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Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!

lili@delightfulpalate.net

Delight Me

Saturday Morning at Inglewood Harvest Farm Market

Organic radishes at the Inglewood Harvest FArm Market

We are so lucky in Alexandria to have Inglewood Harvest Farm. They supply beautiful organic produce and gather vendors from fresh milk and butter to organic beef and chickens.

Flats of strawberries , homemade cakes, cookies, face painting and hay rides for the children. I was sampling roasted carrots with Delightful Palate's Wild Mayhaw Berry it makes great vegan dish.

Let us all keep coming  out and support this farm so it can continue to offer amazing events.

 The Inglewood staf are definetly morning people

Inglewood served breakfast with their organic ingredients, fresh eggs, just picked cilantro and thier pecans turned into a clean eating breakfast.

Fahy DeWitts "I made it" homemade cakes , Stephen is the man running the harvest market show at Inglewood.

 Live music with Jason Ashley, Hay rides tour the farm 

Flowing Hills fresh milk and sweet butter, Butter Field grass fed beef and whole chickens

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LSU Manship School Mass Communication Student Kortlynn Johnson captures "How it is made" at LSU Incubator

 Delightful Palate i n the lab at LSU with Dr. Luis

Get a glimpse of "How It is Made" from the video by Kortlyn Johnson a student at LSU Manship School of Mass Communciation. She goes inside the Incubator @ LSU and sees all aspects of the manufactoring business.

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Register for Delightful Palate's gift pack at Hope House Annual Tour of Homes

Register for a door prize at the Hope House for Central La. Annual Home of Tours

 When you are on the 2nd Annual Tour of Homes for the Hope House of Central La be sure and register for the door prize at Jim and Mona Gates 3906 Pecan Drive in Martin Park. You will have the chance to win a Delightful Palate gift pack.

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Recipes from my line of cookies featuring "The Lloyd Collection”

Reese’s Pieces, Peanut Butter, Chocolate Chips, and Pretzel M&M cookies sprinkled with Butterfinger Dust and Chocolate Pretzel M&M sandwich Cookies

My youngest son, Lloyd, is a character. His animation, zest for fun, and mischievous personality, are bewitching. In kindergarten he had beautiful curly long blond hair that I let grown down to his shoulders because I could not bring myself to cut it.

Reese’s Pieces, Peanut Butter, Chocolate Chips, and Pretzel M&M cookies sprinkled with Butterfinger Dust ready to go in oven

Just baked cookies with melty Butterfinger tops

Instead of Buttenfinger Dust you can nestle a Butterfinger Egg in the middle after they are baked

Chocolate Pretzel M&M sandwich Cookies with melty middles of Butterfnger bars and eggs or Reese's Peanut Butter Cups

Place the tops of the cookies over the bottom with the candy on them and the warmth of the cookies will melt the candy into a ooey gooey sandwich cookie.

 Hands down, Green Man was the favorite High School Costurme.

Recipes from my line of cookies featuring “The Lloyd Collection” 

My youngest son, Lloyd, is a character. His animation, zest for fun, and mischievous personality, are bewitching. In kindergarten he had beautiful curly long blond hair that I let grown down to his shoulders because I could not bring myself to cut it. A mother on our T-ball team described him as “our little firecracker in the dug-out.” 

At the private Catholic high school he attended, he turned principals and coaches on their heads with his pranks, traditions, and costumes. His school spirit was infectious, and he was the pied piper of his posse. The school had a number of rules, one of which was no talking in the cafeteria at lunch. Lloyd, and his logical thinking, could never grasp this restriction. He began one of his traditions on a Friday in the lunchroom. After walking past the long trough sink to wash his hands and merging into the lunch line, he began clapping: it developed into  a tempo, and though he was autonomous at first, the other students soon chimed in. From that Friday on, lunchtime started with rhythmic progression of single tones that spread into an applause, not one child uttering a word. It took three years following Lloyd’s graduated to flush his antics out of the school’s curriculum, and many a child served detention to keep his traditions alive. 

Despite all this he does not have a daredevil palate. I would say he leans toward the “white food category:” noodles with cheese, turkey sandwiches – plain: and pizza without red sauce. After whatever kind of practice at school, he would come in our back door, go straight to the stove, pick up the tops to the pots and peer into them and ask, “what am I having for supper?” To no surprise, he has never liked cake. So instead I have always baked large cookie cakes, mounding a jumble of every variety of chopped–up chocolate candy—ranging from Rolos, Butterfingers and Reese’s peanut butter cups—on top, thrown on some gummy bears and drizzled the whole thing with chocolate sauce. 

On his eighth birthday, a food fight broke out on the side screen porch, and I spent the evening scraping squished chocolate-covered gummy bears off the brick floor. I guess you could call that foreshadowing, because that was his last birthday party at home. 

Today is Lloyd’s 22nd birthday—Ash Wednesday, a day of fasting, praying and Alms-giving and I  am praying he has made it home from Mardi Gras. In honor of him, I created a line of cookies called “The Lloyd Collection” inspired by the blog, Buns in My Oven.

They are stuffed and sandwiched with all kinds of brightly colored Easter candy and really give the Girl Scouts a run for their money

                                                   Happy Birthday Lloyd!

Reese’s Pieces, Peanut Butter, Chocolate Chips and Pretzel M&M cookies sprinkled with Butterfinger Dust and Chocolate Pretzel M&M Sandwich Cookie 

1/2 cup butter, softened

1/2 cup peanut butter

3/4 cup brown sugar

1/4 cup white sugar

1 egg

1 teaspoon vanilla

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup Reese's Pieces

1 cup milk chocolate chips

1 cup Pretzel M&M’s

2 large Butter Finger bars, crushed into powder 

- In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg. Stir in the vanilla.

In a medium bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.

Stir in the Reese's Pieces  chocolate chips, and Pretzel M&M’s

Chill the dough for at least 30 minutes.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Drop spoonfuls of dough onto baking sheet 2 inches apart and sprinkle with 1 teaspoon of Butterfinger Dust on each cookie and bake for 8 minutes exactly.

Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack. 

Chocolate Pretzel M&M sandwich Cookies

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 cup flour

1/3 cup cocoa powder

1 teaspoon espresso powder or instant coffee (optional)

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup chocolate chips

1 cup Pretzel M&M’s

½ cup Butterfinger bars, crushed into powder

 

8 Reese's peanut butter cups (full size)

Butter finger bars , cut  into ½ inch pieces

Butterfinger Eggs

Preheat oven to 350 degrees.

In the bowl of a stand mixer, cream together the butter and sugars until light and creamy. Beat in the egg and vanilla extract.

In a small bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt.

Gradually add the dry ingredients to the wet and beat to combine. Stir in the chocolate chips, Pretzel M&M’s and Butterfinger powder.

Use a medium cookie scoop to drop balls of dough on a parchment lined cookie sheet. Gently flatten the balls with your hands or the bottom of a glass. The dough doesn't spread much, so flatten them to about the size of a Reese's.

Bake for 8 minutes. Cool on the baking sheet for 5 minutes before removing to a cooling rack.

Cool for another 5 minutes. Flip half of the cookies over and top with a Reese's peanut butter cup, Butter Finger Pieces or Butter Finger eggs. Place the remaining cookies on top. The warmth from the cookies should just slightly melt the peanut butter cup to make them stick together. Allow to cool completely. 

To make butterfinger powder: put the candy bars in a ziplock bag and seal, using a rolling pen roll or smash the candy bars until they turn into  powder. 

 

 

 

 

 

 

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