My Little Valentine

My Little Valentine

What to do with you?  In New Orleans, a romantic city, at its best offers an amazing verity of things for you and your sweetie to do.  Holding hands in City Park you can take a leisurely stroll to work up an appetite for your favorite meal.   I’m sure you will be in the French Quarter and when you go make sure to visit Jackson Square which is also a place known for lazy walks.  You can browse street vendors and perhaps get a portrait done by one of the many talented artists.  When you get tired or just want to snuggle hopping a streetcar is ideal.  Finish up this special night by taking a couple cooking class.  Cook up a luscious chocolate soufflé for a romantic desert.  

As we continue our redo of the kitchen.  It’s all about the accessories today.  You can accomplish this and give that special someone a very special gift.  You want to have plenty of time to devote to important things like hair, nails and putting on that gorgeous outfit. Valentine Banner Throw Pillow by Diary of a Quilter  (one of my favorites) has a cute heart pillow to add that special touch to your décor.  This project combines simple sewing and applique.  Great project for the beginner. Please don’t forget to look at the PDF from Monday, February 6 (available NOW).  Mardi Gras Mini Quilt – From My Carolina Home or Easy Towel Topper.

Another Valentine project that I know you will enjoy this year and for many to come is a Heart Garland.  Remember the cute Christmas Tree Garland we did in December?  The Hearts a Flutter - Fast and Easy DIY Valentine’s Day Garland by  SewCanShe  is a great scrap buster.  Hang these from chandeliers, chair backs or on your fireplace.  Hang them EVERWHERE!!  

These PDF’s will be available February 13.

Please share your project with us at on Instagram  #Chateausew&show

Take that stroll, hold that hand, and make the day special.

Make my special Romantic desert Soufflé.  Enjoy

Susan & Karen


Chef John's Chocolate Soufflé


  • 1 teaspoon melted butter, or as needed
  • 2 tablespoons white sugar
  • 2 ounces 70% dark chocolate, broken into pieces
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 4 ½ tablespoons cold milk
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 large egg yolk
  • 2 large egg whites
  • 1 pinch cream of tartar
  • 1 tablespoon white sugar, divided



  1. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  2. Brush the bottom and sides (right up to the rim) of two 5-ounce ramekins lightly with 1 teaspoon melted butter. Add 1 tablespoon white sugar to each ramekin; rotate until sugar coats all surfaces, then tip to pour off extra sugar.
  3. Pour 3 cups hot water into a pot set over low heat. Place chocolate pieces in a metal mixing bowl; place the bowl over the pot of water until chocolate melts; do not let the water simmer or boil.
  4. Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.
  5. Transfer milk mixture to the bowl with melted chocolate. Add salt andcayenne pepper and mix until thoroughly combined. Add egg yolk and mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
  6. Whisk egg whites and cream of tartar in a mixing bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mix.
  7. Whisk in 1/3 of the sugar for 15 seconds. Repeat two more times to whisk in remaining sugar. Continue to whisk until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.
  8. Transfer a little less than 1/2 of the egg white mixture to the chocolate mixture; mix until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide between the prepared ramekins and place on the lined baking sheet.
  9. Bake in preheated oven until soufflés are puffed and have risen above the top of the rims, 12 to 15 minutes.