Podcasts about Bake

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 (Jesse starts listing them at :51) before starting the episode.Red Wine Brownie CookiesMakes 18 large cookies2 sticks (16 tablespoons/226 grams) unsalted butter2 cups (473 ml) dry red wine, any variety⅓ cup plus 2 tablespoons (99 grams) granulated sugar, divided3¼ cups spooned and leveled all-purpose flour (416 grams)½ cup (45 grams) natural, unsweetened cocoa powder, sifted1 teaspoon baking powder1 teaspoon baking soda1 teaspoon kosher salt1½ cups (300 grams) packed light brown sugar2 large eggs, room temperature2 teaspoons vanilla extract8 ounces (227 grams) semisweet chocolate, roughly chopped (about 1⅓ cups)In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often to prevent the milk solids from burning, until the butter foams and then darkens in color slightly and is very fragrant, 4 to 6 minutes. Immediately pour the butter into a large heatproof bowl. Do not wash the pan.To the saucepan used to melt the butter, add the red wine and 2 tablespoons (32 grams) of the granulated sugar and bring to a simmer over high heat. (Be careful; the wine will sizzle when you pour it in the pan.) Reduce the heat to medium and simmer, stirring occasionally, until reduced to ⅓ cup (79 ml), 16 to 18 minutes. (The easiest way to test if the reduction is ready is to pour it into a heatproof measuring glass to see if it's at the ⅓-cup mark.) Pour the reduced wine into the bowl with the butter and let the mixture cool for 15 minutes.As the butter/wine mixture cools, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.Whisk both the brown sugar and the remaining ⅓ cup (67 grams) granulated sugar into the butter/wine mixture, then whisk in the eggs and vanilla extract until smooth. Add the flour mixture and stir with a rubber spatula until a soft dough forms, then stir in the chopped chocolate.Using a large 2⅓-inch (#16) cookie scoop or ¼-cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches apart on the prepared baking sheets (6 per sheet).Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops lose their shine but their cracks still appear slightly wet (don't be tempted to overbake), 11 to 14 minutes, then bake the remaining baking sheet of cookies on either rack. Let the cookies cool completely on the baking sheets.

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

We couldn't record this week. Instead of no episode, we decided to upload our 2nd episode from our other podcast Give me a Bake. We haven't been recording new episodes of Give me a Bake, but if you like it, let us know and maybe we will bring it back. We are trying out a new format so let us know how you like it. Like subscribe and leave us a review. 5 stars makes us feel fabulous! You can find more witty commentary on all our favorite movies at Two Chicks Talkin Flicks Email twochickstalkinflicks@gmail.com Twitter @2chicksNFlicks Instagram @twochickstalkinflicks https://linktr.ee/Twochickstalkinflicks https://www.buzzsprout.com/1326058

As Mother's Day approaches, we are reminded of the many female role models who have shared their unconditional love, wisdom, and support. Our guests today recall their mothers and the pearls of wisdom and mom-isms they bestowed. They will also be offering sage advice to other moms and mothers-to-be.We honor and bless all the mothers, wherever they may be. If you miss your mom, please know we are sending you extra prayers and love.  To all the women in our lives who have modeled faith, friendship, and devotion, Happy Mother's Day!Special Guests:Kelly Ingraham, Denver, ColoradoKelly grew up being empowered to dream big and being told that she could become whatever she wanted to be. Now a firefighter, Kelly reflects on the encouragement that her mom gave her that helped her reach her dreams and explains why her mom is the coolest person she knows.Vicki Chlanda, St. Louis, MissouriThere are now 19 million single-mother households in the U.S., but Vicki Chlanda's story of being a single parent is like no other. Vicki's oldest was 4 and her second 2 when her quadruplets were born - and no day has been "normal" ever since. With a strong faith and quiet confidence, Vicki will leave you inspired and amazed.Michelle Motley, Rocheport, MissouriMichelle Motley had a successful career with the U.S. Department of Agriculture but now enjoys a new challenge - grandmothering. With two grandchildren under the age of two, Michelle spends two days a week caring for the babies. Inspired by the example of her own mother, Michelle offers insight and wisdom that can benefit us all. Recipes from our momsMichelle:Jewish Apple Cake2c sugar3c flour3 tsp. baking powder1 tsp. saltAdd to the above1c Wesson oil4 eggs1/2c orange juice2 tsp vanillaBeat well and add 1c chopped nutsFilling:2c sliced apples1/2c sugar1 tsp cinnamonPour ½ batter in a greased bundt pan, place ½ of apples over top and sprinkle ½ of sugar and cinnamon over apples. Pour the remaining batter over this and add the balance of apples on top. Sprinkle with remaining sugar and cinnamon. Bake at 350 for 1hr and 45 mins.This cake is typically made for Rosh Hashanah because it is dietarily acceptable due to no meat or dairy.Denise:A recipe my mom wrote in my Betty Crocker cookbook 50 years ago – still true today: “My Dear Denise, to be a good cook, follow your recipe, then add a good measure of care and love.”Kelly:Banana Sour Cream BreadNote from Mama: This is half of the original recipe that called for 4 loaves. I add 2 eggs. I don't do the 1st step of coating the pans with cinnamon and sugar. I don't measure chocolate chips. I use 1 to 2 handfuls depending on how many I want in the bread.Yield: 2 loaves2 tablespoons white sugar1/2 teaspoon ground cinnamon1/4 cup and 2 tablespoons butter1-1/2 cups white sugar1-1/2 eggs (See Comments)3 very ripe bananas, mashed8 oz container sourcream1 teaspoon vanilla extract1 teaspoon ground cinnamon1/4 teaspoon salt1-1/2 teaspoons baking soda2-1/4 cups all-purpose flourChocolate chips2/3 cup and 1 tablespoon chopped walnuts (optional)Directions:Preheat oven to 300 degrees F (150 degrees C). Grease two 7x3 inch loaf pans. In a small bowl, stir together 2 TBS white sugar and 1/2 tsp cinnamon. Dust pans lightly with cinnamon and sugar mixture.In a large bowl, cream butter and 1 1/2 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in chocolate or nuts. Divide into prepared pans.Bake for 1 hour, until a knife inserted in the center comes out clean.

Kareem Queeman (@mrbakesweets) didn't become Mr. Bake overnight. He has been baking since 8. Now a rising voice in the LGBTQ+ community, he found his purpose by answering a difficult question: "If I was to leave this Earth tomorrow, would I be happy with the life that I've lived?" Listen now to learn about using media to share your voice, telling stories with products, and leaning into your power. Sponsored by: • Toast: All-In-1 Restaurant POS —

Melissa Ben-Ishay is the founder and CEO of the bite-sized-cupcake empire Baked by Melissa. Since Ben-Ishay and her partners founded the company in 2008, Baked by Melissa has sold over 250 million cupcakes, opened 14 brick-and-mortar stores, and created a thriving e-commerce business. Though Ben-Ishay always loved baking, she actually started her career in advertising, and after being let go from her role as an assistant media buyer, she went to her brother for advice. “Don't worry. It's the best thing that ever happened to you. … Go home. Bake your cupcakes. We'll start a business together,” he told her. From there, Baked by Melissa was born. Tune in to hear how Ben-Ishay continues to evolve her career, including stepping into the role of CEO of the multimillion-dollar company and her most recent pivot to TikTok sensation. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join us for another episode of Cannabis News, where we bring you the latest developments and controversies in the world of cannabis. In this episode, we pay tribute to the passing of Big Buddha, a beloved figure in the cannabis community who made significant contributions to the industry. We also explore a story of a grandmother who allowed her grandchild to bake cannabis cakes for a school project. The grandmother now faces prison time for allowing this to happen. But that's not all - we also tackle two of the most pressing questions in cannabis today: can it treat brain cancer, and does it cause schizophrenia? With new research shedding light on the complex relationship between cannabis and these serious health conditions, we delve into the latest findings and expert insights. Whether you're a cannabis enthusiast, a health professional, or simply curious about the latest developments in the industry, this episode offers a captivating and informative overview of the most important news and controversies surrounding cannabis today. Come and join in the discussion about any of these news articles on our cannabis growing forum, Discord server, or any of your favourite social networks. Visit our website for links.  Website: https://highonhomegrown.com Discord: https://discord.gg/sqYGkF4xyQ Youtube: https://www.youtube.com/highonhomegrown Thank you for downloading and listening to our cannabis podcast! I hope you enjoy this episode. 

Michael talks about putting good ingredients into the areas of your life to get the max out and be great.About the Crushing Your Fear Podcast Bio Michael Power is a #1 Best Selling Author, Speaker and the Host of the Crushing Your Fear Podcast and Founder of the Alpha Dad Project. He is also an Entrepreneur who has started multiple revenue generating companies both in the US and Europe. He has learned to conquer Fear through leaving the past behind, learning from it and adopting Gratitude and a Positive outlook for the future. On his Crushing Your Fear Podcast, Michael explains "We live in a Society of Fear. Everywhere we turn, fear is there. Most people we know are affected by fear in one form or another. We ourselves are consumed by fear - we can't move forward - we won't take chances – we 'fear' what others may ‘think' of us - and on and on and on. Enough! There is another way. We explore different areas in society, flush out the manipulation and empower you to overcome fear. Our guests are experts and give you the insight and tools needed to identify and conquer fear. So join us and Crush Your Fear!" Michael PowerHostCrushing Your Fear Podcastmichael@crushingyourfear.com Website: http://www.crushingyourfear.com/ Instagram: @crushingyourfear Facebook: @crushingyourfear Twitter: @crushingfear Tik Tok: @crushingyourfear Twitter: @michaelpower100 Subscribe to our Podcast! iTunes: https://podcasts.apple.com/us/podcast/crushing-your-fear/id1465751659 Stitcher: https://www.stitcher.com/podcast/craft-beer-storm/crushing-your-fear Blog: https://medium.com/@the_real_michael_power

Bake a file in the cake. Dig a tunnel with a teaspoon. Climb the barbed wire fence and outrun the hounds. Josh, Adam, and Jason discuss the prison escape movie. Don't let the screws and warden know that they talk about such films as Escape from Alcatraz, Cool Hand Luke, Escape from New York, O' Brother Where Art Thou?, and Chicken Run. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brickedpit/message

Guests Yoad Nevo - producer, mix engineer Waves Developer Paulee Bow Magical Synth Adventurer Youtube video Version: https://youtube.com/live/pTidptR3llw For preshow and Ad free version and much more: Patreon.com/sonicstate The Future of Mastering is Ozone 10 - Master Assistant - match your mix to a reference file, Stabilizer - clarity with intelligent adaptive mastering EQ, Impact Module - micro dynamics adjustments to enhance the rhythmic content   Head over to iZotope.com  now to get a 7-day free trial and save with the code SONIC10   Babyaudio.com  - save 15% on any purchases of their range of creative effect plugins, designed to add color and depth to your mixes. When checking out, use the code ST2023 00:11:37 EMOM Dates 00:12:27 Orange Vocoder - Finally! 00:17:48 AD: Baby Audio - Save 15% With ST2023 Code 00:18:48 More TE Luxury Goods 00:28:55 Homage to Kawai from UVI 00:40:21 AD: iZotope OZone 10 00:41:32 Softube Model 80 00:48:37 Bake Noise Abacus/Maths 00:54:47 Synth Vote On Gearspace Where to Watch/Listen - We now stream the live show to Youtube Live,  Facebook Live as well as at  Sonicstate.com/live every Weds at 4pm UK time- please do join in. Preshow available on Twitch. You can also download the audio version from RSS FEED 

Former Dolphin RB and Heisman Trophy winner RIcky Willams joins Tobin & Leroy show to talk football and Cannabis

Learn Polish in a fun way with short Episodes. On this episode we talk about  Rozpalić Grilla- Light up the Grill.   Donations https://www.podpage.com/learn-polish-podcast/support/   Store https://www.podpage.com/learn-polish-podcast/store/   Our Websites https://www.podpage.com/learn-polish-podcast/   https://learnpolish.podbean.com/     Find all Graphics to freely Download https://www.facebook.com/learnpolishpodcast     Start Your Own Podcast + Social Media & Donations https://bio.link/podcaster     All other Social Media & Donations https://linktr.ee/learnpolish   Spotify https://open.spotify.com/show/0ZOzgwHvZzEfQ8iRBfbIAp   Apple https://podcasts.apple.com/us/podcast/learn-polish-podcast/id1462326275   To listen to all Episodes + The Speaking Podcast + The Meditation Podcast + Business Opportunities please visit http://roycoughlan.com/ ===================================== 1st Episodes https://learnpolish.podbean.com/page/35/ ===================================== Now also on   Bitchute https://www.bitchute.com/channel/pxb8OvSYf4w9/   Youtube https://www.youtube.com/channel/UC9SeBSyrxEMtEUlQNjG3vTA   To get Skype lessons from Kamila or her team please visits http://polonuslodz.com/  -------------------------------------------------- In this Episode we discuss:   Kiedy jest ładna pogoda możemy robić grilla - When the weather is nice we can have a barbecue   W parku, w ogrodzie, w lesie- In the park, in the garden, in the forest   Grilla możemy robić na balkonie (grill elektryczny, gazowy)- We can make a barbecue on the balcony (electric, gas grill)   Węgiel do grilla- BBQ Charcoal   Podpałka do grilla- BBQ kindling   Rozpalić grilla- Light up the grill   Zapałki, zapalniczka- Matches, lighter   Rozżarzony węgiel- Burning coal   Możemy grillować kiełbasę, mięso, kurczaka, kaszankę- We can grill sausage, meat, chicken, black pudding   Grillować warzywa- Grill vegetables   Upiec ziemniaki na grillu- Bake potatoes on the grill   Przyprawy- Spices Graphic can be downloaded from here https://www.facebook.com/learnpolishpodcast --------------------------------------------------------------- If you would like Skype lessons from kamila or her team please visit http://polonuslodz.com/   All Polish Episodes / Speaking Podcast / Meditation Podcast / Awakening Podcast/ Polish Property & business Offers - http://roycoughlan.com/   Donations https://www.podpage.com/learn-polish-podcast/support/   Store https://www.podpage.com/learn-polish-podcast/store/   All Social Media + Donations https://linktr.ee/learnpolish   Start your own Podcast    https://bio.link/podcaster   Please Share with your friends / Subscribe / Comment and give a 5* Review  - Thank You (Dziekuje Bardzo :) )   #learnpolish #polishpodcast #learnpolishpodcast #speakpolish  

We've got some addictively delicious new launches to serve you this week, with a catch-up on what we've been wearing, and a dive into the postbag where answer your Perfume Prescriptions (including questions about fragrances to evoke the scents of freshly cut grass, and the smell of a dog's head…!) What We've Been Wearing…Nicola:@ffern.co Spring 21@ilapothecary Speak Your Truth / Beat the Blues (Aroma Rollers)@ilapothecary Feminine Happy Oil (body oil) https://www.ilapothecary.com Suzy: @akrofragrances Bake @givenchybeauty L'Interdit Édition Millésime Burning Neroli @ellisbrooklyn FloristListener Perfume Prescriptions: @zara Waterlily Tea Dress@loccitane_uk_ire Herbae@hermes Un Jardin Sur Le Toit@sisley Eau de Campagne @fredericmalle En Passant @guerlain L'Art & La MatiereCuir Beluga eau de parfum@allsaints Leather Skies@cleanbeauty_collective Clean Reserve Sueded Oud

Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking blogger, love for snacking cakes and easy-peasy bakes, and next cookbook.  This episode wouldn't be possible without our amazing baking partners, Red Star Yeast and C&H Sugar. Learn more about their products here: Red Star YeastC&H Sugar Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Brian on Instagram: @brianharthoffmanFollow Jessie on Instagram: @jessiesheehanbakes 

Mike Skyring of South Lyon, MI shares how he started a gourmet cookie bakery totally by accident, and how he quickly grew it into a very successful business by leveraging many marketing techniquesGet full show notes and transcript here: https://forrager.com/podcast/87

When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at 1:03) before starting the episode.Carrot Peel Candy1 cup (240 milliliters) simple syrup1 tablespoon orange blossom water, or 1/2 teaspoon orange extract1 pinch kosher saltPeels from 2 pounds (900 grams) organic carrots, washedPreheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.Bake until the carrot peels start to curl up, anywhere from 30 to 60 minutes, depending on their thickness. Then turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.Transfer to an airtight container and store in a cool, dry place for up to 48 hours.

Join us for episode 60 of Climate Change Roundtable, titled "Fake and Bake – Earth Day Edition.” This week's episode features a smackdown of how the media covers climate and weather stories – badly. For example, one of the stories this week made a claim about a heat wave in Great Britain, with temperatures forecast to 20°C which is 68°F – room temperature!Host Anthony Watts and expert weekly panelists H. Sterling Burnett and Linnea Lueken will show how media simply ignores basic facts and science when covering climate change.Also, we'll cover Earth Day, this Saturday on 4/22, and some of the craziness surrounding it.

Join us for episode 60 of Climate Change Roundtable, titled "Fake and Bake – Earth Day Edition.” This week's episode features a smackdown of how the media covers climate and weather stories – badly. For example, one of the stories this week made a claim about a heat wave in Great Britain, with temperatures forecast to 20°C which is 68°F – room temperature!Host Anthony Watts and expert weekly panelists H. Sterling Burnett and Linnea Lueken will show how media simply ignores basic facts and science when covering climate change.Also, we'll cover Earth Day, this Saturday on 4/22, and some of the craziness surrounding it.

Happy 4/20! Drake calls one of his friends to ask if he can come over and get stoned with them!

We reveal the answer to the riddle, We play Ikea Price is Right for a prize, Drake does his Wake & Bake with a friend, War of the Roses involves a 23 & Me test with a Cousin, & More!

Happy 4/20! Drake calls one of his friends to ask if he can come over and get stoned with them!

We reveal the answer to the riddle, We play Ikea Price is Right for a prize, Drake does his Wake & Bake with a friend, War of the Roses involves a 23 & Me test with a Cousin, & More!

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 (Reina Gascon-Lopez starts listing them at 1:03) before starting the episode.Coquito CookieMakes 36 cookiesCookies2 1/2 cups (300 grams) all-purpose flour1/2 teaspoon baking soda1/2 teaspoon kosher salt1 teaspoon ground cinnamon1/2 teaspoon grated whole or ground nutmeg2 sticks (1 cup/226 grams) unsalted butter, at room temperature1 1/2 cups (300 grams) granulated sugar2 large eggs, room temperature1 teaspoon coconut extract1 teaspoon rum extract1 1/2 teaspoons vanilla bean pasteIcing1 1/2 cups (60 grams) sweetened coconut flakes, toasted, for garnish2 cups (120 grams) confectioners' sugar, sifted1/4 cup waterHeat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.In a large bowl, sift or whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 2 to 3 minutes. While the butter and sugar are working, in a small bowl, whisk together the eggs, coconut extract, rum extract, and vanilla. Slowly pour into the creamed butter and sugar mixture, beating until fully combined.To avoid making a mess, turn the mixer off and carefully add the dry ingredients into the bowl. Turn on at the lowest speed and beat until just combined, making sure no floury patches remain. The dough should appear sticky and tacky. Chill the dough for at least an hour in the fridge.Using a tablespoon or small measuring scoop, scoop and roll the cookie dough into balls about 1½ inches in diameter. If your dough is very soft, you may want to use wet hands to roll the balls. Place on the prepared baking sheets spaced 3 inches apart. If you don't want to bake all of the cookies at once, simply freeze the rolled dough balls and portion them in a plastic freezer bag for another day. Thaw in the fridge overnight, then flatten and bake as you would with fresh dough.Using the bottom of a cup or mug, or just the palm of your hand, flatten each dough ball into a round, uniform shape about ½ inch thick. Repeat with the rest of the cookies.Bake for 12 to 15 minutes or until the edges are light brown, rotating the pan halfway through. Remove the baking sheets from the oven and tap them on the counter a few times to release the cookies from the parchment paper.Let cool for 5 minutes on the baking sheets, then remove the cookies to place on wire baking racks to cool completely before glazing. Make sure to keep the parchment and place it underneath the wire rack for easy cleanup when it's time to glaze and garnish the cookies.Make the icing: To toast the coconut flakes, place them in a dry large skillet or frying pan. Cook over medium heat until they're a light golden brown color, 3 to 5 minutes, making sure to stir often to keep from burning them. Transfer to a plate to cool.In a small mixing bowl, whisk together the sifted confectioners' sugar and water until it forms a thin, smooth glaze. Pour and spread a heaping teaspoon of glaze onto each cookie. Sprinkle each glazed cookie with some toasted coconut flakes. Enjoy!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/

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

I interview a friend who is an avid bike rider and cake maker. I realized after the interview, that I'm sticking with bread baking where you don't have to separate eggs, make a lemon curd, then the cakes, then cut them with a cake wire, then add the curd, then make and frost the actual cakes, putting it all together without having a cake slide. Oh, and they say learning to bake bread is hard. But maybe some of you are more adventurous than I and want to try your hand at cake baking. Aileen obtained the recipe from Bon Appetit magazine in 1994, so a vintage recipe that will never go out of style. Lemon Curd-3 cups of strained lemon juice, 2 cups of unsalted butter, 1/4 cup of grated lemon peel stove top medium heat until butter melts. In a separate bowl, whisk together 12 large egg yolks, 8 large eggs, 3 1/2 cups of sugar. Gradually add in hot lemon mixture whisking vigorously until thick and smooth about 5-10 minutes. Do not boil. Chill overnight and can freeze it too. Cake-preheat oven to 350 degrees. Line the bottom of 8 and 9 inch cake pans with 2 inch high sides with waxed paper. 8 cups of sifted cake flour, 4 tsp of baking powder, 3 tsp of baking soda, 2 tsp of salt-combine. Make in a separate container beat 2 cups of unsalted butter at room temperature in mixer gradually adding in 4 cups of sugar, then add in 10 large egg yolks one yolk at a time, beat in 2 Tablespoons of lemon peel, 1 Tablespoon of vanilla extract, then at a low speed, gradually add in the 4 cups of buttermilk. Beat 10 egg whites with 1tsp of cream of tartar until medium peaks form. Fold 1/2 of beaten egg whites into cake batter to lighten it, fold in remaining egg whites. Spoon batter into pans. Bake about 45 minutes. Cool 15 minutes before removing them from the pan. Frosting- 3 cups (24 oz) of cream cheese, at room temperature, 2 cups of unsalted butter at room temperature, 4 cups of powdered sugar, 1/2 cup of whipping cream. Return to the cakes, make sure they are cool, then slice each cake twice to produce three layers. HIC Kitchen Mrs. Anderson's Baking Adjustable Cake Slicer & Leveler 781723436887 | eBay. Amazon.com: 2PCS DIY Cake Slicer , Stratification Auxiliary , Bread Slice , Toast Cut, 5 Layers Leveler Slicer , Kitchen Fixator Tool (2, Green): Home & Kitchen Put the cakes on a cardboard cut out, while working with them. Layer in the lemon curd and blackberry jam. Then add in the lemon curd integrated with 2 1/4 cups of blackberry jam. Frost the cakes and refrigerate them. Happy egg separating and baking! --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

The Entrepreneurial Insights podcast kicked off season 4 with a live taping of a presentation on “Going to Market”.  The podcast features Kiamesha Wilson (Kaye's Pints & Scoops), Randy Stepherson (Superlo Foods - Stepherson's) and Art Seessel, formerly of Seessel's Supermarket.  These veteran entrepreneurs shared some excellent insight on the ins and outs of "going to market" with products successfully. We hope that you enjoy the show.   Links to items mentioned in the interview: Kaye's Pints and Scoops Superlo / Stepherson's Grocery Stores Junior Achievement of Memphis and the Mid-South Youth Villages   Recipe for Seessel's Chocolate Butter Pie, Reprinted from The Daily Memphian, January 22, 2023 Ingredients 1 cup granulated sugar 2 teaspoons cornstarch 1 teaspoon fine salt (see notes) 1 tablespoon nonfat dry milk powder 6 squares Ghirardelli 100% cacao unsweetened chocolate bar (see notes) 1 stick unsalted butter 2 teaspoons vanilla extract ½ cup Eagle Brand sweetened condensed milk 2 tablespoons hot water 2 large eggs Pie crust pastry, store-bought, or use pie crust recipe that follows   Directions Blend the sugar, cornstarch, salt and dry milk powder; set aside. Break chocolate bar in pieces as marked, put in bowl with butter and melt in microwave on butter or chocolate setting if your microwave has them. Otherwise, use power setting 2 or 3 and microwave two to four minutes until melted. Stir well. Blend vanilla, sweetened condensed milk and hot water. Microwave to 160 degrees (use an instant-read thermometer), about 30-60 seconds. Mix eggs, but don't whip. Add sweetened condensed milk mixture to eggs. Add chocolate; blend, then add to dry ingredients and mix on low speed until fully blended. Place pie crust in a 9-inch pan and pour in mix. Bake at 360 degrees for 30-45 minutes, depending on your oven. The pie will start to form a thin chocolate film on top. Check doneness by inserting a toothpick in center of pie. If it pulls out clean, the pie is baked. If it's wet, bake a little longer. Notes: The recipe is accurate as printed, but here are two tips. Jennifer Biggs uses about half the amount of salt, and Art Seessel thinks that five squares of chocolate is sufficient. These are taste preferences and won't affect the integrity of the pie. Makes one 9-inch pie. Seessel's Pie Dough Ingredients 1 ¼ cup all-purpose flour 11 tablespoons unsalted butter ½ teaspoon baking powder ½ teaspoon salt 3 tablespoons powdered sugar 1 teaspoon nonfat dry milk powder ½ teaspoon vanilla extract 1 medium whole egg   Directions  Mix flour and butter together until it forms pea-size balls. Mix baking powder, salt, powdered sugar and milk powder. Mix vanilla and eggs, then add everything together and mix only until dough comes together in one mass and sides of bowl are clean. Roll out pie dough into a circle (about 1/8” thick), fold dough in half, place onto half of the pie pan, fold the other half over the rest of pie pan, carefully pat the dough into the bottom and around the edges, then crimp into any form you desire. Dough should set in pan one hour before filling and is best used fresh. Note: If you refrigerate the dough (it will hold two to three days) or freeze it, store it in a Ziploc freezer bag and bring it to room temperature before using. Makes one pie crust.

Join baker, MasterClass instructor, and cookbook author Apollonia Poilâne on a sensorial journey—destination: roasted root vegetables under a breadcrumb blanket.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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Apollonia starts listing them at 2:38) before starting the episode.Winter Vegetable CrumbleServes 4 as a main course, 6 as a side½ cup (120 ml) extra-virgin olive oil2 large onions, thinly slicedFine sea salt and freshly ground black pepper4 garlic cloves, finely chopped3 large carrots, peeled and sliced2 large parsnips, peeled and sliced1 fennel bulb, stalks removed, fronds reserved, and bulb diced into ½- to ¾-inch (1.5- to 2-cm) pieces1 large or 2 small turnips, peeled and diced into ½- to ¾-inch (1.5- to 2-cm) pieces2 medium yellow or red beets, peeled and cut into thin wedges1 cup (128 g) coarsely ground bread crumbs (see page 181), preferably from Poilâne-Style Sourdough (page 50)1 tablespoon (3 g) finely chopped reserved fennel fronds⅓ cup (28 g) finely grated Parmigiano-Reggiano or other hard cheese (optional)2 teaspoons (2 g) finely grated orange or grapefruit zestPreheat the oven to 400°F (200°C).Warm ¼ cup (60 ml) of the olive oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until softened, about 2 minutes. Transfer the mixture to a 9-inch (23-cm) square baking dish and spread it out evenly.In a large bowl, toss the carrots, parsnips, fennel bulb, turnips, and beets with 2 tablespoons (30 ml) of the olive oil. Season well with salt and pepper. Spread over the onions in the baking dish.Bake the crumble for 15 minutes, then reduce the heat to 350°F (180°C) and bake until the vegetables are just tender, about 45 minutes.Meanwhile, in a medium bowl, combine the bread crumbs, chopped fennel fronds, the remaining 2 tablespoons (30 ml) olive oil, the cheese, if using, and the zest, and stir to mix.Remove the baking dish from the oven and sprinkle with the bread crumbs. Bake until the crumbs are golden, about 15 minutes longer.Serve warm or at room temperature.Winter Vegetable Crumble with Citrus Bread Crumbs is excerpted from POILÂNE:The Secrets of the World-Famous Bread Bakery © 2019 by Apollonia Poilâne. Photography © 2019 by Philippe Vaurès Santamaria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. 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/

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We're All Set is back with the original formula after a long run of special guests.  Rich and Uncle Free hold down the couch and give you the classic culture conversation that helped us take off.  And there was no shortage of news this week to get into.  The fellas jump right in discussing 6ix9ine's return to the scene getting jumped at LA Fitness. ( )Next, the fellas get into the conclusion of the Taxstone vs. Troy Ave saga including the egregious behavior by both parties.( ) On the sad side of things, the fellas discuss the shooting in Nashville and offer a moment of silence to the victims. ( ) Before the end of the first half, Rich and Free talk the Jonathan Majors precipitous fall from grace. ( ) After that, Free checks in with the We're All Flee segment aka Drip Report.  Right after the break, Rich gives the Elite Scumbag of the week. () The fellas wrap the episode talking sports including Lamar Jackson, Bronny James and other sports news. ()Lastly, don't miss Free's investigative reporting on the Ice Spice chain robbery. ( ) What's real and what's not? Tap in, like, and subscribe. Podcast Audio links Apple -https://podcasts.apple.com/us/podcast/were-all-set/id1476457304 Spotify - https://open.spotify.com/show/6frdwXOehWMk5OPj2YnAMa Google Pods - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9jMzdmZmY4L3BvZGNhc3QvcnNz Amazon - https://music.amazon.com/podcasts/999d5d4e-975e-4611-8344-96ab3103955b/we're-all-set Overcast - https://overcast.fm/itunes1476457304/were-all-set Pocket Casts - https://pca.st/cwq90uyd Radio Public - https://radiopublic.com/were-all-set-8jOkel Stitcher - https://www.stitcher.com/podcast/anchor-podcasts/were-all-set-6www.youtube.com/c/WereAllSetPod --- Send in a voice message: https://podcasters.spotify.com/pod/show/weare-allset/message Support this podcast: https://podcasters.spotify.com/pod/show/weare-allset/support

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:16) before  starting the episode.(P.S. Missing some tools? We've linked to the equipment that Carla uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) Cranberry Ginger Linzer Torte Cookies3 1/2 cups all-purpose flour1/2 teaspoon salt1 teaspoon ground ginger3/4 pound unsalted butter, room temperature1 cup granulated sugar1 teaspoon vanilla extract3/4 cup cranberry ginger filling (see recipe below)Confectioners' sugar, for dustingCranberry ginger filling12 ounces cranberries2 cups sugar2 tablespoons fresh ginger, gratedZest of 1 orange1/2 cup fresh orange juice (from 1 medium orange)Pinch of saltHeat oven to 350°F.In a medium bowl, sift together the flour, salt, and ground ginger. Set aside.In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until just combined. Add the vanilla. Gradually add in flour mixture on low just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.Roll the dough 1/4-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, cut a hole from the middle of each round in a desired shape. Place the cookies on a parchment lined baking sheet and chill for 15 minutes.Bake the cookies for 20-25 minutes, until the edges just begin to brown or the cookies are crisp. Remove from oven; let cookies cool for a minute on the pan, then remove to a wire rack and allow to cool completely.Place a teaspoonful of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with powdered sugar. Place the powdered sugared tops on the filled bottoms. Can be stored in an airtight container at room temperature for up to three days.Cranberry ginger fillingCombine all ingredients, plus 1/4 cup water, in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

The are delicious.

Join Caroline Wilson and Corrie Perkin for Ep 260 - Doesn't Saying Sorry Work Wonders This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES LIVE PODCAST EVENT thanks to Red Energy. Join us at the Sorrento RSL on Wednesday 26 April between 5pm - 7pm for a live podcast recording. Book your tickets now via the link HERE and https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie-jdgyj   This week on the podcast we discuss PM Anthony Albanese's apology to Vietnam Veterans for the poor treatment and lack of acknowledgement they received when they returned from service.   Plus Caro has an update for us on Gillon McLachlan's replacement and thoughts on what happens to an organisation when the boss stays too long.   In The Cocktail Cabinet for Prince Wine Store Myles Thomspon suggests some great pairings for Easter dining including; Escarpment 'Blanc' Pinot Blanc 2020 Querciabella Mongrana 2020 Yalumba Antique Tawny 375ml Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.   In BSF for Red Energy' The Passion of Private White by Don Watson Maestro In Blue on Netflix One Tray Chicken from the Weekend Australian (see recipe below)   Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. One Tray Chicken 6 chicken thighs, bone in, skin on 500g kipfler potatoes, peeled and chopped into roughly 2 cm pieces 500g cherry tomatoes, left whole ½ cup green olives in brine, pitted and halved ¼ cup of olive brine ½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed ½ lemon – halved, then finely sliced, skin, flesh and all ½ cup fresh oregano, leaves picked Salt flakes, freshly ground pepper 4 tablespoons red wine vinegar   Preheat over the 200C, in a large deep sided baking dish add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top. Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You're looking to create a chunky paste. Stir in olive oil and vinegar. Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces. Snuggle the chicken, skin side up, on top of everything. Season with extra salt and pepper. Bake in the oven for 40-50minutes or until golden, bubbling, juicy and irresistible.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Hi Bakers, If you love caramel and chocolate these are for you! Twix lovers? These bars have the same appeal as the candy but with better-tasting layers… and you get an entire pan to enjoy! No judgment here about how many pieces you had to “taste”… I modified this recipe for gluten-free by reducing the amount of butter in the shortbread and adding some different flours to give the bars the right texture. I hope you love these decadent treats as much as I did. Treat yourself to something special and curl up with one of these and your favorite hot drink-Carolyn Gluten-Free Millionaire Bars Modified for gluten-free from Sugar Spun Run's recipe for Millionaire Bars makes one 8”x8” pan Shortbread Wet Ingredients 12 tablespoons butter, softened 1/4 cup granulated sugar 1/3 cup brown sugar, lightly packed 1 large egg yolk 1 teaspoon vanilla extract Dry Ingredients 2 cups Cup4Cup Gluten-Free flour 1/4 cup blanched almond flour 1 teaspoon sweet rice flour Spread evenly into the bottom of a greased or lined 8”x8” pan. Bake for about 25-30 minutes or until shortbread is golden brown all over and cooked in the center. Let cool completely. Once the bars are cool, start making the caramel layer. Caramel 1-14 ounce can of sweetened condensed milk 8 tablespoons butter 1/2 cup brown sugar 2 tablespoons corn syrup 1/2 teaspoon salt 1/2 teaspoon vanilla extract Add all the caramel ingredients to a medium-sized saucepan and heat on medium until the butter melts. Stir constantly and cook for about 5-10 minutes or until caramel thickens, deepens in color, and pulls away from the edge of the pan when stirred. The temperature should reach about 230-235F. Pour over the cooled bar cookie layer and spread evenly. Let cool completely. Once the caramel has set and is cooled, prepare the chocolate layer. Chocolate Ganache 3 cups semi-sweet chocolate 1/2 cup heavy cream Heat cream in a  medium-sized microwave-safe bowl until warm but not boiling. Add chocolate and stir. If the chocolate is not completely melted, heat the mixture in 5-10 second intervals in the microwave. Stir until just smooth. Spread over the cooled caramel layer. Let the chocolate layer completely cool. Brush the top of the chocolate with some gold leaf if desired to make the bars even fancier. Cut into squares and enjoy! --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Is UCONN a true blue blood? I Is the women's CBB game in a better spot than the men's? Plus, Lake & Bake

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sarah starts listing them at 1:15) before  starting the episode.(P.S. Missing some tools? We've linked to the equipment that Sarah uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) Chocolate Sugar Cookies2 cups (284 grams) all-purpose flour1/2 cup (50 grams) Dutch-process cocoa powder3/4 teaspoon baking soda3/4 teaspoon salt1 cup (2 sticks or 227 grams) unsalted butter, at room temperature1 3/4 cups (350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling1 large egg plus 1 large yolk2 teaspoons pure vanilla extractAdjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper.In a small bowl, combine the flour, cocoa powder, baking soda, and salt.In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 3/4 cups (350 grams) of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until combined.Place the remaining 1/2 cup (100 grams) of sugar in a medium bowl.Scoop the dough into 1 1/2-ounce (45-gram) portions (2 tablespoons). Roll each ball in the sugar. Place 8 cookies on each sheet pan.Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle, 12 to 14 minutes.Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

What comes to mind when you hear the word rest? Is it a hammock swaying between two trees? Is it a slow afternoon in the kitchen, or laughter around a table with friends? Perhaps rest feels like something elusive, something you want but can't find time to claim? Or maybe it just seems lazy when there is so much that must be done. In this episode of Kitchen Meditations, we're going to spend some time reflecting on what these complicated feelings might be. Bake and Pray, Any Day: On Demand

LTN Pod Episode 304 begins with a Gem Droppin' Session on ODB only wanting to participate in playoff games, next we go to the kitchen for some "Thursday Night Leftovers" before transitioning to the closing of the show with my NFL week 14

We're halfway through the series and the remaining 8 bakers are being watched ever closer by Paul and Mary, as this week we see tray bakes in the signature, tuiles in the technical and biscuit towers in the showstopper. Only 7 can get through to next week and one step closer to the treasured Bake Off final. Join Sarah, Jane, Howard and Dan for Bake with a Legend's Series 4 Throwback Podcast as they spill the tea and discuss biscuits.The big news once again from Bake With A Legend is that not only are we still having great fun hosting regular online baking classes every weekend, but this year we are going to be baking along with season 4 and teaching a virtual class of either the signature, the technical or even the showstopper challenge EVERY SUNDAY at 5pm UK from 5th March to 7th May. So, to take your enjoyment of our past series review to a new level, you can sign up for all 10 classes at a special price or we have limited places held back to sign up week by week. Places are limited! Click here for more information and to sign up.We have many other virtual classes on sale now for you to enjoy and learn from the comfort of your own home. The classes are great fun and if you use the code PODCAST at checkout you'll get 10% off, whilst gift vouchers and bundle packs are also available. You can check out our online baking classes on our website.*** If you enjoyed this podcast please do leave us a review, it'll help ensure more Bake Off fans find us and would be a huge motivation for to keep making these podcasts for you. Please note we're not affiliated to the show itself or Love Productions, but we're huge fans of their work.***You can contact us with any queries or questions at thebakedown@bakewithalegend.com. Hosted on Acast. See acast.com/privacy for more information.

Anna Olson is a professionally trained chef, the internationally known host of Food Network's Bake with Anna Olson, and the Oh Yum with Anna Olson channel on YouTube (which has over 1.3 million subscribers!). In addition, she is the author of ten bestselling and award-winning cookbooks, including Baking Day with Anna Olson and Set for the Holidays with Anna Olson. Anna also has her own bakeware line, Anna Olson Kitchen. She lives in Ontario, Canada, with her husband, Michael. Inside Baking Wisdom lies the answer to every baking question you've ever had (and many you haven't yet), plus over 150 perfected recipes—both savoury and sweet—for bakers of all skill levels. Get inside Anna's baking brain, as she shares a career's worth of experience to build a true masterclass in baking. LISTEN TO THIS EPISODE IF: You have a side gig or passion project that gives you energy You love the Food Network and the art of baking You are a foodie You want to learn how to transition into a career that fits your life's purpose You want to become more confident in the kitchen and in life You can learn more about Anna: www.annaolson.ca Youtube: Oh Yum with Anna Olson All Social Channels: @chefannaolson

When Julie was a senior at Cornell, she took an entrepreneurship class that required her to start a business. She and a few classmates launched the tremendously successful "Quickie Cookie." After selling that business she spent decades in the fashion industry, until a craving to be an entrepreneur again inspired her, and an idea exploded.She built Baked in Color, the most  beautiful, colorful chocolate chip cookies you have ever seen. Armed with knowledge from her Cornell class and the skills she honed in fashion merchandizing, she has been profitable since year one.You will love her story, her energy and you will love HER!Find extreme happiness here:https://www.bakedincolor.comInstagram, Facebook and TikTokhttps://www.bakedincolor.comNot sponsored by or affiliated with Cornell University

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before  starting the episode.Creamy Tahini “Mac + Cheese” with Tater Tots1 pound short pastaSea salt7 ounces green beans, cut to 1-inch lengthsJuice of 1/2 a lemon1 garlic clove, very finely chopped2 tablespoons nutritional yeast1 tablespoon extra-virgin olive oilFreshly ground black pepper2 pounds frozen tater tots, defrostedPreheat oven to 400˚F. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies. For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper. Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Are you a salt fiend? Or someone who prides yourself on the fact that you don't need any to enjoy what you eat? Did you know that salt is one of the most important, if underappreciated ingredients in just about every dish? It plays so many roles in our food, aside from just aiding the flavor. And it's been a powerful political tool throughout history too. How does that reshape your understanding of Jesus' quip, “you are the salt of the earth”? Buy tickets to our Holy Week Bake & PrayOrder Kendall's book By Bread Alone Kale Salad: 1 teaspoon diced red onion2 tablespoons balsamic vinegar1/4 cup olive oil2 tablespoons finely grated Parmesan cheese3 small bowls of kaleTwo pinches of salt1/2 of your favorite croutons (my favorite? Homemade using the leftovers of my latest Bake & Pray loaf!) Place the red onion in a glass jar and cover with the balsamic vinegar. Let sit for 10 minutes, then add the olive oil. Once combined, stir in the Parmesan cheese. Divide the kale between three bowls, massaging a pinch of salt into one and letting it sit for five minutes. Add dressing and croutons to all three bowls, then salt one of the unsalted bowls. Taste all three and observe the differences based on the use of salt! If you're a fan of Kitchen Meditations, then you'll love listening to the ⁠audiobook version of By Bread Alone⁠—narrated by Kendall Vanderslice. Now through April 17 you can listen for 50% off. ⁠Start listening today⁠.

The Alan Cox Show

They were American girls. This week, the boys are dishing with influencer, podcaster and internet personality (his words) Harry Hill. Harry was brave enough to brocast with the straights on olive branch jawnz, getting recruited to be a Red Bull girlie, what exactly he does for a living and how he explains it to his parents, his most shameless brand deals, the mental illness that accounts for recording solo, why you should never date a clone, TF's standing in the gay community, how to deal with haters, from sitting front row at Coach to flying coach, memes hitting a million likes, why selling out is fun, midwest vs. NYC dudes, the dream of getting caught up in big city polycule drama, being straight until proven gay, blowjob gender wars, his official ruling on edgelord slang, an Abercrombie back prediction, his creepy obsession with dolls, voluntarily hanging out with rando fans, gay sneakerhead representation, seeking a sugar daddy arrangement to cop Balenciaga and much more on this playful and proud episode of The Only Podcast That Matters™. For more Throwing Fits, check us out on Patreon: www.patreon.com/throwingfits.

It was a really important day in free agency for the Bucs. The Pewter Report squad provides their reactions on the re-signings of Lavonte David and Anthony Nelson, plus the signing of quarterback Baker Mayfield. The Bucs are looking better after these moves.

Back from a little vacation - Older guys love Bob Walk - Big weekend for Taylor Swift the Eras Tour kicked off obviously everyone is excited... However Mike wants to Power Rank the 40+ songs on her set list - Pitt Basketball... Pens.... New Steelers - Nasty Nate and the Big Meaty Boys - Have anything fun for the show or want to say hi.. Listen on the iHeartRadio App... Hit the little mic and leave us a talkback message

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This March 14, Short Wave is celebrating pi ... and pie! We do that with the help of mathematician Eugenia Cheng, Scientist In Residence at the School of the Art Institute of Chicago and author of the book How to Bake Pi. We start with a recipe for clotted cream and end, deliciously, at how math is so much more expansive than grade school tests.Click through to our episode page for the recipes mentioned in this episode.Plus, Eugenia's been on Short Wave before! To hear more, check out our episode, A Mathematician's Manifesto For Rethinking Gender.Curious about other math magic? Email us at shortwave@npr.org.

Comedians Pete Holmes and Jonathan Kite join me for some impression lessons, armchair therapy, and vegan meatloaf Follow Pete: https://www.instagram.com/peteholmes  Follow Jonathan: https://www.instagram.com/jonathankite VEGAN MEATLOAF Onion Carrots Celery Garlic Chickpeas Breadcrumbs Flaxseed Nutritional yeast Soy sauce Ketchup   1. Add the chickpeas to a bowl and mash 2. Sauté the onions, carrots, celery, and garlic in olive oil 3. Add the sautéed vegetables and remaining ingredients. Stir to combine 4. Press the loaf mixture down into the pan. Cover with foil and bake for 30 min 5. In a small bowl, mix ketchup and soy sauce for the topping 6. After 30 minutes, remove foil and cover loaf with topping. Bake for 15 more min   SESAME KALE Chopped kale Toasted sesame oil Garlic powder Salt Red pepper flakes Sesame seeds   1. Heat the sesame oil in a large pan, then toss in the kale 2. Add the salt, garlic, and red pepper flakes and cook for 5-7 min 3. Remove from heat, add sesame seeds, and serve   MASHED CAULIFLOWER Cauliflower Garlic Almond Milk Salt and pepper   1. Bake cauliflower and garlic in oven for 30 min 2. Add cauliflower, almond milk, garlic, salt, and pepper to blender. Blend until smooth   This episode is brought to you by Ship Station. Get a 60-day free trial at http://www.shipstation.com/burning Thanks to ShipStation for sponsoring the show!   SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED AT SEA: http://www.bertkreischercruise.com For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com  For #THEMACHINEMOVIE Updates: TheMachine.Movie   For SOMTHING'S BURNING: https://bertyboyproductions.com/somet... For MERCH: https://store.bertbertbert.com/