A Letter to YOU + A Pina Colada Souffle' Pudding

Dear Readers (or Friends, as I would like to consider you),

I am sorry I dropped the ball on the Blog Every Day in May Challenge.  I was actually having tons of fun with.  It gave me ideas of things to write about that I might never think of, and it pushed me creatively.  Plus, it helped me connect a little more with some of you.  And that was fabulous.

You know how it goes.  Life got busy, I got off track, and well -- here we are, ten days later, just now getting back into the swing of things.  I saw that writing a letter to you was the challenge of the day and I thought, "I am all over that!"

The truth is, I am bummed that missed some of the posts.  Especially the one where I was asked to rant.  I almost never rant publicly (or I do and then promptly delete it) and I was looking forward to being able to do that.  Because -- oh! -- I have some things to rant about.  Maybe I will still have to do that one ;)

But here is the thing -- I made myself a promise awhile back.  This promise went like this: "Tiffany, when your blog and your real life compete for time, your real life will always win.  And there will be no apologies."  And so, here I am today, saying sorry that I dropped the ball on the challenge, but not saying sorry for disappearing.  Because, honestly, that wedding I was in last weekend?  Or the visits I had with long lost friends this past week?  Or exploring a beautiful and new-to-me hiking place on a random Wednesday afternoon?  Or just hanging out with my husband, walking through the local festival, eating beer-battered-deep-fried-mushrooms?  Those moments that make my life beautiful.  And this blog?  It is a place for me to record those moments along with my food journey, not a place to take away time from other things I might want to do.

As we head into the summer months, please know that I will not be around all that much.  I will be too busy enjoying the sunshine and making new memories with loved ones.

At the same time, though, please know that I do love sharing with you -- both having you here and by visiting your pages to see what you are up to.  So, thank you.  Thanks for following along on my journey and thank you for your kind words, you uplifting comments, and your presence in my life.  I truly appreciate it.

With gratitude,
Tiffany

PS -- For Sundays with Joy this past week we made her grapefruit souffle', and it was FANTASTIC.  So much so that my husband asked me to make another one the next day.  I got a little creative with the second one and made my favorite flavor ever, pina-colada.  This may not be the most beautiful dessert I have ever made, but it is -- no joke -- possible my favorite.  If you have never made anything else from me, please let this be the one.

(The recipe looks scary, but after you do it once you will see how EASY it is. Please do not be intimidated!)

PINA-COLADA SOUFFLE’ PUDDING

Recipe inspired by Joy the Baker's Grapefruit Souffle' Pudding, found in the Joy the Baker Cookbook

SERVES 6  •  PREP TIME: 15 MINUTES  •  TOTAL TIME: 55 MINUTES

ingredients

• ¾ cup sugar, plus 2 tablespoons
• 2 tablespoons sweetened coconut shreds
• 3 tablespoons unsalted butter, room temperature
• 3 large eggs, separated
• 1 ½ tablespoon coconut cream (from the can)
• 1/3 cup flour
• ¼ teaspoon salt
• 1/3 cup pineapple juice
• 1 cup whole milk
• 1/8 teaspoon cream of tartar

directions

1. Preheat oven to 325 degrees, with a rack in the middle and nothing above it.  Bring a teapot of water to boil.  This will be used later to make a water bath.
2. Mix the ¾ cup of sugar, sweetened coconut, and butter in mixing bowl of a stand mixer and beat for 1 minute.  Add the egg yolks, one at a time, beating on medium speed until fluffy.  Slowly add the coconut cream.  The egg yolks and coconut cream will need to beat for about 2 minutes.
3. Add the flour and salt and beat until combined.  Alternate between the milk and the juice, and add to the mixer at medium speed until all mixed.  The batter will be soupy.  Place in a large bowl and set aside.
4. Clean the mixing bowl and the paddle very well.  Dry and return to stand mixer.  Add the egg whites and cream of tartar and beat on medium-high speed until soft peaks form.  Gradually add the remaining 2 tablespoons of sugar and beat until stiff peaks form. 
5. Gently fold the stiff egg whites into the pineapple-coconut mixture, being very careful not to break the egg whites completely.  They should have a bit of fluff to them still.  Carefully pour the batter into the baking dish (medium sized) or ramekins (6). 
6. Place the dish or the ramekins into a larger dish (like a casserole dish).  Carefully pull out the rack in the oven just slightly so that you can place the dishes on there.  Very carefully, add the boiling water from the tea kettle so that it goes half way up the outside dish.  Then, push the rack back into the oven and bake until the top is lightly browned and a toothpick inserted comes out clean.  This will be about 37 minutes for a full dish, or about 27 minutes for ramekins.

When it is finished and you pull it out, please be VERY careful not to spill the hot water on you!

The souffle’ can be served warm or at room temperature.  It is best the day it is made.

 COST: $3.76             COST PER SERVING (6): $0.63