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Shopping Resources & Promo's Check out our offers and promo's with some of the biggest brands around for your baking, cooking, crafting and lifestyle needs. Kitchen Aid Check out deals and savings for small appliances, kitchenware and major appliances. Offers: Up to 25% Off On Select Kitchenware $60 Off on the Classic™ Series 4.5 Quart Tilt-Head Stand Mixer I'm a title. To update me, go to the Data Manager. I'm a paragraph. I'm connected to your collection through a dataset. Click Preview to see my content. To update me, go to the Data Manager. I'm a title. To update me, go to the Data Manager. I'm a paragraph. I'm connected to your collection through a dataset. Click Preview to see my content. To update me, go to the Data Manager. I'm a title. To update me, go to the Data Manager. I'm a paragraph. I'm connected to your collection through a dataset. Click Preview to see my content. To update me, go to the Data Manager. I'm a title. To update me, go to the Data Manager. I'm a paragraph. I'm connected to your collection through a dataset. Click Preview to see my content. To update me, go to the Data Manager. I'm a title. To update me, go to the Data Manager. I'm a paragraph. I'm connected to your collection through a dataset. Click Preview to see my content. To update me, go to the Data Manager.

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

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Learn to make cake pops, cake balls and cake squares the easy way! How to make Cake Balls and Square Treats Free Video: How to create Cake Balls & Square Treats Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies Holiday Video Collection Home What you are creating: Learn to make cake pops, cake balls and cake squares the easy way using the Heavenly Cake Pop roller ! Ingredients: 1 freshly baked 8” cake (recipes in our online cake course) Dark chocolate Candy Melts Gold sanding sugar Directions: Place cake in food processor and process to crumbs. Remove and place in large bowl. Create your cake balls and squares using the Heavenly Cake Pop Roller. NOTE: If you don't have the Heavenly Cake pop easy roller, you can form the balls and squares by hand. Melt the dark chocolate candy melts. Dip the balls and squares in the melted chocolate. Sprinkle top with gold sanding sugar. Makes approximately 3 Dozen pieces. Try this holiday favorite! 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.

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Caramel Stuffed French Toast 20 mins 2 Recipe you are creating: Caramel Stuffed French Toast Stuff cinnamon French toast with caramel sauce and top with powdered sugar for a decadent brunch dish. Recipe Ingredients: 4 slices of thick white bread 2 eggs 1/4 cup of milk 1/4 teaspoon of ground cinnamon 1/4 teaspoon of ground nutmeg 2 tablespoons of butter 1/4 cup of caramel sauce 1 tablespoon of maple syrup Recipe Directions: Preheat a skillet over medium-high heat. In a shallow bowl, whisk together the eggs, milk, cinnamon, and nutmeg. Dip each slice of bread in the egg mixture and let it soak for a few seconds. Place the slices of bread in the preheated skillet and cook for 2-3 minutes on each side, or until golden brown. Remove the slices of bread from the skillet and spread a thin layer of butter on each side. Place 1 tablespoon of caramel sauce in the center of each slice of bread and fold over to close. Place the stuffed French toast back in the skillet and cook for 1-2 minutes on each side, or until lightly browned. Drizzle each slice with the remaining caramel sauce and maple syrup. 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 stuffed French toast, Brunch Recipes, French Toast Recipe, Breakfast Categories: Brunch, Bread, Breakfast, Kids

How to create a delicious stock from your turkey left overs! Already a Member? Login Now! Not a Member? Sign up now! turkey stock I love making good use of left over turkey, including the turkey carcass. I place it all in a stock pot, add some water, and simmer until the remaining meat fall off the bones. Use this easy to make stock recipe for pies, soups and deep dish dinners. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Turkey Stock What you are creating: A super easy way to make the best use of all your turkey leftovers. Ingredients: Turkey carcass Left over wings and drumsticks Left over gravy if you have any Low sodium or sodium free chicken broth Celery stalks Sweet yellow onion, cut in quarters 1 tablespoon poultry seasoning or ground sage Bay leaf (optional) Directions Cut the turkey carcass into pieces and place in large stock pot, Ninja foodie, or crock pot. Add the left over wings and drumsticks. Add left over gravy, broth, vegetables and seasonings. Cook until meat falls off the bones. Allow to cool. Strain stock into separate pot Take all bits of turkey off the bone and set aside until ready to make your recipe. Delicious pot pie! Are you a Member of the site? Unlock additional features by joining! Become a Member

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! Dessert Making Videos Dessert Flutes Dessert Flutes, Baking Watch Angel Food French Toast Baking, Angel Food, French Toast Watch Authentic Italian Tiramisu Baking, Tiramisu, Italian Watch View More

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Decorative Pumpkin Pie 15 mins 1 Pie Recipe you are creating: Decorative Pumpkin Pie Billie has a few tricks to share with you in this intensely flavorful pumpkin pie recipe. Don't stock up on evaporated milk and white sugar! This recipe's secret ingredients make it a delicious variation of the Libby's classic recipe. Recipe Ingredients: For the crust: 2 cups unbleached flour 1/2 cup sugar 1/2 teaspoon salt 1/2 cup butter 1/4 cup Crisco All-Vegetable shortening Crushed honey roasted pecans for garnish For the filling: 3/4 cup brown sugar 2 teaspoons Saigon cinnamon 1 teaspoon pumpkin pie spice 1/8 teaspoon cloves 1/2 teaspoon salt 2 large eggs 1 1/2 cups heavy whipping cream 1 15 ounce can Libby's pumpkin Recipe Directions: Make the crust first! Stir flour, sugar and salt in a large bowl. Cut the shortening and butter into the flour mixture using a pastry blender, fork (or your hands!) until incorporated into small pieces (about the size of a pea). Gradually add cold water, one tablespoon at a time, until the dough holds together and you have a smooth ball. Cut the dough in half. NOTE: The other half will be used for the autumn leaves on the crust. Put one half of the dough on a large sheet of waxed paper and top with a second sheet of waxed paper. Use your rolling pin to roll the dough out into a circle. Remove the top piece of waxed paper. Place dough side down into a 9-inch deep dish pie pan. Bake at 350 degrees for 15 minutes. Directions for the filling: Increase oven temperature to 425 degrees. Mix brown sugar, cinnamon, pumpkin pie spice, cloves and salt in a small bowl. Beat the eggs in a large bowl. Mix in pumpkin and sugar-spice mixture. Gradually beat in the heavy whipping cream. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees. Bake 45 minutes OR, if you want to be super creative and add autumn leaves to the crust, bake for 30 minutes and add the leaves. Directions for the leaves: Use a small maple leaf cookie cutter and the second half of the pie dough. Roll out the dough and cut out the maple leaves. Use food coloring you have in the cupboard. Mix red and yellow for the orange. You can use black food color paste with a bit of water to make the veins on the leaves. Place the food coloring into separate bowls of red, orange, yellow and black. Use a small paint brush and paint the colors on the leaves. NOTE: You don't have to go out and buy an artist brush, just steal one from your kids or grandkids. Brush with egg white when done. Once the pie has baked the additional 30 minutes, take it out of the oven. Brush the crust with egg white (just enough for one leaf at a time) and place the leaf on the crust. Repeat until you have lined the entire crust with leaves. Place the left over leaves on a cookie sheet. Place in the oven with the pie and bake for 15 minutes. Let cool and sprinkle the leaves with the crushed honey roasted pecans. NOTE: If your pie splits, you can place some of the baked left over leaves on top to cover the split. Since the crust has a bit of sugar, the leaves taste like a shortbread cookie. Pile the remainders on a plate and eat with a glass of milk. Just remember, you did all the work so you don't have to share them if you don't want to! 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: Decorative Pumpkin Pie, How to make decorative pumpkin pie, Dessert, Fall Pie Recipes, Pie Recipes, Fall Pies, Pumpkin Pie, Pumpkin Pie Recipe Categories: Pie Making, Pastry

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Learn the ins and outs of using isomalt to create unique sugar art! In this class you’ll be making isomalt grapes and pumpkins. You will use color dusts to make gorgeous ice wine inspired grapes and an isomalt pumpkin great for cakes or even as a decoration on a food platter. Create these beautiful pieces with CMSA, Peggy Tucker. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes