I had such a fantastic birthday weekend. I feel so overwhelmed by the love I have felt from my friends and family. So publicly I want to say thank you to the best friends and family I could ask for. One of my favourite gifts I received this year was a doughnut baking tray. This is one of those things that I have wanted for a long time but it was just one of those items I wouldn’t buy for myself. I was so excited that I have already given my first baked doughnut attempt this weekend and the family have already started putting in their requests for different varieties for me to make. If you have never had a baked doughnut before it is different from fried doughnuts but in my opinion it is better. There is something so delicate and light and full of flavour with baked doughnuts that I don’t get from fried doughnuts. The only downside to that is where I could only eat one, maybe two of regular fried doughnuts I could probably have finished off the entire batch of these on my own.
Baked Chocolate Doughnuts
120mL (1/2 c.) double cream
50g (1/4 c.) granulated sugar
73g (1/3 c.) packed dark brown sugar
60mL (1/4 c.) vegetable oil
1 tsp vanilla extract
125g (1 c.) flour
(1/4 c.) dark cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
220g (2 c.) icing sugar
2 Tbsp greek yoghurt
Sprinkles, if desired
recipe adapted from Sugar Crafter
This week was meant to be my week to get caught up a bit on life. I am working two part time jobs at the moment, well I say part time, one of them is my freelance work and that can vary with how much work comes so sometimes it feels more like I am working a full time job while juggling a part time one. But this week I was off from my part time job and I really thought things would be looking up with more time to get caught up with life. But sadly that just wasn’t how it went, my freelance work piled up on me and yet again the rest of the house and life seemed to get pushed to the side and forgotten. And to top it off, this week has been a major stressful work week for my husband.
What do you do at the end of a very stressful week?
When we were living in Texas we had this pub down the street that had the best burgers and our favourite beers. It was our bad week retreat. But these days having a toddler and trying to save money and eat out less means that having guilty treats like that for bad weeks doesn’t work so well. So instead we opted for hubby picking up some beers and I gave my Bacon Cheese Burger Soup idea a try. It was amazing!
Coming from such a healthy weekend last week this might seem like a calorie loaded meal but hey everything in moderation, right? This soup has all the goodness of a burger in a warming soup form. And after the rough work week it turned out to be a perfect substitute for our pub burger and beer night.
This week Sunday Supper is all about soup. While I do love soup all year round I go a bit soup mad during winter because there is just something about soup that warms you from the inside out on the cold winter days. My thing with soup is it is so easy to throw together a soup that there really is no excuse for tinned soup. So if you have found yourself stuck in a boring soup rut you need to check out the amazing recipes the Sunday Supper crew have put together, we have more then 40 ideas to hopefully last you the rest of the winter.
It is Valentine’s Day at Sunday Supper and we are sharing some amazing ideas for dishes to prepare. My husband and I don’t give each other gifts or cards on Valentine’s day and I am happy with that. But I do like to have a special meal with him to celebrate. But going out not only costs so much more but I hate having to deal with the crowds. So we either don’t go out to eat and instead cook a special meal together or we choose to go out on a different day. So today we wanted to share some extra special dishes that you can make to celebrate with the ones you love.
For success with a souffle here are a few tips. Make sure your egg whites have come to room temperature before you beat them, when you fold in your egg whites to your batter make sure you are folding them in, not mixing. It is okay if you see streaks of white in your batter the important thing is you doing mix out all the air from the egg whites. And lastly do not over fill your ramekin. If the ramekin is too full, the batter will spill over as it rises; underfill and the soufflé will not rise the way it is meant to. There should be about a 1/2 inch below the rim. Also do yourself a favour and don’t try and do a big photo shoot with your finished product like I did. Souffles deflate very quickly and by the time you finish photographing your souffle they will be deflated like mine ended up. But then again these tasted so good I didn’t mind.
Pistachio and Chocolate Soufflé
butter, for greasing
1/2 tsp vanilla extract
100ml (1/3 c. + 2 tsp) double cream
50ml (2 Tbsp + 2 tsp) milk
1 egg yolk
30g (2 Tbsp + 1 tsp) sugar
½ Tbsp cornflour
15g (1/2 oz) milk chocolate, melted
½ Tbsp cocoa powder
2 egg whites, at room temperature
2 Tbsp sugar
30g (1 oz) pistachios, finely chopped
icing sugar, to dust
Recipe adapted from BBC Food