Blogger CLUE: White Chocolate Chip Cookie Souffles

blogger CLUE

The Blogger CLUE crew is ready for the holiday season and sharing recipes worth celebrating today.

This month I was assigned to Rebekah’s blog, Making Miracles. I have worked with Rebekah on many occasions and have made multiple things from her blog already and she mine. (You can read all about my joy of searching through her blog from my Secret Recipe Club post last October: here.)

With the task of “Celebrate” at hand I looked through her beverages and sweets. Of course, as a member of #BundtBakers I knew there’d be a lot of bundts to choose from, but I wanted something different. I was tempted by her eggnog caramels, but I just don’t have the time to devote to melting sugar with a new born and highly active toddler running around.

Instead, I decided on her Chocolate Chip Cookie Souffle. My husband and I celebrated our 2nd anniversary by making both a savory and a sweet souffle.

You don’t need a special occasion for this dessert, though! This sweet treat comes together in under 30 minutes making it perfect to celebrate just getting through a Monday. If you like ooey gooey chocolate chip cookies but feel guilty eating the entire dozen then this recipe is for you. You get one large melty in the center cookie all to yourself – no guilt. ūüėČ

This recipe makes 4 cookie souffles.

White Chocolate Chip Cookie Souffle


  • 1 1/3 C cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick butter, softened
  • 3/4 C brown sugar
  • 1 egg
  • 1 tsp vanilla bean paste (I used Nielsen-Massey)
  • 3/4 C white chocolate chips, or any variety you prefer


  1. Preheat oven to 350 degrees F. Lightly grease 4 ramekins.
  2. Sift together the flour, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light in color. Add the vanilla and egg and mix until combined. Mix in the dry ingredients. Fold in the chocolate chips.
  4. Divide the batter into the prepared ramekins. About 1/2 C per ramekin.
  5. Bake 18-20 minutes. Allow to cool enough to handle and serve immediately for the best visual effect. It’ll still be tasty if you wait, but the centers will sink.

*This recipe is adapted from Rebekah at*

White Chocolate Chip Cookie Souffle for #BloggerCLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month:

CIC: Cardamom and Parsnips


Happy Crazy Ingredient Challenge day! I wasn’t sure I was going to make it this month again. Strange things were happening behind the scenes in the Facebook world where the group votes on ingredients and we keep track of the events. If you’d like to join our fun monthly challenge contact Dawn from Spatulas on Parade¬†at¬†spatulasonparade[at]gmail[dot]com!

I was looking through my planner¬†last week and realized I hadn’t written down the winning ingredients for April’s CIC event. Off to the Facebook page I went desperately searching for the answer. I found it. Parsnips and Cardamom.

I’d only ever had parsnips once before – roasted with carrots, potatoes, and a whole chicken – I recalled liking them. Cardamom was a spice I didn’t have in my collection. I’ve always thought I had it and then every single time realized it was coriander in my pantry instead and would always substitute with a combination of nutmeg and cinnamon.

Thanks to a Kroger gift card I got for Christmas, which I only use for fun ingredients which I’d normally find substitutes, I coughed up the $9 for a bottle of cardamom. And that was the sale price!

I wanted to do a play on carrot cake with today’s ingredients. I decided to go with oatmeal. I whipped together a very quick baked oatmeal recipe, added shredded parsnips, dried blueberries, and of course, cardamom. It can be served warm in a bowl with some milk or eaten as a flour-less oatmeal cookie bar!

Parsnip and Blueberry Baked Oatmeal


  • 1 1/2 C quick oats
  • 1/2 C dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 1 C shredded parsnips (peel the parsnips first)
  • 2 tbsp dried blueberries
  • 1 egg
  • 1/2 C milk
  • 1/2 stick butter, melted and cooled


  1. Preheat oven to 350 degrees F. Lightly grease a 9×9″ cake pan.
  2. In a large bowl combine oats, brown sugar, baking powder, salt, cardamom, cinnamon, parsnips, and blueberries.
  3. In another bowl whisk together egg and milk. Add in the cooled butter.
  4. Pour wet ingredients into dry and press into the prepared pan. Bake 25-30 minutes, or until set.
  5. Allow oatmeal to cool slightly before cutting into bars. Eat as is or warmed with milk.

*This recipe is adapted from Taste of Home at*

Parsnip and Blueberry Baked Oatmeal | Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.