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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Scratch Vanilla Butter Cake 15 mins (2) 8" Rounds Recipe you are creating: Scratch Vanilla Butter Cake This cake uses all purpose flour and the creaming method for mixing. Its moist with a tender crumb, and is good for carving and stacking. Mixing times are important with this recipe, as is scraping your bowl to ensure the batter is blended well. Recipe Ingredients: This recipe is part of our Intro to Cake Decorating Class. To get this recipe and more cake recipes take our video on demand cake class today! Recipe Directions: This recipe is part of our Intro to Cake Decorating Class. To get this recipe and more cake recipes take our video on demand cake class today! You Might Also Like: Classes you might like! Tags: Scratch Vanilla Butter Cake, Vanilla Butter Cake, Cake, Cake Recipe, Cake Baking, How to make scratch vanilla butter cake, Vanilla Butter Cake Recipe Categories: Cake, Cupcake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Green Beans with Bacon 10 mins 4 servings Recipe you are creating: Green Beans with Bacon Green beans with bacon were my grandma’s favorite! Every summer when the green beans were ripe in her garden, my cousins and I got to help with the harvest. Grandma would pull out her cast iron skillet and fry up a pound of bacon from the local butcher. She added fresh sweet onion and sautéed until the onions caramelized. The green beans got added to the pot and she simmered it until the beans were nice and tender. Recipe Ingredients: 1 pound bacon, chopped 1 large sweet yellow onion, chopped 2 pounds fresh green beans Salt and pepper Recipe Directions: Fry the bacon in a large cast iron pan until crisp. Remove bacon and drain the fat out of the pan. Add the chopped onion and sauté until caramelized. Add the green beans and crispy bacon. Simmer until green beans are tender. 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: Green Beans With Bacon, Green Beans, Bacon, Savory, How to make green beans with bacon, Thanksgiving Recipes Categories: Vegetable, Pork

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Homemade Vanilla Extract 10 mins N/A Recipe you are creating: Homemade Vanilla Extract Making homemade vanilla extract is simple and only requires two ingredients: vanilla beans and vodka. You don’t need expensive vodka—just make sure it’s 80 proof. Grade A vanilla beans work best because they’re plumper and infuse faster, but Grade B works too if you use more beans. To make it, split the vanilla beans, scrape out the seeds, and add everything to a glass bottle. Cover with vodka, seal, and shake. Store in a cool, dark place, shaking weekly. In about three to four months, you’ll have rich, flavorful vanilla extract. This makes a great homemade gift, especially for the holidays. Tie a ribbon around the bottle with a simple tag, and it’s ready to go. If giving it early, let the recipient know when it’ll be fully infused. Use your homemade vanilla extract in baking, ice cream, or any recipe calling for vanilla. Once you start making your own, you’ll never go back to store-bought. Recipe Ingredients: 10 Grade A vanilla beans (or 12–15 Grade B beans) 12 oz vodka (80 proof) Recipe Directions: Split each vanilla bean lengthwise with scissors, keeping the ends intact. Scrape out the seeds with a small spatula and transfer them to a glass bottle. Add the scraped vanilla pods to the bottle. Pour vodka over the beans, leaving a little space at the top. Seal the bottle and shake well. Store in a cool, dark place for 3–4 months, shaking once a week. Once ready, use in baking, desserts, or any recipe that calls for vanilla extract. You Might Also Like: https://www.youtube.com/watch?v=OnvNgV3hdHk How to make homemade vanilla extract. Tags: Homemade Vanilla Extract Recipe, How to make vanilla Categories: Make Your Own

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Braised Italian Sausage 15 mins 6 servings. Recipe you are creating: Braised Italian Sausage Perfect Sunday meal -- comforting, filling and delicious! Quick and easy, our braised Italian sausage will make your guests think you spent all day in the kitchen. Recipe Ingredients: 6 links Italian sausage 2 tablespoons olive oil 2 cups strained tomatoes 2 tablespoons red wine vinegar 1 tablespoon dried basil 1 teaspoon kosher salt 1/2 teaspoon black pepper Recipe Directions: Preheat oven to 375 degrees. Rub the sausage with olive oil and place on a rimmed baking sheet. Roast the sausage until nicely browned, about 25 minutes. Turn oven down to 325 degrees. In an oven safe braising dish, mix the strained tomatoes, vinegar, basil, salt and pepper. Heat the tomato mixture on the stove top over medium heat until it comes to a boil. Turn off the heat, add the roasted sausage to the tomato braising liquid, cover and return to the oven. Allow to braise in the oven for 1 hour. Remove from oven and let stand for 10 minutes. Enjoy! You Might Also Like: Recommended Blog Posts: Italian Comfort Food 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: Braised Italian Sausage, Italian Sausage, Italian, Italian Recipes, Italian Food, Italian Cuisine Categories: Italian, Pork

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Peanut Butter Cookies 10 mins 3 dozen Recipe you are creating: Peanut Butter Cookies Peanut butter cookies are an old favorite! Our cookie is soft in the middle with a crunch of honey roasted peanuts on the top. Better make a double batch, these classic cookies will be gone before they hit the cookie jar. Recipe Ingredients: 1/2 cup butter 1/2 cup peanut butter 3/4 cup brown sugar 1/4 cup white sugar 1 eggs 1 teaspoon vanilla bean paste 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Honey roasted peanuts, crushed Recipe Directions: Cream the butter, peanut butter, sugars, egg and vanilla together. Shift the dry ingredients together and blend into the creamed mixture. Cover and chill for two hours. Heat oven to 375 degrees. Shape cookies into 1 inch balls. Dip the cookie ball in the crushed honey roasted peanuts. With a fork dipped in flour, flatten the cookies on the baking sheet. Bake 10-12 minutes or until set but not hard. You Might Also Like: Cookie Baking & Cookie Decorating Classes You Might Like! Tags: Peanut Butter Cookies, Cookies, Sweet, Dessert, Baking, Peanut Cookies, Peanut Butter Cookie Recipe, Cookie Recipe Categories:

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Minestrone Soup 20 mins 6-10 servings Recipe you are creating: Minestrone Soup Minestrone is a thick soup from Italy. It's made with vegetables, often with the addition of pasta or beans, sometimes both. You can get creative with this soup! Load it up with in season veggies, this soup can become an any season favorite. Recipe Ingredients: 4 tablespoons olive oil 1 sweet yellow onion, chopped 2 medium carrots, peeled and chopped 2 medium ribs celery, chopped 1/4 cup tomato paste 2 cups chopped seasonal vegetables vegetables (potatoes, yellow squash, zucchini, parsnips, green beans or peas) 5 minced garlic cloves ½ teaspoon dried oregano ½ teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, with liquid 32 ounces vegetable broth 2 cups water 1 teaspoon salt 2 bay leaves Pinch of red pepper flakes Freshly ground black pepper 1 cup elbow or small shell pasta 1 can (15 ounces) Great Northern or Cannellini beans 2 cups baby spinach 1 teaspoons lemon juice Freshly grated Parmesan cheese, for garnishing Recipe Directions: Cook the pasta al dente according to package instructions. Rinse with cold water and drain well. Set aside. Place 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Once the oil has heated, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Sauté until the veggies are soft and the onions are translucent. Add the seasonal vegetables, garlic, oregano and thyme. Cook until the herbs are aromatic, about 2 minutes. Pour in the diced tomatoes and juices, broth and water. Add the salt, bay leaves and red pepper flakes. Raise heat to medium-high and bring the mixture to a boil and cover. Reduce heat to maintain a gentle simmer. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for about 5 minutes or until the greens are tender. Remove the pot from the heat. Remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with additional salt and pepper as desired. Garnish each bowl of soup with fresh grated Parmesan. Serve with warm 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 Soup Recipes, Minestrone Soup, Italian, Italian Soup, Fal Soup, Fall Soup Recipe, Minestrone Soup Recipe Categories: Vegetable

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Mushroom Risotto 15 mins 6 servings Recipe you are creating: Mushroom Risotto Our Mushroom Risotto is rich and creamy and full of flavor. Recipe Ingredients: 1 ½ cups Aborio rice 1 cup white wine 3 tablespoons butter 1 whole chopped onion 1 package of Baby Bella mushrooms, sliced 32 oz veggie or chicken stock Mix of Asiago, Parmesan and Romano cheeses, freshly grated Fresh parsley Recipe Directions: In a medium saucepan over medium heat, bring broth to a simmer. Reduce heat to low. Melt 2 tablespoons butter in a large pot or Dutch oven. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot. Melt remaining tablespoon of butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. Add about 1 cup hot broth. Stirring often, cook until the rice has absorbed most of the liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Cook until the risotto is al dente and creamy, but not mushy. (You might not need all the broth.) Add the mushroom mixture back into the rice. Stir in Parmesan and garnish with parsley. 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 Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Mushroom Risotto, How to make mushroom risotto, Savory, Rice, Italian Recipes, Risotto Recipe Categories: Vegetable, Pasta, Italian

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Chocolate Caramel Cake 1 hour 1 Cake Recipe you are creating: Chocolate Caramel Cake The irresistibly sweet duo of chocolate and caramel has long captured the hearts of dessert lovers worldwide, making it a beloved staple in cake recipes. This combination's popularity isn't merely a trend but a testament to its timeless appeal. From the gooey, velvety layers of caramel nestled within rich, moist chocolate cake to the delicate drizzle on top, chocolate and caramel together create a symphony of flavors that entices the palate in a way few other combinations can. Chocolate, with its deep, complex flavors ranging from sweet and milky to dark and bitter, provides a perfect canvas for caramel's rich, buttery sweetness. The contrast between the two, when done right, strikes a perfect balance that elevates a simple cake into a decadent dessert. The popularity of chocolate and caramel in cake recipes also speaks to our collective craving for comfort and indulgence. In times of celebration or when seeking solace in a slice of cake, the combination of chocolate and caramel offers a comforting familiarity with the promise of a luxurious treat. Additionally, the creativity bakers put into incorporating these ingredients—whether it’s in the form of a molten lava cake with a caramel center or a layered chocolate cake with a caramel buttercream frosting—continues to push the boundaries of dessert making, ensuring that this beloved duo remains at the forefront of baking trends. As we continue to explore and experiment with these flavors, the chocolate and caramel pairing stands as a testament to the joy and artistry of baking, making it clear why this combination will forever hold a special place in our hearts and our dessert menus. Our chocolate and caramel cake is gooey and delicious. Check out the recipe or watch the visual recipe video to learn how to make this yummy cake! Recipe Ingredients: 1 recipe of our whipped ganache (or your own) Sea salt flakes (Maldon sea salt) 1 recipe of our Swiss meringue buttercream (or your own) Chilled devils food cake layers (3 layers) 1 recipe of our caramel filling (our recipe our your own) 1m tip Offset Spatula Parchment paper Cake serving plate Recipe Directions: Creating a decadent dessert cake is both an art and a delightful challenge, offering a sublime experience for those who undertake it. Starting with devil's food cake layers that are well chilled, enhances the ease of assembly and ensures the structural integrity of the cake. The use of rich ingredients like whipped ganache, Swiss meringue buttercream, and caramel filling, combined with a hint of flake sea salt, elevates the cake's flavor profile, balancing sweetness with the complex notes of saltiness and the deep, luxurious texture of the ganache and buttercream. The process of layering these components is as important as the ingredients themselves. Secure a layer of cake at the bottom of your cake plate using buttercream to secure the base layer to the dish. The application of caramel sauce as the first layer followed by the whipped ganache before adding subsequent cake layers not only adds to the cake's moistness and flavor but also introduces a rustic charm to the dessert. The technique of allowing the caramel to drip down the sides of the cake layers as they are stacked adds an inviting, gourmet appearance that tempts the palate even before the first bite. Using a crème brûlée torch to gently melt the caramel ensures a smoother texture and better drip effect, while the addition of cake dowels provides stability to the towering creation. Piping the ganache and buttercream, then topping the cake with a final drizzle of caramel sauce and a sprinkle of sea salt, not only adds to the visual appeal but also to the complex flavor profile. This dessert cake, rich in chocolate and accented with salted caramel, is a testament to the joy of baking and the pleasure of indulgence, making it an ideal treat for special occasions or anytime of the year especially for the chocolate lover! Watch the full visual recipe video below for step-by-step instructions. Enjoy! You Might Also Like: https://www.youtube.com/watch?v=N3fBydaZVmE 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: salted caramel, caramel, cake, caramel chocolate cake, salted caramel recipe, cake decorating ideas, chocolate cake, caramel chocolate cake tutorial, salted caramel chocolate cake, caramel cake recipe, caramel cake, salted caramel cake, cake decorating, chocolate caramel cake, dessert, how to make chocolate cake, baking, how to make, easy cake decorating ideas, how to make chocolate caramel cake, how do you make a chocolate caramel cake, how to make a salted caramel cake, how to Categories: Cake, Cake Decorating

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Cream Cheese Rangoons 10 mins 6 Recipe you are creating: Cream Cheese Rangoons If you love crispy, golden takeout snacks, you need to try these Cream Cheese Rangoons at home. They’re crunchy on the outside, smooth and creamy on the inside, and way easier than you think. This is one of those easy appetizer recipes that hits every time. Making Cream Cheese Rangoons yourself gives you full control. You get fresh flavor, better texture, and you can skip the mystery ingredients. Plus, they’re cheaper to make in batches and freeze, so you always have a quick snack ready. That alone makes this one of my go-to homemade Rangoon's recipes. People love making Rangoon's because they’re simple, fast, and customizable. You can keep them classic with cream cheese and chives or add crab, garlic, or green onion. And that crispy bite straight out of the fryer? Yeah, that’s the reason. A few tips so yours come out right. Don’t overfill or they’ll pop open. Seal the edges tight with egg wash so the filling stays inside. Keep your oil around 350°F so they cook evenly and don’t get greasy. Fry in small batches so the temp doesn’t drop. Watch the full video to see how I make these step by step, then grab the full Cream Cheese Rangoons recipe and try it yourself. Once you do, you’re probably not going back to takeout. Recipe Ingredients: 2 containers whipped cream cheese A handful of fresh chives Wonton wrappers 1 egg (beaten for egg wash) Vegetable oil for frying Recipe Directions: Add whipped cream cheese to a bowl or mixer. Mix until smooth, then add chopped chives and mix again until combined. Scrape down the sides so everything blends evenly. Transfer the mixture into a piping bag. Cut a small opening at the tip. Lay out wonton wrappers and keep them covered with a damp towel so they don’t dry out. Pipe a small amount of filling into the center of each wrapper. Lightly brush the edges with egg wash. Fold into a triangle and press firmly to seal all edges. Make sure they’re fully sealed so they don’t open while frying. Heat vegetable oil to 350°F. Keep it between 340°F and 360°F while cooking. Fry a few at a time so you don’t crowd the pan. Cook for a few minutes, turning as needed, until golden brown. Remove and place on a rack or paper towels to drain. Serve hot. You Might Also Like: https://www.youtube.com/watch?v=JZ6ur_L3eVs Tags: cream cheese rangoons, crab rangoon recipe, rangoons recipe, homemade rangoons, easy appetizer recipes, wonton recipes, fried wontons, cream cheese wontons, how to make rangoons, chinese takeout recipes, crispy rangoons, appetizer ideas, party snacks, quick appetizers, deep fried recipes, easy snack recipes, cooking at home, recipe video, food youtube, viral food recipes Categories: Make Your Own

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Sweet and Sour Sauce 15 mins 2 servings Recipe you are creating: Sweet and Sour Sauce This simple and delicious sweet and sour sauce has just the right amount of tang. Serve over grilled chicken, pork, or seafood. Guaranteed to become a family favorite! Recipe Ingredients: 3/4 pound grilled boneless chicken, fresh off grill For the sauce 3/4 cup chicken broth 1 tablespoon corn starch 1 can pineapple tidbits Juice from pineapple tidbits 2 tablespoons apple cider vinegar 3 tablespoons brown sugar 2 teaspoons soy sauce Recipe Directions: Drain pineapple juice into a saucepan. Add chicken broth and cornstarch and stir until cornstarch is blended. Add apple cider vinegar, brown sugar, and soy sauce. Bring mixture to a boil over medium heat. Stir constantly until mixture has thickened. Pour half over the hot chicken. Garnish with pineapple tidbits. Variation Substitute fast food Asian grilled boneless chicken for the grilled chicken for a quick and easy meal! 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: How to make sweet & sour sauce, Savory, Chinese Food, Sweet and Sour Sauce Recipe Categories: BBQ