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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Béchamel Cream Sauce 15 mins 1 cup sauce Recipe you are creating: Béchamel Cream Sauce The French term for a medium-thick white sauce is béchamel. Béchamel is one of the five “mother sauces” used in culinary cuisine. In the culinary arts, the term “mother sauces” refers to béchamel, espagnole, hollandaise, tomato, and veloute sauces. Each sauce is considered a base recipe and is called mother sauce because it is the matriarch of its own unique family. Use our rich creamy béchamel sauce as a starter recipe for developing your own family of recipes Recipe Ingredients: 2 tablespoons flour 2 tablespoons butter ¼ cups half and half 1 cup whole milk Salt Pepper Optional: Pinch of nutmeg Recipe Directions: Combine half and half and milk and heat for 45 seconds in the microwave. Do not boil! Melt the butter in a saucepan. Stir in the flour and cook on medium heat until it turns to a paste and begins to bubble. Remove from heat and add ¼ of the hot milk mixture. Stir until blended. Return to the burner and add the remaining milk mixture, stirring constantly until the sauce thickens. Remove from heat. If you are going to use the sauce later, cover it with wax paper to prevent a skin from forming. You Might Also Like: Recommended Blog Posts: Delicious Chimichurri Sauce 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: Béchamel Cream Sauce, Cream Sauce, Sauce, Cream, Béchamel Cream, Béchamel Sauce, Savory, White Sauce, Basic White Sauce, White Sauce Recipes, Sauce Recipes Categories: Italian

06189e6f-e630-449f-a5fb-e692c0c30309 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Fall Harvest Cakes 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 Get the recipe for our White Chocolate Cream Cheese Icing and learn how to bake up the perfect spiced carrot cake. Then learn how to make leaves and fall flowers and turn this dessert into a beautiful fall dessert cake perfect for your Thanksgiving table or anytime of the year! For the leaves, flowers and wreath you will need to make up a recipe of either our American Buttercream or our Swiss Meringue Buttercream. If you have never piped with Swiss Meringue Buttercream (SMBC) we suggest you complete the wreath using American Buttercream. If you are comfortable working with SMBC use that recipe. Either way you will need to divide and color the frosting in your favorite fall colors. We used a number 21 tip for the wreath, a 104 tip for the leaves and ruffle/mum flowers and a 352 tip for the leaves. Don't forget the parchment paper and you will need a cookie sheet for placing your completed embellishments on to freeze them. Recipes Included: White Chocolate Cream Cheese Frosting Spiced Carrot Cake Swiss Meringue Buttercream American Buttercream Supply Items Needed: Piping Tips Couplers Piping Bags Flower Nail You Might Like These Classes: Intro to Cake Decorating Categories: Baking Cake Cake Decorating Tags: Cake Decorating Fall Cakes

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Stabilized Whipped Cream 5 min 2 Cups Recipe you are creating: Stabilized Whipped Cream Our whipped cream recipe uses whip cream stabilizer allowing you to pipe on cake and other desserts. It's delicious and holds its shape. Use this recipe for fruit salads too when you don't want the whip cream to separate and become runny. Recipe Ingredients: 2 cups chilled heavy whipping cream 1 tsp vanilla bean paste Up to 8 tbsp of powdered sugar 2 envelopes of Whip-It Recipe Directions: Combine all ingredients into the stand of a mixer fitted with the whisk attachment. Whip until fluffy! Enjoy! You Might Also Like: https://www.youtube.com/watch?v=dQHV05WF3kc https://www.youtube.com/watch?v=trwI66sPeIw Recommended Recipes: Strawberry Galette Tags: How to make stabilized whipped cream, How to make whip cream, whip cream recipe, stabilized whipped cream recipe, whipping cream recipe, Whip cream you can pipe with Categories: Frosting, Whipped Cream

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Cappuccino Cheesecake 20 mins 1 Pie Recipe you are creating: Cappuccino Cheesecake Our cappuccino cheesecake is blended with powdered espresso for a cappuccino kick! The filling rests on top of a chocolate wafer cookie crust. We top it with whipped cream and each slice is drizzled with chocolate before serving. Recipe Ingredients: 2 cups (260 grams) crushed chocolate wafers 1/4 cup unsalted butter, melted 5 (8 ounce) packages cream cheese (1,125 grams), room temperature 2 cups (400 grams) granulated sugar 2 tablespoons (16 grams) flour 2 teaspoons (8 grams) Madagascar vanilla 4 large eggs (200 grams), room temperature 1/3 cup (80 grams) heavy whipping cream 3 tablespoons (18 grams) espresso powder Topping 1 cup heavy whipping cream 1 package Whip It whip cream stabilizer Chocolate sauce for drizzling Recipe Directions: Preheat oven to 350 degrees. Butter and flour a 10 inch spring form pan and line outside tightly with aluminum foil. Combine the crushed chocolate wafers with the melted butter by hand. Press mixture into the bottom of the prepared spring form pan. Bake 10 minutes. Let cool on wire rack. Reduce the oven temperature to 325 degrees. Sift the sugar and flour together in a separate bowl. Use your paddle attachment with your stand mixer. Place cream cheese in mixing bowl. Beat on medium speed until creamy. Gradually add sugar mixture and vanilla, beating until smooth. Add eggs, one at a time and beat until combined after each addition. Stir cream and espresso powder in a liquid measuring cup until espresso powder is dissolved. Pour espresso mixture into cream cheese mixture and beat until combined. Pour filling over the chocolate wafer crust. Place spring form pan in a large vessel such as a roasting pan. Fill the pan with enough hot water to reach 2 inches up the side of the spring form. Bake until soft set, approximately 1 hour and 10 minutes. Turn the oven off. Leave the cheese cake in the oven with the door closed for 4 hours. Remove from oven and refrigerate overnight. Topping: Whip the heaving whipping cream with the Whip It whip cream stabilizer until it forms soft peaks. Remove the cheesecake from the spring form pan and place on a serving plate. Spread the whipped cream on top of the cheesecake. Drizzle chocolate sauce over each slice before serving. 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: Cheesecake, Cappuccino Cheesecake, Cheesecake Recipe, PIe Making Categories: Cheesecake

Have you always wanted to learn how to sculpt cake? In this class you will learn how to sculpt and carve cake, panel with fondant and paint on fondant. All levels welcome in this trick or treat inspired cake class. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

29c06816-cbcc-49eb-a543-18d1bbe3ecb0 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Halloween Themed Cookies 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 learn how to create no spread sugar cookies and the perfect buttercream for decorating your cookies. Then move on to making a number of halloween themed cookies. Cookie cutters and decorations used for this class can be found in our shop and links are provided under supply section. Spiced sugar cookie and frosting recipe included! Recipes Included: No Spread Sugar Cookies American Buttercream Spiced Apple Sugar Cookies Supply Items Needed: In this class you will make the following cookie shapes: Witch Hat, Ghost, Pumpkin, Spider Web, and Skull. Cookie cutters can be found in our Halloween Cookie Kit below along with all the sprinkles and sugar decorations used in this class. Halloween Cookie Kit Buy Now Skull Sprinkle Mix Buy Now Halloween Sprinkle Mix Buy Now Spider Sprinkle Mix Buy Now Eye Ball Sprinkles Buy Now You Might Like These Classes: Easter/Spring Cookies Fondant Heart Cookies 3D Cookie Bear Strawberry Flooded Cookies Under the Sea Cookies Sun Cookies Turtle Cookies Pool Party Cookies Bumble Bee Cookies Unicorn Cookies Rainbow Cookies Mason Jar Cookies Shabby Chic Cookies Categories: Baking Cookie Cookie Decorating Tags: Buttercream Cookies Cookie Classes Cookie Decorating Halloween Cookies Sugar Cookies

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Vanilla Mousse 10 mins 1 cup Recipe you are creating: Vanilla Mousse Vanilla mousse, a dessert cherished for its light, airy texture and rich flavor, traces its origins back to France, the culinary heartland known for its exquisite patisserie and innovative dessert creations. The term "mousse" in French means "foam," aptly describing the dessert's fluffy consistency. This delightful treat is a variation of the classic French mousse, which was initially made with chocolate. The vanilla variant emerged as chefs began experimenting with different flavors, incorporating vanilla bean or extract to impart a delicate, aromatic essence that has since become a favorite around the globe. Vanilla mousse embodies the essence of French dessert-making artistry, combining simple ingredients like cream and vanilla to create a dessert that is both elegant and universally appealing. Its history is a testament to the creativity and refinement that defines French cuisine, making it a beloved classic in the repertoire of desserts. Whether you are looking for a super quick dessert or an even quicker filling for cake, this recipe is super easy! It whips up in minutes and you can literally use any flavor to make it! Add fresh fruit and homemade whipped cream in layers for a quick trifle...seriously the combinations are endless. Enjoy! Recipe Ingredients: 1 cup chilled heavy whipping cream (milkfat between 36-40%) 55 grams of instant vanilla powdered pudding mix Recipe Directions: In a chilled mixer bowl whip pudding powder with heavy whipping cream using a whisk attachment until light and fluffy. Keep refrigerated. Uses: This is great as a filling in cakes or in tart shells for a no bake dessert. You Might Also Like: https://www.youtube.com/watch?v=0V2QfFDU0zM Tags: how to make mousse, easy dessert recipe, easy dessert recipes, easy dessert recipes at home in 5 minutes, how to make vanilla mousse, how to make vanilla mousse at home, easy vanilla mousse recipe, vanilla bean mousse recipe, vanilla mousse with whipping cream, vanilla mousse cream, easy mousse recipe at home, how to make mousse at home, how to make mousse dessert, vanilla mousse, vanilla mousse recipe, mousse recipe easy, how to make chocolate mousse without chocolate Categories: Cake, Cake Decorating, No Bake

Learn how to make homemade pizza dough, scratch marinara sauce and focaccia bread with delicious toppings! This is a great dinner to make any time of the week! 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 Veggie Noodle Stir Fry 10 mins 4 Recipe you are creating: Veggie Noodle Stir Fry Need a fast Veggie Noodle Stir Fry for dinner? This recipe is a great way to use leftover vegetables and turn them into a meal in about 20 minutes. You can mix and match the vegetables you already have, toss everything with yakisoba noodles, and finish it with a simple homemade stir fry sauce. In this video, I'll show you how to build layers of flavor by cooking each ingredient at the right time. You'll also see why a hot carbon steel wok, peanut oil, and a simple sauce made with hoisin, coconut liquid aminos, sesame oil, and fresh orange juice work so well together. If you have vegetables sitting in your fridge or freezer, this Veggie Noodle Stir Fry is an easy way to use them instead of letting them go to waste. Recipe Ingredients: 3 tablespoons peanut oil, divided 2 large eggs, lightly scrambled 1 package (about 14–16 ounces) yakisoba noodles 1 orange bell pepper, sliced 1 cup fresh green beans, trimmed and cut into bite-size pieces 1 cup broccoli florets, thawed if frozen ½ yellow onion, sliced 2 green onions, sliced 2 tablespoons hoisin sauce 2 tablespoons coconut liquid aminos 1 teaspoon toasted sesame oil 2 tablespoons fresh orange juice Recipe Directions: Whisk together the hoisin sauce, coconut liquid aminos, toasted sesame oil, and orange juice. Set the sauce aside. Heat 2 tablespoons of peanut oil in a seasoned wok or large skillet over high heat. Add the bell pepper and green beans. Stir fry until they begin to soften and develop light color. Add the sliced onion and cook for another minute. Push the vegetables to one side of the wok. Add the remaining tablespoon of peanut oil and pour in the scrambled eggs. Cook until set, then break them into bite-size pieces. Stir in the broccoli and cook briefly until heated through. Add the yakisoba noodles and pour in the sauce. Toss until the noodles are coated and heated through. Turn off the heat. Fold in the green onions and serve right away. You Might Also Like: https://www.youtube.com/watch?v=6wRWQ8qvuzg Tags: veggie noodle stir fry, vegetable stir fry, stir fry noodles, yakisoba noodles, veggie noodles, easy stir fry recipe, homemade stir fry, vegetable noodle recipe, better than takeout, takeout copycat, weeknight dinner, easy dinner recipes, healthy stir fry, vegetable recipes, wok cooking, carbon steel wok, yakisoba recipe, noodle recipes, meatless dinner, leftover vegetables recipe, homemade Asian noodles, broccoli stir fry, bell pepper stir fry, Epicurean Delights Categories: Vegetable, Vegan, Savory, Sauce, Make Your Own

French Macarons Class French Macarons Class This is a paid class. To watch this class and receive access to the recipes you will need to purchase video on demand access. Galette and Gratin Cooking Class $ 10 10$ Learn to make sweet and savory galettes and veggie gratins! Valid for 2 years Buy this Class Plan