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.

IMG_0992Combine…

  • 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…

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Caution: Hot Sauce!

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So, I don’t know what’s wrong with me. I’ve never been a huge condiment fan, but suddenly I find myself eating hot sauce on everything. It’s crazy! After polishing off the remains of the Cholula (who can resist the cute bottles!) and chugging down the “Breakfast on the Edge”, I knew I had to do something about this…

Like make my own.  Yeah.

I browsed recipes, but in the end, just looked at the ingredients on the bottle and tried to replicate what I liked. Of course, who knows what “natural flavor” and “spices” really embody. At the very least, I now know what’s really in my hot sauce! And it’s as simple as this…

(Makes about 16oz. )

3 oz. package dried red peppers

boiling water

2 small cloves garlic

1 1/2 t. ground chipotle

1/2 c. distilled vinegar

1 T. salt

1 t. smoked salt

1 T. organic cane sugar

2 T. butter

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Soak the peppers in the hot water for about 30 minutes.

Put the vinegar, garlic, chipotle powder, sugar, salt and soaked, drained peppers (reserve liquid) in a blender…

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And puree until well blended, adding the reserved water to get the right consistency. Strain through a mesh strainer, unless you want all the seeds. They will make the heat much more intense. I prefer the look of no seeds. I know, it’s all about looks, right?

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Use a spoon to get ever last drop of delicious liquid out of the pulpiness.

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Place the strained liquid into a sauce pan and bring to a boil.

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Add butter and whisk to combine. Lower to a simmer and let cook for 30 minutes, whisking occasionally. Let cool before bottling.

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And be ready for some HOT STUFF!

This is the perfect thing to make on a freezingly bitter cold day because it warms you up from the outside in. No kidding! I was practically sweating while making it. And remember – DON’T rub your eyes or skin after handling peppers! Here’s a cool tip from Alton Brown on Good Eats to help take care of that! (Start watching the video at 14:48 for the hot pepper tip, or watch the whole video for a very interesting and practical guide on knives, knife handling, cutting boards and chopping techniques.)

To prevent burning your hands with capsaicin, the oil in hot peppers that causes such discomfort, occasionally dip your fingers into a 5 to 1 solution of water and bleach while you’re working. That will turn the capsaicin into a water soluble salt that washes away with water.

How cool is that?

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Next up, I’ll share one of my recently discovered favorite breakfast dishes that, of course, calls for hot sauce.

Speaking of breakfast dishes…

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I stumbled upon a frittata idea just this morning by accident and absolutely have to share it with you this minute!

Sauteed mushrooms, spinach, and cubed, leftover sweet potato (winter squashes like butternut or pumpkin would work as well) – seasoned with fresh rosemary, oregano, sage and salt and pepper. Pour eggs and cream over the mixture, sprinkle on some cheese (creamy goat or something sharp would be outrageous, but I just had cheddar.) and bake until set. Oh my! I love “accidental stumbles” in the kitchen!

And speaking of eggs…

My Mom bought some beautiful Cuckoo and Black Copper Marans and Welsummer hens and chicks (originating from France and Holland, respectively) and we hope to have our own farm fresh eggs soon.

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Black Copper Maran eggs are a dark chocolaty brown – the darkest of any other laying hens. These eggs are prized by French chefs and and are so expensive here in the US that a 3 egg omelet would cost $30.00! I wonder if someone could even enjoy eating an omelet that expensive?? Anyway, Mom wants to get several breeds of chickens that lay eggs of all different colors, so I’m excited to see that egg basket when they start laying!

Speaking of chickens…

My Mom is not only a chicken farmer, along with a gillion other titles, but she’s a great artist too. And, over on her garden/chicken blog, she’s giving away this oil painting of a Columbian Rock chicken. It’s it lovely?

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Folksy Chicken

Head over to Rosemary, Lavender and Thyme for a chance to win!

Speaking of winning…

Just kidding! I’m done…for now.

But don’t you wish I wasn’t? Winning is always such a great topic!

Oven Sweet Potato Fries with Rosemary

There were only four of us tonight for dinner. It’s kind of strange. I should be used to anything by now as there is always a different number of people at our table and I never know very far in advance how many it will be. This week it was  5, 9, 7, 3, 9, 12, and 7, respectively.

It’s a grocery shopper’s/ cook’s nightmare. There aren’t that many people home to eat the leftovers either. I love leftovers.

Once.

When I have to eat them 3 days in a row? I’ve got an issue with that.

Ah, the simplicity of the full family table! Now life is more complicated…

So, I should get better about gauging how much food five of us eat, but as you can see, I don’t get consistent practice. :D

Anyway, tonight we had hamburgers – it’s not too hard to estimate quantity there – and sweet potato fries.

I’m not a fan of fast food and will usually eat leftovers 2 days in a row before going out for a burger and fries. I’m very picky about my burger and fries and most fast food places just, well… gross me out. But last week, we went out to Smashburger, a new joint that arrived in OKC just a couple years ago. (Two years in town and I’ve never been before. See? Like I said, I don’t do much fast food.) I was impressed! The burger was delicious and the sides were amazing – asparagus, green beans and carrots, fried pickles, crunchy fried onions (yeah, I’m picky about those, too.) and rosemary sweet potato fries.

In their own words –

EVERY BURGER DESERVES A GOOD SIDEKICK.

Romeo had Juliet. Peanut butter has jelly.
And your Smashburger has tasty signature sides like
Smashfries, sweet potato fries and haystack onions
to keep it company and your taste buds very, very happy.
~~~~~~~~~~~~~~~~~~~
Like I said, I’m picky about my fries, like, I don’t even order them I’m so picky about my fries. I can’t think of the last time I had a french fry that was worth eating. Well, until these Rosemary Sweet Potato fries slid onto the table…

Why, Smashburger? Why?

Since that fateful day, I’ve made my own version of Sweet Potato fries with Rosemary – twice.

It’s just olive oil, rosemary, salt, pepper and, of course, sweet potatoes.

Bake in the oven @ 450 for 45 minutes, stirring occasionally. These don’t have the crunch that deep frying would give them, but hey, they are WAY healthier!

Enjoy with some homemade ketchup, ranch dressing or a creamy horseradish dip.

And let me know what you think of Smashburger if you’ve tried it! :D