Podcasts about cream cheese frosting

It's a Lick the Plate family affair kicking us off for Season 3! WHAT'S ON THE PLATE: Melissa Nettleford (2:46) – No Expenses Spared. Sergio's Italian. Asian Fusion. Food Fuelled By Love.Milton Lopes (5:12) – Portuguese Birthday Song! Wine Memories. Chateauneuf du Pape. Cote du Rhone. England Is Not A Wine Country.Ricardo Castro (12:20) – Brazilian BBQ Delights. Rice with Feijoada. Vance LaRoy (14:04) – Show Me Good BBQ: Gates BBQ! Slabs With Good Edges. The Bernie Mac. Burnt Ends.Sweet & Mild BBQ Sauce.Alexis Dionne (16:03) – Buddakan Asian Fusion. Tatiana's NYC.Kevin Fullinck (18:00) – Venezuelan Food! Chicken & Waffles.Carl Dusu (18:53) – Chicken Tagine. Moroccan Flatbread and Tea. Dominos Pizza Party!Sharon Rose (23:06) – Greek King Prawn Linguine with Green Sauce. Cocktails!Mitchell Zhangazha (24:36) – Seafood Boils. Hot & Juicy Shrimp in Dulwich. Angry Crab Shack. Durrock Knox (25:58) – Salmon Cakes with Yum Yum Sauce & Hot Sauce. The Final Word Cocktail.Sian Deia (28:03) – Food For Every Occasion. Cheesy Chips. Red Leicester, Mature Cheddar, Mozzarella.Simeon Montague (32:29) – Tacos & Margaritas! Home Cooked Food Made From Love. Hibachi! Sushi.Toyan Thomas-Browne(36:44) – More Birthday Songs. CAKE! Hummingbird Rainbow Cake Remixed. Carrot & Red Velvet Cake. Cream Cheese Frosting. Sprinkles!Jazz (39:31) – Japanese Food. Chargrilled Eel Sushi. Lamb, Rice & Peas and Coleslaw. Oreo Milkshake. Anything But Cake. Alcohol!Ash, the Travelling Sensei (42:57) – No Birthday Cake. Swahili BBQ On A Water Safari. Family Time. Mum's Sausage Casserole. Grandpa's Jerk Pork.Kyle Cox (46:08) – Full English Breakfast. Bacon! Red Velvet Cake. Ole & Steen's Cinnamon Social Log. Steve Warwick (50:26) – Laughs and Good TimesDujonna Gift (51:18) – Funeral Food. Curry Goat, Rice & Peas, Coleslaw. Fried Chicken. Curry Chicken.Ralph Lewis (51:57) – Exploring the Alternatives & Newness. Enjoy Life!Kimberly Nichole (52:48) – Birthday Love & Appreciation!Taofique (53:09) – And Sometimes We Fast! Red Velvet Cake Request. Replenishment. Lick the Plate's Instagram and TikTok: @licktheplatepodcast Cameron's Instagram and TikTok: @cbjarts licktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam Farrell. @farrell33a on Instagram Additional background music provided by https://slipstreammusic.comTrack: "Differences", xander.Download / Stream: https://get.slip.stream/IWrZvIListen on Spotify: https://go-stream.link/sp-xander Track: "Beaming", Johnny MooreDownload / Stream: https://get.slip.stream/mgVEM5Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Mild Evenings", Johnny MooreDownload / Stream: https://get.slip.stream/IXwJ07Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Process for Us", Johnny MooreDownload / Stream: https://get.slip.stream/G4mqBQListen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Gymnastics"Download / Stream: https://get.slip.stream/Zvaavu Hosted on Acast. See acast.com/privacy for more information.

Hey there! Happy Tuesday! This is your Disney News for Tuesday, September 10th, 2024. I hope your day is brimming with magic and wonder! - Disneyland Resort announces dates for the 2024 Festival of Holidays from November 15th to January 6th, 2025. Festivities include décor, food marketplaces, and character meet-and-greets. - Disney California Adventure to feature live music, holiday crafts, and a Santa-inspired scavenger hunt along with Disney ¡Viva Navidad! celebrations. - Epcot to host its holiday events from November 29th to December 30th with the Candlelight Processional, holiday kitchens, and global storytellers. - Disneyland Resort unveils 13 must-try Halloween food items, including the Fantasyland Garlic Cheesy Brat and Pumpkin Spice Churro with Cream Cheese Frosting. - Winter holiday celebrations at Disneyland include a snowy Sleeping Beauty Castle, Chip ‘n' Dale's Ornament Trail Pursuit, and Santa appearances. - New shops, restaurants, and Tiana's Bayou Adventure opening on November 15th in Downtown Disney. Thanks for tuning in, and I hope you have a magical day ahead. Remember to check in tomorrow for more Disney updates.

Carl Dusu joins us for Episode 9!What's on the plate:Ghana and the UK: Back & Forth. Fish & Chips. Cottage Pie. Potato v Yam. Cassava Fries. Thoughts on the British Cuisine. The Jollof Debate. Kellewelle. Nuts About Nuts. Nkatenkwan. Omo Tuo. Using Your Hands. Kenkey. Waakye. Rice For Breakfast. Geechee Behaviour. Sunday Soups For the Soul. The Versatility of Spice. Shito & the Might of the Scotch Bonnet. Maybe Mild Shito Next Time? Creativity in the Kitchen. Stories on a Plate. Serving On Wood. Wings! Eating the Bones. Carrot Cake & Cream Cheese Frosting. Fried Rice & Grilled Tilapia.Notable Things MentionedNkatenkwan & Omo Tuo - https://travelandmunchies.com/omo-tuo-and-nkate-nkwan-rice-balls-and-groundnut-soup/Social MediaCarl's Website: justdusu.comCarl's Instagram Page: @justdusuLick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comInstrumentals, mixing & mastering of the theme Song "Lick the Plate" courtesy of Adam FarrellAdam's Instagram: @farrell33aAdditional Music & Sound Effects - Music provided by https://slip.streamTrack: "Frying Pan Sizzle 01"Download / Stream: https://slip.stream/tracks/7b806ee1-2e70-4d0b-8cd0-7ace47a45764?utm_source=attribution Hosted on Acast. See acast.com/privacy for more information.

Spring is international carrot cake craving time, right? Same.       This week, we're sharing boxed cake mix hacks that'll make a killer carrot cake that'll blow your mind (and maybe even your grandma's!).     Boxed cake mixes can be a glorious starting point, especially for this spring dessert.       We're gonna show you how to hack that box and turn it into a homemade masterpiece with stuff you probably already have in the pantry.      Plus, we'll share some secret frosting tips & tricks (because cream cheese frosting is the real star, let's be honest) that'll have you saying "HIDE THE EGGS!"   Forget fancy recipes with a million steps.  This simple carrot cake is perfect for anyone who wants to ditch the stress and enjoy the fun (because adulting is hard, but baking shouldn't be!).     Hit play and join us for some homemade carrot cake magic with a boxed cake twist!       Let's keep the kitchen talk going! SOCIAL

The Sugar Sisters are back with a new episode. Anne makes delicious Banana Cupcakes with scrumptious Cinnamon Cream Cheese Frosting. Karen recounts the story of who killed Rashawn Berry and what the motive was. Anne's recipe came from Sally's Baking Addiction, once again proving we are obsessed with Sally! Indie Pod Promos: Back to the Balcony (https://www.youtube.com/@back2thebalcony) F**ck My Work Life (https://linktr.ee/fmwlpod) #truecrime #unscripted #baking #cupcakes #womeninpodcasting #darkhumor #whodunnit #murdermystery #rashawnberry

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! Today I'll be talking about the "Potential of Tomorrow" and reading a poem I wrote in a much darker time in my life. After that, we're making Pumpkin Pecan Thumbprints, and talking about my "kitchen brain." Thank you for listening!   Featured Recipe for this Episode Cookies- 1/2 - 3/4 c unsalted butter, softened (see below) 1/2 c pumpkin puree 1/2 c light brown sugar, packed 2 eggs, separated to whites and yolks 1 t vanilla 2 c flour 1/2 t salt 1 T cinnamon 1 t nutmeg 1/4 t allspice Coating- 1 c finely chopped pecans 1/4 c brown sugar 1 T cinnamon ~| If your pumpkin puree is liquid-y, you'll need to cook the moisture out of it. Add 1/4 c butter and your pumpkin to a saucepan and heat over mid heat, stirring regularly until the moisture is gone and you're left with a thick pumpkin paste. I didn't add any fat to this step when I did it but I'd recommend at least some butter here, your cookies will end up a little bit richer and nuttier. If you have solid pack pumpkin, you can omit this step, unless you want to melt butter into this and cook off the moisture to add more richness to that. |~ Preheat oven to 350°. Cream together your butter, pumpkin puree, egg yolk, brown sugar, and vanilla in a bowl.  Sift your flour, salt, and dry spices into a separate bowl.  Add your dry ingredients into your wet, mixing just until the dry ingredients are incorporated. Roll your dough into balls, about 1 t each.  Combine your pecans, brown sugar, and cinnamon in a bowl. Whip your egg whites slightly with a fork. Dip the dough balls into the egg white, rolling around until fully coated. Roll the dough in the pecan mixture. Place 1" apart on an ungreased baking sheet. Press your thumb (or if you have huge fingers like me, your pinky) into the center of each dough ball to create a depression. Bake 10 - 12 minutes on the center oven rack. Remove and rest on a baking rack until cool. Cream Cheese Frosting- ~| Recipe is adapted from Ann Reardon's recipe at https://www.howtocookthat.net/public_html/best-frosting-recipes/ |~ 16 oz. 1/3 fat cream cheese, at room temperature 1/2 c unsalted butter, at room temperature 2-1/2 c powdered sugar 1 t vanilla bean paste Beat together the cream cheese and butter until smooth and well-combined. Stir in your powdered sugar (slowly, so it doesn't go everywhere) until well-combined. Beat on high for 2 minutes. Add your vanilla at the end and beat until incorporated. Add the frosting to a piping bag and pipe a dollop into the depression on each cookie. Serve the cookies chilled!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Bringing Hope," and "You're Everywhere" by Gold in June. "As Long as you Stay," and "Sometimes When You Sleep" by Wendy Marcini. "Godspeed Nebulae" by Rand Aldo.

This week Stacey tells us about Brandi Worley, who murdered her children and attempted to take her own life in 2016.Sources:https://en.m.wikipedia.org/wiki/Brandi_Worleyhttps://www.in.gov/apps/indcorrection/ofs/ofs?previous_page=1&detail=240734https://thenetline.com/brandi-worley-now/https://www.reddit.com/r/BestofRedditorUpdates/comments/t38pl5/the_reddit_post_that_turned_into_a_horror_story/Support the show

Summer Solstice, Midsummer, LithaBy Tara Sutphen21st June“In the world's audience hall, the simple blade of grass sits on the same carpet with the sunbeams, and the stars of midnight” – Rabindranath Tagore (Indian Poet, Playwright and Essayist, Won the Nobel Prize for Literature in 1913, 1861-1941)Summer Solstice marks the end of the waxing year. And the rays of the sun directly strike one of the two tropical latitude lines. June 21 marks the beginning of summer in the northern hemisphere, as winter begins in the southern hemisphere. On this day, the earth's “circle of luminescence” will be from the Arctic Circle to the Antarctic Circle. The equator receives twelve hours of daylight, as there will be 24 hours of daylight at the North Pole and 24 hours of darkness at the South Pole.gAll over the world people honor this day as an important reminder of the apex of light and to cast away evil and their problems. Northern Hemisphere inhabitants use June 21 as the day of celebration, but the splendor of light lasts from new moon to full moon.Worshipping the Sun's great power, all cultures celebrate in some way. Celts and Slavs dance around bonfires while Chinese marked the day honoring Li, the Goddess of Light. The celebrants of modern and ancient ceremonies tune in that life comes from the sun. It is life giving and life supporting. We've recently had the good fortune to have electricity, greenhouses, and shipment suppliers. How will you celebrate? We all may not get a chance to dance around the bonfire but it's a time to bask in the light, sit in the sun, cast our worries away and awaken to our lives.Recipes:Summer Pasta Salad2 cucumbers chopped2 big tomatoes chopped1/2 red onion chopped5 tbsp lime juice4 tbsp cilantro (coriander)2+ tbsp honeysalt/pepper2 cups shell macaroni (optional: gluten free)DirectionsCook pasta, drain. Combine lime juice, cilantro, honey, salt & pepper in small bowl. In a large bowl, combine pasta vegetables. Toss gently in lime dressing.Dill Pickle Pasta Salad1 (16 oz) pkg large shell pasta (optional: gluten free), ½ c. dill pickle juice plus 4 tbsp. pickle juice (divided), 2/3 c. mayonnaise (optional: veganaise), 1/3 c. sour cream (optional: plain yogurt), Salt & Pepper to taste, ¾ c. sliced or diced dill pickles, ¼ c. onion, 2 tbsp. minced fresh or dry dill spice, (optional: 2/3 c. diced or grated cheddar or almond cheese)Directions: Cook pasta to pkg specifications. Rinse & drain cold water, add ½ c dill pickle juice, set aside, In another bowl, add 4 tbsp dill pickle juice , mayo, sour cream, salt & pepper (optional: dash of cayenne), Drain off excess pickle juice from pasta and mix with dressing, chill one hour and serve.Spinach-Strawberry SaladYield: 4 to 6 servings 1/2 cup white sugar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1-1/2 teaspoons minced onion 1/4 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/2 cup vegetable oil 1/4 cup cider vinegar 1 bag (10 ounces) fresh spinach 1 pint strawberries, sliced thin In a blender, combine the sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika, oil, and vinegar. Blend well. If the dressing seems thick, add a few drops of water.Remove the stems from the spinach and tear the leaves into bite-size pieces. Arrange them on individual salad plates or in a salad bowl. Arrange the strawberries on top. Drizzle the dressing over the strawberries and serve.Bonnie Brae Strawberry PieA mixture of cooked and fresh berries helped make this pie a family favorite.1 quart strawberries or 1 large package frozen strawberries, thawed and drained 3/4 cup water 4 tablespoons cornstarch 1 cup sugar 1/4 cup water 1 tablespoon lemon juice 1 cup sliced berries, fresh or frozen, thawed and drained whipped cream whole berries for garnish Combine strawberries and water in saucepan. Cook until just softened, about 4 or 5 minutes. (Let frozen berries thaw; heat but don't cook them.) Mix together cornstarch, sugar, and water until smooth; add to hot berries. Cook over medium heat until clear. Add lemon juice; immediately remove from heat and let cool. Place sliced berries in cooked pie shell. To assemble pie, pour cooked mixture over berries, top with whipped cream, and garnish with whole berries.Old-Fashioned Buttermilk Wedding CakeYield: Makes 12 to 16 servings.1 cup (2 sticks) butter or margarine, softened 3 cups sugar 4 cups cake flour 1 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon salt 2 cups buttermilk 1 teaspoon vanilla extract 1/2 teaspoon butter flavoring 1/2 teaspoon almond extract 6 egg whites Preheat over to 350° F. Grease and flour three 9-inch round cake pans. In a large mixing bowl, cream the butter and sugar until fluffy. Add flour, baking soda, baking powder, and salt. Pour in buttermilk and begin mixing slowly. Continue to mix until well blended. Add flavorings and stir. In another bowl, beat egg whites until stiff. Fold the egg whites into the cake batter. Divide the batter evenly among the prepared pans. Bake for 20 minutes at 350° F, then lower heat to 300°F and bake for about 25 minutes longer, until a toothpick inserted near the center comes out clean. Remove cakes from oven and cool on racks. After 10 minutes, remove from pans and continue cooling on racks.Cream Cheese Frosting 8 ounces cream cheese, softened 3 cups confectioners' sugar 2 teaspoons vanilla extract No wedding needed to have this cakeOther food /drink ideas –mint iced teas, dandelion salads, strawberry shortcakes, geranium leaf sorbet, berry piesCeremonies:The Druids celebrated with “The Wedding of Heaven and Earth”.Two people represent Mother Earth and the Sun King. Create a Bonfire, dancers adorned in garlands and flowers, and young men jumping through the tall flames. A time of cleansing and renewal. The participants playing Mother Earth and the Sun King go to each participant, and speak to each person as though planting seeds of growth, imparting words of love, wisdom, thankfulness and prosperity.Candle or Bonfire RitualWith a candle or your bonfire – Give blessings in the 4 directions. Cast a blessing for yourself, a blessing for the harvest, a blessing for your loved ones, and a blessing for the earth. (make this blessing 3-5 sentences long for each subject) A Call to LoveSingle women are to sleep with 4 flowers under their pillow Flowers:Flowers blooming in your area, also daisies, roses, lilyof the valley, calendulas, marigoldsDecorations:daisy chains, lavender wreaths, rosemary garlands Head wreathCircle base, thin gauge wire, or vines and tie or wire on flowers of your choice Symbols:Fire to celebrate the power of the sun, Sun Wheels, Medicine Wheels, Stone Circles, Candle Circles, Mother Goddess, Ripening fruits, Sun Dials, Feathers, and Swords/Blades. Candles:Green & Blue representing the earth White representing God light

Don't miss this episode! Here's all of what you Knead to Know in the world of baking, hot from the oven this week:Ermine vs. Cream Cheese Frosting — Savannah Guthrie recently hit a milestone as a news anchor and was presented with a lovely red velvet cake, which, naturally leads Mia and Gemma to discuss what kind of frosting is best for Red Velvet Cake! Baking for Juneteenth — Juneteenth is a holiday celebrating the emancipation of those who had been enslaved in the United States. It's celebrated all over the States, but particularly in the South, with dances, prayer services, emancipation readings, parades, pageants, festivals, and of course… FOOD! Mia & Gemma talk about what to bake for the occasion — and why the color red for desserts during Juneteenth is so important.Baked Cicadas — Yep, we go there... but in a way you're definitely not expecting.Get all of this episode's sources and show notes & sources here: http://bit.ly/KneadToKnow18Please rate and review! If you leave a 5-star review, it might be read on the next episode!Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingWe'd love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network's Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT MIA BRABHAMMia Brabham is a writer, host, and digital personality with a love for people, hearty conversation, and anything hot from the oven. With over two million video views on her YouTube channel, a series of blogs that have reached hundreds, and a debut book that's reached readers all over the world, she's always looking to inspire and empower people to be themselves. When she's not working or writing, Mia is probably gathering a group of friends for karaoke, planning her next day trip, or baking banana bread. Find her on Instagram!ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU #baking #bakingpodcast #redvelvet

As business owners who want to integrate our faith with our work and who understand that even a financially successful business outside God's will isn't truly successful, we should avail ourselves of all God's help available to us, right? But do we? This week we're focusing on a specific way God helps us we tend to forget about. But it's an encouraging truth best remembered!Note:The Theme of the Month is Burnout and the Word of the Week is help. You can read the devotional transcript here.**********Desk to Desk Links and Resources:The question of the week is: How do you or your family prepare your hearts for Resurrection Sunday?Email me at mail@workingupward.com or comment or message me on Instagram or Facebook. Book Recommendation: Crazy BusyBy Kevin DeYoungRecipes: Morning Glory Muffins & Cream Cheese Frosting (not too sweet, just right!)

As business owners who want to integrate our faith with our work and who understand that even a financially successful business outside God’s will isn’t truly successful, we should avail ourselves of all God’s help available to us, right? But do we? This week we’re focusing on a specific way God helps us we tend to forget about.  But it's an encouraging truth best remembered!Note:The Theme of the Month is Burnout and the  Word of the Week is help.  You can read the devotional transcript here.**********Desk to Desk Links and Resources:The question of the week is: How do you or your family prepare your hearts for Resurrection Sunday?Email me at mail@workingupward.com or comment or message me on Instagram or Facebook. Book Recommendation: Crazy BusyBy Kevin DeYoungRecipes: Morning Glory Muffins & Cream Cheese Frosting (not too sweet, just right!)

Welcome back to another Quick Bite from Nikoli's Kitchen! In this episode I talk about Dessert Pizza. I had made pizza and left an extra pizza dough frozen at Rebecca's if she wanted to make it. The next time I visited it, I whipped up a cream cheese frosting based on Ann Reardon's recipe and rolled out the dough in icing sugar and this was the result. Check it out and I hope you enjoy! So amazingly delicious, and so simple to put together!  Thank you all so much for listening! Please help me reach more ears by leaving the show a rating and review on Apple Podcasts. I hope you have such a beautiful day. Remember that you are so amazing and you are so loved! Thank you so much for coming on this journey with me.   Dessert Pizza 1 Pizza Dough Icing sugar to dust counter 2 c icing sugar 8 oz (1 package) 1/3 fat cream cheese, softened 1 stick unsalted butter, softened 1 T vanilla Sliced fruit and berries (to decorate) Preheat oven to 450°. Sprinkle icing sugar on the countertop and roll out the pizza dough. Bake the pizza crust by itself for 8-10 minutes until the dough begins to lightly brown.  Remove from the oven and allow to cool. Place warmed cream cheese, butter, and vanilla into a large bowl and cream together with a hand mixer at medium speed. Add in 2 cups of icing sugar, beating until it is light and fluffy and well-incorporated. Spread the cream cheese frosting on the cooled pizza crust. Top with whatever fresh sliced fruit and berries.  Refrigerate for an hour or two to set it up.  Slice and enjoy!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify (Coming soon!) Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/. Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226 Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Today, Christian begins discussing his feelings on the recent happenings in the country, then discusses how distractions prevent you from talking to your true self. In the new segment "Things I like, and things I don't" Christian gets passionate about his love for chocolate chip cookies and his utter disdain for cream cheese frosting, plus lots more! 8 Can't Wait: https://8cantwait.org/ Spiritual Unfoldment with John Butler: https://www.youtube.com/channel/UCi0TFuqj6eND-mJRf8i2Tnw Intro/Outro Music: Acid Trumpet by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3340-acid-trumpet License: http://creativecommons.org/licenses/by/4.0/ --- Send in a voice message: https://anchor.fm/christian-hehr4/message

What food will add four years to your life?  What are the top five foods everyone should eat?  What do all recipes for longevity have in common?  From the Four Seasons-Santa Barbara, Blue Zones Founder and author of The Blue Zones Kitchen, Dan Buettner sits down with Elysabeth Alfano on her eponymous radio show, the only plant-based radio show in the nation, to dish on how Americans are forgoing 10-14 years of healthy longevity and how to fix this.  Plus, Chef Leslie Durso joins the conversation and brings them loads of delicious dishes to enjoy that are all plant-based and designed for #AgingBackwards…except that vegan Chocolate Cake with Chocolate and Cream Cheese Frosting! See http://ElysabethAlfano.com and http://Bluezones.com and https://www.fourseasons.com/santabarbara/ for more info.

Today we celebrate the man who wrote the Flora of North America from across the pond in London much to the chagrin of American botanists. We’ll learn about the Dutch botanist who discovered the phalaenopsis orchid and the coleus on the island of Java. Today’s Unearthed Words review some sayings about the month of February in the garden. We Grow That Garden Library™ with a book that helps us grow African violets. I’ll talk about a decorative item for your garden, deck, or porch, and then we’ll wrap things up with National Carrot Cake Day and the history and recipes of this favorite dessert. But first, let’s catch up on a few recent events.   Subscribe Apple | Google | Spotify | Stitcher | iHeart   Curated Articles Hello Yellow Milkweed/Butterfly Flower, View All Flowers: Botanical Interests @botanicalseeds "Bring sunny color into the pollinator garden with ‘Hello Yellow’ milkweed! Asclepias tuberosa (ah-SKLEE-pee-iss TOO-burr-OH-sah) is usually orange, but this yellow beauty was found in Colorado."   Columbus’Carnivorous Collectibles from The Lantern @TheLanterns “A single organism of Sarracenia purpurea, collected by botanist/bryologist William Sullivant - 1840 - one of the few documented pitcher plants that grew in central Ohio.”   Now, if you’d like to check out these curated articles for yourself, you’re in luck, because I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. There’s no need to take notes or search for links - the next time you’re on Facebook, search for Daily Gardener Community and request to join. I’d love to meet you in the group.   Important Events 1814  The English botanist Aylmer Lambert wrote to his peer, and the President of the Linnean Society, Sir James Edward Smith. Lambert was giving Smith a heads up that Frederick Pursh’s Flora Americana was published. Five years earlier, Frederick had been working for Benjamin Smith Barton in America. Barton was supposed to process the plants from the Lewis & Clark expedition and prepare a catalog for publishing. For some unknown reason, Barton never got around to doing the work. When Meriwether Lewis realized that Barton hadn’t started much of anything, he hired his employee Frederick to do the work. By May of 1808, we know that Frederick had completed all of the tasks that Meriwether Lewis had assigned him. He was eager to get paid the $60 he been promised by Lewis, and the $80 Barton owed him for helping with his herbarium. He was also excited to keep going with the Lewis & Clark project. It seems the mission of sharing the botanical discoveries of the expedition with the public had captured his heart. This is where Frederick’s story gets a little murky. It’s not clear if he was ever fully paid by Lewis or by Barton. It’s not entirely clear why Lewis & Barton couldn’t seem to keep the project moving forward. But records do show, that over the next 18 months, two key things happened that caused Frederick to leave America with the Lewis and Clark specimens in tow: Meriwether Lewis died and Frederick Pursh began to despise his boss, Benjamin Smith Barton. For his part, Barton may have grown tired of Pursh’s drinking. He wrote of Pursh, “Drinking is his greatest failing.” When Frederick Pursh arrived in England at the end of 1811, he reached out to both Sir James Edward Smith and Alymer Lambert about putting together the Flora of North America. Lambert became his botanical fairy godfather; he had a huge personal botanical library, herbarium, and funding. That said, Lambert also provided something Pursh desperately needed: discipline. Pursh was kind of a rough and tough guy with a swarthy complexion and reputed alcohol addiction. Historians say that Lambert made arrangements in the attic of his house, creating a workspace for Frederick. Once he got Frederick up there, Lambert would lock him in for stretches at a time to keep Frederick focused on the project. It was an extreme way to deal with Frederick’s demons, but it worked. Now, Smith and Lambert didn’t do all of this out of the goodness of their heart. They were enormously interested and what Pursh had brought with him from America: portions of the specimens from the Lewis and Clark expedition. Even with Lambert’s resources and lock-ins, it took Frederick two years to complete the Flora of North America. The whole time he was racing to get it published before Thomas Nuttall, who was working on the exact same project back in America. American botanists felt Pursh had pulled the rug out from under them when he took the expedition specimens to England. On December 21st, 1813, Pursh won the race when his 2-volume masterpiece describing all of the plants of North America was presented to the Linnaean Society. In the introduction, Frederick was forthright about his time in America and how he had come to possess the expedition specimens. Giving credit to the work of Lewis and Clark, Frederick created two new genera - Lewisia (loo-WIS-ee-ah) and Clarkia (CLAR-key-ah) for Lewis and Clark. In all, Frederick had received 132 plants from Meriwether Lewis, 70% were brand-new species that were named by Frederick. Today roughly 30% of the Pursh-named plants named in his Flora Americana are still recognized as valid. Lewisia is a little evergreen Alpine plant with a beautiful bloom. They like well-drained soil and are native to the northwest. Lewisia is a perfect pick for a rock garden. Clarkia is a little wildflower primrose that can be grown from seed after the last spring frost. Clarkia prefers to be direct-sowed, and they are perfect for use in mixed borders and Rock Gardens. Today Clarkia hybrids are grown for cut flowers. Link to 1814 Flora Americae Septentrionalis Volume One Link to 1814 Flora Americae Septentrionalis Volume Two   1862  Today is the Anniversary of the death of the German-Dutch botanist with the perfect last name - Carl Ludwig Blume. Born in Germany and orphaned by the age of five, Blume proved to be a bright little boy and a successful student. He studied at the University of Leiden in the Netherlands - a place that would become his Northstar. When he died in Leiden, on this day in 1862, he had become a naturalized Dutch citizen. Scholastically, Blume went the path of most botanists. He first became a physician and he ran an apothecary. In short order, he started botanizing in the Dutch East Indies, specifically on the island of Java, where he was the director of the Botanic Garden. Blume wrote a spectacular book on the collection of orchids that were available on the island. The title page is stunning and it features three native women from Java performing a ceremonial dance. The mountains of Java in the village are in the background, and a garland of orchids frames the stunning portrait. This publication is considered one of the finest works of scientific literature during the early 1800s. In 1825, Blume established the Dendrobium genus of orchids. The genus name is derived from the Greek; "dendron" for tree and "bios" meaning life. The name refers to the epiphytic habit of orchids to grow in trees. Thus, the combination of those two words, dendron and bios, meaning tree-life. And, here's a great story about Blume. During his time in Java, Blume saw what he thought was a group of moths flying in a motionless fashion by a tree. It was an odd vision. But, when he got closer, Blume realized what he thought were moths, were actually orchid flowers. Blume named the species Phalaenopsis amabilis (fayl-eh-NOP-sis ah-MA-bo-lis). In nature, the stems of the phalaenopsis orchid are not clipped to a bamboo pole like they are in when we buy them in the supermarket. Instead, they arch away from the tree they are attached to and sway easily with the Wind. It was the motion of the Orchid flowers swaying in the wind together, that lead Blume to believe he saw an insect and not a blossom. The etymology of the word phalaenopsis comes from the Latin word "phal", which means moth - which is why this Orchid is commonly referred to as the Moth Orchid. Phalaenopsis orchids are native to Southeast Asia. Their popularity has steadily grown because they are so easy to grow and because they bloom indoors all year round. This makes them one of the most popular house plants in the world. Now, should you be tempted this summer to move your phalaenopsis orchid outside; think twice. Just because they are a tropical plant, doesn’t mean they want full sun. Phalaenopsis orchids grow in the shade of trees under the tree canopy. They like indirect light, and if you put them in full sun, they will get sunburned. If you are going to move them outside, make sure to put them in a place where they will not get direct sunlight. Sometimes I’ll put mine onto my north-facing covered porch. In 1853, Carl Ludwig Blume discovered another popular plant in the mountains of Java: coleus. Coleus bluemei was named in his honor until it was changed in 2006 to Coleux x Hybridus in recognition of all the new hybrid variations. As of 2012, the botanical name for coleus is Plectranthus scutellarioides (Plek-TRAN-thus SKOO-til-air-ee-OY-deez). And, coleus are in the mint or Lamiaceae family. They have that signature square stem and opposite leaves - along with other popular members of the mint family: basil, peppermint, oregano, Salvia, Swedish ivy, and thyme. An early nickname for coleus was painted nettle or flame nettle. Coleus is easy to propagate from cuttings. You can simply pop them in a glass of water, and in a few days, roots will start to form. To encourage your coleus to grow in a more compact fashion, keep pruning them before they bloom. You might remember that the National Garden Bureau made 2015 the year of the coleus.   Unearthed Words Here are some sayings about our new month - February: February brings the rain, Thaws the frozen lake again. ― Sarah Coleridge, English author, and translator   Why, what’s the matter, That you have such a February face, So full of frost, of storm and cloudiness? — William Shakespeare, English author, poet & playwright, Much Ado About Nothing   The most serious charge which can be brought against New England is not Puritanism but February. — Joseph Wood Krutch, American writer, and naturalist   February is the border between winter and spring. ― Terri Guillemets (gee-ya-MAY), quotation anthologist, Years   February is a suitable month for dying. Everything around is dead, the trees black and frozen so that the appearance of green shoots two months hence seems preposterous, the ground hard and cold, the snow dirty, the winter hateful, hanging on too long. ― Anna Quindlen, American author, and journalist, One True Thing   Grow That Garden Library YOU CAN Grow African Violets by Joyce Stark The subtitle of this book is: The Official Guide Authorized by the African Violet Society of America, Inc. Kent and Joyce Stork have grown violets for over 30 years. From 1991 to 2004, they wrote a column in the African Violet Magazine, which became the foundation for this book. Kent and Joyce are married and live in Fremont, Nebraska, where they own a business specializing in African violets. Kent and Joyce Stork killed their first violet too! They soon mastered the skills for growing the plant and eventually wrote for the African Violet Magazine, the official publication of the African Violet Society of America, Inc. for over ten years. Their column For Beginners explained the basic elements of growing violets in an entertaining and straightforward way that anyone could understand. Now, these columns have been adapted and edited to provide even the most novice grower with a step-by-step guide, whether the goal is simply to keep violets alive or to exhibit the plants in competitive shows. You can get a used copy of YOU CAN Grow African Violets by Joyce Stark and support the show, using the Amazon Link in today’s Show Notes for under $5.   Great Gifts for Gardeners WiHoo 8” Indoor Outdoor Thermometer/Hygrometer for Patio, Wall or Decorative (Bronze) $19.99  Easy to read - The outdoor thermometer decorative easily keep track of the temperature from a distance with bold black dial graphics. Celsius and Fahrenheit - This garden hygrometer digital simultaneous Celsius and Fahrenheit temperature display. Real glass lens - This room indoor thermometer real glass lens, accurate between -40 and 120℉/-40, and 50 °C to accommodate all climates. Amazon’s Choice & Amazon Prime   Today’s Botanic Spark Today is National Carrot Cake Day. Every February 3rd, National carrot cake day is observed. And, you might say it’s a great excuse to have our cake and our carrots, too.  Akin to banana bread, carrot cake is similar in preparation and texture. It's made, like many quick breads, by separately preparing the wet ingredients and the dry ingredients and then mixing those together. And, carrot cakes generally include ingredients like cinnamon or nutmeg, raisins, or nuts. Carrots are, of course, a root vegetable. They are made up of 88% water, 7% sugar, and a percent each of protein, fiber, and ash. The Greeks and Romans ate carrots, but their carrots were different colors like purple or white. It wasn’t until the 17th century that carrots started appearing predominantly as orange. Why? Because the Dutch initially bred the carrot to be orange in order to honor the Dutch royal family - also known as the “House of Orange” in the Netherlands. The orange carrot became so popular that the color became synonymous with the carrot. As for carrot cake, the earliest mentions of it in the newspaper appear in the early 1900s - around 1910. These early carrot cakes were more like little crab cakes - only they were made with carrots, flour, and butter, sweet milk, and so on. By 1912, the San Francisco newspaper, The Call, featured a carrot cake recipe and it advised that only very young, tender carrots be used - along with 2 cups of sugar, a cup of butter, 2 cups of flour, a cup of carrots that were boiled and mashed very finely, a cup of grated chocolate, a cup of chopped walnuts, 1/2 a cup of sweet milk, 4 eggs, 1 teaspoon each of cloves, cinnamon, nutmeg, and salt. By the end of November, in 1913, a newspapers were running an article called “Carrots and Cakes.” It said: “The little carrot, of the plebian vegetable family, moved high last week in the social scale and was in such demand on the grocery orders of so many families that stores ran out entirely, says the Minneapolis Journal. Miss Lilla Frich, supervisor of domestic economy in the public schools, has been telling how carrots may be used for what they are or as substitutes for other things, notably, that carrot pulp makes a good egg substitute in making cakes and hundreds of women who formerly have scorned common truck farm products have been buying them.” In the early 1980s, when Pillsbury launched its “Carrot and Spice Cake Mix,” they held a contest to discover the earliest published carrot cake recipe, and they were also looking for the best Heritage recipe. Joyce Allen of Wichita Kansas won $100 for sharing her recipe from the 1929 Wichita Women’s Club cookbook, and Ethel Amsler of Waco Texas also won $100 for creating a new recipe with Pillsbury’s new carrot cake mix. She was riffing off an old family recipe. That old family recipe had been handed down through four generations. She said they didn’t have it but twice a year. Ethel’s old family recipe for carrot cake calls for white raisins soaked in brandy in addition to adding a cup of black walnuts. If you’d like to get a copy of Ethel Amsler’s Heritage Carrot Cake recipe, along with her modern version, I’ve added them to today’s Show Notes, which are available on the website for the show over at thedailygardener.org.   ETHEL AMSLER’S HERITAGE CARROT CAKE 1 cup brandy  1 cup of water  1 ½ cups sugar  2 tablespoons butter  1 cups grated carrots  1 teaspoon nutmeg  1 teaspoon cloves  1 cup chopped black walnuts 2 ½ cups all-purpose flour  2 teaspoons baking powder  1 teaspoon baking powder 1 teaspoon soda  1 teaspoon salt At least two days before serving, in a medium saucepan, soak raisins in brandy overnight at room temperature. The next day, add water, sugar, butter, carrots, and spices. Bring mixture to a boil, stirring occasionally; simmer 10 minutes. Remove from heat; pour into a large mixing bowl. Cover; let stand at room temperature 12 hours or overnight. The next day, heat oven to 275 degrees. Grease and flour 10-inch angel food tube pan or 12-cup fluted tube pan. Add walnuts, flour, baking powder, soda, and salt to carrot mixture; mix thoroughly. Pour into prepared pan. Bake for about 1 ¾ hour or until a toothpick inserted in the center comes out clean. Cool completely before serving. ETHEL AMSLER’S HERITAGE CARROT CAKE (Modern Version)  1 package Pillsbury Plus Carrot N Spice Cake Mix  ¾ cup of water  ½ cup dairy sour cream  ⅓ cup oil  2 teaspoons brandy extract  3 eggs  1 cup golden raisins  1 cup finely chopped walnuts  Powdered sugar Heat oven to 390 degrees. Grease and flour 12-cup fluted tube pan. In a large bowl, blend cake mix, water, sour cream, oil, brandy extract, and eggs until moistened; beat 2 minutes at highest speed. Stir in raisins and walnuts. Pour into a pre-prepared pan. Back at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool upright in pan 25 minutes; Invert onto a serving plate. Cool completely. Sift or sprinkle powdered sugar over the top. 16 servings.   Finally, during the 1970s, the Los Angeles Times featured a popular recipe for their 14 Carat Cake. That recipe incorporates crushed pineapple and walnuts. I’ve included it in today's Show Notes, as well. 14 CARAT CAKE  2 cups flour 2 tsp. baking powder  1 ½ tsp. soda  1 tsp. salt  2 tsp. cinnamon  2 cups of sugar  1 ½ cups oil  4 eggs  2 cups grated raw carrot  1 (8 12-oz.) can crushed pineapple, drained  12 cup chopped nuts  Add Cream Cheese Frosting (see below) Sift together flour, baking powder, powder, soda, salt, and cinnamon. Add sugar, oil, and eggs and mix well. Stir in carrots, drained pineapple, and nuts. Turn into three greased and floured 9-inch layer-cake pans or a 13x9-inch pan and bake at 350 deg. 35 to 40 minutes until the top springs back when touched lightly with a finger. Cool a few minutes in pans, then turn out onto wire racks to cool. (Or loaf cake, may be frosted in the pan, especially handy if the cake is for a potluck or picnic.) For layers, spread tops and sides with frosting and stack. Cream Cheese Frosting  ½ cup butter or margarine  1 (8-oz.) pkg. cream cheese, softened  1 tsp. vanilla  1 lb. Confectioners’ sugar, sifted Combine’ butter, cream cheese, and vanilla and beat until well blended. Add sugar gradually, beating vigorously, if too thick, add a small amount of milk to thin to spreading consistency.

Gratitude In this episode we talk about the power of gratitude and how it can dramatically change our perspectives and transform our experience of the world. Gratitude helps us to change the focus from ourselves or the things we don't have to a heart that is thankful, humble and open to all the good things God is blessing us with. The truth is that if we can worship and give thanks to God in the midst of trials, it can spiritually break through bitterness and birth a new hope. Sister Miriam’s one thing - My SOLT community! Our website Michelle’s one thing - For the Greenhouse Girls, my kids, and my husband Heather’s one thing - Heather's Carrot Cake Ingredients2 cups flour2 teaspoons baking soda2 teaspoons cinnamon1 1/4 teaspoons salt 4 eggs2 cups sugar1 cup oil or melted butter2 cups grated carrots2 cups pureed canned pineapple in juice Cream Cheese Frosting 8oz cream cheese1/2 cup butter softened2 cups icing sugar sifted1 tsp vanilla InstructionsSift dry ingredients together in bowl In separate bowl mix eggs, oil, and sugar - mix well. Add grated carrots and pureed pineapple. Add sifted dry ingredients and use electric mixer until combined. Do not overmix. Pour into a greased and floured 13 x 9 inch glass pyrex dish. Bake at 350 degrees for about 40 minutes. Done when toothpick comes out clean. Let cool completely and then frost with cream cheese frosting. Other Things Even When it Hurts by Hillsong United  A Thousand Gifts by Ann Voskamp Use code ABIDE25 for 25% off on the Abiding Together Shop from Black Friday through Cyber Monday! Discussion questions:     What struck you from the podcast? Have you ever been through a time when practicing gratitude changed your experience or your perspective? What do you think of the connection between a spirit of gratitude and overcoming an orphan spirit? How can you practically cultivate gratitude in your everyday life?   Journal Questions: Reflect and journal about this scripture: Thessalonians 5:16-19. What does it speak to you personally?  It takes humility to experience gratitude. Where do you struggle to be humble and to receive what is being offered to you? Bitterness is often an obstacle to gratitude. Where are you holding on to bitterness?   Quote to Ponder - Jesus does not demand great action from us, but simply surrender and gratitude.” - St. Thérèse of Lisieux Scripture for Lectio Divina -  Rejoice always, pray continually, give thanks in all circumstances; for this is God’s will for you in Christ Jesus. Do not quench the spirit. - Thessalonians 5:16-19

From Sandy Run Middle School, through Upper Dublin High School to the Great White Way, soprano/actress/pizza bagel Rachel Zatcoff and I have managed to maintain one of the most special connections I have ever had. We don't see each other much, rather infrequently actually, however, we pick up right where we left off every time we do.  I have looked up to her since I was 12, we've shared the stage, we've shared many a cup of coffee and now we are sharing a slice of her favorite cake. This carrot cake is from The Joy of Cooking with a cream cheese frosting from Baking Illustrated. 

This week's show is chock full as the hosts review not one, not two, but three veggie-filled desserts! Starting off with the Deep Dish Cookie Pie from Chocolate Covered Katie, both hosts find this dessert to be one you'll want to keep for its vegan, gluten-free yumminess. Both the Parsnip, Date and Hazelnut Loaf from Six Seasons and the Beetroot and Ginger Cake with Cream Cheese Frosting proved to be very veggie-forward and added an interesting twist to the hosts' quick bread collections. Andrea wraps up the episode with a New Orleans Bakery Crawl you may want to replicate next time you're visiting The Big Easy. You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

This week, we review Doughnut Plant's Strawberry Doughflower, Coconut Cream Filled Square Doughnut, Peaches & Cream Doughseed, Banana Vegan Yeast Doughnut, Red Velvet Cake Doughnut with Cream Cheese Frosting, and Creme Brulee Filled Doughseed! Visit Doughnut Plant at 220 West 23rd Street (between 7th and 8th Avenues) Website: http://doughnutplant.com Facebook: https://www.facebook.com/DoughnutPlantNYC/ Instagram: https://www.instagram.com/doughnutplant/ Twitter: https://twitter.com/DoughnutPlantNY ** Follow Us ** Instagram: https://www.instagram.com/sweethusbandstv/ Facebook: https://www.facebook.com/sweethusbandstv/ Twitter: https://twitter.com/SweetHusbandsTV ** Follow Halle ** Instagram: https://www.instagram.com/hallekilman_/ Facebook: https://www.facebook.com/halle.kilman Twitter: https://twitter.com/hallekilman ** Credits ** ♫ Intro & Outro Music ♫ "Love Wildly" by Joey Contreras https://itunes.apple.com/us/album/young-kind-of-love/id940267308 --- Support this podcast: https://anchor.fm/sweethusbandstv/support

We're Joshua and Matt, gay husbands who love each other, and sweets. Every Saturday, we share our reviews of NYC desserts with you! Subscribe now to stay up-to-date on all the latest sweets from the Big Apple. Whether or not you are in NYC, we hope you indulge with us. This week, we review City Cakes' Nutella-Filled Macamochip Cookie, Salted Caramel Cupcake, Nutella-Filled Cookies-and-Dream Cupcake, and Killer Red Velvet Cookie with Cream Cheese Frosting and Sprinkles. #frostandsprink Visit City Cakes at 251 West 18th Street (between 7th and 8th Avenues) Website: https://citycakes.com Facebook: https://www.facebook.com/CityCakes/ Instagram: https://www.instagram.com/citycakes/ Twitter: https://twitter.com/citycakes ** Follow Us ** Instagram: https://www.instagram.com/sweethusbandstv/ Facebook: https://www.facebook.com/sweethusbandstv/ Twitter: https://twitter.com/SweetHusbandsTV ** Credits ** ♫ Intro & Outro Music ♫ "Love Wildly" by Joey Contreras https://itunes.apple.com/us/album --- Support this podcast: https://anchor.fm/sweethusbandstv/support

I took mushrooms for the first time and ate a red velvet cupcake. Then I recorded this podcast.

    On this show, I will be doing my 2nd recipe 101 show!!! On this show I am going  to be reviewing my awesome red velvet cake! Red velvet cake is a classic southern cake that has become popular agian. I am going to give out my red velvet cake recipe agian and I will also be explaining everything about red velvet cake. Notable topics include how red velvet cake gets red, the chemistry that goes into the red velvet cake, frosting debate for red velvet cake, a little more about the creaming method, and what happens when you overmix, and the different kinds of velvet cake you can make and more! Feel free to call in at 646-716-6458 with any cooking or baking questions. Tell me what you love about Red velvet cake! Enjoy the show. www.blogtalkradio.com/chefalexcardinale2013 www.blogtalkradio.com/aqua-alex www.gusandpauls.net http://www.ustream.tv/channel/chef-cardinale-s-cooking-show

Video on how to make a tasty moist carrot cake with cream cheese frosting

Video on how to make a tasty moist carrot cake with cream cheese frosting