"13, 2008. Lewis performed the song live on the March 6, 2008 results show of the seventh season of ""American Idol"". The single has sold 94,000 copies to date. How Many Words ""How Many Words"" is the official second single by the singer-songwriter Blake Lewis, from his debut album ""A.D.D. (Audio Day Dream)"". The song was expected to be followed by ""Know My Name"", and then ""Without You"". However, due to being dropped by Arista Records, ""How Many Words"" is the final single from his debut album. He is expected to release a single from his second album at the"
"Grose, ""a Baker's Dozen is Thirteen; that number of rolls being allowed to the purchaser of a dozen"". However, contrary to most sources, according to the anonymous 1785 version of that dictionary, which was probably also by Grose, ""a Baker's Dozen is Fourteen, that number of rolls being allowed to the purchaser of a dozen"". The term has also been defined in a jocular way, as ""twelve of today's and one of yesterday's."" The 13th loaf added to the dozen is called the vantage loaf. Dozen A dozen (commonly abbreviated doz or dz) is a grouping of twelve. The dozen"
"hand can count to twelve, and two hands can count to 144. Twelve dozen (12 = 144) are known as a gross; and twelve gross (12 = 1,728, the duodecimal 1,000) are called a great gross, a term most often used when shipping or buying items in bulk. A great hundred, also known as a small gross, is 120 or ten dozen. A baker's dozen, also known as a big or long dozen, is 13. Varying by country, some products are packaged or sold by the dozen, often foodstuff (a dozen eggs). Dozen may also be used to express a"
"Dozen Bake Shop Dozen Bake Shop was a bakery in Pittsburgh, Pennsylvania. While a variety of baked goods and other dishes were offered, cupcakes were Dozen's specialty and featured product. It was founded in late 2006 by James Gray, a graduate of Chicago Culinary Institute. The opening came amid a national cupcake trend, leading Gray to believe that the time was right to open a cupcake-heavy bakery in Pittsburgh, as he believed that the trend had already played out in New York City or Chicago. Andew Twigg was a co-owner with Gray. The bakery developed a strong brand and a"
"Baker's Dozen Donuts Baker's Dozen Donut Corporation is a doughnut store operator in the Canadian province of Ontario. The company was founded in 1978 by Peter and Ted Paraskakis. The chain operates over 100 stores, mostly in the Greater Toronto, Ontario area. Expansion came in the late 1980s, but it remains a small scale operation. Stores are chain-owned or franchised. The store has several slogans: UPDATE: A recent Google search and streetview backup shows that barely TWO locations of this chain still exist. Even a location with a pinpoint in Toronto is difficult to find supporting evidence of. One location"
"the technical bake, the bakers were challenged to make ten jam doughnuts, using Paul's recipe, in two and a half hours. The jam doughnuts should be consistent in size, shape, jam distribution, and colour. For the showstopper, the bakers each made a celebratory enriched-dough loaf. This challenge started straight after the technical bake, so that the dough could be proofed overnight if necessary. Two bakers were eliminated this week as there was no elimination the previous week. The bakers are given two hours to make 48 crackers or crisp bread for their signature bake. They should be thin, evenly baked"
"the Signature challenge, the bakers had to make 24 dessert bars with at least 3 distinct layers in two hours. For the Technical Challenge, bakers had to make 18 digestive biscuits topped with tempered chocolate in 1 hour 30 minutes. In the Showstopper Challenge, the bakers had 4 and a half hours to bake 36 identical cookies to be placed inside an edible and elaborate biscuit box. For the Signature Challenge, the bakers had to produce two loaves (or 12 pieces) of a quick bread (a bread which does not use yeast) along with a homemade spread in one and"
"is still operating in Oshawa, Ontario as of December 2018. No website or internet presence outside of GoogleMaps Baker's Dozen Donuts Baker's Dozen Donut Corporation is a doughnut store operator in the Canadian province of Ontario. The company was founded in 1978 by Peter and Ted Paraskakis. The chain operates over 100 stores, mostly in the Greater Toronto, Ontario area. Expansion came in the late 1980s, but it remains a small scale operation. Stores are chain-owned or franchised. The store has several slogans: UPDATE: A recent Google search and streetview backup shows that barely TWO locations of this chain still"
"In some restaurants and shops, a single individual serves in both roles. In other environments, there is a distinction between the two positions, with bakers making breads, rolls, and muffins, and pastry chefs making desserts, such as cakes, pies, tarts, and cookies. Even when both bakers and pastry chefs work in the same place, however, there may be overlap. A variety of equipment is used by bakers, including: According to the ""Occupational Outlook Handbook"" published by the Bureau of Labor Statistics of the United States Department of Labor, there were 185,300 bakers in the U.S. in 2014, with median pay"
"was in trouble and was put up for sale. Sales were down by 50%, from a peak annual revenue of $1 million; loans were coming due. By July 2011, the two remaining locations, Lawrenceville and Oakland were closed after a ""farewell"" bake sale. In August 2011, Dozen re-opened under the new ownership of Doreen Valentine, who hired 4 new bakers. According to Valentine, it was not the quality or brand that had failed. Instead, she believed that Dozen had been doomed by too rapid of expansion that left too little capital for operations, a mistake she would not repeat. Megan"
"that the bakers' starting times be staggered and the judges taste each soufflé fresh from the oven. Finally, the Showstopper Challenge required the bakers to create a modern re-imagining of the Black Forest cake. The Pâtisserie Signature Challenge had the bakers make a mille crêpes cake: a cake built of at least 25 layered crêpes with a sweet filling between the layers, in two hours. For the Technical Challenge, they had two hours, 15 minutes to make 12 miniature jocondes, a cake of layered and filled almond sponge and mousse. The Showstopper gave them four hours to produce 36 savoury"
"and crack when snapped in two. For the technical challenge, the bakers were asked to make six chocolate teacakes in two hours using Paul's recipe, a task made more difficult because the high temperature that day would not allow the chocolate to cool. For the showstopper bake, the bakers were challenged to make a gingerbread structure, which should not be a gingerbread house, in four hours. For the first pâtisserie test, the bakers were required to make three type of petits fours, twelve of each. These should be small (each a single mouthful), exquisite and perfect. Mary set the bakers"
"Twelve Cupcakes Twelve Cupcakes is a Singapore based chain cupcakeries selling cupcakes. Owned by Dhunseri Group, the cupcakery was established in 2011 and is one of the largest in Singapore. The company established a new dine-in cafe, Dulce and Sucre, in 2014 and currently it has 29 stores, in 4 different countries, with 16 located in Singapore. The number '12' is significant in daily lives as there are 12 months in a year, 12 numbers on a clock and 12 holes in a typical baking tray. Hence the name Twelve Cupcakes. In 2011, Daniel Ong and Jaime Teo started Twelve"
"from the contestants, who are all amateurs. The applicants to the show are assessed by a researcher, followed by an audition in London with two of their bakes. They then undergo a screen test and an interview with a producer. A second audition involves the applicants baking two recipes for the judges in front of the cameras. Ten contestants were chosen for the first series, twelve for the following two series, thirteen for the fourth, and back to twelve from series five onwards. In each episode, the amateur bakers are given three challenges: a signature bake, a technical challenge, and"
"to bake two dozen pavlovas of two different meringues and fillings within four hours. In the semi-final signature bake, the final three bakers created twenty-four petits fours, or mini cakes delicately covered with fondant and icing. With two more chances left to impress the judges, bakers had to recreate twelve crullers, a fried donut-like choux pastry, in under ninety minutes. For the showstopper, a sharing-size mille-feuille (also known as the Napoleon) tested the final three's precision on making a perfect puff pastry. Three challenges remain for the final two bakers before a winner is crowned. For the signature bake, the"
"to make two different varieties of European sweet buns, 12 of each. The bakers were given 30 minutes to start in the first day so that dough may be proofed overnight, to be finished the second day in four hours. The bakers are challenged to bring the old fashioned suet pudding back up to date for the signature challenge. In the technical bake, the bakers are challenged to create eight perfect religieuse; these are choux buns that are topped with ganache and filled with crème patissiere then carefully balanced one on top of the other. In the Showstopper Challenge, the"
"bake 24 miniature cake in 2 1/2 hours. Only two can advance to becoming the winner of the Great British Bake Off. For the final challenge, the 2 finalists were asked to bake 24 miniature tarts, 24 scones, 24 choux buns, and 24 finger sandwiches in 5 hours. Fulham Palace, London After winning the competition, Edd Kimber is able to make his living from baking. He worked in the pastry kitchen at Raymond Blanc's restaurant Le Manoir. He has written three books on baking, ""The Boy Who Bakes"", ""Say It With Cake"", and ""Patisserie Made Simple: From Macaron to Millefeuille"
"to form a firm dome when turned out. In the Showstopper Challenge, the bakers are challenged to bake an iconic French Patisserie, the Opera cake. In the Signature Challenge, the final three are challenged to create a Picnic Pie. The pie must be savoury, the fillings have to create a creative design and has to be strong enough to be served out of the tin. For the Technical Challenge, the bakers are challenged to make 12 perfectly shaped pretzels; 6 savoury with rock salt and 6 sweet, flavoured with poppy seeds and topped with sweet orange zest and glaze. For"
"make 14 Æbleskiver containing a cinnamon and apple filling, and served with a strawberry jam dipping sauce. For the showstopper challenge, the bakers were required to make a kagemand or a kagekone, a traditional Danish birthday cake made from Danish pastry that resemble a boy or a girl. The bakers' kagemand/kagekone must be based on someone the bakers recognised and they must use at least three different confectionery making skills within it. In the semifinal signature challenge, the bakers were tasked to make 24 dipped Madeleines in two designs and flavours. For the technical challenge, the bakers tackled Prue’s complex"
"choux buns, filled and decorated festively with chocolate. For the showstopper challenge, the bakers were required to make a Christmas scene cake, which must be at least three tiers. The bakers were tasked to make 24 savoury Christmas canapés, 12 of two types in the signature challenge. The technical challenge was set by Paul, in which the bakers were tasked of baking a Kanellängd, a spiced Scandinavian celebratory Christmas loaf with the meaning of ""cinnamon length"". For the showstopper challenge, the bakers were required to make 36 sweet Christmas miniatures, 12 each of three types, arranged as a celebratory centerpiece."
"of $23,600 per year or $11.35 per hour. About 28% of U.S. bakers work in stand-alone bakeries or in tortilla manufacturing; 26% work in grocery stores; 15% work in restaurants and other eating places; and 5% were self-employed. About 30% of U.S. bakers worked part-time in 2014. Baker A baker is someone who bakes and sometimes sells breads and other products made using an oven or other concentrated heat source. The place where a baker works is called a bakery. Bakers normally bake breads, cakes, pies, pastries and other general items made of flour. Since grains have been a staple"
"Dozen A dozen (commonly abbreviated doz or dz) is a grouping of twelve. The dozen may be one of the earliest primitive groupings, perhaps because there are approximately a dozen cycles of the moon or months in a cycle of the sun or year. Twelve is convenient because it has the most divisors of any number under 18. The use of twelve as a base number, known as the duodecimal system (also as ""dozenal""), originated in Mesopotamia (see also sexagesimal). This could come from counting on one's fingers by counting each finger bone with one's thumb. Using this method, one"
"bakers were given 1 1/2 hours to bake 24 brandy snaps. For the showstopper, the bakers were asked to bake a macaron display. They need 3 different flavors, bake 120 of them, and had 5 hours to complete it. In this episode, two bakers were Star Bakers rather than one baker. For the signature, the bakers were asked to bake a family pie with either a ruff puff pastry or flaky pastry in 2 1/2 hours. For the technical challenge, the bakers were asked to bake a batch of 6 miniature pork pies in 2 1/2 hours using Paul's recipe."
"episode the four finalists are put on the spot with the Knowledge test. The two teams must bake for the UK's biggest dance group, Diversity.<br>For the first part of the challenge, the bakers have been asked to showcase their style and skill by piping the words 'Bake Off' alongside a butterfly; they must try and identify the extra baking powder in Mary's Victoria sponge; and finally they have to identify the spices in the jars through the use of their smell. For the second challenge of the day, the four bakers are put into two teams, the teams have to"
"For the signature challenge, the bakers were given two hours to bake 24 identical biscotti of any shape, flavour or size. In the technical challenge, they were required to make eight arlettes, which are high-end light delicate cinnamon-flavoured biscuits, in two and a half hours. For the show stopper, they were set the challenge of making 36 biscuits, to be presented in a biscuit box made of a different kind of biscuit mix. They were given four hours in this challenge. In the first task, the bakers were given one and a half hour to make two quick bread to"
"recipe for Torta Setteveli, a seven-layered cake containing two light chocolate genoise sponges, hazelnut bavarois, crunchy praline base and a chocolate mousse, topped with a chocolate mirror glaze. For the penultimate showstopper challenge, the bakers created a Parisian pâtisserie window containing 36 pâtisserie in three types: choux pastry, pate sucree and puff pastry mille-feuille. For the final signature challenge, the last three bakers were tasked to make 12 iced doughnuts of two types, in which one type must be filled doughnuts and the other must be ring doughnuts. For the technical challenge, there was a first in Bake Off where"
"which was free-form (i.e - not in a tin) in two and a half hours. For the Technical, the challenge was Dan's recipe for coffee scrolls, which were filled with cinnamon and sultanas and were topped with a coffee glaze. The bakers had two and a half hours. Finally, the bakers had to make a bread basket (which did not have to necessarily be edible) and 24 rolls of two flavours for the Showstopper in four hours. The bakers were first tasked with making one large baked cheesecake in two and a half hours, with the choice base (biscuit, pastry,"
"social media presence, using Facebook and Twitter to alert customers of daily specials and other offers. The Twitter account became one of the most popular in Pittsburgh. Dozen Bake Shop is the official cupcake of the Pittsburgh Penguins and their cupcakes are available at the Consol Energy Center. The baking philosophy focused on using local sourcing, especially local produce and herbs. The ""Elvis"" was a featured item; it was a banana cupcake with chocolate hazelnut filling, topped with peanut butter buttercream icing. Baker Megan Hart introduced edible roses in 2012. The first Dozen Bakeshop location, a storefront, opened in Squirrel"
"almond and one is orange, in 2 hours. For the final showstopper challenge, the bakers were required to make a biscuit board game that should be at least 40 cm long in diameter and has at least 8 elements in 3 ½ hours. The bakers were instructed to make 12 teacakes in hours in the signature challenge. For the technical challenge, the bakers were tasked to make a cottage loaf in 2½ hours. For the showstopper challenge, the bakers were required to make a multicoloured bread sculpture with at least three colours using natural food colouring in hours. For the"
"be the victim of a ""police witch hunt"" and said the complaints were looking for compensation. The abuse dated back to 1963 and over the following years. It was reported that the boys were 11 and 14 at the time, and there were nine accounts of the abuse. The company has over 1,600 outlets, with many town and city centres having several stores. In May 2015, the chain had 1,671 outlets, nine regional bakeries and employed 20,000 staff. By March 2016, the number of outlets had grown to 1,698. The company also sells some of its products – such as"
"challenged with creating biscuits. Firstly, in the signature, they had two hours to bake 36 savoury biscuits. In the technical challenge, they had one and a quarter hours with Mary Berry's recipe for 18 florentines, which the bakers found difficult. In the final challenge, the bakers had four hours to make some kind of 3D biscuit scene. Though Berry stressed that everything must be home-made, Enwezor chose to bring some fondant he admitted to not baking himself, contributing to his dismissal. The event was discussed on various websites and was deemed disrespectful. In bread week, the bakers firstly had to"
"of 12 small loaves. There must be three different types of loaves: four need to be intricately shaped (e.g. plaited), four need to be flavoured, and four need to be made from an alternative grain such as spelt or buckwheat. Prue set the final technical challenge and asked the bakers to make 10 ginger biscuits, half of them to be oval and half of them to be square. They all need to have a great snap and be intricately iced with two complicated patterns. For the ultimate showstopper challenge, the bakers were tasked to make one large entremet. The entremet"
"The Dozens The Dozens is a game of spoken words between two contestants, common in black communities of the United States, where participants insult each other until one gives up. It is customary for the Dozens to be played in front of an audience of bystanders, who encourage the participants to reply with increasingly egregious insults in order to heighten the tension and, consequently, make the contest more interesting to watch. It is also known as ""blazing"", ""hiking"", ""roasting"", ""capping"", ""clowning"", ""ranking"", ""ragging"", ""rekking"", ""crumming"", ""sounding"", ""checkin"", ""joning"", ""woofing"", ""wolfing"", ""sigging"", or ""signifying"", while the insults themselves are known as"