Mexican Chocolate Pudding Souffles with Cinnamon Whipped Cream

It must be the colder weather.

I’m craving spicy in everything from cheese stuffed Anaheim peppers to fruit smoothies kicked off with ginger and cayenne. (Seriously, you have to try this mixture of ingredients in the blender – fresh pineapple, oranges, lemons, coconut oil, honey, ice, fresh ginger and cayenne pepper. Yum!!!!)

So you won’t find it hard to believe me when I tell you I made Mexican chocolate in two different forms two nights in a row. I hardly make anything twice in a row, so this was really something for me!

The idea started off with the leftover roasted yam in the refrigerator. It was so sweet and gooey I just had to add cocoa to it. And, with autumn in the air, there’s absolutely no reason why I shouldn’t put cinnamon and some heat in it, too.

Hello, again, cayenne pepper!

These delightful souffles are grain and gluten free, have no refined sugar, and are easily dairy free as well… if you leave off the whipped cream and use the alternative milk, of course.

IMG_0989Mexican Chocolate Pudding Souffle

  • 2 c. cooked yam or sweet potato, preferably, not the starchy ones.
  • 8 egg yolks
  • 1/2 c. honey
  • 1 T. vanilla
  • 1 t. sea salt
  • 1 1/2 t. cinnamon
  • 1/2 t. cayenne pepper
  • 3 T. coconut flour
  • 1 c. cocoa powder
  • 2 c. milk (cow, almond, any kind will do.)

Heat oven to 350 degrees.

Pour all of the above ingredients into a blender or food processor and blend until smooth. Pour into a bowl.


  • 8 egg whites
  • 1/2 t. cream of tartar

…and beat until stiff peaks form. Fold into the chocolate mixture. Spoon mixture into 10-12 mugs (depends on the size of your mugs) filling just until 2/3 full.

Turn oven down to 325 degrees and bake souffles for 25 minutes.

IMG_1006Let cool slightly before topping with whipped cream and serving.

Cinnamon Maple Whipped Cream

  • 1 c. whipping cream
  • 2 T. maple syrup
  • 1/4 t. cinnamon

Whip until desired consistency, or pour into a cream whipper.

IMG_1015I chose to bake these in mugs because warm mugs are just cozy and their easy and you don’t even have to grease them. AND, they leave the perfect amount of room on the top for all the whipped cream you could want. Well, maybe…



Apple Pie for Dad

I’m sure I’m not the only girl to say this, but I’ve got the most awesome Dad in the world. So, when Father’s Day rolls around (or his birthday, or other Dad days) I just become tongue tied. How do you thank someone who has done just about everything for you and would do just about anything for you?

Sorry Hallmark, but your cards just don’t cut it.

Thank you’s start sounding lame sometimes, you know? I mean, being a dad of 9 merits a million dollar vacation in Tuscany with a personal chef! Or a 60 foot yacht to sail around the world! He deserves to kick back, relax and let his kids do all the work!

Unfortunately, I’m not a millionaire yet, but when I am? Well, lets just say that my Dad will have it made.

But for now, he’ll have to be happy with his favorite dessert – apple pie, made by his daughters, and vanilla ice cream.

Tera made the crust on these. She’s something like a professional pie crust maker…only she doesn’t charge…for family members. You can use your favorite recipe, store bought pie crust, or this one right here.

I made the filling…cough…if you can call it “making”. It’s as easy as 123, seriously.

  • 1 – peel and slice apples
  • 2 – pile on the center of a 6-8 inch round of pie dough
  • 3 – sprinkle with cinnamon and brown sugar

Fold the crusts over the apples and bake at 425 for 10 minutes. Turn the oven down and bake for 30 more minutes, or until crust is golden.

Serve it up with the best vanilla ice cream you can find.

These would be fabulous after tackling a 14er like the one we hiked a few days ago. As a matter of fact, why not make them ahead and pack one as a snack? Yum! Why didn’t I think of that before???

Happy Father’s Day, Dad. I love you lots! <3