ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Red Velvet Cake 15 mins 2- 8" Round Cakes Recipe you are creating: Red Velvet Cake Red Velvet Cake is a kid favorite! This cake is soft and moist with a delicate chocolate flavor and red tint. Delicious with our creamy buttercream icing. Recipe Ingredients: 1 1/2 sticks unsalted butter, at room temperature. 2 1/4 cups sugar 3 eggs 2 egg yolks 3 3/4 cups cake flour 2 tablespoons cake enhancer 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons kosher salt 1/2 cup Dutch-processed cocoa powder 3/4 cup buttermilk 3/4 cup Crème fraîche 1/3 cup red food coloring 2 teaspoons vanilla extract Recipe Directions: Heat oven to 350 degrees. Cream together butter and sugar until light and fluffy (2-3 minutes). Scrape the bowl to ensure all ingredients are combined. In a separate bowl, whisk the eggs, egg yolks until they are thoroughly combined. Slowly pour the egg mixture into the butter and sugar mixture and beat until combined. Scrape the bowl to ensure all ingredients are combined. In a separate bowl, shift the dry ingredients together. Whisk the buttermilk with the crème fraîche and vanilla together in a small bowl. On low speed, alternate the addition of the flour and crème fraîche mixture into the butter mixture. Be careful not to overmix. Remove the bowl from the mixture. Use a spatula to scrape the sides and bottom of the bowl. Make sure the batter is completely incorporated. Spoon batter evenly into the two 8 inch cake pans. Bake for 50 minutes or until the cake springs back when touched in the center. Allow to cool completely in the pans on a wire rack. Ice with Butter based buttercream . You Might Also Like: Recommended Recipes: Butter based buttercream Tags: Cake Recipe, Red Velvet Cake, Red Velvet Cake Recipe, Traditional Red Velvet Cake, How to make red velvet cake Categories: Cake, Cake Decorating

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Semi-Homemade Limoncello Cake 10 mins (2) 8" rounds Recipe you are creating: Semi-Homemade Limoncello Cake This modified cake mix is made with Limoncello, an Italian lemon liqueur. Its super easy and it taste delicious! Recipe Ingredients: This recipe is part of the Art of Cake Decorating Course . For this recipe and 14 more cake recipes join our Art of Decorating video on demand class ! Recipe Directions: This recipe is part of the Art of Cake Decorating Course . For this recipe and 14 more cake recipes join our Art of Decorating video on demand class ! You Might Also Like: Classes you might like! Tags: Lemon Cake, Limoncello Cake, Lemon Cake Recipes, Limoncello Cake Recipes, Cake Decorating, Cake Baking, Modified Cake Mix Recipes Categories: Cake, Cake Decorating, Cupcake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Homestyle Lasagna 15 mins 12 servings Recipe you are creating: Homestyle Lasagna Our spaghetti sauce is the perfect base for our home style lasagna! We add extra flavor to our cheese filling as well as a nice layer of cheddar and mozzarella cheeses on top! Recipe Ingredients: Our spaghetti meat sauce recipe 2 packages lasagna noodles For the filling: 1 egg 2 cups ricotta cheese 1 cup Parmesan cheese 1 cup mozzarella cheese 1 tablespoon fresh basil, chopped 1 garlic clove, minced 1 cup each mozzarella and cheddar cheese for topping Recipe Directions: Prepare our semi-homemade meat sauce recipe. Combine filling ingredients and set aside. Preheat oven to 375 degrees. Cook lasagna noodles according to package directions. Run cold water over the noodles and lay on cookie sheet sprayed with cooking spray. Spread a layer of meat sauce in the bottom of a lasagna baking pan. Top with a single layer of lasagna noodles. Spread a layer of cheese mixture on top of the noodles. Add a thin layer of meat sauce. Repeat layers. The top layer will be noodles. Mix mozzarella and cheddar cheese and top the final layer of noodles. Bake uncovered until bubbly, about 40 minutes. Remove from oven and allow to stand 10-12 minutes. 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: Homestyle Lasagna, How to make homestyle lasagna, Savory, Lasagna, How to make lasagna, Lasagna Recipe Categories: Pasta, Italian

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Flat Bread Sammies 10 mins 2 Recipe you are creating: Flat Bread Sammies This Turkey Club Greek Flatbread Sandwich is a fast lunch or easy dinner you can make in minutes. You’ll layer smoked turkey, crispy bacon, cheese, sprouts, and mixed greens inside soft Greek flatbread with mayonnaise and honey mustard. It’s simple, filling, and easy to change with your favorite toppings. You can toast the flatbread for extra crunch or keep it soft. Add another layer of turkey, bacon, or cheese if you want a heartier sandwich. Fresh alfalfa sprouts and spring greens add texture, while the honey mustard gives it a little sweetness. If you're looking for a quick meal that comes together fast, give this Turkey Club Greek Flatbread Sandwich a try. Recipe Ingredients: 2 pieces Greek flatbread 2 tablespoons mayonnaise 1 tablespoon honey mustard 1/4 cup alfalfa sprouts 1/2 cup spring mixed greens 2 slices cheese 4 to 6 slices smoked turkey 2 to 4 slices cooked crispy bacon Recipe Directions: Separate the Greek flatbread and match the pieces so they fit back together. Toast the flatbread if you like. Spread mayonnaise on the bottom piece of flatbread. Spread honey mustard over the mayonnaise. Layer the alfalfa sprouts, spring mixed greens, cheese, smoked turkey, and crispy bacon. Spread mayonnaise and honey mustard on the top piece of flatbread. Add another layer of sprouts and mixed greens. Place the top flatbread over the sandwich. Slice if desired and serve right away. You Might Also Like: https://www.youtube.com/watch?v=Hq02dlBHp5E Tags: turkey club greek flatbread sandwich, turkey club sandwich, greek flatbread sandwich, flatbread sandwich, turkey sandwich, easy sandwich recipe, quick lunch ideas, smoked turkey sandwich, bacon sandwich, turkey bacon sandwich, greek flatbread recipe, best turkey sandwich, lunch recipes, easy recipes, sandwich recipes, how to make a turkey club, turkey club recipe, lunch ideas, homemade sandwich, flatbread recipes, easy flatbread recipe, epicurean delights Categories: Make Your Own, No Bake, Savory, Turkey

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Homemade Self-Rising Flour 5 mins 1 Cup Recipe you are creating: Homemade Self-Rising Flour Skip the store run—make your own self-rising flour with just three pantry staples: all-purpose flour, baking powder, and salt. This simple DIY mix works great for biscuits, pancakes, and quick breads. Plus, get tips for adjusting based on different flour brands like King Arthur, Bob’s Red Mill, or Gold Medal. Recipe Ingredients: 1 cup all-purpose flour* 1 ½ teaspoons baking powder ¼ teaspoon salt Recipe Directions: Add the flour, baking powder, and salt to a bowl. Whisk it together until fully mixed. Use immediately or store in an airtight container for up to one month. *Adjusting for Higher Protein Flour Brands If you’re using a higher protein flour like King Arthur or Bob’s Red Mill (around 4 grams of protein per ¼ cup), your self-rising flour will behave a little differently than if you’re using something like Gold Medal (which has about 3 grams per ¼ cup). That protein difference affects texture, structure, and how your baked goods rise. Here’s the deal—higher protein = stronger gluten. That means your biscuits or muffins might come out a bit tougher or chewier unless you tweak things slightly. So, if you're using King Arthur or Bob's Red Mill, here's how to adjust: Use a lighter hand when mixing. Don't overwork the dough or batter. You want to mix until just combined. Overmixing = dense, tough results. Sub in a tablespoon of cornstarch per cup of flour. This brings the protein content down and softens the flour. Just scoop out 1 tablespoon of the all-purpose flour per cup and replace it with cornstarch before adding your baking powder and salt. Add a tiny bit more fat (butter, oil, etc.) if you're doing something like biscuits or quick bread. Fat shortens gluten strands and softens the final product. You don’t have to do this every time, but if you’re trying to match the softness of biscuits or muffins made with lower-protein flour like Gold Medal, it helps. Otherwise, your results might be a little firmer or breadier—not bad, just different. And honestly, if you're baking something rustic or hearty like cornbread or savory muffins, you might actually prefer the structure from higher-protein flours. But for soft, flaky biscuits or tender cakes, give the cornstarch trick a shot. You Might Also Like: Tags: Homemade Self-Rising Flour, Homesteading, Homestead Kitchen, Recession Recipes, 1800's cocktails, Pantry Swaps Categories: Make Your Own

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Peppermint Doctored Cake Mix 10 mins 8 Recipe you are creating: Peppermint Doctored Cake Mix Take a plain old chocolate cake mix and elevate it into a peppermint cake with simple ingredients! Recipe Ingredients: 1 white cake mix 1 cup unbleached AP flour 2 cups granulated sugar 3/4 teaspoon sea salt 4 Egg whites (or use pasteurized liquid egg whites) 1 1/3 cups buttermilk or regular milk 2 tablespoons melted butter 1 cup sour cream 1 teaspoon Peppermint Bakery Emulsion or Peppermint Extract Recipe Directions: Peppermint Cake In a large bowl, sift all dry ingredients then combine remaining ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour the batter into three greased and floured 8-in. baking pans. Bake at 350° degrees until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks too cool completely. Alternatively you could pour 1/3 of the batter into an 8” round and use the remaining batter to make cupcakes. You Might Also Like: Classes you might like! Tags: How to modify a cake mix, Doctored cake mix, How to doctor a cake mix, Doctored cake mix recipes, modified cake mix recipes Categories: Cake, Cupcake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Decorative Pumpkin Pie 15 mins 1 Pie Recipe you are creating: Decorative Pumpkin Pie Billie has a few tricks to share with you in this intensely flavorful pumpkin pie recipe. Don't stock up on evaporated milk and white sugar! This recipe's secret ingredients make it a delicious variation of the Libby's classic recipe. Recipe Ingredients: For the crust: 2 cups unbleached flour 1/2 cup sugar 1/2 teaspoon salt 1/2 cup butter 1/4 cup Crisco All-Vegetable shortening Crushed honey roasted pecans for garnish For the filling: 3/4 cup brown sugar 2 teaspoons Saigon cinnamon 1 teaspoon pumpkin pie spice 1/8 teaspoon cloves 1/2 teaspoon salt 2 large eggs 1 1/2 cups heavy whipping cream 1 15 ounce can Libby's pumpkin Recipe Directions: Make the crust first! Stir flour, sugar and salt in a large bowl. Cut the shortening and butter into the flour mixture using a pastry blender, fork (or your hands!) until incorporated into small pieces (about the size of a pea). Gradually add cold water, one tablespoon at a time, until the dough holds together and you have a smooth ball. Cut the dough in half. NOTE: The other half will be used for the autumn leaves on the crust. Put one half of the dough on a large sheet of waxed paper and top with a second sheet of waxed paper. Use your rolling pin to roll the dough out into a circle. Remove the top piece of waxed paper. Place dough side down into a 9-inch deep dish pie pan. Bake at 350 degrees for 15 minutes. Directions for the filling: Increase oven temperature to 425 degrees. Mix brown sugar, cinnamon, pumpkin pie spice, cloves and salt in a small bowl. Beat the eggs in a large bowl. Mix in pumpkin and sugar-spice mixture. Gradually beat in the heavy whipping cream. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees. Bake 45 minutes OR, if you want to be super creative and add autumn leaves to the crust, bake for 30 minutes and add the leaves. Directions for the leaves: Use a small maple leaf cookie cutter and the second half of the pie dough. Roll out the dough and cut out the maple leaves. Use food coloring you have in the cupboard. Mix red and yellow for the orange. You can use black food color paste with a bit of water to make the veins on the leaves. Place the food coloring into separate bowls of red, orange, yellow and black. Use a small paint brush and paint the colors on the leaves. NOTE: You don't have to go out and buy an artist brush, just steal one from your kids or grandkids. Brush with egg white when done. Once the pie has baked the additional 30 minutes, take it out of the oven. Brush the crust with egg white (just enough for one leaf at a time) and place the leaf on the crust. Repeat until you have lined the entire crust with leaves. Place the left over leaves on a cookie sheet. Place in the oven with the pie and bake for 15 minutes. Let cool and sprinkle the leaves with the crushed honey roasted pecans. NOTE: If your pie splits, you can place some of the baked left over leaves on top to cover the split. Since the crust has a bit of sugar, the leaves taste like a shortbread cookie. Pile the remainders on a plate and eat with a glass of milk. Just remember, you did all the work so you don't have to share them if you don't want to! 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: Decorative Pumpkin Pie, How to make decorative pumpkin pie, Dessert, Fall Pie Recipes, Pie Recipes, Fall Pies, Pumpkin Pie, Pumpkin Pie Recipe Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Lime & Poppy Seed Cupcakes 15 mins 2 dozen Recipe you are creating: Lime & Poppy Seed Cupcakes This recipe was sent to us by Rebekah Allan, of Angel Cakes. This perfect summer cupcake combines the flavors of vanilla and lime. It also has some unique ingredients (like corn flour!) and is garnished with poppy seeds. Try it out and let us know what you think! Recipe Ingredients: Batter: 200 grams unsalted butter 220 grams sugar Zest of 2 limes 3 eggs 1 teaspoon vanilla extract 1⁄2 teaspoon salt 300 grams self rising flour 75 grams corn flour 1 cup milk 40 grams poppy seeds Buttercream Icing: 250 grams unsalted butter 500 grams powdered sugar Juice of 1 small lime Lime Syrup: 220 grams bakers sugar Recipe Directions: Preheat oven to 175 degrees. Soften butter to room temperature, add sugar and lime zest and beat for 3 minutes. Add eggs, vanilla and salt, mixing on slow speed until incorporated. Sift in flour; add poppy seeds and milk, mix on slow speed until incorporated, scrape down sides of bowl and mix on medium for 30 seconds. Spoon mixture into cupcake papers; bake for 35 min or until tooth pick comes out clean. Cool. To make Lime syrup – Combine sugar and juice in a small saucepan over medium heat; stir until sugar dissolves; bring to a boil and simmer for 5 minutes until thickens slightly. Spoon over cupcakes. To make butter cream – soften butter to room temp and add to mixing bowl with icing sugar & lime juice. Beat for 3-5 minutes until light. Pipe onto cupcakes. You Might Also Like: Classes you might like! Tags: Lime & Poppy Seed Cupcakes, Cupcakes, How to bake cupcakes, Poppy Seed Cupcakes, Dessert, Sweet, Poppy Seed Cupcake Recipe, Lime Poppy Seed Cupcake Recipe, Lime Poppy Seed Muffin Recipe, Sweet Bread Categories: Cupcake, Cake, Muffin, Bread

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Basil Bow-tie Pasta Salad 20 mins 4-6 servings Recipe you are creating: Basil Bow-tie Pasta Salad Summer salads are my favorite way to take the stress out of cooking, especially when the weather gets warmer. In season herbs jazz up any salad including my basil bow-tie pasta salad. Recipe Ingredients: 2-4 grilled chicken breasts 1 package Bow-Tie pasta Fresh basil 1/2 to 1 cup Parmesan cheese Regular or light Caesar dressing Recipe Directions: Bring 4 - 6 quarts of water to a rolling boil, add salt to taste. Add bow-tie pasta to boiling water. Stir gently. Return to boil. For al dente pasta, boil uncovered for 11 minutes. Remove from heat and drain. Allow pasta too cool. Toss with fresh basil, Parmesan cheese and grilled chicken pieces. Add cherry tomatoes and lettuce. Toss with Caesar dressing. Variations: You can also serve hot as a main dish: Cook pasta as directed above. Remove from heat and drain. Toss with fresh basil, Parmesan cheese and Caesar dressing. Cut the grilled chicken into bite sized pieces and toss with pasta. Serve immediately. You Might Also Like: Recommended Recipes: Easy Summer Salad Recipe 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: Basil Bowtie Pasta, Bowtie Pasta, Pasta, Quick Side Dishes, Basil Pasta, Bowtie Pasta Recipes, Pasta Recipes, Savory Categories: Italian, Pasta

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Avocado Cilantro Lime Dressing 5 8 (2 tablespoons each) Recipe you are creating: Avocado Cilantro Lime Dressing Creamy Avocado Cilantro Lime Dressing is quick to make and packed with fresh flavor. In this video, you'll see how to turn a ripe avocado, fresh lime, cilantro, and a few pantry staples into a smooth dressing that's ready in minutes. This Avocado Cilantro Lime Dressing works well on salads, tacos, burrito bowls, grilled chicken, shrimp, roasted vegetables, and as a dip for fresh veggies. You can adjust the sweetness and seasoning to fit your taste, making it easy to use with your favorite meals. If you're looking for a fresh homemade dressing that comes together fast, give this recipe a try. Recipe Ingredients: 1 ripe avocado 1 lime, juiced 1/2 teaspoon ground cumin 1 teaspoon honey powder, divided (add more to taste) 1/4 cup fresh cilantro, roughly chopped 1/2 teaspoon kosher salt, or to taste 2 tablespoons olive oil 2 to 4 tablespoons water, as needed for desired consistency Recipe Directions: Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor. Add the lime juice, ground cumin, 1/2 teaspoon of the honey powder, cilantro, kosher salt, olive oil, and 2 tablespoons of water. Blend until smooth. Add more water if you want a thinner dressing. Taste the dressing and add the remaining honey powder if you'd like a little more sweetness. Adjust the salt if needed. Blend again for a few seconds until smooth. Serve right away over salads, tacos, burrito bowls, grilled meats, or use it as a dip. Garnish with extra chopped cilantro if desired. You Might Also Like: https://www.youtube.com/watch?v=DZzlzJHrC-Q Tags: avocado cilantro lime dressing, avocado dressing, cilantro lime dressing, creamy avocado dressing, homemade salad dressing, easy salad dressing, avocado recipe, healthy dressing, green goddess dressing, cilantro dressing, lime dressing, salad dressing recipe, dressing recipe, homemade dressing, fresh dressing, taco dressing, burrito bowl dressing, mexican salad dressing, southwest salad dressing, easy recipes, quick recipes, cooking channel, food recipes, chef michele Categories: Sauce, Savory, Make Your Own, Condiment