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Flaky, buttery buttermilk biscuits are perfect for any meal. buttermilk bicuits Nothing is better than a homemade biscuit! We prefer buttermilk to cream in our biscuits. Buttermilk biscuits have a taller rise, a robust flavor and flaky layers. A good biscuit goes well with any meal. Serve them with soft butter and honey for breakfast. Bake on top of chicken pie and serve for brunch. Perfect for a fried chicken, biscuits and gravy dinner! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Buttermilk Biscuits What you are creating: Flaky and crisp in the right spots, our buttermilk biscuits are perfect for any meal. Ingredients: 3 cups flour plus some for dusting 2 ½ tablespoons sugar 1 ½ tablespoons baking powder 1 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, diced ⅔ cup buttermilk ½ cup whole or low fat milk plus extra for dusting Egg wash: ½ whisked egg. You can also use an egg wash of 1 egg and 2 tbsp of heavy cream. Directions: Preheat over to 425. Blend or sift together the flour, sugar, baking powder and salt. Cut the butter into the flour until it forms pea-sized pieces Add the buttermilk and the milk. Mix just to combine the ingredients. Roll the dough out to a 1 inch thickness on a lightly floured work surface, fold in half, turn and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3 inch cutter, retooling and cutting the scraps until you have 12 rounds. Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown. 10-15 minutes. Let cool on wire rack. Makes approximately 2 dozen biscuits. Variations: Cheddar: Stir in 1 ½ cups grated cheddar cheese into the buttermilk and milk before adding them to the dough. Related Projects:

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Our ginger molasses cookies blend the chewiness of a molasses cookie with the tasty ginger in the gingerbread man! ginger molasses cookies Love the traditional gingerbread man but wish he was a bit softer? Our ginger molasses cookies blend the chewiness of a molasses cookie with the tasty ginger in the gingerbread man! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Ginger Molasses Cookies What you are creating: Our ginger molasses cookies are soft on the inside with a sugar crunch on the outside. Ingredients: 1 cup (2 sticks butter) 3/4 cup brown sugar 1/3 cup molasses 1 egg 1 teaspoon vanilla extract 2 3/4 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon cinnamon white sugar for sprinkling on top of cookie Directions: In a large bowl, cream the butter, sugar, vanilla and egg together until fluffy. Shift dry ingredients together. Gradually stir into the creamed mixture. Chill at least 30 minutes. Use a small ice cream scoop to drop the cookies onto the cookie sheet. Sprinkle top of cookie with white sugar. Bake at 350 degrees for 8-10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes. Remove to a wire rack to cool completely. Makes approximately 3 dozen cookies. Enjoy with coffee!

Learn how to cover a cake in fondant, use molds, create a patchwork design using edible image sheets. Gumpaste poppies complete the look. Gumpaste & Edible Image Cake 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! Gumpaste Image Cake $ 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

Learn how to make an easy focaccia Bread bread in this video. Free Video: Easy Foccacia Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies Already a Member? Login Now! Membership saves you money! Sign up now! Easy Focaccia Bread What you are making: Learn to bake this easy Focaccia bread. Makes 1 loaf of Focaccia bread. Recipe: 2 teaspoons active dry yeast 1 cup warm water 3 cups all purpose flour (more for dusting) 1 teaspoon kosher salt 2 tablespoons olive oil (more for coating) 1/2 cup sliced green onions 1 tablespoon minced rosemary Minced garlic Directions: Use stand mixer with dough hook. Add water and yeast and allow the yeast to bloom. Add the flour and salt and mix on low speed until the dough starts to come together. You may need to scrape the sides of the bowl. Drizzle in the olive oil and knead the dough for about 5 minutes. The dough should be smooth, come away clean from the bowl and have a bit of stretch to it. Oil a clean bowl that is twice the size of your dough and transfer the dough into it. Cover with plastic and let rise overnight or in the fridge. You can also let it rise at room temperature for 1-2 hours. Line a half sheet pan with parchment paper and spread dough with lightly oiled finger into the pan. Brush with olive oil and spread minced garlic over the top of the dough. Sprinkle with green onion, rosemary and sea salt. Let stand 30-45 minutes. Preheat oven to 400 degrees. Bake for 45 minutes until golden brown. Variation: You can add freshly grated Parmesan cheese, Romano, Asiago or all three of the cheeses for extra flavor. Are you a Member of the site? Unlock additional features by joining! Become a Paid Member Serve with roasted garlic!

Whether you are looking to bake up an apple pie or cook a savory risotto, Epicurean Delights has recipes for all ocassions. Recipes & How-To Recipe Videos Bake & Cook these Tested Recipes for any Skill Level Savory Baking Candy Kids Semi-Homemade Healthy Cocktail Make strawberry feta salad year round and swap the romaine out with spinach. Mille-Feuille is a flaky puff pastry dessert served with fresh berries and whipped cream. Our marinade enhances the flavor or your favorite grilled steak. Fresh grilled corn with cilantro, lime and Cotija cheese. Try using Angel Food cake for a delicious twist on French Toast! Freshly grilled corn joins avocado, tomatoes and cheese in this refreshing Fiesta salad. Nothing is better than homemade pizza dough! Chorizo sausage add spice to our grilled zucchini boats! Grilled peaches are so simple to make on your bbq and are a tasty side dish to any meal. Pineapple sage adds a delicious twist to grilled pork chops. Our chimichurri sauce is a blend of cilantro, parsley, oregano and champagne vinegar. Our Red Velvet cake hints of chocolate and melts in your mouth. Rich and creamy caramel apple pie in a butter crust. Our Limoncello cake is made with Limoncello, an Italian lemon liqueur and a boxed mix. Creating sugar cookies has never been easier with our no spread recipe. Learn how to make authentic Italian Tiramisu. Pasta e fagioli, meaning "pasta and beans", is a traditional Italian soup. We add extra taste to our White Chicken Chili with creamed corn. Our Minestrone soup is filled with delicious veggies and beans nestled in a delicious broth. Crispy ham croquettes filled with ham and cream sauce. Beware, they are addicting! Red Velvet isn't just for cake! Try our red velvet cookie version of a classic! Italian wedding soup is an Italian soup featuring leafy greens, orzo and tasty little meatballs. Make turkey stock from your leftovers with this easy recipe! Our turkey pot pie is a great way to jazz up your leftovers. Our cappuccino cheesecake is blended with powdered espresso for a cappuccino kick!

How to create several summer desserts featuring pound cake! Free Video: Semi-homemade Pound Cake Dessert Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies How to make a summer dessert featuring pound cake! What you are creating: Pound cake is a summer staple and we are going to show you how to use it two ways in a dessert sure to delight! Ingredients: 1 loaf pound cake Heavy cream Vanilla Bean Paste (LorAnn Vanilla Bean Paste) Whip It Fresh strawberries Fresh mint Callebaut White Crispearls Directions: Cut pound cake into chunks. Cut up fresh strawberries. Julienne fresh mint so that you have thin strips for layering. Whip the heavy cream with Whip It packet based on the number of cups you are whipping up. The number of desserts you are creating will determine how much cream and Whip It stabilizer you will need. To assemble, simply layer in a clear bowl. Start with a layer of pound cake, then whip cream, then strawberries, mint and Crispearls. Repeat until dessert dish is full. Garnish with sliced strawberries and fresh mint leaves. Enjoy! Makes 6-8 dessert cups. Variations: Add any type of fresh fruit that's in season. You can also try different types of pound cake. A lemon pound cake would go wonderfully with the strawberries and fresh mint. Check out our blog! ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us.

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 icing dots, zig zags & lines. Dots, Zig-zags and Lines The dot technique can be used as a simple border for cakes, as well billowy clouds on cakes and cupcakes. The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. Zig Zags and lines of any type whether straight or curving can add visual interest to any cake or cupcake as you will see in these examples! This is a great example of using lines to embellish your borders and switch them up a bit. It's also a great example of using techniques in shape patterns to ad texture and visual interest. On this design Bryson used rosettes, stars, dots and the emotion border with curving line enhancements. This is a pretty funky designed that employs a couple different trends going on right now. The fault line cake meets a sprinkles explosion. In this example Bryson used both rosettes and stars but then added the curving line to give you that fault line effect. He also used the grass tip to add some additional texture and visual interest. Cake top view This cake is super fun with its various colors and use of a number of techniques taught and applied in interesting ways. For example, you will use the rose tip (104) to create ruffles by applying the zig zag motion. This cake has, rosettes, stars, dots and the zig zag ruffle with some trendy sprinkles. These cupcakes also use the zig zag technique using the 104 rose tip along with a large star tip to create the rosettes and a #32 star tip to make the puffy stars. These cupcakes use a large start tip to create the rosettes. To create the zig zags, the rose tip angle was changed to create a more open ruffle that gives you a flower effect. The star tip was also used, but the pressure was changed to create more of a flower look rather than a crisp star.