**EDIT** You're so right linq1 and thank you for catching it - it's 60g of flour. The recipe is updated to reflect it.

Molly, Tara, The eyes of a pro don't miss anything... The silverware actually is from my grand-grandma, she didn't use it when she was still alive, so she gave it to me. But it is not a complete cutlery set, "just" many different pieces. The way I like it best :)

About the small cups: They came in a set of four from IKEA, and I never really used them, because they are just so small - about 4 centimeter (1,5 inches) in diameter. 'Took them out after probably 12 minutes, with the top turning slightly golden brown. As the cups are quite shallow, I even baked them without a water bath... perhaps that’s why they are leaning a bit?

Shauna, It totally is! Sometimes you want to take on new challenges, but somehow never get to it. That's when food blogger events come in very handy ;)

Jeanne, Be assured, not all of my first attempts in the kitchen work out that well (at all ;)!

Pierra, That was somewhat the objective, going with the season - thanks for your kind words!

Rosa, Thank you. Just checked it out, the sweet bread looks yummy!

Brett, Great idea (especially cooking it "au gratin") - I'll have to try this next time.

SallyBR, Thanks Sally for visiting d:d and pointing out the missing info. I added the additional text!

Dianka, Tina, Boo_licious, Eatzycath, Good thing the soufflés are long gone, otherwise they would have gotten rather big headed on all the comments about their cute looks ;)

Tina, You can find our email-address written in a (hopefully) spam-safe way both on the "About" and the "Disclaimer" page (mail AT deliciousdays DOT com). I never used canning jars with two lids, so I don't have any experience in using them. My grandma used to make jam throughout her whole life, as she had a huge orchard. She "produced" tons of jam (literally - I mean it!) for friends and family and I just stick to the method that worked best for her over many years. I do re-use the jars many times, sometimes the lids – which mainly depends on their quality (thickness of the gumming). If the lid is somehow slightly damaged you would have to replace it, otherwise you won't be able to get a proper and necessary vacuum.
Two books about preserves I put on my wish list some weeks ago would be Perfect Preserves and Preserves: Jellies, Pickles and Liqueurs.
I also love to use the original Weck jars, but only if its content is used up within a week, so that no canning is required (hence the lack of experience with using the Weck rubber rings yet).
A useful link about canning from a company selling the original Weck jars in the US: 18 Rules for Success.

Chronicler, hehe, I am a 100% positive that the staying-up-long part is absolutely essential to getting nice results ;))