Veggie Teens

Chocolate Soufflés

This is definitely the most challenging recipe in Veggie Teens but they taste amazing and the techniques are fun to learn! These are the perfect dessert after a fancy dinner. We use heart-shaped ramekins to make them extra special on Valentine's Day!

Culinary Techniques

There are several important techniques you need to know for these soufflés to turn out right.

• Tempering - Prevent the egg yolks from scrambling when you add them to the warm chocolate by stirring a small amount of the warm chocolate into the eggs to bring the temperature of the eggs up gradually.
• To whip egg whites to the proper consistency, be sure to use a very clean bowl; any fat or oil (for example, egg yolk) will prevent the egg whites from peaking. The egg whites will go through various stages: foamy > fluffy > stiff glossy peaks. Stop there or they will break down again.
• Keep the mixture fluffy by first gently stirring 1/4 of the whipped egg white mixture into chocolate mixture. Gently fold remaining egg white mixture into the chocolate: carefully turn a spatula-full over gently to "fold" the ingredients together without losing the whipped air.

Chocolate Soufflé Recipe

Serves 4

Ingredients

Cooking spray
½ cup sugar, divided (1 tablespoon, 4 tablespoons, 3 tablespoons)
¼ cup cocoa powder
1 tablespoon all-purpose flour
Pinch of salt
¼ cup skim milk
½ teaspoon vanilla extract
2 large egg yolks
2 large egg whites
1/8 teaspoon cream of tartar
2 ounces bittersweet chocolate, finely chopped
Optional garnish: Fresh berries, whipped cream, vanilla ice cream, créme fraiche

Directions

1. Preheat oven to 350°F.
2. Coat 4 (4-ounce) ramekins with cooking spray then sprinkle with 1 tablespoon of the sugar.
3. Combine 4 tablespoons sugar, cocoa, flour, and salt in a small saucepan.
4. Gradually add milk to the saucepan while whisking until blended.
5. Bring to a boil over medium heat and cook until thick, stirring constantly (about 3 minutes).
6. Remove from heat and let cool for 3 minutes.
7. Temper the egg yolks by adding a small amount of the warm chocolate and stirring (this helps prevent the eggs from scrambling when added to the chocolate).
8. Gradually stir egg yolks into the chocolate mixture.
9. Add vanilla.
10. Spoon chocolate mixture into a large bowl and allow to cool.
11. Place egg whites in a large, very clean bowl. Beat with a mixer on high until foamy.
12. Gradually add remaining sugar (3 tablespoons) and cream of tartar, beating mixture until stiff, glossy peaks form.
13. Gently stir one-fourth of egg white mixture into chocolate mixture.
14. Gently fold in remaining egg white mixture.
15. Fold in the chopped chocolate.
16. Spoon into prepared ramekins and bake at 350°F for 20 minutes or until puffy and set.
17. Sprinkle soufflé with powdered sugar and serve with fresh berries. Also great with vanilla ice cream.

Valentine's Chocolate Fruit Basket Cake

I made this cake for my Dad awhile back but I think it would be perfect for Valentine's Day!

I made a double layer chocolate cake and frosted it with chocolate frosting. I put a layer of raspberry jam between the layers of cake too.

The sides of the basket are KitKat bars stuck into the frosting.

Colorful berries--strawberries, raspberries, and blueberries--look great on top but they look even better with a little melted strawberry jam drizzled over the top to glaze them.

Save the Arctic Cupcakes

Arctic Ocean Cupcake Diorama

This cupcake diorama features all my favorite arctic animals. It was a huge project - you might want to try making just one animal at a time instead!

Walrus looking for his mate

 

Penguins fishing in an ice hole

 

Polar bear lounging in the sun

 

Humpback whales frolicking in the waves

Harp seal playing on the ice

Look out!

 

 

 

Monster Cupcakes

Happy Halloween!

Kids Cook: April Fools Day TV Dinner Cupcakes

For April Fools Day, make your family these "TV Dinner" cupcakes - they'll love them and you'll love making them!

Make a batch of cupcakes using paper liners in foil cupcake pans. Here are a few ideas but be creative!

Spaghetti with Meatball Cupcakes

Pasta: Tint vanilla frosting with a couple of drops of yellow food coloring. Squeeze strands of pasta from a plastic bag with a small corner snipped off.

Meatballs: Ferrero Rocher chocolates

Spaghetti Sauce: Strawberry jelly.

Parmesean Cheese: Grated white chocolate

Garlic Bread Cupcake

Partially slice top off white cupcake and "butter" with vanilla frosting colored with yellow food coloring. Sprinkle lightly with green sugar to look like parsley.

Peas and Carrots Cupcake

Frost cupcake green and decorate with green Runts and orange Starbursts cut into quarters.

Cherry Pie Cupcake

Frost with vanilla frosting that you used for the spaghetti. Stir a small amount of strawberry jelly with red Skittle "cherries" and put on top. Make swirl "crust" with the frosting by squeezing it from a plastic bag with a small corner snipped off. Sprinkle with crushed graham crackers or corn flakes.

Chicken Drumstick Cupcake

Frost a cupcake and top with a donut hole. Frost then coat with crushed corn flakes. Make "bone" shape by drizzling melted white chocolate from a plastic bag with a small corner snipped off onto waxed paper and refridgerate until hardened.

Mashed Potato Cupcake

Frost cupcake generously with vanilla frosting and create a well in the middle. Place a yellow Starburst in the center and spoon caramel ice cream topping over the top for gravy.

Corn Cupcake

Frost cupcake with vanilla frosting tinted yellow. Trim yellow parts off of candy corn and place on the top to look like corn kernels.

Pudding Cupcake

Frost with chocolate frosting and add sprinkles.