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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Caramelized Onions 10 mins 4 Recipe you are creating: Caramelized Onions Caramelized onions are easy to make and delicious on burgers, in salads and delicious on a veggie gratin. This recipe cooks in 10 mins and the balsamic vinegar adds depth while helping things caramelize quickly. Recipe Ingredients: 1⁄4 cup (60 ml) extra-virgin olive oil, divided 1 large sweet onion, thinly sliced Kosher salt and freshly ground black pepper 2 teaspoons Elderberry balsamic vinegar Recipe Directions: Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onion and season with salt and pepper. Cover loosely (you can use any lid, even if it’s for a different pan) and cook, stirring occasionally, until deep golden brown, about 10 minutes. Stir in the vinegar and cook, stirring, until the onions are completely soft, 1 to 2 minutes longer. Remove the pan from the heat and enjoy. You Might Also Like: https://www.youtube.com/watch?v=j1KF76GE1tw 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: Caramelized Onions, How to make Caramelized Onions, Caramelized Onions Recipe, How to caramelize onions, easy caramelized onions, Homemade caramelized onions Categories: Vegetable, Vegan, Plant-Based

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

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pie Crust with Oil 15 mins 2 single crusts Recipe you are creating: Pie Crust with Oil Oil is easy to incorporate into pie dough and since it’s in liquid form, it won’t melt while you’re working your dough. The downside is your crust won’t be as flaky as using one of the other fat types. Recipe Ingredients: 1 3/4 cups unbleached flour 1 teaspoon salt 1/2 cup oil (cannola, avocado or vegetable) 3 to 4 tablespoons cold water Recipe Directions: Measure flour and salt into a medium bowl. Add oil. Mix until pieces are the size of small peas. Sprinkle water, 1 tablespoon at a time and mix with the flour until flour is moistened and dough almost cleans the side of the bowl. Form the mixture into a loosely formed ball. Add more water if needed to mold the dough. Turn the dough out onto a floured work surface and gently knead into a ball. Divide the ball into halves and shape each half into a 4 inch circle. Wrap the dough in waxed paper or plastic wrap. Refrigerate for 30 minutes to 1 hour. Return the dough rounds to the floured surface, roll out one of the discs of dough into a circle. 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 Oil, Pie Crust, Pie Crust Recipe, How to make pie crust with oil, Dessert, Sweet, Savory, Pie Making, Pie Recipe, Pie Making Recipe Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Parmesan Cheese Straws 10 mins 8 Recipe you are creating: Parmesan Cheese Straws Making Parmesan Cheese Straws is easy with just a few ingredients. These crispy, cheesy twists use puff pastry, Parmesan, and a little seasoning. They bake up golden brown and make a great snack, side, or appetizer. You'll roll out cold puff pastry, sprinkle on Parmesan and smoked paprika, and press it in. Flip, repeat on the other side, and brush with egg wash. Cut into strips, twist, chill, then bake at 425°F for 8–13 minutes. Perfect for charcuterie boards, soups, or salads. Give them a try! Recipe Ingredients: 1 sheet frozen puff pastry, thawed and rolled to 12x12 inches 1 cup grated Parmesan cheese, divided ½ tsp smoked paprika, divided ¼ tsp salt, divided 1 egg white, mixed with 1 tbsp water Recipe Directions: Preheat oven to 425°F. Line a baking sheet with parchment paper. Sprinkle ½ cup Parmesan, ¼ tsp paprika, and a pinch of salt over the puff pastry. Lightly press in with a rolling pin. Flip the pastry, brush with egg wash, and repeat with remaining Parmesan, paprika, and salt. Cut into 12–14 strips and twist each piece. Chill in the freezer for 10 minutes. Bake for 8–13 minutes until golden brown. Sprinkle with extra Parmesan while warm. Enjoy! You Might Also Like: https://www.youtube.com/watch?v=mjVcMgoW3tg Tags: cheese straws, how to make cheese straws, homemade cheese straws, cheese twists, cheese straws recipe, cheese straws recipe easy, cheese straws puff pastry, cheese straws recipe puff pastry, cheese straws from scratch, making cheese straws, how to make cheese straws with puff pastry, how to make cheese straws recipe, cheese twists puff pastry, cheese bread twists, puff pastry appetizers, puff pastry recipe, puff pastry recipe ideas, party food ideas at home, party food Categories: Entertaining, Savory

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Lemon Squares 10 mins 15x10x2 pan Recipe you are creating: Lemon Squares Lemon lovers rejoice! This crowd sized dish of our zesty lemon squares is a fast and tasty dessert to take to your next family gathering or pot luck. Recipe Ingredients: For the crust: 3 cups flour 1/2 cup sugar 1/4 cup shortening 1 1/4 cup butter 2 tablespoons cold water For the filling: 6 eggs, beaten 3 cups sugar 1 tablespoon cornstarch 3/4 cup fresh lemon juice 1 1/2 teaspoons baking powder 1/2 teaspoon salt Powdered sugar Recipe Directions: For the crust: Preheat oven to 350 degrees. Combine the flour, sugar and salt together in a large bowl. Cut in the butter and shortening until crumbly. Pat into a greased 15x10x2 baking pan. Bake 16-20 minutes or until set and top is lightly golden brown. For the filling: Combine sugar, baking powder, cornstarch and salt in a bowl. Add eggs and lemon juice and beat until foamy. Once crust has been removed from the oven, pour the filling mixture on top of the hot crust. Return to oven and bake 16-20 minutes or until set and the top is golden brown. Remove from oven and dust with powdered sugar. Allow to cool and cut into squares. 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: Lemon Squares, How to make lemon squares, Dessert, Lemon Square Recipe Categories: Bars

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pear Apple Galette 20 1 Galette Recipe you are creating: Pear Apple Galette Learn how to make a delicious pear and apple galette topped with a streusel crumble topping! 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! Or scroll down to purchase the recipe. 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 Pear Apple Galette Recipe Buy Now You Might Also Like: Baking Classes You Might Like! Tags: How do you make a pear apple galette?, Pear Apple Galette Recipe Categories: Pastry, Pie

03e3f355-ae4b-4d98-8725-914887aba2d5 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Galettes and Gratins Cooking Class 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 Winter, Spring, Summer or Fall always brings an abundance of beautiful sun kissed berries or hearty veggies. Learn how to take seasonal bounty whether from your yard, farmers market or grocery store and turn it into a delicious vegetable gratin and tasty berry, pear apple galettes. You will also make savory galettes! Learn how to measure flour properly, use a mandoline, hull strawberries, caramelize onions and make a stabilized whipped cream and a c hive Crème Fraîche sauce. When you purchase this class you will get our Galettes & Gratins 26 page digital recipe cookbook complete with all the recipes in this class plus our Cheesy Potato Gratin recipe! Just want the recipe cookbook? No problem buy it now! Galettes & Gratins Recipe Book Buy Now Recipes Included: Galette Dough Rustic Rough Puff Dough Frangipane Strawberry Galette Pear Apple Galette Onion, Potato, Ham & Gruyère Galette Zucchini with Caramelized Onion Gratin Cheesy Potato Gratin Toppings & Sauces Supply Items Needed: Equipment and supply list provided on the class page. Just want the recipes? Buy the cookbook! Galettes & Gratins Recipe Cookbook Buy Now You Might Like These Classes: French Tarts Categories: Baking Cooking French Tart Pie Pie Making Tags: Baking Cooking Cooking Class Galettes Gratins Pie Pie Making Savory Cooking

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

f4127bba-9b81-4518-8bf4-8c48e88a571f Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes The Art of Quick Breads 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 Quick breads are just that, quick! In this class you will learn to make a number of quick breads from cream scones, to buttermilk biscuits to banana bread and even popovers! We are even including our lemon curd recipe! It's particularly delicious on cream scones. Recipes Included: Irish Soda Bread Cream Scones Banana Bread Blueberry Muffins Pop Overs Veggie Focaccia Bread Chocolate Zucchini Bread Lemon Curd Lemon Mascarpone Cream Strawberry Scone Shortcake Supply Items Needed: See individual recipes included in the class for complete ingredients needed. You Might Like These Classes: The Art of Rising Dough Categories: Baking Bread Quick Bread Tags: Baking Quick Breads

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Chimichurri Sauce 10 mins 1 cup Recipe you are creating: Chimichurri Sauce 🌿🔥 How to Make Chimichurri Sauce 🔥🌿 If you love herb based marinades or condiments, you will love my Chimichurri sauce! This is not your typical Chimichurri sauce as it contains cilantro, parsley and oregano along with champagne vinegar for the acid rather than lime or lemon juice. It's the perfect balance of herbiness, garliciness, tang and spice. I make it up either the night before or the morning of grill day. The longer you let it sit in the fridge the more developed the taste will be! When making homemade Chimichurri sauce, there are a few important things to keep in mind to ensure you end up with a delicious and flavorful condiment. The key ingredients for Chimichurri typically include fresh parsley, garlic, olive oil, vinegar, and red pepper flakes for a bit of heat. It's important to use fresh ingredients for the best taste and to balance the flavors. Some variations also include ingredients like cilantro, oregano, or lemon juice for added complexity. The texture of Chimichurri is up to personal preference. Some people prefer a chunkier sauce, while others like it smoother. You can achieve your desired texture by finely chopping the ingredients by hand or using a food processor for a more blended consistency. Experiment with different techniques to find what you enjoy most. People adore Chimichurri for its vibrant taste and versatility. Whether you drizzle it over grilled meats, toss it with veggies, or use it as a marinade, it’s a game-changer. Plus, you can tweak it to fit your taste—chunky or smooth, the choice is yours! A few tips for the best Chimichurri: Stick with fresh ingredients—they really do make a difference. Play around with the texture. Hand chop for a rustic feel or use a food processor for a smoother finish. Don’t be afraid to experiment with cilantro, oregano, or a splash of lemon juice for an extra kick. Want the full recipe video below! Your taste buds will thank you! Recipe Ingredients: 1/2 cup olive oil 4 cloves garlic, chopped 1 shallot diced thinly 3 tablespoons champagne vinegar 1/2 teaspoon pink Himalayan sea salt 1/4 teaspoon ground cumin 1/4 teaspoon red pepper flakes 1/4 teaspoon freshly ground black pepper 1/2 cup fresh cilantro leaves 1/2 cup fresh oregano leaves 1/2 cup flat-leaf Italian parsley, stems removed Recipe Directions: Combine oil, garlic, shallot, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms. Let sit in the fridge for a few hours so the flavors develop. Even better the next day. You Might Also Like: https://www.youtube.com/watch?v=cbWiJNI-AIE Chapters: 00:00 Introduction 00:10 Adding your Fresh Ingredients 01:06 Blend & Enjoy! #ChimichurriSauce #HomemadeCondiments #GrillingRecipes #FoodieFinds #CookingHacks #FlavorExplosion #FreshIngredients #RecipeVideo #HowToCook 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: Chimichurri Sauce, Sauce Recipes, chimichurri recipe easy, chimichurri sauce with cilantro, how to make the best chimichurri sauce, healthy chimichurri recipe, how to make chimichurri sauce with cilantro, how to make easy chimichurri sauce, easy chimichurri sauce, how to make chimichurri with cilantro, easy chimichurri sauce recipe, chimichurri sauce recipe cilantro, authentic chimichurri sauce recipe, authentic chimichurri, chimichurri sauce recipe easy, epic delights Categories: BBQ, Beef