BWW TV Exclusive: BACKSTAGE BITE with Katie Lynch and AVENUE Q's Elizabeth Ann Berg

In Backstage Bite with Katie Lynch, come into Katie's kitchen with some of Broadway's brightest as they eat, drink and merrily mix it up. See your favorite stars out of their element as they whip up dishes inspired by their Broadway show. Watch what happens when these actors trade belting for baking!

Today, we are excited to bring you the latest episode, featuring Avenue Q star Elizabeth Ann Berg!

Berg is making her Off-Broadway debut in Avenue Q. National tours: Mary Poppins; Regional credits include: The Most Happy Fella (Rosabella u/s), Show Boat, Hello! My Baby (Goodspeed Opera House); Hello, Dolly!(MUNY); Into The Woods; Suessical. NYC credits include: The Act (54 Below), Mother Jones (Pre-NYMF). Finalist National Classical Singer Competition and Carnegie Hall Soloist. BFA Boston Conservatory.

---

Bad Idea Bear's Twinkie

INGREDIENTS

Cake:
4 Organic Valley Eggs
2 Cup Sugar In The Raw
2 tsp Vanilla
1 Cup SPICED Rum
1/2 Cup Organic Valley Butter
2 Cup Flour
2 tsp Baking Powder
1/2 tsp Salt

Cream:
1 TBSP SPICED Rum
1/4 tsp Salt
1 (7oz) Can Marshmallow Cream
1/2 Cup Organic Valley Butter
1/2 Cup Powdered Sugar
1 tsp Vanilla

DIRECTIONS

Cake:
-Mix eggs with electric mixer for 4 minutes. This adds extra air to the batter to make your Twinkie extra fluffy!
-Add sugar and mix for another 4 minutes.
-Combine dry ingredients and add to eggs slowly.
-In a sauce pan combine butter and rum over medium heat and set aside.
-Add rum mixture to batter until completely combined.
-Fill GREASED Twinkie pan with batter 3/4 full.
-Bake at 325 Degrees for 17 minutes.

Cream:
-Combine all ingredients in a large bowl.
-Fill a squeeze bottle or piping bag with cream filling.
-Using a tooth pick, create 3 holes in the bottom of your Twinkie.
-Fill holes completely with cream.

-Enjoy your Twinkie and embrace your own Bad Idea Bears!