Search Results

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

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Ham Croquettes 15 mins 2 Dozen Recipe you are creating: Ham Croquettes The croquette originated in France and there are many variations. Our favorite, the ham croquette, comes from Spain and is a culinary tradition that evolved from the country’s frugal past. Ham croquettes are a tasty little bundle of ground ham and white sauce, rolled in bread crumbs and fried to a golden brown. Our crispy ham croquettes are made from ground ham and white sauce. These bite sized delights can be served as an appetizer or main dish any day of the week! Recipe Ingredients: Thick White Sauce: ¼ cup butter ¼ cup flour ¼ teaspoon salt Dash of pepper 1 cup milk (whole, low fat or skim) Filling: 2 cups ham, ground or coarsely chopped 2 tablespoons chopped and sautéed sweet yellow onion Coating: 1 egg 2 tablespoons water ¾ cup dry bread crumbs Recipe Directions: Melt butter in sauce pan on low heat. Blend in flour, salt and pepper. Cook until mixture is smooth and bubbly. Remove from heat. Stir in milk. Place on burner over medium heat and cook to boiling, stirring constantly. Boil for 1 minute. Remove from heat. Stir in ham and sautéed sweet onion. Spread the mixture in an ungreased pan. Cover and refrigerate for a minimum of 3 hours. For best results, refrigerate overnight. Divide the mixture into 12 equal parts and shape into balls. Beat the egg and water until blended. Dip each croquette in the egg mixture and then roll in breadcrumbs. Cover and chill croquettes for at least two hours. Using a deep fat fryer or kettle, heat 3 to 4 inches of cooking oil to 365 degrees. Fry each croquette 1-2 minutes, until light brown. Drain and keep croquettes warm in 350 degree oven until ready to serve. Spoon hot peas in cream sauce over croquettes. 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 Tags: Appetizer, Appetizer Recipes, Croquettes, Ham Croquettes, Croquette Recipe Categories: Entertaining, Pork

bb4b236d-58b7-46ca-93ad-f68b08f6b5b2 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Isomalt Fall Grapes & Pumpkins 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 the ins and outs of using isomalt to create unique sugar art! In this class you’ll be making isomalt grapes and pumpkins. You will use color dusts to make gorgeous ice wine inspired grapes and an isomalt pumpkin great for cakes or even as a decoration on a food platter. Create these beautiful pieces with CMSA, Peggy Tucker. Recipes Included: How to cook pre-actived isomalt Supply Items Needed: Isomalt in a fall colors Sugar tools You Might Like These Classes: Intro to Isomalt Isomalt Snowman Winter Wonderland Isomalt Spider Mums and Mosaic Tiles Categories: Appetizer Candy Candy Making Isomalt Tags: Cake Decorating Isomalt Isomalt Grapes Isomalt Pumpkins

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Basic White Sauce 15 mins 1 cup Recipe you are creating: Basic White Sauce Before I dive into the white sauce recipe, I’ve often been asked, what’s best, cornstarch or flour? Both have their benefits. Cornstarch is easy to use and doesn’t clump when it hits the hot liquid. It’s best to use in medium or thin sauces. If you use larger amounts of cornstarch, you’ll end up with a gel-like consistency. With flour, you run the risk of lumps. However, the sauce is creamier in consistency. If you’re making a thick white sauce, flour is your best choice. Recipe Ingredients: Thin White Sauce Ingredients: 1 tablespoon butter ½ to 1 tablespoon flour ¼ teaspoon salt Dash of pepper 1 cup milk (whole, low fat or skim) Medium White Sauce Ingredients: 2 tablespoons butter 2 tablespoons flour ¼ teaspoon salt Dash of pepper 1 cup milk (whole, low fat or skim) Thick White Sauce Ingredients: ¼ cup butter ¼ cup flour ¼ teaspoon salt Dash of pepper 1 cup milk (whole, low fat or skim) Recipe Directions: Melt butter in sauce pan on low heat. Blend in flour, salt and pepper. Cook until mixture is smooth and bubbly. Remove from heat. Stir in milk. Place back on burner over medium heat and cook to boiling. Use a whisk and stir constantly. Boil for 1 minute. Remove from heat. Additional Variations: Medium White Sauce with Cornstarch 1 tablespoon cornstarch ¼ cup cold water 2 tablespoons butter 1 cup milk Salt and pepper to taste 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: Basic White Sauce, White Sauce, White Sauce Recipes Categories: Pasta

Fall Pumpkin Cake Class Fall Pumpkin 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