Tag Archives: ramekins

Apple Popovers and Chicken and Dumplings!

23 Oct

Yum Yum Yum. Both these dishes were quite yummy.

Apple popover-4879

I found another recipe I wanted to try using the ramekins. The recipe can be found here and was called Apple Souffle but these are not souffles, the texture is more like popovers. I was dubious if the recipe would actually work because there was no rising agent except for eggs but as they were cooking they popped up like popovers and then I realized what they really were! The only change I made was to add ~2 tsp granulated sugar to the batter to ensure it came out sweet. I made one of these without cinnamon because my dad dislikes cinnamon. And we didn’t eat them with extra sugar or maple syrup because I forgot about that step. They were good anyway.

The one in the back actually tipped over because it had the least batter. Apple popover-4878

The recipe is very easy. I highly recommend it but cook it right before you want to eat it because they deflated A LOT. These pretty popped up pictures are all right out of the oven.

Close up of the cinnamon-less one.
Apple popover-4881

The chicken and dumplings were made based on this recipe from allrecipes.com. I used about a pound of boneless, skinless chicken thighs. Instead of cream of chicken, I used cream of mushroom. And I used 1 can of milk and half a can of chicken stock just because I didn’t have enough stock (I used the can as a measure). In addition to the onion and celery, I added some frozen mixed veggies (carrot, peas, and corn) and left out the celery seed because I don’t own any.

Very filling! Makes five very big bowls.
Chicken and Dumplings-4885

Creme Brulee

22 Oct

I’ve been avoiding baking because I really should cut back on my calorie intake.. but I couldn’t resist. Cindy bought four cuisineart ramekins from a yard sale for a dollar (we love yard sales) so of course I had to do something with them. We went to costco today so I was able to buy cream for cheap.. it’s a little pricey in the small grocery stores near me. I decided to use half and half instead of heavy cream to lower the fat content. Might have affected the overall recipe, I’m not sure.

creme brulee 1

I used the Creme Brulee II recipe from allrecipes.com. Alteration as suggested in the reviews was to use four egg yolks instead of three.

creme brulee group

They turned out a bit liquid-y but it wasn’t too bad. The flavor was great and the sugar crust cracked perfectly (except for the burnt parts which tasted baaad).

creme brulee 2

I have more cream so may try again for when Cindy comes home. Next project with the ramekins will probably be mini pot pies.. or maybe souffle but not chocolate souffle. Yeah, I’m not a huge chocolate desserts fan.. don’t kill me! I do like chocolate! =P