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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Gingerbread Soufflés

"FIRE IN THE HOLE!" That's the preface to blowing something up when using an explosive. "Dig in, NOW! " is the audible prelude when serving soufflés. You want to dig in as soon as possible, so they don't deflate and that, my friends, doesn't take long. The French word Soufflé derives from 'souffler', which means to blow up. Contrary to popular belief, there is no way to keep a soufflé from deflating once it has blown up and removed from the oven. Once the air, trapped inside of the proteins of the egg, expand, so does the soufflé. When you remove it from a hot oven, the air cools and the egg proteins are not strong enough to hold its' shape, thereby deflating. So it is important when serving soufflés to enjoy them directly from the oven. Try this recipe below, but remember to RUN to the table with these souffles, or they will deflate even faster than your ego.


For 4 people


  • Nonstick cooking spray
  • 4 tablespoon(s) brown sugar
  • 3 tablespoon(s) real maple syrup
  • 3 tablespoon(s) apple cider or juice
  • 1/2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) nutmeg
  • 1/4 teaspoon(s) ginger
  • 1 cup(s) molasses
  • 4 egg whites
  • 1 pinch(es) salt
  • 1 teaspoon(s) baking powder
  • 1/2 cup(s) crushed gingersnaps
  • whipped topping

Gingerbread Soufflés Directions

  1. Preheat oven to 400° F and coat six 10 oz. ramekins with nonstick cooking spray. Sprinkle the bottom with brown sugar, dividing equally. Whisk together 3 T. maple syrup, 3 T. cider, cinnamon, nutmeg and ginger in a small bowl; microwave for 30 seconds, or until mixture boils. Pour about 1 T. maple syrup/cider mixture into each prepared ramekin.
  2. Boil 1 c. molasses in a medium saucepan over medium-high heat 2 minutes, stirring almost constantly to keep from scorching; remove from heat Beat egg whites and salt until soft peaks are almost formed. Pour molasses, in a thin stream, over egg whites, beating at high speed until stiff peaks form. It may not look like stiff peaks but they will be after about 2 additional minutes of beating.
  3. Add baking powder, beat well for another 5 seconds. Spoon evenly into prepared ramekins; place in a jelly-roll pan or sheet pan and bake for 13-15 minutes or until puffy, dark brown on top and set. Remove gently and dollop whipped cream and a sprinkle of crushed gingersnaps on top. Serve immediately, and I do mean immediately.