Podcasts about apple cake

Isabel shares her journey through a tough depression the last few years, and how it ended up at a hopeful place (that includes cake!) _ If you have anxiety, depression or any sense of the world around you, you know that not *everything* is going to be okay. In fact, many things aren't okay and never will be! But instead of falling into the pit of despair, we're bringing you a little OK for your day. Every weekday, we'll bring you one okay thing to help you start, end or endure your day with the opposite of a doom scroll. Created and hosted by Nora McInerny. - Find Nora's weekly newsletter here! Also, check out Nora on YouTube. _ “It's Going To Be OK” is brought to you by The Hartford. The Hartford is a leading insurance provider that connects people and technology for better employee benefits.  Learn more at www.thehartford.com/benefits.  _ Share your OK thing at 502-388-6529‬ or by emailing a note or voice memo to IGTBO@feelingsand.co. Start your message with “I'm (name) and it's going to be okay.”  _ The IGTBO team is Nora McInerny, Claire McInerny, Marcel Malekebu, Amanda Romani and Grace Barry. _ The transcript for this episode can be found here. Find all our shows at www.feelingsand.co. Learn more about your ad choices. Visit megaphone.fm/adchoices

Who else is googling “desserts using apples” right now?   Well, it's about that time when you should be.   But, we're here to prove that easy Thanksgiving desserts (or just fall desserts) don't have to be store-bought or hard to make!    This moist and flavorful apple cake can be filed under “easy desserts” while being the perfect way to celebrate the season.    Packed with brown sugar and juicy apples, it's a crowd-pleaser that's surprisingly easy to make. Plus, it's a great way to use up those fall apples!   So, grab your apron and get ready to bake this quick dessert recipe. Because apple cake is the ultimate comfort food, perfect for cozy fall days. Let's keep the kitchen talk going!   SOCIAL

Herbie's Community Cooking Corner This time: Apple Cake. If Cooking along, you will need: 2 sticks margarine, 2 cups sugar, 3 eggs, 3 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 2 teaspoons vanilla, 3 cups chopped apples, 2 cups walnuts, floured Preheated oven at 325, Mixing bowl, Cutting Board and apple Pealer Find out more at https://acb-community.pinecast.co

In this episode of The 5 O' Clock Apron Podcast, Claire cooks with her friend and academic, Ellen Hughes. Ellen's take on baking an apple cake with no recipe was an eye opening experience for Claire, one she'll never forget. Truth is, we were going to use this recording as a test for the podcast, but on listening to the episode, we all agreed that if anyone could teach Claire to relinquish her need for an accurate recipe when it comes to baking a cake, it was Ellen and her instructions for a "fistful of butter". The cake came out beautifully, their conversation on food, family and the juggle, a tonic. Enjoy. Hosted on Acast. See acast.com/privacy for more information.

Apple Cake, Hair Plugs

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

Imgur albumSpecial Ingredients - NoneSpecial Equipment - Springform PanChicken and apple fricassee3 boneless, skinless chicken breasts, cut horizontally in halfSalt and pepper1/2 cup all-purpose flour2 tablespoons butter2 tablespoons olive oil2 firm, tart apples (gala, fuji, etc.) sliced into wedges, core removed, skin on1 diced yellow onion1 teaspoon dried thyme3/4 cup apple cider3/4 cup chicken broth3/4 cup heavy cream1 tablespoon apple cider vinegar1 tablespoon chopped chivesPrep your ingredients beforehand so you don't have to rush to get the next step ready. Salt and pepper the chicken breast and dredge it in flour. Slice the apples and remove the core. In a sauté pan, heat 1 tablespoon of butter and 1 tablespoon of oil on medium-high heat until the butter gets foamy. Cook the apples for 8-10 minutes, flipping occasionally, until brown and slightly soft. Remove these from the pan until later. To the dirty pan, add the other tablespoon of butter and oil. Add the chicken breasts and cook on medium-high for about 3 minutes per side. This will brown the outside nicely, but the chicken will be less than half cooked. Remove the chicken and keep on a plate to be added back later. Your pan will be nice and dirty at this point. Add the diced onions and season liberally with salt and pepper. Add the thyme and cook for 5 minutes on medium heat until the onions are translucent and soft. Add the chicken stock and cider to the pan of onions, increase the temperature to high, and boil until it has reduced by half. This will likely only take about 5 minutes. Reduce the heat to medium and add the cream. Let this come up to a simmer and cook for 4-5 minutes. Return the chicken to the sauce, giving each piece some space. The chicken should not be submerged in sauce. It should come up about halfway on the meat. Keeping the stove on medium heat, simmer the chicken in the sauce for 10 minutes. During this time, add the tablespoon of vinegar to your cooked apples. Once the chicken has cooked in the sauce, add the apples. You can let this all cook at just under a simmer for 15 minutes or so while you prepare sides or the apple cake recipe. When ready to serve, finely chop your chives and add to the pan. French Apple Cake1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 stick of butter, left to soften at room temperature2/3 cup granulated sugar2 eggs1 teaspoon vanilla extract3 tablespoons dark rum2-3 apples, cored, peeled, and diced into 1/4 inch cubesA bit of confectioner's sugar to dust the topPreheat the oven to 350ºF.Sift together the dry ingredients (flour, salt, baking powder)In a mixing bowl, beat the softened butter with a hand mixer and slowly add the granulated sugar. Beat for 3 minutes until smooth. Add the eggs, rum, and vanilla extract to the creamed butter and beat until smooth and pudding-like in consistency. Add the dry ingredients and beat until you have a smooth, but thick batter. Using a spoon or spatula, fold in the apple cubes so they are evenly-distributed in the batter. Grease the bottom and sides of a springform pan (9 inch). Scrape the batter into the pan and spread it evenly with a spatula. Sprinkle the top of the batter with about a tablespoon of granulated sugar so it creates a nice crust when baked. Bake for 40 minutes. When done, remove from the oven and allow to cool for 20 minutes on the counter. When you're ready to serve, dust the top with confectioner's sugar, run a knife around the edge of the cake, and release the sides of the pan to remove.

Apple season will be here before we know it, so let's get ready! In this best-of conversation with Chef Stephanie Godke we'll talk apples and introduce a yummy German Apple Cake. If you are an apple lover and wondering about all the varieties of apples and which ones make the best eats and treats, this conversation will get you ready for when the apple harvest is here!See omnystudio.com/listener for privacy information.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners' sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners' sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it's made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Celebrate the apple season with this absolutely gorgeous apple cake. It's full of warming spices and with a golden caramel topping, it's a winner.  Ingredients:  85g (about 6 tbsps) butter  ½ cup sweetened condensed milk  1 tsp vanilla extract  ¼ tsp cinnamon  2 medium apples, peeled and sliced thinly  Cake batter  120g butter, softened  ¾ cup sugar  2 large eggs  1 ½ cups plain flour  1 ½ tsps baking powder  ½ tsp baking soda  2 tsps ground cinnamon  ½ tsp nutmeg  Decent pinch salt  ½ cup sultanas  6 tbsps milk (you may not need it all)  Method:  Turn oven to 180 C fan bake. Grease and line a 21cm cake tin with baking paper. In a small pot, heat butter with condensed milk until butter is melted. Stir in vanilla and cinnamon. Pour into lined tin then layer up sliced apples on top. Chill while you make the batter. Beat butter and sugar until light and fluffy. Add eggs, one at a time and beat until creamy. Add in dry ingredients – flour, baking powder, baking soda, spices and salt - and beat briefly until combined. With the beater running, add in the sultanas and drizzle in the milk to form a nice soft, but not sloppy, batter. Spoon batter on top of apples. Bake for 45-50 minutes or until a skewer comes out clean. Set aside for 10-15 minutes then turn out onto serving plate so that the apple-y cake bottom becomes the top. Serve warm or room temperature with whipped cream. Yum! See omnystudio.com/listener for privacy information.

This week, Maren Ellingboe King joins us to #TalkCookbooks. But first…In today's episode, Maren and I discuss:* How her upbringing in the Midwest influenced her decision to pursue a career in food.* Her work at food media outlets like Food & Wine and Sunset magazine as well as culinary events companies like Just Add Salt.* The inspiration behind her first cookbook, Fresh Midwest, including how a collection of family recipes compelled her to tackle the project.Plus, as always, we put Maren to the culinary test in our signature game.We

Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.RecipeServes 4For Oats100g ghee or unsalted butter1 small red onion, finely diced1 celery stick, finely diced1 carrot, peeled and finely diced1 large tomato, finely chopped2 small green chillies, finely chopped1 tablespoon garam masala1 teaspoon salt100g rolled oats or porridge oats¼ teaspoon ground turmeric a pinch of hing (asafoetida)500ml chicken stock or water4 tablespoons tangy onions (see below)a small handful of well-chopped curlyleaf parsley freshly cracked black pepperFor Tangy Onions1 small red onion2 generous tablespoons apple cider vinegar1 teaspoon salt1 teaspoon black pepperTo Make the OatsMelt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you're creating.Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.To Make Tangy OnionsTo prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.Sprinkle the salt and cracked black pepper.Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.

Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking.Referenced in this episode Joy's Plum and Lemon Curd CakeJoy's Moon Pie BarJoy's Dark Chocolate Tahini Skillet CookieGenius-Hunter Extra CreditJoy the Baker's WebsiteFind Joy on Instagram!

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

A look back at some of our favorite genius recipes of the year with Food52 co-founder and CEO, Amanda HesserReferenced in this episode Julia Turshen's Fried Eggs Lindsay Maitland Hunt's Slow Roasted Chicken with Crispy Skin Yasmin Khan's Stunning Citrus CakeDorie Greenspan's French Yogurt CakeDorie Greenspan's Caramel-y Chocolate CookiesTara O'Brady's Chocolate Chip CookiesJessie Sheehn's Snickerdoodles (Ketchup optional)Ali Slagle's Chicken Caesar SaladMonifa Dayo's Potato Salad 

Oatmeal for so long has left us with full stomachs for the day ahead but also left us with a full sink when we get home. This quick and easy recipe is the perfect hack for making oatmeal fast, with a super easy cleanup, that doesn't skimp on an ounce of flavor.Be sure to order your copy of Simply Genius to find this and so many other simply genius recipesRecipeServes 11/2 cup (50g) old-fashioned rolled oats1 1/4 cups (300ml) unsweetened almond milk, plus more for servingSalt4 teaspoons cocoa powder2 tablespoons creamy or chunky almond butterMaple syrup (optionalSimmer the oats: To a medium nonstick skillet, add the oats, almond milk, a pinch of salt, and the cocoa. Bring to a simmer over medium heat, stirring frequently and scraping the bottom and sides with a silicone spatula, until the oats are tender and creamy, about 5 minutes. Reduce the heat if it starts boiling too wildly, and don't wander away or it might boil over on you. Stop cooking when the oatmeal is a little looser than you want, as it will thicken as it cools.Top and eat: Swirl in the almond butter and maple syrup. Add more milk if you'd like. Serve hot and clean up fast.Store: Leftover oatmeal will keep well in a container in the fridge for a few days though it will thicken as it cools. Reheat in the microwave or in a nonstick skillet over medium heat, stirring in a splash of milk or water.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.RecipeMakes 24 bars Shortbread Base1 2/3 cups (214g) all-purpose flour1/3 cup (67g) granulated sugar1/2 teaspoon kosher salt12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted1 large egg yolk1 teaspoon vanilla extractSalted Speculoos Caramel3/4 cup (175 grams) packed light brown sugar4 tablespoons (1/2 stick/57g) unsalted butter1/4 cup (59 ml) light corn syrup1 14-ounce can (414 ml) sweetened condensed milk1/3 cup (90 grams) speculoos cookie butter (see Note)1 teaspoon vanilla extract1 teaspoon kosher saltTopping1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips1/2 cup (about 3 ounces/85 grams) white chocolate chips4 tablespoons (59 ml) whole milk, divided2 tablespoons (36 grams) speculoos cookie butter, dividedFlaky sea salt, for sprinklingMake the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski on this bonus episode featuring our sister-show Play Me a RecipeStock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost! Beef StockChicken StockAnd here are a couple super useful tools to help you make the best stock possible. Hestan Roasting PanFive Two Roasting PanSouper Cubes for Stock Storage

Listen along as Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.RecipeMakes 1 Cake4 large eggs1 cup / 200 grams granulated sugar14 tablespoons unsalted butter2 teaspoons vanilla extractgrated zest of one lemon or orange1 1/2 cups + 1 tablespoon / 200 grams cake flour1/2 teaspoon fine sea saltPreheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf panSeparate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture to lighten it. Then gently fold the remaining egg whites into the batter.Pour the batter into the prepared pan and bake for 55 minutes, or until a knife inserted into the center of the cake comes out nearly clean. Allow the cake to cool for 10 minutes in the pan, then remove to a wire rack.Serve at room temperature. If not eating the cake until later, allow it to cool all the way to room temperature, then wrap in plastic and store at room temperature.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. Find more incredible pasta recipes in a copy of  Simple Pasta If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 4Gnocchi with Luxurious Pomodoro1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi1/2 cup extra-virgin olive oil4 to 6 anchovy fillets, chopped3 garlic cloves, finely chopped2 tablespoons tablespoons oregano leaves1 (28-ounce) can crushed San Marzano tomatoes1/4 teaspoon kosher saltFreshly ground black pepperFinely grated Pecorino Romano or Parmigiano-Reggiano for servingPotato Gnocchi1 1/2 pounds unpeeled russet potatoes1 large egg, beaten1/3 cup finely grated Pecorino Romano1/2 teaspoon kosher salt1/2 teaspoon ground white pepper1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour PomodoroIn a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don't let the oil get too hot or it will fry the anchovies rather than melt them.)Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it's a good indication they're done. Pop one in your mouth to make sure it's cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.Gnocchi In a large wide pot, add the potatoes and enough water to cover them (you'll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won't be rolling out immediately, cover with a piece of plastic wrap.Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb's width. (If you'd like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don't defrost, just boil frozen; otherwise, they will fall apart.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Who wants an apple a day when you can have apple CAKE? Listen to co-hosts Kristen and Carrie as Johnny Appleseed, fad diets from the 1970s and weird things our dad told us will be explored. To read the accompanying blog and see all the episode extras go to https://momswoodenspoon.com/ Follow us on: Twitter: http://twitter.com/MomsWoodenSpoon Facebook: https://www.facebook.com/MomsWoodenSpoon1 Instagram: https://www.instagram.com/moms.wooden.spoon/

It's Halloween Week! Something they haven't done before and we were excited! We kick off the episode talking about some halloween traditions we have and we learn about Alison's "dark side" of the neighborhood. Everyone will be heading to Meredith's for full size bars!! Note: the below will contain episode spoilers. The costumes this week were stellar. Noel with his awesome shirts and jumper, Prue crushing with the Jacket, Maxy's awesome hair, and Janusz rocking the eyeliner applied by Syabira. The signature is a great fall tradition - Apple Cake. Most went for traditional flavors, with a few being a bit more dangerous. Sandro delivering the "whiskey" with Prue almost saying too much... but then replying " why change a habit of a lifetime" - fantastic line. Lots of good looking cakes - Mere really wanted to tru Abdul's, Alison would like to try Kevin's, and Sheldon was all about that Maxy cream cheese icing. The collective handshakes for this season was doubled in this round. Janusz had a great looking cake, but Alison suspected that the type of apple didn't have strong enough flavors. The technical delivered what many would consider an American Classic - S'Mores. But only kinda... Just toasting the outside of the mallow and using digestive biscuits does not really a S'More make... A couple people had a disastrous time with the gelatine involved. Several looked ok... but just didn't have it right. The person that won the technical was pretty neat in their design and had the flavor spot on. In the showstopper, we were doing hanging lantern cake / pinata smashing. A lot of cool designs. While Sandro had a great design, too much chili can kill you. Abdul got bit by an old GBBO enemy.... Rosewater. Dawn's bake just looked pretty brutal. The treats inside ranged a lot of different ways, from macarons to florentines. At the end of the say this was perhaps the first time the judges have said while deliberating that there was clearly only one Star Baker. The person that went home was not a surprise to any of us based on the day. Points: Mere: 26 Alison: 17 Sheldon: 8

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners' sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners' sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it's made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners' sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners' sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it's made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Paula bakes up an oaty apple cake

Fall is the season for picking and eating apples and Chef Steph brings one of her favorites to this conversation. If you are yearning for a yummy apple cake, Chef Stephanie Godke shares a German Apple Cake Recipe for you and will help us enjoy this apple extravaganza to the fullest this season with creative and yummy apple fare!See omnystudio.com/listener for privacy information.

In this episode, there is great debate on the term "blouse". Anne thinks it is out-dated and old fashioned, while Karen feels that it is a current term used frequently by everyone except Anne. Anne takes us through a delicious recipe for Brandied Apple Cake. Karen unpacks the disturbing case of Jennifer Harris out of Fannin, TX. Then, Anne describes the McCoy case from Chesapeake City, MD. It's another wild ride with the sisters! podcast promo is for The Unchefed Podcast Ads for: http://www.nordvpn.com/bleav http://www.theouai.com/bleav Karen's sources: https://www.nbcdfw.com/news/local/cold-case-2002-family-seeks-justice-after-woman-found-dead-in-red-river/56265/ https://www.dps.texas.gov/coldCase/Home/Details/137 https://www.co.fannin.tx.us/page/fannin.Sheriff http://www.kten.com/story/10814813/evidence-found-in-bonhams-only-unsolved-homicide https://www.kxii.com/content/news/Sheriff-releases-new-details-in-15-year-old-murder-cold-case--422141903.html https://redrabbitjustice.com/ https://www.reddit.com/r/UnresolvedMysteries/comments/3v8h0f/jennifer_harris_was_found_in_the_river_with_her/ https://www.chron.com/news/houston-texas/texas/article/Boaters-found-her-in-a-river-15-years-ago-still-10978457.php https://darkmatter69.blogspot.com/2019/07/the-red-river-mystery-murder-of.html https://www.legacy.com/obituaries/legacy/obituary.aspx?pid=340184 https://www.cbsnews.com/news/jennifer-harris-2002-unsolved-murder-case-is-the-talk-of-small-texas-town/ https://www.kxii.com/content/news/Jennifer-Harris-murder-cold-case-to-be-featured-on-48-Hours--482438111.html Anne's sources: https://www.change.org/p/kathy-vanculin-1st-degree-murderer-wants-reduced-sentence https://casetext.com/case/jedlicka-v-state https://www.pressreader.com/usa/cecil-whig/20201023/282501481123030 https://www.pressreader.com/usa/cecil-whig/20180309/281633895750041

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 3:05) before starting the episode.Marie-Hélène's Apple Cake From Dorie GreenspanServes 83/4 cup (95g) all-purpose flour3/4 teaspoon baking powder1 pinch salt4 large apples (if you can, choose four different kinds)2 large eggs3/4 cup (150g) sugar3 tablespoons dark rum1/2 teaspoon pure vanilla extract1/2 cup (115g) unsalted butter, melted and cooledCenter a rack in the oven, and preheat the oven to 350°F (175°C). Generously butter an 8-inch (20cm) springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.Whisk the flour, baking powder, and salt together in small bowl.Peel the apples, cut them in halves and remove the cores. Cut into 1- to 2-inch (2.5 to 5cm) chunks.In a bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour mixture and when it is incorporated, add half the melted butter, followed by the rest of the flour mixture and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.Slide the pan into the oven and bake for 50 to 60 minutes, until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or waxed paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.The cake can be served warm or at room temperature, and will keep for about 2 days at room temperature. Greenspan's husband says it gets more comforting with each passing day. However long you keep the cake, it's best not to cover it—it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Bobby's are on the beat, A model railway shop is temporarily shut, Pinnochio is lying to his children and An Apple Cake from Sean's pocket is presented as a showstopper... it's a new season kid, The Great British Bake Off / Baking Show is BACK and with that so are your best pals Harry, Ross and Sean. We've missed you! Tuck in. Baking Bad: The Bake Off Podcast is part of The Jerk Store.Follow us on:Facebook: http://facebook.com/thejerkstorecomedyInstagram: http://instagram.com/thejerksto.reTwitter: http://twitter.com/TheJerkSto_reTwitter: http://twitter.com/RossDrummondTwitter: http://twitter.com/HarryMonaghan

Firstly,Apologies for some pronunciations! I think I've 'murdered' some words or place names. So sorry. Below, you'll find the a list with the food stuff I'm talking about on the podcast.Dorset Blue VinneyElversBath ChapsForntum Black HamBrawnHead or Pork CheeseGloucester Old Spots PigHogs PuddingApple CakeBlueberry PieChilli MustardThanks to the detailed research by Laura Mason and Catherine Brown and their books!A lot of info comes from The Experienced English Housekeeper, is a cookery book by the English businesswoman Elizabeth Raffald (1733–1781). It was first published in 1769.The book contains some 900 recipes for: soups; main dishes including roast and boiled meats, boiled puddings, and fish; desserts, table decorations and "little savoury dishes"; potted meats, drinks, wines, pickles, preserves and distilled essences. The recipes consist largely of direct instructions to the cook, and do not contain lists of ingredients. The book is illustrated with three fold-out copper plate engravings.The book is noted for its practicality, departing from earlier practice in avoiding plagiarism, consisting instead almost entirely of direct instructions based on Raffald's experience. It introduced the first known recipe for a wedding cake covered in marzipan and royal icing, and is an early use of barbecue. The book remains a reference for cookery writers.http://www.elizabethraffaldsociety.org/ Other bits come from Martha Bradley's book The British Housewife (1758)The title page of book version of The British Housewife, published in 1758,[a] outlines that the work contains information on cookery, pastry, puddings, preserves, pickles, fricassees, ragouts, soups, sauces, jellies, tarts, cakes, creams, custards, candies, dried fruits, sweetmeats, wines, cordials and distilled spirits. The book also contained a chapter on cures for common ailments, which included a recipe that included powdered earthworm to cure ague. The work was divided up into monthly sections, and showed a "sophisticated organisation", according to Davidson.Bradenham Ham (Or Fortnum Black Ham) originated in Wiltshire, England. The ham is first dry-cured in salt, then placed in a liquid cure of molasses, coriander, juniper berries, and other ingredients. After curing, it is aged for 6 months, then smoked. The outside skin of the ham becomes black and shiny. The meat inside is sweet and mild.You can see a great recipe for Brawn at Borough Markets website:https://boroughmarket.org.uk/recipes/brawn Thanks! Hope you enjoy!ThomSupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

We're launching series 4 with two books featuring family recipes!    Apple cake and Baklava by Kathrin Rohmann and translated into English by Ruth Ahmedzai Kemp is the story of the friendship between a Syrian refugee and a white German boy in her class, and their quest to recover a very precious walnut.   Peeny Butter Fudge is about the sweet and outrageous delights of spending a day with your Nana, and it's a gorgeous picture book written in verse by Toni Morrison and Slade Morrison.   We're also launching a Christmas giveaway today! If you want to be in with a chance to win the Wind in the Willows: the board game (among other presents) just follow one of these links and comment to enter into the prize draw:   https://twitter.com/TrunchbullPod/status/1329367852357398528 https://www.instagram.com/p/CHxLlR4g8ny/ https://www.facebook.com/trunchbullpod/posts/157975092712391     Many thanks to Armchair Books of Edinburgh for letting us have one of their tote bags as a stocking.   Our intro music, What A Wonderful Day, is licensed under a Creative Commons Attribution 4.0 International License by Shane Ivers of silvermansound.com   Additional music this week was Holiday Weasel by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Hartglass & De Mattei: The ABCs of food starting with Apples, Beans, and CassavaCaryn and Gary re-script the ABCs (and DEFs) of food you definitely need to know about while in quarantine: making vegan, whole-food-plant-based Apple Cake and Apple Sauce; Bean Burgers; using Cassava Flour and Corn Masa Harina for tortillas. Links discussed this podcast:Nutritional Yeast Is for Hippies. ‘Nooch’ Is for Everyone.Meat is not essential. Why are we killing for it? by Jonathan Safran Foer.Listen to Caryn’s interview with Jonathan Safran Foer.Sweet Potato Cassava Tortilla recipe

My daughter’s writing assignment turned into a full-blown recipe for you all. --- Support this podcast: https://anchor.fm/gibber-ish/support

This simple Dorset apple cake is my mother's favourite, and I can always expect to be offered a slice when I stop by. The chunks of apple give bursts of flavour as well as a moist crumb, so it's about…

This simple apple cake is my mother’s favourite, and I can always expect to be offered a slice when I stop by. The chunks of apple give bursts of flavour…

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

This week's ep is a fall thunderdome: apple cake v. apple cake! Claire Saffitz v. Julia Turshen! Fancy v. Unfussy! Whipped cream v. CC frosting! Who will win? Only time will tell. Also, this episode marks a full rotation in our new format. Do you love or do you love??? (Options other than blind adoration will not be considered). Keep it EZ, y'all!

This episode shares one of the early conversations from Coffee's on Meaning of Life. It's a 30 min edit of a much longer conversation with Photographer, Francis Augusto. Together Francis and Lucie explore many views on a meaning for life, covering everything from duty to  curiosity to Apple Crumb Cake. 

NWP welcomes Elizabeth Minchilli!  The Italian Table delivers both parts of the fantasy and reality of Italian meals as they would be eaten on location. Combining menus and recipes with visual experience and inspiration--as well as insight into the traditions of the food and celebrations--it serves as a practical resource that gives home cooks and hosts step-by-step guidance on how to re-create these fabulous meals at their own tables. Menus and recipes include: Eating in the Market in Florence with Coward's Spaghetti, Pappa al Pomodoro, and Apple Cake; A Sunday Lunch in Emilia-Romagna with Ricotta and Swiss Chard Tortelli, Vegetable Pie, and Stuffed Pork Roast; and A Table by the Sea in Positano with Mozzarella on Grilled Lemon Leaves, Squid and Walnut Salad, and Jackie O's Spaghetti. With a resources section for Italian ingredients; headnotes brimming with interesting history, recipe shortcuts, and serving suggestions; and menu introductions detailing what to drink, how to set the table, and how to time the preparation and the party itself, this is an essential guide for home cooks and those who love to entertain. http://www.elizabethminchilli.com

Need a simple dessert to bring to a party or for invited guests? This apple cake is perfect! Very few ingredients, simple techniques and common equipment all combine to make this a wonderful addition to your baking regimen. Perfect when apples come in season, especially for those who are fortunate enough to have trees. Takes only 15-20 minute to get this entire cake ready to go into the oven. Bake for 50 minutes to 1-hour and you're ready to go. Gild the lily by glazing the top with apricot jam and butter warmed int eh microwave for that shiny finish. Enjoy this show? Consider supporting it by becoming a Harvest Eating Foodie

Caramel and Apple CakeCaramel and Apple Cake is a seriously yummy cake. Just perfect for the autumnal glut of apples, and once eaten, you’ll want to make it again and again.Grease or oil and line a cake tin.You will needFor the caramel apples50 g soft brown sugar45 g butter2 cored, peeled and chopped dessert applesAdd the sugar and butter to a shallow frying pan and heat on a low light to allow the sugar to melt - don’t stir it.Add the apples and increase the heat. Stir all around and when the bubbles are getting bigger, turn the heat off and cool.For the cake200 g butter150 g sugar1 tablespoon youhurt1 teaspoon vanilla extract3 tablespoons maple syrup3 eggs and 3 tablespoons of milk210 g self raising flour1 level teaspoon cinnamonGrating of nutmegAdd the butter, sugar, yoghurt, vanilla, maple syrup and beat togetherSieve the cinnamon and flour and nutmeg and fold a little of the mixture into the butter mixBeat in the eggs and the milkFold in , beat in the rest of the flour into the mixLine the tin with the applesBake at170ºC, 325ºF, Gas 3 for 30 - 40 minutes depending on the size of the cakeWhen cooled, spike the cake and drizzle the topping over the topFor the topping1 heaped tablespoon icing sugar3 tablespoons maple syrup

Kate Hackworthy founded her website, Veggie Desserts, as a place to share recipes for desserts created with vegetables (Hello, Kale and Apple Cake!). Her work quickly gained international press attention and a year after she started, she began winning awards. This led to a monthly national magazine column and in 2017 she released her debut cookbook, Veggie Desserts and Cakes.  The blog has since branched out to include vegetarian and vegan meals. Kate was born in Canada and moved to the UK in her late teens. Her previous career was in marketing and project management for a media company; releasing operas, ballets and documentaries on DVD. She also co-authored a travel book about London, wrote freelance bar and restaurant reviews for magazines and lived in a narrowboat. Kate is a mum to two small children.  She tries to give them healthy, fresh food. Her love of vegetable desserts started with the cake she made for her son’s first birthday. It was to be his first taste of chocolate, and although she wasn’t going to begrudge him that, she wanted it to be a bit better for him. After a few trials, his birthday vegetable cake was ready: one layer of chocolate beetroot and one layer of chocolate butternut squash. It wasn’t exactly healthy, but it was a big step up from a shop-bought cake. Thus began Kate's love of vegetable cakes! Since then, she's had ups (parsnip and lavender cupcakes) and downs (beetroot custard… shudder), but there is one certainty: no vegetables ever rot in her fridge.  If they don’t make it to the main course, they will make it to dessert.  Kate buys organic and local as often as she can.  She'd to grow more of her own beloved vegetables but her attempts have been rather poor so far: she spends a lot of time growing slug buffets. Today Kate lives in a house on land in Somerset where most mornings she scrapes weetabix off the floor.  Oh!  And she bakes, bakes, bakes all sorts of vegetable cake.  While her little ones play, Kate clatters about the kitchen divining new concoctions.

When I was in elementary school we were told the stories of the great American folk heroes that helped explore, settle, and exploit the American frontier. Some of you are old enough to remember the guys I’m talking about- Walt Disney made them famous back in the 1950’s. They actually showed us the cartoons in the classroom. There was Paul Bunyan with his Blue Ox, Babe, who conquered the north woods by chopping down and clearing out millions of acres of pine trees from Maine to Minnesota. And the steel driving man, John Henry, who could drive a rock drill with a sledgehammer faster than a steam powered machine, cutting tunnels through the Appalachian Mountains for the expanding railroads across the country. And Pecos Bill who was raised by coyotes on the high plains of Texas, used a rattlesnake as a lasso, once roped a tornado and rode it into submission, and scared all of the war paint of them Injuns, which made the painted desert. Yeah, kind of gave all of us in elementary school back then a warped sense of history, being that some of our greatest American heroes were completely made up bullshit. But, there was one of Disney’s American Legends that was an actual person; Johnny Appleseed. And according to Disney, he may have been the most IMPORTANT of all American frontiersmen. Johnny Appleseed Video https://www.youtube.com/watch?v=484AJlOnOnc According to old Walt’s cartoon, Johnny Appleseed’s story was told by an old settler who knew him well (more on that guy later). Armed with only a Bible, a bag of apple seeds, and a tin pot for a hat, Johnny was encouraged by his VERY own guardian angel to go west and plant orchard after orchard of apple trees from Massachusetts to Pennsylvania, over the Appalachian frontier into Ohio, Indiana, and Illinois, so the settlers across this growing land could have tasty apples to make Apple Tarts, Apple Cobbler, Apple Sauce, Apple Butter, Apple Fritters, Apple Cake, and, on and on and on. We were all taught that only because of Johnny Appleseed and his dedication to spreading the apple across our nation, we have that most American of foods, Apple Pie. But, there was one thing that Disney didn’t really explain; John Chapman, (his real name) wasn’t growing apples for Apple Pie. He was growing them for cider. And not the kind of cider that we let the kids drink on Halloween. No, John Chapman was cultivating orchards and nurseries of apples for one purpose; hard cider, Early America’s favorite alcoholic beverage.

Pierre Hermé is internationally recognized for his revolutionary pastry-making. He is the youngest person to be named France's Pastry Chef of the Year, and is also the only pastry chef to be honored with a Chevalier of Arts and Letters. Vogue named Pierre Hermé "the Picasso of Pastry". Pierre Hermé opened Maison Pierre Hermé Paris in 1997, and now has locations in Europe, Asia and the Middle East. In this video we watch a demonstration of his Venus Cake: Quince and Apple Cake with Rose English Custard Cream. Watch the full series at http://www.ciaprochef.com/wca/paris/

On today's show I walk you all through the procedure needed to make a nice apple cake. This is so easy and can be in the oven in less then 30 minutes. Reminiscent of typical French patisserie it's not too sweet and has great balance between crust, fruit and sweetness. A real winner. Make it gluten free by substituting your favorite gluten free baking mix or almond flour for a denser texture.

Deb Perelman writes the hugely popular US food blog Smitten Kitchen. She's a self-taught cook and aims to show that you don't need to be a trained chef, have fussy ingredients or even a big kitchen to produce delicious food.