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October 30, 2011 • Comments (25)
Baking Made Easy (with Me) is on TV! (Yay!)

I’m (finally) so excited to share with you that my new television series called Baking Made Easy with Lauren launched on PBS in late-September and is now able to be seen nationally on both PBS (check local listings) and also on WE tv®, beginning Monday, October 31!  Many of the recipes are in The I Love to Cook Book and some are in my first cookbook, Lauren Groveman’s Kitchen. And there are also many that have never been published! Also, check out my recipe section of this site. You can be sure that ALL of the recipes featured are tried, true and cherished.

This new series is produced by Multi Media Productions, Inc.and they created a website just for the show! So, for more baking tips (from me) and more information (from them) on the schedule nitty-gritty, as well as featured recipes from the series, click here!

The recipes and techniques in Baking Made Easy cover everything from simple sweets to artisan breads. Throughout the series,  I aim to satisfy bakers of all levels, whether a beginner, a holiday baker and also those who are more experienced “every day” bakers.

Now…Just to wet your appetite, here are just some of the things you’ll learn to bake in this series…

On one show, one of the recipes featured, is my Chocolate, Chocolate-Chip Brownies that are swirled with a luscious sweetened cream cheese filling.

Here’s a slab of them cooling…

Do I really have to tell you how good these are?

Can’t you just taste them???

And, this is a batch of savory muffins, that’s perfect for Thanksgiving or for a soup and salad lunch or supper! It’s my Triple Corn and Pepper Muffins–tender, textural and yummy.

Then, in another show, I demonstrate a professional formula to turn out beautiful 6-strand braided loaves of Challah.

I also show you how to turn the same dough into chubby sandwich loaves. This dough is so versatile– that I call it ”a bread for life!”

Wouldn’t you love to serve this elegant marbled pound cake?

And, what about these Peanut Butter and Jam Hearts–which are my best friend, Kathy’s, favorite cookies! I’ve never met anyone that didn’t go crazy over them!

On another show I feature my homemade biscuit mix which has really helped me, as a busy mother, to get some of our family’s favorites into the oven much quicker. Below is just one of the ways I use the mix on the show–to turn out these outrageous Orange-Scented Currant Scones.

On another day, I share my secrets for having a pizza party (even for a crowd!).

And then I take the same dough and turn it into all sorts of delicious things…

Just one being  a gorgeous focaccia…

And also Herb-Parmesan Grissini…

On yet another show, I teach how to make a delicious assortment of homemade flat-breads which can be enjoyed all day long.

Here’s a collossal stack of my crisp and savory sesame matzo crackers–that (I promise) will change your opinion of matzo forever!

And here (below) are some light and tender homemade flour tortillas, whether for breakfast burritos,  lunch time wraps or dinner-time fajitas!

And who wouldn’t want to wake up to these??

Fresh baked Cinnamon Buns on a cozy holiday morning!

There’s Jumbo Black and White Cookies–A perfect example of something that’s usually purchased that, when made at home, is so much better!

The texture of these cookies is so tender–with just a hint of lemon, making their taste bright and light–while being oh-s0-rich at the same time!

Oh and here’s Miss Mango, my sweet Lab. She’s always standing by, hoping, wishing and praying that something falls on the floor. (I have not used a dust-buster once since she was born…no joke.) Mango is always around during the shows. She’s my “baking-bud.”

Here’s a parmesan crisp–a disc, that can be made and broken into shards and either eaten “as is” or served as a savory garnish on a salad. I also show how to mold this disc, when hot, to form individual serving bowls –which is an awesome thing to do for guests to turn an ordinary “salad course” into something really special.

Ahhh…Here’s one from the American Pie show…Lemon-Orange Meringue Pie; tangy, sweet, crisp, fluffy-totally delish.

Here’s another–My Crisp Apple-Cinnamon Galette…

Here’s a Mixed Berry Double Crust Pie…

Here are some examples from one show that’s all about “baking with whimsy”…Here are my life-size cigar cookies which I show you how to make–and serve with an edible ash mixture– which elevates the experience of these cookies to crazy heights. What an amazing dessert to help celebrate something wonderful–A new baby, a new job, a New Year!

And they’re easier than you think!

And how about a savory cookie! That’s right–here’s my crisp Garlic and Chive tuiles –beyond delish–and just perfect to serve with wine and cheese during the holidays!

Everyone loves Rugelach! Well, these are just over the top –texturally, taste-wise and aesthetically–all completely homemade (even the fillings!) And, if you follow my timing strategy, putting these beauties together is really a snap!

Mango letting her nose be her guide—She wants those rugelach SO badly….

So…I hope I’ve given you enough to want to chew on! Now, it’s time to learn how and I hope you’ll let me teach you. Be sure to check out your local PBS stations. (If you don’t see the show listed, ask for it!) And, if the PBS station in your area hasn’t yet picked up the show, the series begins airing nationally on WE tv® on October 31.  Check out the Baking Made Easy website for more timing information. Can’t wait to bake with you! Laur..

25 Comments »

  1. I watched the show today after America’s Test Kitchen, and am searching now for the gorgeous pumpkin cheesecake recipe. I’ve got some farm fresh hazelnuts I want to roast and substitute for the the crust and crackle. Pix on home page are gorgeous and will keep me baking all winter. Thanks for lovely info and inspiration.

    Comment by Nancy — November 12, 2011 @ 10:32 pm

  2. Hi Nancy! Thanks for your note. The recipe for the pumpkin custard torte is in my recipes section in desserts. This is a new computer and I’m just learning the ropes so I don’t yet know how to insert the link in this reply…sorry (trying!)
    Lauren

    Comment by Lauren — November 15, 2011 @ 2:22 pm

  3. Love the show – have made the biscuit mix and it’s great. Am now looking for the recipe for the triple corn muffins

    Comment by Fern — November 21, 2011 @ 9:44 pm

  4. I love your show – just watched the Sandwich Cookie show and am looking for the chocolate and vanilla sandwich cookie and filling recipes. I found the Peanut Butter and Jam Hearts and can’t wait to try them. My grandkids will love them! Thank you!

    Comment by Kathy — December 6, 2011 @ 7:35 pm

  5. Just wanted to say I love your show “Baking Made Easy”. I made the Pumpkin Custard Torte for Thanksgiving. It turned out beautifully–and tasted great—love the different taste and texture combinations. Thanks for the recipe and the tips!

    Comment by susan — January 9, 2012 @ 2:38 pm

  6. Lauren, I love your show, and you give us such great tips. I am learning so much. I am look for your basic flour receipe you put together. I’ve seeb you do it but I need the amounts of flour etc. Thank You, Barb

    Comment by Barb Mitchell — January 12, 2012 @ 7:14 pm

  7. Wow ! I just saw your bread making show. You make it look really easy and possible to do at home. I can’t wait to get started. Thanks for the great tips!

    Comment by Janet — January 22, 2012 @ 2:45 pm

  8. After watching your show today, I can’t wait to buy your cookbook and make the triple corn and pepper muffins recipe.

    Comment by Jo Ann DiFrancisco — January 28, 2012 @ 10:17 pm

  9. You don’t have to wait to buy my book to make the muffins–they’re on this site (go to the recipe section)! Enjoy…
    Lauren

    Comment by Lauren — January 30, 2012 @ 4:57 pm

  10. I am looking for the recipe for the Jumbo Black and White cookies. Can you help me? I was watching your show but was not able to write the recipe down. Thank you for your help. Nancy Hoffman

    Comment by Nancy Hoffman — February 4, 2012 @ 7:20 pm

  11. Hi Nancy. Please go to my recipe section and there you will find the information you’re looking for! Enjoy.

    Comment by Lauren — February 6, 2012 @ 2:00 am

  12. I would love to have the recipe for those delicious looking black and white cookies I saw on your recent TV show.

    Loved the show and happy to have found a new cooking show to watch.

    Gail

    Comment by Gail D. — February 10, 2012 @ 1:03 pm

  13. Loved your show, but could not find it for the last couple of weeks. Is it off air for the spring in the Pittsburgh area? Bought your cookbook recently and am having fun!

    Comment by kim whitehouse — March 11, 2012 @ 7:33 am

  14. Looking for your recipe for the Black and White Cookies. Not found in your recipe section. Can’t wait to make!!!

    Comment by Jody Berens — May 8, 2012 @ 8:12 pm

  15. Mrs. Groveman,
    You have inspired me to bake more for my family and friends. I love to cook but always felt I didn’t have the skills to bake. After watching “Baking made Easy” several times I have become more adventurous with your encouragement. I am looking for the Black/White Cookie recipe and have not found it on this website under recipes. Is it published in a book of yours that I can purchase? I would like to make them for a family celebration in the next several weeks.

    Thank you very much for sharing your passion and talent.

    Comment by Susanna — July 9, 2012 @ 6:00 pm

  16. Hi, Susanna. Thanks so much for your note. The recipe for the “Jumbo Black and White Cookies” is in “The I Love to Cook Book.” The book can be purchased on this site. If you send me an email from the “contact” page on this site, I will gladly send you the recipe. Thanks again for the kind, supportive words–I’m here to help you in any way I’m able.
    All the best,
    Lauren

    Comment by Lauren — July 10, 2012 @ 5:14 pm

  17. I cannot find the recipes you are baking today. The onion poppyseed bread or any of the other flatbread recipies.
    The show is great today is my first time. Thanks

    Comment by paulineF — July 13, 2012 @ 7:24 pm

  18. I just love the show. I’m a cooking grandmother of 5 and love baking. I found your show on my local PBS out of Detroit. But it is know longer on I’m very sad. I did DVR the ones that were on and me and the granddaughter watch them over and over love them, I did find one on We but that is done now but I keep checking. I”m making my husband your Buzz Blondies today he loves Blondies and me 2> Waiting for 2nd season to start u r wonderful love u Lauren. Thanks again Sally and the Gran’s

    Comment by Sally — August 15, 2012 @ 3:20 pm

  19. When i made a pecan pie and i tried to cut a slice it was next to impossible, what made it so hard to cut.

    Comment by Beverly — August 18, 2012 @ 9:10 pm

  20. You must have underbaked it a bit–That’s the thing about peacan pie. You want it to be a bit gooey (so sultry…) and yet, you don’t want the slice to bleed all over the pie plate before you can get it out! I’m not sure what recipe you chose –I’d need to see it, specifically, to help you in a more deeper way. Thanks for writing!
    Lauren

    Comment by Lauren — September 11, 2012 @ 9:31 pm

  21. Looking for the recipe for the coffee cake made in the pie plate and topped with a pecan nut glaze. I have purchased your cookbook, but did not find this recipe from the show.

    Comment by natalie burlingame — November 3, 2013 @ 11:38 pm

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  25. RE: Strong suggestion regarding camera movement

    Hello,

    Thank you for your show, but I have one strong suggestion. Your camera person (or director) is doing way too much with the camera movement. This movement is not necessary and harms the delivery of your content.

    Watch your first episode and I would point out to your producer or camera person that most of the extra camera movement (e.g. zooming, close shots, angle changes) seriously detracts from the shows content. Viewers want to see what you are doing the entire time, they do not want to get dizzy with bad camera movement.

    As evidence watch all the other successful cooking shows and notice how there is little camera movement and it is usually a wide shot that shows all the cooking action.

    You would be better off backing the camera up in a wider shot and locking it down then making people dizzy with all the camera movement.

    The camera movement should be smooth and almost not noticeable. The camera person may not think this is that interesting, but the viewers will appreciate no interruptions from rapid camera movement.

    Best of luck. Have a good day.

    Have a nice day.

    John

    Comment by John Marks — October 12, 2014 @ 6:53 pm

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