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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Homemade Croutons 10 mins 2-4 Recipe you are creating: Homemade Croutons Discover the secret to perfect homemade croutons! Watch our step-by-step tutorial for crispy, flavorful croutons. Elevate any dish or up your salad game! Learn how to make bread croutons in the oven from scratch. Perfect for any salad, these homemade croutons are a must-try. 🍞🌿 Have you ever tried making your own homemade croutons? Not only are they incredibly easy to make, but they add that perfect crunch and flavor boost to soups, salads, and even pasta dishes! Here’s why people can't get enough of them: Why Homemade Croutons? People love homemade croutons because they're far tastier and more customizable than store-bought ones. You can choose your favorite bread, seasonings, and even add cheese or herbs for a gourmet touch. Plus, they're a great way to use up leftover bread! Popularity and History Croutons have been around for centuries, originally used as a way to repurpose stale bread. Over time, they evolved into a beloved culinary staple found in kitchens worldwide. Today, they're cherished for their ability to add texture and flavor in everything from Caesar salads to hearty stews. Tips for Perfect Croutons: Bread Choice: Use day-old bread for best results. Baguettes or sourdough work exceptionally well. Seasoning: Toss bread cubes with olive oil, salt, pepper, and herbs like thyme or rosemary. Add garlic powder for extra flavor! Baking: Spread cubes evenly on a baking sheet and bake until golden brown and crispy. Remember to toss them halfway through for even browning. Recipe Ingredients: Bread of any type Fresh parsley Garlic powder Onion powder Melted butter Olive oil Recipe Directions: Cube up bread. Chop up parsley and combine in a bowl along with the garlic and onion powder. Melt butter and toss with bread. Place on a baking sheet, drizzle with a little bit of olive oil and bake at 350 degrees for 15-20 mins. Let cool and use for salads and soup. Store for up to two weeks. Ready to elevate your dishes with homemade croutons? 🥗🍲 Watch our full video tutorial below for a step-by-step guide and all the insider tips you need to make the best croutons ever! You Might Also Like: https://www.youtube.com/watch?v=73yu3qokl28 Don't forget to like, subscribe, and hit the bell icon for more delicious recipes straight to your feed. 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 #homemadecroutons #crispycroutons #easyrecipes #cookingathome #saladtoppers #foodtutorial #howtomakecroutons #crunchycroutons #foodie #homecooking Tags: Homemade Croutons, Crouton Recipe, How to make croutons, how to make croutons from bread, how to make croutons at home, how to make croutons from scratch, how to make bread croutons at home, croutons recipe from bread, how to make croutons for salad, bread croutons recipe in oven, how to make croutons from stale bread, crispy croutons recipe, croutons recipe in oven, how to make homemade croutons in the oven, bread croutons salad, how to make croutons in oven, croutons recipe, crispy bread croutons recipe Categories: Bread, Salad

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Lime & Poppy Seed Cupcakes 15 mins 2 dozen Recipe you are creating: Lime & Poppy Seed Cupcakes This recipe was sent to us by Rebekah Allan, of Angel Cakes. This perfect summer cupcake combines the flavors of vanilla and lime. It also has some unique ingredients (like corn flour!) and is garnished with poppy seeds. Try it out and let us know what you think! Recipe Ingredients: Batter: 200 grams unsalted butter 220 grams sugar Zest of 2 limes 3 eggs 1 teaspoon vanilla extract 1⁄2 teaspoon salt 300 grams self rising flour 75 grams corn flour 1 cup milk 40 grams poppy seeds Buttercream Icing: 250 grams unsalted butter 500 grams powdered sugar Juice of 1 small lime Lime Syrup: 220 grams bakers sugar Recipe Directions: Preheat oven to 175 degrees. Soften butter to room temperature, add sugar and lime zest and beat for 3 minutes. Add eggs, vanilla and salt, mixing on slow speed until incorporated. Sift in flour; add poppy seeds and milk, mix on slow speed until incorporated, scrape down sides of bowl and mix on medium for 30 seconds. Spoon mixture into cupcake papers; bake for 35 min or until tooth pick comes out clean. Cool. To make Lime syrup – Combine sugar and juice in a small saucepan over medium heat; stir until sugar dissolves; bring to a boil and simmer for 5 minutes until thickens slightly. Spoon over cupcakes. To make butter cream – soften butter to room temp and add to mixing bowl with icing sugar & lime juice. Beat for 3-5 minutes until light. Pipe onto cupcakes. You Might Also Like: Classes you might like! Tags: Lime & Poppy Seed Cupcakes, Cupcakes, How to bake cupcakes, Poppy Seed Cupcakes, Dessert, Sweet, Poppy Seed Cupcake Recipe, Lime Poppy Seed Cupcake Recipe, Lime Poppy Seed Muffin Recipe, Sweet Bread Categories: Cupcake, Cake, Muffin, Bread

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pumpkin Cobbler 15 mins 8 servings Recipe you are creating: Pumpkin Cobbler My mom loves everything pumpkin! Muffins, pies, breads, you name it, she's made it. Her pumpkin cobbler is a great twist on the traditional pumpkin pie. Be sure to serve this dessert warm and have plenty of whipped cream and vanilla bean ice cream on hand as well! Recipe Ingredients: Cooking spray ½ cup brown sugar 2 large beaten eggs 1 (15 ounce) can pure pumpkin ¾ cup evaporated milk, heavy cream or half and half 1 teaspoon vanilla bean paste 2 teaspoons ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon allspice ¼ teaspoon salt Topping 9 ounces Klondike buttermilk pancake mix or Trader Joe’s Pumpkin Pancake mix or yellow cake mix If using a pancake mix, add 1/4 cup brown sugar to it Pecan halves ½ cup butter (one stick), melted Recipe Directions: Preheat oven to 350 degrees and spray an 8-inch square baking dish with cooking spray. Whisk sugar and eggs together in the bowl of your stand mixture until light. Stir pumpkin, evaporated milk, vanilla bean paste, cinnamon, ginger, cloves, allspice, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. If you are using a pancake mix, add 1/4 cup brown sugar to it before sprinkling on the cake. Lightly sprinkle the cake or pancake mix over the top. Make sure you cover the pumpkin mixture completely. Slowly drizzle melted butter over the cake/pancake mix, ensuring you don't create puddles! Place pecan halves evenly over the top. Bake in the preheated oven until the pumpkin is set and the topping is a golden brown. This will take approximately 1 hour. Serve warm with whipped cream or a scoop of vanilla bean ice cream! 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: Pumpkin Cobbler, How to make pumpkin cobbler, Dessert, Pie Recipes, Fall Recipes, Fall Pumpkin Recipes, Cobbler Recipe, Pumpkin Cobbler Recipe Categories: Misc Treats, Pie Making

In this class you will learn how to pull flower petals, create isomalt mosaic tiles and how to arrange your petals into a mum. 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 Caesar Salad Dressing 10 mins 1 1/2 cups dressing Recipe you are creating: Caesar Salad Dressing We are huge fans of Caesar Salad! But the dressing? Every bottled type you can buy has a different taste. The same goes for Caesar dressing in a restaurant -- no two are ever alike! Our take on the classic dressing is made without the anchovies. Not many of us have anchovies in our cupboard. And some of us just don't like all that fishy taste or smell. We created our anchovy-free dressing with a secret ingredient. Get ready to experience love at first bite! Recipe Ingredients: 2 garlic cloves, minced 2 tablespoons fresh lemon juice 1 teaspoon Dijon or brown mustard 1 teaspoon Worcestershire sauce 1 cup Best Foods or Duke's mayonnaise 1 teaspoon Miso paste or fish sauce 1/2 cup grated Parmesan cheese Salt and pepper to taste Recipe Directions: Combine all ingredients in the bowl of a food processor. Process until blended. Taste for seasoning, add salt and pepper if needed. Refrigerate overnight to blend flavors. Store left over dressing in the refrigerator. Variations: Substitute Best Foods light or fat free mayonnaise. If you love anchovies, substitute anchovies for the miso paste or fish sauce. You Might Also Like: Related Products: Check out these mason jars we use for storing our broths and making salad dressing in! 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: Ceasar Salad Dressing, Ceasar Salad Dressing Recipe, Salad Dressing Recipes, Salad Dressing Categories: Salad

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Tartar Sauce 15 mins 1 Cup Recipe you are creating: Tartar Sauce Tartar sauce is quick and easy to make. It's great as a side sauce for fish and kids love to mix it with ketchup and dip fries into it. Recipe Ingredients: ¾ cup mayonnaise 3 tablespoons minced pickled dill gherkin plus 1 tablespoon brine 1 scallion, minced 1 small shallot, minced 1 tablespoon capers, rinsed and minced ½ teaspoon pepper Fresh dill for garnish Recipe Directions: Rinse and mince capers. Mince gherkins, scallion, and shallot. Combine all ingredients in a small bowl. Cover with plastic wrap and refrigerate until flavors fuse, about 15 minutes. Keeps in fridge for one week. You Might Also Like: Recommended Recipes: Burger Sauce Fry Sauce Honey Mustard Sauce Special Sauce Tags: How to make tartar sauce, tartar sauce, tartar sauce recipe, dipping sauce, Dipping Sauce Recipe Categories: BBQ

d2aec9cb-3888-4d0c-a327-6cb015641475 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Tapas Cooking Class 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 Join us for tapas! Learn how to make a warm Spanish dip, bacon wrapped dates, and empanadas. Also get our delicious Sangria recipe perfect for anytime of the year. Recipes Included: Warm Spanish-Style Bean Dip Stuffed Bacon Wrapped Dates with a Reduction Empanadas with a Crema Sauce Sangria Supply Items Needed: Please refer to the prep packet on the class page. Ingredients, equipment and recipes can be found there. You Might Like These Classes: Pizza Making Categories: Appetizers Cooking Savory Tapas Tags: Appetizers Cooking Tapas

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Semi-Homemade Spaghetti Sauce 10. mins 8 Cups Recipe you are creating: Semi-Homemade Spaghetti Sauce Looking for a quick and easy healthy alternative to the classic spaghetti sauce? Our meat sauce contains ground turkey but our added trick will have everyone thinking you used ground beef! We also use store bought sauce as our base and add extra ingredients that boosts the flavor and gives you a thick, robust sauce. Recipe Ingredients: 1 pound ground turkey 1 tablespoon dark cocoa powder 2 bottles Classico Spicy Tomato & Basil pasta sauce Avacado oil 1 large sweet yellow onion, chopped 4 large garlic cloves, minced 1 tablespoon fresh basil, chopped Recipe Directions: Sauté the onions and garlic in the avocado oil in a large pan. Cook until caramelized. Add the fresh basil and set aside. Mix the dark cocoa powder and ground turkey until blended. Cook the turkey in avocado oil until well browned. Add to the caramelized onions. Add the two bottles of Classico Spicy Tomato & Basil pasta sauce. Simmer on range top on low heat for several hours. If you prefer, you can cook the sauce in a crock pot. Variations: Substitute lean ground beef for the turkey. Omit the dark cocoa powder. 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: Spaghetti Meat Sauce, Semi-homemade, Meatsauce Recipe, Spaghetti Sauce Recipe Categories: Italian, Pasta

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

b1a69269-af9c-455c-add7-82c6fb86930b Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Isomalt Mum Cake 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 Create a fun and stunning Isomalt mosaic tile cake complete with a pulled sugar spider mum. CMSA, Peggy Tucker will walk you through how to create this simply elegant Isomalt show stopper. What you will learn: How to create Mosaic tiles with poured sugar. How to pull sugar to create a spider mum flower. How to cover a cake with fondant How to adhere sugar to fondant How to cover a cake board and embellish it with mosaic tiles About Peggy: Peggy Tucker is an award-winning Certified Master Sugar Artist, one of only 32 in the world and is internationally known. She teaches, demonstrates and judges all over the world and is the owner of School of Cakeology and CakePlayInc. For over 20 years, she has been sharing her love and passion for the sugar arts by teaching classes, judging competitions, volunteering at multiple charity events, culinary schools and collaborating with companies to develop and bring new products to the market. Recipes Included: Supply Items Needed: Supply list provided on the class page. You Might Like These Classes: Intro to Isomalt Isomalt Snowman Winter Wonderland Isomalt Grapes & Pumpkins Categories: Cake Candy Candy Making Isomalt Tags: Cake Decorating Cake Decorating Class Isomalt Mum Cake Spider Mum Cake