StumbleUpon is internet crack. Do people still do crack? What’s the 2013 version of crack? Meth? Pills? Reality TV? Whatever you deem to be one of the most highly addictive substances of our time – that’s what StumbleUpon is. It’s a website you sit down to click through on a Thursday night in June and emerge from on a Tuesday morning some time in September. Like going into a coma. A really great coma.
It works like this: You pick a topic of your choosing – anything, seriously, get crazy. Are you looking for gerbils in hats? StumbleUpon has it. Probably. (I’ve never looked for gerbils in hats, but writing the words makes me realize we need more sites dedicated to small animals in chic headwear.) I generally look at food. Recipes, fun facts, baking tips, gardening know how, health news, etc. To be fair, some of it is total crap. But, some of is it pure gold.
Umm, holy shit, guys. I just googled ‘gerbils in hats’ just to see if a pic would come up – and apparently this is an actual thing. This is amazing. As soon as I post this I’m going out to buy a gerbil just so I can put a hat on it.
Luckily, I stumbled upon this too-cute recipe just the other day. Eggs and maple syrup? Made into a souffle? In under 20 minutes? F yeah!
This girl, Katy Atlas, has a really cute site called Sugarlaws. A lot of it is based on fashion, but her food section is right up my alley. Most of her recipes are fairly simple (just how I like ‘em) and yield a beautiful dish replete with fresh veggies, bright herbs and delicious adornments like figs, dates and leeks.
Here is her recipe for two-ingredient maple souffle and a little ditty from Katy herself:
“It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them). This is an absolutely perfect dessert at any time of the year, but it strikes me as being best in the fall, to cap off some hearty squash- or pumpkin-filled meal with a light, airy dessert. ”
Sugarlaws continues: “You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. This little recipe has two ingredients, and butter and sugar would make four ingredients, which would defeat the whole point. Also, I think they rise just fine without that preparatory step, and they still taste great. So this may not be a classic, perfect french recipe, but I guarantee that no one you serve it to will be able to tell.”
two ingredient maple soufflé recipe
1/3 cup maple syrup (I use Grade A Dark Amber)
Preheat your oven to 400 degrees F. Separate egg whites and yolks.
In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed.
In a stainless steel bowl, beat egg whites until soft peaks form (I often beat them to hard peaks and that’s fine too). Fold the maple syrup mixture into the whipped egg whites. Pour into four ramekins and place ramekins on a baking sheet.
Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10 minutes, or until puffed up.
PS – the souffle pics belong to Sugarlaws, as well.
OHMYHOLYGODALMIGHTYIMGOINGTOKILLMYSELF – There’s chicks in hats, too!!!!!!
Stop it. I can’t…I just can’t. God, I love Google.