Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making a quick and easy dessert called peach crumble and we’ll start with peaches. What I have here is a can that is 21 ounces of peach pie filling and it’s important that you get the pie filling and not just canned peaches and I’m going to empty that out into a deep dish pie plate so this is just a pyrex dish that is a deep dish so you can do things like cobblers and crumbles and crisps and crunches as you’ll see in my list of recipes.
So spread your peach pie filling out on the bottom and we’ll be topping this with a nice topping and that will make our peach crumble. This is looks fairly decently spread so I think I’ll let it go with that and move on down to my mixing bowl. I’m going to add ½ stick of this could be butter or margarine. This happens to be margarine and you can see it’s very soft. It’s at room temperature. You don’t want it melted because it’s important to have crumbs for a crumble and if it were melted it would just clog together with our other ingredients and it would not have the effect that we need.
To this I’m going to add ½ cup of light brown sugar and this packed so there it goes and then I’m going to add some self rising flour. It doesn’t have to be self rising and I’m going to use ¼ of a cup for peach crest or something like that of it uses more but I’m going to add in some oats and these are quick cooking oats. I chose them over the old fashioned because they’re tinier and I think they will work better in our crumble so ¼ cup of quick cooking oats and then I have a spice here. I have ¼ teaspoon of cinnamon so that’s going to go into our mixture and that’s not everything but it’s at the point where I would like to start mixing.
So I can use a fork and mix this together or it might be simpler to use one of these utensils which is called a pasty blender. It’s nice for scraping off things like forks that have butter on them but it’s also nice for combining. We have something like shortening and you want the flour or sugar or oats anything like that if you want it combined then just use a pastry blender but of course if you don’t have one don’t go out and buy one for this recipe just use a fork and you will get there just as well.
Our goal here is to keep working on this until it’s quite crumbly. I would say that it should be like corn meal except I put those oats in there which are not going to break down any further than they are now so that means that I can’t give you a specific as to what you should be going for but you just want it to be very finely mixed so that you don’t see any separate lumps of butter or lumps of sugar or flour or oats. So this is very good. It looks pretty nice and I think I’m ready for that last ingredient and the last ingredient I have something called Fancy Pecan Pieces chopped pecans.
I have got melt ½ cup of them. I don’t know if I want to use all of that. I would rather see what a quarter cup looks like and I’m just going to set that aside. I a lot of times just go by looks rather than measuring something specifically so let’s see if that’s enough. Actually, I think pecans are very good compliment to peaches and that does not look like enough to me. I’m going to put that whole ½ pecans in. Now you notice I’m not using the pastry blender at this point I’m just using a fork because you don’t want to cut those or try to get them ground up in any way. What you have now is a nice crumble that you can put on top of your peach crumble. I don’t that this is a known entity so don’t take the name peach crumble as something that everybody makes. I just kind of made up the name for it as I made out the recipe.
So let’s place this one on the top and if you’re interested in some of my similar recipes I do have an apple crest and I have a cherry crunch up on YouTube so if you like this you probably would like those. They’re somewhat similar that idea of something like maybe cherry pie filling on the bottom our pie filling on the bottom or peach pie filling on the bottom is common to all of them and you need this nice crumbly top so I thought we would call this peach crumble.
Now this is going to a preheated oven at 350 degrees and it will not take long at all for this to be done and you’ll be able to tell that it’s done when it starts to get a little brown so I’m going to just stick it in the oven and I’ll be back to show you the finished product in just a minute.
My peach crumble is done. It’s been 15 minutes in the oven at 350 degrees and I want you to see what it looks like when it’s done. You’re oven may vary a little bit but it should be nice and bubbly around the edge and it should be beginning to brown there on that crumbly part besides I need that out of the oven and on to the counter and turn up the oven. Then you come around to this side of the counter and I’ll show you what it looks like on the serving plate.
Just begin to serve this and get all the way through to the bottom so that you can have some of that nice peach pie filling but you want some of that nice crumbly top. So a nice serving here would look something like this. Let’s get another spoonful and there we go. Normally I like to eat mine warm. This is actually hot so I don’t think I’m going to go for it right now but I can assure you it will be delicious.