Use this recipe for quick and delicious croutons! This video has been deleted. Facebook Twitter Pinterest Tumblr Copy Link Link Copied Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies Already a Member? Login Now! Membership saves you money! Sign up now! Homemade Croutons What you are making: Learn to make delicious homemade croutons. Recipe: Bread of any type Fresh parsley Garlic powder Onion powder Melted butter Olive oil 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. Are you a Member of the site? Unlock additional features by joining! Become a Paid Member Now for the Caesar!

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Flip Flop Sugar Cookies 20 3 Doz Recipe you are creating: Flip Flop Sugar Cookies Learn to bake up our no spread sugar cookies and using our Flip Flop cookie cutter we will show you how to decorate it using royal icing! Recipe Ingredients: 1 recipe of our no spread sugar cookies. 1 recipe of our royal icing in outline and flood consistency in your choice of colors. Cookie cutter can be found in our online shop. Recipe Directions: Bake up sugar cookies. Outline sugar cookies. Flood sugar cookies. Follow video for decorating cookies. Let dry. Enjoy! You Might Also Like: https://www.youtube.com/watch?v=IO6lDMxiVCQ https://www.youtube.com/watch?v=gbhEZ3Z5xZg Recommended Recipes: Sugar Cookie Recipe Royal Icing Recipe Flip Flop Cookie Cutter Buy Now Tags: Cookie Recipe, Sugar Cookies, Summer Cookies, How to decorate cookies, How to bake sugar cookies Categories: Cookie Decorating, Cake Decorating, Class, Kids, Sugar Cookies

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Ice Cream Cone Cookies 15 mins N/A Recipe you are creating: Ice Cream Cone Cookies Learn how to bake and decorate cookies that look like ice cream cones! Looking for the perfect dessert to sweeten up your day? These Decorated Sugar Cookies are just what you need! 🎉 With adorable ice cream cone shapes and easy-to-use royal icing, you’ll have a blast creating your own edible masterpieces. My pro-tip: I bake and freeze themed cookie shapes in advance, so whenever I’m in the mood to decorate, I can just grab a set and get creative! This hack is perfect for kids' parties, special occasions, or just because! Watch the video, subscribe to my channel. Recipe Ingredients: 1 batch of our no-spread sugar cookie dough recipe 1 batch of our royal icing recipe Gel colors Tipless piping bags Ice Cream Cone Cookie Cutter Recipe Directions: Let's talk about the ingredients you'll need to make these delicious cookies. You'll need sugar cookie dough, royal icing, gel food coloring, a piping bag, and some patience. Roll out your sugar cookie dough and use an ice cream cone-shaped cookie cutter to cut out your cookies. Then, bake them according to the recipe instructions. Next it's time to decorate! Mix some gel food coloring into your royal icing, and use a piping bag to outline the shape on the cookie. Then, fill in and let it dry. You will pipe your waffle cone lines onto the cone portion of the cookies, then the clouds of ice cream. Follow the video below to exact steps! And voila! You'll have some delicious and adorable ie cream cone themed sugar cookies that are sure to impress your friends and family! You Might Also Like: https://www.youtube.com/watch?v=NyvU7MC_Tv8 Tags: ice cream cone cookies, sugar cookies recipe, sugar cookies decorating, sugar cookies icing recipe, cozy fall decorated cookies, royal icing cookies for beginners, sugar cookies from scratch, sugar cookie tutorials, how to decorate a cookie with icing, how to decorate a sugar cookie, ice cream cone sugar cookies, ice cream cone cookies decorated, how to decorate sugar cookies like a pro, sugar cookies recipe easy, summer sugar cookies decorating, sugar cookie decorating tips Categories: Cookies, Cookie Decorating

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Rustic Rough Puff Galette Dough 15 mins 1 Large Galette Recipe you are creating: Rustic Rough Puff Galette Dough Learn how to make flaky galette dough. Recipe Ingredients: This recipe is part of our Galettes & Gratins Class . To get this recipe and more recipes take our video on demand cake class today and get access to this class! Recipe Directions: This recipe is part of our Galettes & Gratins Class . To get this recipe and more recipes take our video on demand cake class today and get access to this class! Just wanted the recipe? No problem! Click either link below for the single recipe or for our full Galettes & Gratins Recipe Cookbook. Galettes & Gratins Recipe Cookbook Buy Now Galette Dough Recipe Buy Now You Might Also Like: Baking Classes You Might Like! Tags: How to make galette dough, How to make galettes, What is a galette?, How do you make a galette? Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Blueberry Bran Cinnamon Rolls 15 mins 2 dozen Recipe you are creating: Blueberry Bran Cinnamon Rolls When I was growing up, my grandma baked cinnamon rolls and served them fresh on Christmas morning. She kneaded the dough by hand and each one of her rolls were generous in size and always delicious. I'm not old school like Grandma and rely on my KitchenAid for the mixing and kneading. I've also added some of my own touches. I incorporated fresh blueberries and bran for this modification of her treasured recipe. Recipe Ingredients: Sweet Roll Dough 6 cups unbleached flour 1 cup Bob's Red Mill Oat Bran 1/2 cup firmly packed brown sugar 2 packages instant dry yeast 1 stick butter, softened, cut into pieces 2 tablespoons molasses 2 teaspoons salt 2 packages instant dry yeast 2 cups hot milk (90-100 degrees) 1 large egg Blueberry Filling 16 ounce container fresh blueberries 1/4 cup white sugar 2 teaspoons cornstarch 1 teaspoon lemon juice 2 tablespoons water 1 tablespoon Saigon cinnamon and 1 cup white sugar for sprinkling on rolled dough Cream Cheese Icing 8 ounces cream cheese 1 cube butter, room temperature 2 teaspoons Madagascar Vanilla Bean Paste 2 tablespoons heavy cream 2 cups powdered sugar Recipe Directions: Blueberry Filling Place white sugar and cornstarch in a medium sauce pan and stir until mixed. Add the water, lemon juice and fresh blueberries and bring to a boil. Reduce to simmer and cook until most of the berries have burst (about 8-10 minutes). Remove from heat. Cream Cheese Icing Place cream cheese, butter, vanilla and heavy cream into the bowl of a stand mixer and beat until fluffy. Gradually add the powdered sugar, then turn the speed to medium and beat until the icing is light and fluffy. Sweet Roll Dough Place 3 cups of flour, the brown sugar, salt and yeast into the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed to combine. Add the stick of cut up butter to the flour mixture and mix on low speed for 30 seconds. Gradually add the milk and molasses. Mix on low speed until combined. Add the egg and increase the speed to medium-low and beat for 1 minute, scraping the sides and bottom of the bowl with a rubber spatula. Add the remaining 3 cups of flour and the oat bran. Knead on medium low for 8-10 minutes until the dough is smooth and elastic and pulls away from the sides of the mixing bowl. Grease a large glass bowl with butter. Turn the dough into the glass bowl and turn until it is coated with butter. Cover the bowl with a clean towel and set in a warm place (you will need to make sure the temperature is 80-85 degrees for optimal results). Once the dough has doubled in size (this will take about 1 1/2 hours), turn the dough onto a lightly floured surface. Press down on the center of the dough with your hand to release the gases. Push the edges of the dough into the center and knead into a smooth ball. Roll the dough out into a rectangle. Using a spatula, spread softened butter over the top of the dough. Spread the fresh blueberry sauce over the butter. Sprinkle white sugar and cinnamon on top. Roll up lengthwise and cut into two inch pieces. Grease pans with butter and place the rolls into the pan. Cover with a towel and let rise until double for about an hour. Bake at 375 degrees for 10-15 minutes until the rolls are brown around the edges. Remove from oven and while still warm, spread with cream cheese icing. 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 Cinnamon Rolls, How to make blueberry cinnamon rolls, Dessert Categories: Breakfast, Bread, Sweet Rolls, Quick Bread, Brunch

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Burnt Sugar Coconut Pecan Cupcakes 10 mins 2 dozen Recipe you are creating: Burnt Sugar Coconut Pecan Cupcakes I have taken some of my favorite flavors and textures to create this delicious cupcake. It's a combination of a traditional coconut pecan filling that is used in a german chocolate cake, layered it with ganache, and added a caramel burn sugar drizzle. It's simply heaven in every bite. Recipe Ingredients: Burnt Sugar: 1/2 cup sugar (for burnt sugar step) 1/2 cup boiling water (for burnt sugar step) Cupcakes: 2/14 cups cake flour 1 cup bakers sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup high ratio shortening 2 eggs 1 tsp vanilla extract Ghirardelli caramel sauce Recipe Directions: Burnt Sugar: Melt sugar in sauce pan over low heat stirring constantly until clear and medium brown. Remove from heat. Slowly add the boiling water, stirring constantly, taking caution to not burn yourself from the steam. Measure and add additional water if needed to make 1 cup of liquid. Let cool. Dry Ingredients: In mixer bowl sift together first 4 cupcake ingredients. Add shortening, and 2/3 cup cooled burnt sugar liquid and beat 2 mins with paddle attachment. Add remaining burnt sugar liquid, eggs and vanilla. Beat 2-3 mins. Scoop batter into your lined cupcake pans using an ice-cream scoop. Bake 18-20 mins or until a toothpick inserted into the center comes out clean. Ganache: Heat one cup of whipping cream in the microwave in a microwave safe dish for about a min. You want it hot enough to melt the chocolate but you don't want to scald the milk. Add 1 pound of chocolate and let it melt into the cream. Once melted stir to ensure all the lumps are out. Top cupcake with freshly made ganache. Add a scoop of our coconut pecan filling on top (see recipe on site). Drizzle with Ghirardelli caramel sauce and enjoy! 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: Burnt Sugar Pecan Cupcakes, Cupcakes, Dessert, Pecan Cupcakes, Burnt Sugar Cupcakes, Sweet Categories: Cupcake, Cake Decorating, Cake, Frosting

f1890d96-e81e-45b9-b4a1-c1db287a1df6 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Gumpaste & Edible Images 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 We all know time is money, especially in cake decorating! In this learn time saving Cake Designs using readily available, pre-made items. Learn to create a 3 tiered cake in no time! What you will learn: How to create a 3 tiered cake How to work with fondant How to use silicone molds How to use color dusts and airbrush colors How to use edible images How to customize pre-made gum paste flowers Recipes Included: Supply Items Needed: Edible image prints in black and white Gumpaste flowers of your choice or similar You Might Like These Classes: Fall Harvest Cake Class Easter Bunny Cakes Class Fantasy Frog Cake Class Floral Buttercream Cupcakes Class Ganache Drip Cake Class Heart Cakes Class Isomalt Cake Class Mason Jar Cake Class Unicorn Cake Pops Class Categories: Baking Cake Cake Decorating Tags: Black and White Cake Cake Decorating Edible Image Cake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Teriyaki Chicken 20 mins 4 Recipe you are creating: Teriyaki Chicken This Teriyaki Chicken recipe is a quick weeknight dinner packed with chicken, fresh pineapple, broccoli, bell peppers, onions, and a simple teriyaki sauce. Everything comes together with very little prep, making it an easy meal when you want dinner on the table fast. You'll see how I roast the vegetables, brown the chicken separately for better texture, then toss everything together with teriyaki sauce before serving it over jasmine rice. I also share a quick homemade salad with a simple rice vinegar dressing that pairs perfectly with the meal. If you're looking for an easy Teriyaki Chicken recipe that's full of fresh ingredients and easy to customize with your favorite vegetables, give this one a try. Recipe Ingredients: 2 boneless, skinless chicken breasts, cut into bite-size pieces 2 to 3 cups fresh pineapple chunks 2 cups broccoli florets 1 yellow bell pepper, sliced ½ sweet yellow onion, cut into chunks 2 to 3 cloves garlic, minced or 1 teaspoon granulated garlic 1 teaspoon onion powder Salt, to taste Black pepper, to taste 1 tablespoon olive oil for vegetables 1 tablespoon olive oil for chicken 1 teaspoon toasted sesame oil (optional) ¾ to 1 cup teriyaki sauce Cooked jasmine rice, for serving Optional Salad 1 cucumber, chopped 1 carrot, shredded 2 cups chopped romaine lettuce 1 cup shredded cabbage Dressing ¼ cup mayonnaise 2 to 3 tablespoons seasoned rice vinegar 1 to 2 teaspoons sugar, stevia, or coconut sugar Salt and pepper, to taste Recipe Directions: Preheat your oven to 400°F. Place the pineapple, broccoli, bell pepper, onion, and garlic on a foil-lined baking sheet. Drizzle with olive oil and season with granulated garlic, onion powder, and salt. Roast until the vegetables are tender. While the vegetables cook, season the chicken with granulated garlic, onion powder, and salt. Heat olive oil in a cast iron skillet over medium-high heat. Brown the chicken until it reaches 165°F. Add a small drizzle of toasted sesame oil during the last minute of cooking if you like. Transfer the cooked chicken to the roasted vegetables. Pour the teriyaki sauce over everything and toss until coated. Return the pan to the oven for a few minutes to heat through. Cook jasmine rice according to the package directions. For the salad, whisk together the mayonnaise, seasoned rice vinegar, sugar, salt, and pepper. Toss with the cucumber, carrot, cabbage, and romaine until coated. Serve the Teriyaki Chicken over jasmine rice with the fresh salad on the side. You Might Also Like: https://www.youtube.com/watch?v=ibaVm_N1N18 Tags: teriyaki chicken, easy teriyaki chicken, teriyaki chicken recipe, homemade teriyaki chicken, chicken teriyaki, better than takeout, quick dinner recipes, easy chicken dinner, weeknight dinner, chicken recipes, dinner recipes, easy recipes, japanese inspired recipe, teriyaki sauce, pineapple chicken, pineapple teriyaki, chicken and rice, jasmine rice, sheet pan dinner, broccoli recipe, healthy chicken recipe, costco chicken, 30 minute dinner, epicurean delights Categories: Chicken, Make Your Own, Salad, Savory

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Strawberry Sconecake 20 mins 2 Recipe you are creating: Strawberry Sconecake Homemade cream scones, fresh strawberries and a delicious lemon mascarpone cream make this the perfect anytime dessert. Recipe Ingredients: Baked Cream Scones (See Quick Bread Class for recipe) or use store bought 4 tablespoons of Lemon Curd (See Quick Bread Class for recipe) or use store bought 5 tablespoons Mascarpone Cheese 1 cup Heavy whipping cream Fresh Sliced Strawberries Fresh Mint 1 package of Whip-It (Whip Cream Stabilizer) Recipe Directions: Bake up your scones. Make or have your lemon curd handy. Whip heaving whipping cream until stiff.(Whip in whip-cream stabilizer if you plan to pipe with it) Whip in 5 tablespoons of Mascarpone cheese. Whip in 5 tablespoons of lemon curd. Place cream in piping bag. Split your cream scone in half and pipe lemon cream on one half and top with fresh mint and sliced strawberries. Enjoy! You Might Also Like: https://www.youtube.com/watch?v=10vB4zwJwQ4 Recommended Recipes: Blueberry Scones Strawberry Patch Edible Designer Collection Buy Now Tags: How to make strawberry scone cake, How to make strawberry shortcake, Shortcake Recipe, Strawberry Short Cake Recipe, Scone Cake Recipe Categories: Bread, Pastry, Muffin, Brunch, Breakfast, Quick Bread

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Bunny Cookies 5 mins 6 Recipe you are creating: Bunny Cookies Learn how to decorate Bunny Cookies using royal icing transfers. This method is simple, repeatable, and lets you prep parts of your design way ahead of time. You'll outline, flood, and add details like ears, eyes, noses, and mouths using parchment paper and ready-made royal icing eyes. These bunny faces are great on cookies, cupcakes, petit fours, or cakes. You’ll use thick consistency white icing for outlining, pink for the nose, and black for small details. Use piping tips #5 and #12 to get clean shapes. The best part? You can make extra ears and faces in advance. Once dry, just peel them off the parchment and attach them with a dab of icing. You’ll see how easy it is to swap out parts and pick the exact expression you want. This method is super handy if you’re baking for an event or handling last-minute orders. Recipe Ingredients: Sugar cookies (pre-baked in bunny shape) Thick consistency royal icing (white, pink, black) Piping tips: #5 and #12 Wilton candy eyeballs (small size) Parchment paper Pink food color (for cheeks) Soft paintbrush Recipe Directions: Outline each bunny cookie using white royal icing. Flood the inside with the same icing and let it set. On parchment, pipe ears, noses, and mouths using royal icing. Use pink for the nose, black for details, and let dry 24+ hours. Once dry, peel off the parchment. Attach each piece to the cookie with a small dot of icing. Add candy eyeballs. Paint pink cheeks with food color using a soft brush. Optional: add shimmer with pearl dust. You Might Also Like: https://www.youtube.com/watch?v=-dbqPPate_o Tags: easter bunny cookies, easter cookies, easter bunny sugar cookie recipe, easter rabbit sugar cookie recipe, easter bunny cookie, cute easter cookies, how to make decorated cookies, easter bunny cookie decorating, royal icing cookie decorating easter, easter cookies decorating, easter cookies decorating ideas, easter cookies royal icing, easter cookies recipe, easter cookies easy, easter bunny sugar cookies, easter bunny cookie recipe, easter egg cookies decorated, cookies Categories: Cookie Decorating, Entertaining, Seasonal