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The Winter Solstice, also known as, Yule, is a celebration of the return of the light, making it a wonderful time for merry-making with friends and loved ones. That being said, the Winter Solstice is also a perfect time for deep, inner reflection. As we approach the longest night of the year, consider lighting a candle, putting a log in the fireplace, or simply sitting around the glow of your tree, while reflecting on the past year. Honor your successes…failures… lessons… and consider how you'd like to show up in the year to come. The Winter Solstice provides the perfect backdrop for this ritual. As we wander the woods on this chilly morning, begin to ponder all the ways you'll honor the flame within.What am I reading?Winter Solstice by Rosamunde PilcherYule: A Celebration of Light and Warmth by Dorothy Morrison What's playing on repeat?A Charlie Brown Christmas Album by Vince Guaraldi What's for dinner?Potato, Fennel, Lemon & Dill Soup with Miso, and SauerkrautINGREDIENTS:450g Small Waxy Potatoes, roughly chopped into bite size chunks.1 White Onion finely sliced.1 Bulb Fennel finely sliced.200g Cooked Butterbeans500ml Water2tbsp White Miso50ml Extra Virgin Olive Oil, plus extra to drizzle1 Large Lemon, juice and Zest, plus extra wedges to serve.80ml Kefir (or yogurt, buttermilk or sour cream)Good Crack Black Pepper4tbsp Sauerkraut2tbsp Dill, finely chopped, plus extra to serve.INSTRUCTIONS:Heat the oil over a medium heat in a large pan and add the onion and fennel. Cover with a lid and sweat for 10-12 minutes or until soft, sweet, and translucent.Add the potato chunks and mix to coat in the oil, add the water and bring to a simmer. Simmer for 15-20 minutes or until just tender.Take a spoonful of the cooking liquid and add to the miso in a cup, mix to form a paste then add back to the pan, along with the butterbeans, lemon zest, juice, and kefir.Lower the heat and warm through, add the dill and black pepper. Taste and adjust the seasoning with a more lemon or a little salt if needed.Ladle into 4 bowls and top each with 1tbsp sauerkraut and a little extra dill. Serve with crusty bread.https://gourmetglow.co.uk/recipes/potato-fennel-soup-miso-sauerkraut?rq=potatoSpritz CookiesIngredients1 cup unsalted butter, room temperature (226g)3/4 cup granulated sugar (150g)1/2 tsp salt1 large egg1 tsp vanilla extract1 tsp almond extract2 1/4 cups all purpose flour (293g)InstructionsPreheat oven to 350F. Cream butter, salt, and sugar together in a stand mixer or with an electric whisk. Add the egg, almond extract, and vanilla until combined then scrape down the bowl. If tinting the dough you should mix the food coloring in now then add the flour and mix until combined.Fill your cookie press and choose a pattern then press cookies onto an unlined and ungreased baking sheet. You can decorate with sprinkles before or after baking see notes. Bake at 350F for about 8 minutes or until the bottoms are JUST starting to turn golden brown.https://www.buzzsprout.com/admin/2251895/episodes/14150889-winter-solstice-yule-traditionsSupport the show

Hi Bakers,  These vanilla cupcakes are the best I've ever eaten. You know the bakes that you want to hide a few to make sure you get to eat more than one? This is that kind of dessert. They are moist with the perfect amount of vanilla flavor and soft crumb. I love the deep, rich caramel icing slathered on top with an extra drizzle of real caramel syrup. They are decadent and amazingly gluten-free. You will need a napkin or two to eat these but it will be a mess well worth eating. Enjoy ~Carolyn Vanilla Bean Cupcakes with Browned Butter Caramel Icing Makes 12 cupcakes  Caramel syrup 1 cup granulated sugar pinch of salt 1/2 teaspoon vanilla 3/4 cup water Vanilla Bean Cupcakes Dry 1 1/4 cups Cup4Cup Multipurpose flour 1/4 cup blanched almond flour 1/2 teaspoon sweet rice flour 1/4 teaspoon salt 1/2 tablespoon baking powder pinch baking soda Wet 1/2 cup butter, softened 1 cup minus 2 tablespoons granulated sugar 1 large egg plus one egg yolk 1/2 teaspoon vanilla extract 1 teaspoon vanilla bean paste or extract 1/4 cup unsweetened apple sauce 1/4 cup buttermilk 3 tablespoons milk Browned Butter Caramel Icing 3 cups powdered sugar 1/2 cup browned butter 1 teaspoon vanilla extract 1.5 tablespoons caramel syrup ~2 tablespoons milk Caramel  Prepare the caramel syrup by heating sugar in a flat non-stick skillet over medium heat. When the sugar starts to melt, use a heatproof spatula and stir gently to mix the unmelted sugar into the melted and keep it from burning. If sugar clumps onto the spatula, scrape it off and let it melt into the rest of the caramel. Continue heating and gently mixing until all the sugar is melted and the caramel is dark amber-colored. Remove from the heat and add salt and vanilla. Gradually add the water and return to the heat. Boil gently while stirring until the syrup is smooth. You want the thickness of pancake syrup, so continue cooking if the syrup is too thin. Remove from the heat and cool before using. You can make this the day before you bake the cupcakes, but keep it at room temperature so you can drizzle it. Store for a longer period in a lidded jar in the fridge for up to two weeks. Cupcakes Preheat the oven to 350F and set the rack to the middle position of the oven. Grease or line the cupcake pan. In a medium-sized bowl, whisk together dry ingredients and set aside. În a large mixing bowl, beat butter and sugar until well creamed. Add the egg, egg yolk and beat well. Add the vanilla, applesauce and milks beating and scraping after adding. Next, beat in the dry ingredients until just mixed. Scoop cupcakes into pan to fill 3/4 of the way from the top. Bake in the oven for about 15-20 minutes or until cupcakes spring back when touched in the middle. Cool completely.  Browned Butter Caramel Icing Once the cupcakes are cool, prepare the icing. Heat the butter in a saucepan over medium-high heat while stirring. The butter will melt, foam up, and then start browning. Continue cooking until you see golden brown milk solids at the bottom of the pan. Immediately remove from the heat. The icing is easier to mix if you cool the browned butter first, but you can use it right away too but you will need to mix it a bit longer. Add the powdered sugar, vanilla and beat well. The icing will be crumbly at this point. Add caramel and beat in. Next, add milk one tablespoon at a time until icing comes together and is smooth and creamy. Frost cupcakes immediately since the icing will firm up as it sits. Drizzle with a bit of caramel syrup right before eating.

Hi Bakers! Grab a mug of tea and a warm, buttery cinnamon-sugar-covered apple cider donut. Take a big bite and savor the sweet apple flavor with a crunchy sugar exterior. If you bake anything this Fall, make these iconic donuts! They'll bring a smile to your face and you'll be glad it's apple season! Concentrated cider in the dough makes these treats smell and taste divine. Don't want to stand over the stove for 30 minutes to cook the cider down? No problem, I have an easy hack you can use instead. This is one of my most loved recipes and I hope you adore it too! Enjoy! ~Carolyn Gluten-Free Apple Cider Donuts Revised for gluten-free from Sally's Baking Addiction makes 12 donuts (unless you overfill them like I usually do!) Dry Ingredients 1¾ cups Cup4Cup Multipurpose gluten-free flour ¼ cup blanched almond flour 1½ teaspoons sweet rice flour ¾ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt ¼ teaspoon allspice ¼ teaspoon nutmeg Wet Ingredients 3 tablespoons melted butter ½ cup granulated sugar ¼ cup light brown sugar 1 large egg 1 teaspoon vanilla extract ¼ cup 2% milk ¼ cup applesauce, unsweetened ¼ cup apple cider, (reduced amount)****  For rolling Melted butter  Cinnamon Sugar (In a wide shallow cereal bowl combine 1 cup granulated sugar and 1 1/2 teaspoons of cinnamon.) Directions: ****Begin by pouring 1½ cups of apple cider into a medium-sized saucepan. Heat until boiling over medium heat until cider is reduced to ¼ cup. This will take about 30 minutes. If you don't want to reduce the cider, you can use apple juice concentrate instead. Simply thaw it and measure out ¼ cup.  Preheat the oven to 350F degrees. Oil the donut pans, and set aside. In a medium-sized bowl, whisk the dry ingredients together and set aside.  Mix melted butter, granulated sugar, and brown sugar in a large bowl until well combined.  Add egg, vanilla, milk, reduced cider, applesauce, and mix well. Pour the dry ingredients into the wet ingredients and stir until just combined.  Spoon the batter into a piping or large ziplock bag and twist the end shut. Then, cut the tip off the bag so you have a 3/4” inch opening. Pipe the batter into the donut pan so it is about ¾ full. Batter is very thick so this takes some work. Bake the donuts for 10-12 minutes until the donut springs back when touched with your finger. Cool for 5 minutes and transfer to a wire rack. Dip the donuts in melted butter, front and back, and then coat in the cinnamon sugar mixture. Donuts are best eaten the day they are made but will be good in the fridge for another day. Heat briefly in the microwave if desired.

It's the beginning of Thanksgiving day on the podcast. We play some hot and cold, getting as many chocographs as we can. Then Spencer Crittenden joins us, and we talk about video games while we begin preparing the meal.   Corn Casserole Recipe: 2 cans creamed style corn 1 can southwest style corn or “mexicorn,” drained (you can add a second can of roasted style corn or normal corn to make it more corny) 8oz box of jiffy corn muffin mix 8 oz sour cream 1 egg 1-2 teaspoons of Salt and a bunch of pepper 1 tablespoon sugar (about a half of 1 jalapeno, hot pepper, or a tablespoon of hot sauce optional) (You can swap in a cup or two of fresh corn for canned corn but not the creamed style corn) (I haven't noticed much of a difference but you can add half a stick to a full stick of butter and honestly probably up to 2 sticks, salted or unsalted) Make sure the corn is drained, melt the butter, and then mix basically everything together in a big mixing bowl, order doesn't really matter. Combine, pour into a 13x9 casserole dish/glass pan and bake for like 1 hour at 350F, check after 40 minutes. It should set and get little cracks or bubble holes in it like a cake. The top sets kinda like a corn bread but the inside will be much wetter like a stuffing or bready casserole.    Discord: https://discord.gg/uBw8TsBxKs Video Version at Patreon: patreon.com/nockat For T-shirts and mugs: http://etsy.com/shop/nockat For Mognet messages, email: NOCKATpodcast@gmail.com Youtube: https://www.youtube.com/@noonecanknowaboutthispodca2316 Twitter: @NOCKATpodcast

Chocolate coconut macaroons. Not almond cookies. But very simple cookies loaded with coconut and almost fudgy at the center. A true treat. And we're making them in our kitchen for this episode of COOKING WITH BRUCE & MARK.Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published three dozen cookbooks with more on the way. We've developed over 20,000 original recipes in the past twenty-five years. This is our podcast about food and cooking, our passion. We're happy you've joined us!Here are the segments for this podcast episode:[00:55] Our one-minute cooking tip: Always use kosher salt for brines and marinades.[03:12] We head to the kitchen and make simple chocolate coconut macaroons. Here's the recipe:Heat the oven to 350F/175 C fan or convection.Line an 18 x 13 inch/46 x 33 cm baking sheet with parchment paper.Beat 4 room-temperature large eggs, 1/2 teaspoon cream of tartar, and a pinch of salt in a bowl with an electric mixer at high speed until soft peaks form.Beat in 1 cup/200 grams granulated white or caster sugar in small increments until it's all been added and you can't feel grains of sugar between your (clean) fingers.Remove the beaters and fold in one 14 ounce/400 gram package of sweetened, shredded coconut.Then fold in 3/4 cup plus 2 tablespoons/75 grams unsweetened cocoa powder until well combined.Drop by heaping, spiky tablespoons onto the prepared baking sheet. Bake for about 20 minutes, or until firm to the touch. Cool on a wire rack for at least 10 minutes before enjoying.[14:57] What's making us happy in food this week: jammy oat bars and dried pears.

Hey there. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks for seven New York publishers (not counting two knitting books for Bruce and a memoir for Mark). We're excited to share our passion about food and cooking with you.We're headed into the kitchen to make some irresistible jammy oat bar cookies. We've got a one-minute cooking tip about storing cheese. And we'll tell you what's making us happy in food this week.[00:57] Our one-minute cooking tip: wrap cheese in fresh plastic wrap every time you open it.[02:46] We're making jammy oat bar cookies. Mark has been taking these cookies to his literary seminars all this year. Lots of Cather and Faulkner with lots of cookies. You can't beat that.Here's the recipe:Jammy Oat Bar CookiesHeat the oven to 350F (175 C—no convection or fan)Line a 9 x 13-inch (23 x 33-cm) baking pan with parchmentpaper.In a stand mixer, beat at medium-low speed until creamy andlight (about 5 minutes):¾ pound (3 sticks or 340 g) unsalted butter, cut into smallpieces1 cup (215 grams) packed dark brown sugar¾ cup (150 grams) granulated white sugarBeat in 1 large egg until smooth.Stop the mixer and beat down the inside of the bowl, thenbeat in 1 teaspoon salt, 1 teaspoon ground cinnamon, and 2 teaspoons vanillaextract.Beat in 2¼ cups (285 grams) all-purpose or plain flour and 1½cups (175 grams) toasted walnut pieces, just until the flour is incorporated.Press about two-thirds of this dough into an even layer inthe prepared baking pan. Spread with 1½ cups (480 grams) jam, preserves, ormarmalade (do not use jelly!) and dollop the remaining dough in small bits ontop, pressing them gently into an even layer with some jam showing through.Bake until set and browned, about 45 minutes. Cool on a wirerack for 10 minutes before turning out and slicing into bar cookies.[15:19] What's making us happy in food this week: pretzels with grapes (!) and quince paste.

Hi Bakers, You'll forget you're gluten-free when you eat this loaf…because it tastes just like ones with wheat. If you love pound cake and lemons this Iced Lemon Poppy Seed Loaf is the bake for you. Bright and full of fresh lemon flavor with a generous amount of lemon icing. Poppy seeds add a welcome pop of color and crunch to this gluten-free treat. Expect a pound cake-like texture with the same density without as much butter in the recipe. This is an easy bake that is lovely and sure to please. I hope you try it! Enjoy ~Carolyn Gluten-Free Iced Lemon Poppy Seed Loaf adapted for gluten-free from Sally's baking addiction makes one 8.5” x 4.5 “ loaf Dry Ingredients 1 1/4 cup Cup4Cup Brand Multipurpose Flour 1/4 cup blanched Almond flour or just 1/4 cup gluten-free flour 1 teaspoon sweet rice flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons poppy seeds Wet Ingredients 3/4 cup butter, softened 1 cup granulated sugar 3 large eggs 1/4 applesauce, unsweetened 1/4 cup buttermilk or sour milk* 2 teaspoons lemon zest 4 tablespoons lemon juice 1/2 teaspoon vanilla extract Glaze 2 tablespoons lemon juice 2 tablespoons powdered sugar Icing 1 cup powdered sugar 1 1/2-2 tablespoons lemon juice 1 teaspoon lemon zest Preheat the oven to 350F and line or grease a 8.5”x9.5” loaf pan. In a medium-sized bowl whisk together dry ingredients and set aside. In a large bowl, cream butter and sugar until well mixed. Add the eggs beating after each addition. Next add the applesauce, buttermilk, zest, juice and extract. Beat until combined. Stir in the dry ingredients until just mixed. Spoon the batter into loaf pan and smooth the top. Bake for about 50-60 minutes or until a skewer inserted into the middle comes clean. Let cool five minutes. Prepare the glaze by mixing powdered sugar and juice in a small bowl. Heat in the microwave until just boiling about 30 seconds. Spoon glaze over the top of the loaf and let cool completely. Prepare the icing by gradually mixing the juice and sugar together until it's smooth and the consistency you like. I prefer a thicker icing to keep the loaf from getting soggy. Spoon over the top letting it run over the sides. Garnish with fresh lemon slices and a bit of mint just before serving. Store in the fridge for up to 4 days. *add 1 teaspoon of lemon juice to 1/4 measure and fill with milk to sour --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, It's not easy to find a perfect muffin, and it's even rarer to find one that's gluten-free. However, this Blackberry Streusel Muffin is a rare gem that's worth the search. This muffin is moist, tender, and bursting with flavor because it's packed with berries. You've found the perfect companion for a morning cup of coffee or an afternoon snack that's not too sweet, yet satisfying. Once you taste it, it will become your new favorite treat. These are seriously good, I ate three of them in a row and still wanted more… Enjoy ~Carolyn #shorts #glutenfree #wheatfree #recipe #muffin #blackberry #streusel #celiacfriendly #food #homemade #muffinsofinstagram #muffinsoftiktok Gluten-Free Blackberry Streusel Muffins Makes 1 dozen Streusel 3/4 cup Cup4Cup gluten-free multipurpose flour 1/4 cup blanched almond flour 2 teaspoon sweet rice flour 1/4 cup light brown sugar, packed 1/4 teaspoon salt 3 tablespoons melted butter sprinkle of ground ginger Dry ingredients 1 3/4 cup Cup4Cup Multipurpose Flour 1/4 cup blanched almond flour or Cup4Cupflour 1 teaspoon sweet rice flour 2 teaspoons baking powder 1/2 teaspoon salt Wet 1/2 cup butter, soft 1 cup granulated sugar 1 large egg + 1 egg yolk 1/4 cup milk 1/4 cup unsweetened applesauce 1 teaspoon vanilla 2 cups fresh blackberries Preheat the oven to 350F. Line a muffin tin with paper cups. In a small bowl, whisk together streusel ingredients except for the butter. Cut butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside. In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, milk, applesauce and vanilla together in a cereal bowl. Add the egg mixture to the butter mixture. Stir in the remaining flour mixture until just combined. Stir in the blackberries. The batter will be very thick. Scoop and fill muffin cups 3/4 of the way full. Cover muffins with a generous amount of the streusel. Bake for about 25-35 minutes or until a skewer inserted into the center of the muffin comes clean. Let cool for about 10 minutes and then remove from the tin. Enjoy! --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Good New Near's Eve morning! I did not make that cake, a glacage miroir brilliant au chocolat but if you read French, have at! My better half Sarah Hepola is expecting me on-air within the hour so quick notes today… I was about to write, and then remembered what the gypsy lady told me…The voice of Ken Layne is something everyone should have in their life in 2024.I used to write fiction (and maybe there's one more novel in me, the beginnings of which, genealogy charts and architecture books and 150 handwritten pages, are on a shelf behind me...) Become a subscriber and I'll send you a book!The piece I read, “Three Sets of Keys,” is over on Make More Pie, where I hope to plunk a lot of reporting - written, audio and video - while in Israel. Go subscribe!The essay by Benjy I referenced. Gosh he can write.The 6-inch springform pan you will need if you decide to make yourself and your loved one(s) a sexy little cake.Petit Gateau au Chocolat, adapted from Maida Heatter* 4 ounces unsweetened chocolate* 1/2 cup sugar, divided* 6 T. (3/4 stick) butter* 2 T. flour, plus flour for dusting pan* 2 eggs, separated* Pinch of saltPreheat oven to 350F. Butter a 6-inch springform pan, line it with parchment paper, butter that and dust with flour, shaking out any excess. (You can use pan spray instead of butter; I won't tell.)Melt chocolate over low heat or in the microwave. Allow to cool several minutes. Stir in the butter, all but 2 T. of sugar, the flour, sugar, salt and then egg yolks, one at a time. In a separate bowl, beat the egg whites with the remaining 2 T. sugar until they form soft peaks. Fold whites into chocolate mixture, then turn into prepared pan. Bake 30 minutes. The cake will look soft. That's fine. Cool on a rack until it's warm, remove springform ring and invert cake onto a serving plate. If you are being fancy - and why not? It's New Year's Eve - place four strips of wax paper around the edges of the cake to catch the icing drips.If you want a mirror like glaze: In a small saucepan, melt three ounces bittersweet chocolate with 2 T. sugar and 2 T. water. Whisk in 2. T butter until smooth. Allow to cool, stirring occasionally, about 30 minutes, then pour slowly over the cake. Remove the wax paper and, look how pretty!You can also ice with ganache, which is ridiculously easy to make, just chopped chocolate and heavy cream. I will let Sally of Sally's Baking Addiction - one of my two favorite baking sites, the other is Smitten Kitchen - show you how easy.Happy New Year everyone, I love you all. This post is free today so feel free to share xx This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit smokeempodcast.substack.com/subscribe

Today, our host Tyra, invites you to a heartfelt exploration of navigating grief during the holiday season. In a candid reflection on personal losses and unexpected challenges, Tyra shares strategies to embrace grief with compassion, cherish memories, and find strength in establishing new traditions.  As we delve into solo celebrations, virtual connections, and building chosen families, Tyra offers a warm reminder that it's okay not to be in the celebratory mood. Join us in this tender episode as we navigate the complexities of grief, acknowledging that every emotion is a valid part of the journey. This week's affirmation is: “​​I Allow Myself to Grieve and Find Joy in the Season” Home For The Holidays Episode 1: Listen Now 3 Biggest Takeaways from Today's Episode: Acknowledge Your Emotions with Compassion Allow yourself to feel a mix of joy and sorrow during the holiday season. Recognize that it's okay to navigate through the complexities of grief at your own pace. Creatively Express Grief and Establish New Traditions: Find healthy outlets for expressing grief, such as talking with supportive individuals or engaging in creative activities. Establish new traditions that honor the past while allowing for growth and change. Adapt or create rituals that celebrate the memories of your loved one or acknowledge changes in your life. Cultivate Solo Traditions and Build Support Networks: Cultivate solo traditions that bring you joy and comfort during the holiday season. Leverage technology to stay connected with loved ones through virtual gatherings, video calls, or online activities. For those with estranged family members, consider building your own support network by creating a chosen family. Grandma Willie Mae's Buttermilk Pie ✨ ❄️ 3 eggs, room temp✨ 1 1/4 cups granulated sugar❄️ 2 Tbsp all-purpose flour✨ 1/2 cup unsalted butter melted❄️ 1 cup buttermilk, room temp✨ 1 tsp vanilla❄️ Pinch salt✨ Pinch nutmeg❄️ 1 9in pie crustBring all ingredients to room temp so the batter comes together properly. Poke a few holes in the pie crust to prevent air bubbles. Pour into prepared pie pan, that is on top of a sheet tray. Bake at 350F for 45-50 min. I like mine cold with no garnishes, but feel free to add whipped cream and berries. Resources Listen to the For Life's Rainy Day Playlist  Wanna give therapy a try? Use BetterHelp: https://rebrand.ly/6ulm6zk  Try The Calm App https://rebrand.ly/21n4tre  COMMUNITY CONNECTION FORM: https://forms.gle/m4AD2YaYbGhd8gEv6 Sign Up for our Newsletter! Shop the AFBG Merch!  Ask a Question Send me a message: affirmationsforblackgirls@gmail.com Our P.O Box:TYRA MORRISON P.O. BOX 674 NORTH HOLLYWOOD, CA 91603 Please Rate, Review, and Subscribe to the podcast to always hear the latest affirmations from your favorite Black Girl! Follow Us on Instagram: Affirmations for Black Girls Insta Follow Us on Twitter: Affirmations for Black Girls Twitter  Follow Us on Youtube: Affirmations for Black Girls Youtube The links above may be commission links

Hi Bakers, This Double Chocolate Biscotti with Peppermint is the perfect gluten-free holiday treat to eat and giveaway. Twice baked for extra crunch and packed with deep chocolate flavor, it's the most chocolatey and crisp biscotti you could ever want. The peppermint white chocolate topping speckled with crushed candy canes is the perfect complement to the cookie base and will keep you reaching for one more bite. Enjoy this lovely and delicious cookie. ~Carolyn Gluten-Free Double Chocolate Biscotti with Peppermint Recipe modified from New York Time's recipe for Chocolate Biscotti Makes 35 large biscotti Dry Ingredients 1 3/4 cups Cup4Cup Multipurpose Flour 1/4 cup Almond Flour 3/4 cup + 2 tablespoons cocoa powder 1 1/2 teaspoons sweet rice flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon protein powder isolate (unflavored protein powder) Wet Ingredients 4 tablespoons butter, softened 1 cup granulated sugar 1 cup light brown sugar 3 large eggs 2 teaspoons vanilla extract 1 teaspoon espresso powder (dissolve in vanilla extract) 1 cup mini semi-sweet chocolate chips ~ 1/2 a large bag of peppermint white chocolate kisses 6 large candy canes, crushed into shards, pieces and crumbs Preheat the oven to 350F. Line a large baking tray with parchment paper. In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, combine the butter and sugar until well mixed. Beat in the eggs, extract and espresso. Stir in the dry ingredients until almost combined. Scrape the bowl with a rubber spatula. Stir in the chocolate chips. Divide the dough in half. Using damp hands, shape into two wide loaves 1” high. Bake for about 30 minutes or until the loaves are firm in the center. Cool for about 10 minutes. Preheat the oven to 325F. Gently cut the loaves into 1/2” slices with a serrated knife and place cut side down on the baking sheet. Bake for about 15 minutes or until the slices are firm. As the biscotti cools, it will become more crisp. Let cool completely. Melt the peppermint kisses** and spread over the cut edge of the biscotti and sprinkle candy cane pieces on top. Once chocolate is set, store in an airtight container for up to a week. **If you want to cover the biscotti with white chocolate instead of peppermint kisses, you may want to add 1/2 teaspoon of mint extract to the biscotti dough. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers,  This Double Chocolate Biscotti with Peppermint is the perfect gluten-free holiday treat to eat and giveaway. Twice baked for extra crunch and packed with deep chocolate flavor, it's the most chocolatey and crisp biscotti you could ever want. The peppermint white chocolate topping speckled with crushed candy canes is the perfect complement to the cookie base and will keep you reaching for one more bite. Enjoy this lovely and delicious cookie. ~Carolyn Gluten-Free Double Chocolate Biscotti with Peppermint  Recipe modified from New York Time's recipe for Chocolate Biscotti Makes 35 large biscotti Dry Ingredients 1 3/4 cups Cup4Cup Multipurpose Flour 1/4 cup Almond Flour 3/4 cup + 2 tablespoons cocoa powder 1 1/2 teaspoons sweet rice flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon protein powder isolate (unflavored protein powder) Wet Ingredients 4 tablespoons butter, softened 1 cup granulated sugar 1 cup light brown sugar 3 large eggs 2 teaspoons vanilla extract 1 teaspoon espresso powder (dissolve in vanilla extract) 1 cup mini semi-sweet chocolate chips Topping ~ 1/2 a large bag of peppermint white chocolate kisses 6 large candy canes, crushed into shards, pieces and crumbs Preheat the oven to 350F. Line a large baking tray with parchment paper. In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, combine the butter and sugar until well-mixed. Beat in the eggs, extract, and espresso. Stir in the dry ingredients until almost combined. Scrape the bowl with a rubber spatula. Stir in the chocolate chips. Divide the dough in half. Using damp hands, shape into two wide loaves 1” high. Bake for about 30 minutes or until the loaves are firm in the center. Cool for about 10 minutes. Preheat the oven to 325F. Gently cut the loaves into 1/2” slices with a serrated knife and place cut side down on the baking sheet. Bake for about 15 minutes or until the slices are firm. As the biscotti cools, it will become more crisp. Let cool completely. Melt the peppermint kisses** and spread over the cut edge of the biscotti and sprinkle candy cane pieces on top. Once the chocolate is set, store it in an airtight container for up to a week.   **If you want to cover the biscotti with white chocolate instead of peppermint kisses, you may want to add 1/2 teaspoon of mint extract to the biscotti dough. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, This is a better snickerdoodle than the original ones. Maybe everyone won't feel this way… But for me, this buttery, rich cookie with rum and nutmeg bring holiday delight in every sugar covered bite. This is an easy bake but, you may need to alter the cooking time to achieve a crisp exterior and a soft center. Do what I do and bake a tester cookie before making a whole batch. This way you know how your oven cooks the dough and you get the cookie baked how you like it!  Enjoy ~Carolyn Adapted for gluten-free from the Snickerdoodle recipe from Cooks Illustrated and the NYT Recipe for Eggnog Snickerdoodle Gluten-Free Eggnog Snickerdoodles makes 18 large cookies (3”diameter) Dry Ingredients 2¾ cups Cup4Cup Multipurpose flour*** 1½ teaspoons Koda Farms sweet rice flour ½  teaspoon xanthan gum 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1/4 teaspoon ground nutmeg Wet ingredients 1 cup butter, softened 1½ cups sugar 1 large egg 2 large egg yolks 1 tablespoon rum extract ( I like Cook's brand) Topping for rolling In a cereal bowl, mix together 2 teaspoons ground nutmeg and a 1/4 cup granulated sugar. Preheat the oven to 350F. Make sure the oven rack is in the middle position. In a medium-sized bowl, combine the dry ingredients with a whisk and set aside. In a large bowl, combine butter and sugar until well creamed. Add egg, yolks and rum extract and mix again until thoroughly incorporated. Scrape the bowl with a rubber spatula at least once to clean the sides of the bowl. Add the dry ingredients to the butter mixture and mix slowly until combined. Mix for an additional 1 minute to work in the flour and develop some stretch in the dough. Shape into balls using about 2 tablespoons of dough or I use a #24 scoop. Roll in nutmeg sugar topping to coat. Place on a greased cookie sheet, silicone mat, or parchment paper a few inches apart**. Bake for about 12 minutes or until the edges of the cookies are firm and the center has risen but is still soft. If you bake the cookies until they are completely firm they will not be soft and chewy at room temperature. Cool cookies for a few minutes before removing them from the cookie sheet and place them on a rack to cool completely. Gluten-free cookies do not stay moist as long as traditional cookies or last as long in general. If I am not eating the cookies within a day or two, I usually keep them in the freezer or refrigerator. **Flatten the dough in the center a bit before baking if you like a flat, crispy cookie. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Good morning! There are five days to Thanksgiving and a lot of us are already making shopping lists, if as yet for me only in my head. I love grocery shopping, a love I passed down to my daughter, and somewhere on the interwebs is a short video of her surfing her shopping cart through Fred Meyer market in Portland saying, “Wheeeee!” I love New York City, but the grocery shopping experience after nearly 30 years of well-lit, wide-aisled west coast supermarkets? Abysmal. As I mention in the audio, my plans this year got a little kiboshed. But! From adversity, opportunity, and I'll now go to two Thanksgivings, one day-of event with a lot of people I don't know and to whom I will get to feed pie, and a smaller one with family, for which I am not going go the whole 9 yards, there will be only 5 or 7 of us, a number likely to swell. We will not have turkey at this one but a roast goose, because one of the guests ate it once 30 years in Prague and remembers it fondly. I have never roasted a good but did watch some YouTubes and scanned for recipes and feel pretty confident, though will be very happy for your tips, and especially for a not-too-sweet glaze with which to baste the bird. I like sweet-and-meat but others do not so, hit me up. I am also going to be making a change to a standard recipe, if not a change this horrific. As I mentioned yesterday on the Twitter* machine, the correct number of eggs in mac-and-cheese is zero. What a I changing? The stuffing. Let me be clear: THIS WOULD NEVER BE THE CASE WERE I MAKING THE TURKEY. Stuffing, the kind I learned from my mom, is my favorite food, and while this means I should make it more than once a year, maybe just to stick in a chicken, I do not. A lack of at-hand giblets (which I knew meant the whole mess of innards you find in the bird; in the audio I meant gizzards, which I think is probably a fake word but anyway) might contribute, but mainly it's because to my mind you need to make vat of stuffing because it's so delicious and you want to feed it to many people and, if you are me, you need eat a great deal of it for yourself, before it goes into the turkey, and while you're stuffing the turkey, and at the dinner (three helpings), and cold from the fridge. I already look forward to 2024's repast.This year, along with the goose - and the potatoes that will be roasted in the goose fat - I will try a new stuffing recipe, one from my girl Alison Roman. As mentioned in the audio, I am already making changes to the recipe in my head. Here she is making it.Food is love (say it with me), and we've had a lot of both in this apartment these past few weeks, dinner parties and late-night hangs, including a few nights ago with a lot of the Reason mag peeps as well as the Fifth guys and their most recent guest, the awesome, funny, super-cute, whip-smart Mary Katherine Ham.Then two two nights ago - I am typing this at 8:39am on Sunday, hoping to get this up in time! - we welcomed our beloved Yael Bar Tur back from Israel. She was on the pod last month and in our hearts always. We ate all the food and drank all the wine and sang some songs and gave each other shirts we picked up in war zones. These friends, this life, I love it so much.A few links mentioned in the audio:“Sam Harris: The Bright Line Between Good and Evil,” Honestly podcastAnd the recipe! This, too, I love to much, and am sending all buttery love to you and yours xxThanksgiving Stuffing* 3 loaves white bread, supermarket variety, not too dense. I am liking potato bread these days. * 2 good-sized yellow onions, small dice* 6-8 stalks celery, small dice* 1 1/2 cups (3 sticks) butter* salt, pepper, poultry seasoning, thyme if you have it* 6 - 8 cups turkey stock, plus the giblets you've simmered in the stock, choppedA day or two before you plan to make the stuffing, let bread slices dry out a bit. Turn then a few times so somewhat evenly dried but don't stress. Once semi-dry, cut bread into cubes.In a large heavy-bottomed pot, melt the butter. Add onions and celery and cook, stirring frequently, until translucent and onions are starting to brown just a bit. Add your chopped giblets. (You are of course welcome to add the meat you chop off the turkey neck. I eat the neck, sending all squeamish people running from the room.) Unless your pot is massive, remove half of the onion mix; you'll be making the stuffing in two batches.Add half your cubed bread to onion-mix, stir to start coating the bread, sprinkling with salt, pepper, poultry seasoning and some thyme. Stir stir. Now start adding your stock, a cup at a time, until stuffing is moist but not wet.Stuff your turkey - or not! Any that does not fit in the bird, and there will be plenty, you can put in a buttered dish, maybe drizzle a little melted butter, and bake at a 350F oven until crisp on top.*And some outro love from the original X (man). Would that I could, I would feed him a wheelbarrow of stuffing and it would not give him half the joy he's given me. Happy Thanksgiving John Doe! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit smokeempodcast.substack.com/subscribe

Hi Bakers, What kind of crazy person makes toffee and then melts it down into a sauce…Me. That would be me and boy am I glad I did! This cheesecake is a toffee lover's gluten-free dream. This is a super creamy cheesecake with a graham cracker crust all topped with buttery, rich, toffee! The topping is a lot like caramel but even better. It has the complex flavor of browned sugar and butter in a sauce so rich and velvety you'll want to eat it with a spoon. Be sure to start this recipe at least the day before you want to serve it, it needs many hours to chill properly. I like to bake the cheesecake one day and make the toppings, decorate and eat it the next. I added the prep times to each step to help you understand the time you would need. I also included the original recipe's instructions at the bottom of the page for an easier version if that works better for you. Enjoy every bite of this tasty beauty ~Carolyn Gluten-Free Toffee Cheesecake recipe adapted from Bon Appetit Makes one 9” cheesecake Crust (~10 minutes prep) 1-1/2 cups gluten-free graham crackers plus more if needed 1/4 pecans, raw 1/4 cup white or brown sugar 6 tablespoons butter, melted Preheat the oven to 350F. Using a food processor,* pulse the crackers, nuts and sugar into fine crumbs. Add butter and pulse again until well combined. Mixture should be like damp sand. If too wet, add in a few more crackers. Press firmly into the bottom and 1 1/2 inches up the sides of a 9” springform pan. Chill in the freezer. Cheesecake Filling (~10 minutes prep) 2 pounds cream cheese, room temperature/softened 1 cup granulated sugar 4 large eggs + one egg yolk 1 teaspoon vanilla extract 1 tablespoon lemon juice Make the filling by beating the cream cheese in a large bowl until smooth (make sure it's warm enough to blend out any lumps). Scrape the sides as needed. Add the sugar and beat well. Add eggs and mix throughly. Beat in vanilla and lemon. Pour into the chilled crust and smooth out the top. Place the springform pan on a sided baking tray to catch any spills. Bake for about 1 hour and 10 minutes or until the sides are firm but the center jiggles a bit. Let sit at room temperature for an hour or until it's cooled. Cover and chill in the refrigerator 6 hours/overnight. Prepare the toffee candy while the cake chills or the next day. Toffee Candy (~15 minutes prep) 1 cup butter 1 cup granulated sugar 1/4 cup water Add all ingredients to a saucepan. Use a candy thermometer to the side or use cold water method (described in video and on the web site) to test doneness. Heat over medium while stirring until the mixture reaches 305F or hard crack stage. Pour candy onto a buttered baking pan or one lined with silicone and spread it out. Break into large shards. Let harden. Save the remainder of the toffee (about 3/4) to make the sauce and some for decorating. Toffee Sauce (~15 minutes) 3/4 batch of the toffee candy, broken into small pieces 1/2 cup milk Add the toffee and milk to a medium-sized saucepan. Heat on medium/medium high heat**, stir frequently as the toffee dissolves into the milk. Cook until candy has dissolved and the the sauce is smooth and thickened. Add more milk if needed to achieve the right consistency. If the sauce is too thin, cook longer, but the sauce will thicken as it cools. Garnish whipped cream semi-sweet chocolate Easier Version (original recipe instructions) 2 chocolate covered toffee candy bars 2 jars Trader Joe's Salted Caramel Sauce or your favorite The original recipe uses caramel sauce and a store-bought toffee bar to top the cheesecake. I like Trader Joe's brand salted caramel sauce (2 jars). Heat the sauce slightly if needed to make it more pourable. Pour caramel over the top of the cheesecake and spread to cover. Garnish with whipped cream and broken bits of a toffee bar. *If you don't have a food processor, you can crush the crackers/nuts with a rolling pin and a plastic bag. **Lower heat if needed to prevent burning. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Good morning Pie Talk listeners. Waking up to the news that Hamas attacked Israel and that the country is now at war. I immediately texted my friend Yael Bar tur, who lives in NYC but is home in Tel Aviv visiting with family, a family I know and love. I had not yet read anything else, but for her tweet below. If you're on Twitter, you can follow Yael, who will assuredly be posting updates.Ten minutes before I checked in with Yael I'd gone through the handwritten recipes I have sitting on top of the microwave, to choose what I would write about today. It would be kugel, because it's delicious and easy; because October is a month of Jewish holidays, and because I had a funny story about the first time I ate it and got the recipe. Also, the last time I made one, it was for a Passover this spring hosted by Yael and her parents. Today, I told Yael I was sending all love and courage and faith, and that overnighting cookies seemed beside the point but…“Can I have the cookies when I get back?” she wrote.Of course, I told her, that today's Pie Talk would be kugel, at which she responded with today's subtitle: “Pies for peace!”Episode notes and recipe:The Bad Mother: A Novel, by Nancy RommelmannMichael Moynihan, yours truly, Yael Bar-Tur and Matt Welch at Israel Supreme Court, 2022The light in Israel, plus Michael shows appreciation for the Israeli militaryReporting from Israel 2022:* T-1: Israel* The Rabbi Offers His Broccoli* 15 Meals in 36 Hours* The Olive Trees* Hebron* You Don't Know Anything* Yad VashemBill Schulz reads at Yael's family Passover in NYC, 2023American Playhouse's Roanoak, on which I met my daughter's dad. We built those villages in swampland, weathered one hurricane and 10,000 chigger bites; I crashed a truck into a tree and got chased up a different tree by a wild boar. Two marriages ended, one baby was born, and I fell in love so hard I thought a train had fallen on me. Tim is not in any of the scenes of this clip (which I've never before seen), but during the opening scene (or one like it), he and two other guys in the longboat fished me out of the river when my over-the-shoulder hip-waders filled up and pulled me under. At 2:43 you can see, rear right carrying the wounded man, the man who would become my daughter's godfather, and at 3:03, Tim's dad and my daughter's grandfather Will comes in, as the Chief, always cast as the Chief, both because that's where Natives in film were back in 1985, and also, maybe, because he was 6'7”. Just after Tavie's baptism, with her two non-Catholic godmothersI misspoke when I said, the priest pressed $220 into my dad's hand. It was of course the other way around!Alison Segan's Mother's Kugel* 1 12-ounce bag egg noodles* 8 ounces cream cheese, softened* 1/2 cup (1 stick) butter softened, plus more for buttering the pan* 1 cup milk* 4 eggs* 1/2 cup white sugar* 1 teaspoon vanilla* 1/2 teaspoon cinnamon* 1/2 cup white raisins* Frosted Flakes cerealBoil noodles in boiling salted water until just cooked. While noodles are cooking, with a hand-mixer or standing mixer, blend the cream cheese and butter. Add all remaining ingredients (except noodles and Frosted Flakes) and blend until smooth. Combined drained noodles and cream cheese mixture, toss, and pour into an 8 x 12 (or so) buttered dish. Cover with plastic wrap and refrigerate overnight.Preheat oven to 350F. Unwrap noodles, sprinkle with a generous amount of Frosted Flakes, and bake for 1 hour, 15 minutes. Serve warm or cold. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit smokeempodcast.substack.com/subscribe

Hi Bakers, I've seen this recipe in my old cookbook for decades and never tried eating or making it. Here is my first attempt…This gluten-free Jam cake was quick to make but, it fell the first and second time I tried it. I had to get creative to make it look better and I think I did a pretty good job. On the plus side, it was DELICIOUS and one of my favorite spice cakes in terms of flavor. It tastes like a deeply spiced cake with a fruity undertone that's very appealing. The whipped cream and fresh fruit with a caramel drizzle really bring out the best in this bake. The recipe needs more work so the cake doesn't fall but, the taste was so good I wanted to share it anyway. Enjoy ~Carolyn Gluten-Free Jam Cake recipe adapted from The Joy of Cooking Dry 11/4 cups Cup4Cup Gluten Free Flour 1/4 cup almond flour, blanched 1 teaspoon sweet rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves Wet Ingredients 6 tablespoons butter, softened 1 cup light brown sugar 2 large eggs 3 tablespoons of milk or sour cream 1 cup firm blackberry jam. seedless and stirred to get rid of lumps Brown Sugar Icing 1/4 cup butter 1/2 cup brown sugar 1/3 cup milk or light cream pinch of salt 3/4 cup powdered sugar Combine butter, brown sugar, milk and salt in a saucepan. Heat over medium while stirring until the sugar dissolves and the mixture isn't grainy. Remove from the heat and beat in the powdered sugar. Frost or drizzle on cake immediately. Garnish 2 cups fresh blackberries 1 cup or more fresh whipped cream as desired powdered sugar mint sprigs Preheat  the oven to 350F and set rack in the middle position of the oven. Grease a tube pan. I used 10” but the recipe calls for a 7” which makes a taller cake. In a medium-sized bowl, whisk together dry ingredients and set aside. In a large bowl cream together butter and brown sugar until completely combined. Add eggs and beat well. Scrape the bowl as needed. Add sour cream and mix completely. Stir in the dry ingredients until barely combined. Add the jam and mix until incorporated. Spoon batter into the tube pan and smooth the surface. Bake for about 30 minutes or until a tester inserted into the center comes clean except for a few moist crumbs. Let cake cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake. Remove the outer portion of the tube pan and run a knife round the bottom edge. Let cool completely. When cake is cool, make the icing. Turn cake out onto a platter or plate. Sprinkle with powdered sugar, add fresh fruit on top and a drizzle of icing*. Dot with a few dollops of fresh whipped cream and serve immediately. *the original recipe calls for icing the entire cake but, I thought it was too sweet for my tastes. If you want to frost the cake add about 1 1/2 -2 cups of powdered sugar to the icing to get it to a spreadable consistency. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, Like many old recipes, the only way you get to eat Pineapple Upside Down Cake gluten-free is to make it yourself. The good news is, it's easy and tastes every bit as good as you remember but with no wheat! Rich brown sugar and salty butter form a sweet caramel topping that makes the tangy pineapple come alive. Then, all that richness soaks into the vanill /pineapple cake below. It's as irresistible as you remember. Make this cake and get a slice of childhood memories on your plate. Enjoy ~Carolyn Gluten-Free Pineapple Upside Down Cake adapted from Sally's Baking Addiction's recipe Makes 1-10” cast iron skillet or pie pan Topping 1/2  cup butter 1/2 cup light brown sugar 8-10  canned pineapple rings, unsweetened dried cherries Dry Ingredients 1 1/4 cup Cup4Cup Multipurpose Gluten-Free Flour 1/4 blanched almond flour 1 teaspoon sweet rice flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda Wet Ingredients 4 tablespoons butter, softened 3/4 cup granulated sugar 2 large eggs 1/3 cup sour cream or milk 1/4 cup pineapple juice (from canned pineapple slices) 2 tablespoons applesauce, unsweetened 1 teaspoon vanilla extract Sauce/Garnish extra butter and brown sugar topping 2 tablespoon pineapple juice Preheat the oven to 350F and set the rack to the middle position. Layer pineapple slices in the bottom of your baking pan and add cherries into the center spaces. Set this aside to make the cake batter. In a medium-sized bowl, whisk together the dry ingredients and set aside. In a microwave-safe bowl or pan, heat the butter and sugar until the mixture comes together and boils for a minute. Sugar should dissolve a bit and the liquid will be less grainy. Stir thoroughly and pour/spread 1/2 this mixture over pineapple slices in the baking pan. Reserve the other half for garnish. In a large bowl. beat together butter and sugar until smooth. Add eggs, sour cream, pineapple juice, applesauce and vanilla extract. Mix until just combined. Spoon the batter over  the pineapple slices in the pan and level the surface. Bake for about 35-45 minutes, rotating the pan halfway through cooking. If the cake is browning too quickly, cover it loosely with foil. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Let cake cool for 20 minutes and then run a knife around it to loosen it from the pan. Invert cake onto a plate and let cool completely. Drizzle extra brown sugar sauce* over the top of the cake or on individual slices. The cake is best eaten the day it is made due to the high moisture content of the fruit. If you need to save it, be sure to store in the refrigerator. *Sauce thickens as it cools, so microwave it for a few seconds if you need it to be more pourable. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, Is this too much? I'm not sure but I love these brownies! My favorite ice cream is chocolate and loaded with sweet swirls of marshmallow and caramel with tiny chocolate fish running through it…can you guess which one it is?? These decadent brownies were inspired by my love for this combination of flavors. I took my favorite brownie recipe and turned it up a notch with a few simple additions. You can make it easy on yourself and use jarred salted caramel sauce. I love Trader Joe's brand. If you want to make your own caramel, check out the website for my version of Salted Caramel Sauce. Get your chocolate and caramel fix in one easy bake. Enjoy! ~Carolyn Gluten-Free Caramel Marshmallow Swirl Brownies adapted for gluten-free from King Arthur Flour's recipe for Fudge Brownies Makes one 9”x13” pan Cocoa/Egg mixture 4 large eggs 1 1/4 cups cocoa powder 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder Flour Mixture 1 1/4 cups Cup4Cup Multipurpose Flour 1/4 cup blanched almond flour 2 teaspoons sweet rice flour 1/2 teaspoon xanthan gum Butter Mixture 14 tablespoons butter 2 1/4 cups granulated sugar 2 tablespoons applesauce, unsweetened 1 cup Semi-sweet chocolate chips 1 cup salted caramel 1 cup marshmallow creme Preheat the oven to 350F and set the rack in the middle position. Grease a 9x13” pan or line it with parchment paper. In a medium-sized bowl, whisk together dry ingredients except for chocolate chips and set aside. In a large bowl, beat together cocoa/egg mixture ingredients and set aside. This will be thick and shiny like chocolate fudge. In a heat-proof bowl, microwave the butter and granulated sugar stirring every 30 seconds until sugar dissolves a bit and mixture begins to come together and be a bit less grainy. Do not bring to a boil. Add the applesauce and mix well. Add the butter mix to the cocoa/egg mixture and beat until completely combined. Next, stir in the flour mixture until no dry bits remain. Scoop half the batter into the baking pan and smooth out to cover the bottom. Sprinkle with half the chocolate chips. Then, drizzle caramel and marshmallow in long, thick ribbons over the batter. (You may not use all the caramel and marshmallow but this leaves some extra to use to style the dish later if you want.)Cover with remaining brownie batter. Smooth the top to cover most of the caramel and marshmallow. Using a butter knife, create swirls through the batter so that the caramel and marshmallow makes streaks through it. Sprinkle with the remaining chocolate chips. Bake for about 30 minutes or until a skewer inserted into the center has no uncooked batter clinging to it. Some moist brownie crumbs will coat the skewer and that's what you want. Let cool and cut into squares. Enjoy! --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, This cake has surpassed carrot cake as one of my favorites and I just discovered it two weeks ago! It takes the best of carrot cake and banana bread and then adds tiny bits of pineapple for some tart, sweet flavor. It's fruity with spice, nuts, and a deep layer of yummy butter and cream cheese icing. If you taste it be warned you may not be able to stop eating it. Of course, I wouldn't know that from experience…. Make this and love it. I am putting it on my permanent cake rotation which says a lot. Coconut would also be an amazing addition to the cake, I would use it instead of the pecans for more tropical goodness. Enjoy ~Carolyn Gluten-Free Hummingbird Cake (adapted for gluten-free from Sally's Baking Addiction) Makes one 10” tube pan Dry Ingredients 2 3/4 cups “Cup 4 Cup” multi-purpose flour 1/4 cup blanched almond flour 1 teaspoon sweet rice flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon salt Wet Ingredients 2 cups mashed bananas (approx 4 ripe ones) 1 can (8 oz) crushed pineapple, partially drained (remove about 2 tablespoons) 3 large eggs 2/3 cup vegetable oil 3/4 c granulated sugar 1 cup light brown sugar 1 teaspoon vanilla extract 1 cup chopped toasted pecans** or coconut Frosting 16 oz cream cheese (two 8 oz boxes, room temp) 3/4 cup butter (room temp) 5 cups powdered sugar 1 tablespoon milk 1 tablespoon vanilla Preheat oven to 350F and place the rack in the middle of the range but low enough to fit the tall cake pan. Grease a 10” tube pan and set aside. Whisk together the dry ingredients in a large bowl and set aside. In a medium-sized bowl, whisk together wet ingredients except for pecans and scrape the bowl if needed. Add the wet to dry ingredients and stir until almost mixed. Scrape the sides and bottom of the bowl and gently stir in pecans. Pour the batter into the tube pan and smooth the top if needed, Bake for about 50-60 minutes or until a tester inserted into the center of the cake comes clean except for a few moist crumbs. Cool thoroughly before frosting. You can chill the cake for a day or two and frost later if needed, just be sure to wrap the cake well first. Frosting Beat the softened butter, cream cheese, and vanilla in a medium-sized bowl until smooth. Gradually add the powdered sugar until mixed. Split the cake in half horizontally and frost the middle of the cake. Frost the sides and top of the cake and swirl a design on it. Add pecans, coconut, and banana chips as you like for garnish. Store in the refrigerator. **Roast pecans at 300F for about 5-7 minutes or until slightly toasted --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, If you don't love raspberry bars, then you need to try my gluten-free version. I know that sounds funny because most gluten-free bakes are worse than the regular ones… but trust me it's so good you won't miss the wheat! These rich bars are packed with lots of raspberry filling and have a  buttery shortbread base with loads of bumpy crumb topping. You might need a fork to eat these bars because they tend to be messy but it's definitely worth getting dirty for it. I ramped up the flavor in every layer so that each one was delicious on it's own. You need to try these but be sure to get a fork and a plate -Carolyn PS The written recipe is correct but, in the audio I said the wrong amounts for salt and lemon zest. Sorry about that! I appreciate you bearing with me during the transition to video podcasting and being patient with my oops. Gluten-Free Raspberry Crumble Bars Recipe makes one 8”x8” pan Crust 1 3/4 cups Cup4Cup Multipurpose flour 1/4 cup blanched almond flour 1 teaspoon sweet rice flour 1/3 cup granulated sugar 1 cup minus 2 Tablespoons butter, cut into pieces 1/2 teaspoon salt 1/2 teaspoon almond extract Raspberry Filling 1 cup fresh raspberries 1 1/2 cups raspberry jam 1 teaspoon lemon zest 1 tablespoon lemon juice Crumble Topping 7 tablespoons butter, cold 1/2 cup brown sugar, lightly packed 1/2 cup gluten-free oats 1/2 cup Cup4Cup Multipurpose Flour 1/4 cup almonds, chopped or pecans 1/4 teaspoon salt Optional: Icing 1/2 cup powdered sugar 1 tablespoon water a few drops of vanilla extract Stir ingredients together in a small bowl until no lumps remain. Preheat the oven to 350F. Grease or line a 8x8” baking pan. Crust In the bowl of a food processor, add the dry ingredients except for butter and almond extract. Pulse for a minute to mix together. Add pieces of cold butter and pulse until chunks form and butter is in tiny bits. Sprinkle almond extract over the top and pulse for 10 more seconds. You may need to gather the dough together and mix in any dry bits at the bottom before adding it to the pan. Dump the crust mixture into the baking pan and spread it into an even layer. Press down and up the sides 1/2 inch. I like to use a sheet of parchment  to press it down so the mix doesn't stick to my hand. Bake for about 15 minutes or until the crust is slightly browned and dry to the touch. Let cool for 10 minutes Filling In a medium-sized bowl, combine raspberries, jam, zest and juice. Set this aside until ready to assemble the bars. Crumble Add the crumble ingredients to the bowl of the food processor and mix until the dough forms chunks. Make sure there are no dry bits at the bottom. Assemble the bars by spreading./pouring the raspberry filling over the bottom evenly. Sprinkle chunks of the crumble over the jam as evenly as possible. Bake for about 15 minutes and then rotate pan and bake for another 15-20 minutes or until the top is browned and cooked when you test it with a knife. It will be soft but should have cookie texture not melted doughiness. Let cool for about minutes and run a knife around the edges to loosen. Let cool completely and then chill for a minimum of a few hours. You can eat them unchilled but they will fall apart and be a huge mess! Cut bars, sprinkle with powdered sugar and drizzle some icing right before serving. Enjoy! --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers! This podcast marks the first of my podcast/videos that I will be releasing. I'm super excited but a bit new at all of this so please be patient if things are a bit different for the next few episodes. Also, the video will be out soon but is not quite ready today. On to our bake… If you made a cloud into a cake this would be it. Uniquely snow white, light textured, sweet, and fat-free with a caramel-tasting browned edge. This gluten-free Angel Food Cake uses egg whites and the air beaten into them to create a delicate texture. It is not a difficult cake to make but it requires some special attention to detail. You need to know how to separate eggs and fold in the flour. I walk you through all of this and more on my podcast and a video coming soon! I sure hope you try baking this stellar cake which is a family favorite and usually is devoured in a day. Enjoy -Carolyn PS  If you have listened to me before you might be surprised that I'm sifting my flour and sugar! This is the one bake you really need to sift :)  Equipment needed: 10” tube pan, hand mixer, rubber spatula.  Special ingredients: Cream of Tartar Gluten-free Angel Food Cake Adapted from The Joy of Cooking's recipe for Angel Cake makes one 10” tube pan 1 1/4 cups of egg whites (~ from 8 large eggs is what I needed), room temp 1 teaspoon cream of tartar 1/2 teaspoon salt, fine grain 1 cup Cup4Cup multi-purpose gluten-free flour 1 1/4 cups granulated sugar, small grain works best 1/2 teaspoon vanilla extract Preheat oven to 350F and make sure your oven rack is in the middle position but low enough to fit the tube pan on the rack. Sift flour and sift sugar before measuring. Sift flour a second time and sift in 1/4 cup of the sugar. Set aside. Do not use a plastic bowl for making this cake! Any residual oil on it will prevent the egg whites from beating. As an extra measure of precaution, I always wash the beaters and bowls in hot soapy water (even if I think they are clean) to make sure they are entirely free of oil. Add egg whites, cream of tartar, and salt into the large mixing bowl. Beat with a hand mixer on medium until the whites are foamy. Increase the speed to medium-high and beat until soft peaks form. If you lift the beater out of the whites and a peak forms on the surface but it falls over a bit, this is the soft peaks stage. Time to add the sugar. Add the granulated sugar by sprinkling it into the batter a 1/4 cup at a time. Beat to just combine after each addition. Continue doing this until all the sugar is used. The egg whites and sugar will get thick and marshmallow-textured. Beat until stiff peaks form. A stiff peak is when the whites form a peak that doesn't fall over when you lift the beaters out of the whites. Grab a spatula ( i know this is rubber/plastic but it's ok to use at this stage of mixing) and start adding the flour. Sprinkle 1/4 of the flour/sugar mix over the beaten egg whites and fold it in. Continue doing this until all the flour is used. Be careful to fold until the flour is just mixed in. Spoon the batter into an ungreased tube pan. Smooth it out to the edges, into the curves, and flat on top. Next, using a skewer or a knife, run it through the batter to get rid of any air pockets. Do this gently so as not to deflate the batter. You can make a pretty design on top with your knife, I usually do swirls. Bake in the oven for about 35-40 minutes** or until the cake springs back in the middle when touched with your finger.  To cool the cake without deflating, center a large plate over the tube pan and turn it upside down. Let cool for at least two hours. This helps the cake stay tall. Loosen the cake from the pan by running a serrated knife around the edges and base.  Turn the cake over onto a plate. Slice using a serrated knife and small sawing motions. Garnish with fresh fruit and a sprinkle of powdered sugar. **If the cake is browning too quickly but not done, cover loosely with a sheet of foil.    --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, I really did learn how to make these cookies to impress a boy! He had strawberry blond hair, a wide smile, and a surfer's tan around his neck. I had a crush on him from 7th grade all the way into high school. I used to bring him a batch of lemon bars every Christmas but somehow things never worked out for us…Still, the recipe is one of my favorites and now I've made it gluten-free. I increased the amount of filling for a ratio I liked better and decreased the butter in the crust to keep the gluten-free flour from becoming saturated with oil.  It's a simple two-step recipe that anyone can make and it tastes like a bite of sunshine on a plate. A buttery, tender shortbread base is covered in a rich lemon filling loaded with fresh juice and zest for the brightest possible flavor. You need to make these bars and see what I'm talking about. Enjoy this one -Carolyn Gluten-Free Lemon Bars Makes one 9x13” pan Dry Ingredients 1 3/4 cups Cup4Cup Multipurpose gluten-free Flour 1/4 cup almond flour, blanched 1 teaspoon sweet rice flour 1/2 cup powdered sugar 15 tablespoons butter, softened (one cup minus one tablespoon) Wet Ingredients 6 tablespoons fresh lemon juice 2 tablespoons lemon zest* 4 large eggs 1 large egg yolk 2 1/2 cups granulated sugar 2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour 1 1/4 teaspoons baking powder 3/4 teaspoon salt Preheat oven to 350F and place the rack in the middle of the oven. Grease or line a 9x13” pan and set aside. In a large bowl, whisk together flour and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it resembles large soft crumbs. Press the mixture into the bottom of the pan and 1/2-3/4“ up the sides. Make sure you get an even thickness over the entire pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown and slightly dry and firm in the middle. Cool for 10 minutes. While the crust is cooling, start making the filling. Using the same large bowl ( you don't even have to wash it!), beat together eggs, yolk, sugar, flour, baking powder, and salt. Mix for a few minutes or until the mixture is fluffy and well combined. Scrape the sides and bottom of the bowl and add lemon juice and zest. Beat for a few more minutes. The filling will be a bit more fluffy and smells divine. Pour filling into cooled crust and bake for about 15 minutes. Rotate the pan in the oven and continue cooking for about 10-15 more minutes or until the bars are done. Insert a knife into the center of the bars and when it has thickened filling on it, it is done. You want this to be like a thick custard, so you don't want your knife to come clean! The top of the bars will be browned and the filling will be thick enough to not move around when you take them out of the oven. Cool for about 15 minutes and then dust with a thick layer of powdered sugar. Run a knife around the edge and let the bars cool thoroughly. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense.  *if you don't have a zester, you can use the fine side of a cheese grater. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, Blueberry muffins are a classic bake that often goes wrong and when you make them gluten-free all bets are off. A bakery in my hometown had the most crave-able muffins that I would go out of my way to get and enjoy in the park before riding home (no I wasn't the cool kid with a car in high school but the strange one with her pants rolled up to avoid getting stuck in my bike chain) I've been searching for a similar recipe for decades…This is that muffin. With a moist crumb, with lots of sugar crunch on top and tons of berries. Not as sweet as cake but more than a scone. Rich without being oily. This muffin is the perfect complement to a hot cup of tea and some quiet time or something amazing to grab on your way out of the house for a quick bite. I hope you love this one as much as I do and get a chance to share a batch with your family and friends. Have fun in the kitchen and make something that tastes amazing- Carolyn Gluten-Free Blueberry Muffins Adapted for gluten-Free from the recipe for Cranberry Breakfast Cake by The View From Great Island Makes 12 regular-sized muffins Dry Ingredients 1 3/4 cups Cup4Cup Multipurpose Flour 1/4 cup blanched almond flour 1 teaspoon sweet rice flour 2 teaspoons baking powder 1/2 teaspoon salt Wet ingredients  1/2 butter, softened 1 cup granulated sugar 1 egg + 1 yolk 1/4 cup 1/2 &!/2  1/4 cup unsweetened applesauce 3/4 teaspoon vanilla extract 1/4 teaspoon almond extract 2 cups blueberries, fresh or frozen   Sparkling sugar for topping Preheat oven to 350F and place oven rack in the middle position. In a medium-sized bowl, whisk together flour, almond flour, sweet rice flour, baking powder, and salt. Set aside. In a small bowl combine egg, yolk, 1/2&1/2, and extracts and set aside. Cream butter and sugar in a large bowl until light and fluffy. Add half the dry ingredients and mix until just combined. Add egg mixture and stir until just incorporated. Add remaining dry ingredients and when mixed gently stir in the blueberries. Scoop into a lined or greased muffin tin and smooth out the top, then sprinkle with sparkling sugar. If you are using frozen berries, the batter will be very thick.  The sugar is optional but will give the tops a nice crunch and sweet boost to the fruit flavor of the tops. Bake about for 12-16 minutes for fresh berries or 25-30 minutes for frozen. Muffins are done when a toothpick inserted into the center comes clean. You may need to cover the top with foil if it is browning too much. Cool and enjoy!  --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, Who loves coconut?? I do and I love the chewy bits and rich, sweet, milky coconut taste any way I can get it! This easy cake recipe has tons of coconut flavor without the use of extract so it's naturally delicious. I put coconut milk in every bit of it… the cake, simple syrup, and the frosting. This dense, moist, coconutty cake is covered in the most addictive frosting that is a buttercream/cream cheese hybrid with the best qualities of both. This is a great cake. In fact, had a piece for breakfast with my coffee and then wanted more for lunch so you know it's good. Coconut lovers this one is for you! Enjoy -Carolyn Gluten-Free Coconut Cake Adapted from the Coconut Cake recipe by Sally's Baking Addiction makes a two layer 9” square cake Dry ingredients 2 1/4 cups Cup4Cup multi-purpose gluten-free flour 1/4 cup blanched almond flour 1 teaspoon sweet rice flour* 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Wet Ingredients 3/4 cup butter, softened 1 2/3 cups granulated sugar 4 large eggs 1/2 cup buttermilk 3/4 cup full-fat coconut milk, shaken 2 tablespoons applesauce, unsweetened 1 teaspoon vanilla extract 1 cup sweetened shredded coconut desired Coconut Simple Syrup 1/2 cup coconut milk liquid or low-fat coconut milk 1/2 cup granulated sugar Cream Cheese Buttercream Frosting 6 tablespoons butter, softened 1-8 ounce package of cream cheese 2 tablespoons coconut milk solids 1 teaspoon vanilla 3 cups powdered sugar ( you can use more if you want the frosting thicker) Garnish coconut chips Toasted coconut chips ( Bake in a 350F oven on a baking tray for about 5- 10 minutes or until golden brown. Stir these and watch carefully, they can burn quite quickly! I browned mine while the cake was cooling and the oven was still hot.) Preheat the oven to 350F and grease two 9” square pans. In a medium-sized bowl, whisk together dry ingredients and set aside. In a large bowl, mix together butter and sugar for a few minutes or until light and fluffy. Scrape down the bowl and add the eggs. Beat for 2 minutes or until combined thoroughly. Add buttermilk, coconut milk, applesauce, and vanilla, and mix well. Add dry ingredients to the wet and stir until almost mixed. Add coconut and mix until just combined. Scrape down the bowl and mix briefly. Divide the dough evenly into the two baking pans and place on the center rack of the oven. Bake for 15 minutes and then rotate the pans. Bake for about 15 more minutes or until a tester inserted into the middle of the cake comes out clean. Cool cakes completely on a rack. Run a knife around the edge of the cakes before removing them from the baking pans. If not using immediately, wrap cakes well with plastic wrap and refrigerate for up to 3 days until ready to frost. Coconut Simple Syrup Step In a small saucepan combine coconut milk and sugar. Cook while stirring over medium-high heat until sugar dissolves and the mixture is the consistency of syrup. Cool until warm. Brush the top of each cake with the syrup and let it soak in. If the cakes are cold, poke holes all over the surface of the cake to speed up the absorption of the syrup. Frosting Beat butter with an electric mixer in a medium-sized bowl until no lumps remain. Add cream cheese and coconut cream solids and beat until just combined. Add powdered sugar and vanilla and beat until smooth. Frosting can be made ahead and stored in the fridge or used immediately.  When the syrup has soaked in, frost the top of one of the cakes. Put the frosted side and the soaked top of the other cake together. Frost the top and sides of the stacked cake. I like to do this messy and make a lot of swirls and points for texture. Press coconut flakes onto the side of the cake and cover the top with toasted coconut. Enjoy! *Sweet rice flour is made from glutinous rice and is different from regular rice flour. I buy the Koda Farms brand online. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

This is episode 04: What's His Name…? And Other MysteriesEscape to Cozyland! Your hosts Amy and Melissa have a lot in common, music, podcasting, a love of mysteries... and the not-so-guilty pleasure of cozy films and tv shows - you know the ones, with the predictable plots and familiar character traits. Each week we'll chat about new and upcoming tv shows and movies coming to what we like to call Cozyland! So, grab those fuzzy socks, some snacks, and the tv remote, and join us in escaping the real world for a spell.This week we discussed cozy mysteries. Mostly Hallmark, but also some other stuff including books! We gripe a little about TV channel apps. Amy has a beef with the Garage Sale Mysteries and the willy-nilly exchange of actors and characters. Amy's dog, Vivian Pickles also makes an appearance. We also talk about our love for Brooke Shields and how we would like to see her in more of these movies. We also talk about fostering dogs (and foster failing).We also talked about the best cozy gift you can give (it's a wearable blanket). You can find it here: https://www.zulily.com/p/blush-ombr-plush-hooded-throw-601883-82307127.htmlDon't forget to scroll to the bottom of the show notes to find our recipe for Killer Cozyland Key Lime Pudding!Shows and moviesChronicle Mysteries – Allison Sweeney's character has a podcast! https://www.imdb.com/title/tt13197674/ - the actor whose name we couldn't remember, is Benjamin Ayers.Crossword Mysteries – Chelsea (Lacey Chabert) - https://www.imdb.com/title/tt14113198/Garage Sale Mysteries – Our favorite! With Lori Loughlin https://www.imdb.com/title/tt13029326 - shout-out to Sarah Strange who plays Dani. We love her! The 1st husband actor is Rick Ravenello and the 2nd one is Steve Bacic.Gourmet Detective Mysteries - https://www.imdb.com/title/tt13174750/ Murder She Baked - https://www.imdb.com/title/tt13174748/ (Based on books by Joanne Fluke)Aurora Teagarden Mysteries - https://www.imdb.com/title/tt13025202/ Journey Back to Christmas – Candace C one where she's locked in a shed. https://www.imdb.com/title/tt6269192/ - Amy goofed and the train one does not star Candace.Flower Shop Mysteries – Brooke Shields! We love her! https://www.imdb.com/title/tt13174746/ Signed, Sealed, Delivered - https://www.imdb.com/title/tt3592718/ Family History Mysteries - https://www.imdb.com/title/tt23870962/ Nikki & Nora: Sister Sleuths - https://www.imdb.com/title/tt21969174/ Curious Caterer: Dying for Chocolate - https://www.imdb.com/title/tt16968790/ Cut, Color, Murder - https://www.imdb.com/title/tt16750392/ Murdoch Mysteries - https://www.imdb.com/title/tt1091909/ Sue Thomas, F. B. Eye - https://www.imdb.com/title/tt0329934/ - with the deaf detectiveMurder She Wrote - https://www.imdb.com/title/tt0086765/ Columbo - https://www.imdb.com/title/tt1466074Enola Holmes - https://www.imdb.com/title/tt7846844/ Clue - https://www.imdb.com/title/tt0088930/Murder Mystery https://www.imdb.com/title/tt1618434/– Adam Sandler and Jennifer AnnistonThe Mystery Cruise - https://www.imdb.com/title/tt3242640/High Seas - https://www.imdb.com/title/tt8961508/The Last of Sheila - https://www.imdb.com/title/tt0070291/Ghosts (the BBC version) - https://www.imdb.com/title/tt8594324/Pushing Daisies - https://www.imdb.com/title/tt0925266/BooksGhosts I Have Been – Richard Peck (Book Amy loved as a kid) https://amzn.to/3YNdTUe Voices After Midnight – Richard Peck (book Melissa loved as a kid) https://amzn.to/3XlNlIh Haunting at Cliff House – Karleen Bradford (Melissa also liked) https://amzn.to/3ltS916There was a Little Girl: The Story of My Mother and Me by Brooke Shields - https://amzn.to/3YoL2WdThe Echo by Minette Walters - https://amzn.to/3E6qycLThe Dark Room by Minette Walters - https://amzn.to/3IjDezxCookie Cutter Shop Mysteries by Virginia Lowell - https://amzn.to/3K2T8Q5Haunted Guest House Mysteries by EG Copperman https://amzn.to/3Xpsa8uNon-cozy things we talked aboutTwin Peaks reboot - https://www.imdb.com/title/tt4093826/Pokerface - https://www.imdb.com/title/tt14269590/Knives Out - https://www.imdb.com/title/tt8946378/Glass Onion - https://www.imdb.com/title/tt11564570/This episode was recorded on February 8. 2023 and released on February 19th 2023Socials:Facebook Page: https://www.facebook.com/cozylandpod Instagram: https://www.instagram.com/cozylandpod/    Twitter: https://twitter.com/Cozylandpod     Say hello at: cozylandpod@gmail.com Credits:Hosted by: Melissa Oliveri and Amy Lotsberg Produced by Melissa at Phaeton Starling Publishing and Amy Lotsberg at Collected Sounds Media, LLC.Theme song “Cozyland” and segment music by Cannelle https://melissaoliveri.com/   Recipe:Killer Cozyland Key Lime Pudding2 14 oz. cans sweetened condensed milk½ C sour cream¾ C key lime juiceOptional: Lime zest and whipped cream for garnish Preheat oven to 350F.Combine sweetened condensed milk, sour cream and key lime juice in a large bowl and whisk until smooth.Divide equally between 6 ramekins. Place ramekins on a baking sheet, and bake for 5-10 minutes, until tiny bubbles form on the surface.Turn off oven and let ramekins sit in the oven for 10 more minutes - do not allow to brown.Remove from oven and let cool for 30-60 minutes then chill in the refrigerator for another 30-60 minutes.Garnish with whipped cream and lime zest before serving if desired.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Today we discuss how to apply the SWOT method to your own life plan, cover our usual Monday segments on pantry management and financial progress, and cover a question from a listener about erosion.   Livestream Schedule Tuesday Live with Many Awesome Folks, 12:30 Central Wednesday Live Interview with Thecia Ellis, 1pm Central Thursday Evening Live for SRF, 7pm Central Friday Homestead Happenings, 9:30am Central   A word on schedule.   Today's Sponsor: Agorist Tax Advice AgoristTaxAdvice.com/lftn    Agorist Tax Advice. Do you want to give Uncle Sam fewer of your hard-earned dollars? Do you wonder if the time has come to set up your LLC? Are you confused about what kind of business to establish? Are you wanting to pass along wealth you have built to your kids, but not sure the best way to do that?   Matthew Sercely of Agorist Tax Advice can help you make sense of all the options, understand how to stay on top of tracking write-offs, and see new ways of organizing your finances so that you keep more of the money you earn in your pockets.    Matthew has a broad knowledge of business finance, real estate and rentals, end of life planning and more which means that he can help you find legal tax loopholes and understand risks.    Head on over to AgoristTaxAdvice.com/lftn to sign up for a free consultation.   Tales from the Prepper Pantry Redoing the storage system with bins due to putting off the prepper pantry roof replacement Venison Story Spotted the first dandelion bloom Comfrey tea Canned good update About to pack up the whole kitchen   Weekly Shopping Report: 02/11/2023   Dollar Tree was first. I'm beginning to see some thinning in the main food aisle, although there are more products in the drink aisle, and the drink coolers are a little better stocked than last week. The frozen-food coolers in the back remain mostly empty. The store was pretty busy today, with two cashiers open, both with lines.   Next was Home Depot. A 2x4x8 remains at $3.35. They were rather busy around the contractor entrance, but I did not look around the rest of the store, as Sonia was waiting outside while I checked.   Our final stop was Aldi. We found what we wanted. There were at least two cases of heavy cream. I noticed that flour had gone up, and is now $2.18. Our careful buying habits caught up to us this week in a good way, and we escaped the store for less than $50.   Untainted regular at $3.999/gallon. Sonia commented that she saw more people with fuller carts.   Frugality Tip: Keto Friendly Cheese Snack from Dylan Cheese squares baked at 350F for 10 minutes makes darn good cheese crackers. Perfect keto snacks and salad toppers! Dylan Steady Presence   Operation Independence Repairing the joists in the kitchen in advance of a countertop redo and bar build - keeping the existing cabinets Book larnin'   Main topic of the Show: Choose Your Focus with #My3Things   Let's review what we have already done:  Defined your Vision https://www.livingfreeintennessee.com/2023/01/02/establishing-your-vision-my3things-step-one/ Defined you Purpose https://www.livingfreeintennessee.com/2023/01/30/develop-your-purpose-with-my3things/ Updated and adjusted both with feedback   Today, we use the SWOT method to prioritize three areas of focus.   What is SWOT?   Internal: Strengths  What are you good at? What do you have of value in your household? What would your mom say are your best talents?   Weaknesses What are you bad at? What are your weaknesses? Where are you vulnerable if things go wrong (like a job loss, etc) What limitations do you have?   External Opportunities What trends do you see in the big wide world that can create opportunity? What external factors provide opportunities for you/your family?   Threats What trends in the big wide world do you see that are threats? What external factors limit your opportunities?   Choosing 3 priorities -  Clump and Bump Finding Connections Identifying 3 in each category Reduce to three total areas to address with goals   Creating goals from your SWOT BHAG - bigger picture - timeline 3-5 years or even evergreen   Example: Create enough local, ongoing revenue that we are able to support the vision of the Holler Homestead.   Annual SMART goals: LFTN Podcast Monetization Book 6 paid speaking engagements in 2023 in networks that are new to LFTN resulting in 150 leads each entering our sales funnel for the podcast. Specific: increase funnel entrants  Measurable: by 900 Achievable:

Hi Bakers! Welcome to Season two of the podcast!! I'm excited to bake with you for another year and share amazing gluten-free recipes with you. This bake has no flour and is naturally gluten-free but you won't miss the flour one bit. Flourless Chocolate cake is a rich and chocolaty bake that is perfect for a special occasion but easy enough to make on a weeknight. It can be made a day ahead and garnished the day you serve it. Ice cream or whipped cream and fresh fruit are two tasty ways to eat it. This recipe was modified from the New York Times recipe for Flourless Chocolate Cake. I added less butter, some espresso and a bit of cocoa powder. I hope you love this rich dessert as much as I do -Carolyn Naturally Gluten-Free Flourless Chocolate Cake makes one 8” or 9” cake 2 tablespoons butter 1 cup semi-sweet chocolate chips 2 teaspoons espresso dissolved in 2 tablespoons of hot water 4 large eggs 1/2 cup granulated sugar 2 tablespoons dark cocoa powder 1/2 teaspoon salt Garnish with cocoa powder or powdered sugar top with fresh fruit, whipped cream, ice cream, or any combination of these Preheat oven to 350F and place rack in the middle of the oven. grease and line an 8” or 9” cake pan with parchment paper. You can also use a springform pan. Melt together butter and chocolate chips in the microwave or over hot water. Add espresso and stir well. This may take a minute because the chocolate mixture is very thick. Beat eggs in a large bowl until light yellow in color and fluffy. In a small bowl thoroughly combine sugar, salt, and cocoa powder. Make sure no cocoa lumps remain. Add sugar mixture to eggs and stir until just mixed. Using a spatula, add the chocolate mixture to the batter making sure to scrape the bowl and incorporate the thicker chocolate completely into the egg batter. Pour into prepared pan and bake for 15-20 minutes or until puffed. Cool completely. Dust with cocoa powder or powdered sugar. Serve with fresh fruit or your favorite garnish. Enjoy! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Bakemas day 15! Let's finish strong - with a blondie! It's basically a brownie with no cocoa. But please don't leave yet! Just because there's no chocolate, doesn't mean these aren't delicious. And hey! There ARE people out there who don't care for chocolate. Today's we are making a Pecan Toffee Blondie mix! A dessert mix in a jar is a great last-minute, budget-friendly, from-the-heart gift idea. Credit for this one goes to @TinaKazarian. Thanks so much for sharing!   Source Link: https://www.youtube.com/watch?v=HKcIaVe36wc Jars with Labels: https://smile.amazon.com/Encheng-Canning-Canistes-Containers-Dishware/dp/B08L6HKJKP?pd_rd_w=PNe4X&content-id=amzn1.sym.f2c818da-d87b-4e54-b2fe-ab9306b41593&pf_rd_p=f2c818da-d87b-4e54-b2fe-ab9306b41593&pf_rd_r=JXAFEV74V59NNPM4SRZQ&pd_rd_wg=hkoyh&pd_rd_r=7154b8a7-b014-40f4-a382-94d0e5c658b8&pd_rd_i=B08L6HKJKP&psc=1&ref_=pd_bap_m_aisles_rp_aisle_1_wdg_58_1_1_t   What You'll Need: - A 1 qt. (32 oz.) jar - 1 1/4 cup flour - 1 tsp baking powder - 1/4 tsp salt - 1 cup brown sugar - 1/2 cup white chocolate chips - 1/2 cup toffee bits (or 2 full-size Heath bars, chopped) - 1/2 cup chopped pecans   What You'll Do: 1. whisk together the flour, baking powder, and salt; pour into the bottom of your jar, and press down into a level layer 2. on top of the flour, add the brown sugar, and press it down into an even layer 3. on top to the brown sugar, pour the white chocolate chips into an even layer 4. on top of the white chocolate chips, pour the toffee bits 5. on top of the toffee bits, pour the toffee pecans 6. place the lid on the jar; add a name tag; add a bow; tape on the ingredients and instructions for your gift recipient, and deliver with love   FOR YOUR GIFT RECIPIENT (Print and attach these to each jar) What They'll Need: - 1/2 cup butter, melted - 3 large egg - 2 tsp vanilla   What They'll Do: Preheat oven to 350F. Grease or line a 9x9 pan. Empty jar of brownie mix and stir together. Add butter, eggs, and vanilla. Bake for 20-25 min. Enjoy!     Scripture (John 1:16-18 NLT): From his abundance we have all received one gracious blessing after another. For the law was given through Moses, but God's unfailing love and faithfulness came through Jesus Christ. No one has ever seen God. But the unique One, who is himself God, is near to the Father's heart. He has revealed God to us.     #bakemas2022 #giftsinjars #lastminutegiftideas

Bakemas day 14! Who wants coffee?!? Today's we're making a mocha brownie mix! You can even put an almond twist on it, if you'd like! A dessert mix in a jar is a great last-minute, budget-friendly, from-the-heart gift idea. Credit for this one goes to @TinaKazarian. Thanks so much for sharing! Source Link: https://www.youtube.com/watch?v=HKcIaVe36wc Jars with Labels: https://smile.amazon.com/Encheng-Canning-Canistes-Containers-Dishware/dp/B08L6HKJKP?pd_rd_w=PNe4X&content-id=amzn1.sym.f2c818da-d87b-4e54-b2fe-ab9306b41593&pf_rd_p=f2c818da-d87b-4e54-b2fe-ab9306b41593&pf_rd_r=JXAFEV74V59NNPM4SRZQ&pd_rd_wg=hkoyh&pd_rd_r=7154b8a7-b014-40f4-a382-94d0e5c658b8&pd_rd_i=B08L6HKJKP&psc=1&ref_=pd_bap_m_aisles_rp_aisle_1_wdg_58_1_1_t   What You'll Need: - A 1 qt. (32 oz.) jar - 1 1/3 cup flour - 1/2 tsp baking powder - 1/4 tsp salt - 3/4 cup cocoa powder - 1 T instant coffee (or espresso) powder - 1 1/2 cups white sugar - 3/4 cups semi-sweet chocolate chips - 1/2 cup sliced or slivered almonds (optional)   What You'll Do: 1. whisk together the flour, baking powder, and salt; pour into the bottom of your jar, and press down into a level layer 2. whisk together the cocoa powder and coffee powder; pour on top of the flour mixture, and shake it down into an even layer; scrape down any cocoa powder that has clung to the sides of your jar (this is strictly for aesthetic purposes) 3. on top of the cocoa powder, add the sugar, and press it down, then shimmy it into an even layer 4. on top to the sugar, pour the chocolate chips into an even layer 5. on top of the chocolate chips, pour the almonds (if you decide to add them) 6. place the lid on the jar; add a name tag; add a bow; tape on the ingredients and instructions for your gift recipient, and deliver with love   FOR YOUR GIFT RECIPIENT (Print and attach these to each jar) What They'll Need: - 3/4 cups butter, melted - 2 large egg - 2 tsp vanilla - 1/2 tsp almond extract (add only if your mix contains almonds)   What They'll Do: Preheat oven to 350F. Grease or line a 13x9 inch pan. Empty brownie mix and stir, add butter, eggs, vanilla, and almond extract (add almond extract only if your mix contains almonds). Bake for 20-25 min.   #bakemas2022 #giftsinjars #lastminutegiftideas

Bakemas day 12! Summer, bonfires, s'mores...let's package that in a jar! Today's mix in a jar is a s'mores brownie mix! A dessert mix in a jar is a great last-minute, budget-friendly, from-the-heart gift idea. Credit for this one goes to @TinaKazarian. Thanks so much for sharing!   Source Link: https://www.youtube.com/watch?v=HKcIaVe36wc Jars with Labels: https://smile.amazon.com/Encheng-Canning-Canistes-Containers-Dishware/dp/B08L6HKJKP?pd_rd_w=PNe4X&content-id=amzn1.sym.f2c818da-d87b-4e54-b2fe-ab9306b41593&pf_rd_p=f2c818da-d87b-4e54-b2fe-ab9306b41593&pf_rd_r=JXAFEV74V59NNPM4SRZQ&pd_rd_wg=hkoyh&pd_rd_r=7154b8a7-b014-40f4-a382-94d0e5c658b8&pd_rd_i=B08L6HKJKP&psc=1&ref_=pd_bap_m_aisles_rp_aisle_1_wdg_58_1_1_t   What You'll Need: - A 1 qt. (32 oz.) jar - 1 1/14 cup flour - 1 tsp baking powder - 1/4 tsp salt - 1/2 cup cocoa powder - 3/4 cup white sugar - 1/2 cup graham cracker crumbs (3.5 sheets of honey graham crackers) - 1/2 cup (or more) mini marshmallows   What You'll Do: 1. crush your gram crackers into crumbs (by hand or by using a food processor) 2. whisk together the flour, baking powder, and salt; pour into the bottom of your jar, and press down into a level layer 3. on top of the flour, add the cocoa powder, and press it down into an even layer; scrape down any cocoa powder that has clung to the sides of your jar (this is strictly for aesthetic purposes) 4. on top of the cocoa powder, add the sugar, and press it down, then shimmy it into an even layer 5. on top to the sugar, pour the graham cracker crumbs into an even layer 6. on top of the graham cracker crumbs, pour the marshmallows (feel free to add more marshmallows, to fill up your jar) 7. place the lid on the jar; add a name tag; add a bow; tape on the ingredients and instructions for your gift recipient, and deliver with love   FOR YOUR GIFT RECIPIENT (Print and attach these to each jar) What They'll Need: - 1/2 cup butter, melted - 3 large egg - 2 tsp vanilla   What They'll Do: Preheat oven to 350F. Grease or line a 9x9 pan. In a large mixing bowl, empty jar of brownie mix and stir together. Add the butter, eggs, and vanilla. Pour batter into your pan. Bake for 20-25 min. Enjoy!   #bakemas2022 #giftsinjars #lastminutegiftideas

Bakemas day 11! If you like brownies, and the combination of chocolate and mint, today's mix in a jar is for you - peppermint brownie. Credit for this one goes to  @TinaKazarian  Thanks so much for sharing!   Source Link: https://www.youtube.com/watch?v=HKcIaVe36wc Jars with Labels: https://smile.amazon.com/Encheng-Canning-Canistes-Containers-Dishware/dp/B08L6HKJKP?pd_rd_w=PNe4X&content-id=amzn1.sym.f2c818da-d87b-4e54-b2fe-ab9306b41593&pf_rd_p=f2c818da-d87b-4e54-b2fe-ab9306b41593&pf_rd_r=JXAFEV74V59NNPM4SRZQ&pd_rd_wg=hkoyh&pd_rd_r=7154b8a7-b014-40f4-a382-94d0e5c658b8&pd_rd_i=B08L6HKJKP&psc=1&ref_=pd_bap_m_aisles_rp_aisle_1_wdg_58_1_1_t   What You'll Need: - A 1 qt. (32 oz.) jar - 1 1/3 cups flour - 1/2 tsp baking powder - 1/4 tsp. salt - 3/4 cups cocoa powder - 1 1/2 cups of white sugar - 1/2 cup semi sweet chocolate chips - 1/2 cup peppermint chips (I chopped up Andie peppermint crunch thins)   What You'll Do: 1. whisk together the flour, baking powder, and salt; pour into the bottom of your jar, and press down into a level layer 2. on top of the flour, add the cocoa powder, and jiggle it down into an even layer 3. on top of the cocoa powder, add the sugar, and press it down, then shimmy it into an even layer 4. on top to the sugar, pour the chocolate chips into an even layer 5. on top of the chocolate chips, pour the peppermint pieces into an even layer 6. place the lid on the jar; add a name tag; add a bow; tape on the ingredients and instructions for your gift recipient, and deliver with love   FOR YOUR GIFT RECIPIENT (Print and attach these to each jar) What They'll Need: - 3/4 cup butter, melted - 2 large egg - 2 T water - 2 tsp vanilla   What They'll Do: Preheat oven to 350F. Grease or line a 13x9 inch pan. In a large mixing bowl, mix brownie mix with the butter, eggs, water, and vanilla. Bake 18-25 min.     Scripture (John 1:1-5 NLT): "In the beginning the Word already existed. The Word was with God, and the Word was God. He existed in the beginning with God. God created everything through him, and nothing was created except through him. The Word gave life to everything that was created, and his life brought light to everyone. The light shines in the darkness, and the darkness can never extinguish it."     #bakemas2022 #giftsinjars #lastminutegiftideas

Bakemas day 3! In 2022, I'm doing shelf-stable desserts in jars that you can give for gifts. Third on the list! - Peanut Butter Brownie mix. Credit for this one goes to  @TinaKazarian  Thanks so much for sharing!   Source Link: https://www.youtube.com/watch?v=HKcIaVe36wc   What You'll Need: - A 1 qt. (32 oz.) jar: - 1 1/4 cup flour - 1 tsp baking powder - 1/4 tsp. salt - 3/4 cup brown sugar - 3/4 cup white sugar - 1/2 cup cocoa powder - 1/2 cup semi sweet chocolate chips - 1/2 cup peanut butter chips   What You'll Do: 1. whisk together the flour, baking powder, baking soda, and salt; pour into the bottom of your jar, and press down into a level layer 2. on top of the flour mixture, press down the brown sugar 3. on top of the brown sugar, pour the white sugar, and press gently into a level layer 4. on top of the white sugar, pour the cocoa powder, and press gently into a level layer 5. on top of the cocoa powder, pour the chocolate chips into a level layer 6. on top of the chocolate chips, pour the peanut butter chips into a level layer 7. place the lid on the jar; add a name tag; add a bow; tape on the ingredients and instructions for your gift recipient, and deliver with love   Instructions for Your Gift Recipient: Preheat oven to 350F. Grease or line a 9x9 pan. Empty jar of brownie mix and stir together. Add 1/2 cup of melted butter (slightly cooled), 3 eggs, and 2 tsp. of vanilla. Pour batter into pan. IF DESIRED drop some tablespoons of creamy peanut butter on top of your batter, and use a toothpick or butter knife to swirl the peanut butter into the batter! Bake for 20-25 min.   Scripture (John ‭‭8:‭12‬ NLT): "Jesus spoke to the people once more and said, “I am the light of the world. If you follow me, you won't have to walk in darkness, because you will have the light that leads to life.”"   #bakemas2022 #giftsinjars #cookiesinajar

Hi Bakers, It's the 1970's and you've just run home from school and are starving. We didn't have any cool snacks in the house growing up, but sometimes I would open the door and smell this Applesauce Cake! It was one of the few treats we had regularly and I always loved it. Maybe my Mom baked it because all the fruit made it healthier in her eyes. Applesauce cake has just a bit of spice and subtle apple flavor. It's the perfect sweetness for dessert or an afternoon snack. A cup of applesauce in the batter makes the cake moist but light. I love adding some mixed dried fruit and baking small loaves to give to friends. The fruit cake everyone enjoys! Have fun eating and baking this simple yet delicious cake-Carolyn Gluten-Free Applesauce Cake Adapted for gluten-free from The Joy of Cooking's recipe for Applesauce Cake Dry Ingredients 1½ cups Cup4Cup Multipurpose Gluten-Free Flour ¼ cup blanched almond flour 1 teaspoon sweet rice flour 1 teaspoon soda 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground cloves Wet Ingredients ½ cup softened butter 1 cup lightly packed light brown sugar or granulated 1 large egg 1 cup raisins 1 cup mixed dried fruit or nuts 1 cup unsweetened applesauce Preheat oven to 350F and grease a 10' tube pan. In a medium-sized bowl, whisk together dry ingredients and set aside. Beat butter and sugar together until well combined. Add egg and mix well. Stir in dry ingredients until just mixed. The batter will be very thick like cookie batter. Add the dried fruit and mix in. Stir in applesauce until just mixed. The batter is dense, so it takes a minute or two to incorporate the applesauce completely. Scoop into the prepared tube pan and smooth the top. Bake on the center rack for 40-45 minutes or until the cake springs back when touched in the center or a knife inserted into the cake comes out clean. Cool on rack. Enjoy! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Halee Wood is a coach, Bible Teacher, mentor and founder of RuntheRaceTogether.com. She knows the power, blessing and necessity of a living alongside others in strong, authentic community. Hear her story of healing today and how God uses her experiences to help others along the way. Having been brought up impoverished and abused, early on she decided on two things: 1. to never get too close to anyone and, 2. to never disappoint —until she could no longer live under that kind of pressure. Jesus set her free in her 20's, but not until much later in her story did she understand the value of walking through her pain and loss alongside godly mentors. Now she and her husband provide couple's counseling and as well as life and relationship coaching. Halee and her beau, Ron, have been married for 19 years, and, in addition to 2 children in heaven, they have 2 boys at home (9 and 15). Daily she strives to spread this truth - each of us are worthy of and designed for intimate relationship with God and with each other. As a Certified Life and Relationship Coach (CLC/CRC), mentor, Bible teacher, inspirational speaker, and writer, Halee, along with her husband (Licensed Professional Counselor), own and operate “Run the Race Together.” They work independently with clients and work together serving couples - a dream come true for each of them! Connect with Halee through her website (www.RunTheRaceTogether.com) or by email, Halee@RunTheRaceTogether.com A few fun facts: I am a former Chemical Engineer turned Certified Life & Relationship Coach (CLC/CRC). (Weird, right? I worked more than 15 years in the oil industry) I also serve on the preaching team at Highland Park Christian Church in Tulsa, OK Besides Jesus and family, things I really enjoy are storytelling (a trait I inherited from my father), good belly-laughs, and going for long runs. I am quite a talker and was diagnosed with ADHD late in life... totally made sense to me (and most everyone around me)! I seriously love Jesus and can't believe He has somehow turned my brokenness (loss and trauma) into something beautiful and beneficial. Halle put together a free resource for you called: "Generational Togetherness"— Thank you so much for listening in as Sue Donaldson and I discussed "we vs me" as we run this race called "life"! This journey can be so challenging, so I'd like to share with you a 5-day devotional series called "Generational Togetherness" to encourage and inspire you with all the beauty that comes with inter-generational oneness and relationships. Halee can be found here: FB Page : @runtheracetogether FB Free, Private Group: The Simple Marriage Website: www.RunTheRaceTogether.com Yay! A recipe from Halee—perfect for Thanksgiving breakfast. Aunt Peggy's Banana Bread 3 overly ripe bananas (smashed) 1 c Sugar 1- 1/3 c Flour 1 tsp Vanilla 1 tsp Baking Soda ¼ tsp Salt 2 eggs (beat lightly) ½ c Vegetable oil ½ c Walnuts (optional)   Put all ingredients into a large bowl and stir until mixed well. Transfer to a bread pan, and bake in a preheated oven at 350F for 55 minutes or until toothpick comes out clean! Voilà!

Hi Bakers, This is my favorite chocolate cake in cupcake form. It has the best flavor I've ever tasted and most years I make it for my birthday. The cupcake is sweet and darkly chocolate without any other flavor distractions. The whipped cream and dense fudge frosting all work with the cupcakes to make it the best possible dessert. I hope you decide to try and share these cupcakes with everyone you love -Carolyn Gluten-Free Perfectly Chocolate Cupcakes Recipe modified from The Perfect Chocolate Cake by McCall's Cooking School Makes 12 large cupcakes Cocoa ½ cup Unsweetened Cocoa Powder ¾ cup +2 tablespoons boiling water Dry 1¼ cups Cup4Cup Multipurpose Flour (preferred) or King Arthur GF Flour blend ⅛ cup blanched almond flour (2 tablespoons) ½ teaspoon Koda Farms Sweet Rice Flour 1 teaspoons baking soda ¼ teaspoon salt ¼ teaspoon baking powder Wet ½ cup butter, softened 1¼ cups granulated sugar 2 large eggs ¾ teaspoons vanilla extract ⅛ cup unsweetened applesauce (2 tablespoons) Cream filling ½ cup heavy whipping cream 2 tablespoons powdered sugar ½ teaspoon vanilla extract Frosting 3 oz semisweet chocolate chips (~½ cup) ¼ cup light cream or milk ½ cup butter 1¼ cups powdered sugar Mix cocoa with boiling water in a medium-sized bowl and whisk until mixed. Set aside in the fridge to cool completely. Preheat the oven to 350F and place the rack in the middle position of the oven. Line the cupcake pan with paper liners. Mix flours, baking soda, salt, and baking powder in a medium-sized bowl with a whisk. Set aside. In a large bowl, cream butter and sugar until combined. Add eggs, applesauce, and vanilla, and beat at high speed until light and fluffy. Scrape the bowl as needed. Mix in the dry ingredients in fourths alternating with the cocoa mixture. You want to start and end with the flour mixture. The batter will be thick. Scoop batter into cupcake pan ¾ full and smooth the top. Bake for about 15-17 minutes or until the cupcakes spring back in the center when touched with a finger. Cool on a rack. Once the cupcakes are completely cool, cut a cone-shaped piece out of the top of each cupcake. Put cupcakes in the refrigerator to make sure they are cold before you fill them with whipped cream. In a medium-sized bowl, whip heavy cream with powdered sugar and vanilla until stiff. Spoon or pipe whipped cream into the top of the cupcakes and set cupcakes in the freezer while you make the frosting. Frosting Melt butter in a microwave-safe bowl. Add chocolate chips and whisk until melted. Add powdered sugar and mix thoroughly. Add cream and beat over a bowl of ice until spreadable consistency. Frost cupcakes and store them in the refrigerator. The frosting will get hard and fudge-like when cold. Enjoy these phenomenal cupcakes! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Hi Bakers! If you love pumpkin and don't want to work too hard to make something unforgettable you need to try these Pumpkin Donuts with Browned Butter Icing! They are moist and delicious and such a quick bake you can't go wrong. Pairing pumpkin with my favorite icing is a match made in heaven. Really, it's hard to think of something sweet that wouldn't be better slathered in yummy browned butter. I may be biased because I spent a lot of my childhood dreaming about peeling thick layers of this off of my grandmother's bundt cake when she wasn't looking… If you've never tasted it, you can expect all the same flavors of caramel and toffee. I hope you treat your family and friends to this Fall favorite made better with browned butter. Have fun in the kitchen making this one! -Carolyn Gluten-Free Pumpkin Donuts with Browned Butter Icing Adapted for gluten-free from King Arthur's Pumpkin Cake Doughnut Recipe Dry 1 1/2 cup +2 tablespoons Cup4Cup Gluten-Free Multipurpose Four 1/4 cup oat flour or 1/4 cup almond flour or a blend of both 1 teaspoon sweet rice flour 1 1/2 teaspoons of baking powder 1/2-1 teaspoon of salt 1 1/2 teaspoons of pumpkin pie spice Wet 1/2 cup canola oil 1 cup granulated sugar 3 large eggs 1 1/2 cups pumpkin puree (Libby's preferred) Preheat the oven to 350F and place the rack in the middle position. Whisk together dry ingredients in a medium-sized bowl and set aside. In a large bowl, combine oil and sugar then add pumpkin and eggs. Add dry ingredients and mix until just combined. Pipe or scoop into greased donut pans. Bake for 12-15 minutes or until the donut springs back when touched in the middle. Cool on a rack and frost or roll in cinnamon sugar. Brown Butter Icing 1/4 butter 3 cups of powdered sugar 1 tablespoon milk or more to achieve a thickness to dip donut :) Melt butter in a medium-sized saucepan and continue cooking over medium heat until butter solids brown and you can smell caramel. Stir or swirl to prevent uneven heating. The foam on top may stay light-colored but you should remove the butter from the heat as soon as it achieves a deep golden color. This will take about 5 minutes depending on your stove and the temperature of the butter. Remove from heat and add 2cups of powdered sugar. The mix will be the texture of dry crumbs and this is what you want. Next, add small amounts of milk to achieve the icing thickness you desire. I like to dip my donuts, so I like the consistency of thick honey. Sprinkle immediately with sprinkles or spices if you want to give donuts a festive and pretty look. These will keep for a day at room temperature but will stay fresher in the fridge. --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

First up is Pepperoni Cheese Ball Ingredients: 1 tub Cracker Barrel Cheese (8 oz) 8 oz Soft cream cheese 3 tbsp french onion dip 1/2 stick pepperoni (grated) Directions: Blend all until mixed. Mold to dome shape. Cover with thin slices of pepperoni. Second is Crack Sausage Dip Directions 1 lb. Bob Evans sausage regular or hot (red wrapper) 2 blocks cream cheese cubed – do not use low or no fat. 1 can Rotel tomatoes with diced chilies – do not drain Brown sausage in pan. (Usually grease is cooked off but drain if needed.) Add cream cheese and Rotel tomatoes. Blend until creamy smooth. Serve with tortilla chips. Third is Lasagna Dip ingredients 1/2 pound ground turkey or beef or beef and sausage mix 1 cup lasagna tomato sauce 1 cup low fat cottage cheese or ricotta or cream cheese 1 cup partially skim mozzarella, shredded directions Cook the meat and drain, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes. Spread the cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes. Slow Cooker: Implement step 1, layer everything in the slow cooker the same as in the pan and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low. --- Support this podcast: https://anchor.fm/jaye-wilde/support

What a very dramatic start to a new relationship! Will all be forgiven? :) Here are the recipes I used for the Recipe of the Week. Feel free to try them out and let me know how they went! Banana Bread (adapted from www.natashaskitchen.com) · In a bowl, whisk together 1 stick of room temperature butter and 1/4 cup of honey. · Add 1.5 (or 2) bananas to the bowl and mash them completely with a fork. · Add 2 eggs to the bowl and whisk together. · Add 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt to the bowl and mix gently. · Add 1/2 tsp of vanilla extract (and some walnut pieces or chocolate chips if you want). · Pour into a loaf pan with parchment paper on the bottom. You can sprinkle extra walnuts/chocolate chips on top if you want. · Bake at 350F for 55 minutes. Enjoy! Email: mycomfortshow@gmail.com Follow me on Instagram! @mycomfortshow

Hi Bakers! This was my favorite oatmeal cookie before I became gluten-free and I always wanted to adapt this so I could still enjoy them! Well, I finally did it and these are as good as I remember. Sweet and buttery with tons of oats! I love mixing up the add-ins and making whatever variations suit my current mood. The last time I made them, I added dried tart cherries and dark chocolate chips! I'm making those again, you can't go wrong with these two flavors in a hearty cookie. I almost feel like this is an acceptable breakfast since they are so packed with whole grain oats…who's with me on thinking these are a great grab-and-go with a coffee? Bake up a batch and send me the photo I love to know what you are baking! -Carolyn The Best Gluten-Free Oatmeal Cookies Adapted for gluten-free from the Quaker Oat's Vanishing Oatmeal Cookies Recipe Dry Ingredients 3/4 cup Cup4Cup Multipurpose Flour 1/2 teaspoon sweet rice flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon xanthan gum Wet ingredients 1/2 cup butter, softened 1/2 cup brown sugar, lightly packed 1/4 cup granulated sugar 1 large egg + 1 yolk 1/2 teaspoon vanilla 1 1/2 cups old-fashioned gluten-free oats 1 cup chips of any kind or a combination of dried fruit, nuts, and chips Preheat oven to 350F. In a medium-sized bowl, whisk all dry ingredients together and set aside. In a large bowl, cream butter and sugars. Add egg, yolk, and vanilla and mix until combined. Add dry ingredients and stir until well mixed. Add oats and other add-ins and stir to combine. Scoop in 2 tablespoon-sized portions and bake for 10-13 minutes or until browned around the edges and just set in the center. If you want a puffier cookie, freeze dough portions first and cook for about 15 minutes. Enjoy! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Hi Bakers! There used to be a cookie called Lemon Coolers that I loved when I was a kid. It was like a powdered sugar-covered Nilla wafer with lemon flavor. I ate a lot of these and I was usually a sugar-covered mess when I was done. This is not the cookie you can sneak eat in the pantry…the sugar gives you away every time! Now is your chance to try and love another beautiful citrus-flavored shortbread. These cookies are easy to make and hard to screw up! I love giving them away during the Winter holidays when they stand out in a sea of gingerbread and fudge! They are just as tasty in Summer with a bowl of fresh fruit or ice cream! I hope you make and enjoy these time and again like I do! - Carolyn Gluten-Free Lime Meltaways Adapted from the recipe by Martha Stewart. This recipe was modified for gluten-free by changing the flour, adding sweet rice flour (for a bit more wheat flour feel), decreasing the butter by a tablespoon, and omitting the cornstarch since the blend of flour I love already contains it. Dry 1 3/4 cups plus 4 Tablespoons Cup4Cup Multipurpose flour 1 teaspoon Sweet Rice Flour 1/4 Teaspoon salt 3/4 cup minus 1 Tablespoon softened butter 1 cup confectioners sugar 3 tablespoons lime juice The zest of two limes Whisk dry ingredients together in a bowl and set aside. Cream butter and sugar in a medium-sized bowl until light and fluffy. Add lime juice and zest and mix thoroughly. Add dry ingredients and mix until just combined. Divide into two balls and roll into logs about 1.5 inches in diameter on pieces of parchment. Roll them up in paper and chill for at least one hour or freeze them if you want to bake them later. Preheat oven to 350F. Slice chilled logs into coin shapes about 1/8 inch thick and bake on parchment paper cut side down and one inch apart. Bake for about 12-14 minutes or until coins are barely browned but firm in the middle. Cool on a rack for 8 minutes and then roll or shake in powdered sugar while still warm. Return to the rack to cool fully. I like to stack my cooled cookies in muffin cups which seems to keep them from breaking and is a much easier way to store them. Enjoy! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Hi Bakers, We are fully into Summer now and another lemon dessert is always a welcome complement to the fresh berries in season. We planted a lemon tree everywhere we lived since it was such an essential part of our cooking. We used it almost daily in my mom's salad dressing and in numerous desserts. This is a favorite of mine because it feels like magic when the batter cooks into two separate delicious layers! This is the Lemon Sponge Custard recipe from The Joy of Cooking and the only changes I made were to use gluten-free flour and a pinch of salt. My sister likes to add a fresh raspberry puree which matches really well with the sweet lemon flavor and adds a kick of color too. I usually just give mine a dusting of powdered sugar and add a side of fresh berries if I have them. Enjoy this beautiful dessert and the wonder of how it becomes a cake and a pudding! -Carolyn Lemon Pudding Cake Makes four 10-ounce cakes WET 3 eggs, separated 3/4 cup granulated sugar 1 1/2 tablespoons butter, softened 2 teaspoons lemon zest 1 cup milk 1/4 cup lemon juice Dry 3 tablespoons Cup4Cup gluten-free flour Pinch of salt Preheat the oven to 350F and place a large roasting pan in the oven with about an inch of water in it on the center rack. Be sure the pan is large enough to fit all your ramekins into. Grease four 10-oz ramekins and set them aside. Separate Eggs Using three ceramic, glass, or metal bowls crack an egg into the first bowl. If the yolk breaks save the egg and get a clean bowl. Any yolk residue will prevent it from whipping. Using your hands, carefully scoop up the yolk and separate it from the white. Place the yolk in a bowl for yolks and the egg white in a bowl for whites. Start the process again by cracking the next egg into the empty bowl and repeating the steps for separating. In a medium-sized ceramic, metal, or glass bowl, beat egg whites until they have stiff peaks and set aside. Cream butter, sugar, and zest together in a large bowl. Beat in three egg yolks and scrape the bowl as needed. Mix milk and lemon juice together in a medium-sized bowl and set aside. This will curdle but will cook just fine! Alternate stirring in the flour and pinch of salt with the milk mixture. The batter will be very thin! Using a rubber spatula, fold in egg whites. Distribute batter into ramekins and set inside the hot water bath in the oven. Bake for about 20-25 minutes or until the cake is slightly browned and set but there is still a pudding layer on the bottom. If you overcook these you will have all cake and no pudding. I use a knife to test the cake and make sure I don't lose the pudding layer! Eat immediately or remove from the water bath and cool. Enjoy! . --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Hi Friends! Who doesn't love butter and sugar with a hint of vanilla? Done right sugar cookies are a welcome addition to any gathering but the usual type of cookie is bland, dry, and not buttery enough. I wanted a cookie that was soft and rich inside but with a sugary crunch around the edge. Simple but not dull, flavorful but satisfying. Try this amazing gluten-free cookie and have a treat you will want to share with everyone! This recipe was adapted from the Snickerdoodle and Sugar Cookie recipes from Cooks Illustrated. Gluten-Free Sugar Cookies Dry 2 ¾ cups Cup4Cup Gluten-Free Flour 1½ teaspoons Koda Farms Sweet Rice Flour ½ teaspoon xanthan gum 1 teaspoon baking powder ½ teaspoon salt Wet 1 cup butter, softened 1½ cups granulated sugar 2 large eggs 2 teaspoons vanilla extract Extra sugar for rolling in a small bowl Preheat the oven to 350F. Place rack in middle oven position. Dry Whisk dry ingredients together in a medium-sized bowl and set aside. Wet Cream softened butter and sugar together. Scrape bowl and add eggs and vanilla. Mix until thoroughly combined, scraping bowl as needed. Add dry to the wet and mix again, then stir a half a minute or so longer to develop the chew. Scrape down the bowl if needed. The dough will be soft but rollable. If you would like to chill it, 15 minutes is plenty to give the dough more stiffness to roll into balls. Roll dough into balls about 3 tablespoons in size between your palms. Roll in sugar and place on a baking sheet about 3 inches apart. Flatten slightly with the bottom of a drinking glass. Bake 10-12 minutes or until slightly browned on the bottom edge and puffed but soft in the middle. Cool on a rack and store in the refrigerator for longer freshness. Enjoy! -Carolyn --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Hi Bakers!! Thanks for joining me again for another tasty gluten-free bake! Do you love peanut butter? I love it in all forms and in as many ways as I can get it...ice cream, candy, and on toast! I could go on and on. Most peanut butter cookies are short on peanut flavor, too dry, and really oily. Ugh! I don't want that!! I love a great cookie with lots of peanutty flavor, crispy edges, and a bit of chew in the middle but they aren't easy to find in the store. If you decide to make them, these cookies will make your peanut butter dreams come true! The worst thing about them is that they disappear too quickly. I modified this Cook's Illustrated recipe by decreasing the oil and adding some elements for a chewy texture. Let me know how it goes and please send me pictures of your bakes! - Carolyn chewy texture. Gluten-Free Peanut Butter Cookies Adapted from the Cook's Illustrated recipe for Peanut Butter Cookies Dry 2/1/2 Cups Cup4Cup Multipurpose Flour 1 teaspoon Koda Farms Sweet Rice Flour 1/2 teaspoon xanthan gum 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Wet 1/2 cup softened butter 1 cup brown sugar 1 cup granulated sugar 2 large eggs 1 cup creamy peanut butter 2 teaspoons vanilla extract 1 scant cup finely chopped roasted peanuts Preheat the oven to 350F and place the rack in the middle. Dry Ingredients Whisk together flour, xanthan gum, baking soda, baking powder, and salt in a medium-sized bowl. Set aside. Wet Ingredients. In a large bowl, cream together butter and sugar until combined. Add two large eggs and mix well. Scrape the bowl as needed with a rubber spatula. Add peanut butter and peanuts and beat well. Stir in dry ingredients and mix for about 30 seconds longer. The dough should pull away from the bowl and be easy to roll into a ball with your hands without sticking. If the dough is too soft, add more flour until you can shape them easily. Roll into balls two tablespoons in size and then roll in granulated sugar. Place on a cookie sheet about two inches apart. Score the cookies with a fork in two directions to give the dough a hatch-marked appearance and flatten them to about 1/2 inch tall. Bake for 10-14 minutes or until cookies are browned around the edges and puffed soft in the center. Cool on a rack. Enjoy! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Aron and Tracie are travelling with two four-legged companions. The first leg of the trip took them to the Sunshine Coast via Chilliwack where they noted astounding flood damage. Then on to Powell River and across to Texada Island. Once on the island they foraged for mushrooms, nettles and maple blossoms making these items into a delicious stir-fry to accompany clams they dug for dinner one evening. The weather has been fierce. Listen to how they adjusted and gear they added to make life on the road more comfortable. Is this pod the host Timothy Fowler mentioned he would include his recipes using Spruce tip. Here are a few recipes for using Spruce tips. These were tested last year at www.tateislandlodge.caSpruce Tip Jelly6 cups chopped spruce tips6 cups water2 cups white sugar2 packets of Certo pectin 1/4 cup of honeyCombine, boil, steep, strain, cool, package. Spruce Tip Salt or Sugar:Combine equal parts spruce tips and salt or sugar, blitz or pulse in a food processor using the cutting blade until the spruce tips are finely chopped. Store in sealed containers in the fridge. The spruce tip sugar makes a great sprinkle on sugar cookies and short bread. The spruce tip salt is a great precook seasoning for red game meats on the smoker.  Spruce Tip Short Bread Cookies1/3 Cup finely chopped spruce tips1/2 cup white sugar2 cups all purpose flour1 cup cold butter, diced to the size of corn kernelsBlitz sugar and spruce tips until finely chopped. Add flour and diced cold butter to food processor, pulse until the texture of cornmeal. Press into a parchment paper-lined sheet pan. Poke holes in the surface of the dough throughout with a fork. bake at 350F about 20 minute––just until set but not brown. Cut into serving-sized rectangles while the dough is still warm.   

Hi Bakers :) Today we are making an Italian lemon yogurt cake, also known as a Ciambella. I love lemon it's one of my favorite flavors because we always had it fresh from the yard. Growing up one of the only things my mom had to have in her garden were apricots, rosemary, and lemons and we planted them at every house we had. I hope you enjoy this recipe as much as I did -Carolyn This recipe caught my eye when I was online one day and I had to try it. I have so many lemon recipes so you know this one is different if I included it in my favorites! I love the unusual combination of lemon and yogurt in a cake that gives it a very tangy not too sweet flavor. It is so easy to make and comes together very quickly. It is a brightly flavored cake you are sure to want to add to your recipe collection today! Adapted for gluten-free from the Lemon Yogurt Breakfast Cake recipe by The View From Great Island Italian Lemon Yogurt Cake Dry Ingredients 1¾ cupsCup4Cup multipurpose flour ¼ cup blanched almond flour 1 teaspoon Koda Farms Sweet Rice Flour 2 teaspoons baking powder ¾ teaspoon salt Wet Ingredients 2 large eggs ¾ cup granulated sugar ¾ cup full-fat plain yogurt Zest from 2 lemons ¼ cup fresh lemon juice ¾ cup vegetable oil Preheat the oven to 350F. Spray a 10-cup bundt pan with vegetable oil. In a medium-sized bowl, whisk together dry ingredients and set aside. In a large bowl, beat eggs for a few minutes or until pale yellow in color and thickened. Beat in the sugar gradually. Then, add the yogurt, lemon zest, lemon juice, and oil until combined. Fold in the dry ingredients until just combined. Distribute batter evenly into greased tube pan and smooth the top. Bake for 25-30 minutes, or until the cake tests done with a toothpick. There should be a few moist crumbs but no uncooked batter clinging to the toothpick when inserted into the center of the cake. This cake is pale when baked but has golden edges. Cool for 10 minutes in the pan, then run a knife around the edges to loosen the cake before unmolding and cooling on a rack. Let cool completely before dusting with powdered sugar. If you would like a more sweet cake, you can drizzle a lemon glaze over the top. I would recommend doing this right before serving since gluten-free bakes can get soggy with a glaze. Optional Lemon Glaze 1-2 tablespoons lemon juice Zest of one lemon 1 cup powdered sugar Mix all glaze ingredients together in a bowl. Adjust lemon and sugar amounts to achieve the desired thickness. --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Raising geese on the homestead. Goose facts:Gander/Goose or HenGeese were domesticated over 3,000 years ago! Breeds to consider-A's breed charthttps://www.axeandroothomestead.com/store/p12/Download%3A_Which_Breed_of_Goose_is_Right_for_my_Farm%3F.html-We both raise Sebastopol geese- a threatened breed Reasons why:-Geese just kind of have a zest of life! EggsGuardiansFUNHow to start/where to look:Local folksMetzerMeyer HatcheryMypetchickenGetting one goose isn't recommended- just like goats for example- they are flock animals.Housing considerations:BeddingWater-pools vs natural waterEveryday needs discussed.Nutrition!!-This might be the most critical part of raising goslings/geese. For the first several weeks goslings need a feed that contains roughly 22% protein- chick starter is not suitable and never use medicated. Niacin- a B vitamin that is crucial for healthy development of water fowl-specifically geese. Without it you will see stunted growth and leg issues. –Brewers yeast is an option Geese LOVE grass  and are actually excellent weeders. Health-Bumblefoot CoccidiaAngel wingGOOSE EGG CUSTARD RECIPE! 2 goose eggs4 cups of whole milk or cream- either works great!1/2 cup of honey A dash of sea salt1 tablespoon of vanilla extract or a dash ( I don't measure much)Preheat your oven to 350F. Scald the milk. In a saucepan heat the milk, stirring regularly, until it begins to simmer. Allow it to cool for a moment while you mix the rest of the ingredientsMix together goose eggs, honey, salt, and vanilla in a large bowl. SLOWLY mix in the hot milk, careful you don't want to cook the eggs. Stir until everything is combined. Pour the mix into a prepared ramekins or pie pans. Think of this as a creme brûlée! Bake for about 35-40 minutes or until the custard sets and is jiggly.Enjoy hot or cold. Top with fruit or homemade whipped cream! YUM

A rose by any other name may smell as sweet, and this bit of southwestern France – whether you call it Dordogne or Périgord or even Aquitaine – smells sweetly of walnuts, washed-rind cheese, and wine. Emily and Caroline are breaking down Périgord's seven strawberry varieties, delving into why a cheese invented by monks was vastly improved by nuns, and explaining how the wines here got to be so deceptively delicious for how reasonable they are. Caroline shares a recipe for a delicious local walnut cake, Emily reduces the 100 Years' War to 15 seconds or less, and they both fangirl over the ultimate badass Eleanor of Aquitaine, who married two kings and proved to be cooler than both of them.Tarte Aux Noix Perigourdine Recipe by Caroline ConnerI made these into little tartlets but you could just as easily make one big tart. It was so delicious, pecan pie vibes but more caramelly and with the lightest crispest pastry!Yes, you could buy pastry, but store bought pastry sucks. It sucks! Making your own pastry is so easy and it's really a zillion times better. The pastry makes enough for 6 tartlets easily cut out with as many scraps leftover for the next project, or one big tart again with scraps. It's so easy, trust me!If you want to make one big tart, increase the cooking times on everything by about 20 minutesServes 6-8Ingredients200g walnut halves200g sugar200g of creme fraiche or heavy cream30g unsalted butter cut into cubes1/4 tsp of salt30g honey2 eggsPate sucrée - or sweet pastry crust - this makes enough for 2 big tartsStart by making the pastry since it will need at least an hour in the fridge before rolling.Pate Sucrée250g AP flour or pastry flour95g powdered sugar30g ground nuts, walnuts if you have them, but almond or hazelnut will do, you can skip this if it's too much of a pain2 big pinches of salt150g butter1 large eggCombine flour, powdered sugar, salt, and ground nuts. Whisk togetherCut butter into cubes and mix into the dry ingredients, pinching and rolling the butter between your fingers until the mixture is sandy and there aren't any big pieces of butter leftCrack the egg into a bowl and break it up with a fork, then add it in and fold with a spatulaYou want to work the dough enough so it starts to create a mass, but it doesn't need to be uniform or totally cohesiveDump it out onto plastic wrap including any dry crumbs, flatten into a disk shape and wrapStore in a cold part of the fridge for at least an hourPreheat the oven to 350F or 175C (if using convection lower it by 10 or so degrees)Spray or butter the tart shellsRoll out pastry with plenty of flourLine the tart shells, it doesn't matter if there are some holes just patch them up!Grease some foil and lay it butter side down over the pastry and fill with either rice, beans, or baking beadsBlind bake like that for 10-15 minutes until the sides look like they are starting to be drierRemove the foil and beans and bake for another 10 minutesMeanwhile - for the tartsHave all your ingredients at hand before you make the caramel, it waits for no (wo)man! And for god's sake be careful, caramel is dangerous.Roast the walnuts in the oven or toast them in the microwave so they get all that good roasted flavor, I don't have a microwave so it's usually 10-15 minutes in the oven for meI dump them into a kitchen towel and crunch them up with my hands, this keeps the chunks large enough to be toothsome and removes some of the bitter skinMelt the sugar in a dry pan over medium heat, you can stir the unmelted sugar into the melted sugar to help it alongOnce it is uniformly melted and a rich amber color, take it off the heat and add the butter cubes and stir, it will spit!Once the butter is in add the honey and cream and saltPut it back on the heat and cook it until it thickens up a bit, it should coat the back of your spoon or spatula rather than sliding straight offAdd the walnuts and stir, removing from the heatIgnore for 15 minutes so it cools down and doesn't immediately scramble your eggsAdd the eggs one at a time and stir in until the mixture is uniformSpoon into the tart shells and then return to the oven for about 15 minutes, it's done when the whole surface looks set, there will be bubblesLet it cool before you stick your face in it, which will be difficultFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Today on the podcast I continue my Winter Traditions series with a reflection from Candy Paull's Christmas Abundance book about the paradox of the holiday and a recipe for Christmas Swirl cookies from Anja Dunk's beautiful new book, Advent: Festive German Bakes to Celebrate the Coming of Christmas.  Weihnachts Roschen Christmas Swirls From Advent: Festive German Bakes to Celebrate the Coming of Christmas By Anja Dunk Makes about 40   200 g (1 ½ cups) plain all-purpose flour 50 g (⅓ cup)  cornflour (cornstarch) ½ teaspoon baking powder 200 g (¾ cup plus 2 tbsp) unsalted butter, at room temp, cut into ¾ inch cubes 80 g (½ cup plus 1 tbsp) icing (confectioners') sugar Pinch of fine sea salt 1 tsp vanilla extract About 80 g (3 oz.) raspberry jam   Heat oven to 350F. Line two baking sheets with non-stick parchment paper. Put all ingredients except the jam into the mixing bowl of an electric mixer fitted with a paddle attachment and beat to a pliable dough on a low speed for a couple of minutes.  Slot a ⅜-inch star-shaped nozzle into a piping bag. Spoon the biscuit mixture into the bag, twist the top once it's all in and squeeze the dough down towards the nozzle from the twist.  Swirl circles of [dough] about 1 ½-inch diameter onto the prepared baking sheets. The biscuits spread a bit so be sure to leave ¾ inch space between each one. Press a finger into the centre of each swirl to create an indent. Spoon ½ teaspoon of jam into each imprint, then transfer to the over and bake for 10 to 12 minutes until light golden.  Leave on the sheets to cool for a minute before transferring to a wire rack to cool completely. They are crisp when first baked but soften soon after and keep well for about 2 weeks in an airtight container. Note: if you don't have a piping bag you can simply pinch off walnut-sized lumps of dough, roll them into a ball, flatten slightly, indent them in the centre with your finger and fill them with jam the same way.  Things We Mention In This Episode: Advent: Festive German Bakes to Celebrate the Coming of Christmas Christmas Abundance: A Simple Guide to Discovering the True Meaning of Christmas Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Grab a Blanket is hosted and produced by Melissa Oliveri - http://www.melissaoliveri.comSupport Melissa on Patreon - http://www.patreon.com/melissaoliveriMelissa on Instagram: @the.mop.podMelissa on Twitter: @melissaoliveriAll music by Cannelle - http://www.cannellemusic.comWe've all lived through trying times, and there has been no shortage of trying times in the past couple of years. We've had to find new ways of doing things, creative solutions to problems we'd never dreamed of. We've had to revisit our relationships with work, family, friends, and even ourselves – and when things became overwhelming, we had to dig deep and discover the things that bring us comfort.In this podcast, we'll explore the different ways we find solace and peace of mind. This is your moment to settle in, get cozy, relax, and spend a little time with us as we explore the various paths that people take to add a little joy to their lives.Today's guest is Ken Volante. I met Ken when he approached me to be a guest on his podcast Something Rather Than Nothing, where we discussed life, art, music, Twin Peaks, and everything in between. Because we're on the brink of the holiday season, our conversation often turned toward how to find comfort at a time of year that can often be hectic and often features uncooperative weather, navigating family dynamics, incessant advertisements and calls for our attention. We discussed how to find peace within the chaos, a place of comfort within the whirlwind. The solution often involved indulging in small comforts that we wouldn't necessarily gravitate towards at other times of the year.Find Ken's podcast, Something Rather Than Nothing, here: https://somethingratherthannothing.podbean.comAs promised, each episode features a recipe provided by our guest, so here is Ken's recipe!Jen's Vegan Cookies of ComfortMix Together:6oz Vegan Butter1/2 cup White Sugar1/2 cup Brown Sugar1 Vegan Egg (or equivalent)1 tsp Vanilla1 cup Pumpkin PureeMix In:2 cups Flour1 tsp Salt1 tsp Baking Soda1 tsp Baking Powder1 tsp Pumpkin Spice1/4 tsp CinnamonFold In:1 1/2 cups Vegan Chocolate ChipsScoop onto baking sheet and bake at 350F for about 11 minutes.Enjoy!Production: Things With Wings ProductinsMusic: The Mess Inside Your Head by Cannelle (www.cannellemusic.com)Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The recipe that is so basic you must commit it to memory. Roasted Veggies - Chopped veggies on a cookie sheet such as broccoli, kale, cauliflower, sweet potatoes, mushrooms, sliced carrots, or tomatoes. - Rub with Olive oil, salt, and petter to taste. - Bake on a cookie sheet at 350F for 30 mintues. Voila! ***** Created and produced by Lyn Lindbergh of COUCH to ACTIVE. Download the COUCH to ACTIVE Wix App. It includes free resources you can’t get anywhere else. www.couchtoactive.com  Fitness Motivation, Personal Trainer, Group Fitness, and support for people with Chronic Illness, Long-Term Injuries, are Blind.

On this very special episode of Make It Cute, Miles is joined by a special guest and his friend Kelly. Kelly is also known as honeybobabear and Miles and Kelly connected via Tiktok in May 2020. Throughout this episode we talk about a lot of topics including life advice, content creation, Pinterest boards and of course there's a couple recipes as usual! Cape Cod Adjacent: 4 oz cranberry juice 2 oz orange juice 1.5 oz citrus vodka Combine cranberry juice, orange juice, and citrus vodka in a glass over ice. Stir until chilled. Add citrus slices as a garnish (orange or lemon slices). The Best Brown Butter Chocolate Chip Cookies: 1/2 cup unsalted butter 1/2 cup light brown sugarpacked 4 tablespoons granulated sugar 2 large eggs  3/4 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4-1 cup chocolate chips or chopped chocolate Maldon salt to garnish Add butter to a saucepan and melt until golden amber in color, set aside and cool. Add in brown sugar, granulated sugar, and vanilla extract. Mix. Add in eggs, one at a time, mix. Combine dry ingredients (flour, baking soda, kosher salt). Fold in dry ingredients to wet ingredients. Add in chopped chocolate or chocolate chips. Set aside in fridge/freezer to chill. Preheat oven to 350F and using an ice cream scoop or measuring spoon to portion out cookies evenly on a baking sheet. Sprinkle with Malden salt/flakey sea salt. Bake for 14-18 minutes to desired doneness. Let cook and enjoy :) Learn more about your ad choices. Visit megaphone.fm/adchoices

Is meal planning not your jam? Are you tired of throwing away unused food? Culinary artist Ally Hieronymus (@amhieronymous) shares tips and tricks on how to make meal planning super easy, delicious, and fun. She also shares some of her most favorite recipes. Here are the recipes mentioned for reference: Chicken & Dumplings  Adapted from Martha Stewart’s Everyday Food  1 whole rotisserie chicken, meat taken off the bone, shredded  4 cups chicken stock or water  Salt and pepper  1 stick (8 tablespoons) cold  butter  1 onion, diced  3 carrots, diced  1 stalk celery, diced  2 medium potatoes, diced  1 1/4 teaspoons dried thyme  1 2/3 cups plus 1/4 cup unbleached all-purpose flour  1 cup partially defrosted frozen peas  2 teaspoons baking powder  3/4 cup whole milk  Melt 4 tablespoons butter in a large pot over medium-high heat. Add onion, carrots, celery, potato, and thyme. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken & peas. Season with salt and pepper. Meanwhile, whisk together remaining 1 2/3 cups flour, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes.   Beef Stroganoff  Approx 2lbs cubed stew meat  salt and pepper  1 24 oz box mushrooms, sliced  1 32 fl oz box beef stock 8 oz condensed mushroom soup (my favorite is from Trader Joe’s) 1 cup of red wine (wine you would drink)   Season meat with salt and pepper Brown meat in heavy bottomed pot like Dutch oven  Remove meat Cook mushrooms  Remove from pot  Set aside  Make roux with 4 TBSP butter and 4 TBSP flour, cook to med brown color  Add stock, soup, wine. Whisk until smooth  Crockpot preparation  Add browned meat and cooked mushrooms into crockpot insert  Add stock mixture  Cook in crockpot for 8 hrs on low  When the meat falls apart, it’s ready!  Serve over buttered egg noodles    Chili  2 pounds of ground beef  1 tsp smoked paprika 1/4 tsp chipotle powder  2 cans of black beans, drained and rinsed  1 28 oz can diced tomatoes  Salt and pepper  1 cup frozen sweet corn    Optional:  Frozen diced butternut squash  Frozen spinach  In heavy bottomed pot, brown the beef. Once browned, season with paprika, chipotle, salt and pepper.  Add beans, tomatoes. Cover and let simmer 20 mins.  10 mins before serving, add corn and other add in’s.  Serve over rice or put in a tortilla for a burrito    Apple Cider Cake Mix Donuts  1 white cake mix  1 tsp cinnamon  1 egg  1 cup or 2 pouches of applesauce  1/4 cup melted butter  1/4 cup milk (or apple cider or water)    Mix all ingredients together  Bake at 350F in greased donut pan  5-7 minutes or until donut springs backs to touch  On wire rack with sheet pan, brush each donut with melted butter, both sides  Coat with cinnamon sugar topping  Cinnamon Sugar Topping  1 stick of melted butter  1 cup granulated sugar  2 TBSP cinnamon  Baked Oatmeal  4 cups rolled oats (3 cups rolled 1 cup steel cut)  1 1/2 cup milk (sub almond milk, coconut milk, etc) 6 eggs  1 cup sugar  2 teaspoons pure vanilla extract 2 teaspoons cinnamon 1 teaspoon baking powder 1/2 teaspoon salt   Add mix ins:  Chopped nuts  Dried fruit like raisins or chopped dates  Frozen berries (layer the batter and berries so it doesn’t turn grey)  2-3 mashed bananas  1 cup pumpkin purée  2 chopped apples  Greased 13x9 brownie pan  Mix together all ingredients  Add mix ins  Bake at 350 for 35-40 mins or until firm 

This week I had the pleasure to sit down with a very inspiring serial marathoner Julie Benson. Julie shares with us her incredible story of Overcoming Adversity. When asked how she got into running marathons Julie said- "I hated running most of my life. Then after I had my children I wanted to lose some baby weight so I went out for a walk and it turned into a run that turned into a 5K that turned into a half marathon that turned into a marathon". IN THIS PARTICULAR EPISODE YOU WILL LEARN: Julie shares with us her experience of that terrible day in 2013 when she was closing in on the finish line of the Boston Marathon when the explosions rang out and everything turned into chaos. Just when Julie though she lived through the hardest part of this experience, her husband a SWAT member of a nearby police department was activated to join in the hunt for the bombers. LINKS AND RESOURCES MENTIONED IN THIS EPISODE: Books Recommended By Julie: Run Fast Eat Slow From world-class marathoner and 4-time Olympian, Shalane Flanagan and chef Elyse Kopecky come whole food, flavor-forward cookbook―and New York Timesbestseller―that proves food can be indulgent and nourishing at the same time. Finally here's a cookbook for runners that shows fat is essential for flavor and performance and that counting calories, obsessing over protein, and restrictive dieting does more harm than good. Packed with more than 100 recipes for every part of your day, mind-blowing nutritional wisdom, and inspiring stories from two fitness-crazed women that became fast friends over 15 years ago, Run Fast Eat Slow has all the bases covered. Julie and I talked quite a bit about the struggle we have with the concept of "What If". When something tragic happens and we survive it, we often play different scenarios in our heads. What if this happened, What if I did that instead. The list of scenarios is endless! I wrote a post a while back that talks about just this topic called "Have Your Ever Met What If" I have to warn you though it is probably not meant for everyone. It is a bit on edge and I use some colorful language. Julie's Homemade Energy Bars! Ingredients: 1 cup (12-15) whole pitted dried dates 1 cup dried fruit (cranberries, apricots, cherries, etc. Choose one, or mix a medley!) 1 cup nuts (almonds, pecans, walnuts, your choice) Equipment: Food processor Wax paper Sharp knife Preparation: 1. Roast nuts (optional). Nuts can be raw or roasted; roasting will add a toasty, nutty depth to the bars. If desired, roast nuts at 350F for 10-12 min, until fragrant and golden. 2. Combine the nuts, dried fruit, and dates in a food processor. Pulse a few times to break it up. Separate dates if they start to clump together. 3. Process continuously for 30 seconds. By this point, the ingredients should all have broken down into crumb-sized pieces. 4. Process continuously until a ball is formed, 1-2 minutes, or until ingredients clump together. 5. Dump ingredients onto a piece of wax paper. Press the dough with your hands until it forms a thick square, roughly 8"x8" in size. Wrap and chill for about an hour. 6. Unwrap the chilled dough and transfer to a cutting board. Cut into squares. 7. You can store the bars in the fridge for several weeks or in the freezer up to 3 months! ADD-INS! I often add shredded coconut, chia seeds, chocolate chips, cocoa powder (for some caffeine), ground nutmeg or cinnamon or even lemon zest!! You might need extra dates if you put in additional add-ins. By: Julie Benson --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/changeyourpov/message Support this podcast: https://anchor.fm/changeyourpov/support

The Warrant Officer Recruiting Team had an opportunity to conduct an interview with – CW4 Byron Morales. The interview consists of all of the important questions most of us would like to know about the 350F All Source Intelligence Technician military occupational specialty. In the interview, he shares his personal experiences as well as pivotal advice for anyone looking to apply to this warrant officer military occupational specialty.

The Warrant Officer Recruiting Team had an opportunity to conduct an interview with – CW3 Angelmanuel Mitre. The interview consists of all of the important questions most of us would like to know about the 350F All Source Intelligence Technician military occupational specialty. In the interview, he shares his personal experiences as well as pivotal advice for anyone looking to apply to this warrant officer military occupational specialty.

The Warrant Officer Recruiting Team had an opportunity to conduct an interview with CW2 Michael Rieber. The interview consists of all of the important questions most of us would like to know about the 350G GEOINT Imagery Technician military occupational specialty. In the interview, he shares his personal experiences as well as pivotal advice for anyone looking to apply to this warrant officer military occupational specialty.

The Warrant Officer Recruiting Team had an opportunity to conduct an interview with – CW3 David Pierce. The interview consists of all of the important questions most of us would like to know about the 350F All Source Intelligence Technician military occupational specialty. In the interview, he shares his personal experiences as well as pivotal advice for anyone looking to apply to this warrant officer military occupational specialty.

The Warrant Officer Recruiting Team had an opportunity to conduct an interview with – CW3 Garrett Hopp. The interview consists of all of the important questions most of us would like to know about the 350F All Source Intelligence Technician military occupational specialty. In the interview, he shares his personal experiences as well as pivotal advice for anyone looking to apply to this warrant officer military occupational specialty.

This episode is talking all things cuffing season. Miles talks about what cuffing season is, whether or not he participates in it, and when he chooses not to participate some fun alternatives to increase your serotonin and supplement a temporary significant other. Sit back with a warming cup of spiked tea or a nice slice of an easy pizza pie. Spiked Hot Tea: 6-8 oz black tea 2 oz whiskey or bourbon Brew black tea according to instructions, add honey, lemon and whiskey. Serve hot. Easy Pizza Pie (because pizza doesn’t leave after cuffing season ends): Premade pizza crust (grocer, pizza shop, or homemade) 6 oz tomato basil jarred sauce 10 oz mozzarella cheese (or as much as you need) 2 oz prosciutto Drizzle olive oil Drizzle white truffle oil 3 oz arugula Red pepper flakes Build your base pizza by layering sauce and cheese on top of premade pizza crust. Then bake at 350F for roughly 12 minutes, then kick up temperature to 425F until crust and cheese is golden brown and bubbly. Remove pizza from oven, top with slices of prosciutto, a handful of arugula, red pepper flakes, and a drizzle of olive oil and white truffle oil. Serve immediately and enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 49 Sept 17 2020 Special thanks to Kelly C. for her guest appearance while I was with family.  On the Needles 4:09 Abington Hat by Jennifer Lassonde, Olann Hand Dyed in Ireland Donegal DK in Temptress-- DONE!   Sockhead Slouch Hat by Kelly McClure, KnitCircus Opulence in badger tracks stripes-- DONE!   The Sharon Show by Casapinka, A Hundred Ravens Iachos in Bad Wolf (pink), Forbidden Fiber Co. Superstition in Wedding Dress, Three Irish Girls Adorn in Deep Blue Sea, Yarntini Sock in Ginger Ice   Te Whēnua by Francoise Danoy (aroha knits), Lady Dye Yarns Superwash fingering in ??   Toe up socks, Must Stash Yarns Perfect Sock Self Striping in Hook (summer concert tour)   Bautista by Celia McAdam Cahill, YakLux by Invictus Yarns 2020 NoCKRs colorway On the Easel 13:29 Limn + Latitude : Japan!  Connecticut sketchbook On the Table 18:23 Foodstyling 101  with Pineapple Collaborative    Beans! Garbanzo beans in the Instant Potbroccoli chickpea & avocado pita sandwiches White beans on stoveTomato, wild rice and bean salad (rancho gordo salad) shrimp/white bean tacos   Strawberry cake from Smitten Kitchen-- didnt use almond flour https://tasty.co/recipe/macarons Broma Bakery for rabbit hole of macarons and other baked goods Mississippi mud pie this is not exactly what my friend makes, but pretty darn close Toffee poke cake   Apple fritters from Iambaker.net Claryssa’s Zucchini Bread with Walnuts Morgann’s Stuffed Mushroom Caps: Bulk sausage, cheddar, fresh parsley, garlic powder, onion powder. Press into mushroom caps, and bake at 350F for 25 minutes. This version looks great for vegetarians!   On the Nightstand 41:15 Tall History of Sugar by Curdella Forbes  The Dutch House by Ann Patchett (audio) Recipe for Persuasion by Sonali Dev  If I had your Face by Frances Cha Year of the Witching by Alexis Henderson Wolf Hall by Hilary Mantel (audio) Turning Darkness into Light by Marie Brennan Life of Pi by Yann Martel Migrations by Charlotte McConaghy The War of Art by Steven Pressfield, mentioned & currently reading Devotion, a memoir by Dani Shapiro, mentioned & currently reading Bingo 1:01:45 Vacation cooking: apple fritters Vacation sketching: CT sketchbook Did not achieve a BINGO blackout—missed the “Kitchen Dance Party”

墨西哥的節慶麵包 - 亡靈麵包 Pan de Muertos 本集節目有： ★亡靈麵包 Pan de Muertos的做法； ★麵包基礎 ~ 新鮮酵母 cake yeast； ★食材介紹 ~ 橙花水 orange blossom water； ★口誤：正確烤溫應該是華氏350度(350F)/攝氏175度(175C)。 文字筆記看這兒：https://thiscap.blogspot.com/

Recorded 5/24/2020   Holiday weekend plans   Quickbread recipe   Ingredients: 1/2 cup butter 1/2 cup sugar 2 eggs 2 cups flour 2 tsp baking powder 1/2 cup milk 1 cup chocolate chips    Directions: Cream together butter and sugar, then add eggs one at a time.    Mix flour and baking powder, then mix with butter-sugar-egg mix alternating with milk. Stir in chocolate chips.   Bake in greased and floured loaf pan or crock at 350F for one hour.   Canceled conventions (as of 6/7/20)   Essen Speil Gencon Geekway BBG at Sea BBG November? Origins (November?) PAX   Virtual Conventions Renegade Portal Origins BGG Online gaming Terraforming Mars Scythe

Living in the Light of Victory (with Fr. Justin Brady) In this episode we have brought back special guest Fr. Justin Brady to talk about how to live in the victory of the resurrection. Fr. Justin is a priest and exorcist and shares some wonderful insights into how to live from a place of friendship with God and find victory in our relationship with Jesus as friend and savior. We also discuss aligning our hearts with the truth of who we are in light of God’s merciful love.   Sister Miriam’s one thing - The garden Michelle’s one thing - Beautiful weather! (and walks) Heather’s one thing - The best sticky buns ever. These sticky buns are amazing! The recipe is from our local bakery Duft and Co. It's a commitment of time, but so worth it. Would love to see a photo of these in our facebook group if you make them. Here are photos from when my son made them.   To watch the tutorial click here. For the dough 3 3/4 cup Flour2 tsp Salt1/2 tsp Baking Powder1/2 tsp Baking Soda1/2 cup Sugar2 Eggs1 cup Milk1/4 cup Vegetable Oil1/2 cup Butter (soft)1 tsp Vanilla Extract1 pkg (8g) Active Dry Yeast2 tbsp Water2 tbsp SugarA greased 9x13 glass baking dish Mix dry yeast, 2 tbsp of sugar and 2 tbsp of lukewarm water in a small bowl. Let sit to bloom for 10 minutes. Using your stand mixer and dough hook, mix all dry ingredients until combined, then add all of the remaining ingredients including the yeast mixture. Mix on medium speed for 7 minutes, and a smooth dough forms. Put your dough in an oiled bowl and cover with cling film or a tea towel, and leave to proof for 1 - 2 hours (until doubled in size) in a warm area. After it has risen, make your caramel. Sticky Bun Caramel (goes in the bottom of the glass baking dish before the rolls go in) 3 tbsp Cream1 cup Brown Sugar1/4 cup Butter1/4 cup Maple SyrupSalt to taste Bring all ingredients to a boil over medium heat. Boil for 2 minutes while stirring continuously. After 2 minutes, remove from heat and allow to cool slightly before using. Then pour into the bottom of your glass baking dish(I added a bunch of chopped pecans after pouring in the caramel - yum!) Sticky Bun Filling (goes on top of the dough before you roll it) 1/3 cup Butter (melted and cooled slightly)1/2 cup Sugar3/4 cup Brown SugarCinnamon to taste After the dough has risen, place it on a lightly floured large cutting board or counter. It's pretty soft dough, so add a bit of flour on top. Roll it out with a rolling pin into a rectangle, about 3/4inch thick. approximately 2 hands high x 3 hands wide. Pour melted/cooled butter over the dough completely. Keep the top inch with only butter for sealing the roll later. Sprinkle white sugar over it all, then the brown sugar, then sprinkle very generously with cinnamon and press it down gently all over. Start rolling the dough along the long side, the buttered inch should be at the top and rolled last. Roll it tightly, by pulling the dough slightly toward you as you roll. Get a serrated knife and cut the ends off, not needed. Cut the roll dough in half, then each of those pieces into half, then each of those pieces into thirds. Place rolls on top of the caramel mixture in your glass dish, 4x3.  Cover with plastic wrap and let this sit for 1 hour. Then bake at 350F for approx 30 - 40 mins. Take them out of the oven and let them cool for about 20 minutes, then flip them out onto a cookie sheet or large cutting board with parchment for easy clean up. Fr. Justin’s one thing - (Besides The Mustache) The Communio I’ve experienced in isolation   Discussion questions:     What struck you from the podcast? What does friendship with God look like for you? How can you grow in friendship with Him?  What do you focus on more often, what you’ve been deprived of or what you have?  How can you practice remembering what God has done, in your life and in the world? Where is the Fiat God is inviting you to make  today?   Journal Questions: Reflect and journal about this scripture: 1 Cor 15:55-57. What does it speak to you personally? How can you spend time to deepen your friendship with Jesus? Take a moment to answer God’s question: Where are you? Are you with me? Where can you take authority in your life to claim the victory?   Quote to Ponder - "No one, however weak, is denied a share in the victory of the cross. No one is beyond the help of the prayer of Christ." —St. Pope Leo the Great Scripture for Lectio Divina - “Where, O death, is your victory? Where, O death, is your sting?” The sting of death is sin, and the power of sin is the law. But thanks be to God! He gives us the victory through our Lord Jesus Christ. - 1 Cor 15:55-57

Anna Olson's Rockwell Bake This is perhaps the most delicious use of leftover turkey, it is time for soup to take a back seat! 2 Tablespoons olive oil 1 cup finely diced onion 1 cup finely diced celery 1/2 cup finely diced carrot 1 garlic clove, minced 1 Tablespoon finely chopped fresh sage 2 teaspoons chopped fresh thyme 1 cup dried cranberries 1/4 cup dry vermouth or water 5 large eggs 3 cups 2% milk 1 teaspoon Dijon mustard 1 1/2 teaspoons kosher salt Big pinch of black pepper 8 cups day old bread cut into 1 inch cubes (white, whole wheat or a mix) 3 cups cooked turkey, cut into 1/2 inch cubes 2 1/2 cups grated Swiss cheese, divided   Preheat the oven to 350F. Grease a 9 inch springform pan and place on a baking sheet. Heat the oil in a fry pan over medium heat, add the onions, celery and carrot and sauté for 5 minutes or until the onion is translucent. Add the garlic and herbs and sauté 1 minute more. Add the cranberries and vermouth and simmer until the liquid has evaporated, remove from the heat and cool to room temperature. While the vegetables are cooling whisk the eggs in a very large bowl, then whisk in the milk, mustard, salt and pepper.  Add the bread cubes and toss to coat and let the bread soak for 15 minutes, stirring a few times.  Stir in the cooled vegetables, turkey and 2 cups of the Swiss cheese.  Stir the evenly combine the ingredients.  Spoon into the prepared pan and sprinkle with the remaining 1/2 cup of cheese. Bake for 1 hour until the top is a rich golden brown and the centre springs back when pressed. Let rest for 15 minutes before unmolding to serve. Serve 8   Guest: Caren McSherry Founder and President of the Gourmet Warehouse

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Leslie, Lilias and David talk about a delicious and deceitful recipe for brownies made with black beans! The star of this gluten and grain-free recipe is fiber-rich and protein-filled beans, along with the healthy fats from egg yolks and almond butter. Fat is something that can help with brain healthy longevity. This recipe is also extremely gut-health friendly because of the fair amount of fiber from the black beans. Fiber from varied sources has been shown to be beneficial to gut health. Dark chocolate not only tastes terrific and is good for you but contains trace minerals such and copper, iron, manganese and magnesium. Reveal the main ingredient AFTER the brownies are consumed, as they are so dense and chocolaty that usually no one can believe that healthy beans are the backbone of this recipe. Ingredients 1 15oz can black beans (drained and rinsed) 3 eggs 3 tbsp almond butter 1 tsp vanilla extract 1/4 cup unsweetened cocoa powder 1/2 cup pure maple syrup 1/2 tsp baking powder 1/4 tsp sea salt 1/2 tsp peppermint extract 1 1/4 cups dark chocolate chips (divided) 1/4 cup coarsely crushed peppermint candy pieces Preheat the oven to 350F. Grease a 9 x 9 inch pan with cooking spray or coconut oil. Line the pan with square of parchment paper and then grease the parchment paper. Combine all ingredients except the chocolate chips and the peppermint candy pieces in a good food processor, and blend until completely smooth. Stir in ¾ cup of chips, and then pour into the greased 9 x 9 inch pan. Place the brownies into the preheated oven and cook for 15-18 minutes. Remove from the oven and sprinkle with remaining chocolate chips and the peppermint candy. Let the brownies cool at least 25 minutes before cutting into them. Enjoy! Recipe: http://bit.ly/2Lf96aC SUBSCRIBE: iTunes: apple.co/2MLBzb2 Google: bit.ly/2xzuWhs Foodsense Now: bit.ly/2LRSvXX

Join us for our first episode of Mikey and Rinne Stay In --- just two idiots that think they are super funny and smart, talking at each other for 30 minutes. You will like it. Promise. It's about food, babies, swearing and lots of other things...Watch our stupid faces on YouTube, and to get links to interesting stuff: https://www.youtube.com/watch?v=9Gjrdin2cX4&t=14s Send us your stories: letseat@mikeyandrinnestayin.comShow Notes:Walnut Cake:8 oz (225 g) Walnuts6 Large Eggs3/4 C (150g) sugar (I used a mix of 25% organic brown sugar, and 75% organic granulated sugar)Zest of 1 large lemonPinch of Kosher SaltConfectioners sugar for dustingUnsalted butter for panPreheat the oven to 350F, Toast Walnuts until just fragrant - use a rotary cheese grater with the finest holes, and grate walnuts onto plate. They should be VERY light and fluffy. DO NOT use a food processor - it will just turn them to paste. Reduce the oven temp to 325F - and butter the bottom of a 9-inch springform pan. Separate the egg yolks and whites, putting them in separate large mixing bowls. In a stand mixer or with a handheld mixer, beat the yolks with half of the sugar until pale yellow, thick and fluffy - about 4 minutes. Clean the beaters and beat the egg whites with the pinch of salt to soft peaks. Raise the speed to high and gradually add the remaining sugar - beat to firm peaks. Pour the beaten yolks over the whites, add gently fold in the grated walnuts 1/4 at a time, trying to preserve the volume of the mixture. Pour the batter into the prepared pan. Bake on the middle rack until the cake is firm to the touch - and a toothpick is clean when removed - about 45-55 minutes. Cool the cake in the pan for 20 minutes and then remove the sides. Dust with confectioners sugar to serve. ENJOY!Vitamin A for Pregnancy: https://www.healthline.com/nutrition/13-foods-to-eat-when-pregnant#section1Charlotte's Web CBD: https://www.charlottesweb.comMikey's Hat: https://www.hecstudio.comReel M Inn Portland: https://www.yelp.com/biz/reel-m-inn-portland

Onion Rings, love them, and so I keep reinventing them, probably to give me an excuse to indulge. Here are my top tips for making killer onion rings and strings… To make the best onion rings! try to use panko for this it will really make a difference to the texture, use large sweet onions preferably Bermuda. I use Jim's great panko breadcrumb recipe for these Homemade Panko Bread Crumbs INGREDIENTS 2 large sweet onions, peeled and sliced thin into rings DIPPING MIXTURE 2 eggs 1⁄2 cup buttermilk CRISPY COATING MIXTURE 1 3⁄4 cups all-purpose flour 1 teaspoon seasoning salt (or regular salt, can use less than 1 teaspoon if desired) 1 teaspoon garlic powder 1 pinch cayenne pepper (optional but good to add in, I use lots as we like extreme heat) 2 tablespoons cornstarch 1⁄2 cup dry breadcrumbs (preferably panko bread crumbs) oil (for frying) DIRECTIONS Heat the oil to about 350 degrees F. In a small bowl whisk together buttermilk and eggs. In a bowl mix together the coating mixture, then place into a shallow dish (a shallow dish makes for easier coating of the rings). Dip/coat the onion rings into the buttermilk mixture. Then coat generously into the dry coating mixture. Fry briefly in hot oil (turning once) until onion rings are lightly brown on both sides. The number one tip I can give is to make sure that your oil is hot enough. That means it needs to be at 350F. This can sometimes take much longer than you think, and the only way to know for sure is to use a thermometer that is made for the purpose. Choose your oil carefully, some are better than others for deep frying. I like Safflower oil, but other good choices are peanut, sunflower, and canola. Work in batches, don't crowd your pan with too many rings, they'll stick together and lower the temperature of the oil. Don't worry, there's a kind of pleasant zen to frying onion rings…just go with it and enjoy the process. Be aware that the wider your pan, the more you'll be able to fry at a single time. Each batch only takes about 2 minutes. You don't need a huge vat to fry onions rings, try using a saute pan, or wok. Delegate responsibility when it comes to battering ~ designate a dry hand and a wet hand, otherwise you'll have a big mess on your hands…literally! A skimming tool will help you retrieve your crispy rings without getting spattered. Keywebco to Find

I love an Awesome dessert! Often people avoid them because they appear to be hard to make, That's not the case. Try the recipes below. Fast and Fantastic Brownies Decadent and delicious, this recipe for moist brownies is ready in a flash. Store-bought brownies come loaded with preservatives to keep them fresh for longer. Unfortunately, these ingredients aren't good for your health or your waistline. This delicious dessert contains natural ingredients and tastes fantastic. INGREDIENTS 1-1/2-cups almond flour. 4-large free-range eggs. 2-cups confectioners' sugar. 2-cups white cake flour. 1/2-teaspoon baking powder. ½-teaspoon crushed Himalayan pink salt. ½-cup chopped walnuts. 1-cup buttermilk. ½-cup cocoa powder. 1-teaspoon vanilla extract. METHOD Preheat the oven to 350F. Grease a baking tray with grass-fed butter and set aside. Take a large mixing bowl and mix the ingredients in the following order. Confectioners' sugar, butter, cocoa powder, vanilla extract, eggs, flours, baking powder, salt, and walnut halves. Mix until all the ingredients are combined. Spoon the mixture onto the baking tray and shape into brownies that are the size of a pack of cards. Place them into the oven and bake for 25-minutes until the brownies rise and the aroma fills the kitchen. Remove from the oven and cool on wire racks for 30-minutes. Store in an air-tight container in the fridge. 5-Ingredient Key Lime Pie Bars Ingredients 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 1 container (16 oz) frozen whipped topping, thawed 2 cans (14 oz each) sweetened condensed milk (not evaporated) 5 to 6 large limes (3/4 cup lime juice and 2 tablespoons grated peel) 2 containers (6 oz each) Yoplait Original yogurt Key lime pie Steps 1 Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into a gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin. 2 Pour finely crushed cookies into a large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish. 3 In a large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth. 4 Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers. 4 easy mango dessert recipes Hebbars Kitchen mango ice cream: https://hebbarskitchen.com/homemade-m... mango panna cotta: https://hebbarskitchen.com/mango-pudd... mango phirni: https://hebbarskitchen.com/mango-phir... mango kulfi: https://hebbarskitchen.com/easy-no-co... mango pudding dessert | mango pannacotta with detailed photo and video recipe. basically, a cold dessert recipe originated from India during the British colony in the 19th century. it is typically prepared from agar or gelatin with mango puree, cream, and sugar for sweet taste. mango pannacotta with step by step photo and video recipe. a popular cold mango dessert recipe prepared during summer season or mango season. it was basically introduced by british to india, however it hugely popular in south east asian countries too. it is typically prepared with mango pulp and cream or thick milk which would provide the creamy and rich texture. mango ice cream recipe | how to make homemade mango ice cream with detailed photo and video recipe. a popular and creamy ice cream variant recipe prepared with the mango flavor or mango pulp. perhaps one of the most popular variants of ice cream recipe especially during the summer season or mango season. the recipe is extremely simple and follows the same steps as any other ice cream with the addition of mango flavor. mango ice cream recipe | how to make homemade mango ice cream with step by step photo and video reci --- Send in a voice message: https://anchor.fm/roger-keyserling/message Support this podcast: https://anchor.fm/roger-keyserling/support

In episode 20 Denise and Diane talk about New Year’s resolutions, soup, peppermint bark and sore feet. Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. Denise is an award-winning food stylist and author of The Food Stylist's Handbook and 8 other books, as well as writing for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Diane is the author of over 20 cookbooks and has twice won the James Beard Award. She is also a nationally syndicated food columnist. You can find out more about her at: https://seriouslysimplefood.com Podcast credits: Cindie Flannigan does everything else and having more fun with it every week. She apologizes for the strange popping sounds on the audio on this episode. You can find out more about her at: https://denisevivaldogroup.com/team/ Subscribe to us on iTunes and please give us a 5 star rating! Join our Women Beyond a Certain Age Facebook Group and the Women Beyond a Certain Age Podcast page on Facebook (so many Facebook pages!). Follow us on Instagram @womenbeyondacertainage. We want to hear from you! Tell us your experiences (interesting, moving, funny, scary, weird), topics you'd like covered, or ideas for guests, your favorite food memories, your best jokes, whatever you’d like to tell us. Send email to Cindie at: WomenBeyond@icloud.com RECIPES can be found on our Facebook pages, or scroll down to the bottom of this page for Diane’s prime rib recipe: https://www.facebook.com/WomenBeyond/ https://www.facebook.com/groups/WomenBeyond/   Books Denise’s books on Amazon: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1543351925&sr=8-1 Diane’s books on Amazon: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1543351954&sr=1-1   Diane’s Soup:  Spaghetti Squash Adds Texture and Flavor to January Vegetable Soup Each year I start getting the calls. I just gained x pound over the holidays. Help! Do you have any dishes to help me shed these unwanted pounds?  This soup is one of my most requested recipes because it works. But this year I have added an ingredient that is also a dieter’s friend---- spaghetti squash. Low in calories with lots of texture, just bake up the spaghetti squash, seed it and have the squash ready to go for dishes that taste delicious. You can sauté it with olive oil, garlic and a bit of Parmesan cheese for a savory side dish. You can use it in place of pasta; I love it as a bed for turkey Bolognese or a simple marinara sauce. It’s great with eggs and in frittatas. You’ll probably come up with your own dishes, once you try it. Spaghetti squash tastes so good in this wintery soup. Sometimes I double this soup recipe so it will last a few days or so. I like it for lunch and dinner. I don’t feel deprived because it is so flavorful and satisfying. And best of all, I can step on the scale a few days later and know I have conquered those extra pounds. Diced vegetables in a fragrant broth are always delicious but another variation is to puree the soup transforming it into a creamy potage. Sometimes I will even divide the soup in half and serve the diced vegetables in one half of the bowl and the creamy puree in the other half--- a pretty presentation. The soup becomes an entirely new experience when pureed. You can completely puree it or partially puree it, leaving some texture and color in the soup. If you bake the spaghetti squash ahead, this colorful vegetable soup is Seriously Simple to prepare since you need only to cut up the carrots, zucchini and butternut squash. To save even more time, look for pre-peeled and cut-up butternut squash at your market. To enrich the broth, I add a rind of Parmesan cheese to the soup while it is simmering.  Leeks are my preference for their rich oniony flavor. I am often asked how to clean and use a leek. If you have any questions, you can find a how-to video on my website seriouslysimple.com that will give you all the information. Garbanzo beans add an underlying earthy flavor as well as a natural thickener for the pureed version. Fully cooked garbanzos are added for just a few minutes before the soup is pureed to keep their texure intact. To dress this up consider adding a dollop of basil or sun-dried tomato pesto. Or if you’re really being good, just garnish with fresh herbs and a light sprinkling of freshly grated Parmesan cheese.   Baked Spaghetti Squash 1 medium spaghetti squash Preheat oven to 350F. Place the spaghetti squash on a rimmed baking sheet lined with parchment paper. Bake squash for 30 minutes and then turn over and continue baking another 25 minutes or until soft when pierced with a knife. Cool squash. Cut squash in half, remove seeds and discard. Scoop out the squash and place in an airtight container until using. This will last 5 days in the refrigerator.    January Vegetable Soup Serves 4 to 6 2 Tbsp olive oil 3 leeks, light green part and white parts only, cleaned and finely chopped 4 carrots, peeled and cut into 1-inch dice 4 zucchini, cut into 1-inch dice 1 lb peeled and 1-inch dice butternut squash 1 tsp favorite seasoning salt 2 garlic cloves, minced 1 1/2 cups diced tomatoes with juice 6 cups vegetable or chicken broth Rind of Parmesan cheese 1 1/2 cups cooked garbanzo beans (chick peas), drained and rinsed Salt and freshly ground black pepper to taste 3 Tbsp finely chopped fresh parsley or basil 1/2 cup freshly grated Parmesan cheese for serving In a large saucepan, heat the oil over medium heat. Add the leeks and sauté for about 5 minutes, or until softened. Add the carrots, zucchini, squash, and seasoning salt. Sauté for about 3 more minutes, or until mixed well and beginning to soften. Add the garlic and sauté another minute. Add the tomatoes, broth and Parmesan ring. Bring to a boil and then reduce heat. Partially cover and simmer for about 20 minutes, or until the vegetables are tender. Add the cooked spaghetti squash and garbanzo beans and cook another 5 minutes, or until heated through. Add the salt and pepper. Add the parsley or basil. Taste and adjust the seasonings. Remove the Parmesan rind. To serve, ladle the soup into shallow soup bowls and garnish with Parmesan cheese. Variation: Remove the Parmesan rind. Puree the soup either completely or partially in the pot with a hand blender or in batches in a blender or food processor. Return the soup to the pot, if necessary. Taste and adjust the seasonings. To serve: Ladle into shallow soup bowls and garnish with Parmesan cheese, sun-dried tomato pesto, or basil pesto.  Advance Preparation: May be prepared up to 5 days ahead in either version, covered, and refrigerated. Reheat gently. This may also be frozen. Defrost and reheat gently.  

In episode 19 Diane and Denise talk about Christmas and New Year’s! Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. Denise is an award-winning food stylist and author of The Food Stylist's Handbook and 8 other books, as well as writing for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Diane is the author of over 20 cookbooks and has twice won the James Beard Award. She is also a nationally syndicated food columnist. You can find out more about her at: https://seriouslysimplefood.com Podcast credits: Cindie Flannigan does everything else and having more fun with it every week. She apologizes for the strange popping sounds on the audio on this episode. You can find out more about her at: https://denisevivaldogroup.com/team/ Subscribe to us on iTunes and please give us a 5 star rating! Join our Women Beyond a Certain Age Facebook Group and the Women Beyond a Certain Age Podcast page on Facebook (so many Facebook pages!). Follow us on Instagram @womenbeyondacertainage. We want to hear from you! Tell us your experiences (interesting, moving, funny, scary, weird), topics you'd like covered, or ideas for guests, your favorite food memories, your best jokes, whatever you’d like to tell us. Send email to Cindie at: WomenBeyond@icloud.com RECIPES can be found on our Facebook pages, or scroll down to the bottom of this page for Diane’s prime rib recipe: https://www.facebook.com/WomenBeyond/ https://www.facebook.com/groups/WomenBeyond/   Books Denise’s books on Amazon: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1543351925&sr=8-1 Diane’s books on Amazon: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1543351954&sr=1-1   Foods American grown caviar: https://kelleyskatch.com Caviar at Costco: https://www.costco.com/fresh-food.html?keyword=Caviar&autosugg=true&dept=All La Marca Processo: http://www.bevmo.com/catalog/product/view/id/13619 Veuve Clicquot: http://www.bevmo.com/catalog/product/view/id/32526   Drink Recipes Traditional Wassial from The Spruce Eats: https://www.thespruceeats.com/wassail-punch-recipes-759463 Puerto Rician Coquito from Epicurious: https://www.epicurious.com/recipes/member/views/puerto-rican-coquito-51730851   Prime Rib with Horseradish Cream and Cabernet Reduction This was a standard dinner at my house growing up. I loved to watch my father carve the juicy rare slices and always hoped I would get the bone attached. Today this dish is a special occasion treat because of its expense and also its richness. The seasoning paste creates a crispy crust as well as extra flavor. Figure on about 15 to 18 minutes per pound after the initial browning for rare to medium-rare.  I prefer horseradish cream with my roast beef but I have also included a simple sauce reduction for those who must have their gravy. Serve this with mashed potatoes and creamed spinach for a superb and memorable holiday dinner. Serves 8 Recommended Wine:  This classic holiday fare pairs beautifully with a soft-texture red such as a Cabernet Sauvignon from California, Washington or an aged Bordeaux. Likewise, a perfectly mature red Burgundy or younger Pinot Noir from California or Oregon will be a match made in heaven. Don’t be afraid to splurge!    Horseradish Sauce 1/3 cup prepared horseradish cream 1 cup sour cream 1 tsp lemon juice Salt and white pepper   1 (3 rib) Standing Rib Roast, about 6 to 8 pounds, chine bone removed   Paste 1 Tbsp Seriously Simple Seasoning Salt 1/4 tsp freshly ground black pepper 1 tsp Colemans dry mustard 2 Tbsp all-purpose flour 1 Tbsp olive oil   1 1/2 cups water for roasting pan   Red Wine Sauce 1 cup Cabernet Sauvignon 1 cup veal or beef stock Salt and freshly ground pepper   Make the Horseradish Sauce: Combine all of the ingredients together in a small bowl and mix with a spoon to blend well. Taste for seasoning. Transfer to a serving bowl, cover and refrigerate. Preheat the oven to 450F. In a small bowl combine the paste ingredients and mix with a spoon to blend well. Place a roasting rack in a large roasting pan. Place the rib roast on the rack fat side up. Using your hands, carefully pat a thin coating on the top and sides of the roast. Let roast stand 1/2 hour before roasting. Pour 1/2 cup water around the pan to help the pan from burning. Place the roast in the oven and roast for 20 minutes to seal the outside of the meat. Lower the temperature to 350F and roast another 1 hour to 1 1/2 hours or until an instant read thermometer inserted in the center of the meat and not touching the bone reads 125F for medium rare. (Start checking the thermometer after the roast has cooked an hour to make sure you don’t overcook it.) After 30 minutes add another 1/2 cup water to keep the pan from burning and add another after another 30 minutes. Remove from the oven and transfer the roast to a carving board. Loosely cover with foil and let rest at least 20 minutes. Remove the rack from the roasting pan. Using potholders place the roasting pan on top of the stove. Remove most of the fat and add the wine. Turn up the heat to medium-high and reduce the wine until the wine has thickened, scraping up any brown bits. Add the brown stock and reduce again, until the sauce is slightly thickened. Add salt and pepper and taste for seasoning. Pour into a gravy boat and serve on the side.  Carve the roast into thick or thin slices, as you prefer. Serve the Horseradish cream and the wine sauce on the side. Advance Preparation: May be prepared up to 4 hours ahead through step 1, covered and refrigerated.  

034: Campfire Foods Released: May 10, 2018 How can your family navigate the memory-making campfire without turning it into a massive sugar bomb? The LCHF Family taste-tested and tinkered with a meal's worth or recipes and came up with a meal that involves cooking on sticks, big flavor, and--yes--dessert. First, they shared an article from the NYTimes that suggests that a low-carb diet may be more benefitial for Type-1 daibetics than previousy believed. Then, they launched into a series of campfire recipes that are sure to please your whole family, with narry a marshmallow in sight. After a brief love-fest for Dropps, they shared the Best Option for when you're starving and your only options are Burger King or Taco Bell. Recipes Bacon-Wrapped Brussels Sprouts Bacon and brussels sprouts are a family favorite done in the oven, and we were pleasantly surprised to find that they cooked up together beautifully over a campfire. These are a great way to get kids involved with campfire cooking, meeting their essential desire to find out how close they can get their food to the fire before it is covered in flames! Umm... Maybe just keep an eye on the kiddos after all... 1 lb Bacon (no sugars added, approximately 12 total slices) 24 Brussels Sprouts 1. Trim and wash the brussels sprouts.   2. Cut the pound of bacon in half so that you have 24 shorter slices. 3. Wrap the bacon around the brussels sprouts so that both ends of the bacon overlap. Skewer them on a sharpened stick or roasting fork so that the ends of the bacon are secured. 4. Hold the bacon-wrapped brussels sprouts over the flames or coals until the bacon is crispy and appetizing. 5. Eat plain, or with a splash of lemon, sugarless barbecue sauce, or mustard.   Campfire Spinach and Artichoke Dip A super-tasty appetizer you can prepare before you leave to camp and throw on the coals as soon as they are ready. 8 ounces sour cream 8 ounces cream cheese, room temperature 1 cup shredded paremesan cheese, fresh 3/4 cup cooked spinach, chopped 1 cup artichoke hearts, chopped 1/2 tsp garlic powder salt to taste Bacon Chips 1 lb bacon without sugar, more as needed Mix all of the ingredients together in a bowl. Salt to taste. Divide the mixture in half. Layer two pieces of heavy-duty aluminum foil on a counter and place half the mixture in the center of the foil. Fold the edges up and over the mixture, folding the edges over each other to create a tight seal with the mixture enclosed within. Repeat the last step with the other half of the mixture so that you have two foil packets of dip. Store in the refrigerator or a cooler for four hours to allow the flavors to mingle. Place the packets near hot coals when they are ready. Cook for 20 minutes. Remove the foil packs and check that the mixture is hot and soft. Enjoy with sliced vegetables or bacon chips. (To make the dip at home, bake the foil packets in your oven at 425F for 20 minutes.) Bacon Chips (optional) Line a sided cookie sheet with parchment paper. Cut bacon strips into 2" long segments. Lay the bacon segments out on the lined cookie sheet so they are close together but do not touch.  Put the cookie sheet into a cold oven and turn it on to 400F. Bake for 12 minutes. Remove the pan and flip the bacon pieces. Bake 8-10 minutes more, or until desired crispiness level is achieved. Remove from pan immediately and allow to cool. Store in an airtight container.   LCHF Cabbage and Sausage Foil Dinners "Hobo Dinners," "Campfire Dinners," "Foil Dinners." No matter what you called them growing up, they were a staple campfire meal on most campouts. Here's a potato-free version that relies on radishes to maintain the "feel" of this old favorite. Don't worry, though; baking the radishes cuts back on their sharpness to the point that many people can't tell the difference between a baked radish and potato. 1 lb heat and eat sausage such as keilbasa, hot dogs, breakfast links, or precooked Italian sausage, whichever your family prefers, sliced about 1/2 inch thick 1/4 head cabbage, cut into wedges with the outer edge of the widge 1/2 inch wide 20 radishes, washed and trimmed, then quartered 1 onion, sliced 4 Tbsp butter 1 tsp garlic powder bacon fat, olive oil, or melted butter to grease the foil Salt and pepper, to taste Prepare the fire so there is a good bank of coals. Or, preheat a grill to 400F or an oven to 425F. Cut four, 18-inch sheets of heavy-duty aluminum foil. Brush the centers liberally with bacon fat, olive oil, or melted butter.  Divide the cabbage between the four pieces of foil, mounding it in the center of the foil. Similarly, divide the radishes, sliced onions, and sausage by piling them atop the four mounds of cabbage. Top each mound with one tablespoon of butter and 1/4 tsp garlic powder. Fold the foil up and over the mound of ingredients, sealing opposite edges of the foil together by folding them securely over each other. If cooking by a campfire, place the foil packets near the coals. Rotate the packet every 15 minutes so that the contents bake evenly. If using a grill, flip the packets every 15 minutes. There is no need to rotate the packets if you are baking them in a standard oven. Bake for 50 minutes by coals or on the grill or 35 minutes in an oven. Allow the packets to cool for 10 minutes before opening. If your seals were good, there will be water in the packet. The water came out of the vegetables in the form of steam and helped with the cooking process. You can eat the food straight out of the foil, or scoop the food from the packets onto a plate, leaving the water behind.  Add salt and pepper to taste. Serve with mustard, hot sauce, salsa, or sour cream.   LCHF Baked Apples You know, I always hated baked apples when I was growing up. Which is weird, because you'd think anything with a ton of butter and brown sugar should taste divine. So, I almost didn't bother trying to work out an LCHF baked apple alternative. Boy, howdy, am I glad I did! This is the best baked apple I ever had! I think the problem with all the baked apples of my youth was that there were too many kinds of sweet going on at once. The cloyingly sweet brown sugar fought with the rich sweetness of the raisins which fought with the subtle sweetness of the apple. In this recipe, the natural sweetness of the apple is allowed to shine! 4 Gala apples (or a naturally sweet apple of your choice) 2 Tbsp lemon juice, divided 1/4 cup almonds, finely chopped 1/4 cup walnuts, finely chopped 1/2 tsp cinnamon, ground 1/2 tsp nutmeg, ground 1 Tbsp unsalted butter, softened, divided Prepare the fire so there is a good bank of coals. Carefully core the four apples, working from the top using an apple corer or a paring knife. Leave the bottom 1/2 inch of the core in place. (Do not core all the way through the apple.) With half the lemon juice, brush the inside of the apples. In a bowl, combine the remaining lemon juice, almonds, walnuts, cinnamon, nutmeg, and half the butter. Use the mixture to fill the apples. Split the remaining butter into 4 pieces and place them on top of the mixture in each apple. Place each apple in its own sheet of heavy-duty aluminum foil and wrap securely. Put the foil-wrapped apples near the hot coals. Rotate them every 15 minutes. Depending on the heat of the coals, the apples may require 30 minutes to an hour and a half to cook. To test if they are done, use a pair of tongs to gently squeeze the apple in the foil. It should give without feeling mushy. Remove from the coals and allow them to cool for a few minutes before opening the packets. Serve warm, either straight from the foil or on a plate. You may substitute your favorite combination of nuts for those suggested by the recipe. If you'd like to prepare these in a standard oven, preheat the oven to 350F and bake the foil-wrapped apples for about an hour. There is no need to rotate them as they bake in an oven but check for doneness as described in the instructions.   Best Option When you're out and about and need to eat, the Best Option at Burger King is a Whopper with no bun, cheese, mayo, or ketchup. Keep the lettuce, onion, and tomato. The pickles have no sugar, either. Your best option at Taco Bell is the Veggie Power Menu Bowl with no beans, sour cream, cheese, avocado ranch sauce, or seasoned rice. You can add any of the following: onions, tomatoes, jalapenos, and the fire-roasted salsa. Honestly, with either option, it may be best to just keep moving down the road. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Please assume any links in the show notes that go to business sites are affiliate links. Purchasing things from our affiliates through those links helps us pay for hosting fees and equipment for the podcast. You can see a list of ways to support the show on the Support the Show page.

Many more people are cooking with cannabis, but not so many are turning out deliciousness. Jeff the 420 Chef is here to change that.The author of The 420 Gourmet: The Elevated Art of Cannabis Cuisine and host of the all new “Cannabis Cooking Channel” has been honing his craft for over 7 years. His clever recipes for "Potzo Ball Soup" or "Hazi Thai Chicken Wings" demonstrate that he knows his way around the cannabis kitchen. But the secret to Jeff's success is the oil or budder he uses as his base.In this episode, the 420 Chef walks us through the process of infusing oil so that it is free of that overwhelming bitter, grassy taste. He then explains how to calculate potency so your dinner party doesn’t finish with guests drooling at the table.His 4-step method for infusing oil includes best practices for: Cleaning your herb (Soak it in distilled water for 24-48 hours. Yep!) Decarboxylating it (Bake it on a sheet at (240F) for 40-60 minutes) Grinding it (coarse – not fine) Infusing the oil (at a low temperature, around 320-350F for 3-4 hours) And finally, dosing. (You’ll have to listen to the podcast to learn that).If you’d like to see Jeff at work, check out this 5-minute video, where he makes a delicious and vegan cannabis infused Avocado Chocolate Mousse. Special Offer: We have 3 copies of The 420 Gourmet: The Elevated Art of Cannabis Cuisine to give away. Here on Patreon.com, the first three new patrons who pledge $5/month to support this podcast will win a free cookbook and sleep better knowing they’re sustaining our good cause.

LCHF Family 015: LCHF Casseroles Released: September 21, 2017   Alright, busy people, let's talk casseroles. You can totally have casseroles when you're eating a low-carb, high-fat diet. You just need to think beyond the standard, noodle-and-canned-soup variety. The great thing about a casserole is you can make it ahead of time and throw it in the fridge or freezer to bake later. Or, make it at dinner time and use the time it's in the oven to get other stuff done. They are great one-pot options for busy folks, and we have a list of options for you! From DietDoctor, we have the Pesto Chicken Casserole with Feta and Olives, as well as the Stuffed Cabbage Casserole. (And, in case you're curious, the casserole Anne loved and the kids vetoed forever is the Flying Jacob Casserole. Try it and see if you like it. If you do, invite Anne over so she can eat it again.) _____ Chicken Broccoli Bake -- Again, I don't know who to credit this to. If it's you, let me know. I copied the recipe onto scrap paper and am reproducing it here from my notes, but I will happily change this to a link to your site! Ingredients: 1.5 lbs. boneless chicken 1 tsp. salt 8 oz. cream cheese 1 c. chicken broth 1/4 c. heavy whipping cream 1 tsp. mustard powder 1 lb. chopped broccoli florets. (Frozen, or fresh. If you only have fresh, steam them first.) 1 c. cheddar Instructions: 1. Preheat oven to 350F. 2. Season chicken with the salt and bake it for 30 minutes. Cut it into 1" pieces when it's done. 3. Heat the chicken broth and the cream together in a saucepan. Whisk in the cream cheese and add the mustard powder. 4. Mix the chicken into the sauce. 5. Pour the mixture into a casserole dish and top with the shredded cheddar. 6. Cover and freeze it to use later, or bake it immediately in 350F oven for 30-40 minutes. If you freeze it for later, let it thaw before baking. _____ Bacon Cheeseburger Casserole. Crustless Caramelized Onions and Cheese. "Just Like the Real Thing" Lasagna. (So, so good...) And of course, Eat Happy. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Assume any links in the show notes that go to business sites are affiliate links. Purchasing things you find at those links helps us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.

Ich gehe noch mal vor der geplanten Podcastpause auf Fragen ein, die ich per E-Mail und Audiobeitrag bekam.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Moroccan Roasted Leg of Lamb. Ingredients 2 lbs leg of lamb, bone removed 1 tsp ground cumin 4 garlic cloves, crushed 2 tsp paprika 1/4 cup of mint leaves 2 tsp of sea salt  1/4 cup of olive oil 1/8 cup of lemon juice 1 cup of cous cous 1/4 cup of dried currants 1/4 cup of pinenuts, toasted 1 cup of vegetable stock 1 tsp of curry powder 1 Tbsp of olive oil Salt & pepper for seasoning Cucumber Sauce Ingredients 1 1/2 cups of natural yogurt 1/2 cucumber, peeled 1 garlic clove, crushed 1/4 tsp of sea salt 1/2 cup of lemon juice 1 Tbsp of chopped mint 1 Tbsp of chopped cilantro DirectionsPrepare the marinade by grounding the garlic, mint, cumin, salt and paprika with a mortar and pestle. Alternatively you can use a food processor. Ground ingredients into a paste and then add the olive oil and lemon juice. Mix well.Make little incisions in the lamb and then coat it well with the marinade. Make sure you coat the inside and outside of the lamb thoroughly.Place lamb in a bowl and cover. Place it in the fridge for at least two hours or even overnight.Remove the lamb from the fridge one hour prior to cooking. Pre-heat the oven to 350F.Place the lamb in a baking dish and roast for 1 hour and 20 minutes for pink meat. Roast the lamb for an extra 20 minutes for medium to well-done meat.Meanwhile, prepare the cucumber sauce. Mix together the yogurt, cucumber, garlic, lemon juice, mint and cilantro. Add the salt and mix well. Set aside.Prepare the cous cous about 20 minutes before serving the lamb. Bring the vegetable stock to a boil in small pot. Remove the pot from the heat and add the couscous. Cover and let it sit for about 5 minutes. Transfer to a serving bowl.Add 1 Tbsp of olive oil to the couscous. Stir well with a fork. Add the curry powder and stir again. Next, add a pinch of salt.Add the raisins and pinenuts to the couscous and stir with the fork.Remove the lamb when ready and slice it. Spoon some of the liquid from the pan onto the lamb. Serve on a bed of cous cous and spoon the yogurt sauce on top.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Moroccan Roasted Leg of Lamb. Ingredients 2 lbs leg of lamb, bone removed 1 tsp ground cumin 4 garlic cloves, crushed 2 tsp paprika 1/4 cup of mint leaves 2 tsp of sea salt  1/4 cup of olive oil 1/8 cup of lemon juice 1 cup of cous cous 1/4 cup of dried currants 1/4 cup of pinenuts, toasted 1 cup of vegetable stock 1 tsp of curry powder 1 Tbsp of olive oil Salt & pepper for seasoning Cucumber Sauce Ingredients 1 1/2 cups of natural yogurt 1/2 cucumber, peeled 1 garlic clove, crushed 1/4 tsp of sea salt 1/2 cup of lemon juice 1 Tbsp of chopped mint 1 Tbsp of chopped cilantro DirectionsPrepare the marinade by grounding the garlic, mint, cumin, salt and paprika with a mortar and pestle. Alternatively you can use a food processor. Ground ingredients into a paste and then add the olive oil and lemon juice. Mix well.Make little incisions in the lamb and then coat it well with the marinade. Make sure you coat the inside and outside of the lamb thoroughly.Place lamb in a bowl and cover. Place it in the fridge for at least two hours or even overnight.Remove the lamb from the fridge one hour prior to cooking. Pre-heat the oven to 350F.Place the lamb in a baking dish and roast for 1 hour and 20 minutes for pink meat. Roast the lamb for an extra 20 minutes for medium to well-done meat.Meanwhile, prepare the cucumber sauce. Mix together the yogurt, cucumber, garlic, lemon juice, mint and cilantro. Add the salt and mix well. Set aside.Prepare the cous cous about 20 minutes before serving the lamb. Bring the vegetable stock to a boil in small pot. Remove the pot from the heat and add the couscous. Cover and let it sit for about 5 minutes. Transfer to a serving bowl.Add 1 Tbsp of olive oil to the couscous. Stir well with a fork. Add the curry powder and stir again. Next, add a pinch of salt.Add the raisins and pinenuts to the couscous and stir with the fork.Remove the lamb when ready and slice it. Spoon some of the liquid from the pan onto the lamb. Serve on a bed of cous cous and spoon the yogurt sauce on top.

In this week’s episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the café side, Melody works on a perfectly emulsified balsamic vinaigrette. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes!   Orange, Cinnamon & Hazelnut Bundt Cake (Slightly modified from Chetna Makan’s recipe)   220 grams softened unsalted butter 220 grams sugar 4 eggs 1 tbsp baking powder 220 grams flour Zest of 2 large Oranges mixed with 2 tbsp of orange juice ½ tsp salt   Filling 60 grams brown sugar 2 tbsp cinnamon 60 grams toasted and chopped hazelnuts   Instructions Lightly spray your bundt with non-stick cooking spray (or grease in your favorite way) and set aside Pre-heat oven to 350F degrees In a bowl mix the flour, salt and baking powder and set aside In your stand mixer with paddle attachment, combine butter and sugar, mix until light Add the eggs and orange zest, mix until distributed Add the flour mixture to the bowl, mix until distributed Using a rubber spatula (or your favorite tool), transfer ½ of the batter to the bundt smooth the surface Add the filling (it’s a lot of filling, don’t worry), and spread an even layer Add the remaining batter to the bundt, covering the filling completely and smooth the top Bake for 35 to 40 minutes or until skewer (or favorite testing instrument) comes out clean Let cool in pan for at least 15 minutes before removing   Blood Orange Compote: Via New York Times https://cooking.nytimes.com/recipes/1014535-blood-orange-compote

GET THE NOTES: Onairwithella.com/101 Welcome to the second installment of this new weekly feature where I share one thing that I'm loving, one thing I'm not, and one simple, easy, clean recipe.   the GOOD: Liquid Multivitamins from Mary Ruth Organics Mary Ruth Organics Premium Supplements – I was introduced to Mary Ruth Organics by a listener, and on a whim decided to try out both the morning and evening liquid vitamins. (I try to get most of my vitamins from REAL FOOD - especially after this interview with Gary Collins! - but I know I'm lacking in magnesium, vitamins D and B). I started these about 3 months ago, and judging by my fingernails and hair, there’s something to this (they’re growing like crazy!). I’m now on monthly auto-ship (saves 10%), and I find this far easier than pill-popping for some reason. Get a one month supply for $39.95 per bottle, or auto-ship and save a bit more. It comes to about $2.40 a day, and I am a total convert. the BAD: Air Fresheners, Fragrances & Diffusers I started this conversation in recent episode 100 "Healthy at Home" - and check out this previous episode "The Dorito Effect" on artificial flavors - it's the same science! Read those ingredients! Commercial air fresheners are toxic-laden nightmares  Protect Your Family from the Hidden Hazards in Air Fresheners Why Air Fresheners are a Terrible Health Compromising Idea How Air Fresheners are Killing You So, what are your options? Open a window - yes, even a cracked window in the colder months, and/or just open a window for 10 minutes a day Or, try making your own natural home deodorizers  These essential oil diffusers are all the rage for people who want natural options!   the YUMMY: Spaghetti Squash Frittata You Need: 1 small spaghetti squash (need ~2 cups shredded) 3 eggs 1 cup organic kale or spinach, chopped 1/2 cup mushrooms, sliced (or another veggie) 1/4 cup onion, diced 1/2 tsp oregano (or spices you like!) sea salt and ground black pepper to taste Directions: Bake the spaghetti squash: Wash and slice the squash in half (length-wise) and place cut sides face down onto a baking sheet with some water in the bottom of it. Roast about 25-30 minutes at 350F (until tender). When done, shred the insides with a fork into a bowl and set aside.   *I do this in advance and keep in fridge until I'm ready to make something! Sauté your chopped onion, mushrooms, etc - add the greens last and don't overcook Crack the eggs into the bowl with the squash and mix in the spices Stir in the veggies and then pour the mixture into the sauté pan, cover and cook over medium heat for about 8 minutes or until eggs are cooked through. BONUS! 5-minute version: I will often shortcut this recipe for a simple, SUPER easy dish with pre-cooked squash. Simply scoop some squash in a bowl and stir in 2 eggs and S&P. Cook as you would an omelet. Makes a big, fluffy, easy egg dish for breakfast, lunch or dinner! More great ideas for spaghetti squash: Try any of these 43 recipes! 10 More Healthy, Hearty Spaghetti Squash Recipes What do you think about this week's choices? Please share your feedback with me.  And, if you'd like to learn more about how some of the links above help support the show, read this. xoxo Ella

Today the sisters talk about Valentine's Day baking! Specifically baking for gift giving! Taunya Introduces 3 easy recipes that are very easy to make, even for folks that never bake that will be perfect for gift giving and will bring a smile to the Valentine! This is part 1 of 2 in the Valentine baking series. They also give an update on the business.   You can email the sisters at thebakingpodcast@gmail.com. JOIN OUR FACEBOOK GROUP The Baking Podcast! It's growing and becoming a vibrant and supportive community!     Bourbon Whiskey Truffles (easy peasy!) Here's a bliss-inducing recipe from the chocolate gods over at Valrhona. Ingredients 4 ounces whipping cream 7 ounces Valrhona baking dark chocolate, chopped 1/2 ounce butter 1 ounce bourbon whiskey Directions Bring whipping cream to a boil and pour 1/3 of the cream over the chocolate. With a spatula, mix rapidly until smooth with a glossy texture. Gradually add the remaining cream, making sure to keep the smooth and glossy emulsion. Stir in softened butter and mix thoroughly, then add the bourbon whiskey and stir. Leave ganache to chill until set for about 12 hours. Roll ganache into small-sized balls for the perfect truffle bite.       Brown sugar Shortbread 1 C butter softened 3/4 C brown sugar 2 1/2 C flour   Instructions Preheat oven to 350F. In a bowl or a mixer, mix the butter until fluffy Add brown sugar and mix well. Add flour and mix just until a dough forms Knead until smooth. Spread into a pan or cookie sheet, pressing down firmly or pat 1/3-in.-thick rectangle  use a rolling pin to smooth out the dough Pierce the dough with a fork, if desired Bake for 30-35 minutes, until shortbread is lightly browned all over. While the shortbread is still hot, use a sharp knife to cut shortbread into rectangles (roughly 1 1/2 x 3" rectangles but cut as you wish) Allow shortbread to cool completely once it has been cut. In a bowl, add about 3/4 cup of chocolate chips, microwave at 80% power for a minute at a time, when chocolate appears to be mostly melted, stir and add another 1/4 cup of chocolate chips, stir until melted.  Dip the ends of the shortbread in the chocolate (about 1/3 of the shortbread will be covered in chocolate, 2/3rd will be plain); put on a rack to cool and harden.   Rocky Road: 250 grams dark chocolate 150 grams milk chocolate 175 grams soft butter 4 tablespoons golden syrup 350 grams twix candy bars (feel free to substitute) 150 grams unsalted nuts of your choice (optional) 125 grams mini marshmallows Instructions 1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat. 2. Put the twix into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble. 3. Put the nuts into another freezer bag and also bash them so you get different-sized nut rubble. 4. Take the pan off the heat, and add the crushed candy and nuts, and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate. Tip into a foil tray (or parchment paper) -- 9 x 12 inches or smaller, smoothing the top as best you can, although it will look bumpy. Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the tray.

  SUMMARY: This week I had the pleasure to sit down with a very inspiring serial marathoner Julie Benson. Julie shares with us her incredible story of Overcoming Adversity. When asked how she got into running marathons Julie said- "I hated running most of my life. Then after I had my children I wanted to lose some baby weight so I went out for a walk and it turned into a run that turned into a 5K that turned into a half marathon that turned into a marathon".   IN THIS PARTICULAR EPISODE YOU WILL LEARN: Julie shares with us her experience that terrible day in 2013 when she was closing in on the finish line of the Boston Marathon when the explosions rang out and everything turned into chaos.  Just when Julie thought she lived through the hardest part of this experience, her husband a SWAT member of a nearby police department was activated to join in the hunt for the bombers.  LINKS AND RESOURCES MENTIONED IN THIS EPISODE: Books Recommended By Julie: Run Fast Eat Slow From world-class marathoner and 4-time Olympian Shalane Flanagan and chef Elyse Kopecky comes a whole foods, flavor-forward cookbook―and New York Timesbestseller―that proves food can be indulgent and nourishing at the same time. Finally here's a cookbook for runners that shows fat is essential for flavor and performance and that counting calories, obsessing over protein, and restrictive dieting does more harm than good. Packed with more than 100 recipes for every part of your day, mind-blowing nutritional wisdom, and inspiring stories from two fitness-crazed women that became fast friends over 15 years ago, Run Fast Eat Slow has all the bases covered.    Julie and I talked quite a bit about the struggle we have with the concept of "What If". When something tragic happens and we survive it, we often play different scenarios in our heads. What if this happened, What if I did that instead. The list of scenarios is endless!  I wrote a post a while back that talks about just this topic called "Have Your Ever Met What If" I have to warn you though it is probably not meant for everyone. It is a bit on edge and I use some colorful language.    Julie's Homemade Energy Bars! Ingredients: 1 cup (12-15)  whole pitted dried dates 1 cup dried fruit (cranberries, apricots, cherries, etc. Choose one, or mix a medley!) 1 cup nuts (almonds, pecans, walnuts, your choice)   Equipment: Food processor Wax paper Sharp knife    Preparation: 1. Roast nuts (optional). Nuts can be raw or roasted; roasting will add a toasty, nutty depth to the bars. If desired, roast nuts at 350F for 10-12 min, until fragrant and golden.  2. Combine the nuts, dried fruit, and dates in food processor. Pulse a few times to break it up. Separate dates if they start to clump together.  3. Process continuously for 30 seconds. By this point, the ingredients should all have broken down into crumb-sized pieces.  4. Process continuously until a ball is formed, 1-2 minutes or until ingredients clump together.  5. Dump ingredients onto a piece of wax paper. Press the dough with your hands until it forms a thick square, roughly 8"x8" in size. Wrap and chill for about an hour. 6. Unwrap chilled dough and transfer to a cutting board. Cut into squares.  7. You can store the bars in the fridge for several weeks or in the freezer up to 3 months!    ADD-INS! I often add shredded coconut, chia seeds, chocolate chips, cocoa powder (for some caffeine), ground nutmeg or cinnamon or even lemon zest!! You might need extra dates if you put in additional add-ins.   By: Julie Benson Hey, It's Eddie! Thanks for listening! Thanks so much for listening! Have some feedback you’d like to share? Leave a note in the comment section below, or you can leave me a message about this episode by going to http://ChangeYourPOV.com/AskEddie If you enjoy the show I sure hope you'll subscribe and download a bunch of episodes on iTunes. All these shows are free to download and listen to and I don't ask for donations of anything to create this show. But if you'd like to totally make my day... I would be forever grateful if you would be so kind as to leave an honest review on iTunes. If you are new to reviews and need a little help, you can go to LEAVE A REVIEW and I will walk you through that step-by-step. Thank you in advance for doing that!  – plus, I read each and every one of them! Please share this episode using the social media buttons you see at the top, or bottom of this page. Check out the FREE Online Resume Training at http://7DayResume.com LISTEN TO THIS EPISODE NOW: Right click here and save-as to download this episode to your computer. Are you still reading this? Wow! That's really cool, I can so relate! Ps... I hope you have an absolutely terrific day and I appreciate the extra time you took to look a little further! You are awesome!!

Rachel Flowers of  and cardiac nurse Diane Tim join Dietitian Cassie and producer Kevin Kennedy-Spaien today in Episode 79 of “Low-Carb Conversations With Jimmy Moore & Friends!”   As Jimmy finishes up work on his August 27, 2013 book release  , Cassie and Kevin host guests Rachel Flowers and Diane Tim on the Virtual Porch as they dig in to a conversation that touches on subjects as diverse as breast feeding, mortality from sugary drinks, eating to fight inflammation and much, MUCH more! So sit on down, grab a cup of coffee, and LET'S TALK! “LOW-CARB CONVERSATIONS” PODCAST IS LISTENER-SUPPORTED!: to donate and keep this show going! THANK YOU for your support!   LINKS MENTIONED IN EPISODE 79:- We’re LISTENER-SUPPORTED:  - Rachel's Web Site:  -  -  - Rachel is @rcflowers on Twitter. - Diane is @diane_tim on Twitter -  -  - -  -  -  -  -  Recipe: Rachel Flowers Yellow Squash Casserole Makes 10 servings 5 lbs yellow squash2 eggsalmond meal (optional and totally not needed, I grind my own, though, too)4 ounces butter1/4 cup maple syrup2 teaspoons salt (I use celtic sea salt)2 tablespoons finely chopped onions1 dash pepper Directions: 1. Cut the tops off the squash.2. Cut in 3- 4 pieces.3. Boil in water til tender (just a few minutes).4. Drain and mash.5. Add remaining ingredients.6. Place in casserole dish.7. Cover with the light layer of almond meal.8. Bake at 350 til lightly browned (about 10- 15 minutes). * I boiled, drained, Mashed, Drained then baked 30 mins 350F

Welcome to the third edition of the Barbecue Secrets podcast, a 29:15 minute show celebrating the many pleasures of outdoor cooking. In this edition: 2:07 An interview with Jackie Weight of Mad Cows Barbecue (22:49) Answers to listener questions about warm-up time for your grill, (24:48) BARBECUE SECRET OF THE WEEK: how to avoid food sticking to the grill and (26:09) when to use granulated garlic (22:49) (27:00) Competition Secret of the week: one word: plenitude! Photo courtesy Craig "Meathead" Goldwyn. Links: Jackie and Rick Weight's website, visit www.americanbbq.co.uk. Also, please drop in and post a message at www.bbqforum.co.uk. This week's recipe: Stuffed Tenderloin of Pork Ingredients: 1 whole pork tenderloin (weighing around 1-11/2 lbs) 1 small red onion - finely chopped 5 oz. mushrooms - finely chopped 1 oz. butter or olive oil Pinch of dried sage Pinch of dried thyme 4 oz fresh breadcrumbs Grated rind of 1 lemon 2 tablespoons lemon juice 1oz toasted pine nut kernels 4 tablespoons fresh chopped parsley 6 cardamom pods (seeds only - finely ground) 3 teaspoons of sweet chilli sauce (more if you like it hot) 4 tablespoons fresh chopped coriander (cilantro) 4 oz dried apricots - very finely chopped Fresh Spinach Black Pudding / Blood Sausage Butter for brushing the meat Bacon Fry the onion and mushrooms in olive oil or butter until tender, transfer to a bowl and add the sage, thyme, breadcrumbs, lemon rind, lemon juice, pine nut kernels, parsley, cardamom, coriander and chilli sauce; mix well, season to taste. Take the pork tenderloin and butterfly it (split lengthways). Place a piece of cling wrap underneath it and one on top and beat it out to a thin square. Remove the top piece of cling wrap, brush meat with butter and lay spinach leaves (remove any tough stalks from the spinach leaves) so that the whole meat surface area is covered. Take the filling mix and spread it over the spinach - use your fingers to get an even covering. Now take the black pudding / blood sausage, remove casing and cut in half lengthways, mould the finely chopped dried apricots to form it into a full sausage shape again and place along the length of the meat / stuffing area. Using the remaining piece of cling wrap to help you, roll the whole thing up (similar to a Swiss roll or roulade). Dispose of cling wrap. Once rolled, wrap the bacon around the whole piece of meat in a spiral so that you have completely covered the meat. Roll up with a fresh piece of cling wrap and refrigerate until ready to cook (best to leave this for at least 1 hour to allow the flavours to infuse). Cook in a roasting pan, over indirect heat on a barbecue, or in the oven at 350F for approximately 1 hour or until a meat thermometer inserted into the centre reads 170F. Deglaze the roasting pan with a little white wine and add 1 oz of butter to make a sauce if desired. Allow meat to rest for at least 15 minutes and serve cut into approx 3/4 inch slices. Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com and e-mail questions, tips and suggestions to rockinronnie@ronshewchuk.com.