Search Results

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Mushroom Risotto 15 mins 6 servings Recipe you are creating: Mushroom Risotto Our Mushroom Risotto is rich and creamy and full of flavor. Recipe Ingredients: 1 ½ cups Aborio rice 1 cup white wine 3 tablespoons butter 1 whole chopped onion 1 package of Baby Bella mushrooms, sliced 32 oz veggie or chicken stock Mix of Asiago, Parmesan and Romano cheeses, freshly grated Fresh parsley Recipe Directions: In a medium saucepan over medium heat, bring broth to a simmer. Reduce heat to low. Melt 2 tablespoons butter in a large pot or Dutch oven. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot. Melt remaining tablespoon of butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. Add about 1 cup hot broth. Stirring often, cook until the rice has absorbed most of the liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Cook until the risotto is al dente and creamy, but not mushy. (You might not need all the broth.) Add the mushroom mixture back into the rice. Stir in Parmesan and garnish with parsley. Serve warm. 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 Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Mushroom Risotto, How to make mushroom risotto, Savory, Rice, Italian Recipes, Risotto Recipe Categories: Vegetable, Pasta, Italian

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Blueberry Bran Cinnamon Rolls 15 mins 2 dozen Recipe you are creating: Blueberry Bran Cinnamon Rolls When I was growing up, my grandma baked cinnamon rolls and served them fresh on Christmas morning. She kneaded the dough by hand and each one of her rolls were generous in size and always delicious. I'm not old school like Grandma and rely on my KitchenAid for the mixing and kneading. I've also added some of my own touches. I incorporated fresh blueberries and bran for this modification of her treasured recipe. Recipe Ingredients: Sweet Roll Dough 6 cups unbleached flour 1 cup Bob's Red Mill Oat Bran 1/2 cup firmly packed brown sugar 2 packages instant dry yeast 1 stick butter, softened, cut into pieces 2 tablespoons molasses 2 teaspoons salt 2 packages instant dry yeast 2 cups hot milk (90-100 degrees) 1 large egg Blueberry Filling 16 ounce container fresh blueberries 1/4 cup white sugar 2 teaspoons cornstarch 1 teaspoon lemon juice 2 tablespoons water 1 tablespoon Saigon cinnamon and 1 cup white sugar for sprinkling on rolled dough Cream Cheese Icing 8 ounces cream cheese 1 cube butter, room temperature 2 teaspoons Madagascar Vanilla Bean Paste 2 tablespoons heavy cream 2 cups powdered sugar Recipe Directions: Blueberry Filling Place white sugar and cornstarch in a medium sauce pan and stir until mixed. Add the water, lemon juice and fresh blueberries and bring to a boil. Reduce to simmer and cook until most of the berries have burst (about 8-10 minutes). Remove from heat. Cream Cheese Icing Place cream cheese, butter, vanilla and heavy cream into the bowl of a stand mixer and beat until fluffy. Gradually add the powdered sugar, then turn the speed to medium and beat until the icing is light and fluffy. Sweet Roll Dough Place 3 cups of flour, the brown sugar, salt and yeast into the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed to combine. Add the stick of cut up butter to the flour mixture and mix on low speed for 30 seconds. Gradually add the milk and molasses. Mix on low speed until combined. Add the egg and increase the speed to medium-low and beat for 1 minute, scraping the sides and bottom of the bowl with a rubber spatula. Add the remaining 3 cups of flour and the oat bran. Knead on medium low for 8-10 minutes until the dough is smooth and elastic and pulls away from the sides of the mixing bowl. Grease a large glass bowl with butter. Turn the dough into the glass bowl and turn until it is coated with butter. Cover the bowl with a clean towel and set in a warm place (you will need to make sure the temperature is 80-85 degrees for optimal results). Once the dough has doubled in size (this will take about 1 1/2 hours), turn the dough onto a lightly floured surface. Press down on the center of the dough with your hand to release the gases. Push the edges of the dough into the center and knead into a smooth ball. Roll the dough out into a rectangle. Using a spatula, spread softened butter over the top of the dough. Spread the fresh blueberry sauce over the butter. Sprinkle white sugar and cinnamon on top. Roll up lengthwise and cut into two inch pieces. Grease pans with butter and place the rolls into the pan. Cover with a towel and let rise until double for about an hour. Bake at 375 degrees for 10-15 minutes until the rolls are brown around the edges. Remove from oven and while still warm, spread with cream cheese icing. 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 Oil = Either Olive oil or Vegetable oil unless otherwise noted Tags: Blueberry Cinnamon Rolls, How to make blueberry cinnamon rolls, Dessert Categories: Breakfast, Bread, Sweet Rolls, Quick Bread, Brunch

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Glacé Icing 10 mins 2 cups Recipe you are creating: Glacé Icing Whether you are adding a burst of flavor to a cake, or decorating holiday cookies, or Sugar Glacé Icing is versatile and easy to make. Recipe Ingredients: 1 pound confectioners’ sugar 3/8 cup milk 3/8 cup light corn syrup Vanilla bean paste: You can divide the glacé and create different flavors. Use LorAnn bakery emulsion flavors for best results Gel food coloring Optional: Edible glitter for Snowflake cookie Recipe Directions: Whisk the sugar and milk together in a bowl. Add corn syrup slowly, and mix well. It will be smooth and thin and will run easily off the whisk in a pretty thin drizzle. If icing is too thick, add more milk one tablespoon at a time until you get the desired consistency. If you are doing multiple colors and flavors, divide the glacé and flavor each with your flavorings. Add color to each of the glacé flavors. You can spoon this icing onto your cookies and gently spread out it over the top with a spoon. While the icing is wet, you can mix colors directly on the cookie. You can pipe additional colors by using a piping bag with a very small, plain opening. You can also create multi-colored designs using a toothpick to create your own personal designs. You can also pipe an edge around your cookie, and then allow it to firm up. When you’re piping, add a bit more powdered sugar to thicken the icing. For the snowflake cookies, sprinkle the edible glitter on top of the glacé immediately. Leave in fridge up to 1 week. Let come to room temp and re-whisk prior to using. You Might Also Like: Cookie Baking & Cookie Decorating Classes You Might Like! Tags: Glacé Icing, Baking, Frosting, Cookie Decorating Categories: Cookie Decorating, Frosting, Sugar Cookies

Caramel Apple Turkey Class Caramel Apple Turkey 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

Holiday Bread Baking Class 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. 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

96ba5744-2db1-4e64-8323-2b872e18631a Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes French Tarts 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 make strawberry presserve, pastry cream and pate sucre to create the perfect strawberry and blueberry french tart. Our french tarts class will teach all the ins and outs for the perfect dessert everytime! We will teach you how to make delicious tarts, descended from the classic French fruit tart, using Pate Sucree. You'll learn how to prevent the notorious soggy crust, how to make a delicious filling and how to arrange your fruit on top. Learn different methods for glazing your fruit to keep it fresh. C'est magnifique! Recipes Included: Pate Sucre Strawberry Presserve Pastry Cream Supply Items Needed: Equipment and supply list provided on the class page. You Might Like These Classes: Art of Pies Categories: Baking French Tart Pie Pie Making Tags: French Tarts How to make French Tarts Tarts

In this class you will learn how to make a number of delicious yeast based doughs. From sweet and savory brioche to cinnamon rolls and even monkey bread. Learn how to make and bake up your own delicious breads at home. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

How to create strawberry basil truffles. How to make Strawberry Basil Truffles Free Video: How to create Chocolate Truffles & Strawberries Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies Holiday Video Collection Home What you are creating: Strawberry basil truffles marry chocolate and sweet basil for a delicious taste sensation. Ingredients: 3 tablespoons fresh strawberry puree 1 tablespoon Grand Marnier 3 tablespoons heavy cream 1-2 teaspoons Sweet Basil Crystals 1 teaspoon lemon zest 1 tablespoon light corn syrup 5-6 ounces of a high quality chocolate, chopped 1 tablespoon unsalted butter at room temperature 3 ounces high quality chocolate, chopped, for dipping Directions: For the strawberry puree: Blend fresh strawberries in a food processor. Use enough to get 3 tablespoons of puree. Be sure to strain the seeds out using a mesh sieve. Place the first 6 ingredients into a sauce pan and heat on stove until mixture comes to a light boil. Place chopped chocolate into a glass dish and slowly pour hot mixture over it. Let it stand for a few minutes and then gently whisk together until it is a smooth ganache. Add butter and mix gently until incorporated. Cover tightly with plastic wrap, pushing the plastic wrap down onto the ganache mixture. Let rest in refrigerator for 2 hours. Use a scoop to remove the ganache mixture. Coat your hands in cocoa powder and role into balls. Place on parchment lined pan. Melt 3 ounces of high quality chocolate, chopped. Dip truffles in melted chocolate, garnish with more basil crystals and serve! Makes approximately 1 dozen truffles. Variations: You can use any fruit or herb in this recipe. Related Projects: 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.

Vintage style is timeless! In this course you make a custom two tier Vintage themed wafer paper cake. This video has been deleted. Facebook Twitter Pinterest Tumblr Copy Link Link Copied How to create a Vintage Cake Viewing Options: Premium Members Start Class Become a Premium Member Purchase Single Class Download Class Materials Shop/Buy Project Supplies Ask Questions/Forum Course Home Lesson 1 Video Access is as easy as 1-2-3! 1: Review Course Offerings below! Download Materials List Ask Questions/Forum 2: Like what you See? Pick a plan & pay! 3: Access this video and more! Shop/Buy Project Supplies Difficulty: Medium Video Series: 10 videos What you are creating: Vintage style is timeless! In this 2.5 hour tutorial you will learn how to make this custom two tier Vintage themed cake. What you will learn: Part 1: Creating the base and dressing the board Part 2: Creating risers and building the base Part 3: Creating pearl boarders Part 4: Creating custom swags in fondant Part 5: Decoupage techniques for swags Part 6: Creating frills using a dye cutting machine Part 7: Creating wafer paper pom pom flowers Part 8: Creating base frills and working with risers Part 9: Creating the middle frills Part 10: How to support and dowel a tiered cake 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. Frequently Asked Questions

Learn how to make these tasty gluten-free treats! Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes