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BLOGGER BILLIE billie@epicdelights.com BLOGGER BILLIE Writing has always been Billie Grable’s first passion. And yes, baking is her second. Growing up in a family of seven kids (she landed right in the middle), Billie learned to cook large. She watched her mom turn a pound of hamburger into a full meal that fed her entire family. She enjoyed endless loaves of fresh bread and cookies all through her childhood. It's not surprising that during her career in high tech, she was best known for her baking abilities -- and she liked that. She loved nurturing her coworkers through the daily grind with fresh baked goodies. She never had to announce the arrival of the newest batch … coworkers knew instinctively and her desk was the most visited in the office. Billie’s love for cake decorating started long before her career in high tech. It was important to her that her daughters’ birthdays be celebrated with a homemade cake. This was a long standing family tradition, and she remembers the simple, yet delicious cakes her mother made for her and her siblings. Billie decided she wanted to take her cakes to a creative and new level. She found a store in Bremerton, Washington that sold cake decorating supplies and soon began the process of teaching herself how to decorate. Her early cakes, were, let’s face it: scary! She’s sure the clown cake she made for her youngest daughter instilled both of her girls with their skin crawling fear of clowns. And her first wedding cake, was, well, downright ugly. The cake was for a coworker’s daughter and the wedding was held on a hot summer day in August; sometime in the 1980s. Billie loaded the two tiered cake into the front seat of her pickup truck. By the time she arrived at the wedding destination, the top cake on the bottom tier had slid into the back of the seat, turning the already questionable cake into a disaster. She brought the damaged goods into her coworker’s house and as she popped it in their freezer, tearfully assured her friend the cake could be repaired. Fortunately the wedding was schedule for the next day. And fortunately (or unfortunately given the horrendous color of blue), Billie had left over icing that she used to repair the cake and right the unspeakable wrong. Billie’s obsession for cake decorating led her to a job decorating cakes at a local grocery store. Her skills improved and she relished the new challenge. Some of her cakes were quite ingenious. Like her Michael Jackson cake. She gave him a full head of black piping gel hair, and she sparkled his famous white glove with edible glitter. It was a huge hit for Michele’s 16th birthday and became a frequently ordered item. There was one thing Billie realized during her first year in the bakery. Mass production wasn't her idea of creativity. After her second Easter required producing over 100 Easter bunny cakes, she opted for a career change. When her father-in-law gave her a brand new Tandy 1000 computer, her new obsession began. She left the bakery and went to work for the government. The change gave her the opportunity to work on computers and she was promoted to computer system analyst. Billie soon learned all she could and her eagerness to expand her computer skills landed her a software test engineer position at Microsoft. After spending almost thirty years in high tech, she earned the title, Geeky Grandma, from her grandson Nate. Blogging for Epicurean Delights keeps Billie's creative juices flowing and gives her the opportunity to work closely with her oldest daughter. They are working on a cookbook, and Billie is polishing her second novel. You can purchase her first novel, The Weeping Willow Sings, on Amazon . She can be reached at: Email: billie@epicdelights.com

Isomalt Snowman Cake Class Isomalt Snowman Cake 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

1397cfb9-a1bc-47d7-a9dc-9c7661286c0b Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes 3D Cookie Bear 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 Susan Carberry will show you how to create this adorable three dimensional, Valentine's Bear using sugar cookie dough, rolled fondant and melted chocolate. This project is for any skill level. Susan breaks this project down into simple steps with amazing results. What you will learn: How to form and bake cookie dough into shapes that you thought were unimaginable. How to assemble and fill your cookie with an extra candy surprise that fits your theme. How to use melted chocolate as your edible glue. How to cover your cookie and create a pillow effect using rolled fondant. How to use hand modeling techniques to create your bears arms, legs and features. How to texture fondant to resemble fir. How to add finishing touches such as lettering and bows. Ideas on how to change the design slightly for other holidays and events. This cute little bear also makes a great favor for a kids themed party, baby shower and even a great cake topper! Recipes Included: No Spread Sugar Cookies Royal Icing Supply Items Needed: A complete supply list is provided via the class page! You Might Like These Classes: Easter/Spring Cookies Fondant Heart Cookies 3D Cookie Bear Halloween Cookies Strawberry Flooded Cookies Under the Sea Cookies Sun Cookies Turtle Cookies Pool Party Cookies Bumble Bee Cookies Unicorn Cookies Rainbow Cookies Mason Jar Cookies Shabby Chic Cookies Categories: Baking Cookie Cookie Decorating Tags: Bear Cookies Cookie Classes Cookie Decorating Sugar Cookie Recipe

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Plant-Based Strawberry Cashew Cream Cheese 24 + 15 mins 1 1/2 Cups Recipe you are creating: Plant-Based Strawberry Cashew Cream Cheese If you love cream cheese, you will love this plant-based cream cheese recipe perfect on top of your morning vegan bagel! Recipe Ingredients: 1 cup raw unsalted cashews, soaked in water overnight, 3 tbsp lemon juice ¼ tsp sea salt 3 tbsp melted unrefined virgin or refined coconut oil ½ cup all-fruit strawberry preserve 1 tsp vanilla bean paste 2 tbsp crushed up freeze dried strawberry powder Recipe Directions: Soak cashews in water overnight. Drain soaked cashews and rinse. Dissolve the freeze-dried strawberry powered in the lemon juice and set aside. Place in a food processor and blitz for about 2 mins until a paste forms. Be sure to scrap the side walls and bottom of bowl to ensure all the nuts have been ground down. Blitz again if necessary. Add lemon juice/strawberry powder mix, salt and vanilla bean paste to cashew paste and blitz until smooth. Stop and scrap bowl down as necessary, then add coconut oil until combined. Finally add preserve and blitz until smooth and creamy. Place it in an airtight container and let it chill in the fridge for at least 2 hours before using. Keep in fridge for up to one week. Variations: Use raspberry preserve and freeze-dried raspberries. Be sure to check out our upcoming plant-based, vegan, gluten-free baking and our other cooking and baking classes. Click here to see our current cooking class calendar. 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 plant based cream cheese Categories: Vegan, Plant-Based

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Semi-Homemade Limoncello Cake 10 mins (2) 8" rounds Recipe you are creating: Semi-Homemade Limoncello Cake This modified cake mix is made with Limoncello, an Italian lemon liqueur. Its super easy and it taste delicious! Recipe Ingredients: This recipe is part of the Art of Cake Decorating Course . For this recipe and 14 more cake recipes join our Art of Decorating video on demand class ! Recipe Directions: This recipe is part of the Art of Cake Decorating Course . For this recipe and 14 more cake recipes join our Art of Decorating video on demand class ! You Might Also Like: Classes you might like! Tags: Lemon Cake, Limoncello Cake, Lemon Cake Recipes, Limoncello Cake Recipes, Cake Decorating, Cake Baking, Modified Cake Mix Recipes Categories: Cake, Cake Decorating, Cupcake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Epic Cheesecake 15 mins 12 to 16 Servings Recipe you are creating: Epic Cheesecake Regardless of the season, this delicious cheesecake has graced the dessert table at our family gatherings for many years. In the summer, we garnish with fresh fruits in season. In the colder months, we make up our own fruit sauce and add generous amounts to each slice. Recipe Ingredients: For the crust: 1 3/4 cups graham cracker crumbs 1/2 teaspoon Saigon cinnamon 1/2 cup butter, melted For the filling: 3 8-ounce packages cream cheese 1 cup sugar 2 tablespoons unbleached flour 2 teaspoons vanilla bean paste 2 eggs 1 egg yolk 1/4 cup milk Recipe Directions: For the crust: Preheat oven to 375 degrees. Mix the graham cracker crumbs and Saigon cinnamon together in a bowl. Add butter and mix until combined. Press the graham cracker mixture into the bottom and two inches up the side of an 8 or 9-inch springform pan. Set aside. For the filling: Soften the cream cheese in a large bowl. Combine the sugar, flour and vanilla with the cream cheese and beat with an electric mixer until combined. Add the whole eggs and egg yolk all at once. Beat on low speed until combined. Stir in the milk and stir until combined. Pour the filling into the springform pan. Place in a shallow baking pan. Bake at 375 degrees for 45-50 minutes (8 inch pan), and 35-40 minutes (9 inch pan). Bake until the center appears nearly set when shaken gently. Remove from oven and cool on a wire rack for 15 minutes. Loosen the crust from the sides of the pan and cool for an additional 30 minutes. Cover and chill for at least 4 hours before serving. Variations: Fresh fruit: When fresh fruit is available, slice the fruit and allow to set in a small amount of sugar. Garnish each slice of cheesecake with a generous portion of fruit. 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: Epic Cheesecake, Cheesecake, Cheesecake Recipe, How to make cheesecake Categories: Cheesecake, Pie Making

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! Cocktail Making Videos View More Festive Holiday Spritzers Sprtizers, Cocktails, Holiday Watch Dalgona Whipped Coffee Nudge Cocktails, Whipped Coffee, Dalgona, Coffee Nudge Watch

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Roasted Brussel Sprouts 10 mins 4-6 Recipe you are creating: Roasted Brussel Sprouts Brussel sprouts are the perfect Fall vegetable. I love to pair Brussel sprouts with seasonal apples, onions and crispy bacon and then roast to perfection in the oven. Drizzle with balsamic glaze and you have a big, bold side dish! Recipe Ingredients: 1 yellow or white onion 3 cloves chopped garlic cloves 6 pieces of bacon 1 pound Brussel sprouts 1 apple Fresh parsley Salt Pepper Olive oil Recipe Directions: Cook bacon 10-15 mins on foiled lined baking sheet. Remove bacon set aside. Cut Brussel sprouts in half, cut onion into rings and then cut ring in half. Chop garlic. In a bowl toss all together with the parsley and a little olive oil. Dump onto the foil lined baking sheet with the bacon grease on it. Bake until it just starts to brown, then toss in the apple and bacon and bake until golden brown and Brussel sprouts are fork tender. Serve warm. Variation: For an extra flavor twist, balsamic glaze can be drizzled on top. Video Recipe: 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: Brussel Sprouts, Brussel Sprout Recipe, Thanksgiving Recipes, Holiday Cooking, Holiday Recipes Categories: Seasonal, Vegetable

How to make place cards and plaques for your Holiday table. How to create Edible Place Cards and Plaques This channel is coming soon! Facebook Twitter Pinterest Tumblr Copy Link Link Copied Channel Info Sign in Close Ask Questions/Forum Shop/Buy Project Supplies Holiday Video Collection Home What you are making: Edible place cards and plaques to add a festive touch to your Holiday table! Supplies: Place cards Luster dust (shimmer and sapphire) Edible pearls Food grade markers #2 decorating tip #14 decorating tip Royal icing Silver or gold luster dust Lemon juice Equipment for place cards Spellbinders Sweet Accents machine Embossing icing sheets Snowflake and picture frame die cutter Edible plaques Premade gum paste plaques, sugar lay-ons and other holiday decorations are available at Lucks.com Are you a Member of the site? Unlock additional features by joining! Become a Member Try another Holiday how-to Frequently Asked Questions 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.

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Grilled Corn with Cilantro, Lime and Cotija Cheese 10 mins 4 Recipe you are creating: Grilled Corn with Cilantro, Lime and Cotija Cheese Mexican street corn, or "Elote" as it's fondly called in its homeland, is a quintessential Mexican street food that has tantalized taste buds far beyond its borders. This delightful snack marries the simplicity of grilled corn with a cacophony of flavors, textures, and ingredients, resulting in a dish that's both humble and savory delicious. But how did this seemingly simple dish become a culinary sensation? Dive into the savory world of Mexican street corn with me and discover its origins, allure, and the secrets behind crafting the perfect elote. The journey of Mexican street corn begins in the vibrant streets and bustling markets of Mexico, where corn is not just a food item but a cultural staple. Corn has been central to Mexican cuisine and agriculture for millennia, with its roots deeply embedded in the country’s history and traditions. Street vendors, or "vendedores," saw the potential in this abundant crop and began grilling corn on the cob over open flames, slathering it in a rich blend of mayonnaise, cotija cheese, chili powder, and lime, transforming an ordinary vegetable into an extraordinary street food sensation. This ingenious combination of simple ingredients highlights the corn's natural sweetness while adding layers of creaminess, tanginess, and a hint of spice, making it irresistible to passersby. What makes a good Mexican street corn recipe? The secret lies in the balance and quality of its components. Start with fresh, plump corn on the cob, ensuring it's grilled to charred perfection to unlock its smoky sweetness. The traditional slather of mayonnaise can be enriched with sour cream for added tang, while the cotija cheese provides a salty, crumbly texture that contrasts beautifully with the creamy base. A traditional generous sprinkling of chili powder adds a smoky heat, which can be adjusted to taste. The final touch, a squeeze of fresh lime juice, brings a zesty brightness that ties all the flavors together. The magic of Mexican street corn lies in the harmony of these elements, each bite a delightful dance of flavors and textures. For those adventurous palates looking to explore beyond the classic, Mexican street corn offers a canvas for culinary creativity. Imagine the smoky sweetness of the corn complemented by the rich umami of crumbled bacon, or the fresh burst of chopped cilantro and diced jalapeños for those who favor a fiery kick. For a fusion twist, a sprinkle of za'atar or a drizzle of Sriracha mayo can transport your taste buds to new destinations. The possibilities are as limitless as they are delicious, inviting you to experiment and find your perfect flavor combination. Our recipe keeps it simple. Elements include ground cumin for kick, cotija cheese, fresh cilantro and fresh lime. In essence, Mexican street corn embodies the spirit of Mexican cuisine: vibrant, flavorful, and deeply rooted in tradition yet endlessly adaptable. Whether you're savoring it from a street vendor in the heart of Mexico or crafting your own version at home, elote is more than just a dish; it's an experience, a celebration of culture, and a testament to the simple joy of eating. Next time you bite into that creamy, smoky, tangy goodness, remember, you're not just eating corn; you're partaking in a rich culinary legacy that continues to evolve and enchant with every kernel. Check out our Mexican street corn video recipe below to learn how to make our simple but delicious cilantro, lime, cotija street corn recipe on the grill. Recipe Ingredients: Fresh corn on the cob, cleaned Pink Himalayan sea salt Fresh ground pepper Fresh limes Cotija cheese Butter Ground cumin Cilantro, thinly sliced Recipe Directions: Place corn on the cob in a large pot and bring to boil and cook 2-3 minutes. Remove from water and allow to cool for a few minutes. Place on the grill. Rotate to get the golden grill marks. Transfer to serving platter. Brush generously with butter. Squeeze on lime juice. Sprinkle ears with ground cumin, pink Himalayan sea salt and ground pepper. Add a generous handful of Cotija cheese over the ears of corn. Top with fresh, thinly sliced cilantro. You Might Also Like: Tags: Grilled Corn, BBQ Corn, Cilantro Lime Cotija Corn, Quick Side Dishes, Grilled Corn Recipe, Street Corn Recipe, how to make mexican street corn, how to cook mexican street corn, how to make amazing mexican street corn on the blackstone griddle, how to make mexican street corn at home, how to make mexican street corn on the cob, mexican street corn recipe, grilled corn recipe, how to make mexican corn on the cob, how to make grilled corn, easy grilled corn, mexican food recipe easy, cinco de mayo recipes, summer grilling recipes, mexican food recipes, street corn recipe, cotija cheese Categories: BBQ, Vegetable