Reddish coloured chocolate cake with cream cheese icing
POPULARITY
3 episodes with Red velvet cake
3 episodes with Red velvet cake
4 episodes with Red velvet cake
2 episodes with Red velvet cake
2 episodes with Red velvet cake
2 episodes with Red velvet cake
2 episodes with Red velvet cake
2 episodes with Red velvet cake
No episódio de hoje do Brassagem Forte, mergulhamos fundo no estilo 33B. Specialty Spice Beer, com participação especial de Jocemar Gross, cervejeiro da Dude Brewing (Caxias do Sul/RS), referência na criação de receitas condimentadas criativas e bem executadas.Discutimos tudo: desde a escolha do estilo base até técnicas para evitar oxidação, passando por estratégias de adição de especiarias em diferentes etapas do processo. E o melhor: com direito a receita completa de uma Imperial Stout inspirada em Red Velvet Cake.
In hour three, Tobin & Leroy breakdown the Heat's Game 2 loss to the Cleveland Cavaliers. They like to put an APB for Bam Adebayo who played terrible in the 1st half of the game. Florida Panthers face the Tampa Bay lightning tonight with a chance to take a 2-0 series lead. If the Cats win is this series pretty much over?
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.
Red Velvet Cake || Reetwika Banerjee || MJ Khas Koushik
Culinary professional Shantha Jeyaraj shares Red Velvet Cake Recipe. Produced by Renuka Thuraisingham. - பிரபல சமையல்கலை, அழகுக்கலை மற்றும் கேக் வடிவமைப்பு நிபுணர் சாந்தா ஜெயராஜ் அவர்கள் Red Velvet கேக் செய்முறையை நம்முடன் பகிர்ந்து கொள்கிறார். நிகழ்ச்சித் தயாரிப்பு றேனுகா துரைசிங்கம்.
Ramsay Street's shortest paternity mystery is solved in two scenes; Red Velvet Cake nearly brings down Erinsborough High; Sadie wishes to play first violin in Byron's string section; and Chelsea gets her hands on Paul's most lucrative manila folder. CJ, Kate and Vaya examine Episodes 8996 to 8999 in the PirateNet Studios.Head over to [https://www.patreon.com/neighbuzzpod](https://www.patreon.com/neighbuzzpod) to help us buy a night with Byron. And drop us a line there to ask a question for our new mini pod: Pod Squad Group Chat!Check out @Neighbuzzpod on [TikTok](https://www.tiktok.com/@neighbuzzpod?)!Join the Neighbuzz Council for Neighbours chats on Facebook Follow NeighbuzzPod on InstagramTweet Kate, Instagram CJ or Vaya New artwork by Elyce Phillips!Brett's Bitts courtesy of Brett Bowman.To support the PirateNet Studios and unlock bonus content, become one of our beloved Patrons at patreon.com/neighbuzzpod Thanks for listening - please tell other spiggin' hufters to listen too!
We are back and talking all things sports and Deadpool... Weird combo that you'd never think to hear from us... We agree with you! We recorded this episode a few hours before Super Bowl with predictions of what might happen and PLUS give a breakdown on our thoughts on 'Deadpool.& Wolverine' news.
Red velvet cake was all the rage years ago, but its popularity has faded since the 1970s amid safety concerns about the red food coloring in use back then to tint the cake.Perhaps it's time to bring red velvet cake back.
Jamie Foxx, Taylor Swift and Dick Van Dyke are among the celebs celebrating birthdays. Money.com has released the Top 10 list of best towns to live in the South. Congrats, Raleigh, North Carolina! Chubby's Restaurant in Sevierville, Tennessee, has the attention of one Southern vlogger. Also, TheSeasonedMom.com shares an amazing Southern Red Velvet Cake recipe perfect for Christmas.
Do you want to make a delicious cake for your next event? Then why not wow the crowd with a classic Southern dessert– Black folks' red velvet cake! It's the best way to celebrate a special occasion. From anniversaries to birthdays to graduations. Or for Thanksgiving, Christmas, New Year's, or Valentine's Day. What you'll learn in this episode: What is a Black folks' Southern red velvet cake? A Black folks' Southern red velvet cake is a made-from-scratch decadent red sponge cake. It's made with a bit of yummy cocoa powder and homemade cream cheese frosting that's just sweet enough to be irresistible! It's a cake so good that people will ask, "Which bakery did you buy it from?" What's the story behind red velvet cake? Did Black folks invent it? Red velvet cake is considered to be soul food of the South! Because like most Southern cuisine that originated in the 1800s, red velvet cake is believed to also be of African-American origin. Links & resources mentioned in the episode: Black Folks Southern Red Velvet Cake Recipe https://thesoulfoodpot.com/southern-red-velvet-cake/ Episode show notes: https://thesoulfoodpot.com/podcast/ Podcast featured recipes: https://thesoulfoodpot.com/category/soul-food-podcast/ Privacy policy: https://thesoulfoodpot.com/privacy-policy/ --------------- CONNECT with Shaunda Necole & The Soul Food Pot: The Soul Food Pot blog: https://thesoulfoodpot.com Follow Shaunda Necole & The Soul Food Pot on Instagram: https://www.instagram.com/shaundanecole/ Shaunda Necole & The Soul Food Pot cookbooks: https://shaundanecoleshop.com/collections/soul-food-cookbooks Shaunda Necole & The Soul Food Pot seasoning guides: https://shaundanecoleshop.com/collections/soul-food-seasoning --- Send in a voice message: https://podcasters.spotify.com/pod/show/thesoulfoodpod/message
Waldorf Astoria General Manager David Wilson & Chef Stuart Sage joined Kitch and Neeil to talk about one of Dubai's most luxurious properties. They discussed:The challengers of working in a luxury hotel, in an increasingly competitive sectorGuest expectations and the challenges in offering personalisationHow to score an upgrade at check-in!The importance of workplace culture in hiring and maintaining staffWhat's new in food and beverage options at the hotelThe historic food dishes created by the Waldorf Astoria Group (Eggs Benedict, Red Velvet Cake, Waldorf Salad). Waldorf Astoria Dubai - Palm Jumeriah: Instagram & Website.Instagram: KitchInstagram: NeeilInstagram: TALK 100.3www.talk1003.ae/. Hosted on Acast. See acast.com/privacy for more information.
What do you truly want? Like deep down inside.....different from the expectations and how everyone else is doing it. For me, it was fried chicken and a night on the couch. The ability to listen to our intuition requires practice, and practice is a daily habit. If we cannot get clear on the little things that we want, then we will never get clear on the bigger picture of our life. THE CLARITY PROJECT: https://heartandgritcoaching.thrivecart.com/theclarityproject/
Episode 10 is upon us, and yes, I'm totally jumping up and down (metaphorically of course!) I have some huge things coming ahead for the podcast, and I can't wait to share them with you. Today's episode explores the art of songwriting which seems to be an almost forgotten art in the industry. We will explore some of these current & older great composers, what music row is lacking, and even bring up Red Velvet Cake!!! Sit down, relax, and enjoy!hit! ————————————————————Come email me at Ofthesteelguitar37@outlook.comFiddle Intro by Miss. Rachel CrickFollow her on instagram @rachelannecrickHer Fiverr link is below! https://www.fiverr.com/s/j0GKlZRest of Intro: Jeremy KingFiverrhttps://www.fiverr.com/s/8VRWNz
David & Dwaine talkin' about The legality of recording while on strong pain meds A few "Would you rather" Scenarios The menu of our last meal Have fun! We did.
A new year, a new season to chew on! Lisa and Allison are happy to be back, and, back together, for another sweet discussion of The Great British Baking Show!The new year brings to light an intention to be more concise about bakes, and Lisa vows to try to recreate each week's technical challenge. The girls discuss their favorite bakers of the new show, and marvel at the diversity of this class. Lisa talks about her Red Velvet Cake, and Allison advises bakers to invest in food coloring paste. As usual, the girls share laughs about non- related topics like 'wee sing grandpa's toys', a discussion brought about by the bakers' many use of the word "wee". Contestant Janusz gets star baker, and props from the girls for using a spray bottle of alcohol to spray on his bake. Lamenting the curse of the first baker elimination, a sad goodbye is said for Will, the first baker eliminated.
Janets Five And Dine Red Velvet Cake by The Morning Jam on VTRN
Listen in for a Veteran's Day Special as Chris shares how being in the Marines has changed, not only the course of his life, but the lives of those around him, too.
Brought to you by Big Dog Brewery
PLUS: Will or won't Tom Brady and Gisele Bündchen get a divorce? AND CSI: Is that a snake in your pants?
The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement) every weekday at 11am Eastern! Follow @realmattfrazier and @rockcreekrunner for more.
On this episode, we celebrate the freedom to read with the ninth prompt in the Books and Bites 2022 Reading Challenge, read a banned or challenged book. Dr. Ron Critchfield, JCPL's Executive Director, joins us to discuss the importance of intellectual freedom, the role of parents in helping their children choose books, the problems with censorship, and more. What's the Difference Between Banned and Challenged Books?According to the American Library Association, book challenges are "documented requests to remove materials from schools or libraries." A banned book is one that has been removed in response to a challenge.Book Notes Jacqueline recommends The Hate U Give by Angie Thomas Michael recommends Animal Farm by George Orwell Carrie recommends Lawn Boy by Jonathan Evison Find more banned or challenged books on the ALA's Top 10 Most Challenged Books page or on their Frequently Challenged Books page. You can also stop by the library display in our adult section or ask a librarian for help. Bite Notes Pair The Hate U Give with Red Velvet Cake with Ermine Frosting, a Southern specialty that Starr's neighbor has perfected. Yorkshire Wensleydale & Cranberries is the perfect cheese to snack on while reading Animal Farm. Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast includes recipes for both Cedar-Plank Roasted Salmon and Pike Place Fish and Chips. Celebrate your freedom to read Lawn Boy with whichever sounds best to you.
Leah Michelle Forney survived teenage sexual assault, abuse, and violation. Growing from a belief she wasn't worthy of sharing her story, she's become an established author, team leader at crisis response centers, and marriage and family therapist. She took her rapist to court where her victimization continued by the judge, the defense counsel, and the police. These experiences and others led her to create Leahmforney.com and become an advocate and speaker to help others survive their experiences. Hosts: Katie Koestner and Sandra Miles Editor: Craig Stanton Producer: Emily Wang
Listen in as Brittany shares how unimaginable loss and tragedy has strengthened, shaped and transformed her view on life and the importance of cherishing every moment.
Kendra brought in leftover Easter dessert leftovers... (Red Velvet Cake and Cookies) and they are almost gone and it's 9am. Sue and Kendra are baffled at HOW FAST food in the employee kitchen get eaten!!
We have all done things that haven't felt right to us, whether big or small, like the no eyebrows trend in the ‘90s—or choosing the wrong degree when going to school. However, each lesson brought clarity, understanding, and unforgettable lessons. Today, we're going over what to consider before you leap into the passive investing world. Consider your natural talents, abilities, and personality as we go over the six traits that apartment investing will require you, so there are no regrets in the future. Additional ResourcesTHE KITTI SISTERS INSTAGRAM: https://www.instagram.com/thekittisisters/CHECK OUT THE KITTI FREEDOM CLUB AT: https://www.kittisisters.com/kittifreedomclubCASHFLOW MULTIPLIERS SHOW NOTES:https://thekittisisters.com/is-apartment-syndication-right-for-you/New episodes drop every Tuesday and Thursday!
We're talking about a lot of desserts in 2022, and this week is no exception. Today, Mary Mac gives a recipe for red velvet cake that uses Firehouse Red Ale from North Country Brewing (northcountrybrewing.com). We got a little sidetracked with red velvet history and baking terms, but this Firehouse Red Velvet Cake is amazing! Not only is it moist and delicious, the frosting is a buttercream made with Baileys Irish Cream. Make it for someone special or as a special treat for yourself!
***ALL THE VIDEOS, SONGS, IMAGES, AND GRAPHICS USED IN THE VIDEO BELONG TO THEIR RESPECTIVE OWNERS AND I NOR THIS CHANNEL CLAIMS ANY RIGHT OVER THEM.******THIS SHOW IS INTENDED FOR ADULTS AND MATURE AUDIENCES!!!!***Mic Talkers, it's about that time! Just B.Kin and D.Jones on this one! Topics include: Does a woman have to have feminine energy, a man masculine energy to be attractive? Random hit up scenario. Stepfather doesn't get to walk her down the aisle. Concepts you can't stand. Man and his addiction to give his lady fellatio. “Red Velvet cake is part of being black” true or false? People who hate to kiss, how does sex start? A person tells their spouse they won't have sex with them till they lose weight; is this ok? One has to go: Menace To Society, House Party, Life, Poetic Justice, Love And basketball, or Baby Boy.Segments: "Things That Make You Go Hmmm", "The Man's Den", "Would You Rather", "Black Excellence", "OK Brotha", "Damn Girl", "Each One, Teach One", and MORE!!!MIC TALKERS, THIS IS FOR YOU!!!
Make our Christmas cover star cake with this pause anytime cookalong episode See acast.com/privacy for privacy and opt-out information.
The BBC Good Food team's tips on making the cover star cake and how we discover the best supermarket Christmas buys. See acast.com/privacy for privacy and opt-out information.
Join us and guest Joanna Davidson Politano as she chats about her latest novel A Midnight Dance. She loves tales that capture the colorful, exquisite details in ordinary lives and is eager to hear anyone's story. She lives with her husband and their kids in a house in the woods near Lake Michigan. Last week's Pinch of the Past was so fun we split it into two segments. Enjoy learning about the origins of Red Velvet Cake and a vegetarian dish made of necessity during WWII. On our Bookworm Review, we feature The Secret Keepers of Old Depot Grocery by Amanda Cox. If you're seeking a redeeming story involving the unbreakable, but sometimes fragile relationships between mothers and daughters, The Secret Keepers of Old Depot Grocery is a must read. You can find the entire written review here.
**CONTENT WARNING** This episode does feature a discussion about the loss of a child (don't worry; Becky & the Bengineer's baby is doing just fine), so if that is something you do not wish to hear, please skip from the 40m30s mark to the 45m30s mark. ** Hosts Becky Lynn & Ta'VI return to discuss what's on their mind, at length, from Ellen Pompeo's recent podcast revelation, to Becky's baby shower, Ta'Vi's THIRTIETH BIRTHDAY, regrets big and small, and a decadent Red Velvet Cake recipe. Plus the return of Dr. Ta'Vi and the big reveal of where she received her medical training, and Becky gets lost in the woods, a mistake that has loomed over her her entire life. Oh, and Ta'Vi is nonplussed by some recent upgrades to Becky & the Bengineer's lifestyle. This episode. It's a lot. Those were just some of the highlights. It's Crazy You're In My Business is comedians Ta'Vi and Becky Lynn. Follow Ta'Vi on IG, Twitter & TikTok @tavitalkstrash Follow Becky Lynn on IG, Twitter, and Venmo @ohthatsbecky or check out her website, ohthatsbecky.com DM us your questions and we might answer them in a future episode! Email questions to itscrazyyoureinmybusiness@gmail.com or submit anonymously at https://docs.google.com/forms/d/e/1FAIpQLSfSCoPN6-KKZgOcKhaNG2anS-0Cn16ymYF3eEuiyLuUzffjRA/viewform?usp=sf_link Thanks for listening! Tell your friends. Production and (B)engineering by Ben Rice (@barleyandmepod)
In this episode we are talking about a dessert that you might see at a community gathering, especially in the mountains of Appalachia. It's pretty tall, not too sweet and as the story goes even a community effort. The Apple Stack Cake is a labor of love. It looks more like big thick pancakes with filling in between each layer. This cake screams fall - the filling is dried apple slices, brown sugar, ground ginger, ground cinnamon, ground allspice and ground nutmeg. In the South, this time of year you are very likely to see or hear about other stack cakes as well. These all have frosting: Caramel Cake, Fig Cake, Italian Cream Cake, Coconut Cake, Black Forest Cake, Lane Cake, Carrot Cake, Red Velvet Cake and the infamous Hummingbird Cake. Additional Resource mentioned: "United Tastes of the South” by Jessica Dupuy https://amzn.to/2XgFkLV If you'd like to join our Patreon Community to support us monthly for perks and exclusive content check out https://www.patreon.com/steelmagnolias Other Places to Connect: Sign up for mailing list HERE Instagram @SteelMagnoliasPodcast Private Facebook Group https://bit.ly/32Kna4T
On this episode --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/theetwin/support
On this day, I am joined by Javier and our guests of the night iris, and Mariana as we sit down and discuss cake , life , and something else we didn't even know we had in common. Toke up and listen. We reaching the stars --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/thethelonelystoner/support
On today's show, I'm joined by Sadé Meeks, MS, RD to discuss the evolution of African American cuisine in the U.S.; the foods that define this creative cuisine; the vegetables and staple crops that have been an integral part of the African American table (hint: okra, sweet potatoes, kale, and corn.); how nutrition professionals can honor the traditional foodways of African Americans while emphasizing nutrition; and how African American cuisine continues to evolve. My guest is Sadé Meeks, MS, RD, a food activist and registered dietitian who was born and raised in Mississippi. She is the founder of GRITS (Growing Resilience in the South) with the mission to improve the health and well-being of communities through increased awareness of nutrition, food history, and culture. On the show, Sadé shares the history of African American cooking, traditional foods of the enslaved and how many of those foodways continue today, and she explains how to make small changes to traditional recipes to honor ingredients and flavors while reducing saturated fat and sodium. Together, we also talk about a few recipes you'll definitely want to try including Smoky Collards and Shrimp and Grits. Show Highlights: Get to know Sadé, her big Mississippi family, and why she pursued degrees in dietetics and food science How GRITS helps bridge the gap between nutrition and culture The need for cultural competence in nutrition and food science Highlights of African-American cuisine as the slaves brought their food habits to America How slaves' diets differed according to the regions they inhabited How true African-American cuisine relies on plant-based meals, one-pot meals, and the pairing of a starch, sauce, and protein, like Shrimp and Grits How the history of fried foods and pork developed in the African-American community as a matter of necessity The story of soul food as an affirmation of the resourcefulness of African-Americans and their meager rations How Sadé learned about cooking as she grew up The importance of small changes in eating a healthier diet, especially in seasonings and cooking methods Sadé's Smoky Collards, made with onion, garlic, vegetable stock, smoked paprika, seasoned salt, cayenne pepper, and a touch of brown sugar Shrimp and Grits: how the grits are cooked in chicken stock and milk with added salt, pepper, butter, and cheddar cheese; the shrimp is seasoned with Cajun seasoning and paprika, and baby spinach is added at the end How Sadé combines her favorite cheesecake with Red Velvet Cake for a delectable dessert Resources: www.gritsinc.org Grow with the Flow podcast Find Sadé on Instagram: @SadeMeeks
On today's show, I'm joined by Sadé Meeks, MS, RD to discuss the evolution of African American cuisine in the U.S.; the foods that define this creative cuisine; the vegetables and staple crops that have been an integral part of the African American table (hint: okra, sweet potatoes, kale, and corn.); how nutrition professionals can honor the traditional foodways of African Americans while emphasizing nutrition; and how African American cuisine continues to evolve. My guest is Sadé Meeks, MS, RD, a food activist and registered dietitian who was born and raised in Mississippi. She is the founder of GRITS (Growing Resilience in the South) with the mission to improve the health and well-being of communities through increased awareness of nutrition, food history, and culture. On the show, Sadé shares the history of African American cooking, traditional foods of the enslaved and how many of those foodways continue today, and she explains how to make small changes to traditional recipes to honor ingredients and flavors while reducing saturated fat and sodium. Together, we also talk about a few recipes you'll definitely want to try including Smoky Collards and Shrimp and Grits. Show Highlights: Get to know Sadé, her big Mississippi family, and why she pursued degrees in dietetics and food science How GRITS helps bridge the gap between nutrition and culture The need for cultural competence in nutrition and food science Highlights of African-American cuisine as the slaves brought their food habits to America How slaves' diets differed according to the regions they inhabited How true African-American cuisine relies on plant-based meals, one-pot meals, and the pairing of a starch, sauce, and protein, like Shrimp and Grits How the history of fried foods and pork developed in the African-American community as a matter of necessity The story of soul food as an affirmation of the resourcefulness of African-Americans and their meager rations How Sadé learned about cooking as she grew up The importance of small changes in eating a healthier diet, especially in seasonings and cooking methods Sadé's Smoky Collards, made with onion, garlic, vegetable stock, smoked paprika, seasoned salt, cayenne pepper, and a touch of brown sugar Shrimp and Grits: how the grits are cooked in chicken stock and milk with added salt, pepper, butter, and cheddar cheese; the shrimp is seasoned with Cajun seasoning and paprika, and baby spinach is added at the end How Sadé combines her favorite cheesecake with Red Velvet Cake for a delectable dessert Resources: www.gritsinc.org Grow with the Flow podcast Find Sadé on Instagram: @SadeMeeks
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
Episode 36 grapples with: Red velvet cake, falling in white sweatpants, an Ebay purchase gone awry, as well as weekends... frankly I've already said too much.
We're back to check in on Cameron's New Years Resolution to bake more, and for February he prepared for all of us a slice of red velvet cake! We recorded this a couple weeks ago but I (Paul) ran out of time to edit it so never fear, Cameron was comfortably in the February window with this one. Check out our Instagram page for a picture of the finished product! Social Media: Twitter Facebook Instagram Email us at whatsondraftpodcast@gmail.com! --- Send in a voice message: https://anchor.fm/whatsondraft/message
The non-violent overthrow of Czechoslovakia's communist government in 1999 was called the Velvet Revolution; growing up in St. Louis, the preferred ice cream of my youth was called Velvet Freeze; and the late crooner Mel Torme was called the Velvet Fog (or to those who weren't fans, the Velvet Frog.) But to me the most deserving object of the designation "velvet" is red velvet cake -- a rich relative of devil's food cake only with a distinctive red color and frosted with white icing for contrast. Red velvet cake was all the rage years ago, but its popularity has faded since the 1970s amid safety concerns about the red food coloring in use back then to tint the cake. Perhaps it's time to bring red velvet cake back. Today's red food coloring is perfectly safe and after all, the cake is a uniquely American invention. We'll probably never know who the first person was to create a red velvet cake. The recipe is what culinary professionals call a "grass roots" recipe, meaning it's the sort
In the second hour, Donno continues the discussion on the Canes and what needs to change for the culture change in the lockerroom for the best juniors to come back to school.Brian Monroe, former Miami Hurricane, joins the show to break down what he saw Saturday and how Miami rebounds from their loss to UNC. Donno also does Monday Minutia on Red Velvet Cake.
Store Bought Is Fineby Trent Pheifer Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Trent Pheifer: Hi I'm Trent Pheifer and for the last five years, I've been cooking my way through all of Ina Garten's recipes.Suzy Chase: If you enjoy this podcast please be sure to tell a friend I'm always looking for new people to enjoy Cookery by the Book, now on with the show. I feel like Ina's cookbooks are a must for any home cook. I have so many questions for you, Trent, but first tell us how you got this spectacular idea to cook through all of Ina Garten's cookbooks and the TV show.Trent Pheifer: It happened about five years ago. At the time I had just read, Julia Child’s, My Life in France, and it kind of coincided with a time that my roommate and I were constantly watching the Barefoot Contessa on Food Network, but not totally making a lot of her food. So those two things kind of combined at the same time I was in a relationship. I was cooking a little bit more. So I started to try to branch out and develop my knowledge of cooking. After a summer spent with hundreds of failed recipes I decided that I should probably stick to one cookbook author that throughout the course of the several recipes that I had made, had always come through for me. And that was the Barefoot Contessa Ina Garten. Her recipes have been foolproof, I'd made three or four over the course of the summer. And I jokingly mentioned to my friend that, you know what, maybe I should just teach myself how to cook by working my way through all Ina Garten's recipes, ala, Julie and Julia one of my favorite movies. Who doesn't love Meryl Streep? So I started the Instagram account kind of on a whim with a photoshopped image of me and Ina called Trent & Ina saying that if I cooked three recipes a week, I would finish all of her recipes in five years and that I hoped Meryl Streep was available to play us in the movie. Yeah. And it's been five years since then. And, it's been a really crazy journey.Suzy Chase: So you just finished Barefoot Contessa Parties. And you mentioned on Instagram that you cook from all the books simultaneously, how do you organize everything?Trent Pheifer: So when I first started, I realized I was going to need some sort of system at the time there were like I said 800 recipes, and now they are about 1300 and my memory is failing me so I knew that if I didn't have some sort of system I was going to be repeating recipes, forget recipes. So I created a massive Excel spreadsheet. I downloaded all of the lists of recipes from all of her books and then split it into spreadsheets that are divided into tabs of appetizer, soups, alcoholic drinks, lunches, sandwiches, dinners, breakfast and then those are broken down into, by meat or vegetarian, just so that I can easily with a quick glance pick out the recipes that I want to make for the week. And each of those have the recipe name, the title of the book, the page number, my rating, any notes I did, and then any hard to find ingredients or expensive ingredients. And it just saves me so much time on meal planning because I can go into that document in five minutes and say, I have time to run to one grocery store, which recipe can I get that won't have hard to find ingredients and then kind of match it up to other recipes on the spreadsheet.Suzy Chase: All that stuff on your spreadsheet, you put on your blog, like the page number or the TV episode, all of that, right?Trent Pheifer: Yea and my original plan was to build those out a little bit more. So I include the book and page number, the episode category of how easy is that, is it easy, intermediate, hard to make ingredients that you could use store-bought is find ingredients hard to find ingredients, pricey ingredients. There used to be more categories. I used to do kind of a two-fer idea where, what would you turn the leftovers into, what you could serve it with, but time kind of gets away from you and so I've kind of kept it simple on the website. It's kind of all the basics for, if you're looking to make this recipe, here's what you need to know.Suzy Chase: So yesterday I was interviewed by BBC radio and they asked me who I would love to have on the old cookbook podcast. And I blurted out Ina and they were like, who's that? And so I kinda, I just, I just, how do you, how do you, and so all I could say was she's iconic. She's our iconic American chef cookbook author. So what is Ina to you?Trent Pheifer: I think that Ina has always been somebody that, and like I said, with my, with my roommates, we used to watch the show and never really cook anything. She just has a magnetism to her that she has this fabulous lifestyle that I think all of us would aspire to be having an amazing time with her friends, but she's also super approachable. So she welcomes you into her house. She makes you feel like you belong there, that you can cook. And then once you start cooking your recipes, you realize that she tests these over and over and over again. She watches people cook her recipes and then incorporates things that they made mistakes with into the actual recipe. So I just think that she's been in the game for how many years she has nailed how you make a recipe and how you describe a recipe to somebody. But on top of that, she's a fun, loving, everyone wants to be friends with her, everyone wants to be invited to one of her parties and when you watched a lot of those early shows, you kind of felt like you were the in in-crowd with her at one of these fabulous parties. So I think she's just an expert that is welcoming and is not intimidating. And everyone feels welcomed with her.Suzy Chase: The first recipe you made was the Lentil Sausage Soup from Barefoot in Paris. How did you choose this as your first recipe to kick this project off?Trent Pheifer: I wish I could tell you that I spent so many hours to pick the perfect recipe, but to be, to be real honest, it was probably what I made the week before. I started this project in early October weather's getting a little cooler. Who doesn't love the combination of sausage and, lentils? And give me a soup any day, every day. So to be honest, it was probably just what I had cooked the week before and had taken a photo of.Suzy Chase: I love it. Would you rate these books from your favorite on down? Are you doing that on your Instagram?Trent Pheifer: So at the end I will, I feel like do a rating of each of the books. Right now I tell everyone that my favorites are Barefoot Contessa At Home and Barefoot Contessa Back To Basics. I just really think there are so many go-to recipes from those two books that like, especially if you are a new cook, there's just a lot that I repeat all the time. I mean, the Back To Basics Shrimp Scampi was one of the first recipes I made, and it's one of the recipes that I am constantly making. It's just so simple and such an impressive meal. So I'm doing ratings of each of the recipes as I go. I'll be very curious once I aggregate all the recipes from every book to see what ratings, the books end up coming out to. 'Cause I rate each recipe one to five, so we'll see how all that adds up in the end.Suzy Chase: Oh my God, I can't wait. So when I was piling up my collection. I realized that she, somewhere along the line, dropped Barefoot Contessa in the title.Trent Pheifer: Yes and I'm not exactly sure, like after I said Back To Basics, I was like, I actually don't know if it's actually called Barefoot Contessa Back To Basics.Suzy Chase: It is. I'm looking at my pile right here. It's called Barefoot Contessa. But that's the last cookbook that had Barefoot Contessa on it, like forward facing.Trent Pheifer: And I think that for so long, she was known as Barefoot Contessa, but I have found sometimes when I mentioned Barefoot Contessa to people, if they're not into cooking, they might not know exactly who she is, but a lot more of them have heard of Ina Garten. So I wonder if that was a conscious move after Back To Basics, to skew more towards name recognition of her own name.Suzy Chase: Yeah. I'd love to know that story. Okay. Trent, you need to find that out.Trent Pheifer: Hey, when maybe we'll all have a dinner together or lunch together and we can find it out together.Suzy Chase: That would be amazing. So I know you have a tiny New York City kitchen like I do, and your kitchen seems fully stocked. Where do you store everything?Trent Pheifer: So when I first started project, I was living in Harlem and the kitchen I had was absolutely tiny and I probably had just your basics, your plates, nonstick pan, silverware, and some odds and ends. And over time when people realize you have a passion, they start buying new things, or you start partnering. I partnered with Cassandra's kitchen, which is like a one-stop shop for all of Ina Garten's favorite tools and ingredients. So I partnered with them and so over time I've built up so much stuff that at one point in my old apartment, I was storing things under my bed, under the couch. I had a bookcase that was full of, things. I've started to pair down a little bit of what I have, but right now I have a little bit of a bigger kitchen in my current apartment in Washington Heights. So I have a little pantry that stores a lot of things, and there's just a lot of storage for the small kitchen that I do have. I think when I first started dating my boyfriend, he was like, are there pans and baking sheets under your couch? And I was like, just ignore it. You'll thank me later when I'm cooking you dinner, breakfast, or any of that. So I do have more space here, but it's always a challenge, I feel like in a small kitchen organization has become my friend as soon as I'm not cleaning the dishes as soon as I'm not prepping everything ahead of the recipe is when I start to lose my mind, I have three pans of roasted vegetables I have no clue where I'm going to set them as when I have a little bit of a meltdown in the small kitchen.Suzy Chase: Same. I like how honest you are in the descriptions, like on recipe, number 469 Artichokes with Lemon, Terragon,Aioli, you confess that you don't love artichokes. How do you cope with foods you just don't like.Trent Pheifer: I think one of the blessings of this project has been having to make recipes that I don't want to make. I usually, if I really, really think I'm not going to like it, I try to cut it in half or quarter it, I try to cut it down to the smallest portion that I can but that's not always an option. I think with that recipe, it might have mentioned that like I love a cheesy artichoke, give me a artichoke spinach dip or artichoke pizza, but there've been some surprising things. I think that, uh, one of the dishes that I thought I was going to hate, and I'm happy that I didn't cut in half was her Roasted Sausage and Grapes. It was just a phenomenal dish and I never thought of roasting grapes, but it really concentrates their flavor and the sweetness from them paired with the salty sausage was just absolute perfection. On the flip side, there have been ones, such as her Pear and Parsnip Gratin that I made a whole casserole dish of and I just don't love mashed up pears and parsnips. I'm not a fan of parsnips and had to eat a casserole dish of that for a week. Not my favorite thing, but in the end, I truly believe that for any dish or any ingredient, you need to try it at least three times, you could have purchased a bad ingredient. You could have gone to a restaurant and they just aren't good at making that certain dish. So I try to live by the idea that I need to try things multiple times. One of those things that I'm still working on is finding the perfect anchovy. So if anyone has any recommendations for a delicious anchovy, let me know, because I can't find one I love.Suzy Chase: When do you break down an order from Seamless or do you?Trent Pheifer: All the time. All the time.Suzy Chase: Really?Trent Pheifer: There's just certain recipes, I love cooking and I probably cook four days a week or five days a week, but there's just certain things that I'm not going to spend at home, especially work's been busy and I want something quick and delicious and tasty. If I haven't gone grocery shopping, I'm going to Seamless just because grocery shopping for me has become a little bit of a bane of my existence in the city. The grocery stores just don't have this big of footprint as they do in many other places. And so I find myself going to three or four stores just looking for chives. So at that point, I know I can order from Seamless my favorite Thai place down the street, or my favorite ramen place down the street. And I'll be there in an hour. It's just, you're exhausted after a day. Sometimes you just need Seamless.Suzy Chase: So talk to me about food photography. It's the hardest thing for me. I make something and then I'll take a photo and I really want to make it look delicious. And oftentimes it's dark and my photos don't come out great for Instagram. What do you do?Trent Pheifer: I mean, if you really scroll back to my early Instagram, you'll know that I struggled with that a lot early on. The premise originally was to put my horrible photos next to Ina's beautiful photos but over time, I guess, five years of taking pictures of everything you've eaten, you start to figure out what works. And I know that everyone says that natural light is your best friend. So a couple of years ago, I got a very large day light bulb from Amazon. I think it was like $15. And then I got a little clamp thing to plug it into and it has changed my life. I'm no longer chasing the light to get the perfect picture at 8:00 PM at night. And I think for probably $30, I have something that just saves me a lot of stress. And to be honest, I think natural light is your best friend. That's the one thing. I shoot all of my photos on iPhone 11 people are always like, what special equipment do you use? And all of my photos are shot on iPhones and it's finding natural light. And I mean, sometimes I wish that I weren't taking pictures of the food and I could just glop it onto a plate, but it ends up being a lot of fun. And I do think that what I would recommend is getting one of those daylight light bulbs, because it makes a world of difference.Suzy Chase: I'm going to get that because it's so hard for me cause I make dinner for my family and it's usually out of a cookbook and I need to take a picture and it's like right now and it looks muddy. So I'm going to get one of those light bulbs. Thank you.Trent Pheifer: And we'll send you all the information and I'll send you some pictures of stuff I've taken at night that people are convinced during the day.Suzy Chase: Yay! So do you have a favorite Ina recipe?Trent Pheifer: This is such a hard one after a thousand recipes, this is one of the hardest ones, but what I really always keep coming back to is her Sausage and Fennel Rigatoni. It's from Cooking For Jeffrey, it just hits all the spots. I never thought I would love fennel as much as I do. I still don't love raw fennel, but cooked fennel is absolutely delicious sausage, cream sauce, pasta, you really can't go wrong with it. So that's one of them that I always recommend to people. And then I always hear back saying thank you so much I can't believe I had not made that one, but if I have to pick one that's the one I always go with.Suzy Chase: Speaking of cooking for Jeffrey, I went to BAM (Brooklyn Academy of Music). When was that? Like 2014?Trent Pheifer: I think so. Yeah, it was right around then... Oh no, no, no. It had to have been 2015 or 2016 because I didn't start this until 2015Suzy Chase: And yeah, 2016. And Ina was at BAM doing a cookbook talk for Cooking for Jeffrey. And they were taking questions at the end and someone, and I swear to God, I thought it was you, stood up and mentioned your Instagram Store Bought Is Fine.Trent Pheifer: I was so upset because I was actually on a trip with a friend to hike Machu Picchu. And I was on a plane on my way back. My Instagram started blowing up and I was like, what's like, or maybe it was right after I landed on. My Instagram was blowing up. And my friend has Hasani was like, I just stood up in front of the audience and told them about your account. And I was like, you get free food for the rest of your life!Suzy Chase: Yes!! And the whole row was like, what is that?Trent Pheifer: I think that was only a year into this project, but I truly think that was a little bit of a turning point in this project. I mean building a following on Instagram can be a hard thing there's, there's so much competition and I think that was one thing that people started to hear about me and the community has just been so absolutely wonderful and so supportive it's been this nice little corner of the internet that just brings me so much joy and everyone's so supportive and we just all share a love of Ina.Suzy Chase: Today on your Instagram, you wrote "it's been nearly a month since I posted an Ina recipe with any significant amount of green veggies. I was stressing y'all." You can say that again. So first I want to tell you what I made last week, stress cooking during this election. Creamed Spinach and Eggs page 234 Modern Comfort Food. That was the perfect morning after election breakfast.Trent Pheifer: That sounds perfect. That's been high on my list too.Suzy Chase: The next was Chicken with Goat Cheese, and Basil on page 114 Barefoot Contessa At Home. One of the very first recipes I ever made for my husband when I was first married. So easy.Trent Pheifer: Do you still make it regularly?Suzy Chase: Yeah, it's the easiest, most delicious chicken.Moist, which is key.Trent Pheifer: And that's what I love too. And I do hear from a lot of people 'cause Ina often recommends getting boneless skin on, which is very hard to find, but I'm always telling people like, it's not that hard once you've, deboned a chicken a couple times you have all of that to use for stock and then you get these delicious chicken breasts and the skin just keeps everything moist and with this one, you really need it because it holds the basil leaf and the goat cheese and that's just one of those phenomenal recipes.Suzy Chase: And the next one I made was the Croissant Bread Pudding on page 192 of the very first Barefoot Contessa cookbook. All I can say that is so much half and half!Trent Pheifer: It is!! That is one of my favorite dishes ever. I'm not big on the raisins. I can skip the raisins, but that was just one that I could not stop eating. And then I couldn't stop thinking about how many calories were in it.Suzy Chase: It was perfect last week though cause we didn't even care.Trent Pheifer: No. Last week was a free week, free calories nothing sticks.Suzy Chase: And now we're back to green veggies today.Trent Pheifer: We got to have balance in life, I guess.Suzy Chase: What would you make for Ina if you had her over to dinner?Trent Pheifer: So I always joke that this would be wonderful and also would stress me out so bad that I would probably stress about it for a couple of weeks and then I would head over to Popeye's and I would pick up a Spicy Fried Chicken Sandwich. We'd enjoy that. I would make her favorite Whiskey Sours. And then for dessert, I would make my grandma's Red Velvet Cake with Heritage Frosting. I know that with red velvet cake, people are adamant that it needs to have cream cheese frosting, but my grandma's heritage frosty is out of this world, it's a cooked frosting where you mix flour and milk and create kind of like a bechamel and then you cool that, and then you whip in the butter and sugar. And it has been my favorite thing since I was a little kid. And I just want Ina to experience that as well.Suzy Chase: Tell us the story about when you met her in Paris.Trent Pheifer: It was truly kismet. I had seen a couple of weeks prior that she was in the city, but I had assumed that by the time we were there, she was not going to be there. And we had made reservations at a tasting menu, a restaurant called Verjus and we had made them originally Friday. Our friend was like not getting into until Paris until Saturday, can we change the reservation? So last minute we changed reservations to Monday and it was just truly meant to be. I walked in and the restaurant is no larger than a large living room. And directly in the corner are Ina and Jeffery enjoying a meal in Paris of all places. We both live in New York, but have never run into each other. And I run into her halfway around the world. I didn't want to bother them right then so we kind of bee-lined to our table. I had to face away from them because I wouldn't be able to concentrate the entire meal. And we did the wine pairings. So I, over the course of the next hour, hour and a half, I built up my liquid courage and my friend and I walked over after we had seen they've paid their bill and I was like, "hi Ina. I absolutely love you. I just couldn't pass up this opportunity to introduce myself. I'm sorry to interrupt. I'm cooking my way through all of your recipes. And then I go, I'm Store Bought Is Fine." And she looks at me and she goes, "I heard you were in town." I think I could have died. Happy. I think people that had followed me had commented on her Instagram saying Store Bought Is Fine is in Paris too, you have to find him. So we had this really lovely conversation, talked about the dinner, talked about our trips in France. Just talked about the night and both of them were so friendly, so gracious and at the end I was like, could I get a picture? And Ina goes, "we just called a cab I'll give you the heads up when we're heading out and we'll go out and get photos." And she took photos with us and just could not have been more sweet. You always worry about meeting somebody that you appreciate and you look up to so much that maybe they could never live up to what your expectations are. People are humans, but she lived up to them in every way, shape or form. And it's just one of those nights that I have to pinch myself every once in a while 'cause I still don't believe that it happened.Suzy Chase: Does she follow you on Instagram?Trent Pheifer: She doesn't, but she's super supportive. She comments on photos, likes photos but she keeps her following, like who she follows very low. I think she tries to keep it at a hundred people at all times. I mean, she's super wonderful. If I reach out to her, she responds super supportive.Suzy Chase: So I'm curious to hear about your new found passion, developing your own recipes.Trent Pheifer: So that is something that I have just not had time over the last four years, as you can imagine, doing this project, doing the grocery shopping, cooking, photographing, writing for the website and for posts, chatting with followers, all of that kind of stuff takes up a lot of my time. So over the last two years, I've started a document every time I come across an idea of a recipe that I want to try to perfect, a recipe from my childhood, that I want to update, a recipe from a restaurant that I went out to. So I have this master list. So once the project is over and I should wrap it up in about, I think 15 months if I stay on schedule, I really want to start developing and diving into developing my own recipes and putting my own spins on a lot of dishes that I have ideas about.Suzy Chase: Have you gotten to be a better cook through all of this?Trent Pheifer: I always tell people, this was where I got my cooking education. Prior to this, my cooking was whatever I heated up from the Trader Joe's frozen food aisle. And in five years, I've moved from there to being able to make my own carnitas at home and making Baked Alaska at home. And it's just one of those things that I think so many people get intimidated saying they don't know how to cook and I think they think that you should walk into the kitchen and it's intuitive and you should know everything, but you just have to build those skills up over time. I always think back to something Ina says, and it's like, once you know how to do one technique or way of doing something, you know how to do a hundred techniques once you know how to make a broth, chicken broth, you know how to make vegetable broth. You know, how to make pork broth. Yes, there are variations to each of those, but once you can learn the basics, everything else becomes a little bit easier. So I look back five years ago when I was screwing up almost everything that I was making and just think of how far in just five years that I've been able to come. It helps that it's one of my passions and it's my happy place, I think the kitchen used to be a source of frustration as I think it is for a lot of people. And now during quarantine was my savior. It was that place where I could go have a little bit of control in my life, create a satisfying meal and just space out for an hour or two hours. So yeah, this has really taught me how to cook. And I think, Ina always says that she cooked her way through Julia Child's Mastering The Art Of French Cooking and that's how she learned to cook as well.Suzy Chase: You just mentioned the Baked Alaska, how hard was that to make?Trent Pheifer: So I would say overall easier than I was expecting. I think one of the issues is I was very paranoid about timing and then, cause I was worried that ice cream was going to melt at every step of the way. But when you really look at the basic elements of it's relatively easy. It has a raspberry sauce that you can make ahead of time. And it's Ina's classic raspberry sauce that she uses in tons and tons of her dessert recipes. It's store-bought cake that you cut into circles, it's store-bought ice cream that you mold into balls. So it's raspberry sorbet and vanilla ice cream that you mold into a ball and then put on the cake and then you freeze those until it's rock hard. I think the hard part might be the meringue if you're not used to making meringue that could be the difficult part, but I think, and I think a lot of people think that, it would be a near impossible dish to make at home. How are you putting ice cream in a 500 degree oven and it coming out perfect? But it did. The meringue really insulates the ice cream and you have this perfectly sugary delicious meringue with crisp brown edges and freezing cold ice cream and a sponge on the bottom. And it was much easier than I thought it would be.Suzy Chase: Now to my segment called Last Night's Dinner where I asked you what you had last night for dinner.Trent Pheifer: I had a goulash recipe. So I think maybe a month ago I had a follower reach out and she had said she had created a cookbook of her children's favorite recipes from growing up and that she had an extra copy of it and she reached out to me and said, I want somebody to have this that is as passionate about cooking as I am and so she sent it to me and I was sobbing. I was sobbing when she told me about it. I was sobbing while I was reading. It is a book filled with so much love and I think that so many of us have those recipes from growing up in our childhood that will never be the same as the ones our moms made, but it's always nice to have the recipes so that you can go back to them and I made her Beef Goulash last night and it was such a great comfort food served over egg noodles. It had paprika and red pepper and the sour cream and it just was spicy. It had the perfect amount of spice. The meat was falling apart. It was an absolute delight last night, so long story, but that was what I had last night. And I just thought that was a great story.Suzy Chase: Where can we find you on the web and social media?Trent Pheifer: You can find me at Store Bought Is Fine on Instagram. My website is www.storeboughtisfine.com also Store Bought Is Fine on Facebook.Suzy Chase: Thank you for bringing Store Bought Is Fine into our lives and thank you for coming on Cookery by the Book podcast.Trent Pheifer: Thank you so much for having me. This has been so much fun.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.
This week on TOP 5 Go, the Top 5 Crew bring on our very good friend Mariah to discuss something near and dear to our hearts, Baked Goods.From Brownies to Red Velvet Cake to Funfetti we talk about it all. What are your Top 5 Baked Goods?
This week on TOP 5 Go, the Top 5 Crew bring on our very good friend Mariah to discuss something near and dear to our hearts, Baked Goods. From Brownies to Red Velvet Cake to Funfetti we talk about it all. What are your Top 5 Baked Goods?
Listen to a short-form recap or roundup of all the top 9to5Google stories of the previous 24 hours. 9to5Google Daily is available on Google Play, iTunes and Apple’s Podcasts app, Stitcher, or through our dedicated RSS feed for Pocket Casts and other podcast players. New episodes of 9to5Google Daily are recorded every weekday. Subscribe to our podcast in Google Play or your favorite podcast player to guarantee new episodes are delivered as soon as they’re available. Why not add the 9to5Google Daily to your Google Assistant Routine for a quick morning update? Learn how to add us directly to your Assistant Routines right here. Follow Damien: Damien Wilde Stories discussed in this episode: [Update: More live ‘5s’ images] Google Pixel 5 leak shows off speckled rear Android 11 users are reporting numerous issues with Android Auto Retailer suggests that ‘Sabrina’ dongle could launch as ‘Google Chromecast with Google TV’ We made Google’s official Android 11 Red Velvet Cake recipe [Video] Drop us a line at gtips@9to5g.com. You can also rate us in Google Play, Apple Podcasts or recommend us in Pocket Casts to help more people discover the show!
Microsoft focuses on games as a service with Xbox Game Pass Game console makers play chicken overpricing announcements What kind of person does Tik Tok think you are? Android 11 is red velvet cake Google's ATAP lab wants to bring you the smart home future Are we at the end of the Intel Era? Norsk Hydro and Garmin hit by a ransomware attack Building the Quantum Internet Woz sues YouTube over Bitcoin scam Garmin hit by a ransomware attack Tik Tok tries to stay alive G4 WTF Latest info about the Twitter breach We would pay for a Twitter subscription to be able to edit our Tweets Space Force is always above you Big Tech antitrust showdown with congress July 29 Herman Miller x Logitech = $1500 gaming chair US Army retreats from Twitch Crispr Cow is definitely a boy Streaming wars: Peacock vs Quibi vs Disney+ vs everybody else Host: Leo Laporte Guests: Ashley Esqueda, Harry McCracken, and Paul Thurrott Download or subscribe to this show at https://twit.tv/shows/this-week-in-tech Sponsors: extrahop.com/TWIT masterclass.com/twit LastPass.com/twit Zendesk.com/twit
Microsoft focuses on games as a service with Xbox Game Pass Game console makers play chicken overpricing announcements What kind of person does Tik Tok think you are? Android 11 is red velvet cake Google's ATAP lab wants to bring you the smart home future Are we at the end of the Intel Era? Norsk Hydro and Garmin hit by a ransomware attack Building the Quantum Internet Woz sues YouTube over Bitcoin scam Garmin hit by a ransomware attack Tik Tok tries to stay alive G4 WTF Latest info about the Twitter breach We would pay for a Twitter subscription to be able to edit our Tweets Space Force is always above you Big Tech antitrust showdown with congress July 29 Herman Miller x Logitech = $1500 gaming chair US Army retreats from Twitch Crispr Cow is definitely a boy Streaming wars: Peacock vs Quibi vs Disney+ vs everybody else Host: Leo Laporte Guests: Ashley Esqueda, Harry McCracken, and Paul Thurrott Download or subscribe to this show at https://twit.tv/shows/this-week-in-tech Sponsors: extrahop.com/TWIT masterclass.com/twit LastPass.com/twit Zendesk.com/twit
Microsoft focuses on games as a service with Xbox Game Pass Game console makers play chicken overpricing announcements What kind of person does Tik Tok think you are? Android 11 is red velvet cake Google's ATAP lab wants to bring you the smart home future Are we at the end of the Intel Era? Norsk Hydro and Garmin hit by a ransomware attack Building the Quantum Internet Woz sues YouTube over Bitcoin scam Garmin hit by a ransomware attack Tik Tok tries to stay alive G4 WTF Latest info about the Twitter breach We would pay for a Twitter subscription to be able to edit our Tweets Space Force is always above you Big Tech antitrust showdown with congress July 29 Herman Miller x Logitech = $1500 gaming chair US Army retreats from Twitch Crispr Cow is definitely a boy Streaming wars: Peacock vs Quibi vs Disney+ vs everybody else Host: Leo Laporte Guests: Ashley Esqueda, Harry McCracken, and Paul Thurrott Download or subscribe to this show at https://twit.tv/shows/this-week-in-tech Sponsors: extrahop.com/TWIT masterclass.com/twit LastPass.com/twit Zendesk.com/twit
Microsoft focuses on games as a service with Xbox Game Pass Game console makers play chicken overpricing announcements What kind of person does Tik Tok think you are? Android 11 is red velvet cake Google's ATAP lab wants to bring you the smart home future Are we at the end of the Intel Era? Norsk Hydro and Garmin hit by a ransomware attack Building the Quantum Internet Woz sues YouTube over Bitcoin scam Garmin hit by a ransomware attack Tik Tok tries to stay alive G4 WTF Latest info about the Twitter breach We would pay for a Twitter subscription to be able to edit our Tweets Space Force is always above you Big Tech antitrust showdown with congress July 29 Herman Miller x Logitech = $1500 gaming chair US Army retreats from Twitch Crispr Cow is definitely a boy Streaming wars: Peacock vs Quibi vs Disney+ vs everybody else Host: Leo Laporte Guests: Ashley Esqueda, Harry McCracken, and Paul Thurrott Download or subscribe to this show at https://twit.tv/shows/this-week-in-tech Sponsors: extrahop.com/TWIT masterclass.com/twit LastPass.com/twit Zendesk.com/twit
Microsoft focuses on games as a service with Xbox Game Pass Game console makers play chicken overpricing announcements What kind of person does Tik Tok think you are? Android 11 is red velvet cake Google's ATAP lab wants to bring you the smart home future Are we at the end of the Intel Era? Norsk Hydro and Garmin hit by a ransomware attack Building the Quantum Internet Woz sues YouTube over Bitcoin scam Garmin hit by a ransomware attack Tik Tok tries to stay alive G4 WTF Latest info about the Twitter breach We would pay for a Twitter subscription to be able to edit our Tweets Space Force is always above you Big Tech antitrust showdown with congress July 29 Herman Miller x Logitech = $1500 gaming chair US Army retreats from Twitch Crispr Cow is definitely a boy Streaming wars: Peacock vs Quibi vs Disney+ vs everybody else Host: Leo Laporte Guests: Ashley Esqueda, Harry McCracken, and Paul Thurrott Download or subscribe to this show at https://twit.tv/shows/this-week-in-tech Sponsors: extrahop.com/TWIT masterclass.com/twit LastPass.com/twit Zendesk.com/twit
For this episode of the Droid Life Show, we're diving into the official world of OnePlus Nord. The phone is now official, we have one, and we'll let you know when and where you can buy this new affordable premium phone.We'll also dive into huge Galaxy Note 20 leaks, the rest of Samsung's upcoming Unpacked line-up, Android 11's codename, and rant about 60Hz displays before wrapping up with a list of random new phones you can buy.Trivia is back with a fun line-up of prizes!
After being away from his girlfriend for a whole month and finally able to see her. His girlfriend give him her "special" red velvet cake. --- Support this podcast: https://anchor.fm/tina-williams2/support
Michael Yoder used his “sleuth skills” to find some of the lost episodes. You can download them here. Reuben discouraged anyone from listening because they are “cringey”. Listen at your own risk. Sister-in-law, Jen Lee shared Red Velvet Chips Ahoy as an edible. They received 4 stars. The post Some Lost Episodes Found & Red Velvet Cake — FPP322 appeared first on French Press Podcast.
Welcome to the scrumptious world of SweetNiss. Where Roses are red, Red velvet cake is NOT chocolate. And Krispy Kreme is held to the highest standard. Don't play with my hot light... --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Vad är egentligen red velvet cake? Är det bara en röd sockerkaka eller har den faktiskt en smak? Vad är historien bakom och kan man få ADHD av röd pastafärg? Allt detta och mycket mer besvarar vi i det här avsnittet som handlar om red velvet cake.
Micah Rens, son-uv-a-baker, has some thoughts on red velvet cake. Spoiler alert: It's the same thing as... --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/michael-simmelink/support
If you're a sneakerhead, or know someone who is, then this is the show for you. My guest Charles Cannon owns his own custom shoe design business called Illustrious Soles and you owe it to yourself to check him out on Instagram @Illustrioussoles. He's very talented and very much in the early stages of what is sure to be a remarkable journey. I know you're going to love this episode, and thanks again for checking it out. Just. Click. Play. I appreciate any and all feedback and you can contact me on IG @cake_and_conversation and by email at andyveit08@gmail.com and you can find me on Facebook by searching Jay Veit. If you're a podcast fan, be sure to check out Pour Behavior by my good friend DJ Marshal and get an insight into the service industry and the life of a bartender. Support local creators. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/jay-a-veit/message Support this podcast: https://anchor.fm/jay-a-veit/support
Happy Holidays from THE STEVE AUSTIN SHOW! Steve and his illustrious wife Kristen get together for a session sorting out the hassles and horsesh*t of Los Angeles, including vet visits, propane tank retrieval and getting the most out of the parking spot that YOU paid for! Also, Steve and Kristen look back at their respective birthday celebrations from last week, anniversary gifts and Steve shares some profound life advice thanks in part to brother-in-law Mitch from Nevada Hunting Services. Save 15% or more on car insurance with Geico today! Visit Zoro.com/Austin to sign up for Z-mail and get 15% OFF your first order Check out GetRoman.com/AUSTIN to receive your FREE online medical visit and FREE two-day shipping.
This week Jules brings you the terrifyingly delicious history of Red Velvet Cake (definitely not made with real blood), and Emma finally finds her sweet spot for puns - Vampires! Join us for a wild Halloween romp of an episode. Let's Bake History is a pseudo-educational comedy podcast exploring the origin stories of all your favorite baked goods. Each week co-hosts Emma and Jules dig into new breads, cakes, cookies, pies, pastries and more – to bring you the details on their nefarious histories and modern incarnations.
This week we talk to Revolution Pro Wrestling women's champion, and our latest ambassador Zoe Lucas discussing the following things....Star Wars.The importance of all female promotions.The Japanese wrestling training experience.The placebo that is Red Velvet Cake.Dealing with locker room bullying.Being a cheerleaderHow to carve your niche.The differences in fan perceptions of male and female wrestlers.Buy our new shirt.... https://www.wetheindependent.com/product-page/eat-the-rich-pre-order-teefollow Zoe https://twitter.com/ZoeLucasProFollow us! https://twitter.com/wetheindie
CHAD DANIELS AND CY AMUNDSON have a brand new COMEDY PODCAST! CHAD DANIELS and CY AMUNDSON have launched a new podcast where they talk about their week and tell stories about their lives, families, and careers! It’s called “The Middle of Somewhere” and new episodes are available every Monday morning.
Hoi dames en heren, weer een nieuwe podcast met mijn vriendinnetje Darcy Lazar, ik schrijf haar naam volledig uit in de hoop dat je deze podcast vindt als je haar naam Googled. In deze aflevering gaan we het hebben over Red Velvet Cake, illegale zaken, en het feit dat Apple kut is. Ben je nou benieuwd hoe ik daar in godsnaam een leuk verhaal van ga maken? Ik ook.
This iconic cake dates back to the 1800s, and the original versions didn’t have a drop of food coloring.
Top Rope Chef stars Jaclyn Maynard and Bradley Jones. It's a podcast about food and wrestling. We talking about our experiences cooking through the entire WWF cookbook "Can You Take the Heat,' give random cooking advice and talk about the greatest sport on earth: professional wrestling. patreon.com/topropechef facebook.com/topropechef twitter.com/topropechef instagram.com/topropechef --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
On this episode sharing recipe Red Velvet Cake!
Recorded in the Blue Room in Chico, California on April 19th, 2013, this was the 4th time we ever did the show called STAB!, and it featured a crew of Chico comics, including Steve Swim, Will Craig and Kyle Bowen (along with Sacramento’s John Ross and Jesse Jones). This special episode, is being uploaded again … Continue reading »
First, Chris tells Will about a dinner he went to in downtown Nashville and put on by Southern Foodways Alliance, called "Brown in the South" at Chauhan Ale & Masala House. This leads into a discussion of a New York Times article discussing the difference between "soul food" and "southern food." After that, they talk about their top 5 southern albums of the last 10 years. Finally, they talk about the new Ole Miss mascot, the "land shark." Thanks to our sponsors, who make this all possible: Mountain Valley Spring Water - Delicious spring water straight from the source in the Ouachita Mountains in Arkansas. Beautiful green bottles. Still, sparkling, blackberry pomegranate or lime. http://mountainvalleyspring.com and on Instagram @MountainValleyWater. Tree House Macarons - Augusta, GA. A French sandwich cookie! Two meringue-based shells with a filling, usually a butter cream, ganache, or a fruit preserve. Southern-inspired flavors like Pecan Pie, Red Velvet Cake, Lemon Blueberry, PB&J, Blackberry Mojito, Blueberry Cobbler. http://treehousemacarons.com and on Instagram @TreeHouseMacarons Use code POTLUCK to save 25%. Two Brooks Farm - MS delta rice. Traditional white and brown rice. Missimati (mississippi Basmati), Jasmine (mississippi jasmine), Black rice (super healthy), and Red Rice (also super healthy). No fungicides or insecticides, ever. Great people growing delicious rice. http://twobrooksfarm.com or @TwoBrooksRice on Instagram. Dallas & Jane - Chef Alex Belew’s new restaurant in Murfreesboro, just a few minutes outside of Nashville. Chef Alex uses fresh, local ingredients to create delicious dishes that honor the seasons and pay tribute to his grandparents. Delicious. Go there. Dallasandjane.net or open table. On Instagram at @dallasandjane
First, Will and Chris discuss a story which has set the "Southern internet" on fire this week: Sean Brock's announcement that he is stepping away from Neighborhood Dining Group. They dissect the cryptic announcement and speculate what it could mean for the future. Then, they skim the surface of what is a quite deep issue of Time magazine focusing on the South. Finally, they talk about a new book will is reading: The Lost Country by William Gay. Gay was a Tennessee writer who passed away in 2012. This new Southern gothic novel, which was released in posthumously July 2018, is set in 1950s Tennessee. Thanks to our sponsors for making this podcast happen: Mountain Valley Spring Water - Delicious spring water straight from the source in the Ouachita Mountains in Arkansas. Beautiful green bottles. Still, sparkling, blackberry pomegranate or lime. http://mountainvalleyspring.com and on Instagram @MountainValleyWater. Southern Socks - Based in Lexington, KY, they make Southern-inspired socks. State themed socks, bourbon socks, horse-racing socks, Y’ALL socks. USA-made, super high quality. http://southernsocks.com and on Instagram @SouthernSocks Use code POTLUCK to save 15%. Tree House Macarons - Augusta, GA. A French sandwich cookie! Two meringue-based shells with a filling, usually a butter cream, ganache, or a fruit preserve. Southern-inspired flavors like Pecan Pie, Red Velvet Cake, Lemon Blueberry, PB&J, Blackberry Mojito, Blueberry Cobbler. http://treehousemacarons.com and on Instagram @TreeHouseMacarons Use code POTLUCK to save 25%. Duke’s Mayonnaise - Richmond, VA-based, family-run. Good people making the best mayonnaise. http://dukesmayo.com or @dukes_mayonnaise on Instagram. Two Brooks Farm - MS delta rice. Traditional white and brown rice. Missimati (mississippi Basmati), Jasmine (mississippi jasmine), Black rice (super healthy), and Red Rice (also super healthy). No fungicides or insecticides, ever. Great people growing delicious rice. http://twobrooksfarm.com or @TwoBrooksRice on Instagram.
First, Chris starts off the show by bringing Will a few gifts. One of those gifts launches into a conversation about regional Southern sodas. Finally, the guys talk about the minor league baseball team moving to Madison, AL and the outrageous names on the short list for the team. They quickly transition to a chat about the fun names of other minor league teams. We are grateful to the folks who make this podcast possible: Mountain Valley Spring Water - Delicious spring water straight from the source in the Ouachita Mountains in Arkansas. Beautiful green bottles. Still, sparkling, blackberry pomegranate or lime. http://mountainvalleyspring.com and on Instagram @MountainValleyWater. Southern Socks - Based in Lexington, KY, they make Southern-inspired socks. State themed socks, bourbon socks, horse-racing socks, Y’ALL socks. USA-made, super high quality. http://southernsocks.com and on Instagram @SouthernSocks Use code POTLUCK to save 15%. Tree House Macarons - Augusta, GA. A French sandwich cookie! Two meringue-based shells with a filling, usually a butter cream, ganache, or a fruit preserve. Southern-inspired flavors like Pecan Pie, Red Velvet Cake, Lemon Blueberry, PB&J, Blackberry Mojito, Blueberry Cobbler. http://treehousemacarons.com and on Instagram @TreeHouseMacarons Use code POTLUCK to save 25%. Duke’s Mayonnaise - Richmond, VA-based, family-run. Good people making the best mayonnaise. http://dukesmayo.com or @dukes_mayonnaise on Instagram. Two Brooks Farm - MS delta rice. Traditional white and brown rice. Missimati (mississippi Basmati), Jasmine (mississippi jasmine), Black rice (super healthy), and Red Rice (also super healthy). No fungicides or insecticides, ever. Great people growing delicious rice. http://twobrooksfarm.com or @TwoBrooksRice on Instagram.
Are you hungry for apples? This episode we explore that most American of desserts and compare it to its deceptively chocolate-y rival, determining which is really more American and seeing if there's any way that one of these could actually be described as nutritious. Red Velvet Cake: A Classic, Not a Gimmick - New York Times Apple Pie is Not All That American - Smithsonian Magazine Apple Pie Isn’t Really American - Today I Found Out Johnny Appleseed - Biography.com
Jered and Esther discuss retirement plans. Jered waxes poetic about Disney. Esther makes a case for dying first. Red wine velvet cake, chocolate ice cream, Cub Scout camp and fun times on the back porch
In this inaugural episode of “The Knock-On Effect,” Justine and Roger try to convince Alex that a U.S. crackdown on free trade could lead American red velvet cakes to turn pink. Yes, really. Plus, Alex takes issue with Charlie Munger’s shocking bitcoin comparison. Learn more about your ad choices. Visit megaphone.fm/adchoices
You might not know our guest today by her name, YET, but her husband is lead singer, Wayne Nelson of the Little River Band. Rhonda Nelson is a motivational speaker and author of the book, A Different Life. Rhonda’s journey and the tragedy she experienced twice as a loving daughter is one of sadness. However, it only takes a brief minute listening to her to see how she has mastered turning a negative into a positive throughout her life. A true southern girl through and through, Rhonda knows the way to someone’s heart is through their stomach. She knew the food and recipes of her childhood were too significant to leave out of her book. The book is filled with lovely stories of her life and adventures along with yummy recipes from her southern upbringing. Rhonda tells us about going to the Little River Band concert and meeting her husband, Wayne. However cliche it may sound, this was not the typical girl goes backstage and meets musician story. Rhonda was not a star struck girl and at the time and was certainly not looking for love. The two bonded on a very different note. Loss is a very powerful emotion and life long event, which maybe, only those who have experienced can truly understand. Rhonda is an entrepreneur and shares a few of her many business ventures with us. Life as an Inn Keeper and more. She seems to have been ahead of her time and still continues to impress with her entrepreneurial adventures. She and Wayne spend over 100 days on the road touring with the Little River Band and Rhonda has become a speaker around the country sharing her message, “Love the Life You Live!” Her words, “When I hear the word,”NO”, I turn it around to how can I move forward?”, will echo in your brain. Rhonda’s beautiful spirit and positive outlook is infectious and a role model for us all. Go to www.ladiesroadmap.com and sign up for our newsletter to receive Rhonda’s famous Red Velvet Cake Recipe. Links to products mentioned on the show: A Different Life, Rhonda Nelson Recipe for Red Velvet Cake www.RhondaRaves.com Facebook @rhondabassnelson Instagram @rhondabassnelson HELP US SPREAD THE WORD! Would you like to get a weekly reminder of our upcoming shows? Get updated HERE! www.ladiesroadmap.com We’d love if you could please follow us and leave a comment here: Facebook Twitter Instagram If you enjoyed this episode head on over to Apple Podcasts and kindly leave us a rating, review and subscribe! Ways to subscribe to Ladies Road Map Podcast: Click here to subscribe via Apple Podcasts Click here to subscribe via RSS Click here to subscribe via Stitcher (For Android Users) FEEDBACK + PROMOTION You can ask questions, make comments over at our Ladies Road Map website www.LadiesRoadMap.com Let your voice be heard and join our community of women! Write us at info@ladiesroadmap.com Thank you to Cam Tyler from PodcastBud for our awesome theme music and editing!
Lady Dynamite and Playing House star Lennon Parham on church cookbooks, Girl Scouts shenanigans, and the proper way to make sweet tea. Plus: why is it called "red velvet"? Listeners: do you love or hate mayonnaise? Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart%E2%80%A6/id1171755407?mt www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/
I am pretty sure if Santa Claus had a favorite cake it would be the nice dark red,Red Velvet cake. Red is one of the Christmas colors,so what better dessert to represent Christmas than red velvet cake? Chef Alex welcomes you to the kitchen where he will teach you how to bake many delicious desserts using the Red Velvet cake but altering it to other recipes. You can create masterpieces this Christmas by decorating a red velvet cake with red sprinkles and other Christmas edible decor.Red Velvet Cake is popular all around the world, but let's make it popular during Christmas!!!I am here to inform you about some red velvet desserts you can make for Christmas.PLANNED FOR THE SHOW:~ WHAT IS RED VELVET CAKE?~ CHEF ALEX'S DISCUSSION ON RED VELVET CAKE~ OTHER DESSERTS THAT CAN BE MADE RED VELVETAND DELICIOUS RECIPES INCLUDING:RED VELVET CAKERED VELVET WHOOPEE PIESRED VELVET MUFFINSRED VELVET DONUTSAND MORE!!!!!!!!!!Merry Christmas and Happy Holidays!!! Get in the kitchen and start baking. Support the show
On this week's episode and on the eve of Halloween, we explore the origin of the pumpkin, from how they were used by the Native Americans to crazy folklore of the Jack-O-Lantern, from Libby's canned pumpkin puree and lastly to how Starbuck's Pumpkin Spice Latte took the world by storm. We then help a Food Fight listener (aka Sharon) deal with making a Red Velvet Cake for an upcoming birthday. Let's taco 'bout it! Co-Hosts are Sharon Titus and Winter Redd. Sound engineer and editor is Leland Redd.
This week, I have the beamingly beautiful Clara Amfo on the show. You've probably heard her on Radio 1 where she takes to the studio every morning between 10am and 1pm. She's a brilliant talker with an infectious passion for everything music. She's also Beyonce's number one fan - hence this week's artwork.Clara's an avid runner and self-confessed 'struggle vegan' - trying to commit to a plant based diet as much as she can - making an exception for red velvet cake. In this episode, we chat about Ghanaian food, using food as fuel for running and a little run in with some crazy vegans... Keep up to date with her on all social media platforms @ClaraAmfo. See acast.com/privacy for privacy and opt-out information.
Tune in tonight as we have a guest host Skylyn filling in for us from 8-10 pm EST! He will still do the Top Ten Countdown but he will also discuss The Ball Family on Raw last night....the secret about Red Velvet Cake...Budden vs Migos...and much much more so tune in and check out what all the fuss is about...call in number is (646) 716-4952 press #1 to chime in on the discussion or make a request!!!
On this episode, I talk about Red Velvet Cake, George Lopez, The Migos an 18 years beats his Grandma to death over hiding his beer and more. Please be sure to leave ratings, comments and reviews on iTunes and Stitcher. Share the link, like and comment on Soundcloud. Hashtag: #WordsPod Twitter: https://twitter.com/jae_the_host https://twitter.com/justsaywordspod Facebook: https://www.facebook.com/WordsPod/ Email: JustSayWordsPod@gmail.com T-Shirts: https://teespring.com/stores/Wordspod
Big tasks can be naturally overwhelming, but there’s nothing you can’t tackle. Today’s episode comes as a guide to improve your game, at a fast rate. Take those small steps. Create emotion. Count your victories and keep pushing! Let’s go. Episode 122 Time Stamps: (3:25) All progress/change shouldn't be slow and steady (4:25) "You've gotta BECOME what you want, to GET what you want" (5:23) Will your competition overcome you with their access to resources? (6:44) The rate at which you learn is the rate you will receive (7:08) You may be unsure of how to get it... (9:12) Infuse training and learning, with EMOTION (13:28) Red Velvet Cake analogy (14:16) REASON provides MOTIVE; provides EMOTION (15:39) "You have no right to ask anyone to do anything without adequate motive" -Napoleon Hill (16:56) Learning fast, Pt. 1: You must have a PURPOSE/THEME for everything that you do (17:55) Learning fast, Pt. 2: Before your session, speak your INTENTIONS out loud! | Richard Branson's "Screw It, Let's Do It (Lessons in Life)" (19:00) Learning fast, Pt. 3: Practice GPS thinking (19:53) Learning fast, Pt. 4: Practice in SHORT-BURSTS | John Heider's, "Tao of Leadership" (21:17) Learning fast, Pt. 5: POST-training ANALYSIS (22:20) Learning fast, Pt. 6: Get yourself a strong TRAINING PARTNER (23:16) Learning fast, Pt. 7: Using MUSIC and IMAGES (24:30) Learning fast, Pt. 8: Keep track of all your VICTORIES! DISCOVER Today's blog post can be found here: Episode #122 Blog Need a Sports Results Coach?: SRC Program Check out the new GYMR Podcast on iTunes! SHOW LOVE As always, if you're diggin' the podcast, please subscribe and rate the show! Blog posts for ALL podcast episodes can be found here: IMNOTYOU.COM/PODCAST Thanks for listening to another IMNOTYOU Sports Motivation Podcast! Much love!
On this episode I talk about Aquib Talib snatching Michael Crabtree's chain, Gas Station Robbery over $2, Waffle House Shooting, Dude Ranch Owner tells chef to make "black people food", Kim Burrell tripping and I talk about Red Velvet Cake from a place of understanding. Please be sure to leave ratings, comments and reviews on iTunes and Stitcher. Share the link, like and comment on Soundcloud. Hashtag: #WordsPod Twitter: https://twitter.com/jae_the_host https://twitter.com/justsaywordspod Facebook: https://www.facebook.com/WordsPod/ Email: JustSayWordsPod@gmail.com T-Shirts: https://teespring.com/stores/Wordspod
On this episode I talk about Red Velvet Cake and how trash it, a teenager poses as a FBI Agent to scam hookers out of sex, A woman steals a man's wallet while giving him oral sex, Shout outs, Richard Hammond says eating ice cream is for gays and Azalea Banks is killing chickens in her closet. Please be sure to leave ratings, comments and reviews on iTunes and Stitcher. Share the link, like and comment on Soundcloud. Hashtag: #WordsPod Twitter: https://twitter.com/jae_the_host https://twitter.com/justsaywordspod Facebook: https://www.facebook.com/WordsPod/ Email: JustSayWordsPod@gmail.com T-Shirts: https://teespring.com/stores/Wordspod
Renowned radio and TV personality, comedic performer, and Grammy Governor’s Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he’s not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick’s Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick’s Red Velvet Cake, Don’t Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother’s backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef’s Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.
Renowned radio and TV personality, comedic performer, and Grammy Governor’s Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he’s not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick’s Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick’s Red Velvet Cake, Don’t Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother’s backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef’s Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.
We’ve got holiday #FoodieCall, #YouDriveMeCrazy submissions and answers to your #DearJenna questions. Plus red velvet cake is lame, Gremlins inspired #AL (twitter.com/allanmoss) and JKJ (www.twitter.com/jennakimjones) has no idea how to roller blade. Can #AL possibly teach her? And yes, he was in a roller blading gang as a kid so there’s that. Follow us on twitter (http://www.twitter.com/snswithjkj) and instagram (http://www.instagram.com/snswithjkj) and support the show by clicking through the Amazon link at http://www.jennakimjones.com/support. Thanks! Photo Credit: Brad Demers (@bdemers76) Music: Graham Knox Frazier (http://www.grahamknoxfrazier.com)
Welcome to the very first cooking and baking show on the American Variety Network! Welcome to Prime Time Baking! Prime Time Baking is going to be a series on the American Variety Network where Chef Alex will talk to you about baking some delicious desserts and pastries! Let's face it, everyone loves dessert whether it's cake or a fancy pastry we all eat dessert at some point! To get us started, we are going to talk about cakes and cake-like desserts! Everyone loves cakes, they eat it for birthdays or celebrations or just eat it because they love cake! Are you tired of ordering cakes from a bakery? We'll let's find out how to make a delicous cake at home from scratch! Topics for the show: -Information on cakes ( origin and history of cakes, types of cakes, ingredients for cakes, mixing method for making cake batters, and everything you need to know) -Homemade Cakes vs Box mix Cakes -Frostings and Buttercream discussion - Cake-Like Desserts -What are Whoopie pies? -What is cake trifle? -What is cake pops, brownies, etc? All that plus some great recipes such as: -Red Velvet Cake -Vanilla Cake -Chocolate Cake - Cannoli Cake -Pineapple Upside Down Cake -Red Velvet Whoopie Pies -Chocolate Chip Whoopie Pies AND MORE! Please call in at 1 347-989-8142 to ask any questions or share your favorite cake recipe!
Today's questioneers are concerned about registering their babies, the first ever romantic comedy, and what the hell is so red in red velvet cake. For more details about this episode, and to obtain it via other means than this one, visit http://answermethispodcast.com/episode320.Send questions to answermethispodcast@googlemail.com, or the Question Line (dial 0208 123 5877 or Skype answermethis)Tweet us http://twitter.com/helenandollyBe our Facebook friend at http://facebook.com/answermethisSubscribe on iTunes http://iTunes.com/AnswerMeThisBuy old episodes and albums at http://answermethisstore.com
This week, the latest Divergent sequel, Justice League and, because Wade loves it, Pegga Pig. Plus, Mark makes Wade a Red Velvet Cake. Awww. Digigods Podcast, 08/04/15 (MP3) -- 32.6 MB right click to save Subscribe to the Digigods Podcast In this episode, the Gods discuss: Adult Beginners (Blu-ray) Antarctic Edge 70 Degrees South (DVD) Appetites (DVD) Burying the Ex (Blu-ray) Caillou Goes Back to School (DVD) Chantal Akerman, From Here (DVD) The Comeback - The Complete Series (DVD) The Dead Lands (Blu-ray) Deep Sea Blues (The Films of Robert Mugge) (Blu-ray) The Divergent Series: Insurgent (Blu-ray 3D/DVD) Dora and Friends: Doggie Day! (DVD) Dora the Explorer: Dora’s Double Length Adventures (DVD) Every Secret Thing (DVD) Frontline: Outbreak (DVD) Growing Pains: The Complete Fifth Season (DVD-R) Helix - The Complete Second Season (Blu-ray) Home (Blu-ray) How to get Away With Murder: The Complete First Season (DVD) I Dream of Wires (DVD) I Love Lucy: The Ultimate Season 2 (Blu-ray) Into the Grizzly Maze (DVD) Justice League: Gods & Monsters (Blu-ray/DVD) Lake Placid vs Anaconda (DVD) The Last Survivors (Blu-ray) Let’s Learn: Kindness (DVD) Looney Tunes Rabbits Run (DVD) Mama's Family: Fan Favorites, Season 6 (DVD) The Man From U.N.C.L.E.: The Complete First Season (DVD) Marcel Ophuls and Jean-Luc Godard: The Meeting in St. Gervais (DVD) Married With Children Season 11 (DVD) Message from Hiroshima (DVD) Mia + Me: Friends to the Rescue (DVD) Nights of Tel Aviv (DVD) Peppa Pig: School Bus Trip (DVD) Robot Chicken Season 7 (DVD) Scooby-Doo! And KISS: Rock and Roll Mystery (DVD) Sesame Street: Count on Elmo (DVD) Sgt. Bilko / The Phil Silvers Show: Season 3 (DVD) Strike Back: Season 3 (Blu-ray) When Calls the Heart: Heart of the Family (DVD) The Wild West with Ray Mears (DVD) Witches of East End: Complete First Season (DVD) Wyrmwood: Road of the Dead (Blu-ray) Your Pretty Face is Going to Hell Season 1 (DVD) Please also visit CineGods.com .
Cooking with Alex Cardinale debuts on the ACE Network with a fun show on a delicious treat that most americans love! Chef Alex will be discussing his personal favorite cake of all time...... the Red Velvet cake! Many Americans and people around the world love Red Velvet Cake! Red Velvet cake is a vanilla cake flavored chocolate with a deep red coloration and is often served with cream cheese frosting or vanilla butter cream. Topics for this show include:What red velvet cake is, the history of red velvet cake, typical ingredients of red velvet cake, how red velvet cake gets it's red, frosting for red velvet cake and the other things red velvet can have, and Chef Alex will have recipes..... recipes for this show include: Red velvet cake, red velvet whoopie pies, red velvet cheesecake brownies, red velvet white chocolate cookies and more! Call in at 1 347-989-8142 to ask any quesitons or discuss why you love Red velvet cake!
It's episode 11 of Season 4. We have six tales for you in this episode featuring stories about tormented travellers, boney brutes, and fiendish family folks. The full episode features the following stories. The free version features only the first two tales. "Room 401" written by Andrew Harmon and read by David Cummings. (Story starts at 00:04:50) "Who Killed Sarah Cooper?" written by C.K. Walker and read by Alexis Bristowe and David Cummings. (Story starts at 00:23:10) "White Bones" written by Anton Scheller and read by Sammy Raynor. (Story starts at 00:37:40) "Red Velvet Cake" written by Alan Harasen and read by Susan Knowles (Story starts at 00:58:10) "For the Glory of God" written by Liam Hogan and read by David Cummings, Jessica McEvoy, and Brian Mansi. (Story starts at 01:16:30) "The Crawlers" written by Chance Patrick and read by David Cummings (Story starts at 01:37:10) Click here to learn more about Anton Scheller Click here to learn more about Alan Harasen Click here to learn more about Susan Knowles Click here to learn more about Liam Hogan Click here to learn more about Chance Patrick Podcast produced by: David Cummings Music & Sound Design by: David Cummings & Brandon Boone "Sarah Cooper" illustration courtesy of Lukasz Godlewski The NoSleep Podcast uses the PSE Hybrid Library exclusively for its sound design. This podcast is licensed under a Creative Commons License 2014.
It's time to discuss Alex's favorite thing..... Baking and CAKES!!!!!!!! Chef Alex loves Cakes and he loves to bake. Chef Alex will discuss some of the speciality cakes here on the Chef Cardinale's Cooking Show. Chef Alex will talk about the creaming methods used to make cakes, the types of frostings used for cakes, the kinds of speciality cakes, fillings for cakes, the differences between sheet cakes, layer cakes, and cupcakes, and how to properly frost cake.Chef Alex has some great and tasty recipes! Chef Alex will share a Red Velvet Cake recipe, a Black Forrest cake recipe, a German Chocolate Cake recipe, a Chocolate Peanut Butter cake recipe, a Lemon cake recipe, a Pound Cake recipe, Lave cake recipe and some frosting recipes and more! Feel free to call in at 646-716-6458 dial 1 to ask any cake questions or tell me your favorite cakes!
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
Chef Alex Presents all about red velvet cake. I will be going over the origin of red velvet cake, how red velvet cake gets it's deep red coloration, typical ingredients in red velvet cake, and frosting for red velvet cake. Red velvet cake is a favorite cake in America. It is extremely popular in the South, and in America in general. It happens to be my favorite cake. I will be giving out my delicious red velvet cake recipe agian, red velvet whoopee pie recipe, and red velvet cookie recipe. As well as my cream cheese frosting 1 and 2.
On this episode of Chef Cardinale's cooking and recipe show we will be going over all the types of cooking methods as well as giving out my delicious chicken and broccoli alfredo and my delicious yummy red velvet cake homemade of course!!!!! Tune in to hear the recipe!!! :) Please feel free to call in with any questions. This will be a very fun show!!! :)
This ep ain't in itunes, but it's here: http://drop.io/hammerdownsomethingelse41This weeks episode we explain why we now have a 2nd lost episode, we drink pretty heavy, talk about Munic, Rip: A Remix Manifesto, Bruno, argue the same point about ratings The list is: 5 things your parents told you that were complete liesthe review: The Trial ( sort of)If this one sounds choppy here and there we went a bit long, so I had to make some cuts to fit it on our hosting site. Trust me you're not missing anything.If it doesn't sound choppy awesome ignore the previous sentence. Subscribe in a reader
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