chocolate souffle

Sorry if you’re in a sugar coma from Halloween and here I am bringing you something sweet.

Actually, I’m not sorry. I had one piece of candy over the Halloween festivities and it was a Twizzler so that doesn’t even count.

What else is ticking me off about Halloween celebrations? Well I spent a good chunk of time creating my flamingo suit. I made the neon pink sweatshirt and the flamingo hat, and picked through a surprisingly wide selection of neon pink workout pants at TJ Maxx to find the right color.

My original goal was a tacky lawn ornament theme. Me as a flamingo, my friend Ian as a lawn gnome, and the GS as a Jesus statue. Unfortunately those two didn’t follow through. Instead, about 10 minutes before we were about to leave for a friend’s party, Ian decided he would be a soccer player and the GS decided to be Edward Snowden. Regular work clothes, a homemade NSA nametag, glasses from Target, weird facial hair, and a whistle.

We arrive at the party and my costume barely gets a second glance (aside from a probable “OUCH that color is bright”). The GS?

“OH MAN you’re the whistleblower!! Hahaha that’s amazing dude!”

WHAT?!

I was bitter.

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Night two, different party. I decided that clearly the flamingo costume didn’t get the credit it was worth, so I went with a last-minute costume, too. Katniss Everdeen, given that I frequently rock a wrap-around braid in my day-to-day life.

I almost used my makeshift bow and arrow to knock a girl out at the party for taking my chicken wing dip out of the oven after it had baked for about 3 minutes. Clearly not ready. Hands off, Cindy Lou Who.

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No souffle for you.

Chocolate Souffle, adapted from Amy Bites

(makes 2)

1/2 cup semisweet chocolate chips

2 tbs butter

1/2 tsp vanilla extract

2 eggs, separated

2 tbs sugar

a few drops of vinegar

pinch of salt

Melt the butter and chocolate together in the microwave or with a double boiler. Set aside to cool.

Add the vanilla to the chocolate, then the egg yolks. Stir together until smooth and shiny.

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Beat the egg whites, sugar, salt, and vinegar together until stiff peaks form. Fold the egg whites into the chocolate mixture gently until combined.

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Pour into ramekins, prepared with either baking spray or butter and cocoa powder.

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Bake at 375 for 20-25 minutes until puffed up and beautiful. Serve immediately.

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Yeah, I’ll share the other one with the whistleblower.

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