Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Delight Me

Celebrating Desserts Cooking Class

Ingredients set up to decorate the milk shake glasses, , , Fahy telling her secrets on baking cakes, Lemon Blueberry Cake, making Alfajor cookie dough, alfajor cookies, Ultimate Milk Shake, , , This crowd chose the boozy ones! Alfajor cookies

In our dessert cooking we demonstrated and shared recipes for a 4 layer Blueberry Lemon Cake, Alfajor Caramel Sandwich Cookies (Argentina Butter Cookies), and The Ultimate Milk Shakes that can be Boozy. I highly advice making your Milk Shake Boozy! Enjoy the recipe.


Corporate Team Building Cooking Class

Set up for private cooking class, , , stuffed peppers with Goat Cheese, , We challenged the group to "best plating" for their competiton, Braised Short Ribs, Sunchoke Puree, Green Beans Gremolata, ,

We set up cooking stations for our guest and the menu for out team building cooking class included Braised Short Ribs with Root Vegetables, Sunchoke Puree, Green Beans Gremolata. Their Challenge was best in plating their food. As engineers they took their challenge very seriously and they were competitive. Please try out Braised Short Ribs with Root Vegetables recipe


Miniature Monkey Breads

Miniature Monkey Breads, Mis en place , Roll your dough pieces  in the garlic herb butter and then into the cheese., place in miniature bundt pans, The plain, buttery yeast ones.

Short cut- Use the frozen bread dough for these miniature monkey breads. We made it two ways, the first time making these garlic flavored and the second time we made them just plain buttery yeast monkey breads.

Miniature Monkey Breads

Frozen bread dough

1/2 cup butter, melted

 2/3 cup Parmesan cheese, grated

3 tablespoons fresh parsley, chopped

5 scallions, chopped

10 basil leaves, chopped

5 cloves garlic, minced

Kosher salt and freshly cracked black pepper


 Cut  bread dough into small 1/2 inch cubes. Dust with flour to prevent them from sticking together. Set aside.

Butter and flour 6 small bundt pans. (You could also use a large bundt pan)

Melt the butter in a small bowl.

Combine the cheese, herbs, salt/pepper and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pans until they are 3/4 of the way full. Let sit for 30 minutes for the dough to rise a little more and while they are rising, preheat the oven to 400 degrees F.

Place bundt pans into the oven and bake for 25-30 minutes until the bread and cheese is golden brown.


Shortbread Sticks

Almond Brittle Chocolate Dipped Shortbread Sticks

What to do the with the box of Almond Brittle you got for Christmas. Almond Toffee Chocolate Dipped Shortbread. We made these cookies earlier in the holiday season by using colored sprinkles 


Shortbread Sticks



1 1/2 cups (3 sticks) unsalted butter, slightly softened
1 cup powdered sugar
2/3 cup cornstarch
2 tablespoons granulated sugar
Scant 1/2 teaspoon salt
2 teaspoons vanilla extract
2 3/4 cups all purpose white flour

1 cup chocolate chips

 Assorted Sprinkles

Almond Brittle, chopped fine

 Pre heat 300 degrees. In a large bowl, with an electric mixer on low, then on medium speed, 

beat together the butter, powdered sugar, cornstarch, granulated sugar, 
salt, and vanilla until light and well-blended, about 3 minutes.  
Beat, then stir in the flour until evenly incorporated.  

Set out a 9 x 13 inch baking dish. Pat and press the dough into a rough layer in the baking dish. Lay a sheet of wax paper on the dough, and then press out the dough to form a very smooth even layer. Refrigerate for 30 minutes, or until chilled and firm. Peel off and discard the paper. Using a large, sharp knife or a pizza cutter and cut into ½ inch strips 4 inches long. Bake the shortbread in the middle of the oven for 30- 40  minutes or until just pale golden all over.

Melt the chocolate in the microwave or a double boiler, stirring until smooth. Dip the completely cooled cookies in the chocolate and garnish with assorted sprinkles , almond brittle or other assorted  toppings. Place the dipped cookie sticks on the baking sheet with a cooling rack and allow the chocolate to set until it's fully hardened. Remove the cookie sticks from the baking sheet and serve or store in an airtight container.