Related Videos from Youtube

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  Julia Child Baking...
  Highlights from Julia Child's Baking series on PBS,
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  Love Cake - A Baking Song.
  We love cakes. We love eating cakes and making cakes, so we wrote this song to sing whilst making said cakes. Hope you like it! www.facebook.com www.twitter.com www.myspace.com rockyandballs.bandcamp.com Here are the lyrics I'm gonna bake you a love cake I'm gonna bake you a love cake I'm gonna put it on a love plate and serve it up to you I'm gonna bake you a love cake I'm gonna bake you a love cake I'm gonna put it on a love plate and serve it up to you I'm gonna mix it in my love bowl and add a little bit of my soul I'm gonna put it in your cake hole I'll serve it up to you It'll be so moist It'll taste so good then you'll feel my love deep inside of you I'm gonna fold in a love egg I'm gonna add a little nutmeg I'm gonna guarantee you're well fed now time for some kazoo I'm gonna cut it with my love knife I'm gonna cut it til it feels just right I'm gonna feed it to you all night there's just enough for two It'll be so moist It'll taste so good then you'll feel my love deep inside of you I'm gonna bake you a love cake I'm gonna bake you a love cake I'm gonna put it on a love plate now put it in your mouth!
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  Betty's Baked Penne Rigate Recipe...
  In this video, Betty demonstrates how to make her easy and impressive Baked Penne Rigate. Its layered with hot Italian sausage and some ground beef, onion, and bottled Italian and tomato sauce, along with mozzarella and Parmesan cheese. Scrumptious! Ingredients: 1 pound hot (or mild) Italian sausage, with casings removed ½ pound lean ground beef 1 medium onion, chopped 1 teaspoon salt (for cooking pasta) a splash of extra virgin olive oil (for cooking pasta) 12 oz. penne rigate, cooked according to package directions (You may use any type of pasta that you like.) 26 oz. jar Italian sauce (I used Prego.) 8 oz. can tomato sauce 12 oz. sliced mozzarella cheese (or more, to taste) ½ cup grated Parmesan cheese cooking oil spray In a deep skillet, cook 1 pound Italian sausage, ½ pound ground beef, and 1 medium chopped onion, stirring constantly until meat is browned. Drain meat mixture. Cook 12 oz. penne rigate pasta, according to package directions. (I added 1 teaspoon salt and a splash of olive oil, and cooked the pasta for about 8 minutes.) Drain pasta. In your deep skillet, combine browned meat mixture, cooked pasta, a 26 oz. jar Italian sauce, and an 8 oz. can of tomato sauce. Stir until thoroughly combined. Spoon half of meat mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil. Top with half of the sliced mozzarella cheese and half of the grated Parmesan cheese. Repeat the layers, by adding the remaining meat mixture and the <b>...</b>
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  Baking powder experiments...
  Vote for us to win "People's choice awards" www.gulltaggen.no We're in dire need of an consultant. Check www.tibe-t.no for more information. Thanks to Helmet http and Arve, Mads, Kenneth and Johnnie.

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  HEALTHY DESSERT Carrot Cake Cookies...
  sarahfit.com Scroll down for healthy carrot cake cookie recipe that has zero no refined sugar! Just all natural stevia - make sure to follow me on Twitter too at Twitter.com Ingredients : * ½ cup of unsalted organic butter ( room temperature) * ¾ cup NuNaturals Nustevia Sweetener™ Baking Blend, or their MoreFiber™ Blend * ¼ cup of NuNaturals Sweet Health Erythritol Crystals * 2 eggs * ½ cup applesauce * 1 teaspoon vanilla extract * 2 ¼ cups of whole wheat pastry flour * ½ - 1 teaspoon baking powder * 1 1 ½ cups of shredded carrots * 1 medium size shredded zucchini * ½ cup walnuts * ½ cup raisins * 1 teaspoon cinnamon * ½ teaspoon Nutmeg (optional) * 1 teaspoon Ginger ( She used fresh grated ) ( optional ) * 1 teaspoon of salt Preparation : ( makes approx. 30 cookies) * Preheat oven to 350 degrees * Blend together the butter, NuNaturals Sweetener™ Baking Blend, & Erythritol until creamy. Then add eggs, applesauce, and vanilla. * Slowly blend in flour & baking powder. Plus add the cinnamon & optional nutmeg & ginger. * Lastly add the remaining ingredients & blend well together. * Spoon batter on sprayed cookie sheet or parchment paper, about 12 spaced out. * Bake for 6-10 minutes depending on your desired consistency, the longer, the crunchier. * Let cool & ENJOY !! Options: Top them with coconut butter, or light cream cheese frosting for a carrot cake Delight !
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  Dessert Professional's Top Ten Past...
  Dessert Professional presents its 16th Annual Ten Best Pastry Chefs in America Awards June 8th at ICE - the Institute of Culinary Education - in NYC. Sponsored by Godiva Chocolatier, Guittard Chocolate Co., and KitchenAid. Dessert Professional Magazine, www.dessertprofessional.com. Chefs include: Dominique Ansel (Restaurant DANIEL, NYC); Richard Capizzi (Per Se, NYC); Lincoln Carson (Mina Group Restaurants, Las Vegas, NV); Jemal Edwards (Do. & Co. International Caterers, NYC); Robert Ellinger (Baked to Perfection, Port Washington, NY); Jenifer Fournier (Alex & Stratta, Las Vegas, NV); Raymond Lammers (Stein Eriksen Lodge, Park City, UT); Deborah Racicot (Gotham Bar & Grill, NYC); Alfred Stephens (Olives @ the W New York - Union Square, NYC); Alex Stupak (WD-50, NYC).
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  How to make a chocolate dessert cup...
  Wow your dinner guests with an edible chocolate dessert cup , great for filling with mousse, fruit or your favorite confections. This technique is with using balloons, you'll need to experiment with brands of balloons, not all work. Chocolate needs to be tempered first. This is a repost from an older version, shortened and back by popular demand. I have an instructional chocolate decorating DVD available via my website ! www.thechocolateaddict.com
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  Dessert Pizza...
  1 package Pillsbury Sugar Cookie Dough 1 package Cream Cheese 1/3 Cup Sugar Red food coloring (optional) your favorite fruits :)