Single chocolate brownie on a parchment square.

Homemade Brownies!

Glass 9x13 baking dish with brownies, 1 removed.

I know I have published my homemade brownies before but this decadent chocolaty recipe deserves another look!

I made these last week for my Make and Take Cooking Class; a new type of class where participants come and cook and then take the delicious results home to share with someone they love!

Single chocolate brownie on a parchment square.

Instead of just cutting the brownies and putting them on a serving platter, I wrapped each one in parchment paper and tied them with this cute red and white string.

Brownies, wrapped in paper and tied with string.

Such a darling way to offer a sweet treat, don’t you think?

Join ME for the fun at an upcoming cooking class!  New classes have been added to the roster!  Register today by Clicking HERE or email lorie@atasteofparis.net

AND for information regarding upcoming trips to France email me at Lorie@atasteofparis.net!

Thursday and Friday March 21-22nd 10:30-2:00 Food and Wine Workshop- 2 SEATS OPEN! Join me for an extraordinary 2- day culinary event and immerse yourself in good food and wine!  We will explore wine styles and pairings as we work side by side to prepare truly mouthwatering dishes. We will dine together as we taste wine varietals and enjoy the recipes. Dinner tastes can be enjoyed here or taken home.  This course promises to improve overall kitchen skills that last a lifetime.  Hope you will join the fun! Class size is limited.  Class Fee $192.50 Day 1 Champagne and Crement and Appetizers. We will begin our time together with a mini champagne workshop.  The mystery of this amazing beverage will be revealed as we enjoy it with our appetizers of Tomato Basil and Gruyere Gourges, Crab Stuffed Mushroom Caps and an artistic American Style Cheese Board, packed to the brim with cheese, meat and goodness. Sancerre and Chardonnay and Lunch We will prepare and enjoy a crispy Goat Cheese Grapefruit and Avocado Salad and Seafood Crepes as we enjoy these beautiful white wines. Rose and Dinner We will prepare a lovely Chicken and Artichoke Tart perfect for dinner when served with a green salad.  For a sweet finish we will make Pears in Chocolate Ganache and tiny Chocolate Madeleines.  Day 2 Beaujolais and Grenache and Breakfast We will prepare a breakfast soufflé, Bacon and Cheddar to be eaten alongside Fruit and Almond Butter Tartine. Red Blends and Lunch As we taste our wines we will enjoy freshly made Creamy Cauliflower Soup and an inventive Crispy Vegetable Salad. Bordeaux and Cabernet and Dinner We will learn the origin of the iconic dish Beef Tournedos served with Blue Cheese and Walnut Butter over dreamy Mashed Potatoes.  To finish our days together we will celebrate round an exquisite Double Chocolate Tart topped with Raspberries. 

April 25th 6:30-8:30 Let’s Make Dinner A new offering at the cooking school; come and make and enjoy a 4-course meal.  The fun begins with a CoCo-Light Martini as we will dive into our menu.  We will prepare and enjoy a Texas tradition Jalapeno Poppers a true crowd pleaser.  We will sit for our 2-4th courses and wine will be served.  The second course will be Strawberry Salad served with Sweet and Spicy Pecans a perfect starter.  Our main course will be decadent Coriander Cured Beef Tenderloin served on a bed of Sweet Bourbon Smashed Potatoes and finished with Roasted Corn Salsa.  Yippee! For a delectable sweet finish, we will prepare Pistachio Coconut Pot de Crème. What a great way to spend the evening!  We will cook together to prepare our feast then sit and enjoy the fruits of our labor.  Class size is limited and promises to be an amazing evening! Class fee 62.50

May 3rd 10:30-1:00  Make and Take Dinner for Two A new offering in the cooking school!  Come and take a cooking class and take home a 4-course dinner for two.  Share it with your spouse or a friend!  This class promises to be lively and full of fun! On the Menu: Appetizer- Blue Cheese Pecan Crusted Grapes is a flavor explosion Starter- Stunning Birds Nest Salad and Herbed Brioche Rolls Main- Sweet Spiced Bourbon Pork Loin served with Darling Pommes William (ours are baked not fried) and abundant Balsamic Veg Roast Dessert-Petite Chocolate Loaf Cakes slathered in Amara Cherry Creme Sauce Tomato Soup and tea will be served.  Class size is limited.  Class Fee $64.50

June 21st 10:30-1:00  Make and Take Dinner for Two A new offering in the cooking school!  Come and take a cooking class and take home a 4-course dinner for two.  Share it with your spouse or a friend!  This class promises to be lively and full of fun! On the Menu: Appetizer- We will master the art of precious Chinese Dumplings in both Pork and Vegetarian varieties and dipping sauce. Starter- Thai Lettuce Wraps with chicken Main- Beef and Broccoli Stir Fry with Pineapple Fried Rice Dessert-Precious Pound Cakes with Sweet Citrus Compote Spinach Salad and French Bread will be served with iced tea.  Class Fee $64.50

Homemade Brownies

¾ cup butter

1 ½ cups sugar

¾ cup flour

¾ cup dark unsweetened cocoa powder

3 eggs

½ teaspoon salt

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

1 cup coarsely chopped pecans

Preheat oven to 325 degrees.  Spray a 9×13 glass baking dish with non-stick cooking spray.  Melt butter in a microwave safe bowl.  Add cocoa powder to melted butter and mix well.  Stir in sugar and then eggs.  Add flour salt and vanilla and mix to combine.  Add chocolate chips and nuts and spread batter into dish.  Bake for 24-28 minutes until edges are beginning to brown.

au revoir for now lorie (002)

 

 

 

Chocolate Lava Cake for your Valentine!

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Chocolate Lava Cake is the PERFECT Valentine dessert.  Nothing melts the heart quite like the molten center of a rich chocolate cake! And a bonus, this recipe is simple to make, no mixer required. Just stir up the easy batter and fill your ramekins. Remember to chill the prepared cakes before baking as an insurance policy for those luscious liquid centers!

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Chocolate Lava Cake

1½ sticks butter

1 cup dark chocolate chips

1 cup brown sugar, lightly packed

6 eggs

1/2 cup plus 2 tablespoons flour

Butter 6 (6 ounce) ramekins well and dust with flour.  Melt chocolate and butter in the microwave in 30 second intervals stirring in between each heating and let cool.  In a bowl combine flour and sugar.  Add eggs to the chocolate mixture one at a time and incorporate well before adding flour and sugar.  Mix to combine.  Using a kitchen scoop, spoon batter into prepared dishes and place the dishes into the refrigerator to rest 1-2 hours or for up to 3 days.  Preheat oven to 350 degrees.  Bake for 10 minutes.  Let rest 3 minutes before inverting dish onto a plate, dust with powdered sugar if desired.

For fabulous recipes and a great time, join me for an upcoming cooking class, Click Here for a full schedule of events.

Enjoy!

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Chocolate Madeleines, the perfect treat ANYTIME!

Chocolate Madeleines are the perfect anytime treat! In France when you order coffee, you always get a small biscuit.  These days, it is usually a tiny wrapped butter cookie but at a posh address; you may be served a madeleine alongside your beverage.  Madeleines are  tiny little pound cakes and are not typically seen in chocolate but you know me…chocolate is always my flavor of choice.

Madeleines are easy to make.

You will want to purchase the special shell shaped pans to create madeleines.  These precious pans are always a favorite buy for my ATOP travelers.

Butter the pan very well, but do not leave clumps of butter on the pan.

Flour the pan evenly.

Melt butter and add dark cocoa, mix well.

Add sugar and mix well.

Add eggs one at a time mixing well in between each.

Add flour and mix only until combined.

Using a kitchen scoop, portion the batter in the center of each shell.  Bake for about 20 minutes until each madeleine is puffed.

Make a batch for someone you love TODAY!

Join me in Paris, April 2018!  For all the gorgeous details CLICK HERE! 

Chocolate Madeleines

¾ cup butter

1 ½ cups sugar

¾ cup flour

¾ cup dark unsweetened cocoa powder

3 eggs

½ teaspoon salt

1 teaspoon vanilla

Preheat oven to 325 degrees.  Butter and flour madeleine pans well.    Melt butter in a microwave safe bowl.  Add cocoa powder to melted butter and mix well.  Stir in sugar and then eggs.  Add flour salt and vanilla and mix to combine. Spoon into prepared pans and bake for 19-23 minutes until edges are set and tops are puffed.