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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Spiced Apple Sugar Cookies 20 mins 3 dozen Recipe you are creating: Spiced Apple Sugar Cookies Spice Apple Sugar Cookie Dough Recipe Ingredients: This recipe is for premium members and part of our Sugar Cookie Class . To get this recipe and more become a premium all-inclusive member and get access to all of our premium recipes and classes! Recipe Directions: This recipe is for premium members . To get this recipe and more become a premium all-inclusive member and get access to all of our premium recipes and classes! 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: Cookies, Cookie Decorating, Cookie Recipe, Sugar Cookies, Sugar Cookie Recipe, Fall Cookie Recipe, Fall Cookie Recipes Categories: Sugar Cookies, Cookie Decorating

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Beet Tagliatelle Pasta 5 mins 2-3 servings Recipe you are creating: Beet Tagliatelle Pasta Learn to make Tagliatelle using Beets. Recipe Ingredients: 1 small beet, roasted or boiled peeled 1 1/4 cup all-purpose flour 2 large eggs 1 large egg yolk 1/2 teaspoon fine kosher salt Semolina flour Recipe Directions: Step 1: Fill a large pot with water and bring to a rolling boil. Generously salt water. Trim greens and scrub beet. Add to boiling water and cook until tender, about 28 minutes. Using tongs, remove beet and allow to cool completely. Using a paring knife, remove skin from cooled beet. Step 2: Preheat oven to 400°F. Wrap beet in non-stick foil and roast in oven until tender, about 40-50 minutes. Allow the beet to cool completely. Using a paring knife, remove skin from roasted beet. Step 3: Purée beet in a food processor using a metal blade. Add eggs and yolk and process until well combined. Add flour and 1/2 teaspoon of salt and process until dough comes together, about 15-20 seconds. Transfer dough to well-floured surface. Knead dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed, 5 to 7 minutes. Gather dough into a ball and flatten into a disk. Cover in plastic wrap and allow dough to rest for at least 10 minutes and up to 1 hour at room temperature. Step 4: Using a bench scraper, cut dough into 2 pieces. Keep extra dough covered in plastic wrap while working with one piece. With a rolling pin flatten dough into a rough rectangle. Using a pasta machine or Kitchen Aide past machine attachment set to the widest setting, roll dough through machine. Take dough and fold it in thirds. Turn dough so one open end faces machine and roll it through on widest setting again. Fold, turn and roll once more on the widest setting. Continue rolling pasta through machine adjusting to a smaller setting on each pass. Once you kit the second to last setting on your pasta machine, stop. If pasta sheet gets too large to handle, cut it into manageable lengths and continue rolling. Step 5: To shape the tagliatelle: Generously flour one sheet of pasta and loosely roll it into a cylinder. Using a sharp knife, cut roll into 1/3" ribbons. Unwrap ribbons, toss them with flour and create piles on a baking sheet dusted with semolina. The pasta can be cooked immediately or covered with plastic wrap and refrigerated for up to 24 hours before use. Step 6: To cook the pasta: To a large pot of water set over high heat, add water to 2/3 full and bring to a boil. Generously season water with salt. You want your water to be like sea water, nice and salted. Add pasta and stir immediately to prevent pasta from sticking together. Boil until al dente, 2 to 3 minutes. Reserve 1 cup of pasta water and drain pasta. Use reserved pasta water to thin your chosen pasta sauce. To freeze the pasta: Transfer shaped tagliatelle on baking sheet to freezer. Once frozen, transfer frozen pasta to a storage bag. The pasta can be kept frozen up to 2 months. The pasta does not need to be thawed before cooking. Frozen pasta will take an extra 1-2 minutes to fully cook. 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: how to make pasta, tagliatelle, how to make tagliatelle Categories: Pasta, Italian

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes 2D Easter Bunny Cake 1 hour 20 Recipe you are creating: 2D Easter Bunny Cake Learn how to make a fun bunny cake. All you need is a star tip from your cake decorating kit, some icing in your favorite colors and baked bunny cake using a bunny shaped cake pan. Michele will share tips and techniques for turning your bunny into a wonderful family memory. This class is family friendly! Supplies Needed: Wilton Easter bunny cake pan White or your favorite flavor cake mix 6 cups of the buttercream Cake decorating tips: #3, #8, #21, #22 Pink, blue and black gel coloring Gelatin based edible glitter Foam core board cut down for cake Recipe Ingredients: 1 cake mix 2 eggs Oil or butter (following box instruction) Cooking spray or butter to coat pan Buttercream Icing Recipe Directions: Preheat the oven to 350 degrees. Coat the inside of the bunny cake pan with cooking spray or butter. Dust with flour. Mix the cake mix according to the directions on the box. Bake according to the directions on the cake mix. Watch the video for decorating instructions. Watch the step-by-step video tutorial towards the bottom of the page for compete instructions! 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: easter desserts, bunny cake, how to make an easter bunny cake, cake decorating, easter cake, easter cakes, easter cake ideas, easter bunny cake, easy bunny cake, rabbit cake, easter dessert, how to make a cake, how to make a bunny cake, cake how to, how to bake, how to make, cake tutorial, how to, easter dessert ideas, easter, easter bunny, easy easter cake, cake decorating tutorials, easter dessert recipes, bunny cake ideas, cake art, cake ideas, cake diy Categories: Cake

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

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Sugar Cookie Dough (No Spread) 15 mins 3 Dozen Recipe you are creating: Sugar Cookie Dough (No Spread) The perfect sugar cookie. It doesn't spread and is ideal for all your cookie projects! Recipe Ingredients: 2 cups unsalted butter 2 cups bakers sugar 2 eggs 1 teaspoons vanilla extract 2 teaspoons Lemon Extract (LorAnn Bakery Emulsions) 5 1⁄2 to 6 cups all purpose flour 3 teaspoons baking powder 1 teaspoon salt Recipe Directions: In a 5qt mixer or a large bowl, cream the butter and sugar until fluffy. Add the eggs, mix. Add vanilla and Lemon extract, mix. In a separate bowl, mix the flour, baking powder and salt together. Gradually add to the butter mixture until incorporated. TIP: For 3D cookies it is best to hold back a bit on the flour (5 1⁄4 or 5 1⁄2 cups). Scrape bowl and mix until dough comes together. Wrap dough in plastic wrap and refrigerate for at least 1 hour. Roll out cookies on parchment paper, cut shapes leaving space between the cookies, then place the parchment paper with the cookies onto a cookie sheet. Bake cookies at 350 degrees in a regular oven or 300-325 degrees in a convection oven until golden brown around the edges. Variations: For flavor variations add any of the LorAnn Bakery Emulsions. You Might Also Like: Tags: baking, Sugar Cookies, Cookies, no spread cookies, No Spread Sugar Cookie Recipe, Sugar Cookie Recipe, Cookie Recipes Categories: Cookie Decorating, Sugar Cookies

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Potato Salad 20 mins 3 serving. Recipe you are creating: Potato Salad Learn to create a delicious potato salad! Recipe Ingredients: 2 Eggs 3 Red Potatoes 4 Green Onions 4-5 Sweet Pickles & Juice 2 Tbsp Mayonaise 1/2 Tbsp Dijon Mustard 1/4 Tsp Celery Seed Salt & Pepper to taste Recipe Directions: Microwave potatoes or roast them. Once cool enough to handle cube cut them. Boil eggs and peel. Chop up green onions and pickles. Combine all ingredients in a large mixing bowl. Add Dijon mustard, celery seed, salt and pepper. Taste and adjust as needed. You Might Also Like: Recommended Blog Posts: Strawberry Feta Summer Salad Fiesta Corn Salad Cold Salad for a Hot Summer Day! Easy Summer Salad Recipe Jazzed up Broccoli Salad 3 Salads Perfect Anytime of the Year! Tags: Potato Salad, Salad, Savory, Cooking, How to make salad, Appetizer, Potato Salad Recipe Categories: Salad, Vegetable

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