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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Vegan Chocolate Cake 15 mins 12 Recipe you are creating: Vegan Chocolate Cake Dear Vegan...Are you tired of feeling left out when it comes to indulging in delicious baked goods? Well, I have some good news for you! Today, I'm going to share with you a recipe for depression cake that is 100% vegan and totally scrumptious! First off, let me just say that depression cake has a pretty interesting history. It's said that this cake originated during the Great Depression when people didn't have access to a lot of ingredients. So, they had to get creative with their baking! But don't worry, this recipe is much easier to make than it sounds. This cake is perfect for satisfying your sweet tooth without any animal products or guilt. So, there you have it! A cake recipe that is vegan-friendly and absolutely delicious. Give it a try and let us know what you think! Recipe Ingredients: 1 1⁄2 cups all-purpose flour 1⁄3 cup Dutch Cocoa Powder 1 cup sugar 1 tsp baking soda 1⁄2 salt 1 tsp white distilled vinegar 1 teaspoon vanilla bean paste or extract 1⁄3 cup vegetable oil 1 cup water Non-stick spray Recipe Directions: Pre-heat oven to 350 degrees. Dump all ingredients into a bowl and mix with a whisk. Pour into a greased or parchment lined cake pan. Bake for 30 mins or until an inserted toothpick is removed with only a few crumbs (not clean!) on it. Let it cool. Optional: Sprinkle with powdered sugar or make your favorite vegan frosting , ice and enjoy. Scroll down to watch the free video baking tutorial for making this delicious cake! You Might Also Like: Classes you might like! Tags: Vegan Cake Recipe, Egg Free Cake Recipe, Vegan Chocolate Cake Recipe, How to make vegan chocolate cake Categories: Vegan, Cake, Plant-Based

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Cranberry Brie Bites 10 mins 12 Recipe you are creating: Cranberry Brie Bites Cranberry Brie Bite Appetizer Recipe: A Flavorful Combo! Cranberry and brie, the dynamic duo of the cheese board! These two ingredients were meant to be together, like peanut butter and jelly or Batman and Robin. The tartness of the cranberry perfectly complements the creaminess of the brie, creating a flavor explosion that will have your taste buds doing a happy dance. Even better take some of that left over cranberry sauce from your holiday dinner and pair with brie and then bake in pastry cups! Whether you're hosting a fancy dinner party or just indulging in a little self-care, cranberry and brie is the perfect pairing for any occasion. So go ahead, treat yourself to a little bit of cheesy goodness and let the cranberry-brie magic do the rest! Recipe Ingredients: Brie Round 1 cup cranberry sauce Phyllo Dough Sheets Cooking Spray Recipe Directions: Place phyllo dough into greased muffin tins. Add a slice of Brie cheese, one teaspoon of cranberry sauce and a sprinkling of candied pecans to each cup. Bake at 350 degrees until golden brown and cheese is fully melted. Serve warm. Full recipe video below! 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: How to make cranberry Brie bites, Brie, Brie bites, Appetizer, Holiday Cooking, Holiday Recipes Categories: Entertaining, Pastry

How to create savory stuffing for any occasion. Classic Stuffing With Thanksgiving just around the corner, let’s talk turkey. My mom always stuffed the bird. Her dressing was full of flavor and you never had to use gravy to moisten it. First, I stuff the bird (which I have found doesn't require getting up at dawn to accomplish). Second, I place the massive amount of remaining dressing into a buttered dish. I baste it with turkey drippings and the homemade broth I have simmering on the stove. I bake the pan of dressing until the top is crunchy and golden brown. Then I combine it with the dressing from the bird. The end result is a soft, crispy texture that goes great with or without the gravy! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Classic Stuffing What you are creating: Create this delicious classic stuffing for any occasion. One of my key ingredients is hamburger buns. They make a really tasty dressing. I buy the cheapest ones on the shelf, plain white and no seeds. Ingredients: 1 large sweet yellow onion, chopped 5 stalks celery, chopped 1 large, fresh garlic clove, crushed 1 cube butter Sage or Poultry seasoning 2 packages Hamburger buns, chopped into bite size pieces Directions: Sauté the onions, celery and garlic in the butter until tender. Add the Sage or Poultry seasoning to taste. I like a ton of flavor in mine, so I start with a full tablespoon. Toss the butter mixture with the hamburger bun pieces. Stuff the bird. Take the remaining dressing and place it in a buttered casserole dish. While the bird is cooking, take out some of the drippings and baste the dressing with it. Once the turkey is done, remove from oven. Take just enough broth to make the pan dressing moist and toss it in the buttered dish. Place in the oven and bake until golden and crunchy. Take the stuffing out of the bird and place in a large bowl. Add the pan dressing and toss together. Makes enough to stuff the bird plus one additional pan. Variations: Use cornbread for an added texture Add toasted pecans Add dried cranberries Related Projects: 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. Michele Sweeney Apr 11 5 min read

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:

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 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:

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How to create icing dots, zig zags & lines. Dots, Zig-zags and Lines The dot technique can be used as a simple border for cakes, as well billowy clouds on cakes and cupcakes. The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. Zig Zags and lines of any type whether straight or curving can add visual interest to any cake or cupcake as you will see in these examples! This is a great example of using lines to embellish your borders and switch them up a bit. It's also a great example of using techniques in shape patterns to ad texture and visual interest. On this design Bryson used rosettes, stars, dots and the emotion border with curving line enhancements. This is a pretty funky designed that employs a couple different trends going on right now. The fault line cake meets a sprinkles explosion. In this example Bryson used both rosettes and stars but then added the curving line to give you that fault line effect. He also used the grass tip to add some additional texture and visual interest. Cake top view This cake is super fun with its various colors and use of a number of techniques taught and applied in interesting ways. For example, you will use the rose tip (104) to create ruffles by applying the zig zag motion. This cake has, rosettes, stars, dots and the zig zag ruffle with some trendy sprinkles. These cupcakes also use the zig zag technique using the 104 rose tip along with a large star tip to create the rosettes and a #32 star tip to make the puffy stars. These cupcakes use a large start tip to create the rosettes. To create the zig zags, the rose tip angle was changed to create a more open ruffle that gives you a flower effect. The star tip was also used, but the pressure was changed to create more of a flower look rather than a crisp star.

Looking to learn how to cook, bake, or create edible crafts and scrapbooking? Our e-learning video courses have something to offere everyone and any skill level. Create, Educated, Celebrate today! Frozen Treat Videos View More Chocolate Coated Ice Cream Bars Cooking, Ice Cream, Ice Cream Bars Button Strawberry Yummelicious No Bake, Strawberry Yummelicious, Frozen Dessert Button

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Lemon Squares 10 mins 15x10x2 pan Recipe you are creating: Lemon Squares Lemon lovers rejoice! This crowd sized dish of our zesty lemon squares is a fast and tasty dessert to take to your next family gathering or pot luck. Recipe Ingredients: For the crust: 3 cups flour 1/2 cup sugar 1/4 cup shortening 1 1/4 cup butter 2 tablespoons cold water For the filling: 6 eggs, beaten 3 cups sugar 1 tablespoon cornstarch 3/4 cup fresh lemon juice 1 1/2 teaspoons baking powder 1/2 teaspoon salt Powdered sugar Recipe Directions: For the crust: Preheat oven to 350 degrees. Combine the flour, sugar and salt together in a large bowl. Cut in the butter and shortening until crumbly. Pat into a greased 15x10x2 baking pan. Bake 16-20 minutes or until set and top is lightly golden brown. For the filling: Combine sugar, baking powder, cornstarch and salt in a bowl. Add eggs and lemon juice and beat until foamy. Once crust has been removed from the oven, pour the filling mixture on top of the hot crust. Return to oven and bake 16-20 minutes or until set and the top is golden brown. Remove from oven and dust with powdered sugar. Allow to cool and cut into squares. 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: Lemon Squares, How to make lemon squares, Dessert, Lemon Square Recipe Categories: Bars