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Check out all our great cocktail recipes for any skill level! Cocktail Recipes & How-to- Videos for any Skill Level Cocktail Recipes Savory Baking Candy Kids Semi-Homemade Healthy Cocktail Refreshing spritzer with fresh mango slices. Try our coffee nudge with a kick! Learn to create delicious cocktails for any occasion.

Wedding soup, or Italian wedding soup, is an Italian soup featuring leafy greens, small pasta and tasty little meatballs. Already a Member? Login Now! Not a Member? Sign up now! Italian Wedding Soup Wedding soup, or Italian wedding soup, is an Italian soup featuring leafy greens, orzo and tasty little meatballs. Hailing from Naples, the original Italian name is minestra maritata, which means “married soup”. Some say that's in relation to the “marriage” or unity of all the ingredients. We say it's just delicious. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Italian Wedding Soup What you are creating: A super delicious Italian soup featuring leafy greens, orzo and tasty little meatballs. Ingredients: Meatballs 8 ounces lean ground beef 8 ounces ground pork 1/2 cup bread crumbs 1/4 cup chopped parsley 1 teaspoon minced fresh oregano or ½ teaspoon ground oregano 1/2 cup finely shredded Parmesan cheese 1 large egg, beaten 1 tablespoon olive oil Soup Ingredients 1 tablespoon olive oil 1 1/4 cups diced carrots 1 1/4 cups finely diced sweet yellow onion 3/4 cup diced celery Salt and freshly ground black pepper 6 garlic cloves 5 15 ounce cans chicken broth 1 cup dry orzo pasta 8 ounces chopped fresh spinach Finely shredded Parmesan cheese Directions Meatballs Combine beef and pork in a large mixing bowl. Mix in bread crumbs, parsley, oregano, Parmesan, egg, 1 teaspoon salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally to brown on all sides for about 4 minutes. Transfer meatballs to a plate and repeat process with remaining meatballs. You won't be cooking the meatballs all the way through in this step. The meatballs will continue to cook after they are added to the soup. Soup Prepare the orzo pasta according to package directions. Rinse with cold water and drain well. Set aside. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions and celery and sauté until veggies have softened about 6 - 8 minutes, add garlic and sauté 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low). Cover and cook, stirring occasionally until meatballs have cooked through. Add the cooked orzo pasta. Add in the spinach during the last minute of cooking. Serve warm, sprinkle each serving with Parmesan cheese. Makes approximately 6-10 servings. Variations: Substitute ground turkey or chicken for the pork and beef. Take our Apple Pie class! Are you a Member of the site? Unlock additional features by joining! Become a Member

How to cook corned beef to perfection! corned beef and cabbage Did you know that eating corned beef on St. Patrick’s Day is not a real Irish tradition? True fact! Beef wasn’t readily available in Ireland and was considered a luxury. The Irish tradition was actually ham or bacon. Fast forward to the Irish arriving in America, the land of, well, plenty of beef. And that is when corned beef upstaged the traditional ham or bacon and became the Irish-Americans spin on a tradition that originated in their homeland. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Corned Beef and Cabbage What you are creating: Corned beef and cabbage -- the traditional American St. Patrick's Day main dish! Ingredients: 4 pound corned beef 1 head of cabbage 1 sweet yellow onion 4-6 red potatoes (more if you are feeding potato lovers!) 1 pound baby carrots Crock pot, slow cooker, instant pot or large kettle (stove top method) Directions: I cook my corned beef in a crock pot filled with water. You can use a low cooker, instant pot or in the oven -- use your favorite way of cooking a meat that requires a longer cooking time. Add the spice packet that came with the corned beef to the pot. Cover and bring to a boil, then reduce to a simmer. Simmer according to the recommended time on your appliance. The key to really good corned beef is to cook until it is fork tender. I like to remove the corned beef from the crock pot and place it in the 425 degree oven, fat side up, to brown the top. Bake for about 20 minutes or until top is browned. Add whole potatoes and carrots to the crock pot and cook until the vegetables are almost done. Add cabbage and cook for another 15 minutes. Remove meat from oven and let rest 15 minutes. Place vegetables in a bowl and cover. Add broth (cooking liquid reserved from cooking) to the vegetables. Slice meat across the grain. Serve with veggies and our Irish Soda bread. Enjoy! Makes approximately 4-6 servings Related Projects:

How to create dark chocolate ganache Dark Chocolate Ganache A good dark chocolate ganache recipe is an absolute necessity!! Use our ganache as a glaze, addition to your favorite icing, or a rich hot fudge sauce for your favorite ice cream! We use ganache in our macarons, and a cake filling. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Dark Chocolate Ganache What you are creating: A delicious dark chocolate ganache. Ingredients: 2/3 cup heavy (40%) whipping cream 8 ounces dark chocolate, chopped 2 tablespoons butter Dash of salt Directions: Place whipping cream in a small sauce pan. Set heat to medium and bring to a simmer. Place the chocolate in a medium size heatproof bowl. Pour the whipping cream over the chocolate. Allow to stand for 5 minutes. Slowly stir to blend. Add the butter and dash of salt and whisk until the ganache is smooth. Makes approximately 1 1/2 cups. Variations: Use semi sweet chocolate instead of dark chocolate. Related Projects:

Learn how to stack, carve and paint a cake into a fun stacked mason jar design. Learn to make wafer paper flowers and a cute cookie favor. Mason Jar Cake & Cookie Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase either an annual premium plan (which gives you access to all our paid classes and recipes) or purchase single video on demand access. To purchase access to this class: Pick your plan below by clicking "Buy Now!". Once you have paid you will have access to the class. To begin the class simply click the "Start Class" icon button below or at the top of the class page. Please email info@epicdelights.com if you have any problems, we are here to help! Mason Jar Cake $ 10 10$ Single Video On Demand Class Valid for 2 years Buy Now! Account will auto-renew until cancelled. All sales are final. Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes

Flaky, buttery buttermilk biscuits are perfect for any meal. buttermilk bicuits Nothing is better than a homemade biscuit! We prefer buttermilk to cream in our biscuits. Buttermilk biscuits have a taller rise, a robust flavor and flaky layers. A good biscuit goes well with any meal. Serve them with soft butter and honey for breakfast. Bake on top of chicken pie and serve for brunch. Perfect for a fried chicken, biscuits and gravy dinner! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Buttermilk Biscuits What you are creating: Flaky and crisp in the right spots, our buttermilk biscuits are perfect for any meal. Ingredients: 3 cups flour plus some for dusting 2 ½ tablespoons sugar 1 ½ tablespoons baking powder 1 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, diced ⅔ cup buttermilk ½ cup whole or low fat milk plus extra for dusting Egg wash: ½ whisked egg. You can also use an egg wash of 1 egg and 2 tbsp of heavy cream. Directions: Preheat over to 425. Blend or sift together the flour, sugar, baking powder and salt. Cut the butter into the flour until it forms pea-sized pieces Add the buttermilk and the milk. Mix just to combine the ingredients. Roll the dough out to a 1 inch thickness on a lightly floured work surface, fold in half, turn and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3 inch cutter, retooling and cutting the scraps until you have 12 rounds. Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown. 10-15 minutes. Let cool on wire rack. Makes approximately 2 dozen biscuits. Variations: Cheddar: Stir in 1 ½ cups grated cheddar cheese into the buttermilk and milk before adding them to the dough. Related Projects:

How to create delicious cocktails for any occasion. Free Video: Festive Cocktails Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied How to Make Festive Holiday Spritzers Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies Holiday Video Collection Home What you are creating: Creating delicious spritzers for your next gathering is a snap with our easy to follow recipe. Ingredients: Cranberry Fruit Crystals Fresh cranberries Champagne Directions: Rim a flute glass with the cranberry fruit crystals. Place a handful of cranberries in the glass, and pour Champagne over the berries Variations: Any fruit or fruit juice variation can be used for these drinks. 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. Related Projects:

Bake along with our Chef as you learn how to create delicious French macarons (not to be confused with coconut macaroons). These cookies are made with almond flour and have a delicate crispy shell and a soft, chewy center. We will also be making buttercream and ganache to fill your macarons. French Macarons Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase either an annual premium plan (which gives you access to all our paid classes and recipes) or purchase single video on demand access. To purchase access to this class: Pick your plan below by clicking "Buy Now!". Once you have paid you will have access to the class. To begin the class simply click the "Start Class" icon button or navigate back to the class page and click start. Please email info@epicdelights.com if you have any problems, we are here to help! French Macarons $ 10 10$ Learn how to make these tasty gluten-free treats! Buy Now! Account will auto-renew until cancelled. All sales are final. Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes

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Michele first picked up a pastry bag at the age of 6 and spent many summers as a child in the bakery watching her mother create works of art. She is a 4th generation baker and 2nd generation cake decorator. She also owned and operated a successful bakery and retail specialty supply shop in New England. While cooking, baking and sugar art have always been a part of her life, it wasn’t her first career. She has built some of the most recognized brands in online recruiting, education and eLearning as a Marketing and Product Development guru. These skills have helped her launch a successful business and product line. Michele has a degree in Multimedia Design & Production. She has specialty certifications in User Centered Design, Web, Mobile and Video Production from Lake Washington Institute of Technology in Seattle, WA. Michele has a secondary education in baking, pastry and confectionary art. She's a graduate of the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art in Chicago, IL, a former Wilton Method Instructor and an International Cake Exploration Society (ICES) approved teacher. Her training and education include Chez Boucher Culinary School in New England as well as an extensive education with some of the top chefs and confectionary art teachers in the country; including Chef Nicolas Lodge, Colette Peters, and Kathleen Lange. Michele is a member of the International Federation of Pastry Gelato & Chocolate (FIPGC) and a 2019 FIPGC Coach for the Cake Designers World Championship, held every two years in Milan, Italy. Michele's work has won several awards, and has been featured on a number of sites and publications such as Craftsy, Satin Ice, Lucks, Icing Images, ICES Magazine, American Cake Decorating Magazine and Edible Artist Network Magazine. She has also been featured on the Food Network as a competitor on Cake Wars Christmas. When Chef Michele isn't travel teaching, recipe testing or food styling for other companies you will find her teaching culinary classes both in-person and online for North Seattle College, Everett Community College and Whatcom College. Michele is equally passionate about teaching as she is about creating innovative products for the culinary art industry. You can find Michele's current teaching schedule under the "Virtual Zoom & Live Classes " tab. She teaches classes regularly in the greater Seattle area. She is also available for private classes, group classes, in-store bakery training and team building events. Her current cookbook "Cookies for All Occasions" can be found [here ]. She can be reached at: Email: michele@epicdelights.com