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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Irish Soda Bread 15 mins 2 loaves Recipe you are creating: Irish Soda Bread Soda bread is among the simplest of breads to make. It’s especially delectable when split horizontally, toasted and stuffed with chewy thick cut bacon. It is a variety of quick bread made in a variety of cuisines where baking soda is used as a leavening agent instead of the traditional yeast. The best Irish soda bread, like this recipe, has a golden brown crust with a dense, tight crumb. The bread isn’t heavy, it’s actually quite tender and soft inside. The crust is nice and crisp when it comes out of the oven and becomes a little chewy on day 2 and 3. It’s so good! Recipe Ingredients: This recipe is part of our Quick Breads Class. To get this recipe and more cake recipes take our video on demand quick bread class today! Recipe Directions: This recipe is part of our Quick Breads Class. To get this recipe and more cake recipes take our video on demand quick bread class today! 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: Irish Soda Bread, Bread Baking, How to make bread, Savory, Sweet, How to make irish soda bread, Irish Soda Bread Recipe Categories: Bread, Quick Bread

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Broccoli Salad 10 mins 6 servings Recipe you are creating: Broccoli Salad This sweet and savory salad packs a real crunch with pumpkin seeds instead of sunflower seeds. Craisins provide a tart substitute for raisins and compliment the red onion. Plus, we don’t waste the stalks! We peel and chop them and add to the salad to give it added flavor and texture. We toss the salad with our Sweet Red Onion dressing and serve it with love! Recipe Ingredients: 2 pounds fresh broccoli 1 pound uncured bacon Craisins Pumpkin seeds Recipe Directions: Follow the directions for our Sweet Red Onion Dressing recipe. Salad Cut the bacon into pieces and cook until crisp. Place on paper towels to drain. Cut the broccoli flowers into bite sized pieces. Peel the skin off the large pieces of stalks and cut into bite sized pieces. Chop the red onion into small pieces. Place the bacon, broccoli, red onion and Craisins in a bowl. Toss with Sweet Red Onion dressing. Chill for several hours. Add the pumpkin seeds just before serving to give the salad an extra crunch. 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: Broccoli Salad, Salad, Side Dishes, Savory, Sweet Categories: Salad, Vegetable, Vegan, Plant-Based

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Caramel Sauce 15 mins 4 Recipe you are creating: Caramel Sauce Caramel sauce is a delicious topping that can be used in a variety of ways. It's perfect for topping ice cream sundaes, adding sweetness to fruit salads, drizzling over cakes, and creating a decadent topping for pancakes or waffles. Recipe Ingredients: 1 cup granulated sugar 1/4 cup cold water ½ cup heavy cream 2 tablespoons unsalted butter ¾ teaspoon kosher salt, or to taste 1 tsp vanilla bean paste Recipe Directions: In a medium saucepan set over medium-high heat, combine the sugar with ¼ cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 minutes. Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, vanilla bean paste and then the salt, to taste. Serve warm. 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 caramel sauce, Caramel Sauce Recipe, Caramel Sauce Categories: Frozen Dessert

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Brite White Buttercream 6 mins 1 1/2 Cups Recipe you are creating: Brite White Buttercream Most production bakeries use a base for there buttercream to ensure consistency. Our Bright White frosting recipe uses an icing base for those of you looking for a high ratio shortening option that is super white and fluffy. Recipe Ingredients: 1 lb powdered sugar 1/3 cup water (variable) 1/2 teaspoon Butter Flavor 1/2 teaspoon Clear Vanilla 2 teaspoon Orange Emulsion (or flavor of choice) 3/4 cup High Ratio Shortening (Sweetex) 1/2 cup Brite White Icing Base Recipe Directions: Place water in mixing bowl. Then add powdered sugar, mix with a paddle until all lumps have dissolved. Scrape bowl well. Add flavors and mix. Add Shortening and mix. Add Brite White and mix until light and fluffy. Note: This is a softer buttercream icing than most. Vary the amount of water depending on weather conditions (hot weather, add less water). You may vary flavors for desired taste. Emulsions vs. Extract Emulsions have a more potent, robust flavor that will not bake out. They are alcohol free. This buttercream is not quite as sweet as most American buttercream’s. It also does not crust over as much as standard American buttercream. Since there is less crusting this means that this buttercream is less likely to crack......very important point. This buttercream does have a slight orange flavor due to the orange emulsion. However you can use any flavor emulsion or extract you want. 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: Brite White Buttercream, Buttercream, Dessert, Sweet, How to make buttercream, Frosting Categories: Cake Decorating, Cake, Cupcake, Frosting

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Mom's Chocolate Chip Cookies 10 mins 3-5 dozen Recipe you are creating: Mom's Chocolate Chip Cookies Chocolate chip cookies made with real butter and mini M&M candies. Recipe Ingredients: 1 cup (2 sticks butter) 1 cup brown sugar 1/2 cup white sugar 2 eggs 1 tablespoon vanilla bean paste 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 package semi-sweet chocolate chips 1 package mini M&Ms Honey roasted pecans, crushed Recipe Directions: In a large bowl, cream the butter, sugars, vanilla bean paste and eggs together until fluffy. Shift dry ingredients together. Gradually stir into the creamed mixture. Stir in crushed honey roasted pecans until blended. Fold in the chocolate chips and Mini M&Ms. Chill for 2 hours. Use an ice cream scoop to drop the cookies onto the cookie sheet. Bake at 350 degrees for 10-12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. You Might Also Like: Cookie Baking & Cookie Decorating Classes You Might Like! Tags: Moms Chocolate Chip Cookies, M&M Cookies, Sugar Cookies, Dessert, Cookies, Baking, Sweet, Chocolate Chip Cookie Recipe, How to make chocolate chip cookies Categories:

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Aperol Spritzer 5 mins 2 Recipe you are creating: Aperol Spritzer If you're looking for a refreshing and easy-to-make summer drink, look no further than the Aperol Spritzer. This classic Italian cocktail is perfect for sipping on a warm afternoon or evening, and it's a great way to impress your guests at your next get-together. To make an Aperol Spritzer, you'll need just three ingredients: Aperol, Prosecco, and soda water. Start by filling a wine glass with ice, then add 3 parts Prosecco, 2 parts Aperol, and 1 part soda water. Give it a quick stir, garnish with a slice of orange, and you're ready to enjoy! One of the things we love about the Aperol Spritzer is how versatile it is. If you like your drinks a little sweeter, add a splash of orange juice. Or, if you prefer something a little stronger, try substituting the Prosecco for champagne. No matter how you make it, the Aperol Spritzer is sure to become your new go-to summer drink. Cheers! Recipe Ingredients: • Ice • 6 ounces Aperol • 6 ounces Prosecco • 2 ounces Club Soda or Sparkling Water • Orange Slices for Garnish Recipe Directions: Add ice to a wine glass until it is nearly full. Pour in the Aperol (I usually eyeball this and pour until I’ve filled about one-third of the glass). Pour in an equal amount of Prosecco. Top your drink off with a splash of club soda or sparkling water and add a couple slices of orange and enjoy! Make it less bitter: Add a splash of orange flavored zero calorie sparkling water. Or replace the orange with coconut pineapple for a fruity twist. 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: aperol spritz cocktail, aperol spritz, aperol, aperol cocktail, aperol spritz recipe, prosecco, spritz, aperol cocktail recipe, cocktail, cocktail recipes, prosecco cocktail, spritz recipe, italian, aperol recipe, aperol drink recipe, how to make an aperol spritz, cocktail recipe, spritz cocktail Categories:

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Snickerdoodle Cookies 10 mins 4 dozen Recipe you are creating: Snickerdoodle Cookies My grandma made the best cookies! She was famous for her Snickerdoodles. Her secret was adding melted butter to the coating ingredients. The added butter gives these cookies an delicious crunch. Recipe Ingredients: 1 cup butter (2 sticks at room temperature) 1 ½ cup white sugar 2 eggs 2 ¾ cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt Optional: 1 cup crushed honey roasted pecans Recipe Directions: Heat oven to 400 degrees. Sift flour, cream of tartar, soda and salt together. Beat the butter, sugar and eggs in your stand mixer. Blend in the dry ingredients and optional crushed honey roasted pecans. Shape dough into balls. NOTE: Use a small cookie scoop for perfect size! Mix the melted butter, cinnamon and sugar together. When you add butter to the coating mixture you get an extra crunch to the outside of your cookie! Roll the cookie balls in the cinnamon and sugar mixture. Place two inches apart on an ungreased cookie sheet. Bake 8-10 minutes or until set. Remove from baking sheet immediately. Enjoy! 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: Snickerdoodle Cookies, Cookies, Cookie Recipe, How to make snickerdoodle cookies, Snickerdoodle Cookie Recipe Categories: Cookie Decorating, Sugar Cookies

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pasta e Fagioli Soup 20 mins 6-10 Recipe you are creating: Pasta e Fagioli Soup A delicious Italian origin soup filled with sausage, beans and veggies. Pasta e fagioli, means "pasta and beans" and is a traditional Italian soup. Like many Italian favorites, this delicious soup started as a peasant dish, because it was made primarily with inexpensive ingredients. Recipe Ingredients: 1 cup Ditalini pasta 2 tablespoons olive oil, divided 1 pound spicy Italian sausage, casing removed 5 garlic cloves, minced 1 sweet yellow onion, diced 3 carrots, peeled and diced 2 stalks celery, diced 3 cups chicken broth 1 16 ounce can tomato sauce 1 16 ounce can diced tomatoes 1 tablespoon fresh basil, minced 3/4 teaspoon dried thyme Salt and pepper to taste 1 16 ounce can red kidney beans 1 16 ounce can white navy or Cannellini beans Recipe Directions: Cook pasta according to package directions. Rinse with cold water and drain well. Set aside. Heat 1 tablespoon of the olive oil in a large pot and add the Italian sausage. Cook sausage until browned. Crumble as it cooks. Drain off all excess fat and remove from pot. Add remaining 1 tablespoon oil to the pot and stir in garlic, onion, carrots and celery. Cook until tender. Stir in chicken broth, tomato sauce, diced tomatoes, spices, Italian sausage and 1 cup water. Season to taste with salt and pepper. Bring to boil and reduce heat and simmer until veggies are tender, about 15 minutes. Drain and rinse the canned beans. Stir the pasta and beans into the pot and heat through. Serve hot with fresh bread sticks or Italian bread. 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: Soup Recipes, Pasta e Fagioli, Pasta Soup Recipes, Pasta Soup, Pasta e Fagioli Soup Recipe, Fall Soup, Fall Soup Recipe Categories: Pasta

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Blackberry Cream Pie 15 mins (1) 9 inch pie Recipe you are creating: Blackberry Cream Pie One of my best memories of my Grandma is going blackberry picking in the wild. We'd canvas the streets and the woods near her house and load up our buckets with big, ripe blackberries. This pie was Grandma's signature pie. I can still feel the sun on my back as I sat on the picnic table on her back deck and dove into a warm piece of her blackberry cream pie! This pie is super easy to make and will become a family favorite in your house too. Recipe Ingredients: 1 cup heavy cream 1/2 cup sugar 1/4 cup cornstarch 4 cups fresh blackberries (don't substitute frozen!) 1 9 inch pie crust Recipe Directions: Lay the 4 cups of blackberries into the bottom of the pie crust. Shift the sugar and cornstarch. Gradually add in the heavy cream and stir until completely blended. Pour over the blackberries. Bake at 425 degrees for 30-40 minutes. Top of the pie will be lightly browned. Remove from oven. Cool to room temperature and serve. 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: Blackberry Cream Pie, Pie, Pie Recipes, How to make blackberry cream pie Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes French Macarons 120 mins 2 dozen Recipe you are creating: French Macarons A French macaron is a sweet, delicate confection with a crunchy exterior and a nougat-like, chewy inside. It’s made with only a few ingredients, yet for most, it is a difficult recipe to master. Difficult, but not impossible! And that is why this delicious cookie is so expensive in bakeries! Don’t give up hope, with a little practice you can master this recipe and claim your French macaron fame! Recipe Ingredients: 7 ounces powdered sugar 4 ounces almond flour 4 large egg whites, at room temperature 1/8 teaspoon cream of tartar 3 1/2 ounces granulated sugar 1/2 vanilla bean, split in half and seeds scraped Gel food coloring of your choice Recipe Directions: Place the oven rack in the lower section of your oven and preheat the oven to 300 degrees. Trace circles on parchment (you pick the size) and line baking sheets with the parchment paper, ink side down. Combine the powdered sugar and almond flour in a food processor and process into a fine powder, about 30 seconds. Place egg whites and cream of tartar into a bowl of a stand mixer fitted with the whisk attachment. Beat egg white mixture on medium speed until foamy. Gradually add sugar, stopping to scrape down the sides of the bowl. Once all sugar is incorporated, continue to whip meringue into stiff glossy peaks. Gently fold in vanilla bean seeds or vanilla bean paste and a drop of gel food coloring. Add one third of the almond/powdered sugar mixture to the meringue and fold in with a spatula. Once incorporated, add the remaining flour mixture, scraping the batter along the sides of the bowl and then folding back to the center. Repeat until the batter becomes shiny and falls off your spatula in a wide, flat ribbon. If it falls in clumps, continue to fold gently, deflating the batter until you have the right consistency. Fill a pastry bag fitted with a 1/2 inch plain round tip. Pipe a small amount of batter onto each corner of the baking pans and place the parchment paper back on to the pan ink side down. Pipe batter into each round circle but don't go all the way to the edge of the circle, leave a bit of space. Stop squeezing and make a quick upward and sideways motion to detach the batter. Move on to the next circle. Let the macarons stand at room temperature until a firm skin forms on the macarons. This will take approximately 30 to 45 minutes. Bake macarons one baking sheet at a time, rotating halfway through, until the macarons are crisp and firm, approximately 14 to 16 minutes. Remove from oven and slide parchment sheets onto a wire rack and allow macarons to cool completely before removing and filling. Fill with flavored swiss buttercream and our dark chocolate ganache. You Might Also Like: Click here to take our French Macarons class now! Tags: French Macarons, How to make french macarons, Dessert, Gluten Free, French Macaron recipe Categories: Gluten Free, Pastry