Saturday, May 22, 2010


As you may know, I have a love for all things that are small and adorable. I'm pretty sure StumbleUpon knows this and they feed my addiction for such images. I think Terry is probably getting tired of opening up his email to find links to baby animals.

Baby Hippos

Baby Hedgehog

I mean, nothing compares to the epic cuteness of these guys.

Until today.

My miniature fish cookie cutter came in the mail.

Sorry about the blurriness. I think Terry took the picture with his phone early this morning. He's still working on his camera skills. :)

MINIATURE FISH COOKIES! Can you imagine the possibilities?! Homemade goldfish! Mini fish cookies! I'm going to be noming them by the handful. Good thing I'm starting to ride my bike to work on Monday. I get to work on Monday!

Today though, we're all heading to Frankenmuth to the World Expo of Beer. The boys will be drinking and Whitnie and I will be shopping. Expect Christmas pictures to pop up soon.

Monday, May 3, 2010

Molly Kitty (Lemon Souffle Pudding )

Sometimes the backlog of recipes and tasty things I have made gets long. I really can't remember why I made this dessert, other then I wanted to. I was home for the weekend or night and told them that I would make dessert.

I got this one from Joy the Baker one of my favorite food blogs. So colorful and tasty and she updates often which helps my daily glimpse into the food world. Remember those 12 or so blogs that I look at every day, hers is one of them.

I was a little confused as I was reading the recipe, but the lemon bit made me really want to make it. Lemon in the wintertime always makes things a little sunnier in an otherwise dreary time of year.

It was really simple to make. And magical. I haven't mentioned magical yet. You make stir two different batters together, fold them into one and MAGIC! When it's baked, there are two layers of deliciousness. The top is a cake type bit and the bottom is the pudding. All lemony and light. I think it would have been better cut into 4 slices instead of 8. Then we wouldn't have had to argue about who got the last pieces.

Lemon Souffle Pudding

1 cup granulated white sugar, divided
3 tablespoons unsalted butter, room temperature
3 large eggs, separated (I got to use my egg separator for the first time!)
1 teaspoon pure vanilla extract
2 tablespoon lemon zest
1/3 cup all purpose flour
1/4 teaspoon salt
1/3 cup fresh lemon juice
1 cup whole milk
1/8 teaspoon cream of tartar

Preheat oven to 325 degrees F and place rack in the center of the oven. Butter six – 1 cup (240 ml) ramekins or other heatproof bowls. I used one buttered 9-inch glass pie dish.

Set aside 2 tablespoons of the sugar to use when whipping the egg whites. Place the remaining sugar in a medium sized bowl. Add the lemon zest to the sugar. With the back of a spoon, or spatula, grind the lemon zest into the sugar, creating a fragrant, slightly yellow tinged sugar. It's really lovely. I hate working with zest, but in this case, it was worth it. Then, in the bowl of your electric mixer or with a hand mixer, cream the lemony sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.

In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. This could take a while. I wish I had a stand mixer (hint hint, I like the red ones) Gradually add the remaining 2 tablespoons of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.

Carefully pour the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) I poured the entire mixture into the 9-inch pie pan. Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch around the edges). Or place the 9-inch baking dish in a larger basting pan and set on your counter

Boil a tea pot of water to create a water bath. (A water bath is used to provide temperature protection for the eggs.) Place the basting pan with the souffle inside into the oven, carefully pulling the oven rack out a bit. Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins or pie dish, and carefully slide the rack back into the oven.

Bake for about 40 – 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.

This dessert can be served warm or at room temperature. We liked ours plain or with some whipped cream. It was also suggested to put fresh fruit or dust it with powdered sugar. Yum.

In other news: I'm done with school for the summer! And a tree branch fell on my car and took out my mirror and part of my windshield. Great way to start what is supposed to be a lovely break from life.