Monday, March 10, 2014

sunday dessert : cookies and cream souffles

I pretty much love cookies and cream anything. These cookies are my absolute favorite so last Sunday I transformed them into super easy, light, and delicious souffles. They were the perfect extra special dessert for a Sunday night spent watching the Oscars.

You can use any "sandwich" cookies in this recipe. My favorite are the Trader Joe's JoJos (their version of Oreos). I think they are so much better than Oreos.  If you haven't tried them, buy some! They're so good. And addicting. 

cookies and cream souffles (makes four)
-5 tablespoons flour
-1/2 teaspoon salt
-1/2 teaspoon baking powder
-2 tablespoons brown sugar
-2 eggs, separated
-3 tablespoons milk
-about 1 teaspoon butter and a little white sugar (for coating the ramekins)
-3 or 4 sandwich cookies, crushed (Oreos or my favorite, Trader Joe's JoJo's)
1. Preheat the oven to 350 degrees.  Prepare two ramekins by coating with a tiny bit of butter {about 1/4 teaspoon per dish} and dusting with a tiny bit of white sugar.

2. In a small bowl, whisk together the flour, salt, baking powder, and brown sugar.  

3. Mix the milk into the dry ingredients and separate the eggs.  Add the yolks to the dry ingredients/milk and put the egg whites in a different bowl.

4. Use an electric mixer to beat the egg whites until soft peaks form.  This should take about 45 seconds to a minute.

5. Gently fold the egg whites into the rest of the ingredients.  Be sure to mix until all is combined but don't over mix. You don't want to lose the volume from the egg whites. Finally, gently fold in about half of the crushed cookies.

6. Pour the batter into the four dishes and top each one with a little of the remaining crushed cookies.

7. Bake for about 20 or 23 minutes...just until the top is golden and puffed up.

Enjoy!  These are SO good.  I know I will be making them again and again.

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