giggly in the center, 24 to 30 minutes. Serve immediately, with a light dusting of powdered sugar.

Magical Ingredient

There’s no denying the power that chocolate has in our day-to-day lives. At work, my coworkers have often laughed as I’d turn down candy, but happily accept chocolate with the reminder that “chocolate is not candy, it is its own food group for which we have a separate stomach: the chocolate stomach.” From ice cream to cakes to souffles, just about anything sweet that can be flavored has a variant which includes chocolate, and it’s used in nearly every holiday celebration throughout the year in addition to its frequent appearance in romantic occasions and post-romantic occasions.

Kitchen witchcraft often conjures the image of a witch with a rolling pin, baking pies and cakes. So it should come as no surprise that chocolate - an ingredient frequently used in baking - would have its own place in such delectable witchery. And how could it not? There’s no denying the fact that chocolate can help ease depression and sadness, and that it can brighten anyone who isn’t allergic to it (and in the media, look no further than Harry Potter, in which chocolate is the immediate cure after having a run-in with a dementor - the manifestation of true depression).

Chocolate, of course, doesn’t immediately come as that creamy sweet bar that we can buy at the front of the grocery store or in a gas station. In its purest form, it is the cacao bean. Historically, cacao beans were used as currency in Central and South America in addition to being made into a frothy beverage. The fruit of the cacao tree was also consumed frequently, and when the Spanish arrived, the tree was being cultivated for its fruit and seeds.

Chocolate became a luxury item in Europe afterward, and its popularity (unsurprisingly) grew quite quickly. Today, most cacao is cultivated in West Africa for worldwide consumption.

In terms of magic, cocoa is easily linked to prosperity and luxury. Its use as money in Central and South America adds to this, and its popularity among the nobility both in the Americas and in Europe further reinforces this notion. But I would argue that chocolate goes beyond prosperity and money magic. Of course, there are sweetening spells, in which chocolate can easily be incorporated, as well as love and lust magic which can most definitely involve chocolate. I would say that chocolate can be used in health and healing magic.

There is, of course, the fact that dark chocolate is rich in antioxidants, but I’m specifically referring to spells pertaining to mental health. It’s excellent for calming nerves for those suffering from anxiety, lifting the mood for those suffering from depression (keep in mind that depression isn’t just feeling sad… it’s losing all feeling, to the point where you just can’t feel emotion), and bringing joy to those who need it. Even when feeling physically sick, a cup of hot cocoa can help bring a bit more life to someone who is unwell. (When I had the flu last week, what was my hot beverage request made of my boyfriend? Hot chocolate!)

Incorporating chocolate into magic is fairly easy. Add it to foods such as baked goods and candy, or even to some more savory foods (chocolate goes particularly well with chili’s and pairs excellently with red wines). As an offering to deities, chocolate works well for deities linked with love or strong emotion or wealth.

Play around with ways in which to incorporate chocolate. It doesn’t have to be the candy bar, either. In a spell for self love, consider using cocoa powder as an ingredient. In sweetening spells, powdered hot chocolate can be incorporated easily!

To to cap it all off, chocolate is a food whose origins are linked to royalty, money, and prosperity. It’s grown to become a food linked with love and romance, but can also be very helpful in spells for mental health. Consider different ways in which chocolate impacts your life, and see where it’s magic can take you!

And may all your meals be blessed! )O(


cooknenjoyE você já provou Suflê de Chocolate?! 🍫😱
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Bullet Journal Quotes

Since my planner starts July 2016 and ends July 2017 I’ve been using it as a bullet journal for the summer until I start school again next week. I’ve been writing quotes, tips and odd bits of information in the space for each day instead of homework. Now it’s the end of summer I have collected a lot of quotes that I hope you guys might like. They may seem random but they do correspond with what i did or was feeling on the day.

“The beginning is the most important part of the work.”
“Love is a serious mental disease.”

“No man has the right to be an amateur in the matter of physical training. It is a shame for a man to grow old without seeing the beauty and strength of which his body is capable.”

“What we do today is what matters most.”
“To keep the body in good health a duty, otherwise we shall not be able to keep our mind strong and clear.”

William Shakespeare 
“The course of true love did run smooth.”

Oscar Wilde
“The books that the world calls immoral are are the books that show the world it’s shame.”
“They’ll tell you that dreams can come true but forget to mention that nightmares are dreams too.”
“Be yourself, everyone else is already taken.”

“Human history becomes more and more a race between education and catastrophe.”

Jane Austen
“One half of the world cannot understand the pleasures of the other.”

J.R.R Tolkien
“Little by little, one travels far.”

Neil Gaiman
“I like stories where women save themselves.”

“Isn’t it funny how day by day nothing changes but when you look back everything is different.”

Stephen King
“Talent is cheaper than table salt. What separates the talented individual from the successful one is a lot of hard work.”

William Arthur Ward 
“The price of excellence is discipline. The cost of mediocrity is disappointment.”

Audrey Hepburn
“Remember, if you ever need a helping hand, you’ll find one at the end of your arm. As you grow older you will discover you have two hands - one for helping yourself, the other for helping others.”

Abraham Lincoln
“I will study and get ready and perhaps my chance will come.”

Theodore Roosevelt
“Nothing in the world is worth having or worth doing unless it means effort, pain, difficulty.” 

Thomas Jefferson
“Never spend money before you have it.”

Thomas Edison
“I have not failed, I just found 10,000 ways that didn’t work.”

Nelson Mandela
“It always seems impossible until it’s done.”

Salvador Dali
“I don’t do drugs. I am drugs.”

Winnie the Pooh
“Life is a journey to be experienced, not a problem to be solved.”

Morticia Addams (Addams Family Values)
“Normal is an illusion. What is normal for the spider is chaos for the fly.”

Clara Oswald (Doctor Who)
“The souffle isn’t the souffle - the souffle is in the recipe.”

The Doctor (Doctor who, Series 2, Episode 3: Tooth and Claw)
“You want weapons? We’re in a library! Books! The best weapons in the world.”

Dr Hannibal Lecter (Hannibal, Series 2, Episode 4: Takiawase)  
“I’ve always found the idea of death comforting. The thought that my life could end at any moment frees me to fully appreciate the beauty and art and horror that this world has to offer.”

Sirius Black (Harry Potter and the Order of the Phoenix: Movie)
“We’ve all got both light and darkness inside of us. What matters is the part we choose o act on, that’s who we really are.”

Luna Lovegood (Harry Potter and the Order of the Phoenix)

Harley Quinn (Suicide Squad)
“Harley Quinn, nice to meetcha. Love your perfume. What is that: the stench of death?” 

Welcome to the Night Vale (twitter)
“Death is only the end if you assume the story is about you.”

Sunlight Soufflé

Adapted from the Breton cookbook ‘Uncommon Taste’ by The Gourmet, this delightful soufflé is fluffy and cheesy and is bound to delight your dinner guests. While it looks daunting to make, it is actually straightforward and all about the right temperature and timing. Don’t be discouraged if you don’t get it right the first time around- keep trying!

You will need:
50g goat cheese, crumbled
50g sharp cheddar, grated
½ tsp nutmeg
Salt and pepper, to taste
50g butter
50g plain flour
300ml milk
4 eggs


Heat oven to 200C/392F. Generously grease a 15cm soufflé dish or ramekin with butter and set aside on a baking sheet.

In a small pot, melt your butter, then stir in your flour, nutmeg, salt, and pepper. Continue stirring until the mixture is smooth and remove from heat before adding the milk gradually. Put back on medium heat and continuously stir until the mixture has thickened (about 10 minutes). When it is thick, remove from the heat and allow to cool.

Separate the egg whites and yolks. Stir the yolks into the milk and butter mixture, then add the cheese and stir until it is mixed evenly.

Beat your egg whites with an electric whisk until semi-stiff peaks form. With a metal spoon, stir in the egg whites into the cheese sauce, slowly and evenly. Transfer the mixture into your buttered soufflé dish from earlier.

Use a knife to trace around the edge to ‘top hat’ your mixture so that the soufflé rises above the rim and doesn’t stick. Bake for 25-30 minutes until the top is golden and risen. Serve immediately to prevent collapsing.


Guess who fucking loves Charlotte/Bebe/Nagisa?


Guess what Bebe/Charlotte/Nagisa loves? 


So I decided, in honor of this qt, I’m going to teach you losers how to make a pretty cool dish that involves a shit ton of cheese.

Fontina and Pecorino Souffle topped with a Chunky Pesto Sauce. 

There’s two very good things about this dish-

1) there’s a shit ton of cheese and it’s delicious as fuck
2) it looks hella fancy so if you serve this to your mom or something she’ll probably like buy you a new car or an iphone idk

So yeah. Let’s make this shit happen.


Fontina and Pecorino Souffle with Chunky Pesto-
(serves: 5, one for you and 4 for some people you really wanna impress)


Ingredients for Souffle-

  • 4 tablespoons softened butter
  • grated Parmesan
  • 3 tablespoons flour
  • 1 cup hot milk
  • 5 egg yolks
  • 5 egg whites
  • 1 tsp thyme
  • 1 tsp oregano
  • salt and pepper to taste
  • ½ cup shredded young fontina
  • ¼ cup grated pecorino romano


Ingredients for Chunky Pesto-

  • 1 cup various basil leaves*
  • 4 Tbsp pine nuts
  • 1 clove garlic
  • ½ cup olive oil (or more if you prefer)
  • salt and pepper to taste
  • pecorino romano to taste

*I have like 6 different types of basil plants in my house so I like to give it a more interesting flavor by combining the various basil leaves. I recommend doing that if you can, because only using one type of basil is a lil boring and plebish as balls.


Procedure for Souffle-

  • coat the inside of 5 small ramekins in butter and then proceed to coat it with parmesan cheese. Shake off any extra parmesan. Preheat your oven to 400 F
  • Now take your 4 Tbsp of butter and melt it in a medium sized saucepan. Add the flour once it’s melted and stir for about 2 minutes until the mixture starts foaming. Remove it from the heat.
  • Microwave or heat up the milk on the stovetop until it’s super hot and then add it to the flour and butter mixture. Stir it, then place the mixture onto the stove again over low heat until the mixture thickens.
  • Pour the mixture into a medium sized bowl and add salt, pepper, thyme and oregano.
  • Separate the yolks and whites and then proceed to add the egg YOLKS in one at a time, whisking frequently.
  • Beat egg whites with an electric mixer until they form stiff peaks. Add ¼ of that mixture to the batter and whisk it really fast. Then proceed to fold in the rest of the egg whites slowly, alternating between whites and the fontina/pecorino.
  • Once everything’s incorporated, taste the batter to determine whether you want to add any more salt/pepper/herbs/cheese to it. If you’re all good, fill up the 5 ramekins and then cover the tops with some more shredded fontina and pecorino.
  • Lower the temp of the oven to 375 F and pop the ramekins onto a baking sheet and into the oven for about 30 minutes or until the tops are 2 inches above the ramekins and they’re a nice golden brown.
  • Remove from the oven and serve immediately with chunky pesto and share it with you huge-boobied blonde friend with rad twin tails.


Procedure for Chunky Pesto-

  • Combine basil, garlic, and pine nuts to a blender/food processor and set it to chop. Slowly add most of the olive oil.
  • You can puree it further if you want it to be more liquidy, but I prefer the texture of the chunky pesto. Remove it once it’s at the consistency you like and then add whatever olive oil you have remaining, along with salt, pepper, and pecorino.
  • Whisk well and serve with souffle. Try not to devour it all and share it with your other magical girl friends pls.


And Bam. You are done. You just made an insanely fancy looking breakfast that also tastes rad as balls. 

Eat these souffles while you either

a) watch rebellion for the 500th time and cry over the intense feelings you have or

b) blacklist any and all rebellion tags because you are a fuckbucket who still hasn’t managed to watch the god damn movie WATCH THE MOVIE HOLY SHIT


that is all. 

Have a good start to your day, nerds. Start it off with this delightful breakfast/brunch yo


Unsurprisingly, the texture of the soufflé omelette is the most appealing, bizarre, unexpected .. the kind of thing you could keep shovelling into your mouth until the girth of your waist rivalled the size of Jupiter. I’ve made a practice several days before, marvelling, perplexing at its texture. But it is the sauce.. the sauce, that elevates this dish into god realm delicious. Am I sponsored? Nope? I just have a proclivity for the for the ridiculous of metaphors or hyperboles. The electric beaters are not supposed to be for hire before 12 yet this recipe.. this recipe.. and bear witness to the deflate! Alright, I may willingly make this if a friend happens to crash over, and allows me to consume all of it. Possibly. It’s springy, it’s bouncy.. it’s magic! Doesn’t it have Superman’s level of ring to it? I don’t care how early you have to get up to make this do it. Doooo iiiitttt. Oh and seasoning generously is key here!

Yukihira Souma’s Mini Souffle Omelette Recipe

Serves 1

2 eggs, 1-2 tblsp of cream, 1 tblsp olive oil, 1 tblsp of butter

For the tomato sauce: clove of garlic, 1 tomato, pinch of chicken consomme, 1 ½ tblsp red wine, pinch of salt and pepper

Dice garlic and tomatoes

Add tomato, you could strain the seeds or used canned diced tomatoes but eh.. it’s morning, it’s breakfast, you shouldn’t manhandle your food. Simmer for 2 minutes. 

Add pinch of chicken consomme, 1 ½ tblsp red wine and pinch of salt and pepper. Cook until thickened, remove from heat. Strain if you want that lusciously smooth sauce but who’s awake enough for that? In the same vein, yes you could caramelise onions and garlic together but perhaps when you’re remaking this again for dinner. It’s that good. 

Separate egg yolk and whites. Mix yolks with cream and season liberally. Very. Cream dilutes flavour so whatever you think is enough, add another pinch. And pepper.

Ensure that bowl and beaters are clean before beating on high until stiff peaks form. Yes it’s possible without sugar as I’ve learned. Everything is a lie.

Add egg yolks and VERYYYYY gently, mix with whisk or spatula until close to incorporated.

Melt butter in a pan ad pour over souffle mix. Smooth over with a palette knife, cook for 1 minute.

Cover with lid and steam for 1 ½ minutes.

Fold and press against side of the pan to form its shape. Work quickly! It shrinks like Ron Weasley faced with spiders. 

Sprinkle with minced (? I swear there was a proper term for finely chopped parsley) and spoon over tomato sauce.

Enjoy. You will.


Last night’s dinner was finished with a decadent triple chocolate soufflé and chocolate créme anglaise. :9 “a soufflé isn’t a soufflé; a soufflé is a recipe.” #foodporn #souffle #soufflegirl #dessert #girleatworld #chocolate #writersofinstagram

anonymous asked:

How would the bros respond to their s/o trying to do some PDA? As in holding hands or a quick kiss?

Ohhh, this sounds delightfully fluffy, doesn’t it? 😚 This is right up my warm, fuzzy, feelings alley. Grab a soft blanket and wrap yourself up real tight - because this one is gonna be mushy as hell. 

(P.S. I threw in some music reccomendations for each one to help you get into the mood and vibe of each headcannon if you feel so inclined!) ❉


  • Song: “First Day of My Life” by Bright Eyes
  • Even though Noctis is usually portrayed as an awkward, boyish, and somewhat nervous kind of guy, when it comes to his s/o he finds reassurance and confidence
  • Before becoming exclusive with his s/o, any of the guys would have bet mad gil that he would rather run through Pitioss for an eternity in platforming purgatory than be caught sharing an intimate moment in the presence of strangers and their ever wandering eyes
  • The first time Noctis kissed his s/o he was so nervous he accidentally kissed their nose instead of their lips due to the fact that his eyes were clamped shut in fear

Keep reading

Clara Oswin’s Souffle


  • 2 tablespoons salted butter, melted
  • ¼ cup granulated sugar
  • 1 1/3 cups whole milk, divided
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1/3 cup all-purpose flour
  • 1 ½ tablespoons butter
  • 2 teaspoons vanilla extract
  • 4 large eggs, separated
  • Confectioners’ sugar for dusting
  • Fresh berries


How to make clara’s vanilla soufflé:

Preheat the oven to 350F. Butter a large soufflé dish and roll ¼ cup of granulated sugar throughout the dish, making sure to cover all the interior surfaces. Set aside the prepared soufflé dish.

Bring 1 cup of the milk to just steaming in a medium saucepan set over low-medium heat. Stir together 1/3 cup granulated sugar, 1/3 cup all-purpose flour, and the remaining 1/3 cup milk until it forms a smooth batter.

Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth. Add the tempered batter back to the hot milk in the pan and bring the mixture to a simmer, stirring constantly. Stir and cook the mixture until it has thickened, for about 1 minute. Stir the butter into the mixture and allow it to cool at room temperature for 10 minutes. Stir in the vanilla extract.

In a separate bowl, beat the egg whites on medium high speed until they become foamy, and then add the remaining 2 tablespoons sugar. Continue beating the egg whites on high speed until they hold stiff glossy peaks.

Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites. The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.

Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes or bake right away for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen with a crusty exterior. Serve the soufflé with a dusting powdered sugar and a few plump berries, if desired.

This vanilla soufflé recipe makes 6 servings.

Southern Spoonbread- A Civil War Recipe

A moist cornmeal-based dish prevalent in parts of the South

Although named a “bread”, spoonbread is closer in consistency and taste to many puddings, such as Yorkshire pudding. As made by some recipes, spoonbread is similar to a cornmeal souffle, although typical Southern recipes do not involve whipping the eggs to incorporate air.

The dish is believed to be of Native American origin. It was commonly called Awendaw or Owendaw. The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847. Spoonbreads became popular around the turn of the 20th century, as cornmeal replaced yeast in Southern cooking.


  • 4 cups of milk
  • 1-1/3 cup of cornmeal
  • 1 ½  tsp. salt
  • 1 tsp baking soda
  • 1 tsp cream of tarter
  • 2 tsp sugar
  • 2 tsp butter, melted
  • 6 eggs, separated

Scald milk, combine cornmeal, salt, baking soda, cream of tartar, and sugar. Slowly stir the dry mixture into the scalded milk and bring to a boil, stirring all the while.

Remove from heat, stir in butter. Beat egg yolks until thick and stir in one-fourth of the hot mixture, then stir yolk mixture into remaining cornmeal mixture. Beat egg whites until stiff peaks form, and fold into the cornmeal mixture.

Pour spoonbread into greased baking pan and bake at 350 degrees for 25-30 minutes (until puffed and light brown). Since spoonbread is basically a cornmeal soufflé, it must be served immediately.  

  • This recipe is taken from the book Civil War Cookin’, Stories, ‘N Such by Darlene Funkhouser.