The Chew: Citrus Crostada, Buttercream Frosting & Carrot Bread Recipes


The Chew March 5 2013

Recapo update: Here are the recipes from this episode.

The Chew is back with another new episode on Tuesday, March 5 2013. This time, the topic is Easy As ABC: Baking Edition, which means the chefs are showing us how to simplify the baking process for some of our favorite desserts. Here’s a look at what is on the menu.


The Chew: Carla Hall Buttercream Frosting Recipe

The Chew: Citrus Crostada, Buttercream Frosting & Carrot Bread Recipes

The Chew March 5 2013 is making easy desserts with audience members and viewers, including buttercream frosting, Citrus Crostada and Carrot Bread recipes.

You know and love Carla Hall as the dessert guru on The Chew. She will be opening up her recipe box to show us all how to make her favorite buttercream frosting recipe on The Chew for March 5 2013. If you have always wanted to learn, now is your chance to find out how simple and fun this can be.

What is your favorite kind of frosting? I’d have to say that you can do worse than buttercream, though I can be picky about my sweet desserts. Do you think Carla will suggest a cake to go with her frosting recipe?


The Chew: Michael Symon Carrot Bread Recipe

Baking or cooking can be a fun way to spend time together as a couple. To that end, Michael Symon is pairing up with a married couple to show them how to make his carrot bread recipe.

Find out how to keep it simple and delicious, while working together as a team in the kitchen, on The Chew March 5 2013.

The Chew: Mario Batali Citrus Crostada Recipe

Leave it to Mario Batali to insist on being included in every show. What does Daphne Oz do on this show, exactly? She almost never gets to make her own recipes. At least Clinton Kelly has his crafts.

Mario is making a Citrus Crostada Recipe, which sounds fancy, but they promised to keep this show simple, so maybe it will be easier than it seems. We’ll find out, and get you all the recipes, here on Recapo after the show on March 5 2013.


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