Kim, Author at Cinnamon and Sugar

Mojito Cake

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DEATH ON THE MENU, the long-anticipated eighth book in the Key West Food Critic Mystery series by Lucy Burdette, lived up to my expectations and even surpassed them! I am a huge fan of history and different cultures, so when I found out that Ms. Burdette combined a cozy mystery with an influence of the relations between the U.S. and Cuba, I knew I needed to read it. Never heavy-handed or dreary, the author brings the Cuban culture and food to life in her setting. I appreciated the way she explored the land-mined affairs between two countries, who are barely 90 miles apart, by creating social situations for the dignitaries and politicians to interact with. She effectively interjects the protagonist, Hayley Snow, into the mix by having her mother cater the events. When things go oh so wrong, Hayley is there to step up and help her mother and friends out. I could see the scenes, smell and taste the food, and feel the danger through the descriptive language used.

I also greatly enjoyed the bits and pieces of history woven in on the life and legend of Ernest Hemingway, which adds to the flavor of the Key West tropical setting. Ms. Burdette uses Hemingway’s Nobel Prize gold medal for The Old Man and the Sea, which is discovered stolen from its case. This is the catalyst that starts the plot off and from there, murder and intriguing subplots are woven in and my interest was captured from the beginning to the very last page. Hayley is a marvelous protagonist. Her personality and self-esteem has grown tremendously from the beginning of this series and I feel like she’s finally come into her own. Her relationship with her feisty octogenarian roommate is adorable and the interaction between these two strong females lights up the pages. I am so excited that this series is continuing and can’t wait to read the next installment!

With all the delectable Cuban foods mentioned on the pages, you’ll be drooling by the time you get to the end of the story. Fortunately, the author includes several recipes at the back of the book and I want to try them all. In the end I decided to try the Mojito Cake recipe first, since I was visiting family to celebrate my aunt’s 90th birthday and wanted to take a special dessert. The combination of lime and mint is amazing and will definitely have you thinking of mojitos on a hot summer day! A note: if you’re not a fan of mint at all (like a couple of my family members), leave it out. The lime-laden cake will still be delicious. I loved the lightness of the whipped cream frosting instead of the typical heavy, sugary frosting generally used. The whipped cream really allowed the refreshing flavors to shine through while being super easy to make. Garnished with fresh limes and mint, the elegance of this cake belies the ease of making it!

Amazon Synopsis

When a killer strikes just before flan time, beloved food critic Hayley Snow is forced to sniff out the killer before someone else bites the dust.

Hayley Snow, fiery food critic for Key Zest magazine, has just landed a ticket to one of the most prestigious events in Key West: a high-brow three-day conference at the Harry Truman Little White House. Even though she’ll be working the event helping her mother’s fledgling catering business, there’s plenty of spicy gossip to go around. But just before her mother’s decadent flan is put to the test, Key West’s most prized possession, Hemingway’s Nobel prize gold medal for The Old Man and the Sea, is discovered stolen from its case.

Unsavory suspicions point to Gabriel, a family friend and one of the new busboys working the event, who mysteriously goes missing moments later. Anxious to clear his name, Gabriel’s family enlists Hayley to help find him, but right as they begin their search, his body is found stabbed to death in the storeroom.

Hayley has no shortage of suspects to interrogate and very little time before the killer adds another victim to the menu in national bestselling author Lucy Burdette’s delectable eighth Key West Food Critic mystery, Death on the Menu.

A special thanks to Lucy Burdette for providing a winner with a hardcover copy of DEATH ON THE MENU. Contest ends Monday, August 13, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Mojito Cake

In this eighth Key West mystery, Hayley and her mother, Janet, are catering a Key West/Havana conference at the Truman Little White House. This is the dessert they serve for the final dinner. The basis of this recipe came from a cookbook called Cuba! - Recipes and Stories from the Cuban Kitchen. I love lime cake and yellow cake and whipped cream, so you can imagine that this recipe was irresistible. I know Mojitos require rum, and yet I am not a big fan of alcohol-flavored desserts. So I chose to leave the rum extract out of the cake, and instead, add a teaspoon of rum. This gives it a little soupçon of flavor without overwhelming the cake. I also reduced the salt in the batter and the rum in the frosting. You can adjust the rum upward to a tablespoon if you choose.

Ingredients

For the Cake

3 cups all-purpose flour
3 teaspoons baking powder (low-sodium works fine)
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
4 eggs, room temperature
2 cups sugar
2 teaspoons vanilla extract
2 teaspoons lime zest
2 tablespoons freshly squeezed lime juice
1/2 cup whole milk
1 teaspoon rum

For the Lime Mint Syrup

1/4 cup water
1/4 cup brown sugar
1/4 cup fresh mint leaves, tightly packed
1/4 cup freshly squeezed lime juice

For the Frosting

2 cups heavy whipping cream*
2 tablespoons powdered sugar
1 teaspoon dark rum
Thin slices of lime, or lime zest, or mint leaves, for decorations

Instructions

For the Cake

Preheat oven to 350 degrees (F).
Prepare two 8- or 9-inch cake pans by buttering them and lining with parchment paper. Butter the paper too.
Mix the dry ingredients for the cake together and set this aside.
In your KitchenAid stand mixer, food processor, or with an electric beater, beat the butter well with the sugar until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla extract, the lime zest, and the rum. Fold in the dry ingredients. Don't overmix. Stir in the milk.
Divide the batter into the two prepared pans and bake about 30 minutes for the 9-inch pans or about 40 minutes for the 8-inch pans, until the cakes spring back when touches. Cool for 10 minutes in the pan, and then remove them from the pans and cool completely.

For the Lime Mint Syrup

Heat the sugar and water in a small pan until the sugar is dissolved. Turn off the heat and stir in the mint leaves. Let them steep for 10 minutes, then strain them out and stir in the lime juice. Paint this glaze onto each layer of cake with a pastry brush.

For the Frosting

Whip the cream and sugar until stiff, and stir in the rum. Dollop half of the whipped cream onto the first layer. Place the second layer on top and spread the remainder of the cream over that. Decorate with thin slices of lime or mint leaves as desired.

Cinnamon & Sugar's Notes

If desired, split each cake round in half for four layers. To fill the layers with whipped cream and completely cover the cake, increase heavy cream to 3 cups and powdered sugar to 1/4 cup. If you prefer a sweeter frosting, increase the powdered sugar up to 1/2 cup.

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I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

Sugar Cream Pie

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DEATH OVER EASY, the fifth book in the Country Store Mystery series by Maddie Day is an entertaining read which immerses the reader in a Bluegrass music festival set in Southern Indiana. The author captures the setting perfectly from the colloquialisms spouted by the locals to the descriptions of the town and the open country surrounding the area. The protagonist, Robbie Jordan, is an admirable character. Not only is she a successful restaurant owner and chef, but she’s more than proficient in carpentry and creating crossword puzzles! I love that she remodeled the floor above her restaurant to create a bed & breakfast. The incoming guests bring added character to the story and provides ample material for twists and turns to the central plot. I truly enjoyed getting to know Robbie’s father and his wife, who are visiting from Italy. It’s a joy seeing her get to know them and create a deeper bond after finally finding out who her father was.

When it’s discovered that the murder victim, Pia Bianchi, grew up in the small Italian town where Robbie’s father and step-mother are from, an added layer of emotional tension develops for the characters. The local police are suspicious of foreigners and makes them focus on Robbie’s family. It doesn’t help that Robbie’s talented boyfriend, Abe, was seen having a loud disagreement with Pia at the music festival right before they were supposed to perform together. The author provides compelling reasons for Robbie to get involved in solving the mystery. I truly enjoyed the way Ms. Day weaves the setting, the main plot and several subplots together into one cohesive story. The heart-stopping finale had me turning pages faster and faster until I was finally able to give a sigh of contentment as I read the last word.

Robbie cooks up some amazing dishes at Pans ‘N Pancakes and I love that Ms. Day provides several recipes at the back of the book. A side note: one of the breakfast specials Robbie serves is fried mush. That one scene had me flashing back to childhood, suddenly remembering that was a dish my mother served to us while I was a kid! I haven’t had it since my early childhood and while the recipe isn’t included in the book, I will definitely be tracking down a version to try for myself and take a taste down memory lane. One of the recipes Ms. Day does share is Sugar Cream Pie, as supplied from Hoosiers Max and Jane Carter. Sometimes simple is best and this pie proves the point. Simple ingredients combine into a creamy, delectable dessert that provides both comfort and indulgence. A rich dairy custard with a sprinkling of warm cinnamon sits atop pastry. The chilled pie is refreshing yet deeply satisfying and will make the recipients think of home-cooked meals and sitting around grandma’s kitchen.

Amazon Synopsis

Restaurateur Robbie Jordan is ready for the boost in business a local music festival brings to South Lick, Indiana, but the beloved event strikes a sour note when one of the musicians is murdered . . .

June’s annual Brown County Bluegrass Festival at the Bill Monroe Music Park in neighboring Beanblossom is always a hit for Robbie’s country store and café, Pans ‘N Pancakes. This year, Robbie is even more excited, because she’s launching a new bed and breakfast above her shop. A few festival musicians will be among Robbie’s first guests, along with her father, Roberto, and his wife, Maria. But the celebration is cut short when a performer is found choked to death by a banjo string. Now all the banjo players are featured in a different kind of lineup. To clear their names, Robbie must pair up with an unexpected partner to pick at the clues and find the plucky killer before he can conduct an encore performance . . .

A special thanks to Maddie Day for providing a winner with a print copy of DEATH OVER EASY. Contest ends Tuesday, August 7, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Sugar Cream Pie

A Hoosier favorite, this recipe is kindly shared by Jane Carter. Robbie makes the pies for her restaurant customers.

Ingredients

1 stick butter
1 scant cup sugar
1/4 cup cornstarch
2 cups milk
1/2 cup half-and-half
1/4 teaspoon salt
1 teaspoon vanilla
Cinnamon
1 pre-baked and cooled pie crust

Instructions

In a medium-sized saucepan, melt butter, sugar, and cornstarch, stirring to dissolve.
Add milk, half-and-half, salt, and vanilla. Cook until thick, stirring constantly.
Pour into prepared crust and sprinkle with cinnamon.
Chill at least two hours before serving.

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S’mores Tartlets

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I love the premise for the plot of S’MORE MURDERS, the fifth book in the Five-Ingredient Mystery series by Maya Corrigan! Who can resist a re-creation of the last dinner served on the doomed Titanic? Throw in a murder mystery game for the invited guests to participate in aboard a luxurious yacht and it sounds like an ideal evening. Protagonist Val Deniston was given an offer she couldn’t refuse (although she’d have liked to) by the yacht’s owner, Otto Warbeck, to prepare the ten-course dinner for his guests that he has meticulously researched. Needing help to make the dinner a success, she drags her granddad, Don Myer, and her best friend, Bethany, to the yacht to help out. Instead of a fun-filled evening, Val is greeted by a group that doesn’t like each other. The author weaves together an unlikely group of a chicken industry lobbyist, an animal’s right activist, an older ex-wife and a new young wife along with a Titanic enthusiast. When the host disappears from the boat during dinner, Val has a real-life mystery on her hands and soon finds out that the dinner party mystery could have been based on an unsolved murder from long ago.

Ms. Corrigan has created an intriguing plot that is well-paced with well-developed characters. Her twists and turns that incorporate details from the Titanic captured my imagination and I was pulled into the story, unable to put the book down. As a fan of Agatha Christie, I appreciated the author’s use of the ‘closed room’ style of mystery. The suspects were limited to the dinner guests and the yacht’s captain, but as Val digs deeper, finds they all had reasons to commit a crime. I’ve always enjoyed Val’s granddad, also known as the Codger Cook, because he adds both humor and chances for banter which allows the nature of the characters to be shown. The suspenseful conclusion wraps up the threads of both mysteries in a satisfying way which left me wanting to read more by this author.

The Codger Cook writes a newspaper column that features five-ingredient recipes. Val’s granddad might “borrow” her recipes to write his column but she doesn’t complain. Ms. Corrigan includes several five-ingredient recipes at the back of the book that Granddad would approve of. She also includes the menu of what was actually served at the Titanic’s last dinner along with what Val tweaked to serve aboard the yacht. While s’mores weren’t served aboard the Titanic, the new Mrs. Warbeck insisted that this casual fun-filled dessert be served at the party. The author includes some delightful twists to this yummy campfire classic and I’m sharing her recipe for S’mores Tartlets. I loved that these could be made ahead of time and you don’t have to have an open flame available for toasting the marshmallows. I’ve always been a tad bit disappointed with the old style of s’mores because the graham cracker, chocolate, and marshmallow ratio always seemed off. These tartlets are perfect and my guests snatched them off the serving platter faster than I thought possible! I tweaked the author’s recipe just a bit, using vegan chocolate chips and vegan margarine for some so that my dairy-intolerant husband could enjoy. They turned out amazing and I liked the ease of using chocolate chips, although they didn’t melt quite as nicely as the chocolate bars. S’mores Tartlets will definitely become a classic summer dessert in my household!

Amazon Synopsis

Managing a fitness club café and collaborating on a cookbook with her grandfather are Val Deniston’s usual specialties, but she’s about to set sail into nearby Chesapeake Bay—straight into a murder case . . .

Since catering themed events is a good way to make extra cash, Val agrees to board the Titanic—or at least cater a re-creation of the doomed journey on a yacht. The owner of the yacht, who collects memorabilia related to the disaster, wants Val to serve the last meal the Titanic passengers ate . . . while his guests play a murder-mystery game. But it is the final feast for one passenger who disappears from the ship. And that’s only the tip of the iceberg.

Now Val has to reel in a killer before s’more murders go down . . .

A special thanks to Maya Corrigan for providing a winner with a print copy of S’MORE MURDER. Contest ends Sunday, August 5, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

S'mores Tartlets

These treats bake in a mini muffin pan, no campfire or grill needed. They're more buttery than the classic s'mores, and less messy. You're likely to have crumbs instead of gooey marshmallows on your fingers and clothes.

Servings: 24 tartlets

Ingredients

1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons sugar
6 tablespoons melted butter
2 milk or dark chocolate candy bars (approx. 1.55 ounces each), divided into rectangles*
12 standard size marshmallows, each cut in half to make two circular pieces

Instructions

Preheat oven to 350 degrees (F).
Combine the crumbs and sugar in a medium bowl. Stir in the melted butter and mix until blended.
Lightly grease 24 cups (1-3/4-inch diameter) in a mini muffin pan.
Divide the crumbs among the cups. Press the crumbs down and around the sides with a tart tamper, a spoon, or your fingers.
Bake 6 - 7 minutes.
Remove the pan from the oven. Put one chocolate rectangle** in each cup and top with a marshmallow, cut side down, on top of it. Return pan to the oven for 3 minutes or until the marshmallows are softened. To brown the marshmallows, put the pan under the broiler for a minute.
Cool the pan on a rack for 15 minutes. Carefully lift each tartlet from it's cup. Serve warm immediately or serve at room temperature after the tartlets have cooled down.

Tips

*Or substitute 2 - 3 teaspoons mini chocolate chips for the chocolate bars. I found that the tartlets were easier to remove from the pan and stayed intact using the chips.
**I used 2 chocolate rectangles since my mini-muffin pan has a large diameter for each cup.
If marshmallows cool too much making it difficult to remove tartlets from pan, place the pan back into the warm oven for a minute or two to soften edges.
Store leftover marshmallows in a freezer-safe ziplock bag and place in the freezer to keep them fresh.

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Gluten-free Oatmeal Butterscotch Bars with Crumble Topping

Lara’s Blueberry Buckle

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CLAWS OF DEATH, the second book in the Cat Lady Mystery series by Linda Reilly, is a sweet, sentimental story that is also an entertaining whodunit with a mystical twist! Protagonist Lara Caphart, with her Aunt Fran, have turned their home into High Cliff Shelter for Cats in the small New Hampshire town of Whisker Jog. Lara has a “guardian”, a Ragdoll cat that only she can see, who guides her and helps match up felines with fur-ever homes. Even if you’re not a cat person, you can’t help but love the sweet scenes connecting kitties with homes, especially when children are involved. I also enjoyed the ideas Lara comes up with to involve the community with the shelter, especially having kids practice reading to the cats waiting for families! I also appreciated that Ms. Reilly starts the book with a list of feline characters living at their shelter. It’s an adorable touch.

The mystery plot is fast paced with plenty of suspects to guess about who murdered a local man and if the new resident in town, actress Deanna Daltry, is really guilty. I love mysteries that weave in long-ago stories that need unraveled in order to solve the current day crime. Ms. Reilly’s writing flows and the clues are sprinkled evenly throughout the story to keep the reader guessing and turning pages. The subplots added to the appeal of the book yet didn’t detract from the main event. The suspenseful conclusion had me turning pages faster and faster and ended on a sweet, emotional note. I’m looking forward to seeing what’s next for Lara and her mystical Ragdoll, Blue!

In the story, Lara meets her boyfriend’s uncle and makes a connection with the elderly man. She bakes him a Blueberry Buckle and thankfully the author includes a recipe for it at the back of the book. My family adores blueberries so I knew it would be a hit! There’s nothing better than sweet, ripe blueberries paired with a tender, moist cake. Adding some vanilla ice cream to each serving makes this the perfect summer treat!

Amazon Synopsis

Whisker Jog, New Hampshire, is a long way from Hollywood, but it’s the place legendary actress Deanna Daltry wants to call home. Taking up residence in a stone mansion off Cemetery Hill, the retired, yet still glamorous, septuagenarian has adopted two kittens from Lara Caphart’s High Cliff Shelter for Cats. With help from her Aunt Fran, Lara makes sure the kitties settle in safely with their new celebrity mom.

But not everyone in town is a fan of the fading star. Deanna was in Whisker Jog when she was younger, earning a reputation for pussyfooting around, and someone is using that knowledge against her. After being frightened by some nasty pranks, Deanna finds herself the prime murder suspect when the body of a local teacher is found on her property. Now, it’s up to Lara, Aunt Fran, and the blue-eyed Ragdoll mystery cat Lara recently encountered to collar a killer before another victim is pounced upon . . .

A special thanks to Linda Reilly for providing a winner with an e-book copy of CLAWS OF DEATH! Contest ends Sunday, July 22, 2018 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Lara's Blueberry Buckle

Ingredients

Ingredients for cake:

3/4 cup white sugar
1/2 cup (8 tablespoons) butter, softened
1 egg
1/2 cup milk
2 cups all-purpose flour (preferably sifted)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups fresh blueberries

Ingredients for streusel topping:

1/4 cup white sugar
1/4 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon (or to taste)
1/4 cup (4 tablespoons) butter

Instructions

Directions for cake:

Preheat oven to 375 degrees (F).
Grease an 8-inch or 9-inch square pan.
In a bowl, blend the flour, baking powder, and salt.
In a separate bowl, beat together the butter, 3/4 cup sugar, egg, vanilla, and lemon zest.
Alternately add the milk and the flour mixture to the sugar/butter mixture.
Add blueberries, stirring only enough to blend.
Pour batter into pan.

Instructions for streusel topping:

In a small bowl, blend the white and brown sugars, flour, and cinnamon.
With a fork or pastry blender, cut in butter until mixture is crumbly.
Sprinkle evenly over the cake batter.
Bake at 375 degrees (F) for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
Cool on wire rack, then serve right from pan.

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Soufflé à l’Orange

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A Soufflé of Suspicion, the second book in the French Bistro Mystery series by Daryl Wood Gerber, pulled me in with its charming cover and then kept me turning pages until the very last word was read! The protagonist, Mimi Rousseau, owns both Bistro Rousseau and Maison Rousseau, the inn next to her bistro. All I can say is Mimi is extremely fortunate with her location, location, location! Set in Napa Valley, the author paints a gorgeous picture with words, describing views, tastes, and sounds, so that the reader will feel like they’ve been on vacation… except for the murder. When the Sweet Treats Festival organizer is murdered, Mimi finds herself pulled into helping solve the crime. The victim was Mimi’s chef’s sister and the festival is being held at Maison Rousseau. There are plenty of suspects to keep the reader guessing, including the victim’s abandoned husband who runs a chicken farm. The twists and turns of the plot kept me guessing and just when I thought I had it figured out, another twist changed my mind.

In addition to great story-telling, I love the way Ms. Gerber develops her characters. Mimi is kindhearted, treating her employees like family. It is refreshing to see the caring interaction she has with each of them. I also greatly enjoyed how Mimi’s relationship is blossoming with Nash. She’s had some emotional hurdles to overcome in her past, but the author allows Mimi to grow like a real person would which makes her relatable. I look forward to reading more in this highly entertaining series!

I am always amazed at the amount of recipes Ms. Gerber provides with her books and A Soufflé of Suspicion is no exception. Her mouthwatering French dishes are well written with easy to follow directions so I didn’t feel intimidated. I have never made a soufflé so I opted to challenge myself and try the Soufflé à l’Orange. First off I liked that this recipe makes small, manageable portions. The airy, pillow-y souffle isn’t overly sweet and the orange flavor isn’t overpowering. I loved the lightness of the dessert and the added crunch of buttery sugar around the edges provided some additional texture. The only downside to soufflés in general (if you want to call it that) is once you take them from the oven, it will start deflating immediately. I felt the need to eat it right away and enjoy the airiness… but I didn’t mind at all and instead, whipped up another batch the next evening for dessert!

Amazon Synopsis

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.

Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents.

Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister. Which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned.

A special thanks to Daryl Wood Gerber for providing a winner with a choice of either print or an e-book copy of A Deadly Éclair! Print copy is limited to U.S. residents only and ends Sunday, July 15, 2018 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Soufflé à l'Orange

From Mimi: Give me an orange, eggs, and sugar, and I can whip up a soufflé in minutes. That's why I love this particular soufflé. So easy. So quick. So delicious. I use triple sec in this recipe, but you could use any of your favorite orange-flavored liqueurs.

Ingredients

1 teaspoon butter, for ramekins
1 teaspoon sugar, for ramekins
1 orange for 1 teaspoon orange zest and 2 tablespoons orange juice
1 egg yolk
2 egg whites
2 tablespoons + 2 teaspoons sugar, divided
1 tablespoon cornstarch
1 teaspoon triple sec
powdered sugar

Instructions

Preheat the oven to 400 degrees (F).
Brush 2 (4-ounce) ramekins or 1 (8-ounce ramekin with 1 teaspoon soft butter, then coat with 1/2 teaspoon sugar each or 1 teaspoon for the larger ramekin. Pour out extra sugar. Set ramekins aside.
Using a grater, grate the zest from the rind of an orange and reserve.
Separate the 2 eggs and toss out one of the yolks so you have 1 egg yolk in a bowl and 2 egg whites in another bowl. Whisk the egg yolk with 2 tablespoons sugar and the cornstarch until smooth. Whisk in the 2 tablespoons orange juice.
Place the mixture in a saucepan and heat over medium heat, stirring constantly until it thickens, about 2 minutes. Remove from heat and add the orange zest and triple sec. Let this mixture cool.
Meanwhile, in a small bowl, whisk the egg whites until they form soft peaks. Gradually add 2 teaspoons sugar and keep whisking until they form stiff peaks. Fold the egg whites into the orange mixture and then pour the mixture into the prepared ramekin(s).
Bake small ramekins for 15 - 17 minutes or bake the larger ramekin for 20 - 22 minutes, until soufflés are golden on top.
Remove from the oven and sprinkle with powdered sugar. Serve immediately.