I don't know whether to call it soufflé or yorkshire pudding or puff, either way it's delicious

I was waiting to make a chiffon cake until I could come up with a recipe. My eolled soufflé cake got very good reviews, so I wondered how it would turn out if I made it into a soufflé chiffon cake...? So that is how I came up with this recipe.Add the cake flour to the bubbling butter and roll it up. Recipe by Ah*mi

I was craving those famous soufflé pancakes you eat in a cafe, and so this is my attempt to recreate the dish.Although these pancakes are slightly sweetened, it actually makes quite a nice breakfast since they are pancakes after all. Or, you can try them with all sorts of flavors...This is my new favorite pancake recipe.These pancakes will rise when baked, but they will shrivel slightly immediately after they're done.They won't shrink any more after that even when they've cooled down, so you can heat them up before serving.Whipped milk and other creams go well too, since these pancakes are quite fluffy. Recipe by Yukijirushi

A whole head of cauliflower in the fridge... a little leftover chicken! Don’t throw it away—make a fresh meal from scratch! Mmm, delicious! 🤗

Soufflés make you feel happy when you eat it ( ó㉨ò) Everyone smiles when they eat soufflés And I love chocolate Because of this, I thought that I must make a chocolate soufflé. So, I made an easy soufflé recipe just using one egg.The trick is not to chill the custard and keep it over hot water to let the custard loosen. This makes it easier for the stiff meringue and custard to blend well together Try to maintain the form as possible at Step 10. Also, be sure to put the cakes in the oven as soon as they're made! For 2 ramekins' worth. Recipe by Ryiwu

A recipe from Grandma that I had forgotten and happily rediscovered!

I longed for genuine French soufflé so I found out a recipe from not well-known chef and tried it. Definitely wort it and takes only a while! Cranberries are optional you could add whatever you want just make sure it has the same consistency as your mixture.

Something I thought up tonight. I served Escargot as an appetizer.

When I first started blogging a few months ago, I had mentioned in one of my posts that my mother-in-law had this fantastic cookbook that she started putting together at a young age. She has some truly wonderful recipes in there, in fact I have asked her many times in the past if she was willing to let me borrow it for a while but her answer was always NO. I understood, and respected her answer because this was her project for many years, buttttt this past summer when I was visiting she handed me the cook book and I was able to make a copy. 🙂I remember the first time I walked into their home, I found her in the kitchen cooking away like she always did, and still does, just like my mom, always in the kitchen. She was cooking this wonderful dish that I tried for the first time, and I have to admit I just fell in love. 🙂 A delicious combination of vegetable and cheese.Back in the late 80’s I don’t recall Greece having Mozzarella or Gruyere Cheese in the supermarkets. Coming from the states I wasn’t really paying attention due to CULTURE SHOCK!! and believe it or not sometimes I still go through culture shock when I go back to visit. Great recipe if you have people popping in unexpectedly, and just need to make something at the spur of the moment.Since I do live in the Netherlands and unfortunately, I am not able to find most Greek cheeses 🙂 I have substituted the Greek cheese with Mozzarella and Gruyere Cheese. I hope you enjoy this recipe, and if you do deci