Facebook Twitter Gplus Flickr Pinterest LinkedIn
The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Fettuccine Alfredo Recipe

9553edda49167640d33ffa27976bb2d9There are some recipes that we probably shouldn’t know how to make from scratch, like alfredo sauce. Alas, it is my joy to bring them to you even so.  You know, for special occasions.

I begged a restaurant waitress to ask the chef for this recipe and, somehow, I walked out with a list of ingredients and free access to make this buttery, cheesy calorie-loaded dish at home as soon… as soon as I figured out the chef’s technique and quantities.

Oh dear. Oh me. Oh my. Help me.


  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 1/2 cups grated parmesan cheese
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper
  • Ground pepper
  • 1/2 cup white wine (optional)

Melt butter in medium-large sauce pan on low heat. After it is melted, sprinkle in flour & whisk. Cook for a couple of minutes on medium heat while continuing to whisk.

Measure other ingredients so they are ready to go when the time is right. Blend milk, cream and cream cheese on medium-low speed until smooth in blender.

Pour milk, cream & cream cheese mixture into pan while still whisking. Sauce will thicken within a few minutes of cooking.

Stir cheese & seasonings into sauce and allow to melt while whisking. Add white wine (optional).

Following instructions on package, cook fettuccine (or your favorite kind of pasta).

Drain pasta when cooked and toss with some olive oil and perhaps chopped parsley.

Place sauce over pasta and perhaps some grilled chicken breast and top with whatever you like such as sliced green onions, diced tomatoes or parsley  for a little dazzle of color.

Print Friendly, PDF & Email

Homemade Spaghetti Sauce and Garlic Bread Recipe


It’s a snow day here in the Seattle area.

I’m thinking about hopping onto a sled later. Or maybe I’ll just blog. Or maybe I’ll open the B&B for snacks & coffee to the people waiting on the side of the freeway for Snoqualmie Pass to open. Or maybe I’ll just blog. Yeah, I’ll blog.

Spaghetti Sauce:

  • 1 pound Italian sausage
  • 1 pound ground turkey
  • 1 large yellow onion
  • 5 cloves fresh garlic
  • 1 – 1 lb 12 oz. can Italian recipe crushed tomatoes
  • 12 oz. tomato paste
  • 3-4 stalks fresh basil
  • 3-4 stalks fresh oregano
  • 1 – 187 ml or 6-7 ounces chardonnay or chicken broth (add more if sauce is too thick for your liking)
  • 1 can olives and olive juice, sliced or chopped
  • 2 tablespoons brown sugar
  • Salt & pepper to taste
  • Optional: sliced mushrooms

To make the sauce, place Italian pork and ground turkey in pan to cook. Salt & pepper meat.

Chop herbs, mince garlic and dice onions while meat is cooking.

When meat is almost done cooking, add a few tablespoons of olive oil if needed. Then add diced onion. If using ground beef instead of turkey, drain meat.

After onions are golden and almost translucent, add garlic, crushed tomatoes, tomato paste, brown sugar, chardonnay, and salt & pepper to taste. Add drained & chopped or sliced olives with juice and, if desired, add mushrooms.

The Noodles:

Follow time instructions on package to cook noodles and remember not to add the pasta until your water is boiling. Keep things interesting by using different kinds of noodles when you make spaghetti. Penne, linguine or Cellentani are all fun options. If you decide to mix them, be sure to pay close attention to the cooking times. Add longest cooking first then add the noodles with the lesser cooking time as you count down. After draining the water off the pasta, stir in a bit of olive oil for added flavor and to prevent your noodles from sticking together.

Garlic Bread:

  • 1 loaf French bread
  • 2 tablespoons olive oil (for frying onions)
  • 1/4 medium diced yellow onion, finely diced (optional)
  • 1 cup butter, softened
  • 1/8 teaspoon salt
  • 3-5 cloves of garlic, minced
  • 1 teaspoon chopped, fresh parsley
  • 1 teaspoon chopped, fresh oregano
  • 1 teaspoon chopped, fresh basil

Heat olive oil on medium heat in a small pan. Add diced onions and fry until golden brown. Remove from heat and cool onions.

Place butter and remaining ingredients in bowl.

Blend ingredients together until well combined.

Cut bread in half lengthwise.

Spread butter liberally onto bread.

Place in oven and keep oven door a wee bit open so you can keep an eye on your bread.

Remove from oven when golden brown and top is slightly crispy. Cut into slices for all to enjoy… except for the poor people sitting on the side of the freeway. In their cars. In the snow. I am a terrible person.

A terrible person who reeks of garlic and is enjoying her fireplace all to herself. Just for now.

Print Friendly, PDF & Email

Fresh and Zesty Guacamole Recipe

If eating a rainbow of colors is a healthy way to fill your plate, then homemade pico de gallo salsa and guacamole are two foods we should eat every day. I could do that. If I must. Let’s make some guacamole that will knock your socks off, flop you on the couch, and make you endure an episode of Dancing with the Stars… if you must.



  • 1/4 red onion, finely diced
  • 1 large tomato, diced
  • 3 avocados, smashed as much as you like
  • 1/2 bunch cilantro, chopped fine
  • 1 Jalapeno pepper, stem & seeds removed  & minced (wash hands well after chopping)
  • Juice of one small, fresh lime
  • 2 teaspoons cumin
  • 1/2 sea salt (or more if needed)
  • Course ground pepper

Add all ingredients to a medium bowl and stir.

Tip: If you want to make this recipe even easier, just make a double batch of pico de gallo and stir half of it into your avocado. Add salt & pepper & stir.

Please pass the chips. And the remote.

Print Friendly, PDF & Email

Pico de Gallo Salsa Recipe


If you love freshly grilled Mexican food, you’ve surely enjoyed pico de gallo on your favorite dish. While many focus on trying to get the grilled chicken or beef recipe down to a science, it is actually the pico de gallo that brings the fresh & sassy flavor to the fiesta. This can be made a few hours in advance and refrigerated so that the flavors have time to fully blend together.

Fresh tomatoes from the garden are the very, very best. There is no comparison.

“Cilantro, my favorite herb of all. I love you.”

English or garden cucumbers… either will work perfectly.

Add a few tears.

Add some garlic, lime juice, cumin, salt and pepper. Soak in the beautiful colors for a moment and then stir.

Pico de gallo

  • 8 Roma tomatoes (other varieties of tomatoes will work just fine)
  • 1/2 red onion
  • 1/2 English cucumber
  • 1 bunch of cilantro
  • 3 garlic cloves
  • 1 lime
  • 1 teaspoon cumin
  • Salt & pepper
  • Half (or whole) Jalapeno pepper, seeds removed & finely diced (wash hands well after cutting pepper)

Using a sharp knife, dice tomatoes, onion and cucumber into small pieces and place in a medium bowl. Remove leaves from cilantro stalks and chop until small and add to bowl. Remove garlic cloves from garlic bulb. Peel and then use grater to grate into bowl. Cut lime in half and squeeze juice into bowl. Stir ingredients and add salt and pepper to taste.

Print Friendly, PDF & Email

Chopped Pizza Salad Recipe

What could be a healthier way to eat a family favorite like pizza than out of a salad bowl? I can’t make any promises that it will become a replacement but I can tell you that we’ve been eating a whole lot more salad at our house since we created this recipe!


  • 8-10 mini tomatoes, cut in half
  • 1/2 medium onion, grated
  • 2 sprigs fresh basil, chopped
  • 4 sprigs fresh oregano, stemmed
  • 2 tablespoons olive oil
  • 1 head romaine lettuce, chopped
  • 5-6 pieces of Canadian bacon, diced
  • 10 ounces mini pepperoni (or chopped regular size pepperoni)
  • 1 cup olives, sliced or chopped
  • 1 cup mozzarella cheese, grated
  • 1 cup ranch dressing
  • Sea salt
  • Coarse ground pepper

You can vary the ingredients a lot to your liking but here are the measurements we use for our pizza salad.

Place tomatoes, onion, basil, oregano, olive oil. lettuce, Canadian bacon, pepperoni, olives, cheese, and ranch dressing in a medium-large bowl. Toss salad right before it’s time to serve. Add sea salt & pepper to taste and toss again.

Più delizioso!

Print Friendly, PDF & Email

Homemade Baked Chimichangas Recipe

Many years ago I worked for a bank. I did not fit in. Every night when the tellers went to their adding machines, my skin would crawl as they clicked away. I was not a good balancer. I am detailed about artsy farts-y things and relationships but not so much in others. Lord knows I tried but I just had too good of a time with my customers & made mistakes because of it.


Me in my “big bang” theory days. After trying my hand at being a teller, I moved on and up to a corporate branch  where I would send 60 million dollar wires for large companies to the wrong country… but I had fun.

One time I was invited to have lunch with my amazing manager and the company’s vice president. My manager always saw something special in me and favored my personality while I drove our operations manager crazy with my balancing, or I should say, lack of. Anyhow, the lunch our bank’s chef made was delicious and very memorable. I happen to have the recipe & thought I’d share it with you. I did change it up just a little. Good things do come out of those who couldn’t balance a days work if their life depended on it!

Brown a pound of ground beef.

Add a little chopped onion.

After meat is finished cooking, drain a bit & add in 1/2 can of enchilada sauce and one small can of mild green chilis. You can find both in the Mexican food section of your grocery store. You can also add a little bit (tablespoon or so) of taco or salsa seasoning for added flavor.

Mmmm…. saucy!

While meat is swimming in its flavors, butter both sides of 6 large burrito sized flour tortillas.

Place a large spoonful of meat on tortilla.

Top with cheese – but, of course!

Fold right & left sides inward, then fold top downward and then fold bottom upward.

Finish off by flipping chimi over & placing on a baking sheet.

While they bake at 350 degrees for about 20 minutes or until golden brown & deliciously crispy, you can prepare the trimmings that you enjoy!

Here’s to all of those who have the gift of balancing their checkbook to the penny. We should do dinner. I’ll cook and you can balance my checkbook…

This recipe was ridiculously good and easy. My only regret is waiting 20 years to make chimis!

Print Friendly, PDF & Email

Julia Child’s Flaming Crepes Suzette (Crepes with Orange Butter, Flambees)


Although tempting to sell my own copy of “Mastering the Art of French Cooking” along with some of the hair I pulled out while cooking from it, I held onto it because I have learned so much from Julia. One of the recipes that has been calling my name… maybe not my name but rather Suzette’s name is Crepe’s Suzette. Why has it been calling? Well, for the flames, of course. I freak out about heights, closed in spaces, being misunderstood and fire so this was a challenge for me.

First we make Crepes Fines Sucrees

Place ingredients in the blender in the order in which they are listed.

3/4 cup milk

3/4 cup water

3 egg yolks

1 Tbs. granulated sugar

3 Tbs. orange liquer, rum or brandy – I used Grand Marnier – Lapostolle triple orange liqeur from the adorable mini bottle but it wasn’t enough so you’ll want to be sure you buy enough for your crepes. Don’t be deceived by the super cuteness of the minis!

1 cup of flour

5 Tbs. melted butter

It will look something like this when you are done placing the ingredients in the blender. How cool looking are those layers?? Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more.

After blended, your crepe batter should look like this. Cover and refrigerate for at least 2 hours or overnight.

Orange Butter

In a food processor, place 1/2 cup sugar in the container along with the orange part of the peel.

I stood there and stared at my orange.What did Julia mean this time? She didn’t mention a zester so I was lost.

Aha! I realized this is why she had the veggie peeler listed as a tool. I was to use it to take the zest off of the orange. Give me a “D”. Give me an “E”. Give me an “A”… Yay, Deanna!

Wondering why one spot is still on the orange? It had a little bad spot so I didn’t want to place it in the recipe. You know what that looks like?

I know, right?! Totally looks like lips! Now my orange was staring back at me. I think I’ll name her Suzette.

Place orange peels into the processor with the sugar and process for a minute or until finely blended.


Add two sticks (1/2 pound) of butter cut into small pieces. Process until smooth and almost fluffy.

Add 1/2 cup of the orange juice…

and 3 Tbs. orange liqeur – Are you kiddin’ me? I paid $4 for this little bottle and I ran out after 4 1/2 tablespoons??  I had to use some leftover triple sec from another Julia recipe.

Okay, here she says to add more orange juice – as much as the butter can take and still remain creamy. I added just a touch more o.j. and it started to look like this… not so creamy now if you ask me. How exactly, Julia, are we supposed to predict when the butter has reached it’s creaminess limit? It’s not like I can draw lips on it & have it tell me when it’s reached it’s limit. Set butter aside or save in refrigerator if you are waiting until later to make the crepes.

It was at this point that I followed the instructions right into something that looked vaguely familiar… ah yes… that’s why it’ s familiar. I JUST made this five minutes ago in a food processor! Thank you, Julia, for the extremely difficult back up instructions in case your readers are using an electric mixer INSTEAD of a processor. I know this blog post is getting wordy but believe me, there are a few choice words that I am not using here so I have saved you some reading… and corruption.

The Big Finish

Remove crepe batter from the fridge.

Cook crepes and set aside. The good news is that by the time I finished the orange butter and the unnecessary orange butter, the crepes had been in the fridge long enough for me to cook them.

Place the orange butter in the chafing dish and heat until it is bubbling.

Dip both sides of crepe in butter.

Fold in half and in half again and place on edge of chafing dish. Rapidly continue with rest of the crepes until all have been dipped, folded and arranged. Sprinkle the crepes with sugar.

Pour over them the orange liqeur and cognac. Avert your face and ignite the liqeur with a lighted match. Shake the chafing dish gently back and forth while spooning the flaming liqeur over the crepes until the fire dies down.

… until the fire dies down.

… until the fire dies down.

… until the fire dies down.

… until the excitement dies down.

…until the depression settles in over the fact that you pretty much have the same crepe that you had pre-fire show and you are left with the second realization that the freakin’ $40 cookbook that you loathe would only sell for 99 cents on ebay with all the butter and orange liqeurs that you’ve spilled on it.

My review of Crepes Suzette? Well, they’re tasty but need some chocolate sauce on them. I suppose that defeats the recipe a bit. I’ve had better luck with Julia’s savory dishes than her desserts. My family has been begging for the Boeuf Bourguignon again so maybe it’s time to take a time-out from French sweets and oranges with lips.

Julie and Julia movie DVD give-away!

Tomorrow, January 2nd, we’ll be celebrating 20,000 hits on our blog! Yay! This calls for a comment contest give-away!

Enter to win a copy of Julie and Julia on DVD.

  • Just leave a comment on this post with your creative alternate use my big hardback copy of my Julia Child’s cookbook!
  • If you win, I will be sending you Julia and Julia on DVD.
  • Leave your comment with a way for me to contact you if you win (either a blog link or email).
  • Deadline to enter is by January 5, 2010 (recorded by the time stamp of your comment).
  • The winner will be announced sometime on January 6th on this post.

* One winner will be chosen using the Random.org integer generator.

Until next time, XOXOXO from Suzette and I !

Print Friendly, PDF & Email

Taco Quiche Recipe

Once upon a time, there was a little girl who was dragged to brunch. Brunch was scary for the little girl because it meant two things.

One, it meant that two meal opportunities were condensed down to one meal opportunity. This was not a good thing for the little foodie blogger in the making.


Two, the main dish at brunch was always quiche – ew-y gooey, lukewarm, tasteless (except for the broccoli!) quiche. The very name sounded ew-y gooey.

Then one day the little girl grew up and decided she was going to invent a quiche that was firm, hot, and filled with flavor. This blog post is about one of the many flavorful quiches that she now makes.

Enter taco quiche. Ole’!

Preheat oven to 350 degrees and get ready for a fiesta! Chop about 1/2 cup of yellow onion and toss into frying pan.

Add about 1/4 pound of ground beef and sizzle, sizzle, sizzle.

Drain grease and rinse well. Pat down with a clean paper towel to help remove as much excess juice as you can so that it doesn’t make your quiche ewy gooey.

Add your favorite taco seasoning in the amount the package says to add for 1/4 pound of beef (or just add 1/4 of a package of taco seasoning), but instead of adding water, try this trick…

Drain the olive juice from the can of sliced olives. Use about 1/4 cup.

Add the olive juice to the meat instead of water.


To prepare the quiche pan, just spray with cooking spray. By the way, never ever, ever use baking spray for savory dishes! It has a sweet taste that will ruin your savory meals. Save the baking spray for the sweet recipes. Gives me the shivers just thinking about using it on a savory dish!

Place your homemade pie crust in the pan. That is unless you cheated like I did. In that case, place your store bought pie crust in your pie plate. If you do make a homemade crust, check the sugar content. Again, this is a savory dish so you don’t want a sweet crust. When it comes to pre-made crusts, Pillsbury is a great brand to use as the off brands sometimes have too much sugar in them.

Preheat oven to 350F. Bake pie crust for 15-20 minutes until done.

Okay, meat is cooked, pie crust is baked. Time for the filling!  Place nine eggs in a medium bowl and beat well. Add salt & pepper to taste. I use this trick to help me decide how much to use… I shake the salt and grind the pepper about two times each per egg when I make quiche.

Now we add the milk. Wrong!

Now we add the half & half. Wrong!

If you’ve survived ewy gooey quiches like I have I am sure that you will put your foot down with me and declare heavy cream! Yeah for heavy cream! Just 1/8th of a cup will do.

Next add the olives that were left from the can we drained above and about 1 cup of grated cheddar cheese

Add 1/8 cup of taco seasoning.

Now for my favorite part! Cilantro! Chop a small handful and add. Mmmmm…. smells better than Tijuana!

Finally the grand finale – taco beef! Stir in well.

Pour quiche mixture into baked pie crust and place on a cookie sheet just in case it drips.

Bake for about one hour.

Serve hot with your favorite toppings like finely chiffonade lettuce, guacamole, sour cream, salsa and, of course, extra cheese, please!

And she and her blog readers lived happily ever after.

Print Friendly, PDF & Email

Homecoming Dinner Party With Cheese Fondue Recipe

Dotter has dinner parties every year before all of the big high school shindigs.


This weekend we celebrated homecoming with a fondue party. Fondue is such a fun way to have dinner together since it takes longer to eat than most meals due to cooking your food at the table. It is easy to get your fondue forks mixed up and everyone gets to eat just what they like so it creates plenty of fun conversation! Here’s our homecoming fondue party…


Waiting for everyone to arrive.


One of the trickiest parts to high school dances, pinning on the boutonniere.


Our table full of goodies… cheese filled pasta. chicken, beef, sourdough bread, herbed chicken broth & olive oil and homemade cheese fondue.

Cheddar Cheese Fondue Recipe

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 cup hefferveisen beer
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons mustard
  • 2-3 cloves minced or smashed fresh garlic
  • 1-2  teaspoons cayenne pepper (optional)
  • 1 pound block* sharp cheddar cheese, grated (or more, if desired)
  • Sea salt & pepper to taste

Heat olive oil in a large saucepan. Sprinkle in flour and stir & cook for a couple of minutes (don’t skip this step or your fondue will taste yucky – like flour). Add liquids while continuing to whisk. Add remaining ingredients and cook on low heat until cheese is completely melted. Place in fondue pot or in crock pot to keep warm. If heated too high, sauce can separate, so be sure to keep over low heat.

*Block cheese is best because it’s not coated in cornstarch & will melt much better than pre-grated cheese.

Measurements can vary for your own preference. Heat in electric fondue pot at about 300 degrees until smooth. Play with the temperature as needed to keep the right texture. This sauce is great served with pieces of sourdough bread.



These are the girls’ traditional garbage bag dress cover-ups. Ready to eat.


Dessert for dipping. Yummers.


Caramel sauce = true love.


Homemade smooth, shiny chocolate sauce with sprinkles, graham cracker crumbs, and walnuts. Sorry, we do not serve this for breakfast at the B & B… well, maybe if you requested it we could.


The annual stair step picture. So nice!


Please! No more pics.


And finally… this is dotter standing in front of her great grandmother’s mirror. She thought it would be neat to have her picture in front of it for homecoming this year. I agree.

I am so proud of her and incredibly sentimental. I love this girl!

Print Friendly, PDF & Email

Julia Child’s Soufflé Au Chocolat (Chocolate Soufflé) Recipe


Which recipe would you like to see Deanna blog from Julia Child’s cookbook, Mastering the Art of French Cooking?

Chocolat Souffle – Perhaps a fallen frenzy? 67%

Crepes Suzette – Involves flames. Need I say more? 22%

Pate De Canard En Crout – Will I be too chicken to bone a duck? 11%


Meryl Streep as Julia Child in Julie & Julia by Sony Pictures

Almost two weeks ago I placed this blog post into your hands. You were asked to vote on the recipe that you’d like to see me make from Julia Child’s cookbook, Mastering the Art of French Cooking and you chose Soufflé Au Chocolat. In the meantime, I managed to completely screw up a recipe for blackberry cobbler. Seriously? Who messes up a cobbler? Deanna does. After I pulled out my self-help books and recited my affirmations out loud in front of the mirror, I dusted off my copy of Julia’s book of French torture and began the soufflé.

Preheat oven to 425 degrees.

Step 1:

7 ounces of semi-sweet or sweet baking chocolate

I used Hershey’s Special Dark since that is what I had in my pantry. French women everywhere are probably cringing right now.

1/3 cup strong coffee

Have I introduced you to my KitchenAid Coffee Grinder yet? I love it! It has adjustable stainless-steel cutting burrs for 15 different grind sizes but mostly I love the way it looks.

Small saucepan with cover set in a larger pan of almost simmering water

Place chocolate and coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove from heat and let the chocolate melt while you proceed with the recipe.

One square to spare for my honey!

I could just stop right now and be very happy. Why is it that if you spill one tiny drop of water in chocolate it becomes white and maybe even hardens but you poor coffee in it and it becomes shiny and smooth??

Step 2:

1/2 Tb softened butter

A 2 – 2 1/2 quart soufflé dish or straight-sided baking dish 7 1/2 to 8 inches in diameter

Smear the inside of the dish with butter.

Surround with a collar of buttered aluminum foil (double thickness) to reach above the rim of the dish.


It took my sixteen-year-old daughter to come up with this contraption while I got the rest of the ingredients ready.

Step 3:

1/3 cup all-purpose flour

A 2-quart saucepan

A wire whip – I’m guessing a whisk will do

2-cup milk

3 Tb butter

Measure the flour into the saucepan.

Start whisking in the milk by dribbles – I do love the word dribbles. Well, maybe not when it comes to babies but other than that I do love the word dribbles.

…to make a perfectly smooth cream; rapidly whisk in the rest.

Hey! It worked! Coolio!

Add the butter, and stir over moderate heat until boiling; boil, stirring, for 2 minutes. Remove from heat and beat 1 minute or so to cool slightly.

Step 4:

4 egg yolks (Be sure to save the egg whites. You will need them soon!)

1 Tb pure vanilla extract

One by one, whisk the egg yolks into the hot sauce

…then the smoothly melted chocolate

Let’s stop and take it in. Mmmmm…. swirly goodness and mercy!

…and finally the vanilla.

Step 5

6 egg whites

1/8 tsp salt

1/2 cup sugar

Beat the egg whites and salt in a separate bowl…

Okay, so I took pictures of each obvious transition stage while the egg whites were forming into a peak.

Stage one – Bubbles.

Stage two – Latte foam.

Stage three – Soft peaks.

… until soft peaks are formed. Then, by sprinkles, beat in the sugar and continue until shining peaks are formed. – I can only imagine how long this took before KitchenAid. Thank you, KitchenAid!

Stage four – Creamy goodness.

Stage five – Shiny, stiff peaks! If your eggs start to get watery, you have reached stage six and you need to completely start over.

Scrape the chocolate mixture into the side of the egg white bowl. – Now that’s what I call “culinary arts!”

…delicately fold them together. – This is when I finally got nervous, well, with all that work to get the eggs just right, I’d hate to loose the fluff! Julia never told me how much to stir so I took the brownies approach and decided not to over stir. In time travel, I would go back and stir just a little more.

Turn the soufflé mixture into the prepared mold and set on a rack in the lower level of the preheated oven. Turn oven down to 375 degrees.

Step 6:

Powdered sugar in a sieve or shaker

In 35-40 minutes, when soufflé is well risen and the top has cracked, rapidly sprinkle the surface with powdered sugar; continue baking another 5 – 10 minutes. Soufflé is still creamy at the center when a skewer plunged down through a surface crack comes out slightly coated.

It is fully done and will stand up well (if that is how you like it) when the skewer comes out clean. Serve at once.

Now, in my defense, the skewer did come out clean and the soufflé certainly did seem to rise but…

…the moment I gently tugged on the foil to pull it out, this happened. I am starting to consider writing a blog about skydiving. I think it might be easier than this.

Here is what my piece of Soufflé Au Chocolat looked like. I found it to be something short of a treat. It was light and goopy… and no, not gooey like perfectly baked brownies are. It is supposed to be this way in the middle but I just don’t like that kind of texture.

It has been a long afternoon. I’m going to take it easy with a cup of hot green tea after I re-read my affirmations. I hope you will meet me back here again soon when we will be blogging Top Ramen.

I will rise when my soufflé falls.

I will rise when my soufflé falls.

I will rise when my soufflé falls.

Print Friendly, PDF & Email
© Deanna Morauski 2009-2017