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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Shrimp Dip 15 mins 9x13 pan Recipe you are creating: Shrimp Dip This shrimp dip is a quick and easy appetizer for us last minute kind of people! Recipe Ingredients: 2 - 8 ounce packages cream cheese 1 bottle cocktail sauce 1 pound fresh shrimp, cleaned and peeled Shredded cheddar cheese Green onions Cracker assortment Recipe Directions: Spread cream cheese across the bottom of a 9x13 serving dish. Spread cocktail sauce evenly over the cream cheese. Chop the shrimp and spread over the cocktail sauce. Cover with shredded cheddar cheese. Chop green onions and sprinkle over the top. Serve with an assortment of crackers. 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: Shrimp Dip, Dip, How to make shrimp dip, Savory, Shrimp Dip Recipes Categories: Entertaining

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Orange Champagne Vinaigrette 10 mins 1 cup Recipe you are creating: Orange Champagne Vinaigrette A light and refreshing dressing that can also be used as a marinade. Recipe Ingredients: 1 shallot, finely chopped 2 tablespoons Orange champagne vinegar 1 teaspoon dijon mustard 1/4 cup olive oil Salt and pepper to taste Flat leaf parsley, finely chopped Recipe Directions: Place chopped shallot into a bowl. Add the orange champagne vinegar and dijon mustard. Stream the olive oil in and whisk to combine. Add parsley, salt and pepper and whisk to combine. Set it aside, or place in the refrigerator if not using immediately. Variations: If you want your dressing to be sweet, add 2 tablespoons of granulated sugar to the dressing. You Might Also Like: Tags: Orange Champagne Dressing, Salad Dressing Recipes, How to make orange champagne dressing, Savory, Salad Dressing Recipe, Orange Champagne Sald Dressing Recipe Categories: Salad, Sauce

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes 4th of July Cake 180 mins 10-12 Recipe you are creating: 4th of July Cake A patriotic cake that bursts with color and flavor for the 4th of July. Recipe Ingredients: Vanilla butter cake recipe or 2 white cake mixes Swiss Meringue Buttercream recipe Wilton Ribbon Mold Wilton Star Cutters Wilton Silver Sugar Pearls Satin Ice Modeling Chocolate Red Satin Ice Modeling Chocolate Blue Satin Ice Modeling Chocolate White 8 inch cake pans 10-12 inch star shaped cake pan Silver dragées for decorating Recipe Directions: Grease the 8 inch cake pans and lightly flour. Prepare cake in a stand mixer. Take out two cups of your batter and divide it equally into two separate bowls. Color one with red gel coloring (such as AmeriColor) and the other with blue gel coloring. Next fill your cake pan with your regular batter. Add droplets of the red and blue batter randomly through out your cake batter. Using a tooth pick simply swirl thru the droplets creating a random burst of color patter. Repeat the process for the star cake. Bake the cakes at 350 degrees for about 35 minutes, or until a toothpick inserted in center comes out clean. Prepare the Swiss Meringue Buttercream. Ice the cakes. Decorating Details: Swags: For the cake swags, use a wide scalloped strip cutter to cut the modeling chocolate. Use red, white and blue modeling chocolate to create long ropes and lay them tight next to each other. Roll them into a single striped piece. Use the strip cutter to cut out the striped swags. Rope Knots: Using the red modeling chocolate, roll out long ropes and twist them together, starting from the middle, to create the rope knots. Repeat the process for the blue rope knots and make them slightly smaller. Attach them using a little bit of melted chocolate. Stars: Use star cutters in different sizes and cut them out of the modeling chocolate. Take floral wire and dip one end in melted chocolate and slide it into the star. You will also want to dip the other end in melted chocolate to coat the wire before places it in cake. You don’t want uncoated wire to be directly placed in the cake! For the stars on the side of the cake, use silver dragée to create the star tails. NOTE: A dragée is a small silver ball for decorating cookies or a cake. Borders: For the top tier border use a bead border mold. For the bottom border, use a rick rack mold. Both boarders are Wilton molds. Pin Wheels: Use our premium wafer paper prints in the 4th of July motif. You can find the pattern pack in our online shop . Cut the pinwheels out of the edible wafer paper and glue the centers together using piping gel. A little melted chocolate helps secure the pinwheel to the decorative straw. Finish the front with a flower punched out of modeling chocolate and a little silver dragée. You Might Also Like: Recommended Recipes: Fun 4th of July Cake 4th of July Edible Designer Collection Buy Now 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: Baking, Holiday Baking, Dessert, Cake, 4th of July, Cake Decorating Categories: Cake Decorating, Cake, Class, Seasonal

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Peppermint Joe-Joe Bark 10 mins 3 dozen pieces Recipe you are creating: Peppermint Joe-Joe Bark This delicious bark uses crushed up peppermint cookies for a little extra texture and crunch. It's so good and sure to be a holiday classic! Recipe Ingredients: High Quality White candy melts Crushed Peppermint Candy Peppermint Joe Joe Cookies from Trader Joes Recipe Directions: Melt the white candy melts. Spread on parchment paper. Sprinkle generous amounts of the chopped Joe Joe cookies and peppermint candy over the white candy melts. Melt extra white chocolate candy melts. Drizzle white chocolate candy melts over the top of the bark. Package up and enjoy! You Might Also Like: Recommended Blog Posts: 6 Delicious Candy Barks, 1 Easy Recipe! Tags: Peppermint Joe-Joe Bark, Peppermint Bark, Dessert, Holiday Baking, Candy Making, Candy, Baking, Candy Bark, Candy Recipe, Holiday Recipe, Kid, Kid Friendly, Kids Projects, Kid Friendly Recipes, Kid Friendly Candy Project Categories: Kids

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Tres Leches Cake 15 mins 12 servings Recipe you are creating: Tres Leches Cake Tres Lèches Cake is an authentic Mexican dessert. The cake gets its name because you poke holes in it and pour in a mixture of three milks – sweetened condensed milk, coconut milk, and heavy cream. The cake is super moist, incredibly sweet that will melt in your mouth. Garnish with toasted coconut, fresh strawberries or maraschino cherries. Recipe Ingredients: 2 2/3 cups (333 grams) all-purpose flour 2 cups (400 grams) granulated sugar 1 tablespoon (15 grams) baking powder 1 teaspoon (3 grams) salt 1 1/3 cups (320 grams) whole milk, room temperature 2/3 cup (150 grams) unsalted melted butter 1 teaspoon (4 grams) vanilla bean extract 4 large eggs (200 grams) at room temperature 2 large egg yolks (37 grams) at room temperature 2 cups (480 grams) heavy whipping cream, divided, room temperature 1 (14 ounce) can (396 grams) sweetened condensed milk 1 (13.66 ounce) can (403 grams) unsweetened coconut milk ½ cup (60 grams) powdered sugar Optional: ½ cup (42 grams) unsweetened flaked coconut, toasted Maraschino cherries or fresh fruit for garnish Recipe Directions: Cake: Preheat oven to 325 degrees. Butter and flour a 10 inch round cake pan. NOTE: you can also bake in a 9x13 baking dish. Fit your stand mixer with the paddle attachment. Shift together flour, granulated sugar, baking powder and salt in the bowl of your stand mixer. Make a well in the center of your flour mixture. Add milk, melted butter and vanilla. Mix on low speed until almost smooth. Scrape sides of bowl while mixing. Add eggs and yolks, one at a time. Beat well after each addition. Pour batter into prepared pan, smoothing top evenly with spatula. Gently tap pan on counter to release any air bubbles. Bake for about 35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool in the pan, and then turn out (upside down) onto a round or rectangular serving platter. Poke holes in the cake with a fork. In a clean mixing bowl, add ½ cup (120 grams) heavy whipping cream, condensed and coconut milk and beat until smooth. Pour the mixture over the cake. Cover and refrigerate until chilled for at least six hours or overnight. Icing: Beat the powdered sugar and remaining 1 ½ cups (360 grams) whipping cream on high speed until stiff peaks form. Remove cake from refrigerator and spread the whipped cream icing evenly over the top and sides of the soaked cake. Sprinkle the top with the toasted coconut. Cover and chill for an hour before serving. Enjoy! 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: Tres Leches Cake, Cake, Cake Baking, Cake Recipe, How to make tres leches cake, Sweet, Dessert, Tres Leches Recipe Categories: Cake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Strawberry Rhubarb Crisp 15 mins 10 servings Recipe you are creating: 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! Recipe 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 Recipe 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! You Might Also Like: Baking Classes You Might Like! Tags: Strawberry Rhubarb Crisp, Rhubarb Crisp, Strawberry Crisp, Baking, Spring Baking, Pie, Pie Class, Pie Making, Pie Making Recipe, Rhubarb Crisp Recipe Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Fry Sauce 5 mins 1 Cup Recipe you are creating: Fry Sauce Learn how to make fry sauce. Great on fries, burgers, salads and even as a grilled cheese dipping sauce! Recipe Ingredients: ½ cup mayonnaise ½ cup ketchup 1 tablespoon garlic powder ½ teaspoon granulated sugar Kosher salt and black pepper Recipe Directions: Whisk together the mayonnaise, ketchup, garlic powder and sugar until smooth. Season to taste with salt and pepper. Refrigerate in an airtight container for up to 1 week. You Might Also Like: Recommended Recipes: Burger Sauce Air Fryer Zucchini Fries Tags: how to make fry sauce, how to make French fry sauce, French fries, fry sauce recipe, Sauce Recipes Categories: BBQ, Entertaining

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: 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 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

St Patricks Cookies Class St Patricks Cookies 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