This cake is rich, dense, and definitely very chocolatey. Made with a full pound of bittersweet chocolate, eggs, a little sugar and Amaretto, it is decadent and delicious! We love to serve it with raspberry coulis and a dollop of vanilla whipped cream.
While we were in Kentucky for Toby’s grandmother’s 80th birthday, we went to Virgil’s Cafe in Bellevue. The last time we ate there, I had a really fantastic cheeseburger. This time, the most memorable thing was a chocolate-bourbon torte. After about two bites, I started thinking about how I could make something similar. So when [...]
Since Valentine’s Day is creeping up on us, I thought I’d start my Super Bowl recipe sharing with these amazingly rich, fudgy (and gluten-free) chocolate cupcakes. Whether you decorate them like footballs or sprinkle them with hearts is up to you. The first thing you need to know about these cupcakes is that there is [...]
Espresso Stout Chocolate Soufflé Cake I spent the weekend driving a loop around the Pacific Northwest. From Portland, to Hood River, up the middle of Washington, through Leavenworth and Suncadia, over to the coast with a long drive down the 101. It was fantastic. Maybe it was the company, maybe it was how gorgeous Washington and Oregon…
Jump to recipeThese Breakfast Soufflé Bites are so quick to make, delicious, and fun to play with the toppings. Even better, you can make them ahead and freeze them to reheat on a busy morning. Yum Light, airy and packed with protein and a variety of nutrients, you don’t have to worry about what healthy… Continue reading →
Lemon ricotta pancakes with raspberry syrup is truly a breakfast worth of your best china. So good, they pass as dessert!
Hooray for all gluten-intolerant chocolate cake fans! Today’s recipe is all about chocolate. NO flour allowed. This is a rich and decadent chocolate cake but yet light and fluffy at the same time. Think soufflé – in the form of a cake. Heck, perhaps I should've just called it Chocolate Soufflé Cake! The original recipe calls for 4 ingredients but I added in a pinch of salt to elevate the chocolatey goodness. Sneaky, right?...
Since I saw this Cloud Bread making waves on the internet some time last year, I’ve been wanting to give this super easy 4-ingredient recipe a try. Now, traditionally, one of the crucial ingredients for bread making is flour, yet this recipe calls for none. The method resembles very much like making a soufflé yet less complicated so there is no really no messing up on this one (I hope). The only thing you'll want to take note is the whisking of the egg whites. When the instruction states beat egg whites until STIFF peaks, you must really beat them till STIFF peaks. The stiffer the better. That way, your cloud bread will hold their shapes well when you transfer them onto the baking tray...
This simple and easy egg soufflé recipe is a great holiday breakfast that your kids are sure to love. Change up the colors in the veggies and make it fun.
A great brunch recipe from my sister, Marla Newell Payne. Not only is this egg dish really good, there is no last minute assembly – m...
French Toast Soufflé is something a little different for breakfast or brunch. I made it for two but, of course, you can double t...
This is another one of my sister's (Marla Newell Payne) recipes that will make you squeal with delight! Note: This recipe can be cut in h...
Inspired by a challenge on The British Baking Show, I made Chocolate Soufflé. The ingredients are simple and if you know the basic technique...
Egg-free soufflé you say? Impossible! How on earth could you make a soufflé without any eggs? It’s another one of those dishes that seems out of reach. As you should know by now, my mission i…