Chocolate Soufflés are delicious and even better when you cook them on the grill. My Traeger makes it easy to bake these on the grill, and I serve the with a Smoky Whipped Cream and Raspberry Coulis that are both sweetened with Traeger Smoked Simple Syrup.
Recipe Yield 4 individual soufflés.
Bakes at 375F.
5 oz dark chocolate, or your favorite chocolate
6 egg whites, room temperature
3 egg yolks, room temperature
1/3 cup granulated sugar, plus more for ramekins
2T butter, melted for greasing ramekins
pinch of salt
Pre-heat your grill to 375F, according to manufacturers instructions.
Melt the chocolate in a large bowl over a double boiler, or in the microwave. Set aside to cool a bit.
Prepare four ramekins, by brushing with melted butter and then sprinkling with granulated sugar to coat the inside. Shake out any excess sugar.
In the bowl of a stand mixer with the whisk attachment, or bowl with a hand mixer; add the egg whites and and pinch of salt, and whip the egg whites until frothy. Continue to whisk while slowly streaming in the 1/3 cup of sugar. Whisk until the egg whites form soft glossy peaks.
Add the egg yolks to the cooled melted chocolate and stir. You can pass the through a strainer to do this if there are large bits of egg white still attached.
The chocolate and yolk mixture will thicken a bit.
Mix 1/3 of the egg white mixture into the chocolate and yolk mixture to lighten up the base. Then fold in the remaining egg whites in two additions. The mixture should be smooth but does not have to be fully incorporated. You don’t want to overmix, and deflate the eggs.
Spoon or use a piping bag to fill the ramekins. Run your thumb around the inside of each ramekin to help them rise more evenly.
Place the ramekins on a sheet pan, on the grill grates and cook for 20-25 minutes until the soufflés have risen and the center is set.
Smoky Whipped Cream
3/4 cup heavy cream, cold from the fridge
2 T powdered sugar
1 T Traeger Smoked Simple Syrup
In a bowl, mix the cold heavy cream and powdered sugar together and whisk until soft peaks form. Then add the Traeger Smoked Simple Syrup and continue to whisk until stiff peaks form. Do not over whip or you will have a smoky sweet butter, not whipped cream. This can be done by hand with a whisk or with an electric or stand mixer.
Smoky Raspberry Coulis
1/2 pint of fresh raspberries, reserve the others for serving
4 tsp Traeger Smoked Simple Syrup
1 tsp fresh Meyer lemon juice
Place all ingredients into a blender and blend until smooth. You can also use a hand blender for this.
Chocolate Soufflé Tips:
It is easier to separate the eggs while they are cold, but the should come to room temp before proceeding with the recipe. Room temp egg whites whip up better.
Use any chocolate you like. I used 60% dark (bittersweet) chocolate chips from Ghirardelli, but have had success with everything from milk chocolate, & semisweet, to bittersweet chocolate. If you don’t have a scale to weigh the chocolate, it’s about 3/4 of a cup of chocolate chips.
Cold cream whips up better than room temperature cream (the opposite of egg whites).
For serving, sprinkle with powdered sugar and garnish with mint.
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I live with an actual Cookie Monster. She’ll be five in a few months. She’s a pretty good sous chef. She demanded we make some cookies today. So, in her honor, I have named these after her. We never bake an entire batch at one time. I portion them and freeze them in a zip-lock bag with the baking instructions on it. That way, we can have fresh baked cookies in a flash!
Chocolate Monster Cookies:
1/2 cup unsalted butter, softened
1/4 cup organic cane sugar
3/4 cup, plus 2 T light brown sugar
1 tsp vanilla
1/2 tsp Fleur de Sel
1 3/4 cups King Arthur AP Flour
3/4 tsp baking soda
1/2 cup mini M&M’s
1/2 cup mini chocolate chips
In the bowl of a stand mixer, cream the butter and sugars until light and fluffy. Add in the egg and vanilla and mix well until combined. Add the salt, flour, baking soda and mix until just combined. Fold in the chocolate chips and M&M’s by hand (use more or less chocolate as desired).
Bake rounded spoonfuls on a parchment lined sheet pan at 360F for 10-12 minutes.
This spicy slaw is great as a salad or side dish, but I created it for topping pulled pork sandwiches. It’s excellent with BBQ and the cabbage adds a great texture to any sandwich or taco.
Gochujang Sriracha Slaw Dressing
1/2 cup Apple Cider Vinegar
2 T Honey
2 T Organic Sugar
1 tsp Kosher Salt
1/4 tsp Sesame Oil
1 tsp Soy Sauce (low sodium)
2 tsp Gochujang Sriracha, Bushwick Kitchen Weak Knees
1 1/2 tsp Fresh Lime Juice (half a small lime)
1/3 cup Grape Seed Oil, or Avocado Oil
Mix all of the ingredients except the oil in a small bowl. Whisk while drizzling in the oil slowly, or drizzle in using an immersion blender.
Red Cabbage & Kale Slaw
1 small head of red cabbage, shredded
2-3 kale leaves, finely chopped, stems removed
1-2 carrots, shredded or julienne
1/2 bunch cilantro, chopped
1/4 sweet onion, thinly sliced
1 tsp Kosher salt
Mix the ingredients together in a bowl, sprinkle with the Kosher salt, then top with the slaw dressing. Cover and refrigerate until ready to serve, stirring occasionally to coat the slaw with the dressing.
Quick Pickles are a favorite here in my home. I learned that many store brands add food coloring to their pickles. These are so easy and inexpensive to make and live up to the name quick. I also love that I can make several kinds of pickles from the same base recipe just by changing out the herbs, seasoning, and sugar/heat levels. The possibilities are endless. You can pickle all kinds of veggies, but the basic cucumber is what’s enjoyed most around here.
1 cup apple cider vinegar
1 cup water
1 T Kosher salt
1 1/2 tsp sugar
1 tsp peppercorns
1 tsp mustard seeds
Pinch dill seeds
2 garlic cloves
2 cucumbers, spiralized
Bring the pickling ingredients to a boil and pour over the cucumbers. Let sit at room temp for 30 minutes before covering and refrigerating. Pickles will be even better after a few days, and will lose the vibrant green color. Keep refrigerated.
These cookies are a holiday favorite! Topped with a kiss and filled with peanut butter chips, these sweet treats are perfect for giving to neighbors and friends. I keep some unbaked dough in the freezer so we can have fresh baked cookies anytime we want!
Peanut Butter Cookies:
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
2/3 cup creamy peanut butter
1 tsp vanilla
2 Tablespoons whole milk
1 tsp baking soda
1 3/4 cup AP flour
1/2 tsp good salt
1/2-3/4 cup Reese’s Peanut Butter Chips
Sugar for rolling
24 Hershey’s Kisses, unwrapped
Preheat the oven to 375F degrees. Line baking sheets with a silpat or parchment paper.
With an electric mixer beat the butter and both sugars together until light and fluffy, then add in the peanut butter and mix well. Add in the egg and beat well. Add in the vanilla and milk. In a separate bowl mix together the flour, salt and baking soda. Slowly add it to the rest of the ingredients and then stop. Do not over mix once the flour is in. Fold in the peanut butter chips. If the dough is too warm to roll into balls you can put it in the refrigerator to chill for a bit. Form into golfball size portions and roll in the raw sugar. You can freeze them at this point, or continue with baking. Place evenly spaced on your prepared sheet pan and bake until puffed and light golden brown, 10-11 minutes. Do not overbake.
Once they are out of the oven, top each cookie with a Hershey’s kiss and allow them to cool on the sheet pan, or transfer to a cooking rack. The Hershey kiss will firm up after they are completely cool.
Yield 24 cookies. *pro tip: write the baking time and oven temp on the ziplock bag when you freeze the dough balls if you are saving some to bake later. Frozen dough will only take an extra minute or two to bake. Watch them closely as oven temperatures can vary.
Chicken Tinga for Tacos & Tamales, Roasted Tomatillo Salsa
2-4 chicken breasts
1-2 T olive oil
1 tsp dried oregano
1 T roasted garlic
Covered braiser or Dutch oven
Heat the braiser and add the olive oil. Season the chicken breasts with Traeger Rub and a pinch of salt. Brown the chicken on both sides. Add the roasted garlic, dried oregano, and enough chicken broth to come up 2/3 of the chicken. Cover and cook on your Traeger at 350 for 35-45 minutes, depending on the size of the chicken. Remove from the grill and allow to cool a bit before shredding. Reserve some of the braising liquid so the chicken doesn’t dry out.
1 pint grape tomatoes, blistered in a cast iron pan
1 can of chipotles in adobo
1T roasted garlic
1 sweet onion roasted for 45-60 minutes
1 tsp salt
Place ingredients in a blender and blend briefly. You will want some texture.
Mix the Tinga with the chicken and heat through for tacos or use as a filling for tamales. Follow package instructions for preparing tamale dough.
Roasted Tomatillo Salsa:
Pinch of salt
Fire roast tomatillos, with the outer paper like skin removed. You can use a cast iron pan, or go directly on the grates. Roast until skin is blackened and flesh is starting to soften.
Place in a blender with a splash of fresh lime juice, a bit of cilantro, and a pinch of salt. Blend until just combined and cilantro is chopped.
Traeger Wood Fired Mini Pumpkin Cheesecakes
This is an updated version of one of my favorite recipes that I created while I lived in East Tennessee a few years back. You can use fresh roasted pumpkin or canned. If you can’t find Speculoos cookies for the crust, use graham crackers and add 2 tablespoons of sugar to the crust mixture.
I smoke these on my Traeger Pro 34, but you could certainly make them in the oven. You just won’t have the awesome wood fired flavor that comes from baking on a Traeger.
Mini Pumpkin Cheesecakes with Speculoos Crust
Yield 18 mini cheesecakes, bakes at 275F for 25-30 minutes
1 package of Speculoos cookies
4 T butter, melted
16 oz. cream cheese at room temperature. (2 8oz packages)
1/2 cup sour cream
1 1/4 cups pumpkin
2 whole eggs
1 egg yolk
2/3 cup sugar
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
Preheat the Traeger grill to 275F according to manufacturer instructions.
For the crust, break the Speculoos cookies in half and place in a food processor. Pulse until small crumbles and then add the melted butter. Pulse a few times until combined.
Portion the crust into lined cupcake tins, using a heaping tablespoon for each. Press into the bottom using your fingers or a small glass. Reserve any leftover for garnish if desired.
For the pumpkin cheesecake filling.
Pulse the cream cheese a few times until smooth, then add the remaining ingredients and process until smooth.
Transfer to a measuring glass with a spout to make it easier to pour. Fill the cupcakes tins almost to the top. The batter will not rise.
Bake on the Traeger at 275F for 25-30 minutes. The cheesecakes should be set around the outside. The center will continue too cook as it cools.
Allow to cool for 20-30 minutes at room temperature before transferring to the fridge. Chill for at least 2-3 hours or over night.
Top with whipped cream, Speculoos cookie crumbles, and candied pecans if desired, just before serving. Mini cheesecakes should remain refrigerated until ready to serve.
I love a spicy fried chicken sandwich. These were inspired by a photo I saw on Instagram. I never thought to sous vide chicken in pickle juice, but had always brined chicken in it. The result of the sous vide is a flavorful tender chicken that fries up in a flash! The addition of my favorite Gochujang Sriracha from Bushwick Kitchen gives it a unique spice that leaves you wanting more.
Spicy Gochujang Sriracha Fried Chicken Sandwich
Set your Anova Sous Vide to 155F. Cooking time 1 hour for chicken breasts, 2 hours for chicken thighs.
4 boneless skinless chicken thighs or 2 boneless skinless breasts
1 jar dill pickle rounds and juice from the jar
1-1/2 cups self rising flour
1 T garlic powder
1 tsp onion powder
1 T kosher salt
1-1/4 cups buttermilk
2 T Gochujang Sriracha plus more for serving
Canola or vegetable oil for frying
1 T butter, optional
3 T Ranch dressing
1 T Gochujang Sriracha
Dill pickle rounds
Place the chicken thighs in a plastic bag with the pickle juice and sous vide for 2 hours at 155F. If using breasts, pound them so they are even thickness, place in plastic bag with pickle juice and sous vide for 1 hour at 155F.
Remove the chicken from the cooking liquid and place on a rack while you prepare to fry. You may want to slice the breasts into smaller pieces if using smaller Hawaiian rolls.
Heat an iron skillet with about half an inch or enough canola or vegetable oil for a shallow fry. The oil should be 375-400 degrees.
In a bowl, mix the flour, garlic powder, onion powder, and kosher salt. In a separate bowl, mix the buttermilk and Gochujang Sriracha, using additional Gochujang Sriracha as desired.
Dredge the chicken, first in the seasoned flour, then into the spicy buttermilk mixture and back into the seasoned flour. set on the rack until ready to fry. Repeat with remaining pieces.
Fry the chicken until golden brown on both sides, turning once. This should only take a few minutes.
Place the fried chicken on a paper bag lined plate or tray to drain.
In a small bowl, mix together the Ranch dressing and Gochujang Sriracha. Adjust heat level to your personal taste.
Slice the Hawaiian rolls in half and toast with the butter, cut side down in an iron skillet, until golden.
Spread the Gochujang Sriracha Ranch on the Hawaiian rolls, top with dill pickle rounds and then a piece of the spicy fried chicken.
It may still be hot in Texas, but I’m feeling all the fall vibes with these tartlets! Use a pâte brisée dough for the crust or a graham crust. Buy my favorite Spicy Maple here: Bushwick Kitchen
Pumpkin Mascarpone Tartlets
Halve, seed and brush the pumpkin with olive oil. Reserve the seeds for roasting.
Roast Pumpkin on the grill at 350F for about an hour, until the skin changes color and the flesh is soft.
Let cool, then scoop out the pumpkin from the skin. Chill until ready to use.
Pumpkin Mascarpone Filling
2/3 cup roasted pumpkin
8 oz mascarpone cheese
1/4 cup sour cream
1/3 cup organic sugar
1/4 tsp salt
1 tsp vanilla
1 tsp organic pumpkin pie spices
In a food processor, mix the pumpkin, mascarpone, sour cream and sugar until well combined and mixture is smooth. Then add the rest of the ingredients, egg, salt, vanilla and spices. Continue to process until combined.
Blind bake your tart shells at 350F and allow to cool. Fill the tart shells with pumpkin mascarpone filling and bake at 275F for 22-24 minutes. Cool for 20-30 minutes, then place in the fridge for at least 2 hours to set.
Top with Spicy Maple Meringue and toast the meringue with a kitchen torch.
Spicy Maple Swiss Meringue
2 large egg whites
1/4 cup organic cane sugar
1/8 tsp cream of tartar
1 pinch of salt
1/2 tsp vanilla
2 T Spicy Maple Syrup
Whisk the first four ingredients over a double boiler until the sugar is dissolved and the egg whites have gained some volume. Put on a mixer and whisk until stiff peaks are formed and mixture is glossy. Add the Spicy Maple and vanilla and whisk until combined. Meringue can be piped and torched or baked at a low temperature for meringue cookies.
🍄Cedar Plank Stuffed Cremini Mushrooms🍄
10 cremini mushrooms
2 T shallots, diced small
3 T pesto
2 T pine nuts, toasted
2 T panko breadcrumbs
1 Campari tomato, diced small
1 T Italian parsley, chopped
Herb salt, to taste
Wash and dry the mushrooms and remove and reserve the stems. Finely chop the mushroom stems. In a skillet, heat a tablespoon of olive oil. Sauté the mushroom stems and shallots for 2-3 minutes until they start to turn golden brown. Add the pesto, panko, pine nuts, tomato, and salt, and sauté for another minute or two. Add in the parsley off the heat.
Fill each mushroom cap with a heaping teaspoon of the filling. Place on a pre-soaked cedar plank and top with Parmesan.
Grill the mushrooms on the cedar plank for about 20 minutes at 375F.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.