November 13th 3pm-4pm CT
Confession- I’m not a confident pie maker. I can do variations of pies like galettes, but pie crust and I don’t have a good relationship. Which is why I reached out to Rosie, an incredible bakery owner in Kansas, to demystify pie baking for me and anyone else who feels the same way I do. She will cover crust making and how to customize your own fruit pie filling and answer your Thanksgiving pie questions. These pies can be frozen until needed- so check dessert off your Thanksgiving prep list! Recipe and all the information on the class will be posted on this page- so give it a quick read to make sure you don’t miss out on any details. Registration info is at the bottom.
I’m so excited to see familiar faces and new ones as well as I restart the free online cooking classes. What made the classes so special last year was that it became a place for people to connect from around the country and globe, and this season I wanted to expand on that by finding talented bakers and chefs to share their favorite recipes with you.
This class features Rosie from Sweet Rosies Bakery, located in Sabetha, Kansas- her creations are amazing and always inspire me to get in the kitchen and do some baking- you won’t regret following her on Instagram.
These classes are completely free and I will not ever ask for your phone number, credit card information, or address. If you get any requests for that information, it did not come from me. All I ask in return is you help spread the word by sharing this link and my social media posts with others, spreading a small bit of kindness around the globe.
I post daily on IG/FB, offering a range of content from practical mindfulness to stories of the always entertaining antics of the goats and chickens here at BMK. You can follow me on Instagram or Facebook. If you wish to donate you can do so via Venmo @becky-schmooke or @beckysmindfulkitchen.
I do not send newsletters, but will on occasion email you with updates on my book and new workshops available through BMK. It is my belief that we all get a lot of emails that we do not need/want and am determined not to add to that number.
HOW THE CLASSES WORK:
Alright, here we go. For those who did these all last season, you know the drill. Nothing much has changed.
- You register via the link at the bottom of the page on zoom. The first 100 people in the waiting room can join on zoom, and then everyone else joins live on my FB page where you can type in questions there if needed. If you are not planning on cooking/baking live with us, please consider joining via my FB page so that those who are baking can join on zoom where it is interactive and we can better assist those with questions. Make sure you have liked/followed the page to be able to find the live stream. The videos are saved on my FB page so if you miss the class, simply rewatch there! FB PAGE HERE
- After each class, I make a post on my FB page for you to share photos of your creations- this has become such a highlight of my week, seeing your photos- so thank you to all who participate!
- RECIPE HERE
- For any recipes with yeasted doughs: we make the dough together and then I will demonstrate the remaining steps while your dough rises.
I do not send reminder emails before the class, please save your confirmation email from zoom. If you don’t see a confirmation email, in either your inbox or junk mail, please register again as it could be your email was entered incorrectly- I’m guilty of doing that myself!