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Learn to create 4 different styles of bunny cakes in this free class! We will even show you how to make the ever popular water ganache! Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

In this class you will learn how to make a number of delicious yeast based doughs. From sweet and savory brioche to cinnamon rolls and even monkey bread. Learn how to make and bake up your own delicious breads at home. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Homemade Halloween Frankenstein Rice Cereal Treats 20 mins 4 Recipe you are creating: Homemade Halloween Frankenstein Rice Cereal Treats These candy sticks are simple to make and are a fun way to add a little Halloween flair to your candy bag. A fun and easy Halloween craft, these candy sticks are a great way to get your Halloween party started! Recipe Ingredients: Pre-made Rice Cereal Treats Coating Chocolate in various colors Lollipop Sticks Paper Straws Sprinkle Eyes Luster Dust: Brown and Silver Recipe Directions: Frankenstein: From pre-made rice cereal treats into Frankensteins head and instert a lollipop stick. Dip in green coating chocolate and let dry. Once dry, pipe on hair using black coating chocolate. Add a face, eyes, and bolts to the side of Frank's head. Dip paper straw into coating chocolate and slide onto lollipop stick, let chocolate firm up. Dust with luster dust. Mummy: Leave pre-made rice cereal treat shape as is. Instert a lollipop stick. Dip in white coating chocolate and let dry. Once dry, pipe on mummy wraps using melted white coating chocolate. Add eyes, and spider. Dip paper straw into coating chocolate and slide onto lollipop stick, let chocolate firm up. Dust with luster dust. You Might Also Like: Halloween Sprinkle Mix Buy Now Halloween Candy Bark Kit Buy Now Tags: Halloween Candy Making Recipe, Candy Making Categories: Kids, Misc Treats, No Bake, Seasonal

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Cranberry Puff Pasty Brie Bites 15 mis 6-12 Recipe you are creating: Cranberry Puff Pasty Brie Bites Cranberry puff pastry bites give you a quick appetizer that mixes creamy Brie with a simple cranberry sauce. You roll out your puff pastry, cut it into small squares, press the squares into a mini muffin pan, add Brie, then spoon your cranberry mix on top. The cranberry mix uses whole berry sauce, lemon zest, and cinnamon. You bake the bites until the pastry turns golden and the Brie melts. You can serve them warm or at room temp. The video walks you through shaping the pastry cups so your filling stays in place. Recipe Ingredients: 1 sheet puff pastry thawed in the fridge 3 ounces triple cream Brie Half a can whole berry cranberry sauce Zest of half a lemon Pinch of cinnamon Flour for dusting Recipe Directions: Heat your oven to 375. Spray a mini muffin pan. Stir the cranberry sauce, lemon zest, and cinnamon in a bowl. Dust your surface with flour and roll the puff pastry from the center out. Cut it into small squares. Press each square into the muffin cups and shape a small well. Add a piece of Brie to each cup. Spoon a small amount of cranberry mix over the cheese. Bake 15 to 30 minutes based on your oven and how thin you rolled the pastry. Let the bites cool before you lift them from the pan. You Might Also Like: Tags: cranberry puff pastry bites, cranberry brie puff pastry bites, brie cranberry puff pastry, cranberry brie bites recipe, cranberry brie, cranberry brie bites appetizer, baked brie bites, brie puff pastry bites, baked brie puff pastry, brie bites recipe Categories: Pastry

In this class you will learn how to pull sugar branches, create a pond and blow a sugar snowman all out of isomalt. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

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 White Almond Sour Cream Cake 15 mins (2) 8" rounds Recipe you are creating: White Almond Sour Cream Cake This cake uses a cake mix and what I like to refer to as the "dump method", where you pretty much dump it all in a bowl and mix. Its moist, with a tender crumb, and great flavor with the vanilla and almond flavors. 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: Cake, Cake Decorating, Cake Recipe, White Almond Sour Cream Cake, WASCC Recipe, White Sour Cream Cake Recipe, Almond Sour Cream Cake Recipe, Modified Cake Mix Recipes Categories: Cake, Cake Decorating, Cupcake, Class

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Black Beans 30 mins 8 Recipe you are creating: Black Beans Let's chat about black beans and where they come from. Black beans are actually native to the Americas, specifically Central and South America. They have been a staple in Latin American cuisine for centuries, and have since spread to other parts of the world. In terms of cooking, black beans are super versatile and can be used in a variety of dishes. They're often used in soups, stews, salads, and even as a side dish. Plus, they're packed with protein and fiber, making them a healthy addition to any meal. So, whether you're whipping up a batch of black bean soup or adding them to your favorite burrito bowl, these little legumes are sure to add some flavor and nutrition to your meal. Our black bean recipe is a delicious side dish or appetizer anytime of the year. Happy cooking! Recipe Ingredients: 3 cups dried black beans 3 cups water 1-2 tbsp olive oil 2-3 cloves minced garlic 1/2 of a white or yellow onion diced 1 1/2 - 2 tbsp ground cumin 2 bayleaves Salt & pepper to taste Optional: red pepper flakes, fresh cilantro, Cotija cheese and green onions Equipment: Dutch Oven Recipe Directions: Soak black beans in water over night for 24 hours Over medium head add olive oil to dutch oven. Add onion and cook until soft Next add minced garlic Then dump 3 cups of the dried black beans drained into the dutch oven. Add the ground cumin Add the bayleaves Add 3 cups of water Add salt and pepper Optional: Add red pepper flakes if you like it spicey Place lid on the dutch oven and leave on medium heat intill the water evaperates and the beans are nice and tender Garnish with fresh cilantro, Cotija cheese and green onions. Enjoy! Full Video Below! You Might Also Like: Check out these cooking classes! 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: black beans recipe, black bean recipes, black beans benefits, pantry meals recipes, black beans soup, easy recipes for dinner, instant pot beans, how to cook canned black beans, black beans recipe instant pot, black bean recipes canned, black bean recipes for weight loss, black bean recipes healthy, black bean recipes vegetarian, black bean recipes vegan, bean recipes tasty, bean recipes for weight loss, bean recipes healthy, bean recipes vegan, bean recipes instant pot, beans, vegan beans, plant-based beans Categories: Vegan, Plant-Based

Learn to bake and cook with Epicurean Delights. Our online cooking classes make it easier than ever to bake or cook like a pro. Choose from video based learning or picture tutorials. Find your next recipe, create delicious sweet & savory dishes, scrapbook with edible paper, plan your next party! Featured Baking Recipes Upcoming Baking & Cooking Classes Class Details Class Details Class Details Featured Recipe Videos This Cheese Grating Hack Saves Time and Money Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Now Playing 03:17 Play Video Now Playing 04:11 Play Video Now Playing 00:55 Play Video On the Blog How to Make Your Own Vanilla Extract Learn how to make homemade vanilla extract with just vanilla beans and vodka. It's easy, affordable, and perfect for baking or gifting. How to Make Self-Rising Flour at Home Make your own self-rising flour in seconds. Save space, skip the store, and control the ingredients in your baked goods. Corned Beef & Cabbage: A St. Patrick’s Day Classic Cook up a classic St. Patrick’s Day meal with this corned beef and cabbage recipe, complete with step-by-step guidance and side dish ideas. Featured Video Baking & Cooking Classes Take the Class! Take the Class! Take the Class! Featured Cooking Recipes As Seen On: WHAT WE DO Epicurean Delights offers education in baking, cooking, cake decorating, cookie design, chocolate and sugar art classes for adults and children. Can’t attend a hands on class? Our online eLearning platform makes it easier than ever to bring the expert to you and allow you to learn in the comfort of your own home, at your own pace. Our videos on demand coupled with tips, articles, recipes, product reviews and a community forum for networking with others, help you create like the pros! Read More >

How to create a hearty soup filled with end-of-summer and beginning-of-fall veggies! Veggie beef soup My grandma’s homemade soup started with hamburger and was filled out with fresh vegetables from her garden. She would add beef bouillon to enhance the broth, a couple cloves of garlic, and a store bought rutabaga or turnip (one of the few veggies she didn’t grow). My mom's soup has evolved even more from my grandmother’s recipe. There is one thing we agree with: There is nothing that warms the soul more than a hearty soup filled with end-of-summer and beginning-of-fall veggies. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Vegetable Beef Soup What you are creating: A warm and inviting bowl of vegetable beef soup that will warm you up on a cold day. Ingredients: 1-2 pounds quality beef Avocado oil 1 cup water 2 - 32 ounce containers of beef stock 1 large sweet yellow onion 3 stalks of celery 6 medium sized garlic cloves, minced 1/3 cup barley Parsnips Carrots Zucchini Potatoes Green beans Frozen peas Directions: Cut beef into bite size pieces and sear in avocado oil. Once the beef is seared to a nice brown, remove it and place it in an oversized crock pot and turn on high. Add about a cup of water to the fond and scrub until all those flavorful bits have relinquished their hold to the bottom of the pan. Place the fond directly into the crock pot, along with the beef stock. Cut up the sweet onion and celery and mince six medium size garlic cloves. Caramelize the veggies in avocado oil. Ladle some of the broth from the crock pot into the pan. Add 1/3 cup barley to the crock pot. Continue cooking on high for about 45 minutes. Slice the carrots and cut potatoes into bite size pieces and place in the crock pot. Slice all the rest of the veggies into sticks and spray with avocado oil and roast in the oven. About 15-20 minutes before serving, add frozen peas and green beans to crock pot. This will ensure the do not get mushy. Add the roasted veggies and heat through. Serve with homemade bread and enjoy! Makes approximately 8 servings. Related Projects: