In this class, Michele will walk you through making an easy pizza dough and pizza sauce. Zoom Class: Touchdown Bites Class Options: Register for Class View All Zoom Classes Class Replay* Download Class Materials Shop/Buy Project Supplies Ask Questions/Forum Pre-Class Prep Class Home Registering is as easy as 1-2-3! 1: Review Class details below! 2: Like what you See? Register & pay! 3: Prep for Class! See you live! Zoom Class Details Class Date: January 23, 2021 Class Time: 10:00 am to 1:00 pm PST Session(s): 1 Saturday We'll create several quick and easy appetizers/tapas/dips perfect for Super Bowl Sunday! You'll receive class recipes, themed ideas for other occasions, and the video recording of the class. Each class is a password-protected Zoom session and you’ll receive an email directly from the instructor with a session ID and password 30 minutes prior to your class. Welcome About the instructor Supply List, Templates & Resources Class Playback Videos Playback Videos Post After Live Class Register for Class Now! Frequently Asked Questions FAQ: What does 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.

Fresh strawberries combined with rhubarb make a delicious crisp! strawberry rhubarb crisp I get super excited every year when I see my rhubarb is ready to pick! This delicious crisp comes from my Grandma, who always used fresh strawberries from her garden. Serve this delicious dessert warm with vanilla ice cream! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Strawberry Rhubarb Crisp What you are creating: A sweet and tart strawberry rhubarb crisp. Ingredients: 4 cups fresh rhubarb, cut into 1-inch pieces 4 cups fresh strawberries, hulled and halved 3/4 cup granulated sugar 1/2 teaspoon grated orange zest from orange 1/2 cup orange juice, freshly squeezed 1 tablespoon cornstarch 2 cups all-purpose flour 1 cup light brown sugar, lightly packed 1/2 teaspoon salt 1 1/2 sticks cold butter, diced Directions Preheat the oven to 350 degrees. Toss the rhubarb, strawberries, 3/4 cup granulated sugar and the orange zest together in a large bowl. Dissolve the cornstarch in the orange juice and then mix into the fruit. Pour the mixture into a 9-by-13-inch baking dish. Combine the flour, brown sugar and salt. Add the butter and mix until the dry ingredients are wet and the mixture crumbles. NOTE: You can do this by hand or use the paddle attachment on your stand mixer. Sprinkle the topping over the fruit, making sure you cover it evenly over the top. Bake for 1 hour until the fruit is bubbling and the topping is golden brown. Serve warm with vanilla ice cream! Makes approximately 6 servings. Try this delightful dessert!

Looking to learn how to cook, bake, or create edible crafts and scrapbooking? Our e-learning video courses have something to offere everyone and any skill level. Create, Educated, Celebrate today! Pizza Making Videos View More Brioche Pizza Savory Rolls, Pizza Button Pizza & Focaccia Making Pizza, Focaccia, Baking, Cooking, Savory Button

Get the recipe for our White Chocolate Cream Cheese Icing and learn how to bake up the perfect spiced carrot cake. Then learn how to make leaves and fall flowers and turn this dessert into a beautiful fall dessert cake perfect for your Thanksgiving table or anytime of the year! Mason Jar Cookie 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! Mason Jar Cookie $ 0 0$ Learn how to make a mason jar cookie in this free class! Free Plan 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

Make this bark anytime of the year and feel free to swap out the toffee for other types of candy bars for variations. This video has been deleted. Facebook Twitter Pinterest Tumblr Copy Link Link Copied Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies How to make Toffee Crispy Pearl Bark What you are creating: Make this bark anytime of the year and feel free to swap out the toffee for other types of candy bars for variations. Ingredients: High Quality White candy melts Health Bar or English Toffee Bits Dark Chocolate Crispy Pearls White Chocolate Crispy Pearls All Natural Chocolate Jimmies/Sprinkles Pearlized Jimmies/Sprinkles Directions: Melt the white candy melts. Spread on parchment paper. Sprinkle generous amounts of the chopped toffee and crispy pearls over the white candy melts. Sprinkle chocolate and vanilla jimmies/sprinkles over the top. Package up and enjoy! Makes approximately 3 dozen pieces. 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

Our Red Velvet Cake has a light chocolate flavor and is classic red! red velvet cake Red Velvet Cake is my son's favorite! This cake is soft and moist with a delicate chocolate flavor and red tint. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Red Velvet Cake Difficulty: Easy What you are creating: A light chocolate flavor with the traditional red tint. Delicious with our creamy buttercream icing. Makes two 8 inch round cake pans. Ingredients: 1 1/2 sticks unsalted butter, at room temperature. 2 1/4 cups sugar 3 eggs 2 egg yolks 3 3/4 cups cake flour 2 tablespoons cake enhancer 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons kosher salt 1/2 cup Dutch-processed cocoa powder 3/4 cup buttermilk 3/4 cup Crème fraîche 1/3 cup red food coloring 2 teaspoons vanilla extract Directions: Heat oven to 350 degrees. Cream together butter and sugar until light and fluffy (2-3 minutes). Scrape the bowl to ensure all ingredients are combined. In a separate bowl, whisk the eggs, egg yolks until they are thoroughly combined. Slowly pour the egg mixture into the butter and sugar mixture and beat until combined. Scrape the bowl to ensure all ingredients are combined. In a separate bowl, shift the dry ingredients together. Whisk the buttermilk with the crème fraîche and vanilla together in a small bowl. On low speed, alternate the addition of the flour and crème fraîche mixture into the butter mixture. Be careful not to overmix. Remove the bowl from the mixture. Use a spatula to scrape the sides and bottom of the bowl. Make sure the batter is completely incorporated. Spoon batter evenly into the two 8 inch cake pans. Bake for 50 minutes or until the cake springs back when touched in the center. Allow to cool completely in the pans on a wire rack. Ice with Butter based buttercream . Related Projects: Are you a Member of the site? Unlock additional features by joining! Become a Paid Member

Learn to use this versitile dough for sweet and savory applications. Sweet & Savory Pâte à Choux 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! Sweet and Savory Pâte à Choux $ 10 10$ Learn to make this pastry dough great for use with sweet and savory fillings! 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 kids class we will be making delicious Halloween Candy. Zoom Class: Kids Halloween Candy Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Class Options: Register for Class View All Zoom Classes Class Replay* Download Class Materials Shop/Buy Project Supplies Ask Questions/Forum Pre-Class Prep Class Home Registering is as easy as 1-2-3! 1: Review Class details below! 2: Like what you See? Register & pay! 3: Prep for Class! See you live! Zoom Class Details Class Date: Saturday, Oct 25th, 2020 Class Time: 10am PST Class Length: 2 hours This class is all about Halloween candy! We will be making a Frankenstein, Mummy and decorative candy bark out of chocolate. *This class will also be recorded and available for replay at your leisure after the live class has ended along with additional pre-recorded sections for those that want to be able to skip around and have a more focused video playback experience. If ordering supplies through Epicurean Delights be sure to order 7 days prior to class to ensure your items get to you in time. We ship Priority Mail but the post office has been experiencing delays in mail delivery that can cause a delay in priority mail 2-3 day deliver times. Welcome About the instructor Supply List, Templates & Resources Pre-Class Prep Videos Baking the Cookies Making Frosting Class Playback Videos Playback Videos Posting After Live Class 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.

Looking to learn how to cook, bake, or create edible crafts and scrapbooking? Our e-learning video courses have something to offere everyone and any skill level. Create, Educated, Celebrate today! Video Courses FREE! Easter Drip Cake FREE! Pound Cake Dessert No Fail Sugar Cookie Dough FREE! Ice Box Cake FREE! Easter Bunny Pan Cake The Art of Cake Decorating Are you a fan of reality cake shows and long to be the next great baker? Do you want to make one of kind, heart felt creations for family and friends? Or maybe you need a creative outlet? Come join award winning Sugar Artist and Food Network Competitor, Michele Sweeney for 25 fun filled lessons where you will learn the basics of constructing and decorating cakes from start to finish. You will come away from class with skills you can apply to your own works of art! FREE! Cut Out Easter Bunny Cake Mason Jar Cake Join Michele Hopps & Susan Carberry for a trendy Shabby Chic Mason Jar cake tutorial. Be sure to check out the free bonus mason jar cookie favor tutorial included! Luscious Lemon Curd Lemon Curd Time Saving Cake Designs We all know time is money, especially in cake decorating! In this tutorial, Michele Hopps from Epicurean Delights will share time saving Cake Designs using readily available, pre-made items. Learn to create this 3 tiered cake in no time! Simply Elegant Mosaic Cake Peggy Tucker will show you how to create a hand poured and pulled sugar masterpiece! Learn to create mosaic tiles out of sugar and a spider mum sugar flower. This video tutorial is for all levels including beginners! FREE! Angel French Toast Isomalt Snowman Cake Join Certified Master Sugar Artist, Peggy Tucker as she takes you on a sugar wonderland adventure. In this class you will be learning the 3 stages of sugar, pouring, pulling and blowing. You don't want to miss out on this winter wonderland cake complete with a cute blown sugar snowman! Vintage Cakes In this 2.5 hour tutorial you will learn how to make this custom two tier Vintage themed cake. Isomalt Grapes & Leaves Learn to create realistic grapes and leaves using Isomalt. Certified Master Sugar Artist, Peggy Tucker will take you through working with this fun medium to create glass like edible art. Reminiscent of the late fall grapes that are picked just after the first frost this insipiration piece will have guests thinking you picked them right from the vineyard. Skating Snowman Cake Susan Carberry is "Skating on Thin Ice" in this fun holiday cake tutorial. She will teach you how to build a structure including assembling on camera, cake stacking, sculpt/carving and icing, airbrushing and decorate all using real cake to bring this snowman to life! If you have ever wanted to build and internal cake structure and learn how to carve a cake, this is the video for you and its all real cake and rice cereal! Show More

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Blackberry Cream Pie 15 mins (1) 9 inch pie Recipe you are creating: Blackberry Cream Pie One of my best memories of my Grandma is going blackberry picking in the wild. We'd canvas the streets and the woods near her house and load up our buckets with big, ripe blackberries. This pie was Grandma's signature pie. I can still feel the sun on my back as I sat on the picnic table on her back deck and dove into a warm piece of her blackberry cream pie! This pie is super easy to make and will become a family favorite in your house too. Recipe Ingredients: 1 cup heavy cream 1/2 cup sugar 1/4 cup cornstarch 4 cups fresh blackberries (don't substitute frozen!) 1 9 inch pie crust Recipe Directions: Lay the 4 cups of blackberries into the bottom of the pie crust. Shift the sugar and cornstarch. Gradually add in the heavy cream and stir until completely blended. Pour over the blackberries. Bake at 425 degrees for 30-40 minutes. Top of the pie will be lightly browned. Remove from oven. Cool to room temperature and serve. You Might Also Like: Baking 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: Blackberry Cream Pie, Pie, Pie Recipes, How to make blackberry cream pie Categories: Pie Making, Pastry