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On this show, I am going to be talking about ways you can bake with Oreo cookies. Oreos are Amercia's favorite cookie! We are going to celebrate our 160th eposide by talking about some awesome cookies! On this show I am going to explain what an oreo is, the history and origin of Oreos, what you can make with oreos, some common oreo dishes, and finally the different kinds of Oreos Nabisco makes. I also have a fried oreo, oreo cheesecake, oreo brownie, and oreo ice cream recipes in store for you. Feel free to call in at 646-716-6458 with any oreo questions, tell me your favorite oreo, ask cooking or baking questions. Help me celebrate 160 episodes by listening and eating oreos!
It's that time of yearr agian!!!!!!!! It's Pumpkin season and Alex loves everything about Pumpkins. Alex loves to carve Pumpkins for Halloween and he also loves to cook and bake with Pumpkins. But on this show, Alex is going to explain how you can cook and bake with pumpkins. Topics for this show include the kinds of pumpkins there are and the kinds good for cooking and baking, some common pumpkin dishes and pumpkin desserts, how to use a pumpkin as a garnish,and so much more. If you love fall and you love Pumpkins then this show is for you!!!! I will be giving out my famous and delicious Pumpkin whoopee pie recipe once agian, a pumpkin cheesecake recipe, a delicious pumpkin doughnut recipe,and finally a pumpkin ravolii recipe. Feel free to call in at 646-716-6458 with any pumpkin questions, any fall baking questions, tell me your favorite pumpkin dessert and more. Enjoy the show!
Happy Halloween 2013!
M and M candy are very common around the world. Whether they are eaten as a snack, given out during Halloween or to be baked in a dessert. On this show, Alex is going to tell you how you can bake with M and m candy. Alex is going to briefly explain M and M candy how it started and such, then talk about some common desserts that include M and Ms, what you can bake with M and M's and more. If you love M and M's this show is for you!!!!! I will have my awesome M@M cookie recipe in store, M@M brownie recioe, M@M icecream recipe, and M@M pancake recipes in store for you! Feel free to call in at 646-716-6458 with any m@m questions, talk m@m baking, tell me what you use M@ms for, and more. Dial 646-716-6458. While listening to the show, enjoy some M@ms .....
Happy Halloween 2013!
Ever wonder what you needed to bake delicious sweets at home? Well then this show is for you. I will be discussing the basic baking equipment you need to start baking at home, the basic baking ingredients. I will also talk about Pies, cakes, cookies, pastries, and breads. You'll be ready to start baking desserts. Also on this epsiode I will be giving out my delicious Oreo Cheesecake recipe, Red Velvet Cheesecake brownies, and chocolate chip cookie recipe. Tune in this is set to be an awesome show! :)
Today Laura Theodore, the Jazzy Vegetarian welcomes guitarist, Jeff Pevar to talk about his debut CD: From the Core. Jeff is a guitarist, composer, producer, performer and multi-instrumentalist who has brought his unique style on stage and in the studio to such world renowned artists as Crosby, Stills & Nash, Ray Charles, James Taylor, Carly Simon, Kenny Loggins, Joe Cocker, Jefferson Starship, Laura Nyro, David Foster, Rickie Lee Jones, CPR (w/ David Crosby & James Raymond) and many others. Jeff is a sought after session musician who recently completed his first independent movie score. Jeff is constantly involved with many such projects for film and recording. In addition, Laura will chat with Celine Steen who is writer of several cookbooks, the latest being Whole Grain Vegan Baking. Celine has photographed recipes appearing in the cookbooks of several other authors, and has a popular blog: Have Cake Will Travel.
Amy's Baking Company can only be described as an object lesson in what NOT to do if you want to protect your brand online and in social media.
If you haven't heard about this episode of Ramsay's Kitchen Nightmares yet, you probably will soon, as the firestorm in social media that the company generated when they engaged the commentors on social networks has been one for the record books.
What lessons have YOU learned about social media from this or your own experiences in engaging with negative commentors on your social sites?
Join Tamara as she chats with an expert baker from King Arthur Flour, Robyn Sargent.
King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 to provide pure, high-quality flour for residents of the newly formed United States. More than 220 years later, they’re the nation’s premier baking resource, offering everything from top-quality baking products to inspiring educational programs—all backed by the passion and commitment of their dedicated employee-owners.
Robin has been with King Arthur Flour since 1993. For many of those years she manned the Baking Hotline, fielding baking questions from as far away as Japan. She spreads the good King Arthur word through classes at the New England Culinary Institute, baking segments on local television, as instructor and curriculum writer for the King Arthur Flour Baking Education Center, and on the road in King Arthur's Traveling Baking Demos. She also writes a column for The Baking Sheet. She received baking accreditation through the American Institute of Baking and lives in Vermont with her husband, Scott, and daughter, Megan.
Food Network Canada star, Chef Anna Olson, returns to GirlTalk to talk about her latest cookbook "Back to Baking". She serves up everything from basic baking tips, how to bake dairy-, egg- and gluten-free treats and how to make the perfect pastry. She also answers YOUR questions submitted via twitter! Pick up a copy of "Back to Baking" at McNally Robinson Booksellers or your other favorite bookstore
Elissa Bernstein is the 19-year-old writer, baker, and photographer behind the internationally acclaimed food blog "17 and Baking". The Seattle teen began baking in the 8th grade and discovered a passion for creating and blogging custom desserts. As a college sophomore in Boston, Elissa continues to work as a freelance writer, photographer, and baker. With a readership spanning six continents, Elissa has been featured in publications and sites, including "Food & Wine,"
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