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Learn how to cook isomalt, color it, use it in molds and create lollipops as well as the popular isomalt sail. Intro to Isomalt 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! Intro to Isomalt $ 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

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Strawberry Rhubarb Crisp 15 mins 10 servings Recipe you are creating: Strawberry Rhubarb Crisp I get super excited every year when I see my rhubarb is ready to pick! This delicious crisp comes from my Grandma, who always used fresh strawberries from her garden. Serve this delicious dessert warm with vanilla ice cream! Recipe Ingredients: 4 cups fresh rhubarb, cut into 1-inch pieces 4 cups fresh strawberries, hulled and halved 3/4 cup granulated sugar 1/2 teaspoon grated orange zest from orange 1/2 cup orange juice, freshly squeezed 1 tablespoon cornstarch 2 cups all-purpose flour 1 cup light brown sugar, lightly packed 1/2 teaspoon salt 1 1/2 sticks cold butter, diced Recipe Directions: Preheat the oven to 350 degrees. Toss the rhubarb, strawberries, 3/4 cup granulated sugar and the orange zest together in a large bowl. Dissolve the cornstarch in the orange juice and then mix into the fruit. Pour the mixture into a 9-by-13-inch baking dish. Combine the flour, brown sugar and salt. Add the butter and mix until the dry ingredients are wet and the mixture crumbles. NOTE: You can do this by hand or use the paddle attachment on your stand mixer. Sprinkle the topping over the fruit, making sure you cover it evenly over the top. Bake for 1 hour until the fruit is bubbling and the topping is golden brown. Serve warm with vanilla ice cream! You Might Also Like: Baking Classes You Might Like! Tags: Strawberry Rhubarb Crisp, Rhubarb Crisp, Strawberry Crisp, Baking, Spring Baking, Pie, Pie Class, Pie Making, Pie Making Recipe, Rhubarb Crisp Recipe Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Low Sugar Balsamic Glaze 5 mins 1 cup Recipe you are creating: Low Sugar Balsamic Glaze Balsamic glaze adds intense flavor to grilled vegetables, salads and meats. We love our glaze because there isn't a lot of added sugar. We let the balsamic vinegar do all the heavy work in creating our sweet and savory glaze! Recipe Ingredients: 2 cups balsamic vinegar 2 tablespoons brown sugar Recipe Directions: Mix balsamic vinegar with brown sugar in a saucepan. Place pan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil and reduce heat to low. Simmer until glaze is reduced by half, about 20 minutes. If the glaze coats the back of a spoon, you are good to go. Let cool and pour into a jar with a lid. Store in refrigerator. Substitute 1 tablespoon Splenda brown sugar for the 2 tablespoons brown sugar. 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: Low Sugar Balsamic Glaze, Balsamic Recipes, Balsamic Glaze, How to make balsamic glaze, Savory, Sauce, Sauce Recipes, Low Sugar Balsamic Glaze Recipe Categories:

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In this class we will teach you how to make homemade fettuccini noodle dough, dye it colors, make shapes and make a no-cream sauce for this delicious and easy pasta! The Art of Handmade Pasta 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! Pasta Making $ 10 10$ Single Video On Demand Class 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

ede229af-4303-444f-8787-fc36a7c1ff4e Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Unicorn Cake Pops 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 In this class we are making adorable Unicorn cake pop popsicles! These chocolate coated cakesicles are so easy and so much fun to make. In this class you will learn to make a unicorn and a bunny unicorn, perfect for easter or any time! Recipes Included: How to make cake pop dough. Supply Items Needed: Unicorn Party Candy Sprinkles Buy Now You Might Like These Classes: Intro to Cake Decorating Class Intro to Isomalt Categories: Baking Cake Cake Decorating Cake Pops Tags: Cake Decorating Cake Pops Unicorn Cake Pops

bb4b236d-58b7-46ca-93ad-f68b08f6b5b2 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Isomalt Fall Grapes & Pumpkins 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 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. Recipes Included: How to cook pre-actived isomalt Supply Items Needed: Isomalt in a fall colors Sugar tools You Might Like These Classes: Intro to Isomalt Isomalt Snowman Winter Wonderland Isomalt Spider Mums and Mosaic Tiles Categories: Appetizer Candy Candy Making Isomalt Tags: Cake Decorating Isomalt Isomalt Grapes Isomalt Pumpkins

The holiday season is the most popular time of year for baking, and we are going to do just that--BAKE! Learn how to make chocolate Babka, potato rolls perfect for a holiday dinner or casual get together, and our chefs favorite for holiday brunches--ginger bread streusel quick bread. You will also learn how to make a beautiful holiday bread wreath! You will leave class armed with three highly versatile breads perfect for the holiday season or anytime of the year. 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 Pie Crust with Butter 15 mins 2 single crusts Recipe you are creating: Pie Crust with Butter Everything is better with butter, right? Well, it's official! Butter gives your crust the best flavor. The benefit of good flavor comes with some extra TLC when you make your crust. Recipe Ingredients: 3 cups all-purpose flour 1/2 teaspoon salt 1 cup very cold butter, cut into 1/2 inch cubes 6 tablespoons very cold water Extra flour for rolling out the pie crust Recipe Directions: Put the flour and salt in the work bowl of a food processor fitted with a metal blade. Pulse to combine them, and then add the cold butter. Pulse again, cutting the butter into uneven bits and pieces, some pea sized and some smaller. With the machine running, slowly pour 3 tablespoons of the cold water through the feed tube. Stop as soon as the dough begins to come together into a ball. Turn the dough out onto a floured work surface and gently shape it into a ball. Divide the ball into halves. Shape each half into a disk about 1/2 inches thick. Wrap the dough in waxed paper or plastic wrap. Refrigerate it for 30 minutes to 1 hour. On a floured surface, roll out one of the discs of dough into a circle. Work from the center out, returning to the center each time. Turn the dough gently as you work. Center your pie pan upside down on the circle of dough and roll it out until it is about 2 inches larger than the edges of the pan. Carefully transfer it to the pie pan, rolling it up onto your rolling pin to move it. You can also fold it gently into quarters and place the point in the center and unfold it over the pie pan. Press the dough gently into the pan; trim away any excess dough, and patch any holes. Leave about 1/2 inch beyond the edge of the pie pan. Fold the edges up and over and crimp edges using a fork or your finger. Refrigerate the crust until needed. You can make in advance. Wrap the dough well in plastic and refrigerate for up to 3 days or freeze for up to 2 months You Might Also Like: Baking Classes You Might Like! Tags: Pie Crust with Butter, Pie Crust, Pie Crust Recipe, How to make pie crust with butter, Dessert, Sweet, Savory, Pie Making, Pie Making Recipe, Pie Recipes, Pie Recipe Categories: Pie Making, Pastry