How to create the traditional Italian Pasta e Fagioli Soup Already a Member? Login Now! Not a Member? Sign up now! Pasta e Fagioli Soup Pasta e fagioli, means "pasta and beans" and is a traditional Italian soup. Like many Italian favorites, this delicious soup started as a peasant dish, because it was made primarily with inexpensive ingredients. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Pasta e Fagioli Soup What you are creating: A delicious Italian origin soup filled with sausage, beans and veggies. Ingredients: 1 cup Ditalini pasta 2 tablespoons olive oil, divided 1 pound spicy Italian sausage, casing removed 5 garlic cloves, minced 1 sweet yellow onion, diced 3 carrots, peeled and diced 2 stalks celery, diced 3 cups chicken broth 1 16 ounce can tomato sauce 1 16 ounce can diced tomatoes 1 tablespoon fresh basil, minced 3/4 teaspoon dried thyme Salt and pepper to taste 1 16 ounce can red kidney beans 1 16 ounce can white navy or Cannellini beans Directions Cook pasta according to package directions. Rinse with cold water and drain well. Set aside. Heat 1 tablespoon of the olive oil in a large pot and add the Italian sausage. Cook sausage until browned. Crumble as it cooks. Drain off all excess fat and remove from pot. Add remaining 1 tablespoon oil to the pot and stir in garlic, onion, carrots and celery. Cook until tender. Stir in chicken broth, tomato sauce, diced tomatoes, spices, Italian sausage and 1 cup water. Season to taste with salt and pepper. Bring to boil and reduce heat and simmer until veggies are tender, about 15 minutes. Drain and rinse the canned beans. Stir the pasta and beans into the pot and heat through. Serve hot with fresh bread sticks or Italian bread. Makes approximately 6-10 servings. Are you a Member of the site? Unlock additional features by joining! Become a Member Add crispy crostini!

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The holiday season is the most popular time of year for baking, and we are going to do just that--BAKE! Learn how to make chocolate Babka, potato rolls perfect for a holiday dinner or casual get together, and our chefs favorite for holiday brunches--ginger bread streusel quick bread. You will also learn how to make a beautiful holiday bread wreath! You will leave class armed with three highly versatile breads perfect for the holiday season or anytime of the year. Holiday Bread Baking 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. To purchase access to this class: Click"Buy Now!" to purchase class access. Once you have paid you will have access to the class. To begin the class simply click the "Start Class" icon button below or at the top of the class page. Please email info@epicdelights.com if you have any problems, we are here to help! Holiday Bread Baking $ 10 10$ Learn to make several holiday breads! Valid for 2 years Buy Now! Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes

How to create a candy bark for Fall. This fun variation is great for your Halloween get together! Fall Candy Corn Bark Fall Candy Corn Bark is the perfect fall candy. It's quick and easy and can mix with just about anything to create fun combinations. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Fall Candy Corn Bark What you are creating: Fall Candy Corn Bark is the perfect fall candy. It's quick and easy and can mix with just about anything to create fun combinations. Ingredients: 1 lbs Yellow Wilton Candy Melts 30 drops of Banana LorAnn Oil 1 lbs Orange Wilton Candy Melts 10 drops of Orange LorAnn Oil 1 lbs White Wilton Candy Melts 15 drops of Marshmallow LorAnn Oil 1 Bag Candy Corn Candy Directions: Prep: Line a cookie sheet with parchment paper. Chop up candy corn and set aside. In a microwave safe dish, melt yellow candy melts at 30 second intervals on medium heat until candy melts are completely melted. Stir after each interval. When yellow candy is melted stir in banana oil. Save approximately three tablespoons of yellow candy to drizzle over finished bark. Pour remaining yellow candy onto prepared parchment lined cookie sheet and spread evenly. Tap pan gently on counter to help level out the yellow candy. Set aside. Repeat Step 1 using orange candy melts. When orange candy is melted stir in orange oil. Save approximately three tablespoon of orange candy to drizzle over finished bark. Pour remaining orange candy onto prepared parchment lined cookie sheet and spread evenly. Tap pan gently on counter to help level out the orange candy. Set aside. Repeat previous Step 1 using white candy melts. When white candy is melted stir in marshmallow oil. Save approximately three tablespoon of white candy to drizzle over finished bark. Pour remaining white candy onto prepared parchment lined cookie sheet and spread evenly. Tap pan gently on counter to help level out the white candy. Set aside. Sprinkle chopped candy corn immediately over white candy before the candy sets. Press lightly into white candy layer. Reheat, reserved yellow, orange, and white candy and drizzle over candy corn. Tap gently to settle. Place in freezer for a few minutes to harden bark. Turn upside down onto clean surface and press. Bark should break into chunks. You may use a knife to cut into desired pieces. Makes approximately 3 dozen pieces. Variations: For flavor variations add any of the LorAnn Bakery Emulsions. Related Projects: Ice Cream Sundae Bark This candy bark is going to taste like ice cream sundae topping! Fall Candy Bark Our Fall candy bark is perfect for Halloween Toffee Crispy Pearl Bark Our Toffee Crispy Pearl Bark has a crisp crunch Ice Cream Sundae Bark This candy bark is going to taste like ice cream sundae topping! 1/5

How to create chewy blonde brownies with milk and dark chocolate chips. Blonde Chocolate Chip Brownies Love brownies and chocolate chip cookies? Our blonde chocolate chip brownies combine the best of both worlds! Moist and chewy, our blondies contain a mix of dark and milk chocolate chips. If you love nuts, add a half cup of your favorite. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Blonde Chocolate Chip Brownies What you are creating: Delicious and moist blonde brownies filled with dark and milk chocolate chips. Ingredients 1 cup flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter, melt and cool slightly 1 cup packed brown sugar 1 egg 1 tablespoon vanilla bean paste ½ cup dark chocolate chips ½ milk chocolate chips Optional: ½ cup chopped nuts Directions Preheat oven to 350 degrees Sift the flour, baking powder, baking soda and salt together. Add optional 1/2 cup chopped nuts. Set aside. Combine melted butter, brown sugar egg (beaten) and vanilla. Beat until well blended. Add flour mixture, a little at a time, mixing well. Spread in 8x8 inch pan. Sprinkle chocolate chips on top. Bake for 20 to 25 minutes. Brownies will be done when shiny on top and pull away from the side of the pan. NOTE: Do not over bake! Makes approximately 6-9 pieces. Variations: Love drumsticks and chicken wings ? Use your favorite piece or the entire chicken! Try our cocoa brownies!

Dive into our collection of holiday how-to videos for quick tips on cookie decorations, cupcakes and more! Holiday Video Collection Sign in Holiday Video Collection Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Now Playing Holiday Cookie Decorating 34:01 Play Video Now Playing Free Video: Peppermint Joe Joe Bark 06:45 Play Video Now Playing Free Video: Dessert Flutes 06:21 Play Video Now Playing Free Video: Cake Pop Balls & Squares 04:43 Play Video Holiday Video Collection Get ready to deck the halls! We have pulled together a fun filled video collection for the Holidays! Join us for cupcakes and cookie decorating and a how-to create a Holiday tablescape. Each video provides you with a fun activity to enjoy with the family. Here's the links to all the videos in the series: Strawberry Basil Truffle Holiday Candy Bark Ice Cream Sundae Bark Peppermint Jo-Jo Bark Holiday Cupcakes Holiday Cookies Cake Pop Squares Dessert Flutes Sugar Glace Icing Whipped Coffee Nudge Festive Holiday Spritzers Mango Cocktails Italian Meatballs Edible Plaques and Place Cards Shop/Buy Project Supplies Ask Questions/Forum Take it to the next level with this class! Are you a Member of the site? Unlock additional features by joining! Become a Member Frequently Asked Questions FAQ: What's the class cover? Most classes have a free preview video. This will give you an idea about the class and what you will be creating. In addition, the video preview page includes a class curriculum with lessons, topics covered and video lengths.

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In this class you will learn how to make chocolate dipped pretzels, chips, candy barks, rice cereal treats and how to arrange them on your board. This class contains eight lessons to step you through setting up a fun, festive charcuterie board. Fall Charcuterie Board Class Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase either an annual premium plan (which gives you access to all our paid classes and recipes) or purchase single video on demand access. To purchase access to this class: Pick your plan below by clicking "Buy Now!". Once you have paid you will have access to the class. To begin the class simply click the "Start Class" icon button below or at the top of the class page. Please email info@epicdelights.com if you have any problems, we are here to help! Fall Charcuterie Board Free Class $ 0 0$ Learn to make a fall charcuterie board! Valid for 2 years Buy Now! Account will auto-renew until cancelled. All sales are final. Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes

In this class learn how to create no spread sugar cookies and the perfect buttercream for decorating your cookies. Then move on to making a number of halloween themed cookies. Cookie cutters and decorations used for this class can be found in our shop and links are provided under supply section. Halloween Themed Cookies Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase either an annual premium plan (which gives you access to all our paid classes and recipes) or purchase single video on demand access. To purchase access to this class: Pick your plan below by clicking "Buy Now!". Once you have paid you will have access to the class. To begin the class simply click the "Start Class" icon button below or at the top of the class page. Please email info@epicdelights.com if you have any problems, we are here to help! Halloween Cookies $ 10 10$ Single Video On Demand Class Valid for 2 years Buy Now! Account will auto-renew until cancelled. All sales are final. Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes

Common ingredient substitutions for your baking and cooking needs COMMON INGREDIENT SUBSTITUTIONS You have just dove into a recipe for the first time! It's that cookie recipe your mother-in-law gave you and it was your husband's favorite when he was growing up. But wait! It call's for cream of tartar and you don't have any. Now what? We're here to help with your emergency substitutions! Check the list below for the most common ingredient substitutions. Don't see what you want? Email us and we can help you find the right substitute! Ingredient: 1/2 vanilla bean: Substitute 1 teaspoon vanilla bean paste. Yeast: You can use baking soda combined with acid to replace yeast. Examples of acids to use alongside baking soda to replicate the leavening action of yeast include: lemon juice buttermilk milk and vinegar mixed in a one-to-one ratio cream of tartar Like yeast, baking powder acts as a leavening agent. In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Sourdough starter contains naturally occurring yeast. You can use 1 cup of sourdough starter to replace one 2-teaspoon package of yeast. Butter: In baked goods that you want a strong, buttery flavor, you can replace butter with Ghee at a 1:1 ratio. In most recipes, olive oil can be substituted for butter at a 3:4 ratio by volume. Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Buttermilk: Substitute 1 scant cup milk plus 1 tablespoon lemon juice or light vinegar. Thin one part yogurt or sour cream with one part milk. Thin two parts yogurt or sour cream with one part water. There are powdered buttermilk products on the market as well. I have used The Saco Pantry Cultured Buttermilk Blend with good success. Heavy Cream (for cooking): 3/4 cup milk plus 1/4 cup melted butter 1 cup milk plus 1 to 2 tablespoons cornstarch or flour. Coconut milk, coconut cream or softened cream cheese whisked with water. Evaporated Milk: You can create evaporated milk by mixing 1 cup of powdered milk with 1½ cups of warm water. Stir until the powdered milk has dissolved completely. You can substitute with regular milk. To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. Milk: Use half and half or heavy cream thinned with water. Use evaporated milk, light coconut milk, light cream, oat, nut or soy milk. Reconstitute powdered milk .Cream of Tartar: If you're using in a recipe that requires stabilized egg whites or you need to prevent crystallization, you can substitute an equal amount of lemon juice or white vinegar. You can replace cream of tartar with baking powder in recipes that also contain baking soda. Substitute 1 1/2 teaspoons of baking powder for 1 teaspoon of cream of tartar. Brown Sugar: To make your own light brown sugar, mix 1 cup granulated white sugar with 1 tablespoon of molasses. If you need dark brown sugar, increase the molasses to 2 tablespoons. Powdered Sugar: You can make powdered sugar from granulated sugar by simply blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder. Sugar: 1 3/4 cup powdered sugar can be substituted for 1 cup granulated sugar but the success of the recipe really depends on how you are using the sugar.