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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: https://www.youtube.com/watch?v=WCOewQ-AYpk 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

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Ham Croquettes 15 mins 2 Dozen Recipe you are creating: Ham Croquettes The croquette originated in France and there are many variations. Our favorite, the ham croquette, comes from Spain and is a culinary tradition that evolved from the country’s frugal past. Ham croquettes are a tasty little bundle of ground ham and white sauce, rolled in bread crumbs and fried to a golden brown. Our crispy ham croquettes are made from ground ham and white sauce. These bite sized delights can be served as an appetizer or main dish any day of the week! Recipe Ingredients: Thick White Sauce: ¼ cup butter ¼ cup flour ¼ teaspoon salt Dash of pepper 1 cup milk (whole, low fat or skim) Filling: 2 cups ham, ground or coarsely chopped 2 tablespoons chopped and sautéed sweet yellow onion Coating: 1 egg 2 tablespoons water ¾ cup dry bread crumbs Recipe Directions: Melt butter in sauce pan on low heat. Blend in flour, salt and pepper. Cook until mixture is smooth and bubbly. Remove from heat. Stir in milk. Place on burner over medium heat and cook to boiling, stirring constantly. Boil for 1 minute. Remove from heat. Stir in ham and sautéed sweet onion. Spread the mixture in an ungreased pan. Cover and refrigerate for a minimum of 3 hours. For best results, refrigerate overnight. Divide the mixture into 12 equal parts and shape into balls. Beat the egg and water until blended. Dip each croquette in the egg mixture and then roll in breadcrumbs. Cover and chill croquettes for at least two hours. Using a deep fat fryer or kettle, heat 3 to 4 inches of cooking oil to 365 degrees. Fry each croquette 1-2 minutes, until light brown. Drain and keep croquettes warm in 350 degree oven until ready to serve. Spoon hot peas in cream sauce over croquettes. 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 Tags: Appetizer, Appetizer Recipes, Croquettes, Ham Croquettes, Croquette Recipe Categories: Entertaining, Pork

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Apple Cider Doughnuts 15 mins 4 Servings Recipe you are creating: Apple Cider Doughnuts The Best Apple Cider Doughnut Recipe You'll Ever Try! You don't have to wait for Fall to make our apple cider doughnuts! These delicious donuts or doughnuts are great for a brunch or dessert! They are moist and have chunks of green apple with a tender crumb. So grab your favorite kind of apples and make these this weekend! Recipe Ingredients: 1 cup sugar (more for coating doughnuts) 4 teaspoons baking powder 1 1/2 teaspoons salt 1/4 teaspoon nutmeg 1/2 teaspoon Saigon cinnamon (more for coating doughnuts) 2 eggs 1/4 cup unsalted butter, melted 7 ounces of milk 1 ounce apple cider vinegar 1 tsp LorAnn Vanilla Bean Paste 1 chopped Granny Smith apple 4 cups flour (plus more if dough is sticky) Recipe Directions: Whisk together milk, sugar and vinegar. Once combined add eggs and whisk. In separate bowl combine flour, baking powder, salt, nutmeg and cinnamon. Slowly combine with your wet ingredients. Once combined, fold in your chopped apples. Roll dough out and use a biscuit cutter to cut out circles. Using a smaller biscuit cutter, cut out center to create a ring. Save centers to fry up as doughnut holes! Fry doughnuts in oil until golden brown. Move to a rack to drain excess oil. While still hot, toss in a bowl of cinnamon and sugar. Tip: For added deliciousness, try melting some Peter's Caramel and drizzling over the top of the doughnuts. You Might Also Like: https://www.youtube.com/watch?v=D2AfGnq6yz4 Recommended Blog Post: Apple Cider Cake Doughnuts 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, Dessert, Doughnut Making, Donuts, Doughnut, Apple Cider Doughnuts, Apple Cider Donuts Categories: Pastry, Brunch, Breakfast, Donut

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Blueberry Cream Scones 15 mins 2 dozen scones Recipe you are creating: Blueberry Cream Scones Fresh blueberries tend to bleed when added to a quick bread recipe. We use freeze dried blueberries to our cream scones. They add a delicious extra rush of flavor and maintain their color and consistency. Our cream scones develop a wonderful texture if the dough is frozen overnight. Freeze individual scones, and then bake as many as needed straight for the freezer to accompany breakfast, brunch or dinner. Recipe Ingredients: ½ cup sugar 3 ¾ cup bread flour, or pastry flour 2 teaspoons baking powder 2 teaspoons salt 1 cup freeze dried blueberries 2 ½ cups heavy cream, chilled Cooking spray for greasing Egg wash ( 1 large egg whisked with 2 tablespoons heavy cream) Recipe Directions: Combine the sugar, flour, baking powder and salt in a stand mixer fitted with the paddle attachment. Mix on medium speed until well blended, about 1 minute. Add the cream and mix on medium speed until just combined. Remove the dough from the mixer, and carefully blend the freeze dried blueberries into the dough. Pat into a 10-inch round ¼ inch thick, and divide into 12 equal wedges. Wrap in plastic and freeze for at least 4 hours, or until solid. Once dough is frozen, preheat the oven to 350 degrees. Lightly grease a baking sheet. Arrange the frozen scones on the baking sheet, brush with egg wash, and bake until golden brown, 35-40 minutes. Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack. Let cool completely before serving. 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 Cream Scones, Scones, Blueberry Scones, How to make scones Categories: Bread, Brunch, Breakfast, Quick Bread

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Brite White Buttercream 6 mins 1 1/2 Cups Recipe you are creating: Brite White Buttercream Most production bakeries use a base for there buttercream to ensure consistency. Our Bright White frosting recipe uses an icing base for those of you looking for a high ratio shortening option that is super white and fluffy. Recipe Ingredients: 1 lb powdered sugar 1/3 cup water (variable) 1/2 teaspoon Butter Flavor 1/2 teaspoon Clear Vanilla 2 teaspoon Orange Emulsion (or flavor of choice) 3/4 cup High Ratio Shortening (Sweetex) 1/2 cup Brite White Icing Base Recipe Directions: Place water in mixing bowl. Then add powdered sugar, mix with a paddle until all lumps have dissolved. Scrape bowl well. Add flavors and mix. Add Shortening and mix. Add Brite White and mix until light and fluffy. Note: This is a softer buttercream icing than most. Vary the amount of water depending on weather conditions (hot weather, add less water). You may vary flavors for desired taste. Emulsions vs. Extract Emulsions have a more potent, robust flavor that will not bake out. They are alcohol free. This buttercream is not quite as sweet as most American buttercream’s. It also does not crust over as much as standard American buttercream. Since there is less crusting this means that this buttercream is less likely to crack......very important point. This buttercream does have a slight orange flavor due to the orange emulsion. However you can use any flavor emulsion or extract you want. 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: Brite White Buttercream, Buttercream, Dessert, Sweet, How to make buttercream, Frosting Categories: Cake Decorating, Cake, Cupcake, Frosting

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pop Tarts 30 mins 5 Recipe you are creating: Pop Tarts Upgrade Your Breakfast Game with this Grown Up Homemade Pop Tart Recipe! Hey there, fellow foodie! I'm excited to share with you a super fun and easy recipe for homemade grownup pop tarts. That's right, we're taking this childhood classic and giving it a sophisticated upgrade. First things first, gather your ingredients. You'll need pie crusts (or try our recipe), your favorite jam or jelly, and some powdered sugar glaze. If you're feeling nostalgic, you can also add some sprinkles at the end after you glaze your pop tarts. And voila! You've got yourself some delicious, homemade grownup pop tarts. But wait, there's more! You can get creative with the flavors and fillings. Try using Nutella, peanut butter, or even savory ingredients like cheese and bacon. The possibilities are endless. So go ahead, have some fun in the kitchen and enjoy your tasty creation. Recipe Ingredients: 1 recipe of our pasty dough taught in our pie basics class or store bought Homemade fruit presserve or store bought Egg Wash Glaze Recipe Directions: Pre-heat oven to 350. Roll out pastry dough and cut equal rectangles based on the size of pop tart you'd like. Run some egg wash around the outer edge of the pastry dough and add filling in the middle of one side. Place another piece on top and seal sides using a fork. Brush with egg wash. Bake until golden brown and puffy. 10-25 mins depending on the size of your pop tart. Scroll down to watch the video! You Might Also Like: https://www.youtube.com/watch?v=_fWBbiqyNlQ 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: Pop Tarts, How to make pop tarts Categories: Pastry, Kids

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Cornmeal Pie Crust 15 mins 2 single crusts Recipe you are creating: Cornmeal Pie Crust Cornmeal is one of those ingredients that makes me want a big bowl of chili! This crust is great filled with chili and topped with cheese and sour cream or delicious with a savory quiche! Recipe Ingredients: 2/3 cup cornmeal 1 3/4 cups unbleached flour 1/2 teaspoon salt 1 tablespoon plus 1 teaspoon granulated sugar 2/3 cup cold butter or shortening 1 large egg yolk 1/3 cup cold milk Recipe Directions: Combine the cornmeal, all-purpose flour, salt, and sugar in a mixing bowl. Cut in the butter or shortening until the pieces are about the size of a large pea. Add the egg yolk and milk and toss lightly it forms into a dough. If the dough isn't binding, add additional milk, a tablespoon at a time, until the dough binds together. Transfer the dough to a clean work surface. At this point, you will not have consistent dough. Bring the dough together by folding it over until it starts to hold together. Give it several gentle kneads. Divide the dough into 2 pieces. Wrap the pieces in plastic wrap and flatten into rounds about 1 inch thick. Chill the dough for at least a half hour. This allows the flour to hydrate, the butter to chill, and the gluten to relax. Roll each round out on a lightly floured surface. You Might Also Like: Baking 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: Cornmeal Pie Crust, How to make cornmeal pie crust, Savory, Sweet, Dessert Categories: Pie Making, Pastry

96ba5744-2db1-4e64-8323-2b872e18631a Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes French Tarts 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 Learn how to make strawberry presserve, pastry cream and pate sucre to create the perfect strawberry and blueberry french tart. Our french tarts class will teach all the ins and outs for the perfect dessert everytime! We will teach you how to make delicious tarts, descended from the classic French fruit tart, using Pate Sucree. You'll learn how to prevent the notorious soggy crust, how to make a delicious filling and how to arrange your fruit on top. Learn different methods for glazing your fruit to keep it fresh. C'est magnifique! Recipes Included: Pate Sucre Strawberry Presserve Pastry Cream Supply Items Needed: Equipment and supply list provided on the class page. You Might Like These Classes: Art of Pies Categories: Baking French Tart Pie Pie Making Tags: French Tarts How to make French Tarts Tarts

In this class you will learn how to create two 3D Bear cookies with a surprise inside! Perfect for any special occasion! 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 Caramelized Onions 10 mins 4 Recipe you are creating: Caramelized Onions Caramelized onions are easy to make and delicious on burgers, in salads and delicious on a veggie gratin. This recipe cooks in 10 mins and the balsamic vinegar adds depth while helping things caramelize quickly. Recipe Ingredients: 1⁄4 cup (60 ml) extra-virgin olive oil, divided 1 large sweet onion, thinly sliced Kosher salt and freshly ground black pepper 2 teaspoons Elderberry balsamic vinegar Recipe Directions: Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onion and season with salt and pepper. Cover loosely (you can use any lid, even if it’s for a different pan) and cook, stirring occasionally, until deep golden brown, about 10 minutes. Stir in the vinegar and cook, stirring, until the onions are completely soft, 1 to 2 minutes longer. Remove the pan from the heat and enjoy. You Might Also Like: https://www.youtube.com/watch?v=j1KF76GE1tw 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: Caramelized Onions, How to make Caramelized Onions, Caramelized Onions Recipe, How to caramelize onions, easy caramelized onions, Homemade caramelized onions Categories: Vegetable, Vegan, Plant-Based