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Maple Syrup Souffle

Scuffles are such an elegant dessert to have after a meal. They seem like such a daunting recipe because the egg whites have to whipped correctly and incorporated just right to reach the puff that occurs during baking. Don't fret, you can do it and look like a professional chef. This recipe is simple. Now that the holidays are approaching this is a wonderful recipe to finish a lovely winter meal. It is light, airy, and the sweet flavor of the maple syrup is magnificent. Plus you are surely going to impress your guest with it. Remember these do have to be served immediately so I don't recommend this recipe for a large dinner party or for a complicated menu. The more simple the better, but always delicious! 

Yields 4 small ramekins 


3 egg whites - keep 2 egg yolks

1/4 - 1/3 cup maple syrup 

1 tablespoons flour

Sugar and butter to coat the ramekins 


1. Preheat the oven to 375 degrees convection. Grease and sugar coat your ramekins. 

2. Beat together the maple syrup and 2 egg yolks. 

3. In a stand mixer whip the egg whites on high until soft peaks are formed. It should take about 3-5 minutes. 

4. Fold the egg whites 1/3 at a time into the maple syrup and egg yolk mixture. Be gentle as to not let the air out of the whipped egg whites. 

5. Evenly pour about 2/3rds full each ramekin with the souffle mixture. Place the ramekins on a baking sheet and bake in the oven for 10-15 minutes depending on the size of the ramekin. The larger the ramekin the more time. It should be puffed up and golden. 

6. Serve immediately and enjoy! 

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