News Taffy

Confession: I’ve overdosed on sweets. There, I said it. We/I’ve had too many desserts lately and I feel like I need to go to detox. This is such a bad time of year anyway with all the holidays but in my family, almost everyone seems to have been born between October and December. Just this last week alone, we’ve had a brown sugar pound cake, pumpkin pie, pecan pie cookies and just last night, Red Velvet soufflés. And next week I will be baking cookies galore for our annual Christmas cookie party! There is no end or relief in sight nor any rest for the wicked.

That being said, I’m going to share the recipe for the Red Velvet Soufflé. Misery loves company after all and I wouldn’t want anyone to think that the cardiologist’s family eats nothing but roots and berries. My family loves soufflés. If one is on the menu, we usually order one for dessert. I used to be intimidated by the very thought of making a soufflé but they are really very easy. The worst part is timing so that a nice hot soufflé is ready after the meal, not too soon nor too late.

My daughter’s birthday is today but I made her a nice birthday dinner last night due to swimming commitments tonight. The whole family also loves Red Velvet cake so I had to try this soufflé version, thinking it would be lighter than baking a whole cake. The recipe wasn’t difficult and indeed, you can freeze these and bake them when ready. I didn’t try freezing but had them ready to pop in the oven soon after we started eating. The sauce whips up in less than 5 minutes and was the perfect compliment to the airy cake. If you are looking for a special dessert to serve at Christmas or later at Valentines, Red Velvet is always pretty.

Red Velvet Soufflés with Whipped Sour Cream

INGREDIENTS:
*1 tbsp. butter
*3 tbsp. granulated sugar
*1 4-oz. bar bittersweet chocolate baking bar, chopped
*5 large eggs, separated
*1/3 cup granulated sugar
*3 tbsp. milk
*1 tbsp. red liquid food coloring
*1 tsp. vanilla
*pinch of salt
*2 tbsp. granulated sugar

DIRECTIONS:  Preheat oven to 350. Grease bottom and sides of 6 (8 oz.) ramekins with butter. Lightly coat with 3 tbsp of sugar, shaking out excess. Place on a baking sheet. Microwave chocolate in a large bowl at 30 second intervals until melted, stirring in between. Add 4 egg yolks, 1/3 cup sugar and next 3 ingredients. Discard remaining egg yolk or use for something else. Beat 5 egg whites and salt at high speed with a mixer until foamy. Add 2 tbsp. of sugar gradually, beating until stiff peaks form. Fold egg whites 1/3 at a time into the chocolate mixture and mix gently. Spoon into ramekins. Bake for 20 to 24 minutes or until soufflés rise and are set. A toothpick should have very few crumbs attached when inserted into the middle. Serve immediately with whipped sour cream.

Whipped Sour Cream

INGREDIENTS:
*3/4 cup heavy cream
*1/2 cup sour cream
*2 tbsp. sugar

DIRECTIONS:  Beat all ingredients together at medium speed until just whipped but still pourable.

Enjoy!
-Lisa