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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Chocolate Zucchini Bread 15 mins 2 loaves Recipe you are creating: Chocolate Zucchini Bread This dessert holds a special place in my heart. Growing up, I wasn’t a fan of zucchini (honestly, what kid is?), but my grandma had this magical chocolate zucchini bread recipe that changed everything. My mom used it to sneak those green veggies into my diet, but to me, it was just a delicious, cake-like treat. Even now, it brings back memories of family and the joy of baking. Whether you’re sneaking veggies into your family’s diet or just want a comforting dessert, this one’s a keeper. Recipe Ingredients: 1/4 cup oil 1/2 cup softened butter 1/3 cup white sugar 1 1/3 cups brown sugar 2/3 cup Hershey's Special Dark 100% Cacao Cocoa Powder 2 eggs 1 tablespoon Madagascar Vanilla Bean Paste 3/4 cup milk 2 1/2 cups unbleached flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 teaspoon baking soda 1 teaspoon cinnamon 2 cups grated zucchini Optional: 1/8 teaspoon ground cayenne pepper Optional: Chocolate Chips to sprinkle on top Recipe Directions: Preheat oven to 350 degrees. Add first seven ingredients to a mixing bowl and beat until fluffy. Shift together the dry ingredients. If you like a little bit of heat with your chocolate, add the ground cayenne pepper. Add the dry ingredients, alternating them with the milk into the creamed ingredients. Scrape down the sides of the bowl and mix on medium speed until blended. Fold in the two cups of zucchini. Pour into two greased and floured loaf pans. Bake at 350 degrees for 20 minutes. Turn oven down to 325 degrees and bake for about 15 minutes. Test the top of the loaf to ensure it’s done. Serve warm to your veggie haters. Don't hide your smirk when they ask for a second slice of this intensely chocolate dessert. You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Chocolate Zucchini Bread, Bread Baking, How to make bread, Learn to bake bread, Easy Weeknight Dinners, Quick Fall Recipes, Chocolate Zucchini Bread Recipe, Best Fall Desserts, Fall Dinner Ideas, Seasonal Recipes with Zucchini, Healthy Zucchini Recipes, Fall Comfort Food Recipes, Easy Dessert Recipes with Zucchini, Simple Fall Dinner Menu Categories: Brunch, Bread, Vegetable, Plant-Based, Breakfast, Quick Bread

Winter Gnocchi Class Winter Gnocchi Class This is a paid class. To watch this class and receive access to the recipes you will need to purchase video on demand access. Galette and Gratin Cooking Class $ 10 10$ Learn to make sweet and savory galettes and veggie gratins! Valid for 2 years Buy this Class Plan

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Cocoa Brownies 15 mins 12 to 16 pieces Recipe you are creating: Cocoa Brownies Love brownies but don't have any of those unsweetened chocolate squares in the pantry? No problem! You will love these rich, fudgey brownies made even more decadent with Hershey's Special Dark cocoa powder! Recipe Ingredients: 1 cup butter, melted 1 cup white sugar 1 cup brown sugar 4 eggs 2 teaspoons vanilla bean paste 1 cup Hershey's Special Dark cocoa powder 1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt Recipe Directions: Preheat oven to 350 degrees. In a large bowl, whisk together the melted butter and sugars. Allow mixture to reach room temperature. Add eggs and vanilla. Beat until well incorporated. NOTE: Make sure you beat well as this step ensures the brownie crust on top! Add the flour, cocoa, baking powder and salt. Whisk until incorporated. Pour the batter into a greased 9x13 baking pan. Bake for 28-32 minutes. DO NOT OVER BAKE! Use this tip to determine if your brownies are done: The edges will be visibly baked through and you can see the first signs of cracking on the brownies top. Variations: S'Mores Brownies: 1 jar Kraft Jet-Puffed Mallow Bits 1 cup Golden Grahams cereal 12 ounces of milk chocolate chips You can also add any (or all!) of these tasty tidbits to your batter: Milk chocolate chips Honey roasted pecans Coconut Raisins White chocolate chips Caramel bits You Might Also Like: Classes you might like! A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Cocoa Brownies, Sweet, Cake, Cake Recipe, Cake Baking, How to bake brownies, Dessert, Baking Categories: Cake, Brownie, Bars

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes American Buttercream 10 mins 3-4 cups Recipe you are creating: American Buttercream American buttercream, also known as decorator's frosting, this buttercream calls for very few ingredients and steps. It is primarily used for decorated cakes because of its bright white color and a consistency that is easy to use. A light and easy to handle buttercream frosting that is perfect for your decorated cakes. Recipe Ingredients: This recipe is part of our Intro to Cake Decorating Class. To get this recipe and more cake recipes take our video on demand cake class today or become a premium all-inclusive member and get access to all of our classes! Recipe Directions: This recipe is part of our Intro to Cake Decorating Class. To get this recipe and more cake recipes take our video on demand cake class today or become a premium all-inclusive member and get access to all of our classes! You Might Also Like: Recommended Recipes: Doctored Limoncello Cake Recipe White Almond Sour Cream (WASC) Box Doctored Cake Recipe Freeze Dried Strawberry Cake Recipe Doctored Blueberry Cake Recipe Lemon Curd Recipe Lemon Curd Recipe Updated 2019 Creme de Menthe Cake (18:04) Related Cake Classes & Projects: Art of Cake Decorating Class Shortening Based Buttercream Butter Based Buttercream Swiss Meringue Buttercream Buttercream Consistencies Related Blog Post: The Basics of Buttercream Dancing the Merengue with Meringue Powder It's Back to School Time! 4 Easy Ways to Create Fun Easter Cakes Shortening- Not All Are Created Equal The Traditional Halloween Cookie 3 Ways to Decorate Christmas Cookies! Make a Shamrock Cake for St. Patrick's Day! Let's Make a Chocolate Peppermint Cake! Cupcake Class for Mom A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Oil = Either Olive oil or Vegetable oil unless otherwise noted Tags: Cake, Cake Decorating, Baking, Holiday Baking, Frosting, Buttercream Categories: Cake Decorating, Frosting

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Corned Beef & Cabbage 20 mins 4-6 servings Recipe you are creating: Corned Beef & Cabbage Did you know that eating corned beef on St. Patrick’s Day is not a real Irish tradition? True fact! Beef wasn’t readily available in Ireland and was considered a luxury. The Irish tradition was actually ham or bacon. Fast forward to the Irish arriving in America, the land of, well, plenty of beef. And that is when corned beef upstaged the traditional ham or bacon and became the Irish-Americans spin on a tradition that originated in their homeland. Nowadays, you can find this tasty meal on menus all year round, but it's especially popular on St. Patrick's Day. So, why not start your own Corned Beef and Cabbage tradition this year? Our corned beef and cabbage recipe is easy to follow! So invite some friends over, crack open a few beers, and enjoy this delicious meal together. Sláinte! Recipe Ingredients: 4 pound corned beef 1 head of cabbage 1 sweet yellow onion 4-6 red potatoes (more if you are feeding potato lovers!) 1 pound baby carrots Crock pot, slow cooker, instant pot or large kettle (stove top method) Recipe Directions: I cook my corned beef in a crock pot filled with water. You can use a low cooker, instant pot or in the oven -- use your favorite way of cooking a meat that requires a longer cooking time. Add the spice packet that came with the corned beef to the pot. Cover and bring to a boil, then reduce to a simmer. Simmer according to the recommended time on your appliance. The key to really good corned beef is to cook until it is fork tender. I like to remove the corned beef from the crock pot and place it in the 425 degree oven, fat side up, to brown the top. Bake for about 20 minutes or until top is browned. Add whole potatoes and carrots to the crock pot and cook until the vegetables are almost done. Add cabbage and cook for another 15 minutes. Remove meat from oven and let rest 15 minutes. Place vegetables in a bowl and cover. Add broth (cooking liquid reserved from cooking) to the vegetables. Slice meat across the grain. Serve with veggies and our Irish Soda bread. Enjoy! Full video below! You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: How to make corn beef, St. Patrick's Day Recipes, Corn Beef Recipe, Beef Recipes, Corned Beef, Corned Beef & Cabbage Categories: Vegetable, Beef

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Flip Flop Sugar Cookies 20 3 Doz Recipe you are creating: Flip Flop Sugar Cookies Learn to bake up our no spread sugar cookies and using our Flip Flop cookie cutter we will show you how to decorate it using royal icing! Recipe Ingredients: 1 recipe of our no spread sugar cookies. 1 recipe of our royal icing in outline and flood consistency in your choice of colors. Cookie cutter can be found in our online shop. Recipe Directions: Bake up sugar cookies. Outline sugar cookies. Flood sugar cookies. Follow video for decorating cookies. Let dry. Enjoy! You Might Also Like: Recommended Recipes: Sugar Cookie Recipe Royal Icing Recipe Flip Flop Cookie Cutter Buy Now Tags: Cookie Recipe, Sugar Cookies, Summer Cookies, How to decorate cookies, How to bake sugar cookies Categories: Cookie Decorating, Cake Decorating, Class, Kids, Sugar Cookies

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Fresh Mango Shrimp Salad 15 mins 4 servings Recipe you are creating: Fresh Mango Shrimp Salad Light and refreshing mango and shrimp salad. Recipe Ingredients: 1 pound raw shrimp, cleaned with shells removed 2 teaspoons ground cumin 1 tablespoon fresh cilantro 2-3 fresh garlic cloves Zest of one fresh lemon Juice of one fresh lemon Olive oil Salt to taste 1 medium sized mango 1 head romaine lettuce, chopped Crisp balsamic beet strips (packaged, from store) Recipe Directions: Place the cleaned, raw shrimp in a bowl. Add the cumin powder and cilantro. Stir to combine. Zest the lemon onto the shrimp and spices. Cut the lemon in half and squeeze the juice over the shrimp. Use zester to grate the garlic into the mixture and add olive oil and toss to combine. Peel the mango according to video instruction. Reserve the mango juice. Cut the mango into cubes and place in a separate bowl. Grill shrimp on the grill or in a cast iron pan generously coated with olive oil. Pour remaining juices over the shrimp while it cooks. Make the citrus champagne dressing (recipe linked on this page). Chop romaine lettuce and place in separate bowl. Add citrus champagne dressing and chopped mangos. Toss well and transfer to individual serving bowls. Place grilled shrimp on top and garnish with crisp balsamic beet strips. Enjoy! You Might Also Like: Related Products: Check out these mason jars we use for storing our broths and making salad dressing in! Tags: Fresh Mango Shrimp Salad, Salad, How to make fresh mango shrimp salad, Savory, Sweet, Salad Recipes, Salad Recipe Categories: Salad, Vegetable

b780212c-dbda-4aa1-8c44-3b59b937be17 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Mason Jar Cake & Cookies Paid Members To begin this class: Click the "Start Class" icon above. If you are already logged in, you will be taken to the class start page. If you are not logged in, you will be prompted to do so. Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase video access. To purchase access to this class click the "Buy Now" button. Please email info@epicdelights.com if you have any problems, we are here to help! Buy Now! Class Details Learn how to carve cake, airbrush and work with wafer paper in this shabby chic cake class. You will be creating a double stacked mason jar cake adorned with handmade wafer paper flowers. You will also learn how to make a cute mason jar cookie perfect for a themed party or as a wedding favor. What you will learn: Creating the cake structure Carving the mason jars using real cake Proper cake stacking Airbrushing and color dusting Create stunning flowers using wafer paper How to condition the wafer paper and shape the petals How to color the flowers to add depth Floral arranging to ensure proper balance How to attach flowers to your cake Recipes Included: Supply Items Needed: Supply list provided on the class page. You Might Like These Classes: Mason Jar Cookie Class Categories: Baking Cake Cake Decorating Tags: Cake Decorating Mason Jar Cake Mason Jar Cookies Wafer Paper Flowers

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Homemade Self-Rising Flour 5 mins 1 Cup Recipe you are creating: Homemade Self-Rising Flour Skip the store run—make your own self-rising flour with just three pantry staples: all-purpose flour, baking powder, and salt. This simple DIY mix works great for biscuits, pancakes, and quick breads. Plus, get tips for adjusting based on different flour brands like King Arthur, Bob’s Red Mill, or Gold Medal. Recipe Ingredients: 1 cup all-purpose flour* 1 ½ teaspoons baking powder ¼ teaspoon salt Recipe Directions: Add the flour, baking powder, and salt to a bowl. Whisk it together until fully mixed. Use immediately or store in an airtight container for up to one month. *Adjusting for Higher Protein Flour Brands If you’re using a higher protein flour like King Arthur or Bob’s Red Mill (around 4 grams of protein per ¼ cup), your self-rising flour will behave a little differently than if you’re using something like Gold Medal (which has about 3 grams per ¼ cup). That protein difference affects texture, structure, and how your baked goods rise. Here’s the deal—higher protein = stronger gluten. That means your biscuits or muffins might come out a bit tougher or chewier unless you tweak things slightly. So, if you're using King Arthur or Bob's Red Mill, here's how to adjust: Use a lighter hand when mixing. Don't overwork the dough or batter. You want to mix until just combined. Overmixing = dense, tough results. Sub in a tablespoon of cornstarch per cup of flour. This brings the protein content down and softens the flour. Just scoop out 1 tablespoon of the all-purpose flour per cup and replace it with cornstarch before adding your baking powder and salt. Add a tiny bit more fat (butter, oil, etc.) if you're doing something like biscuits or quick bread. Fat shortens gluten strands and softens the final product. You don’t have to do this every time, but if you’re trying to match the softness of biscuits or muffins made with lower-protein flour like Gold Medal, it helps. Otherwise, your results might be a little firmer or breadier—not bad, just different. And honestly, if you're baking something rustic or hearty like cornbread or savory muffins, you might actually prefer the structure from higher-protein flours. But for soft, flaky biscuits or tender cakes, give the cornstarch trick a shot. You Might Also Like: Tags: Homemade Self-Rising Flour, Homesteading, Homestead Kitchen, Recession Recipes, 1800's cocktails, Pantry Swaps Categories: Make Your Own

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Stabilized Whipped Cream 5 min 2 Cups Recipe you are creating: Stabilized Whipped Cream Our whipped cream recipe uses whip cream stabilizer allowing you to pipe on cake and other desserts. It's delicious and holds its shape. Use this recipe for fruit salads too when you don't want the whip cream to separate and become runny. Recipe Ingredients: 2 cups chilled heavy whipping cream 1 tsp vanilla bean paste Up to 8 tbsp of powdered sugar 2 envelopes of Whip-It Recipe Directions: Combine all ingredients into the stand of a mixer fitted with the whisk attachment. Whip until fluffy! Enjoy! You Might Also Like: Recommended Recipes: Strawberry Galette Tags: How to make stabilized whipped cream, How to make whip cream, whip cream recipe, stabilized whipped cream recipe, whipping cream recipe, Whip cream you can pipe with Categories: Frosting, Whipped Cream