Tag: ramekins

Sweet Potato Soufflés – Even Easier Than Easy

Soufflés have always had the reputation for being a difficult, and temperamental thing to make, which I’ve never really understood. As long as you can manage to whip some egg whites, and fold them into your batter without knocking all the air out, there’s really not much that can go wrong. 

And that’s with the traditional method, which requires making a saucy base first. These soufflés are even easier than that, since mashed sweet potato is the base. I like to microwave my sweet potatoes, mostly because it’s faster, but you can certainly roast them in a 375 F. oven instead. Just prick them as shown, and bake for as long as it takes to get them very soft. I’d love to give you a time, but that depends on the size.

I kept these very plain, so as not to distract you, but you can add all sorts of things. Cheese, bacon, and herbs, just to name a few. And that’s for savory applications, since these will also shine as a dessert. Just add some maple syrup or brown sugar to the mashed potatoes, to taste, along with appropriate spices, like cinnamon, nutmeg, and allspice, and you’ll be in for quite the seasonal treat. But, no matter how you flavor these, or which course you serve them, I really do hope you give them a try soon. Enjoy!

Ingredients for 4 to 6 Sweet Potato Soufflés:
2 teaspoon room temp butter to grease ramekins (mine were 5 oz. size)
4 large room temperature eggs, separated
1 cup mashed sweet potatoes
1 teaspoon kosher salt, or to taste
pinch of cayenne
1/4 cup milk                                                 
crispy fried sage leaves to garnish, optional
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Mini Pear Crisp


It has been freezing in the city lately! There is nothing like a freshly baked pear crisp to warm you up! I found a recipe on Cooking Light and decided to adapt it to mini one-person servings by using my ramekins. I can’t get enough of pears, they are my favorite fall fruit! They are perfect for this dessert, because they become very tender underneath a crispy topping. This pear crisp dessert is best made with fresh, ripe pears and served with vanilla ice cream or whipped topping. You can double the recipe to make an 8×8 dish.

The weekend went by really fast, as usual. Today was my day off and I spent most of it in the kitchen catching up on my cooking for the week. Last night we had wild rice with roasted chicken. I have some wild rice left over that I am just dying to make a soup with!

Hope you had a fun weekend!

Mini Pear Crisp
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Prep time
20 mins
Cook time
20 mins
40 mins
Type: Dessert
Serves: 2
  • 1 ripe pear
  • 1 tbsp cinnamon
  • ½ tbsp cornstarch
  • ½ tsp lemon juice
  • 1 tbsp chilled butter
  • 2 tbsp brown sugar
  • 3 tbsp all-purpose flour
  • ¼ cup oats
  • 2 tbsp chopped walnuts
  1. Preheat oven to 375 degrees F.
  2. Core and dice the pair, then add to a mixing bowl.
  3. Add cinnamon and cornstarch to the pears and mix well. Set aside.
  4. In a separate bowl, add the remaining ingredients except the walnuts.
  5. Use a fork or pastry blender to cut the butter into the dry ingredients until it becomes crumbly.
  6. Add the chopped walnuts and mix well.
  7. Divide the pear mixture into two 4-inch ramekins, then top with the crust.
  8. Bake for 15-20 minutes, until the crust is golden brown.
Makes 2 4-inch ramekins

Recipe adapted from Cooking Light

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Baked Cheddar Mac ‘n Cheese


I know you are probably thinking, “what is going on with this girl lately? Chocolate lava cake and now mac and cheese?!”

I can only blame it on my exams! Studying brings out my worst eating habits. BUT, now that it is all over, this week and I am getting back into my healthy eating routine. I must say, it is pretty fun to eat whatever you want every now and then… Macaroni and cheese has always been a favorite comfort food of mine, and I discovered a really easy way to make the cheesy sauce. You can have your mac and cheese in under 30 minutes with this recipe! While boiling the noodles al dente, add the sauce ingredients to a blender and pulse a few times until everything is evenly mixed and smooth. Then, just pour it over the noodles in ramekins (for individual portions) and bake in a pre-heated oven until the top is crispy. It is so easy! Make a large batch and store the leftovers in the refrigerator for up to 3 days.

You can make this baked cheddar macaroni and cheese as a side dish or the main course for lunch or dinner.

I also wanted to share some other news! First, I passed my first exam! One down, one to go! My husband discovered the letter in the mailbox when we were on our way out to dinner last night, and closed it again. When I asked him if any mail came, he couldn’t lie and of course I quickly retrieved the letter. Afterwards, I didn’t want to open it… the contents could have potentially ruined our night out, so I waited until we got home to open it. The whole time at dinner I couldn’t stop thinking about what the letter said – my future depended on a just few words…I finally built up the courage to open it just before bed, already exhausted from wondering what it said, and I was so relieved when it was good news, that I had passed! I hope I have them same luck for the next one…

For all of my San Francisco Bay Area readers, Tillamook’s Cheese, Yogurt and Ice Cream Tour has come to SF and will be here the entire weekend (June 13-15th) in the Sunset District (403 Irving St form 9AM-8PM). Be sure to stop by and get some samples from them!!

Here is the event information: http://www.tillamook.com/community/promotions/sf-farmers-market.html

Baked Cheddar Mac ‘n Cheese
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Prep time
5 mins

Cook time
25 mins

30 mins


Type: Side
Serves: 4

  • ¾ cup milk
  • 1 tbsp butter, melted
  • ⅛ tsp salt
  • 3 slices cheddar cheese, chopped
  • 2 tbsp all-purpose flour
  • 2 cups cooked macaroni (al dente)
  • Panko bread crumbs, for topping
  1. Preheat the oven to 400 degrees F.
  2. Divide the cooked macaroni into four greased 4-inch ramekins.
  3. Add the milk, butter, salt, cheese, and flour into a blender.
  4. Blend the ingredients for 20 seconds, until the cheese is finely chopped and dispersed (sauce should turn an orange color).
  5. Divide the cheese sauce among the ramekins, pouring over the top.
  6. Sprinkle Panko bread crumbs on top of each ramekin.
  7. Bake for 15 minutes, until the top turns golden brown.


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Baked Garlic Fries
Carrot, Celery & Potato Cream Soup
Mexican Chicken Salad
Slow-Cooked Pork Tacos
Vegetarian Stuffed Peppers
Bacon and Apple Pancakes

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