This year’s theme is Sparkle and Spurs. Support an awesome cause with great food, some boot-scootin’ and a spectacular auction. Be sure to place your bids for the In-home Cooking Class, compliments of yours truly. Oh, and I just happen to know an awesome Baron. Congratulations and thanks again Steve Jaggers!
Summer is here! It’s getting hot and the kids are getting bored at home. Do your children love to cook or want to learn how? Sign them up for one, or all, of our three part series, Kids Kitchen 101. In these classes your child will learn about food safety and sanitation and basic cooking skills and then help make some great meals that they can make at home.
The first class will be Monday, July 18, 2016, from 10:00 a.m. to 12 noon. We will make a healthy chef salad, fresh vinaigrettes and home-made mac and cheese.
The second class will be Monday, August 1, 2016, from 10:00 a.m. to 12 noon. Kids love to play in the dirt, so we will be making “dirt” pudding and ice cream cookie sandwiches.
The third class in the series will be Monday, August 8, 2016 from 10:00 a.m. to 12 noon as well. This will be an awesome pizza party, where they will learn to make fresh dough and prep their own toppings.
Cost for the classes are $40/child and you can register here!
Are you eating a Paleo Diet or just curious what the Paleo diet is? Ever thought of taking a Paleo Cooking Class? Join me for the ins and outs of Paleo Cooking. I will guide you in making Chicken Marbella, Cauliflower Rice, Balsamic Rosemary Beets, and even dessert…Strawberry Rhubarb Crisp!
Class will be held Monday, July 25, 2016, 6:00 p.m. – 8:00 p.m. at The Girl Can Cook: Cooking Studio and Kitchen, located at 315 S. Main Street, Broken Arrow, OK. Cost is $65/person.
This two hour class includes hands-on instruction, all food prepared, recipes, and complimentary wine pairings. You are also welcome to bring a beverage of your choice. Hope to see you there.
The “holy trinity” awaits. Join my Cajun and Creole cooking class where we will make tasty Jambalaya, spicy Okra Creole and to top it all off, drum roll, please…Bourbon Bread Pudding!
Class will be held Monday, July 11, 2016, 6:00 p.m. – 8:00 p.m. at The Girl Can Cook: Cooking Studio and Kitchen, located at 315 S. Main Street in Broken Arrow, OK. Cost is $65/person.
This two hour class includes hands-on instruction, all food prepared, recipes, and complimentary wine pairings. You are also welcome to bring a beverage of your choice. Hope you can come.
- 2 cup all purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1/4 tsp salt
- 1 1/2 tsp baking soda
- 1 cup granulated sugar
- 1/2 cup light or dark brown sugar
- 4 oz (1/2) cup unsalted softened butter
- 2 tsp vanilla extract
- 2 egg
- 1/2 cup sour cream
- 1 12 fl. oz. bottle Guinness or stout beer
- Bailey’s Cream Cheese Frosting
- 1 8oz. bar of cream cheese, softened
- 1 4oz. stick of unsalted butter, softened
- 2 cups confectioner’s sugar
- 4 – 6 Tablespoons of Bailey’s Irish Cream
- In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s and beat until completely incorporated into the frosting. Spread or pipe frosting onto cupcakes.
- Preheat the oven to 350 degrees and line with 2 12 count muffin tins with paper cups,
- In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
- Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
- Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
- Divide 1/4 cup of batter into each muffin cup. About 20 – 24 cupcakes.
- Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
Don’t think you can cook or don’t have the time? Want to learn more about a new technique or an exotic cuisine? Let me come to your kitchen and create a festive learning experience for you and your friends.
You supply the space and I will provide the knowledge, the recipe and a little fun! Here are a few ideas….Crepes, savory and sweet, chocolate chocolate, sushi, from the garden, Cajun, Indian, or my favorite, specialty Mexican.
Email me today to plan a weekend or evening gathering.