Ginger Pumpkin Souffle

This recipe was found on Epicurious a few days ago. I haven’t had a chance to re-vamp anything, but let me tell you, it is amazing just the way it is! The recipe was originally posted by a woman named Kathryne Matthews (and I am so happy she did!). The link to the original post is here.

This blog is going to be more of a copy/paste blog. So if you’d rather, you can just go to the link above and read it on it’s original page. There is no copy write intended with this post. I am merely showcasing what I believe to be a superior recipe during the time of the year when I believe most would benefit from it.

Ginger-Pumpkin Souffle

Ingredients

• 1 1/2 cups unsweetened soymilk, not low- or no-fat
• 1 tablespoon minced peeled fresh ginger
• 4 large egg yolks
• 3/4 cup sugar
• 5 tablespoons all-purpose flour
• 1 cup solid-pack canned pumpkin
• 8 large egg whites

Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.

Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a “moat.” Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.

**I also wanted to include one of the other reviews of this recipe from lovestoputter:**

“The warm souffle is very pretty but so airy, the flavors are muted in each bite. I added a touch of fresh nutmeg, cinnamon and cloves, which added a lot of flavor. I also used skim milk. The cold souffle the next day was delicious and creamy, and the flavors were much more developed. If you don’t mind the appearance of a deflated souffle, serve it chilled and use the extra spices. It was a huge hit the next few days.These proportions yielded ten personal souffles.”

Ginger Snaps!

Until recently, I never liked this spicy cookie. Lately, however, as my palette continues to grow and change, I have found them quite delightful! These cookies are PERFECT for this time of year because they include all of the spices that generally remind you of the holiday season. Just a note, these aren’t chewy cookies. They are crisp ginger snaps 😉

Ingredients:

3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon plus a few pinches
1 teaspoon ground nutmeg
2 teaspoons ground ginger
Sugar for rolling

Preheat oven to 350 degrees F.  Prepare pans by laying them with parchment paper. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour,  baking soda, salt, ginger, nutmeg and cinnamon.  Add to the egg mixture and stir just until combined. Use a cookie scoop (1 in) to dip out balls off dough. Roll each ball in sugar and place on cookie sheet about 2 inches apart. Flatten tops of cookies just a tad and bake for 13 minutes, until cookies have spread and tops have cracked.  Let cool on wire rack. Enjoy!