It’s the 16th of the month which means our Host Baker for the June 15th baking challenge will announce what we’ll all be baking. I’m a little out of order here, considering I was supposed to post a round up our our bakes for the first challenge, which I am working on, but bear with me. I’m easing out the kinks and will be a well-oiled machine in no time and right on schedule.
Without further adieu, I present the Host Baker for our June 15th baking challenge, Dianne of Dianne’s Dishes.
First let me say, I’m so glad Kelly started this group! I love the idea, and I love the flexibility that I always felt was missing in other groups I participated in over the years. I started my food blog in January of 2007, after having posted recipes on my personal blog for a year or so, and since then I’ve dabbled in groups here or there. Sometimes I like to think outside the box, and that wasn’t always encouraged. I like that here we can do just that.
I offered to host the second month, and my name was drawn out of that hat, which surprised me. That never seems to happen to me…ever, but I was thrilled! So let me introduce myself to those of you who don’t know me…my name is Dianne with two n’s, and rarely do people spell may name correctly, even when they comment on my blog, and it’s right there at the top in bold, living color! I live in Maryland with my husband Jamison, my soon to be 14-year-old daughter Alexis, and our Yorkie Baxter, who I didn’t know I needed, until he bounded in to our lives in October of 2016. I am obsessed with lighthouses, Ireland and Norway, and think I need to be living next to an ocean, I’m addicted to tea, goat cheese and blueberries, and I love to read, quilt, paint and write. I recently combined my food blog Dianne’s Dishes, and my personal blog Daffodil Lane, and started blogging again after a couple of years hiatus when I got burned out and tired of blogging for a bit.
So now that we have that out of the way…what are we going to make next? How about a chocolate soufflé? There’s just something about a chocolate soufflé that has always intrigued me. I’ve looked at countless soufflé recipes over the years, but I’ve bought in to the hype that they’re in some way difficult, and a mere hobby chef like myself couldn’t possibly make one. Over the years I’ve found there are a lot of things that have this mystique, but when I actually make whatever it is that is supposed to be so difficult, often it isn’t all that much of a big deal. I have a theory about that: I think some people like for others to think what they’re doing is so spectacular, they let the food myths that surround certain things prevail. I thought, why not finally try a chocolate soufflé and see what all the fuss is about?
I started looking through recipes I had collected over the years for soufflés, and I ultimately decided to go old school and choose “Individual Chocolate Soufflés with Custard Sauce” from The Joy of Cooking. It looks relatively straight forward, as does the custard sauce (which instructions are included for several varieties), but it still has that air of mystery. All of that being said, I still wonder if I’m actually up to this challenge? I guess I’m about to find out!
Kelly has helped me out a bit by getting the recipe together. Jamison had the first of a series of oral surgeries on Friday, and I’ve been a bit preoccupied making soft things for him to eat, and making sure he doesn’t go all macho, doing things he’s not supposed to be doing yet. I’m planning to give the recipe a go before you guys actually read this, possibly more than once. If the first go around doesn’t go well. Hopefully that won’t be the case.
So as they say on the Great British Bake Off, ready, set, bake! I can’t wait to see what you guys come up with.
A few comments on recipes from The Joy of Cooking: If you’re not familiar with the book, the recipes are presented in an unusual way. The ingredients list, which is normally found as a list preceding the instructions, are incorporated into the text of the recipe. An example of this unique type of structure can be seen in this recipe for “White Chocolate-Almond Mousse with Raspberry Coulis.” Although I’ve made a number of recipes over the years from this cookbook, I always find I have to read through it more carefully to make sure I understand the procedure. Therefore, I decided that in adapting this recipe for the group, it would be much easier to write the recipe in a more traditional way. While doing that, I found an error in the instructions! That’s been corrected as well, hopefully saving bakers from frustration.
If you’re interested, here’s some background on The Joy of Cooking.
Happy baking, all!
If you’ve not joined our Facebook group for Baking on the 15th, by all means, do!