Orange Souffle

Creme Anglaise Sauce

2 egg yolks
1 c. heavy cream
1/3 c. sugar
1 Tbsp. Grand Marnier, or other orange liqueur
1/4 tsp. vanilla
orange zest

Souffle

1 Tbsp. butter, melted
1 Tbsp. sugar
5 tsp. butter
5 tsp. flour
1/4 c. cold milk
2 egg yolks
1 tsp. orange zest
1 Tbsp. Grand Marnier, or other orange liqueur
1/8 tsp. vanilla
2 egg whites
1/4 c. sugar, divided

 To make the creme anglaise sauce: Whisk all ingredients together in a small saucepan until smooth.

Over med-low heat, stir constantly with rubber spatula, scraping the bottom, until thickened and reaches a temperature of 180 F.

Remove from heat, strain to remove any uncooked particles of egg. Allow to cool. Add in some freshl orange zest to the cooled creme anglaise. Then make the souffle.

 
To make the souffle: Preheat oven to 400 degrees F.

Brush the insides of 4 4 oz. ramekins with 1 Tbsp. melted butter, and sprinkle with 1 Tbsp. sugar. Place on a baking sheet lined with aluminum foil.

Melt 5 tsp. butter in a saucepan over medium low heat. Cook and stor flour into the melted butter until golden brown and bubbly, about 2 minutes.

Pour in milk and cook, stirring continuously until smooth and thick, about 3-4 minutes. Remove from heat and transfer to a mixing bowl.

Stir orange zest and orange liqueur into butter mixture until combined. Add egg yolks and vanilla. Mix until smooth.

Whisk egg whites in a large bowl until frothy. Slowly add 1/8 c. sugar and whisk until combined. Add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.

Fold half the meringue into egg yolk mixture until well combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4 inch of space at the top.

Bake until risen and browned, about 16 minutes.

Immediately make a divot in the top of each souffle with a small spoon. Pour the creme anglaise into the divot and over the top of each souffle. Serve warm. Enjoy!

I have this souffle on a Princess Cruise ship. It was the most amazing dessert I'd ever had. I wanted to remake it. I found these recipes on Allrecipes.com and it is very nearly the same and most heavenly.

Copycat Piranha Pool

We had this drink at Disneyland, and came home and tried to recreate it. I think I got pretty close! So, when you’re getting ingredients, don’t make the same mistakes I did. Cream of coconut is not to be confused with coconut cream. They are very different. Also strawberry puree is more than just pureed strawberries. There’s a component of added sugar and lemon juice, so it won’t be as sweet unless you’re using strawberry puree.

1 oz. blue curacao
1.5 oz. pineapple juice
2 oz. cream of coconut
1 oz. strawberry vodka 1.5 c. ice
1 Tbsp. strawberry puree
pineapple slice for garnish (optional)
maraschino cherry for garnish (optional)


Mix all the ingredients except the strawberry puree in a blender.

Taking a tall empty cup, tilt it to the side, and scoop in your strawberry puree so it covers the side.

Tilt the cup upright and quickly pour in the contents of the blender. Garnish with a cherry on top!

This is one of my favorite drinks! Enjoy!

Vodka Amaretto Cupcakes

Cupcakes: 
1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
6 Tbsp. butter, softened
1 egg
1 egg white
1 tsp. vanilla
2 Tbsp. vodka
2 Tbsp. amaretto
1/2 c. milk

Frosting:
1 stick of butter, softened
3 c. powdered sugar
3-4 Tbsp. amaretto

Preheat oven to 350 F.

Line a cupcake pan with paper liners. Set aside.

To make the cupcakes: In a bowl, mix the flour, baking powder, and salt together. Set aside.

In a large bowl, cream the sugar and butter.

Add in the egg and egg white, one at a time. Mix between additions.

Add in the vanilla, vodka, and amaretto. Mix.

Add the flour mixture to the wet mixture in 3 additions, alternating with the milk in 2 additions, and ending with the flour mixture.

Scoop the mixture into the cupcake pan until about 3/4 of the way full.

Bake 17-19 minutes. Check with a toothpick to make sure the insides are baked through.

Remove from pan and cool on a wire rack. Make sure the cupcakes are cooled completely before frosting.

To make the frosting: Beat the butter until creamy.

Add the powdered sugar 1 cup at a time, beating until combined.

Add amaretto 1 tablespoon at a time until the desired consistency.

These cupcakes are amazing, and I will be making them again. Definite crowd pleaser.

Here's a link to the recipe I adapted: www.bakedperfection.com/2011/01/white-russian-cupcakes.htmla

Irish Cream Cookies with White Chocolate

8 oz. flour
1/2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. butter, room temperature
3 oz. sugar
3 oz. brown sugar
1 egg
1/4 c. Irish cream
3 1/2 oz. white chocolate, chopped

Line 2 baking sheets with parchment paper.

In a bowl, sift the flour, baking powder, and salt together. Set aside.

In a large bowl, cream the butter and sugars together on high speed.

Add in the egg. Beat on low speed.

Add in the Irish cream. Beat on low speed until mixed in.

Slowly add in the flour mixture.


Add in the chopped white chocolate. Stir until just combined.

Using small scoops, portion out the cookies. Chill 15 minutes.

Preheat the oven to 350 F.

Bake 12-16 minutes.

Makes about 2 dozen cookies.

Here's the site where I found the original recipe: http://www.savorysimple.net/irish-cream-white-chocolate-chip-cookies

Pasta with Vodka Cream Sauce

Onion, Garlic, and Vodka

1 lb. pasta (I used farfalle)
1 onion, chopped
3 cloves garlic, minced
3 Tbsp. butter, divided
2 Tbsp. olive oil
1 c. vodka
16 oz. tomato sauce
thyme, basil, coriander to taste (I used a bit more thyme than the other two)
1 c. heavy cream
large pinch of red pepper flakes
1/2 tsp. salt
lots of cracked black pepper
Parmesan, shredded

Sauce with the cream just added

Cook the pasta according to package directions.

While your pasta is cooking, saute the onion in 2 Tbsp. of the butter and olive oil in a saucepan over medium heat. After about 3 minutes, add the garlic and saute for another 2 minutes, stirring occasionally. Add the vodka (be very careful if you use a gas stove). Cook for 2-3 minutes. Add the tomato sauce and spices. Taste to see if you want to add a bit more of the spices. Stir and reduce the heat to low. I let this cook on low about 5-6 minutes, just so the flavors can percolate.

Pour in the heavy cream, stir, then turn the heat to the lowest setting. Sprinkle in the red pepper flakes, salt, and pepper. Then stir in the 1 remaining Tbsp. of butter. When it has melted, add the cooked (and drained) pasta to the sauce. Make sure all of it is coated. Add the parmesan to each dished up serving.

Sauce with the pasta added

Here is a link to the recipe I adapted: http://www.foodnetwork.com/recipes/ree-drummond/penne-alla-vodka-recipe/index.html. Can't go wrong with The Pioneer Woman!

*Note: Adding cooked zucchini to this might taste really good. I think I will try that next time!