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 Burnt Sugar Coconut Pecan Cupcakes 10 mins 2 dozen Recipe you are creating: Burnt Sugar Coconut Pecan Cupcakes I have taken some of my favorite flavors and textures to create this delicious cupcake. It's a combination of a traditional coconut pecan filling that is used in a german chocolate cake, layered it with ganache, and added a caramel burn sugar drizzle. It's simply heaven in every bite. Recipe Ingredients: Burnt Sugar: 1/2 cup sugar (for burnt sugar step) 1/2 cup boiling water (for burnt sugar step) Cupcakes: 2/14 cups cake flour 1 cup bakers sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup high ratio shortening 2 eggs 1 tsp vanilla extract Ghirardelli caramel sauce Recipe Directions: Burnt Sugar: Melt sugar in sauce pan over low heat stirring constantly until clear and medium brown. Remove from heat. Slowly add the boiling water, stirring constantly, taking caution to not burn yourself from the steam. Measure and add additional water if needed to make 1 cup of liquid. Let cool. Dry Ingredients: In mixer bowl sift together first 4 cupcake ingredients. Add shortening, and 2/3 cup cooled burnt sugar liquid and beat 2 mins with paddle attachment. Add remaining burnt sugar liquid, eggs and vanilla. Beat 2-3 mins. Scoop batter into your lined cupcake pans using an ice-cream scoop. Bake 18-20 mins or until a toothpick inserted into the center comes out clean. Ganache: Heat one cup of whipping cream in the microwave in a microwave safe dish for about a min. You want it hot enough to melt the chocolate but you don't want to scald the milk. Add 1 pound of chocolate and let it melt into the cream. Once melted stir to ensure all the lumps are out. Top cupcake with freshly made ganache. Add a scoop of our coconut pecan filling on top (see recipe on site). Drizzle with Ghirardelli caramel sauce and enjoy! 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: Burnt Sugar Pecan Cupcakes, Cupcakes, Dessert, Pecan Cupcakes, Burnt Sugar Cupcakes, Sweet Categories: Cupcake, Cake Decorating, Cake, Frosting

f1890d96-e81e-45b9-b4a1-c1db287a1df6 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Gumpaste & Edible Images Cake 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 We all know time is money, especially in cake decorating! In this learn time saving Cake Designs using readily available, pre-made items. Learn to create a 3 tiered cake in no time! What you will learn: How to create a 3 tiered cake How to work with fondant How to use silicone molds How to use color dusts and airbrush colors How to use edible images How to customize pre-made gum paste flowers Recipes Included: Supply Items Needed: Edible image prints in black and white Gumpaste flowers of your choice or similar You Might Like These Classes: Fall Harvest Cake Class Easter Bunny Cakes Class Fantasy Frog Cake Class Floral Buttercream Cupcakes Class Ganache Drip Cake Class Heart Cakes Class Isomalt Cake Class Mason Jar Cake Class Unicorn Cake Pops Class Categories: Baking Cake Cake Decorating Tags: Black and White Cake Cake Decorating Edible Image Cake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Teriyaki Chicken 20 mins 4 Recipe you are creating: Teriyaki Chicken This Teriyaki Chicken recipe is a quick weeknight dinner packed with chicken, fresh pineapple, broccoli, bell peppers, onions, and a simple teriyaki sauce. Everything comes together with very little prep, making it an easy meal when you want dinner on the table fast. You'll see how I roast the vegetables, brown the chicken separately for better texture, then toss everything together with teriyaki sauce before serving it over jasmine rice. I also share a quick homemade salad with a simple rice vinegar dressing that pairs perfectly with the meal. If you're looking for an easy Teriyaki Chicken recipe that's full of fresh ingredients and easy to customize with your favorite vegetables, give this one a try. Recipe Ingredients: 2 boneless, skinless chicken breasts, cut into bite-size pieces 2 to 3 cups fresh pineapple chunks 2 cups broccoli florets 1 yellow bell pepper, sliced ½ sweet yellow onion, cut into chunks 2 to 3 cloves garlic, minced or 1 teaspoon granulated garlic 1 teaspoon onion powder Salt, to taste Black pepper, to taste 1 tablespoon olive oil for vegetables 1 tablespoon olive oil for chicken 1 teaspoon toasted sesame oil (optional) ¾ to 1 cup teriyaki sauce Cooked jasmine rice, for serving Optional Salad 1 cucumber, chopped 1 carrot, shredded 2 cups chopped romaine lettuce 1 cup shredded cabbage Dressing ¼ cup mayonnaise 2 to 3 tablespoons seasoned rice vinegar 1 to 2 teaspoons sugar, stevia, or coconut sugar Salt and pepper, to taste Recipe Directions: Preheat your oven to 400°F. Place the pineapple, broccoli, bell pepper, onion, and garlic on a foil-lined baking sheet. Drizzle with olive oil and season with granulated garlic, onion powder, and salt. Roast until the vegetables are tender. While the vegetables cook, season the chicken with granulated garlic, onion powder, and salt. Heat olive oil in a cast iron skillet over medium-high heat. Brown the chicken until it reaches 165°F. Add a small drizzle of toasted sesame oil during the last minute of cooking if you like. Transfer the cooked chicken to the roasted vegetables. Pour the teriyaki sauce over everything and toss until coated. Return the pan to the oven for a few minutes to heat through. Cook jasmine rice according to the package directions. For the salad, whisk together the mayonnaise, seasoned rice vinegar, sugar, salt, and pepper. Toss with the cucumber, carrot, cabbage, and romaine until coated. Serve the Teriyaki Chicken over jasmine rice with the fresh salad on the side. You Might Also Like: https://www.youtube.com/watch?v=ibaVm_N1N18 Tags: teriyaki chicken, easy teriyaki chicken, teriyaki chicken recipe, homemade teriyaki chicken, chicken teriyaki, better than takeout, quick dinner recipes, easy chicken dinner, weeknight dinner, chicken recipes, dinner recipes, easy recipes, japanese inspired recipe, teriyaki sauce, pineapple chicken, pineapple teriyaki, chicken and rice, jasmine rice, sheet pan dinner, broccoli recipe, healthy chicken recipe, costco chicken, 30 minute dinner, epicurean delights Categories: Chicken, Make Your Own, Salad, Savory

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Strawberry Sconecake 20 mins 2 Recipe you are creating: Strawberry Sconecake Homemade cream scones, fresh strawberries and a delicious lemon mascarpone cream make this the perfect anytime dessert. Recipe Ingredients: Baked Cream Scones (See Quick Bread Class for recipe) or use store bought 4 tablespoons of Lemon Curd (See Quick Bread Class for recipe) or use store bought 5 tablespoons Mascarpone Cheese 1 cup Heavy whipping cream Fresh Sliced Strawberries Fresh Mint 1 package of Whip-It (Whip Cream Stabilizer) Recipe Directions: Bake up your scones. Make or have your lemon curd handy. Whip heaving whipping cream until stiff.(Whip in whip-cream stabilizer if you plan to pipe with it) Whip in 5 tablespoons of Mascarpone cheese. Whip in 5 tablespoons of lemon curd. Place cream in piping bag. Split your cream scone in half and pipe lemon cream on one half and top with fresh mint and sliced strawberries. Enjoy! You Might Also Like: https://www.youtube.com/watch?v=10vB4zwJwQ4 Recommended Recipes: Blueberry Scones Strawberry Patch Edible Designer Collection Buy Now Tags: How to make strawberry scone cake, How to make strawberry shortcake, Shortcake Recipe, Strawberry Short Cake Recipe, Scone Cake Recipe Categories: Bread, Pastry, Muffin, Brunch, Breakfast, Quick Bread

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Bunny Cookies 5 mins 6 Recipe you are creating: Bunny Cookies Learn how to decorate Bunny Cookies using royal icing transfers. This method is simple, repeatable, and lets you prep parts of your design way ahead of time. You'll outline, flood, and add details like ears, eyes, noses, and mouths using parchment paper and ready-made royal icing eyes. These bunny faces are great on cookies, cupcakes, petit fours, or cakes. You’ll use thick consistency white icing for outlining, pink for the nose, and black for small details. Use piping tips #5 and #12 to get clean shapes. The best part? You can make extra ears and faces in advance. Once dry, just peel them off the parchment and attach them with a dab of icing. You’ll see how easy it is to swap out parts and pick the exact expression you want. This method is super handy if you’re baking for an event or handling last-minute orders. Recipe Ingredients: Sugar cookies (pre-baked in bunny shape) Thick consistency royal icing (white, pink, black) Piping tips: #5 and #12 Wilton candy eyeballs (small size) Parchment paper Pink food color (for cheeks) Soft paintbrush Recipe Directions: Outline each bunny cookie using white royal icing. Flood the inside with the same icing and let it set. On parchment, pipe ears, noses, and mouths using royal icing. Use pink for the nose, black for details, and let dry 24+ hours. Once dry, peel off the parchment. Attach each piece to the cookie with a small dot of icing. Add candy eyeballs. Paint pink cheeks with food color using a soft brush. Optional: add shimmer with pearl dust. You Might Also Like: https://www.youtube.com/watch?v=-dbqPPate_o Tags: easter bunny cookies, easter cookies, easter bunny sugar cookie recipe, easter rabbit sugar cookie recipe, easter bunny cookie, cute easter cookies, how to make decorated cookies, easter bunny cookie decorating, royal icing cookie decorating easter, easter cookies decorating, easter cookies decorating ideas, easter cookies royal icing, easter cookies recipe, easter cookies easy, easter bunny sugar cookies, easter bunny cookie recipe, easter egg cookies decorated, cookies Categories: Cookie Decorating, Entertaining, Seasonal

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Semi-Homemade Blueberry Cake 15 mins 1 Cake Recipe you are creating: Semi-Homemade Blueberry Cake In this lesson you will learn how to use freeze dried fruits in baking. 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! 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! You Might Also Like: Classes you might like! Tags: Semi-Homemade Blueberry Cake, Blueberry Cake, Homemade Blueberry Cake, Sweet, Cake Recipe, Cake Decorating, Blueberries, Semi-homemade, Blueberry, Dessert, Blueberry Cake Recipe Categories: Cake Decorating, Cake, Cupcake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Daiquiri Ice Sorbet 15 mins +24 hrs 4 Recipe you are creating: Daiquiri Ice Sorbet Summer is all about good eats and sweet treats, right? This recipe is amazing in the summer but equally wonderful anytime of the year! Our Daiquiri Ice recipe is nostalgic of the kind you may have enjoyed as a kid at Baskin and Robins. It’s a refreshing sorbet, easy to make and we’ve replicated it using just 5 ingredients. It's great in the summertime and can be colored or left natural as we opted to do. We also choose to use rum bakery emulsion from LorAnn oils, but you can use rum extract. Along with the bakery emulsion we used food grade Citric acid which is a natural fruit acid. You can omit the Citric acid, but we found that it really enhanced the taste of the rum bakery emulsion. We also felt that making Daiquiri Ice gave us the perfect reason to test out the sorbet function on the Ninja Creami. We are pleased to report that the Ninja Creami was not only super easy to use, but we loved how it “Sorbetified” our Daquiri Ice creating a smooth, delicious frozen treat texture. The hardest part was not eating the entire container! Recipe Ingredients: 2 cups water 1 cup granulated fine sugar Juice from 1 large lime 1 teaspoon of rum bakery emulsion or rum extract ½ teaspoon food grade Citric acid powder Recipe Directions: Add the water, lime juice, sugar, citric acid, and rum extract to a saucepan. Whisk over medium heat until the sugar dissolves. Remove the mixture from the heat and let it cool to room temperature. Pour the mixture into a Ninja Creami container. Add green food coloring if desired. Place the lid on the container and freeze for 24 hours. Remove the container from the freezer and install it into the Ninja Creami machine. Run the sorbet setting. Serve immediately and enjoy your homemade Daiquiri Ice. You Might Also Like: https://www.youtube.com/watch?v=dNUmqtE9B_E https://www.youtube.com/watch?v=ycEo3xaKMO0 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: Dessert, Frozen Treat, Frozen Desert, Sorbet Recipe, Sorbet, Daiquiri Ice, Ice cream recipe, Summer ice cream recipes, Summer Dessert, Summer Sorbet, Frozen recipe, Frozen sorbet, Ninja Creami, Ninja Creami Sorbet, ninja creami, ninja creami recipes, ninja creami sorbet, daiquiri ice, daiquiri ice recipe, daiquiri ice sorbet, baskin robbins daiquiri ice, homemade sorbet, ninja creami dessert, lime sorbet recipe, copycat baskin robbins recipe, frozen dessert recipe, easy ninja creami recipe, dairy free sorbet, summer dessert recipes, homemade daiquiri ice, ninja creami deluxe recipes, sorbet in ninja creami, dye free dessert, nostalgic desserts Categories: Frozen Dessert, Misc Treats

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Vanilla Modified Cake Mix 10 min 8 Recipe you are creating: Vanilla Modified Cake Mix Take a plain old vanilla cake mix and elevate it with simple ingredients! Recipe Ingredients: 1 white cake mix 1 cup unbleached AP flour 2 cups granulated sugar 3/4 teaspoon sea salt 4 Egg whites (or use pasteurized liquid egg whites) 1 1/3 cups buttermilk or regular milk 2 tablespoons melted butter 1 cup sour cream 1 teaspoon LorAnn Vanilla Bean Paste or LorAnn pure Vanilla Extract Recipe Directions: Preheat oven to 350° degrees. Coat two 8-inch cake pans with butter and line bottom with 8- inch parchment rounds. Sift all dry ingredients into the bowl of your stand mixer. Add all remaining ingredients and beat on medium low for 2 minutes. Pour the batter into three greased and floured 8-in. baking pans. Bake at 350° degrees until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks too cool completely. You Might Also Like: Classes you might like! Tags: How to modify a cake mix, Doctored cake mix, How to doctor a cake mix, Doctored cake mix recipes, modified cake mix recipes Categories: Cake, Cupcake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes How To Make Homemade Powdered Sugar 10 mins 1 cup Recipe you are creating: How To Make Homemade Powdered Sugar Making your own powdered sugar at home is easy and takes just a few minutes. All you need is some granulated sugar, cornstarch and a blender or food processor. Recipe Ingredients: 1 cup granulated sugar 1 tbsp cornstarch Recipe Directions: Making your own powdered sugar at home is easy and takes just a few minutes. All you need is some granulated sugar, cornstarch and a blender or food processor. Add the sugar and cornstarch to the blender or food processor, and blend until it is a fine powder. Depending on the power of your blender or food processor, you may need to blend for up to a minute. Once it is a fine powder, sift it into a bowl to remove any larger pieces. Now you have your own homemade powdered sugar! 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: How to make powdered sugar, Powdered Sugar, Confectioners Sugar, How to make confectioners sugar Categories: