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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Strawberry Icebox Cake 10 mins 1 cake Recipe you are creating: Strawberry Icebox Cake This delicious no bake cake uses simple ingredients! Recipe Ingredients: Heavy Whipping cream Whip It- Whip cream stabilizer Fresh strawberries Chopped Shortbread Cookies Chopped Strawberry Wafer Cookies Callebaut White Chocolate Crispearls Pizzelle Recipe Directions: Chop shortbread cookies and strawberry wafer cookies up and place in a bowl. Add Crispearls, toss and set aside. Filling: In a bowl, beat the whipping cream with whip cream stabilizer until fluffy. In the bottom of a freezer safe pan, start to build your layers. First spread a thin layer of whipping cream and then arrange either the Pizzelle or Strawberry Biscuit cookies. Next add a layer of whipping cream. Then a layer of strawberries and to that sprinkle a bit of the topping. Repeat based on the depth of your pan. Finish the icebox cake off by piping rosettes across the top and sprinkling more of the toping for a finishing touch. Allow to firm up in fridge for 12-24 hours and serve! Swap strawberries out for any other fruit. Replace Pizzelle or biscuits with graham crackers, wafer cookies, Oreos, lady fingers or Nilla Wafers. The layer combination is endless. You Might Also Like: https://www.youtube.com/watch?v=tdVI_oLRDz8 Classes you might like! Tags: Strawberry Icebox Cake, Icebox Cake, How to make icebox cake, Sweet, Dessert, Cake, Cake Recipe, Icebox cake recipe, Icebox Cake Recipe Categories: Frozen Dessert, No Bake, Cake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Ginger Bread Cookies 15 mins 2 dozen Recipe you are creating: Ginger Bread Cookies My favorite thing to do around the holidays is build a gingerbread house from scratch. I bake up the gingerbread house pieces and fill bowls of candy for house assembly and decoration. Having the right recipe that holds up and is equally delish for those little ones is essential! Keep in mind they just can't help themselves with a nibble here and there so bake spare parts for that occassional snack. Having a good recipe important! I've been making these panels with this recipe for 17 years and it's never disappointed. Recipe Ingredients: 5 cups unbleached flour 1/2 teaspoon baking soda 1 tablespoon ground ginger 4 teaspoons Saigon cinnamon 3/4 teaspoon ground cloves 1 teaspoon freshly grated nutmeg 1 teaspoon allspice 1 1/2 teaspoons salt 2 sticks of unsalted butter 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 1 cup un-sulfured molasses 1 egg Recipe Directions: Sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium-high speed until fluffy, 5 mins. Add both sugars and beat for 1 min. Reduce the speed to low and add the molasses, beating until well combined. Add the egg and beat until combined, 30 sec. Add the flour in 4 additions and beat just until combined, stopping occasionally to scrape the bowl down. Turn the dough out onto a floured surface. Form the dough into a smooth mound and divide into two equal portions and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours. When ready roll out on parchment paper, cut shapes and bake on cookie sheet at 400°. For large house pieces bake for 10-12 mins. Let cool on wire rack! You Might Also Like: Cookie Baking & Cookie Decorating Classes You Might Like! Tags: Ginger Bread, Dessert, How to make ginger bread, Ginger Bread Recipe, Ginger Bread House Recipe, Ginger Bread Cookie Recipe Categories: Seasonal, Kids

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Classic Mojito Cocktail 5 mins 1 Recipe you are creating: Classic Mojito Cocktail Mojito's are wonderfully refreshing in the summer time! With the fresh mint flavor, a touch of tang from lime and soda water and the deep taste of rum, you can't go wrong. Recipe Ingredients: 10 mint leaves 1 oz lime juice 2 oz white rum 1 oz sugar syrup (equal parts sugar and water) 1/2 cup club soda / soda water Lime wedges or slices Mint sprigs Recipe Directions: Place lime juice, rum and sugar syrup in tall glass. Use a muddler to bruise the mint to release flavor. Fill glass with ice, pour over rum and soda water, then stir. Garnish with lime slice and mint leaves. Enjoy! You Might Also Like: https://www.youtube.com/watch?v=VNqYinM-E0M 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 a mojito, Summer Cocktail Recipes, Rum Cocktails, How to make rum mojitos, Cocktail Recipes Categories: Entertaining

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Swiss Meringue Buttercream 15 mins 6 cups Recipe you are creating: Swiss Meringue Buttercream Swiss Meringue buttercream is great for frosting cookies, icing cakes, decorating cupcakes and other sweet treats. The recipe in the video will yield 6 cups of silky-smooth Swiss meringue buttercream. 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 or become a premium all-inclusive member and get access to all of our classes! 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 or become a premium all-inclusive member and get access to all of our classes! You Might Also Like: Classes you might like! Tags: Swiss Meringue Buttercream, Buttercream, Dessert, Cake, Cake Recipe, Cake Decorating, Cake Baking, Buttercream Recipe, Frosting Recipe, Icing Recipe, SMBC Recipe Categories: Cake Decorating, Cake, Frosting

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Homemade Chex Mix 15 mins 12 Recipe you are creating: Homemade Chex Mix Homemade Chex Mix is a family favorite and a holiday must in our house. In this video, you’ll see how to make a big batch of buttery, garlicky Chex Mix with Bugles, Triscuits, oat cereals, and nuts. It’s simple to prep, bakes in under 30 minutes, and makes plenty for sharing or snacking. You’ll see how to mix the butter sauce for even coating, the best bake temperature, and how to get that crisp, toasty finish. This recipe makes about four half-sheet pans, so you’ll have enough for parties, gifts, or late-night snacks. Grab a large bowl and your favorite cereals and get started on your homemade Chex Mix. Recipe Ingredients: ¾ cup unsalted butter, melted 3 tablespoons Worcestershire sauce 1½ teaspoons garlic powder 1 teaspoon onion powder 2 teaspoons Johnny’s Seasoning Salt or similar 6 cups Crispix cereal 2 cups brown sugar oat squares 2 cups Cracklin’ Oat Bran 2 cups Bugles 2 cups mini Triscuits 2 cups pub mix 2 cups original Chex Mix 1 cup roasted cashews 1 cup Smokehouse almonds Recipe Directions: Preheat your oven to 325°F. Line two baking sheets with parchment. In a small bowl, whisk the melted butter, Worcestershire, garlic powder, onion powder, and seasoning salt. In a large bowl, mix all cereals, snacks, and nuts. Pour the butter mixture over the mix and stir until coated. Spread the mix evenly on baking sheets. Bake for 10 minutes, stir, then bake another 10 minutes until golden. Cool before storing in airtight containers. You Might Also Like: https://www.youtube.com/watch?v=ygNzFnbtcBo Tags: chex mix, chex mix recipe, homemade chex mix, how to make homemade chex mix, homemade chex mix from scratch, chexmix, homemade chex, how to make chex mix, homemade chex mix recipe Categories: Savory, Seasonal

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Homemade Self-Rising Flour 5 mins 1 Cup Recipe you are creating: Homemade Self-Rising Flour Skip the store run—make your own self-rising flour with just three pantry staples: all-purpose flour, baking powder, and salt. This simple DIY mix works great for biscuits, pancakes, and quick breads. Plus, get tips for adjusting based on different flour brands like King Arthur, Bob’s Red Mill, or Gold Medal. Recipe Ingredients: 1 cup all-purpose flour* 1 ½ teaspoons baking powder ¼ teaspoon salt Recipe Directions: Add the flour, baking powder, and salt to a bowl. Whisk it together until fully mixed. Use immediately or store in an airtight container for up to one month. *Adjusting for Higher Protein Flour Brands If you’re using a higher protein flour like King Arthur or Bob’s Red Mill (around 4 grams of protein per ¼ cup), your self-rising flour will behave a little differently than if you’re using something like Gold Medal (which has about 3 grams per ¼ cup). That protein difference affects texture, structure, and how your baked goods rise. Here’s the deal—higher protein = stronger gluten. That means your biscuits or muffins might come out a bit tougher or chewier unless you tweak things slightly. So, if you're using King Arthur or Bob's Red Mill, here's how to adjust: Use a lighter hand when mixing. Don't overwork the dough or batter. You want to mix until just combined. Overmixing = dense, tough results. Sub in a tablespoon of cornstarch per cup of flour. This brings the protein content down and softens the flour. Just scoop out 1 tablespoon of the all-purpose flour per cup and replace it with cornstarch before adding your baking powder and salt. Add a tiny bit more fat (butter, oil, etc.) if you're doing something like biscuits or quick bread. Fat shortens gluten strands and softens the final product. You don’t have to do this every time, but if you’re trying to match the softness of biscuits or muffins made with lower-protein flour like Gold Medal, it helps. Otherwise, your results might be a little firmer or breadier—not bad, just different. And honestly, if you're baking something rustic or hearty like cornbread or savory muffins, you might actually prefer the structure from higher-protein flours. But for soft, flaky biscuits or tender cakes, give the cornstarch trick a shot. You Might Also Like: Tags: Homemade Self-Rising Flour, Homesteading, Homestead Kitchen, Recession Recipes, 1800's cocktails, Pantry Swaps Categories: Make Your Own

Coffee Shop Cakes Class Coffee Shop Cakes 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

Learn how to make these tasty gluten-free treats! 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 Smashed Potatoes 15 mins 4 Recipe you are creating: Smashed Potatoes Smashed potatoes make a great side dish any day of the week. Our smashed potatoes are great with Old Bay seasoning or you can jazz them up with some truffle zest. Recipe Ingredients: 1 1/2 pounds fingerling or baby red potatoes, evenly sized Kosher salt 1/4 cup olive oil 2-3 garlic cloves, minced 2 teaspoons Old Bay seasoning or Truffle zest Freshly ground black pepper 2 tablespoons chives, chopped Finishing sea salt (Maldon) Recipe Directions: Add the potatoes to a large saucepan or Dutch oven set over medium-high heat, and cover with at least 1 inch of cold water; season with salt. Bring to a boil, then reduce the heat to a simmer and cook the potatoes until almost cooked through, about 10 minutes. Drain the potatoes and let cool until room temperature. When completely cooled, place in fridge for about 30 mins. Once cool, place the potatoes on a cutting board and gently smash with the back of a large cup. The potatoes should remain together and be flattened to about 1/3-inch thickness. In a small bowl, stir together the olive oil, garlic, seasoning or zest, salt and pepper. Generously brush the oil mixture on both sides of the smashed potatoes. Preheat a cast-iron skillet over medium-high heat. Cast--iron will give you a really nice crust on the potatoes. Add the potatoes a baking sheet pan, being careful not to break the potatoes up. Cook until crisp, 2 to 3 minutes per side. Transfer the potatoes to a serving plater, top with chives and finishing sea salt. 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: How to make smashed potatoes, Smashed Potatoes, Potato Dishes, Potato Recipes, Smash Potato Recipe Categories: Vegetable

Learn how to cook isomalt, color it, use it in molds and create lollipops as well as the popular isomalt sail. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes