78: Details on the Tread Experience and an interview with Carey Socol
October 19, 2018
October 19, 2018
October 12, 2018
There’s a major Tread event coming that’s clouded in secrecy, rides have seen a British Invasion, and more instructors bow out of their Facebook groups. Plus an interview with Fred & Leslie Wachter.
October 5, 2018
Multiple instructors have had their social media accounts hacked in recent weeks, Peloton has some interesting question in their survey for new Tread owners, and yet another “competitor” enters the home bike market. All this plus an interview with Jen Ealy.
September 28, 2018
There have been changes in how instructors are allowed to communicate online, Crystal recaps her Atlantic City experience, and Flywheel is up to more of their shenanigans. Plus we interview Dr. Susie Beris.
September 21, 2018
Salt to taste
1 tablespoon of vanilla
3/4 cup of brown sugar
1/2 teaspoon cinnamon
September 14, 2018
Peloton punches back against Flywheel, our Peloton Prophet has all sorts of predictions about who the new instructors will be, and we have the scoop on what your Tread delivery and installation will be like. Plus an interview with The Rosenbergs (Jason and Shari).
4 oz GHIRARDELLI Semi-Sweet Chocolate Baking Bar (1 bar)
1 stick unsalted butter
1/2 tsp salt
2 large eggs
1/4 tsp baking powder
1/3 cups GHIRARDELLI Semi-Sweet Chips
Preheat oven to 350°F. Using a 8″ x 8″ pan, butter the inside and lightly flour the inside and then set aside.
On low heat, use a saucepan to begin melting the GHIRARDELLI bar and butter. It helps to cut the butter into smaller pieces, and break/cut up the GHIRARDELLI bar into smaller sections as well. Keep stirring on low heat until both are completely melted. Once melted, remove the saucepan and allow to cool to room temperature so that you do not cook the egg and additional ingredients.
Once cooled, stir in the brown sugar and vanilla. Next, add both eggs and mix fully.
In a separate mixing bowl, combine the Cricket Flours: All Purpose Baking Flour and other dry ingredients until they are fully mixed. Next, begin to slowly fold in the dry mixture into the saucepan. After the dry ingredients have fully been mixed in, add in your GHIRARDELLI Semi-Sweet Chips.
The last step is to simply pour your final GHIRARDELLI Cricket Flours Brownie mix into your pan, and bake in the over for 25-30 minutes, or until your tester comes out clean.
September 7, 2018