Saffron’s Bao Recipe – Firefly

We’re big Firefly fans in my house. If you’re sitting there saying to yourself, “What’s Firefly?” I gotta say, I don’t blame you. Firefly only ran for one season back in the early 2000s, and not even a full season at that. If you blinked at the wrong moment, you probably missed it. But after its cancellation, Firefly gained a substantial cult following through the sale of DVDs.

In 2005, Universal Studios responded to fan demands and released the movie Serenity as a sequel to the TV show. Both the Firefly TV show and the Serenity movie are awesome, and I can’t recommend them enough!

For today’s recipe, I took inspiration from the Firefly episode “Our Mrs. Reynolds.” This episode is one of my favorites, in which Mal finds himself inadvertently married to a “sweet” young woman named Saffron (I won’t spoil it to those of you who haven’t seen it yet, but let’s just say Saffron isn’t all she appears to be 😉 ). Trying to convince Mal that she’d be a good wife, Saffron prepares a homecooked meal aboard the ship: fresh bao.

The culture in the Firefly ‘Verse is a mixture of influences from China and the American frontier, so bao fits perfectly with those Chinese influences. Bao is a Chinese steamed bun stuffed with filling. There are a variety of different fillings, but Saffron probably used a meat filling for the dinner she made for Mal. Pork is probably the most traditional meat to use for the filling, but since it can be hard to come across supplies out in the Black, use whatever ground meat you have handy.

I adapted this bao recipe from China Sichuan Food to make Saffron’s recipe for fresh bao.

Saffron’s Bao Recipe – Firefly

Ingredients

Dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. instant yeast
  • 1/2 cup warm water

Filling:

  • 1/2 lb. ground meat
  • 3 Tbsp. soy sauce
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup chopped carrots, cooked
  • 1/2 tsp. sugar
  • 2 tsp. sesame oil
  • 1 tsp. onion powder
  • 1/2 tsp. ground ginger
  • 1 tsp. garlic powder

Directions

  1. Mix together all the dough ingredients.
  2. Knead the dough for 5 minutes, either by hand or with an electric mixer with a dough hook attachment.
  3. Allow the dough to rise for an hour, or until doubled in size.
  4. Brown the ground meat, and mix in the rest of the filling ingredients.
  5. Roll the risen dough into a long log shape.
  6. Cut the dough into 8 sections, and roll out each of the sections into flat circles.
  7. Place 2 Tbsp. of the filling onto each dough circle, and seal the buns in a cinched pattern on top.
  8. Spray a frying pan with oil, and place the bao on the pan.
  9. Cover the pan with a lid, and cook the bao on medium heat for 2 or 3 minutes, until the bottoms are browned.
  10. Pour 1/2 cup of water into the pan with the bao, and cover the pan again.
  11. Cook the bao in the water and steam for about 5 more minutes, or until the water is evaporated completely.

I loved using this method to make bao since I do not have a steamer at home. The crispy brown on the bottom of the buns contrasts so nicely with the fluffy steamed top.

Dip the bao in your favorite sauce, and serve it with rice and veggies to make a complete meal. To make enough for the whole crew, double or triple the bao recipe as needed. Just don’t ask Zoë to cook.

 

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Sara Crewe’s Bonbon Recipe – A Little Princess

bonbon recipe

A Little Princess is one of my all time favorite stories. I’ve read both the full-length novel and the shorter novella too many times to count, and I practically have the movie memorized. When I was a little girl, there was just something so magical about Sara Crewe and her tragic but beautiful adventures that captivated me. I think it’s her unflinching optimism, creativity, imagination, and belief in magic that speaks to my heart.

There is a particularly tragic and magical scene in a Little Princess book. Ermengarde, one of the wealthy girls who lives at the school, receives a care package from her aunt full of treats and goodies. When Ermengarde discovers that Sara and Becky, the servant girls, have been denied food all day, she sneaks the treat basket up to the attic so that they call all share in a feast.

Sara and Becky use whatever they have on hand to deck out the table for the feast. Old scarves, soap dishes, and tissue paper are transformed by magic into glamorous table settings.

One of the food items that Ermengarde shares with Sara and Becky are bonbons. This story was written in the early 1900s, so I looked up a traditional, old-fashioned bonbon recipe for this post. I found the perfect bobon recipe at Tori Avey’s blog. I think this recipe is just what Sara, Becky, and Ermengarde would have enjoyed.

Sara Crewe’s Bonbon Recipe – A Little Princess

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 lb. powdered sugar
  • 1/4 cup whipping cream
  • 3/4 tsp. vanilla extract
  • Sprinkles, chopped nuts, shredded coconut, melted chocolate, and other toppings

Directions

  1. Whip the butter and sugar together until smooth.
  2. Add the whipping cream and vanilla, and beat until incorporated.
  3. Chill the mixture for at least 2 hours.
  4. Roll the mixture into small 1-inch balls.
  5. Roll the bonbons into your toppings of choice, and place them on a cookie sheet lined with wax paper.
  6. Chill the bonbons in the fridge, then store in an airtight container in the fridge or freezer.

There are many options to customize the bonbon recipe to your personal taste! I used rainbow sprinkles, or “jimmies” as they’re called in some parts of the country, and decorating sugar to cover the bonbons I made. Shredded coconut and chopped nuts would be a great choice, too. If you have a double boiler, or if you have the patience for a makeshift double boiler, you can melt some chocolate chips to dip the bonbons in, too.

You can even wrap the bonbon mixture around maraschino cherries or whole nuts to make stuffed bonbons.

No matter how you choose to personalize these sweet treats, you’ll end up with a delectable delight that’s fit for a little princess.

 

This post may contain affiliate links, which means I receive a small commission for any sales made through those links. Rest assured, this costs you nothing extra!

Tirian’s Captivity Provisions – The Chronicles of Narnia

The Last Battle Menu

“Here is cheese, Sire,” said the first Mouse, “but not very much, for fear it would make you too thirsty.” And after the cheese they fed him with oatcakes and fresh butter, and then with some more wine.”

-The Last Battle-

Though it is beautiful and wonderful, The Last Battle is definitely the most depressing book in the entire Narnia series. It deals with a lot of dark themes. So, when I decided to make a menu based on this book, I was a little concerned that I wouldn’t find anything inspiring in the book, food-wise. There are no fancy feasts or cozy teas. But I did find this one little instance quoted above.

King Tirian is taken captive by a false Aslan. While he is tied up, a group of loyal mice visit him and bring him a meal. They are too scared of the false Aslan to untie him and help him escape, but they feel that the least they can do is feed him. It’s really a very touching little scene that warms up my heart.

So here’s a simple but appetizing and heartwarming menu from The Last Battle.

Tirian’s Captive Provisions – The Chronicles of Narnia

Oatcakes

These are simple, yummy, and filling. I’m sure Tirian was grateful to the mice for bringing him something so delightful.

Cheese

Eat the cheese on its own, or pile it on top of the oatcakes for a little sandwich of sorts. Any cheese will do, just pick your favorite!

Butter

I think butter is my favorite food. Really. I love butter. So it’s no surprise that I enjoyed slathering butter on the oatcakes I made.

Grape Juice

Yeah, the mice bring Tirian wine, but I don’t drink alcohol, so I substituted grape juice. But you go ahead and drink whatever your taste buds fancy.

This menu would be perfect for tea time, a light lunch, breakfast, or snack. Basically, any time of the day you want something light but filling, bring up this menu and you’ve got what you need. Best part is there are no fancy, hard-to-find ingredients.

 

This post may contain affiliate links, which means I receive a small commission for any sales made through those links. Rest assured, this costs you nothing extra!

Narnian Oatcake Recipe – The Chronicles of Narnia

narnian oatcakes

Oatcakes show up a lot in The Chronicles of Narnia. They are often eaten as traveling food, which makes sense since this oatcake recipe makes cakes that are hearty but also sturdy. When I saw oatcakes mentioned in The Last Battle, I knew I wanted to recreate them.

I turned to The Official Narnia Cookbook. This book has loads of delicious recipes. Some of them are directly from the books, and others are simply inspired by certain scenes or characters.

The cookbook has two different oatcake recipes: one using a yeast dough, and one using a quick dough, almost like cookie dough. I went with the yeast-free kind this time because it sounded easier, quicker, and tastier. Win win win. I’ll save the yeast oatcake recipe for another time.

Narnian Oatcake Recipe – The Chronicles of Narnia

Adapted from The Official Narnia Cookbook

Ingredients

  • 1 cup all-purpose flour
  • 1/4 tsp. salt
  • 3/4 tsp. baking soda
  • 1 cup quick oats
  • 1/4 cup sugar
  • 6 Tbsp. butter, room temperature
  • 4 Tbsp. milk

Directions

  1. Mix together the dry ingredients.
  2. Cut the butter into the dry ingredients until it forms a crumbly mixture.
  3. Add the milk and mix well.
  4. Grab 2 or 3 Tablespoons of the dough and roll it into a ball. Flatten the ball onto a cookie sheet as flat as you can get it.
  5. Repeat with the remaining dough until you run out.
  6. Bake the cakes at 400 degrees F for 10 minutes, or until golden brown.

These oatcakes are so good! Nutty and a little bit sweet, they’re perfect for any kind of meal. They can be eaten with honey and jam, or you can take it a more savory route and pair this oatcake recipe with butter and cheese. I also like to just eat them plain like cookies.

 

This post may contain affiliate links, which means I receive a small commission for any sales made through those links. Rest assured, this costs you nothing extra!

Ben Wyatt’s Calzone Recipe – Parks and Recreation

Get ready for the Low-Cal Calzone Zone

“Pizza is your grandfather’s calzone.”

-Ben Wyatt, Parks and Recreation-

When Ben Wyatt finds himself unemployed, he hits a bit of a rough patch. He uses his free time to explore different hobbies, like creating claymation movies and perfecting his calzone recipe.

Throughout the rest of the series, Ben’s love of calzones is referenced many times. Ben loves calzones almost as much as Leslie loves waffles. Almost as much as Ben and Leslie love each other.

I used this calzone recipe from allrecipes as inspiration for Ben Wyatt’s calzone recipe, but I made a few alterations to fit more appropriately with Ben’s version of the calzone. For one thing, although authentic Italian calzones do not have marinara sauce inside them (rather, marinara sauce is served on the side as a dip), Ben mentions several times that his idea of a perfect calzone is one with marinara sauce inside, and you can see the sauce oozing out of the calzones as he makes them. So, even though it’s less authentic to traditional calzones, I included marinara sauce inside these calzones to be more authentic to Parks and Recreation.

If you really want to be true to the show, you should also use healthier, low-fat ingredients so that your calzones will fit perfectly in the “Low-Cal Calzone Zone.”

So, roll up your sleeves, channel your inner Ben Wyatt, and let’s make some calzones!

“Pizza? Never heard of it.”

Ben Wyatt’s Calzone Recipe – Parks and Recreation

Ingredients

  • 1 packet yeast
  • 1 cup warm water
  • 1 Tbsp. olive oil
  • 1 tsp. white sugar
  • 1 tsp. salt
  • 2 1/2 cups flour
  • 1 egg
  • 1/2 cup low-fat ricotta cheese
  • 1 1/2 cups low-fat mozzarella cheese
  • spinach, mushrooms, broccoli, and other nutritious toppings

Directions

  1. Dissolve the yeast in the warm water.
  2. Add the oil, sugar, salt, and 1 cup of flour. Mix well.
  3. Stir in the rest of the flour 1/2 cup at a time until a smooth dough forms.
  4. Knead for 5 minutes, either by hand or using a dough hook on an electric mixer.
  5. Place dough in a greased bowl.
  6. Cover the bowl and leave the dough in a warm place to rise for 45 minutes.
  7. Mix the egg, ricotta, and mozzarella together, and let it chill in the refrigerator while you wait for the dough to rise.
  8. Divide the dough and roll it into about a dozen small circles.
  9. Place a few Tablespoons of the cheese mixture on each circle.
  10. Place whatever toppings you desire on top of the cheese.
  11. Seal each calzone by folding them closed on top of the cheese and toppings. Crimp the edges with a fork.
  12. Bake the calzones at 375 degrees F for 30 minutes or until golden brown.

These calzones will not betray you!

 

This post may contain affiliate links, which means I receive a small commission for any sales made through those links. Rest assured, this costs you nothing extra!

J.J’s Diner Waffle Recipe – Parks and Recreation

waffle recipe

Transport yourself to J.J.’s Diner with this waffle recipe inspired by Parks and Recreation!

“Every diner claims their waffles are the best waffles in the world. But somewhere, in some town, there really are the best waffles – so rich, and so gold-brown, and so delicious that anyone tasted them would decide never to leave that town. Somewhere, those waffles exist. Why can’t it be here?”

-Leslie Knope, Parks and Recreation-

Anyone who has ever watched Parks and Recreation knows that Leslie Knope love waffles more than almost anything. But not just any waffles. Leslie’s favorite waffles come from Pawnee’s own J.J.’s Diner.

When I set out to recreate Leslie’s favorite waffles, I knew that not just any waffle recipe would do. They had to be perfect. Slightly crisp on the outside, fluffy on the inside. Golden brown with plenty of whipped cream on top.

I searched online for tips to make the best waffles and combined several of the tips I found. I used this recipe from Fifteen Spatulas as inspiration and added a few steps from there. Without further ado, here is the best waffle recipe around!

J.J.’s Diner Waffle Recipe – Parks and Recreation

Ingredients

  • 2 eggs, separated
  • 2 cups whole milk
  • 1/3 cup melted butter
  • 1 Tbsp. vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup cornstarch
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 3 Tbsp. sugar

Directions

  1. Set aside the egg whites in the bowl of an electric mixer.
  2. In a separate bowl, beat together the egg yolks, milk, butter, and vanilla.
  3. Sift the flour, cornstarch, baking powder, and salt into the liquid mixture, and stir to combine.
  4. Add the sugar to the egg whites and beat the mixture on high speed until stiff peaks form.
  5. Gently fold the egg white mixture into the rest of the waffle batter.
  6. Cook the batter in a waffle iron for about 3 minutes for each waffle.

Tip: To keep the waffles crispy while you finish cooking, place cooked waffles in a single layer on a cookie sheet and place them in a warm oven (less than 200 degrees F) until you’re ready to eat them.

Top the waffles with plenty of whipped cream to enjoy thoroughly. If you’re anything like Leslie Knope, you’ll want two cans of whipped cream on hand: one for using on the waffles, and one for squirting directly into your mouth. J.J. would be proud!

 

This post may contain affiliate links, which means I receive a small commission for any sales made through those links. Rest assured, this costs you nothing extra!

Sticky Toffee Pudding Recipe – The Chronicles of Narnia

In The Magician’s Nephew, Polly and Digory plant a piece of toffee into the magical Narnian ground, and the next morning they find a toffee tree has grown in its place.

“Just beside them was a little, very dark-wooded tree, about the size of an apple tree. The leaves were whitish and rather papery, like the herb called honesty, and it was loaded with little brown fruits that looked rather like dates…

Polly and Digory got to work on the toffee-tree. The fruit was delicious; not exactly like toffee — softer for one thing, and juicy — but like fruit which reminded one of toffee.”

-The Magician’s Nephew-

I figured it would be pretty impossible to recreate the fruit of the toffee tree in real life. It’s got to look like a date, taste like toffee, and be juicy. While I was puzzling over how to pay homage to the toffee fruit, I discovered this sticky toffee pudding recipe from Nigella. It was the perfect compromise. It has dates and toffee in it, so I like to think this is what toffee fruit would taste like if it were baked into a pudding. Plus, sticky toffee pudding is a traditional English dish, and many English dishes are also traditional Narnian dishes. Fancy that!

Sticky Toffee Pudding Recipe – The Chronicles of Narnia

Ingredients

  • 1/2 cup brown sugar
  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 1 egg
  • 1 tsp. vanilla
  • 3 Tbsp. unsalted butter, melted
  • 1 1/2 cups dates, chopped
  • 1 cup brown sugar
  • 2 Tbsp. unsalted butter
  • 2 cups boiling water

Directions

  1. Preheat the oven to 375 degrees F and butter a large pudding dish or souffle dish.
  2. Combine the 1/2 cup brown sugar with the flour, baking powder, and salt.
  3. Add the milk, egg, vanilla, and melted butter, and stir until incorporated.
  4. Fold the dates into the batter, and pour the batter into the pudding dish.
  5. Sprinkle the 1 cup of brown sugar evenly on top of the batter.
  6. Dot the top of the brown sugar with the 2 Tbsp. of butter.
  7. Pour the boiling water over the whole mixture.
  8. Bake the pudding for 45 minutes, or until set.

After this pudding cooks, it will have a springy, almost cake-like upper layer, with a bottom layer of sticky toffee sauce. The dates added to this sticky toffee pudding recipe gave it a nice texture, and the toffee sauce was absolutely divine. It tasted almost as magical as I’m sure fresh toffee fruit tastes. Yum!

 

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Rest assured, this does not cost you any extra money!

Soft Caramel Recipe – The Chronicles of Narnia

In The Magician’s Nephew, Polly and Digory are on a quest in Narnia and are desperate for something to eat for dinner. The only thing they have available is a bag of toffees in Polly’s coat pocket. They eat all of them but one, and they plant the final toffee in the ground to grow a toffee tree. More on that later 🙂

“The little paper bag was very squashy and sticky…it was more a question of tearing the bag off the toffees than of getting the toffees out of the bag. Some grown-ups (you know how fussy they can be about that sort of thing) would rather have gone without supper altogether than eaten those toffees.”

-The Magician’s Nephew-

One of my favorite things about C.S. Lewis’ writing in The Chronicles of Narnia is how he talks about grown ups. It cracks me up and makes me realize that I am still a kid at heart. Toffee is delicious, even if it is “squashy and sticky.”

The way this toffee is described, it sounds more like caramel than toffee to me. Most toffee recipes produce a hard, crunchy candy. I love hard and crunchy toffee, but it is more difficult to make, as it requires a candy thermometer and can be easily burned. Plus, a soft caramel recipe would be more authentic in this situation, I think. So, that’s what I did.

I adapted this soft caramel recipe from Creme de la Crumb, and it did not disappoint!

soft caramel recipe

Soft Caramel Recipe – The Chronicles of Narnia

Ingredients

  • 10 Tbsp. butter
  • 1/2 cup sugar
  • 3 Tbsp. light corn syrup
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 teaspoon vanilla

Directions

  1. Combine the butter and the sugar in a saucepan, and stir it until the combination is melted and incorporated together.
  2. Add the corn syrup and the sweetened condensed milk. Whisk the ingredients together until the mixture boils.
  3. Lower the heat to medium-low, and whisk the mixture constantly for about 10 minutes. The mixture should be bubbling softly the whole time. You’ll know when to take it off the heat when it turns a golden brown color and starts to pull away from the sides of the pan.
  4. Add the vanilla and pour the mixture into a pan lined with parchment paper.
  5. Allow the caramels to cool completely.
  6. When the caramels set, cut them into squares and wrap them in pieces of wax paper.

This soft caramel recipe produces candies that are buttery and sweet and definitely squashy and sticky. Perfect for growing a toffee tree!

 

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Rest assured, this does not cost you any extra money!

The Magician’s Nephew Feast – Chronicles of Narnia

The Magician’s Nephew is the prequel to The Lion, the Witch and the Wardrobe. It tells the story of how Narnia was created, and also how it was discovered by a young boy and girl, named Digory and Polly, from our world. It is a magical tale, and made even more lovely by the featured food.

Magician's Nephew Feast

Tuck in to this glorious Magician’s Nephew Feast

There aren’t many specific foods mentioned in this book, but the ones that are mentioned usually have a sort of magical quality to them. So, what this Magician’s Nephew feast lacks in quantity, it makes up for it in pure magic.

The Magician’s Nephew Feast Menu – The Chronicles of Narnia

Grapes

Digory’s mother is ill, and it is implied that she is dying. This is of course very distressing for Digory. When a neighbor brings over some fresh grapes for Digory’s mother, Digory hears his aunt remark that only fruit from the land of youth would do his mother any good.

Apples

Digory remembers this comment his aunt made about fruit from the land of youth when he is in the newly formed Narnia. He asks Aslan if there is any magical fruit in Narnia that could make his mother well. Aslan directs him to a tree with beautiful shining apples.

Toffee or Caramel

This was a bit difficult, because the book mentions toffee that Polly has brought to Narnia in her jacket pocket. Toffee, by modern definition, is hard and crunchy. However, the toffee in Polly’s jacket pocket is described as being “squashy and sticky,” which to me describes caramel rather than toffee. I decided to remain true to this description and make some “squashy and sticky” caramel wrapped in wax paper.

Sticky Toffee Pudding

Now this bit of the story is my absolutely favorite because it is so very magical. Because Narnia is so new, the ground is still infused with Aslan’s magic, so that anything planted in it will grow. Digory and Polly see a bar from a lamp post grow into a lamp tree after it is flung into the dirt. (By the way, this is the very same lamp tree that Lucy encounters many years later in The Lion, the Witch and the Wardrobe.)

Later, when Digory and Polly are hungry, they decide to plant one of the toffee pieces they brought so that it will grow into a toffee tree. The toffee tree grows overnight, and the fruit it bears is described as looking like dates.

Rather than try to recreate this toffee fruit in and of itself, I decided to use those two elements (toffee and dates) to make a delicious sticky toffee pudding. What makes it even better is the fact that this is an English recipe, which meshes well since Narnia has many English influences.

This Magician’s Nephew feast is so delightfully indulgent. I just know you’ll love it. I feel like it perfectly harnesses the magic that is The Magician’s Nephew.

 

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Rest assured, this does not cost you any extra money!

Cheese Souffle Recipe – Disney’s Beauty and the Beast

Before I cooked up this cheese souffle recipe for the Beauty and the Beast menu, I had never cooked a souffle before. Even more than that, I had never even eaten a souffle before. I’m not sure how that happened, but here we are.

Whip up this cheese souffle recipe inspired by “Be Our Guest”

I was really intimidated by souffles before this, because you always hear stories about how they “fall” or fail. And, I won’t lie, this souffle is not very easy to make, but if you concentrate and follow the steps exactly, you should be just fine.

In looking for a cheese souffle recipe to emulate, I decided on this recipe by Alton Brown. Alton Brown is very good at explaining things, and he always offers little tips to help his recipes come out perfect. because of this, I knew that it wold be best for my first cheese souffle to follow his recipe.

Cheese Souffle Recipe – Disney’s Beauty and the Beast

Ingredients

  • Butter, softened, for greasing the pan
  • 2 Tbsp. ground parmesan cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 tsp. dry mustard
  • 1/2 tsp. garlic powder
  • pinch of salt
  • 1 1/3 cups milk, hot
  • 4 egg yolks
  • 6 ounces sharp cheddar cheese
  • 5 egg whites, plus 1 Tbsp. water
  • 1/2 tsp. cream of tartar

Directions

  1. Preheat oven to 375 degrees F.
  2. Grease a souffle dish with the softened butter, and coat the buttered edges in the parmesan cheese. Place the pan in the freezer until you’re ready to use it.
  3. Melt the remaining 3 Tbsp. butter in a small saucepan.
  4. Add the flour, mustard, garlic powder, and salt to the butter and mix well.
  5. Cook the flour/butter mixture over medium heat for about 1 minute. Make sure it doesn’t burn.
  6. Heat the milk in the microwave, and whisk it into the saucepan.
  7. Cook the milk mixture until it boils, then remove it from the heat.
  8. Beat the egg yolks together, and slowly whisk them into the hot milk mixture.
  9. Add the cheddar cheese.
  10. In a separate bowl (I used my electric mixer for this), beat together the egg whites, water, and cream of tartar until the mixture is firm and glossy.
  11. Carefully fold the egg white mixture into the cheese mixture.
  12. Remove the souffle pan from the freezer, and pour the souffle batter into the pan.
  13. Bake for 35 minutes.

This cheese souffle recipe takes a lot of concentration, but the end result is worth it. Not only is it tasty, but you then get bragging rights when you’ve made the perfect souffle!

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Rest assured, this costs you nothing extra!