VOILA!

We're going to get the house cooled off some before we reveal the final dish. Baby, it's HOT in here!

Thanks for following along today. It's great to have your company! Stick around - we've got one more dish, recipes, trivia and more!

Let's finish off those Souffles!!

Souffle:
-preheat oven to 425 degrees F
- coat inside of ramekins with melted butter, then sugar
- in a large bowl, whip egg whites to stiff peaks, adding 1 oz sugar and cream of tartar partway through
- gently fold whites into base



- spoon mixture into ramekins
- place on baking sheet in oven
- bake ~13 minutes, until edges appear dry; do not touch
- sprinkle with powdered sugar and serve immediately

QUICK, INTO THE OVEN!!



Everyone is banned from the kitchen for the next 15 minutes. Including the dog. ESPECIALLY the dog!

Pumpkin-Chocolate Souffles

Adapted from Ben Bakes A Cake!

6 eggs, separated
2 oz plus 1 oz sugar
2 oz all-purpose flour
1 oz dark cocoa
3/4 cup cream
3/4 cup pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
pinch of cream of tartar
melted butter and sugar to line ramekins
powdered sugar for decoration
6 or 7 ramekins

Pumpkin Base:
- warm cream and pumpkin in a saucepan
- in a medium bowl, whisk 2oz sugar into yolks. Whisk in flour and cocoa, then warmed liquid mixture
- return to saucepan. cook over medium-low heat, stirring constantly, until thickened. do not boil
- remove from heat and stir in cinnamon, ginger, nutmeg, and cloves
- cover with plastic wrap
- let cool to room temp or refrigerate for later and bring to room temp before using



The base looks kind of gross...but it tastes FANTASTIC! We're going to give it a quick chill in the freezer to bring it to room temp fast, and we'll get these lovelies to the oven in the next post!