Taste Buddees: Decadent Vanilla Truffle Soufflé (JK IT'S JUST PEANUT BUTTER)

My goodness, my goodness, what a busy past few weeks it's been! Things seem to be changing as fast as the weather! Not only was I able to finish up my summer classes (What. A. RELIEF!!!), but I was also able to give Kanye West's fine new album Yeezus SEVERAL listens. The young man certainly has talent, even though he sometimes seems pretty stressed out and makes rash choices. But, you know what I say... we've all been there, RIGHT?! LOL! I've also taken my new used bike out for long long spins... that is, when the weather isn't as temper-mental as my five-year-old!

Well, Spencer's been busy, too! Yep, he's still working hard in the Big Apple making funnies, friends, and grilled cheese sandwiches. Boy, I sure do miss the guy! But it won't be long until the TASTEBUDDEES are reunited with ALL the pals to do some IMPROV COMEDY! SO. EXCITING!

In fact, I'm SO excited I can't sit still to read, listen to YEEZUS, or even work on my THESIS. (Did you catch the rhyme? HA! Maybe I should write poems, instead!) OR, it may be the two cups of coffee I've had today after an early morning 5k at the Hiawatha Hog Wild Days! Boy, was that a blast! Even with sore calves, I need to do something with my hands! (There I go again, making rhymes. Ha! Better just get to baking!) So, to keep myself content, I pulled out a recipe for these Vanilla Truffle Soufflés!

I know they look decadent, but after such a crazy week, I thought I deserved to treat myself. You know what I always say: "when you have a crazy week, better take some time to eat."

Decadent Vanilla Truffle Soufflé

Don't let the pictures phase you. These treats might look hard to make, or as though they need specialize culinary equipment, but they're really so easy!

This recipe was actually passed down by the women on my mother's side, taken from the small village in Brittany where my great-great-great-great grandmother Hélène was born to my great-great-great grandmother Elizabeth, who came with my great-great-great-great grandmother over the Atlantic to land in New Orleans in the 1890's. It was such a different time then! You can bet they didn't have the propane lighters to broulé the top of the crême! So no need to fear!

My great-grandmother Margaret told stories of how her mother, Josephine (named after the elegant wife of la petit capitan Napoléon... we were such nationalists, even in the 1920's! HA!), would be sure to whip the egg whites past the point of stiff peaks until they were almost like peanut butter! Can you imagine the looks she got?! But, the innovation remains, which is why the whites should be beaten well past stiff peaks.

Now, add the truffles gently. Oh, how Marge would reminisce about the bon chocolat of the home country. But, it's a different time now, and any truffle-ish chocolate will do! You can always just add another half cup of sucre to mask the flavor! (Sometimes, I do anyway ;))

Be sure to simply fold in the chocolate, not beat. The chocolate is only an ingredient, not some poor paison under the old monarchy!

My grandmother still makes this for potlucks, birthdays, and Poisson d'Avril, which we still celebrate every year.

Grandma Edith has been back several times to the village in Brittany from whence we came, but has yet to take me with her. She always says she will, but hasn't followed through. Maybe she's just getting a little old and starting to forget? But, then again, aren't we all?

For instance, Grandma missed my little guy's recital this year! She used to LOVE watching all the pre-schoolers (now kindergarteners... doesn't time FLY?) sing their little hearts out! So maybe that's a sign she's just getting a little old? I haven't had a chance to talk with her about it. There's just been TOO much to do!

But neither Grandma Edith, myself, or Momma have been to busy to keep on making tasty treats! You know what I say: "If there's no time like the present, there's always time for dessert!" (I'm trying to turn this into a rhyme... any suggestions???)

Did anyone else hear about what's been going on with Paula Deen? How terrible! Why can't our culinary role models be more like our lovely Ina, upholder of hâute cuisine and bon amour? Or like Yeezus? At least he's making sick beats and not calling people bad words!