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Saturday, May 24, 2014 7:11:36 AM America/New_York
1 cup Hi Ratio Shortening 2 Tbsp Meringue Powder 1 tsp Pure Vanilla Extract 1 tsp Butter flavoring 1/4 cup Whole Milk, plus a few teaspoons for desired consistency 2 lbs Powdered Sugar, sifted
Saturday, May 24, 2014 6:41:51 AM America/New_York
1/2 cup sugar 1 cup (2 sticks) butter 1/2 Tbsp Vanilla extract 1 tsp grated lemon zest pinch salt 1 large egg 2 1/4 all purpose flour
Saturday, May 24, 2014 6:32:48 AM America/New_York
3/8 cup plus 1 Tbsp sugar 1/4 cup plus 1 Tbsp cornstarch 4 large egg yolks 16 oz whole milk 1 1/2 tsp vanilla pinch salt
Saturday, February 1, 2014 8:57:41 AM America/New_York
Toffee Almond Panna Cotta 2 3/4 cups heavy cream 1 1/4 cup flavored creamer of choice 2 Tbsp powdered gelatin 8 tablespoons (90ml) cold water
Thursday, January 23, 2014 7:40:50 PM America/New_York
Homemade Marshmallows 2 tablespoons Sweet Wise powdered gelatin 8 tablespoons cold water 2 cups granulated sugar 1/2 cup cold water 1/4 teaspoon salt 2 teaspoons vanilla extract (alternatively, 1 tsp vanilla and 1 tsp flavor of choice) Optional: Color of choice, or just leave white
Sunday, November 24, 2013 1:22:58 PM America/New_York
Whole Milk Ricotta 1 Gallon Whole Cow Milk or Goat Milk 1/2 cup Heavy Whipping Cream 1 teaspoon powdered Citric Acid (from Sweet Wise)** 2 teaspoons Kosher Salt
Wednesday, November 20, 2013 11:00:11 AM America/New_York
FOR THE CRUST: 12 ladyfingers 1/2 stick (4 tablespoons) butter, melted FOR THE FILLING: 3 packages (8-ounces each) cream cheese, softened 1 cup ricotta cheese (see Sweet Wise homemade Ricotta recipe, or use storemade) 2 cups sour cream 1 1/2 tablespoons vanilla 1 tablespoon lemon juice 1 cup sugar 3 eggs (should measure 1/2 cup)
Tuesday, April 30, 2013 10:07:10 AM America/New_York
1 3/4 cups All Purpose Flour 2 cups Cake Flour 2 1/2 tsp. Baking Powder 3/4 tsp. Salt 1 Tbsp Pure Vanilla Extract 1 cup unsalted Butter, at room temperature 3 cups Granulated White Sugar 3 Tbsp Vegetable Oil 7 Egg Whites, at room temperature 1 1/2 cups Whole Milk, at room temperature
Tuesday, April 30, 2013 10:05:38 AM America/New_York
2 2/3 cup All Purpose Flour 1 cup Cocoa Powder 6 Tbsp. DARK Cocoa Powder 2 tsp. Baking Powder 1 tsp. Baking Soda 1 tsp. Salt 1 cup (8 oz) Sour Cream, at room temperature 1 tsp Pure Vanilla Extract 1 tsp Pure Almond Extract 1 cup Butter, at room temperature 3 Tbsp Vegetable Oil 2 cups Granulated White Sugar 2 Whole Eggs, at room temperature 1 1/4 cups Strong Brewed Coffee, cooled
Tuesday, April 30, 2013 9:59:19 AM America/New_York
10 Egg Whites 2 1/2 Cups Granulated White Sugar 1 tsp salt 1 1/2 pounds salted butter 2 tsp Pure Vanilla Extract
Tuesday, April 30, 2013 9:38:59 AM America/New_York
1 Cup White Granulated Sugar 1 Cup water Combine Ingredients in a medium saucepan and bring to a boil. Allow to cool completely. Makes 1 1/3 cups. Flavor Options: Citrus Syrup: Add 1 Tbsp fresh zest of lemon, lime, or orange, and allow to come to a boil together. Allow rind to remain in syrup and steep until cool. Strain and use as needed.
Tuesday, April 30, 2013 9:31:15 AM America/New_York
Basic Roll Out Cookie Recipe 1 -1/4 cup Butter, softened 2 cups Granulated Sugar 2 eggs 1 -1/2 tsp Vanilla Extract 4 drops Almond Oil (find this at Sweet Wise in Nashville) 5 cups All Purpose Flour 2 tsp Baking Powder 1 tsp Salt 1/2 cup Milk Additional flour for rolling surface Preheat oven to 375 F. Cream butter and sugar in mixing bowl until fluffy. Add eggs and flavorings and mix well. Combine flour, baking powder, and salt in a bowl and set aside. Add the dry ingredients a little at a time, alternating with the milk until all have been incorporated. The dough will be stiff at the end of the mixing process; it might be necessary to add remaining flour by kneading. Flour your rolling surface, and roll to about 1/4 inch thick. Cut into desired shapes, and place on ungreased baking sheet or Silpat. Bake for 9-11 minutes, or until just starting to brown on the edges. After cooling, decorate as desired. Option 1. You can use your Christmas (or whatever cutter fits your theme) cookie cutter assortment to cut, bake, and decorate as you desire. I like to use Royal Icing (we have a great mix that you just add water to). If you use the entire recipe for cut out cookies, you will get approximately 45 three inch round cookies. Option 2. Stained Glass. You will need a silpat (or any stick silicon baking mat) for these stained glass cookies. Cut shapes, then cut more shapes OUT of that shape. For instance, cut a square, and place it on the baking mat. THEN cut 4 squares out of that, as if cutting the panes out of a window (cutting after it's moved helps it keep from distorting its shape). Fill each pane with crushed hard candy (like jolly ranchers or life savers). Bake as normal, and the candy will melt into the cavity. LET COOL COMPLETELY BEFORE MOVING! After cool, you can life them off and enjoy! Think of these shapes of stained glass cookies: A large teddy bear with a heart in the middle, a star with another star cut out (or hearts on Valentine's Day), a Christmas ornament with mini shapes cut out, the possibilities are endless! You can even hang them from the tree if you'll make a little hole before you bake them for a ribbon to go through. Option 3: To make colored candy cane cookies (or any mixed color cookie), color equal parts dough (like ½ cup each) red and green. Take a piece of each about the size of a large gum ball. Roll out into a snake about 5 inches long. Lay them beside each other, and then twist. Lay on cookie sheet and bake as above. Option 4: Raspberry Thumbprint Cookies 1 cup Roll Out Cookie Dough (just take 1 cup of finished dough) 1/4 cup Raspberry Jam or Raspberry Filling (or green apple jelly) 1/4 cup sliced almonds, slightly crushed water Preheat oven to 350 degrees. Portion dough into 24 balls. Dip in water, then roll in almonds. Place on ungreased cookie sheet or Silpat a few inches apart, then press into the center of each cookie with your thumb to make a cavity. Fill cavity with raspberry filling. Bake about 10 minutes until almonds start to brown slightly. Option 5: Powdered Wedding Cookies 1 cup Roll Out Cookie Dough 1/8 tsp Cinnamon 1/4 cup finely chopped Pecans Powdered Sugar Preheat oven to 400 degrees. Mix Cinnamon and Pecans into dough. Chill for 20 minutes to help cookies keep their shape. With a small cookie scoop, scoop cookies onto ungreased cookie sheet or Silpat. Bake 10-12 minutes. Let cool 5 minutes, then roll cookies generously in powdered sugar.
Tuesday, April 30, 2013 9:24:56 AM America/New_York
16 oz Bag Dry Fondant (Item 1915) 2 Tbsp Milk or Whipping Cream 6 Tbsp Butter or Margarine 4 oz Desiccated Coconut (Item 5249) 1 tsp Coconut Flavor (Item 1376), optional for coconut lovers! 1 pound Milk or Dark Chocolate Merckens Wafers
Tuesday, April 30, 2013 9:16:58 AM America/New_York
Kathy likes to fill her cake pans approximately 2/3 full, so the cake will rise nice and high and you can level them off to be the exact same height. Excess cake can be used in trifles or cake pops. Kathy suggests to put this much batter for the corresponding pan, and all her cake recipes are listed in cup volume as opposed to what size cakes they make. That way, you can calculate how much batter you need to make, and how many ingredients you need to buy when preparing for baking.
Tuesday, April 30, 2013 9:05:18 AM America/New_York
4 c. Granulated Sugar 3 1/2 c. All Purpose Flour 3/4 c. Cocoa Powder 3/4 c. Dark Cocoa powder 1 Tbsp baking powder 1 Tbsp baking soda 2 tsp salt 4 eggs (at room temp) 2 c. whole milk (warmed) 1 c. vegetable oil 1 1/2 Tbsp Pure Vanilla Extract 2 c. boiling water
Tuesday, April 30, 2013 8:55:33 AM America/New_York
Our friend Carrie was kind enough to allow us to post her recipe on our website. We find this recipe perfect for a number of uses, particularly the Cricut and the formerly “elusive” JEM cutters!