Chocolate Banana Souffle

I was looking for a reason to use my new ramekins for something, and I did some internet research for souffle recipes based on some random ingredients I had laying around. I give you: chocolate banana souffle! Yes, it should probably be fluffier, but it tasted delicious and I'll perfect my technique with practice. Definitely worth a try!

Ingredients

• 3 tablespoons sugar, plus extra for preparing souffle dishes
• 2 ounces semisweet chocolate, coarsely chopped
• 2 teaspoons instant espresso powder, or instant coffee
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder, preferably Dutch-process
• 3 tablespoons cornstarch
• 1/4 tsp salt
• 1/2 cup mashed ripe banana, (1 large)
• 1/4 cup packed light brown sugar
• 1/4 cup low-fat milk
• 5 large egg whites
• 1/8 teaspoon cream of tartar

Instructions

1. Preheat oven to 350°F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.
2. Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
3. Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
4. Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
5. Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.
6. Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.

*recipe adapted from www.eatingwell.com

Flourless Chocolate Cake

Okay, I rarely make something that makes me want to really toot my own horn, but this one is a winner. I am one of those people who loves really, really chocolaty desserts. This is definitely one of those. It's super dense, and perfect for sharing, which is why I'm making it for a pot luck. Give it a try! Fair warning: it is NOT low calorie! :)

Ingredients

• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Favorite Chocolate Chip Cookie

I don't make these so much anymore, because I want to eat them all, but when I'm in the mood for fresh cookies, this is my "go to" recipe. Try it - its very adaptable to your own favorite ingredients too! Ps - these turn out pretty soft and chewy. If you're looking for crispier cookies, this is probably not the recipe you want.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick)
• 1/2 cup cooking oil
• 1/2 cup white sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1 bag semi-sweet or bitter-sweet chocolate chips (I used Ghiradelli brand because that's what I had laying around)

Directions

Preheat the oven to 350 degrees F.

Prepare 2 cookie sheets. Mix flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Beat in the vanilla and eggs. Add the dry ingredients to the creamed mixture and continue to mix until the mixture is smooth. Fold in the chocolate chunks using a spatula.

To form the cookies, scoop about 1/4 cup of cookie dough for each cookie. I was able to fit 12 per pan. Bake for 15 minutes for chewy cookies.

Allow the cookies to cool before consuming - although this is easier said than done!