Category Archives: Souffles

RECIPE: The Great New Year’s Eve Raspberry-Lemon Souffle Disaster!

I thought about not even writing about this recipe because it went so wrong but the fact is that sometimes when we cook things don’t go as we hoped they would. In fact, sometimes they’re a down right disaster! This is one of those instances. This one actually made me cry. I kid you not! There are several reasons for this outburst and a few are obvious – it was New Year’s Eve and I wanted it to be perfect.

Other not so obvious reasons were the fact that I felt deep down that this was going to be the BEST souffle I’ve made all year plus there was the feeling that 2011 was just trying to kick me in the ass just ONE MORE TIME before New Year’s because personally in my family 2011 SUCKED! I am glad it’s gone but I really miss my sister who didn’t make it to 2012 with us all! With all that going through my little brain I think you can see where the outpouring of emotion came from. It wasn’t just a souffle. It was another cheap shot from 2011! At least that’s the way I saw it!

So anyway…on with the recipe. I found this recipe for Raspberry-Lemon Souffles at and my heart just started to sing. Man, those sound sooo good! I had to try it and it would be the BEST souffle ever made by moi! I was sure of it. I’ve mastered several different souffles this year so this would be a piece of cake…err…souffle!

So I whipped up the recipe exactly as it read and I cut no corners. I was extra careful to whip the egg whites just right and incorporate them into the raspberry goodness as per proper souffle protocol. Now as is the usual challenge I never have exactly the right size souffle dish any given recipe is asking for. I mean HOW MANY different size souffle dishes are there? I’ve got three sizes already and NONE of them were the right size. The ones that I had closest to the 3/4 cup souffle dishes that they asked for were more like 1 cup souffle dishes. Just a little big so no big deal. I would just cook them a few minutes longer which I’ve done before with my other souffles.

I carefully put them in the oven and awaited the glorious rewards that would be my BEST souffle EVER!! I would show 2011 that I was not going to be beat down once and for all.

As per my usually souffle protocol I quietly turned on the oven light and began to film what was happening in the oven so that I could share my triumph with you all. Matt and I were quietly talking and laughing at the fact that they all appeared to be breathing in the oven. Inflating up with a deep breath and then gentle breathing out a little only to breathe in again and inflate. Oh what fun to watch! Then the horror began (watch the video to see it beginning with your own eyes! Oh the INHUMANITY!)

I told you it was horrible! Immediately after that I opened the oven to rescue what I could of the mangled souffle. As I picked up the cookie sheet with the four souffles on it I lost my grip because it was too heavy to pick up with one hand. Naturally I tried to grab it with my other hand (which was, by the way, NAKED) and proceeded to not only burn myself but also dropped the whole thing in the oven and the apparently practically uncooked souffles spread their guts all over my oven, the floor and anywhere else it could ooze to. Here is another video of the carnage:

And another photo:

There is no more documentation after this because the tears in my eyes were clouding the camera screen and I was in need of a really BIG glass of wine at this point. I shut the oven off and walked away. Matt cleaned up most of the excess and the rest I left for the morning.

What went wrong? I have no idea. I followed the recipe to a tee. I didn’t change anything. I followed the usual process for making souffles. All looked perfectly fine but yet everything was wrong. They collapsed on themselves and they were completely liquid inside still even after the allotted cooking time (which I adjusted a little longer being my dishes were bigger than the recipe called for). I haven’t a clue what went wrong. If any of you have experience in souffles and have an idea of where it all went wrong I am listening.

My mom told me not to cry over spilled souffles and suggested that I could try it again. I told her I thought I might be too scarred to try this recipe again. She admitted to me that a lemon meringue pie had inflicted the same scars on her years ago and she’s never tried to make one again. Maybe I will try this one again but not until I have some idea of what went so terribly wrong. Needless to say I can’t tell you how it tasted but I did lick a spoon before putting it in the oven and it tasted really nice. I can only assume the finished product would have too.

All I have left to say is ‘Goodbye 2011, don’t let the door kick you in the ass!’

Image: David Castillo Dominici /


RECIPE: Chocolate Souffle

I think this is about the fourth souffle I’ve done this year. What can I tell you? I’ve got the souffle dishes of all different sizes and I want to perfect my souffle making skills so what’s a woman to do.

When I heard that you could make a chocolate souffle I was all over it. So I did my research on the internet to find the perfect recipe to try. I found this Chocolate Souffle recipe at I was in love. Me, Chocolate, and a nice wine. Again I was in love. 🙂

I found this recipe extremely easy to make. I created it from start to finish in about 30 minutes with a eagerly waiting guest enjoying a nice glass of vino. Once everything was mixed and incorporated I was free to join my guest on the lanai while waiting for the time to beep.

Before the fall...

One thing I did do incorrectly was incorporating the egg whites into the rest of the mixture. If you’ve read my previous souffle posts you’ll know that this is the most important part of making a souffle that rises really well. I didn’t do that with this recipe not because I didn’t know how but because I wasn’t paying attention until it was too late. I was so enamored with the concept of chocolate souffles and enjoying them with my guest that I realized too late that I had just brutally mixed all the ingredients together. My bad!

The resulting souffles were outstandingly delicious but flat. The never rose to the heights that were expected of them but that was my fault. However, like I’ve said in my other souffle posts, even a souffle that turns out bad is still a great tasting souffle and this one was no exception. Coating the inside of the ramekins with Pam spray and sprinkling sugar around the edges gives these chocolate souffles some crunchy sweetness as does the sprinkling of powdered sugar on top. Do make these and let me know what you think. 🙂

RECIPE: Broccoli And Goat Cheese Souffle

Since making my first cheese souffle at the beginning of this year I’ve been on a quest to try as many souffle recipes as possible. Each time you make one you get better at it plus…well I bought all these souffle dishes of all sorts of sizes so I have to use them right?

If you read my blog regularly then you’re probably also catching on to the fact that I love goat cheese. I’ve declared my love for it in previous posts and so you know that I am not shy about my obsession. So when I found this recipe for a Broccoli & Goat Cheese Souffle at I knew it had my name written all over it.

The ingredient list is nothing to be scared of and most of them you’ll probably have in your kitchen anyway. The hardest thing about the recipe is the technique for incorporating the frothy egg whites into the rest of the ingredients but it’s not as hard as it seems and it’s all part of the process of learning how to make souffles. As I’ve said in previous souffle posts, you really can’t mess up a souffle. Even if it doesn’t rise like it’s suppose to it will still taste good so no harm, no foul. 🙂

I followed this recipe to the T (I know it’s so unlike me to not mess with things right?) except for the fact that I left the dried Rosemary out. I thought I had some but in the middle of making the souffle I discovered I didn’t. Too late to run out and get some I courageously continued on. I really don’t think omitting that ingredient harmed this recipe at all.

If I do say so myself I did incorporate the egg whites perfectly and was very proud of myself. How do you know if you incorporate them correctly? Well, the proof is in what happens in the oven. If your souffle rises like you wouldn’t believe you’ve done your job well and that’s what making a successful souffle is all about.

Now I must warn you, however, that like most souffles this souffle will deflate fast after taking it out of the oven. Unlike previous souffles that I’ve made though THIS souffle probably holds the record for fastest deflating souffle in history. The second I took it out of the oven it was already deflating and by the time I got it on a plate and to the table it looked sad. Really sad! Fortunately to put it out of it’s misery all I had to do is eat it. 🙂 It was really tasty. The goat cheese and dijon mustard gave it a great tang and the broccoli added some nice color, flavor and the feeling that you were eating something that was really good for you.

I highly recommend this recipe and encourage you to try it. Just remember not to take its quick deflation personal. If it rises well in the oven you’ve done your job well and that’s what counts and remember even a souffle that doesn’t rise well is still delicious so you really can’t go wrong.

RECIPE: Grand Marnier Souffle With White Chocolate Sauce And Raspberries

Bursting With Anticipation!

This was only my third attempt at making a souffle. My first one was a Cheese Souffle and my second one was a Chocolate dessert Souffle. It seemed only natural for me to continue on and see what other kinds of souffles there were and find one that my trusty other half would like. When I came across the recipe for this Hot Grand Marnier Souffles from I knew I had to try it. I wanted to do a vanilla souffle but everything that I read stated that the vanilla alone could not disguise the eggy flavor and most said that the answer to that dilemma was Grand Marnier! Who am I to argue?

If you’ve never done a souffle before don’t buy into the hype when it comes to how hard it is to make. Before embarking on my first Cheese Souffle I read up on it and everywhere it seemed that it was a daunting task but I assure you that there are a few simple things that you have to remember to do and it will come out fine. Don’t be intimidated. Even the worst executed souffle is still going to taste wonderful. You can’t mess up good, simple ingredients. If you keep that in mind you are free to have fun and give it a go.

The golden but still gooey Grand Marnier Souffle...

I did make one mistake when making this souffle and that was the fact that the recipe calls for making 6  8-ounce souffles. Upon realizing that my trusty individual ramekins were only 4 ounces each (note to self: get bigger individual ramekins) I decided that I would make one big souffle in my large ramekin. The only reason that this was a mistake is that when it came to baking time I didn’t adjust for the larger capacity. When I took the souffle out of the oven at 10 minutes as per the recipe it looked wonderfully golden on top but it hadn’t risen all the way and when I cut into it, it was still a bit gooey…oh okay it was still batter.

Rising to the occassion!

It was my better half that suggested I put it back in the oven for a bit more time and that’s when it really began to rise. At one point I was afraid it was going to touch the coils in the oven (it didn’t though). Once we decided that it was ready to come out we took a moment to look at it in awe. The thing that I am CERTAIN I did right this time (that I forgot to do correctly with my Chocolate Souffle) is follow the method necessary to incorporate the whipped egg whites with the rest of the ingredients. Doing that one step correctly is the difference between a souffle that rises to the occasion and one that falls flat. Other than that it will still taste the same in my opinion.

I will warn you that once the souffle is out of the oven you have a very limited time for pomp and circumstance because as it cools down it also deflates and once you put the knife into it to serve it, it will deflate so rapidly it’s really sad. At least I was sad…I mean it just LOOKED sad.

But all sadness aside, I topped the individual pieces of souffle with a White Chocolate Sauce from and some raspberries. The resulting dessert was flavorful, sweet but not too sweet and the sides of the souffle had just the right crunch due to the sugar coating along the sides of the ramekins. Overall a wonderful dessert but I would probably do individual souffles next time in order to have a reduced cooking time and a slower deflating presentation. 🙂 Go ahead, make a souffle! You’ll love it!

Louis Bouillot Grand Reserve Sparkling Wine – St. Georges, France & My First Ever Cheese Souffle!