Podcasts about Bake

Mina and Domonique recap the first Monday Night Football double header of the season — Baker Mayfield and the Buccaneers getting it done against the Texans, and Justin Herbert's Chargers taking down the Raiders. Then they give their Winners and Woofs of Week 2:

 In this week's episode, we spotlight the adorable and surprisingly ancient Scots Dumpy chicken. Fiona and Hugh Osborne from English Country Life join us to talk about the changing seasons and the many fall tasks on the homestead. We share our recipe for an absolutely delicious Apple and Sausage Breakfast Bake, and throw in some retail therapy with wire garden cloches. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Naturewise Silkie & Layer Ornamental Feed: https://nutrenaworld.com/products/naturewise-silkie-and-ornamental-layer-feed/?utm_source=_coffeewithchickenladies&utm_medium=_podcast&utm_campaign=_poultry_nutrena_naturewise_silkie-ornamental-layer_mofu_launchBright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Apple and Sausage Breakfast Bakehttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/apple-and-sausage-breakfast-bake/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Join host Samuel Goldsmith as he welcomes the vibrant and inspiring Janusz Domagała. Star baker, cookbook author, and fan favourite from The Great British Bake Off. In this episode, Janusz shares his colourful journey from baking in his family kitchen in Poland to winning hearts on national TV and beyond. Discover the stories behind his debut cookbook "Baking with Pride," the creative process of turning his home into a cake-inspired Instagram sensation, and the lessons learned from high-pressure baking competitions. Janusz opens up about his favourite dishes, kitchen disasters, and the importance of cooking with love, pride, and a sense of humour. Whether you're a passionate home baker, a Bake Off superfan, or just love a good food story, this episode is packed with laughter, heartfelt moments, and practical tips you can use in your own kitchen.Janusz Domagała became the instant stand-out star on 2022's Great British Bake Off when he rightfully declared himself the "Star Caker in the Bake week" in episode one. Having moved to the UK from Poland 11 years ago, Janusz not only achieved his dream of appearing on the show but also went through to the semi-finals and his popularity with the British (and international) public has only grown along with this journey. A keen LGBTQIA+ activist, Janusz was named Gaydio's LGBTQ+ champion of the year 2023, is a regular at British Pride events and lives in Brighton with his partner and their sausage dog, Nigel.Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hyperliquid's USDH ticker set off the most dramatic “RFP” in recent memory. The crew breaks down why Native Markets ran away with validator support, whether the process was theater or strategy, and how the Bake-off became a marketing masterstroke—and potential leverage on Circle. We dig into Polymarket odds, the last‑minute Paxos bribery allegation (denied), and what this means for future “native” stables on Solana, app chains, and beyond. Welcome to The Chopping Block – where crypto insiders Haseeb Qureshi, Tom Schmidt, Tarun Chitra, and Robert Leshner chop it up about the latest in crypto. This week, we're joined by Guy founder of Ethena as a special guest, as a single ticker (USDH) sparked a weeklong spectacle: Hyperliquid's “Bake-off” to award the USDH stablecoin brand. Native Markets surged ahead as validators signaled support, Paxos rallied late with partners and incentives, and Ethena ultimately withdrew. Was this always a vibes‑based beauty contest, or a deliberate move to pressure Circle and re‑route bridge yield? We parse the incentives, the governance, and the market microstructure — and peek at what happens if every big chain/app tries the “native stablecoin” playbook. Show highlights

Here's the thing. Connecting thousands of devices is the easy part. Keeping them resilient and secure as you grow is where the real work lives. In this episode, I sit down with Iain Davidson, Senior Product Manager at Wireless Logic, to unpack what happens when connectivity, security, and operations meet in the real world. Wireless Logic connects a new IoT device every 18 seconds, with more than 18 million active subscriptions across 165 countries and partnerships with over 750 mobile networks. That reach brings hard lessons about where projects stall, where breaches begin, and how to build systems that can take a hit without taking your business offline. Iain lays out a simple idea that more teams need to hear. Resilience and security have to scale at the same pace as your device rollouts. He explains why fallback connectivity, private networking, and an IoT-optimised mobile core such as Conexa set the ground rules, but the real differentiator is visibility. If you cannot see what your fleet is doing in near real time, you are guessing. We talk through Wireless Logic's agentless anomaly and threat detection that runs in the mobile core, creating behavioural baselines and flagging malware events, backdoors, and suspicious traffic before small issues become outages. It is an early warning layer for fleets that often live beyond the traditional IT perimeter. We also get honest about risk. Iain shares why one in three breaches now involve an IoT device and why detection can still take months. Ransomware demands grab headlines, but the quiet damage shows up in recovery costs, truck rolls, and trust lost with customers. Then there is compliance. With new rules tightening in Europe and beyond, scaling without protection does not only invite attackers. It can keep you out of the market. Iain's message is clear. Bake security in from day one through defend, detect, react practices, supply chain checks, secure boot and firmware integrity, OTA updates, and the discipline to rehearse incident playbooks so people know what to do when alarms sound. What if you already shipped devices without all of that in place? We cover that too. From migrating SIMs into secure private networks to quarantining suspect endpoints and turning on core-level detection without adding agents, there are practical ways to raise your posture without ripping and replacing hardware. Automation helps, especially at global scale, but people still make the judgment calls. Train your teams, run simulations, and give both humans and digital systems clear rules for when to block, when to escalate, and when to restore from backup. I left this conversation with a simple takeaway. Growth is only real if it is durable. If you are rolling out EV chargers, medical devices, cameras, industrial sensors, or anything that talks to the network, this episode gives you a working playbook for scaling with confidence. Connect with Iain on LinkedIn, explore the IoT security resources at WirelessLogic.com, or reach the team at hello@wirelesslogic.com. ********* Visit the Sponsor of Tech Talks Network: Land your first job  in tech in 6 months as a Software QA Engineering Bootcamp with Careerist https://crst.co/OGCLA

Damson Cheesecake Cream Damson Puree 500g damsons 200g granulated sugar Place the damsons and sugar in a pan and allow to gently simmer until the fruit is pulpy and any fruit removed from the stone. Scoop out the stones with a peascoop or a slotted spoon.Blend the pulp and then pass through a sieve. Store in sterilized jam jars. 250g mascarpone 150ml double cream 1 teaspoon vanilla paste 2 tablespoons icing sugar 150ml natural thick yoghurt 200g damson puree Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream. Spoon into 4 bowls and drizzle more damson puree on top.Blackberry thumbprint biscuits Blackberry jam 750g blackberries 350g granulated sugar If you don't have a temperature probe place a saucer in the freezer. Place blackberries in a heavy based saucepan and cook over low heat for 5 minutes. Add the sugar and bring the mixture to the boil then turn heat down to a simmer. Cook until the mixture reaches 105oF on a probe or add a little to the chilled saucer and it should set straight away. Should take about 10 minutes of simmering to get to this stage. Spoon into sterilized jam jars and seal. 250g plain flour 150g butter, diced 75g castor sugar 2 egg yolks Blackberry jam ( or jam of your choice) Rub the flour and butter until the mixture resembles fine breadcrumbs. Mix in the sugar and then add the egg yolks. Bring together. Line 2 trays with parchment paper and set oven to 180oc. Make small balls of the mixture ( around 25g each) and place on trays. Press your thumb into the middle of each biscuit and add some jam. Bake for about 20 minutes or until golden. Allow to cool. Store in an airtight container.

In today's episode of Reddit Podcast, a wild Karen completely loses it. You won't believe how this one ends! Sit back, relax, and enjoy this binge-worthy Reddit podcast, featuring Karen freakouts, entitled people stories, and pro revenge tales.

Only one month left in the regular season and EVERY MATCH is a must win. Travis, Darren, and Vince are here for a FULL PREVIEW of LAFC v San Jose. We talk injury concerns, play a deeply embarrassing game about all of our new signings, and finally have a long detailed conversation about jelly fish. Want to see Travis have a panic attack on camera? This one is for you! WHAT DID BRUCE ARENA DO?Want to skip straight to the soccer talk? Banter ends at 7:15Join our Patreon and help us keep making this show.Merch and more at HappyFootSadFootPod.comYouTube: @happyfootsadfoot Twitter: @HaFoSaFoInstagram: @happyfootsadfootTikTok: @happyfootsadfoot Hosted on Acast. See acast.com/privacy for more information.

The crew is back at it on the Wake & Bake Show with hot takes and wild debates!

This week, we discuss donuts and sample a few of our favorite varieties.

Babette Kourelos is a Vancouver artisan baker whose debut cookbook Babette’s Bread was named one of The Globe and Mail’s Top 100 Books of 2024. She spoke to Andrew Carter.

Yumi is drawn to a book called The Regional Italian Cookbook but hits some speed humps in trying to make the perfect Potato Cake.Can you pronounce Spressa delle Giudicarie? In this episode you can hear Yumi make multiple attempts to say the name of the cheese, which we were unable to find (email us if you know where to get it! foodfixemail@gmail.com ) Grease with butter a 23cm cake tin and drizzle with olive oil.Pre-heat the oven.Run 1kg of peeled potatoes through a grater.Mix with 1 egg, beaten with 200ml water.Fold through 120g plain flour (or less).season with salt and pepperMix well then put into greased tin.Top with curls of butter (I used about 100g).Top with handfuls of grated Fontina cheese or Spressa delle Guidicarie cheese.Bake on 180C for 35 mins.Serve hot! Hosted on Acast. See acast.com/privacy for more information.

Sage Steele is today's guest on the "Success is a Choice" podcast, hosted by Jamy Bechler. Sage is one of the most popular broadcasters out there as a long-time ESPN Sportscenter anchor. If you would like to watch this episode, head on over to https://www.youtube.com/@CoachBechler Episode Time Stamps ... 1:00 - Doing events like Miss America Pageant and the Spelling Bee 1:44 - What her Miss America talent would be 2:00 - Favorite thing to Bake 3:50 - Hardest event to prepare for 6:30 - Growing up as an Army Brat 10:00 - Coming from a mixed family 12:30 - Overcoming a rough start to her broadcasting career 18:30 - Getting hit by a Jon Rahm golf ball 21:15 - Women's sports 25:30 - Going on Bill Maher's show 28:00 - What's next? 31:40 - Wardrobe at ESPN 33:20 - Professionalism during lawsuit Sage Steele was a fixture at ESPN from 2007-2023, hosting countless big events include the Super Bowl, The Masters, The NBA Finals, the World Series. She also hosted the Scripps National Spelling Bee, the Miss America Pageant, and Dick Clark's New Year's Rockin' Eve just to name a few. She is now host of the Sage Steele show. Connect with Sage ...  INSTAGRAM: @SageSteele  X: @SageSteele FACEBOOK: @OfficialSageSteele WEBSITE: SageSteele.com YOUTUBE:    / @thesagesteeleshow   Learn more about Sage's lawsuit against ESPN:  https://www.foxnews.com/opinion/sage-steele-winner-beat-espn-censors-scored-victory - - - - Each week, the SUCCESS IS A CHOICE podcasting network brings you leadership expert Jamy Bechler and guest experts who provide valuable insights, tips, and guidance on how to maximize your potential, build a stronger culture, develop good leadership, create a healthy vision, optimize results, and inspire those around you. - - - -  Please follow Jamy on Twitter @CoachBechler for positive insights and tips on leadership, success, culture, and teamwork. Check out our virtual sessions for parents, coaches, students, and administrators at FreeLeadershipWorkshop.com. These sessions are free and cover a variety of topics. - - - -  The Success is a Choice podcast network is made possible by TheLeadershipPlaybook.com. Great teams have great teammates and everyone can be a person of influence. Whether you're a coach, athletic director, or athlete, you can benefit from this program and now you can get 25% off the price when you use the coupon code CHOICE at checkout. Build a stronger culture today with better teammates and more positive leaders.  If you like quotes, then you'll want to check out Jamy Bechler's book "The Coach's Bulletin Board". It contains thousands of insights, thoughts, and quotes are contained in this book. Please visit JamyBechler.com/BulletinBoardBook to get your signed copy. - - - -  Please consider rating the podcast with 5 stars and leaving a quick review on iTunes.  Ratings and reviews are the lifeblood of a podcast. This helps tremendously in bringing the podcast to the attention of others. Thanks again for listening and remember that “Success is a choice. What choice will you make today?” - - - -  Jamy Bechler is the author of nine books including "The Captain" and "The Bus Trip", host of the "Success is a Choice Podcast", professional speaker, and trains organizations on creating championship cultures. He previously spent 20 years as a college basketball coach and administrator.  TheLeadershipPlaybook.com is Bechler's online program that helps athletes become better teammates and more positive leaders while strengthening a team's culture. As a certified John Maxwell leadership coach, Bechler has worked with businesses and teams, including the NBA. Follow him on Twitter at @CoachBechler. To connect with him via email or find out about his services, please contact speaking@CoachBechler.com. You can also subscribe to his insights on success and leadership by visiting JamyBechler.com/newsletter.

Roast Apricots 8 apricots 1 tablespoon honey 1 tablespoon light brown sugar Cut the apricots in half and place cut side up in a baking dish. Mix the honey with the sugar and drizzle over the top of the fruit. Place in a 180oc oven for 15 minutes.Coffee Cream 50ml espresso 275ml double cream 75g chopped white chocolate 250g mascarpone 2 tablespoons icing sugarWarm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted. Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Nut Crunchies 380g mixed nuts ( I used almonds, hazelnuts and pistachios) 165g castor sugar Set the oven to 180oc and line a baking tray with parchment paper. Scatter over the nuts and place in the oven for 10 minutes. Bash the nuts and sugar together in plastic bag to coarse crumbs. 75g egg white 85g sugar Whisk the egg whites to soft peaks and add the sugar in a steady flow. Fold in the nut mixture. Line two baking trays with parchment paper. Take a tablespoon of the mixture, roll with wet hands and place on the trays. Bake in a 180oc preheated oven for 30 minutes or until crisp. Allow to cool. Will keep in an airtight container for a couple of weeks. Spoon the apricots into 4 glasses, top with the coffee cream and serve the crunchies on the side.

Are you tired? So am I! When our tank is low and we feel like we're running on fumes, it's time to pause and prioritize sacred rest. Rest is not a privilege reserved for a select few, it is an absolute essential for all human beings. Sacred rest is accessible, nourishing, and steeped in simplicity; it's found in the quiet moments that feed our bodies and spirits. As we listen to the sounds of the night, consider your energy tank, are you running on empty? It may be time to center sacred rest in your life. What am I reading?The Rainfall Market by Yeong-Gwang translated Slin Jung https://bookshop.org/a/111301/9780593952665The Scandinavian Guide to Happiness by Tim Rayborn https://bookshop.org/a/111301/9781951511210https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Don't Come Around Here No More by Tom Petty and the HeartbreakersWhat's for dinner?Creamy Chicken Orzo SoupIngredients:Olive oilButterAll purpose flourChicken breastOnionsGarlicCeleryCarrotsOrzoChicken brothCoconut milkHerbs de ProvenceSalt and pepperRed pepper flakes Instructions: Heat tablespoon of butter and olive oil in a pan over medium heat. Season chicken with salt and pepper, both sides. Brown chicken on both sides. Remove from heat, cut chicken into pieces, set aside. Melt another tablespoon of olive oil and butter in soup pot, add onions, garlic, carrots, and celery, season with salt and pepper. Sauté until veggies start to get soft, sprinkle a tablespoon of flour over veggies, coat thoroughly. Add broth, bring to boil, add orzo, boil for five minutes. Add chicken and coconut milk, allow soup to simmer until chicken is fully cooked. Season with herbs de Provence, red pepper flakes, and salt and pepper to taste. Enjoy!Cherry Chocolate Chip CookiesIngredients:1/2 cup butter melted over medium heat until brown and fragrant1 cup coconut sugar or brown sugar1 large egg1 tablespoon vanilla extract1-1/2 cups old-fashioned rolled oats1 cup white whole wheat flour1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon salt1 cup semisweet chocolate chips1 cup dried cherries choppedInstructions:Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.Place browned butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment. Mix on medium speed until smooth. Add egg and vanilla to bowl and mix until smooth.Add oats, flour, baking soda, cinnamon, and salt to mixer and mix on medium speed until dough comes together. (dough will be slightly sticky) Gently stir in chocolate chips and cherries.Using a cookie scoop, scoop dough into 1-in balls and place on prepared baking sheets 1-2 inches apart. Bake cookies at 350F 9-10 minutes or until edges are golden (cookies will appear underdone in the middle---this ok) Cool cookies 5 minutes on baking sheet, then transfer to a wire cooling rack. Enjoy cookies warm while the chocolate is gooey!https://wholeandheavenlyoven.com/2017/02/14/browned-butter-oatmeal-cherry-chocolate-chip-cookies/#wprm-recipe-container-24134Support the show

This is the perfect thing for a Father's Day brekky or brunch – it's so easy and you can adapt it for your dad's taste buds by adding bacon, chorizo, flaked smoked fish, avocado, and the rest. Serves 4 Ingredients 500g Agria potatoes, washed 1 medium onion, sliced thinly 2 tbsps. olive oil 2 tsp curry powder 1 tsp sea salt + decent grind black pepper 4 eggs Cooked bacon, chorizo, smoked fish, or avocado to serve Dad's favourite relish or chutney to serve Parsley or chives to garnish Method Preheat oven to 200 C. Parboil washed potatoes in well-salted water. When cool enough to handle, slice thickly or crush roughly if they're smaller potatoes. We want lots of surface area to get crispy. Tumble potatoes into a large shallow roasting dish. Scatter over onion, then add oil and seasoning and toss to coat. Roast for 20 minutes or until crispy and cooked through. Make some gaps in the potatoes and break eggs into the gaps. Bake for a further 10 minutes or until eggs are cooked to dad's liking. Serve alongside bacon, chorizo, etc. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Σε αυτό το επεισόδιο κάνω ένα recap για την πρώτη φάση του Eurobasket και κοιτάω τη συνέχεια του τουρνουά μέσα από αποσπάσματα του μικρού πρίγκιπα! #manosΜια παραγωγή του Shake n' Bake.

On this week's episode of I AM HOME, our hosts Tyler, Becca and Hilary are joined by two NFM fan favorites, Janet Lura and Andrew Paulsen, where they fire up the conversation around tailgating like a pro. The team helps you pick your next tailgating tool by spotlighting four tailgating MVPs: the Char-Broil Big Easy air fryer, Weber portable griddle, Tytus pellet smoker and Gozney Tread pizza oven. From smoky ribs to crispy wings and gourmet pizza, they dish out pro tips, product insights and plenty of laughs - plus a wild round of Tailgate Truth or Trash to test the craziest parking lot hacks.  Resources: Char-Broil Big Easy Weber 22" Portable Griddle Tytus Emberwood Pellet Smoker The Gozney Tread Pizza Oven

We'll say it: late summer is peak pie season. And August's Bake Club recipe - for Shilpa's cardamom-laced Peach-Blueberry Crumb Pie - provides an excellent reason to turn your oven on and crank up the AC. In this episode, Shilpa and Jesse commiserate about how frustrating pie crust seemed (at least until Shilpa developed her Actually Perfect Pie Crust), and why pre-cooking your fruit is the secret to tender, crispy crust and perfectly-set filling. They'll also answer listener questions and introduce Bake Clubbers to pie expert Erin Jeanne McDowell, author of The Book on Pie.Join us on Substack!You can find all the BA Bake Club recipes, including this one, here. Learn about your ad choices: dovetail.prx.org/ad-choices

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Siti | Chef Laila BazahmWIld BlueberriesChatGPT Granola (recipe below)Have A Plant®️ | National Fruits & Veggies MonthFamily Style Food FestivalBest Buttered Noodles Ever!ChatGPT Granola (Lemon-Blueberry)3 cups old-fashioned rolled oats½ - 1 cup chopped nuts (almond, pecans, cashews or pistachios)1 teaspoon kosher salt¾ cup dried blueberries2 teaspoons finely grated lemon zest⅓ cup honey3 tablespoons good quality maple syrup¼ cup olive oil (or EVOO) or coconut oil1 teaspoon vanilla extract½ teaspoon almond extract1. Preheat oven to 325. Line a rimmed baking sheet with parchment paper.2. In a large bowl, mix the oats, nuts, salt, blueberries and lemon zest. 3. In a small sauce pot over low heat, combine honey, maple syrup, and oil and stir until melted together, about 1-2 minutes. Remove from heat and stir in vanilla and almond extracts. 4. Pour the wet mixture over the dry ingredients in the bowl and stir everything together until well combined. 5. Spread the granola mixture evenly onto the prepared baking sheet and press down lightly with a spatula.6. Bake for 35-40 minutes, rotating the pan halfway through. Do not stir while baking. It's done when golden and fragrant. Cool completely on the pan and once cooled, break into chunks and store in a covered container or a resealable bag. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

"Whenever you join a meal train, bake a casserole, send a gift card, cook for a friend, or serve dinner to a stranger, never doubt the holiness of your work. You are baking your prayers. You are feeding the hungry. You are caring for God's beloved, in body and soul."Leave a comment for Laura: https://incourage.me/?p=254093--Pick up the fall issue of DaySpring's Everyday Faith Magazine! You'll find tips on how to study the Bible with intentional gratitude, read excerpts from new books and devotionals, be invited to consider what it can look like to trust God through difficult seasons, and discover autumn traditions and recipes. Get your copy today on DaySpring.com or at your local Sam's Club, Costco, CVS, Walmart, or wherever you buy magazines.The (in)courage podcast is brought to you by DaySpring. For over 50 years, DaySpring has created quality cards, books, and gifts that help you live your faith. Find out more at DaySpring.com.Connect with (in)courage: Facebook & Instagram for daily encouragement, videos, and more! Website for the (in)courage library, to meet our contributors, and to access the archives. Email us at incourage@dayspring.com. Leave a podcast review on Apple!

#148 Transform your homeschooling experience with BāKIT Box, a game-changing educational tool featured on the Homeschool Yo Kids podcast! Host Jay welcomes Shelly Gupta, founder of BāKIT Box, to discuss how her innovative baking kits empower students to explore culture, STEM, and culinary creativity—all from the comfort of home. Designed with the homeschool community in mind, these kits offer engaging, hands-on projects that make learning fun, meaningful, and delicious.BāKIT Box is a subscription-based program that introduces students to culturally diverse recipes and STEM principles through interactive baking activities. Each kit includes pre-measured ingredients, a recipe book, and an activity guide that seamlessly blend math, science, art, geography, and language skills. With themes like "The Science of Color" and "Exploring Space," learners as young as five can cultivate a growth mindset while expanding their understanding of the world.Shelly shares her journey of reimagining what learning looks like by addressing the lack of diversity in baking. Her mission to inspire creativity and simplify the educational process resonates deeply with homeschooling families. Parents and kids alike will love the opportunity to bond while building skills in a supportive, hands-on learning environment.Ready to enrich your homeschool journey? Visit bakitbox.com to explore these creative tools for student success. Don't forget to follow Homeschool Yo Kids for more tips, resources, and community support. Together, let's redefine education and empower the next generation of learners!#sciencecurriculum #eclectichomeschool #homeschoolcurriculumunboxing #learninglanguageartsthroughliterature #bakingrecipesCHAPTERS:00:00 - Intro00:52 - Who is Shelly03:04 - What is BāKIT Box08:49 - What to Bake with BāKIT Box12:49 - Your Baking Background14:09 - Business Opportunity in Baking17:43 - Cooking from Scratch Tips19:32 - Contents of the BāKIT Box21:14 - Where to Find BāKIT Box21:42 - Self-Care Tips for Bakers22:53 - Key Takeaways for Families24:17 - OutroHomeschoolyokidsexpo.com

learn 10 high-frequency expressions, including cooking-related vocabulary

How do you like your egg salad? Simple and classic with minimal ingredients? Or do you like a maximalist version with tons of flavor? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to try Kari's 4-ingredient easy egg salad for quick meal prep and sandwiches, or Sonya's golden egg salad with a secret ingredient and a special technique. Plus, you'll hear about a sweet-and-salty twist on Rice Krispies treats that you'll want to whip up for lunchboxes, after-school snacks, and back-to-school gatherings.Tune in for a quick dose of home cooking inspiration! ***Links:Our two takes on egg salad from our Substack!Brown butter rice crispie treats from Smitten Kitchen – which Kari added crumbled pretzel and golden raisins too***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

In this episode of Whisk Takerz, we're keeping the oven off and the vibes on. Laura walks Janelle through the science behind no-bake cannabis energy bites—featuring peanut butter, oats, and the all-important role of fat in THC absorption.It's part edibles lesson, part snack chat, and part Laura trying to explain “fat bonding” without completely losing Janelle. The bites come together fast, the tips are actually useful, and yes—you'll probably laugh while learning something mildly educational.Great for first-time edible makers, chaotic snackers, or anyone who thinks peanut butter deserves its own fan club.Thanks for listening! Send us your ideas and recipes at whisktakerzpod@gmail.com. Find us on social and don't forget to rate, review and subscribe wherever you like to listen (please)!

Unlock Your Brain to Stop Binge & Emotional Overeating by attending our upcoming FREE LIVE VIRTUAL EVENT for women who have a history of all-or-nothing eating and want to who want to Discover THE Science-Backed Method to Stop Bingeing and *Finally* Lose Weight for Good STARTING TODAY... Without Food Noise, Restrictive Dieting, or Relying on Willpower ==> REGISTER NOW   In this episode, I sit down with a former client, Nesmah ElDesouky, whose story will feel all too familiar if you've ever lived through the exhausting cycle of dieting, restriction, and binge eating.   She shares how what started as a simple fitness routine in college spiraled into 800-calorie meal plans, food fear (yes—even of tomatoes and bananas), secret late-night binges, and hiding wrappers so no one would know. Like so many of us, she thought the solution was just to “try harder” with dieting—but the harder she tried, the worse things became.   Together, we talk about:   Why restriction and “fear foods” only fuel binge eating (and what to do instead) The surprising role emotional connection plays in healing your relationship with food How she went from secretly bingeing in her room to running her own cookie business—without obsessing, overeating, or fearing weight gain The exact first steps that helped her stop binge eating and finally feel in control around food   If you've ever worried that “eating what you want” will only lead to more weight gain—or if you've tried every diet under the sun and still feel broken around food—this conversation will show you what's actually possible.  

This week, we're making a no-peek chicken and rice casserole that preps in minutes and then bakes while you get that after-school routine down. As always, the full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 lb chicken breasts Produce: 8 oz mushrooms (yes, you can swap for a different veggie if you'd like) Dairy: 4 tbsp butter Inside aisles: 1.75 cups chicken broth (about 1 14-15 oz can), 1 cup white rice, 2 tbsp dijon mustard, 1/4 tsp each: salt, pepper, oregano, and garlic powder

Hi Bakers,Want a cake with so many peaches it might just be a serving of fruit? Well, not quite, but it's a delicious breakfast anyway! Make this gluten-free bake if you want a hearty, moist cake that's lightly sweet, packed with peaches, and lots of streusel too. I love that it's sweet enough to feel like a treat but not so sweet that I feel like I shouldn't have a slice in the morning. This is the perfect companion to a nice cup of tea or coffee. My one complaint about this is that it takes a LONG time to bake. I expected about an hour, but it was closer to 1.5 hours… I still feel like it's worth making, but factor in time for a long bake. If you can't find peaches, nectarines work just as well and often have better flavor. I hope you try this one and enjoy savoring a slice before you start your day! ~CarolynGluten-Free Peach Streusel Breakfast CakeMakes one 8”x8” cakeStreusel Topping3/4 cup Cup4Cup gluten-free multipurpose flour1/4 cup blanched almond flour2 teaspoons sweet rice flour1/4 cup light brown sugar, packed1/4 teaspoon salt3 tablespoons melted butter1 teaspoon each ground ginger and cardamomDry ingredients1 3/4 cups Cup4Cup Multipurpose Flour (original blend that contains milk powder)1/4 cup blanched almond flour or Cup4Cup flour if you can't have nuts1 teaspoon sweet rice flour2 teaspoons baking powder1/2 teaspoon saltWet1/2 cup butter, softened1 cup granulated sugar1 large egg + 1 large egg yolk1/4 cup 1/2&1/21/4 cup unsweetened applesauce1/2 teaspoon vanilla1/4 teaspoon almond extract2 cups fresh peaches or nectarines, cut into 1/2” piecesOptional garnishpowdered sugarthinly sliced peachesmint or lavender sprigPreheat the oven to 350°F. Line a baking dish with parchment paper. In a small bowl, whisk together streusel ingredients except for the butter. Cut the butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, 1/2 & 1/2, applesauce, almond extract, and vanilla together in a small bowl. Add the egg mixture to the butter mixture. Next, mix in the remaining flour mixture until just combined. Gently stir in the peaches. The batter will be very thick. Scoop and fill the baking pan with half the batter and smooth out the top. Sprinkle half the streusel on top and then add the rest of the batter. Smooth into the corners and sprinkle with the remaining streusel. Press in a bit with a knife. Top the cake with some thin peach slices in a pretty pattern. Bake for about 45 minutes and then check your cake for doneness. Bake until a skewer inserted into the center of the cake comes out with just a few crumbs on it. For this bake, my cake took one and a half hours, which is crazy long! I have no explanation as to why this version of cake took much longer than usual. Let cool for about 10 minutes. Sprinkle with a light dusting of powdered sugar. If you are eating the cake right away, I recommend adding some fresh-cut peaches on top. Warning! Do not store the cake with fresh sliced fruit on top, or it will get soggy. Enjoy!

Bad bake days happen to all of us—yes, even the most seasoned sourdough bakers. In this episode, I'm opening up about what to do when a bake flops, whether it's burned loaves, flat cookies, or an entire batch of focaccia tossed in the trash (been there!). I'm walking you through how I process those days, reframe my mindset, and figure out whether it was something in my control—or totally out of it. Because one bad day doesn't define you, and it definitely doesn't erase all the wins you've had along the way.I'm also sharing practical tools to help you move forward after things go sideways—how to troubleshoot, what questions to ask yourself, how to shift out of discouragement, and even how to prevent repeat mistakes in the future. This episode is for the baker who's ever questioned if they're really cut out for this (spoiler: you are). My hope is that you walk away with more confidence, more clarity, and a toolkit to carry you through the tough moments that come with running a sourdough microbakery.Resources: Join my email newsletter here: https://carolinebower.myflodesk.com/newsletter Join the Inner Circle Waitlist here: https://carolinebower.myflodesk.com/innercirclewaitlistJoin the Bread Winner Network: www.carolinebower.com/bwnetworkFollow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!

El Mundo de Cabeza - Gabriela Dávila, negocio bake and brew cookitería by FM Mundo 98.1

Craving a sweet treat to beat the summer heat, but can't even imagine walking into your hot kitchen, let alone turning on the oven? In this episode re-release, we're divulging our tried and true easy summer dessert recipes to make at home, from cold and creamy to perfectly packable, no cooking required! This week you'll discover:Fast and easy icebox cakes and frozen pies that bring excitement to any table and rely on easy to find ingredientsA chocolatey cookie treat that travels easily to the beach, picnic, or on a road trip A make-ahead dessert from Sonya's childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamTune in now for a spoonful of sweet inspiration! ***Links:Sonya's raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipesIna Garten's mocha icebox cakeChocolate wafers for icebox cake (or use oreo thins!) 18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood's no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten's limoncello fruit salad recipe ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Part 1 of our 1970s Disaster Movie Double Bill - or as we're now calling it, "Shake & Bake". It's time for Charlton Heston to put his vest on and rescue trapped Californians and a French woman in 1974's EARTHQUAKE.Very much like Carole King (and Martika), we hope you feel the earth move under your feet.PS While editing this episode, we enjoyed a slightly alarming 5.1 quake of our own.END CREDITS- Presented by Robert Johnson and Christopher Webb- Produced/edited by Christopher Webb- "Still Any Good?" logo designed by Graham Wood & Robert Johnson- Crap poster mock-up by Christopher Webb- Theme music ("The Slide Of Time") by The Sonic Jewels, used with kind permission(c) 2025 Tiger Feet ProductionsFind us:Twitter @stillanygoodpodInstagram @stillanygoodpodBluesky @stillanygood.bsky.socialEmail stillanygood@gmail.comSupport the show

One Sunday after church, I stood by my car before getting in and looked around me. Young parents busy getting their tired kids buckled in didn't give me a second thought; their minds on home and lunch and naps, all in short order. As cars and vans drove away, hands waved and I heard voices ring out, “So long!” and “Have a great rest of your day! Single in my 20's, in a new career, a new town and a new church, I felt okay, mostly. Life was full and purposeful, but lonely on occasion. I wondered why families didn't ask me over for Sunday dinner. The Bible says God sets the lonely in families. (Psalm 68:6) I was lonely. I needed to be set somewhere. I got tired of waiting. Listen to what I did and what you can do, too, if you are singng the Parking Lot Blues. PS Please feel free to send my your stories of feeling lonely in a crowd. I'd love to share it on the podcast or in the newsletter. It can remain anonymous.   Email me: sue@welcomeheart.com  Some gems from the parking lot blues: Mom's hospitality radar, in good working order on most days, placed itself on high alert each Sunday morning. I needed family so I gathered some folks. Sometimes you just have to make it happen and not wait for someone else to pick up the phone or send a text. Loneliness is the feeling that no one is thinking about you, much less cares about you and what you're going through. We feel shame with loneliness and we know where shame comes from. Shame comes from the pit and God's children are not pit people. When these ladies met with me it was like Jesus looking through the window of my Toyota Camry to say, “Hey Sue, I see you and I'm coming over and we're going to make some changes where changes need making.” If you are feeling lonely at times, you are not alone. Make that call. I'll give you my recipe for apple crisp. It's a killer—for loneliness.   Mom and Aunt Joy at Sunday dinner (not lunch, not supper.)   Trishie's Best-Ever Apple Crisp   In a 7 1/2 x 11 glass casserole, mix together the following: (Trish says: “Mix in the baking pan and save washing a dish.” I wholeheartedly agree.) 5 large apples, peeled and sliced 1 t cinnamon 1/4 t nutmeg 1 t to 1 T lemon juice, depending on tartness of the apples 1 cup water   Topping In a medium bowl combine: 1 cup sugar 3/4 cup flour Cut in until crumbly: 1/2 cup firm butter (I use pastry cutter or box grater)   Spread topping over the apples. Bake at 350 degrees for an hour. Serve warm with vanilla ice cream. Comfort food, simple and delicious. A welcome home is a fragrant home.

Krissy Gibson owner of Take the Cake bakery gives Dearbhail a range of fuss free 'no bake' treats from the layered Canadian Nanaimo Bars to Brazilian "Brigadeiros" and zingy lemon truffles

Transformation is a natural part of human life, but sometimes we resist this evolution out of fear. On some level, we understand that our old ways of thinking are holding us back, preventing us from expansion and growth, but we struggle to envision a new path. Spiritual alchemy offers a roadmap to guide us away from falseness, ego, and limiting beliefs toward a more refined, integrated and whole version of ourselves. This process gives us the opportunity to ask ourselves, “Is this still true?”, “Is this my belief or someone else's?”, “What ideas do I want to keep and what am I ready to discard?”. By immersing ourselves in this alchemical journey, we can turn the lead of our lives into pure gold. As we wander through the morning woods, begin to envision how this transformation might show up in your life.  What am I reading?A Season for That: Lost and Found in the Other Southern France by Steve Hoffmanhttps://bookshop.org/a/111301/9780593240304The Drunken Botanist by Amy Stewarthttps://bookshop.org/a/111301/9781616200466https://bookshop.org/shop/witchywomanwalkingWhat an I playing on repeat?You Are The Best Thing by Ray LaMontagnaWhat's for dinner?Mediterranean CodIngredients:For the Cod:4 fresh or frozen cod fillets thawed if frozen2 tablespoons olive oilJuice of 1 lemon3 cloves garlic minced1 teaspoon paprika1 teaspoon dried oregano½ teaspoon salt¼ teaspoon black pepperFor the Mediterranean Topping:1 cup cherry tomatoes halved½ cup Kalamata olives sliced½ small red onion thinly sliced2 tablespoons capers¼ cup fresh parsley or basil choppedInstructions:Step 1: Preheat & PrepPreheat your oven to 400°F (200°C).Pat the cod fillets dry with paper towels to remove excess moisture.Step 2: Season the CodPlace the cod fillets in a baking dish.Drizzle with olive oil and lemon juice.Sprinkle with garlic, paprika, oregano, salt, and pepper.Step 3: Add the Mediterranean ToppingsScatter cherry tomatoes, olives, red onion, and capers over the cod.Drizzle with a little extra olive oil for extra richness.Step 4: Bake to PerfectionBake for 12-15 minutes until the cod is opaque and flakes easily with a fork.Remove from the oven and sprinkle with fresh parsley or basil.Step 5: Serve & EnjoyServe hot with quinoa, rice, couscous, or crusty bread.Drizzle extra lemon juice for a fresh, zesty touch.Lemon SorbetIngredients: 1 cup fresh lemon juice (about 4-6 lemons)1 cup granulated sugar2 cups waterMint leaves for garnishInstructions:In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.Once the syrup is cool, add the fresh lemon juice. Stir to combine.Pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every hour to break up ice crystals until fully frozen, about 4-5 hours.For a smoother texture, blend the frozen mixture in a food processor until smooth and creamy. Return to the freezer for another hour before serving.Scoop the sorbet into bowls or hollowed-out lemon halves. Support the show

Lil' Bake 'ems is no more. In what some are calling an "insane pivot," Valencia and Cooper Clementine (⁠West Kester⁠ and ⁠Cameron Smith⁠) are changing the format to explore each other's post-divorce love life. On today's episode, Cooper's sister, Susie (Amanda Matteucci) comes to visit.Please share this podcast with friends and family, and clock that follow button while you're at it.

In this bonus episode of BA Bake Club, Jesse and Shilpa take the stage live at the Bell House in Brooklyn, NY to introduce a new audience to the club. They cover the rules of Bake Club and give a sample of the kinds of questions they answer on the podcast - plus share some baking horror stories of their own!Join us on Substack!Listen to the other interviews from the show on the This is TASTE podcast. Learn about your ad choices: dovetail.prx.org/ad-choices

In this week's episode we spotlight the chicken for everyone - the beautiful Welsummer! Sean Warner, co-founder of Grubbly Farms, joins us to talk about 10 years in the grub business, and how Grubblies strives to keep up with changes in chicken-keeping. We share our recipe for a delicious Italian Zucchini Bake with Eggs and Cannellini Beans, and deliver some retail therapy with our honest review of Grubblies' Hemp Bedding. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Italian Zucchini Bake with Eggs and Cannellini Beans - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/italian-zucchini-bake-with-eggs-and-cannellini-beans/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Ep. 197: On this episode of Pursuit of Wellness, I'm joined by Samantha Christine (SAMCFIT), a certified nutrition coach and the host of The Empower Podcast. We talk through her journey from a hospital birth that didn't go as planned to a powerful, peaceful home birth years later. Sam shares what it took to rebuild her life after divorce, how she learned to advocate for herself in pregnancy, and the silent struggle she faced in those first weeks as a new mom. This episode is raw and full of wisdom for anyone navigating motherhood or major life transitions. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! For Sam's Instagram click here! Sponsored By: Transform your bedtime routine with Cozy Earth. Get 40% off at http://cozyearth.com using code PURSUIT at checkout. Hungryroot makes healthy eating easy! Get 40% off your first box + a free item for life at http://hungryroot.com/POW with code POW. This episode is sponsored by BetterHelp. Give online therapy a try at http://betterhelp.com/POW and get on your way to being your best self. Build your dream brand with Shopify. Start selling today at http://shopify.com/mari. It's never been easier to get started. Bake-from-frozen sourdough, pasta & pastries — ready in 25 minutes. Visit http://wildgrain.com/POW for $30 off your first box + free croissants in every box. Sleep smarter with Autopilot by Eight Sleep. Get $350 off Pod 4 Ultra at http://eightsleep.com/pow with code POW. Show Links: Train with Sam & explore her programs at https://samcfit.com/ Support gut health, immunity & glowing skin with Colostrum & Collagen Peptides, Bloom's 3-in-1 formula with probiotics. Topics Discussed 00:10 - Welcome & guest introduction 02:10 - Balancing motherhood, career & fitness 03:48 - Experience of her first (hospital) birth 05:11 - Why she chose home birth for her second 06:45 - How doulas support & empower birth choices 09:30 - Switching from birth center to home birth & choosing a midwife 12:07 - Preparing for unmedicated birth 16:04 - Sam's experience of home birth 19:28 - Pain vs pressure & intuitive delivery 23:00 - Handling judgment around home birth 24:01 - Mari's birth planning: holistic vs hospital 25:19 - Postpartum anxiety, support & communicating needs 33:55 - Prenatal perineal massage 35:35 - Pressure to “bounce back” 37:20 - Breastfeeding & body changes 38:11 - Working out after birth: realistic timelines 40:25 - High Rocks & endurance sports 47:14 - Building a blended family with Ian 52:38 - Time-blocking & daily structure 52:50 - Fitness for kids 55:39 - Healthy eating for kids Learn more about your ad choices. Visit megaphone.fm/adchoices

Ever wondered what muffin recipe is endlessly versatile, and also yields fluffy, not-too-sweet results? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover a simple, reliable muffin recipe that you can make with just about any fruit, and a stunning 30-minute summer pasta dish that uses an unexpected herb (that you might already have growing in your garden).Tune in for a quick dose of home cooking inspiration!***Links:King Arthur Baking's best basic muffin recipeSonya's “galette with any fruit” recipe, we love using Nicole Rucker's pie dough technique from recipe in Fat & FlourWishbone Kitchen's sungold tomato pasta ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

For July's bake, you all brought out your dutch ovens to make Jesse's crusty-yet-tender Cheddar Jalepeño loaf. On this episode, Shilpa and Jesse break down the process of making this same-day, no-knead bread and answer listener questions about overnight proofing, filling options, and more!Join our new Substack chat!Watch Jesse demonstrate the stretch-and-fold process. Learn about your ad choices: dovetail.prx.org/ad-choices

Morningstar's Christine Benz and investing-history legend Dr. William Bernstein announces the Jonathan Clements "Getting Going on Savings" Initiative. In 2024, Jonathan was diagnosed with a terminal illness and decided to use the proceeds from a final book to kick-start a new program that will directly help fund Roth IRAs for young adults (especially from low-income households) to the tune of $1,000 each. The John C. Bogle Center for Financial Literacy, a 501(c)(3) non-profit, is assisting with the project and 'Catching Up to FI' is proud to spread the word by replaying this conversation that originally aired on the 'Bogleheads on Investing' podcast (5/27/25).   ===    VOTE FOR US: PLUTUS AWARDS  === We need your vote for the 2025 Plutus Awards! You can now vote for your hosts behind "Catching Up to FI” - Bill Yount & Jackie Cummings Koski.   ✅ WHAT IS THE PLUTUS AWARDS? The Plutus Awards recognize excellence in independent financial content. That's the best podcasts, books, video channels, blogs, and more.     ✅ VOTE  If you've gotten value from our content and think we are worthy of recognition,  please support by casting your votes here > >>  https://plutus.awardsplatform.com/. There's a short registration needed to vote and you'll be in and out in just a few minutes.    ✅ DEADLINE The deadline to vote is August 30th, 2025. Winners will be announced in October.   ✅ CATEGORIES Below are the categories we have been nominated for and we'd love your vote in each of them.  Catching Up to FI Best New Personal Finance Content Creator - Audio Content Creator of the Year: Audio People's Choice: Audio Best Financial Advisor Content/Jackie Cummings Koski, CFP Plutus Storyteller Award Best Traditional Retirement Content Best Personal Finance Content for Underserved Communities Best Personal Finance Content for Women   Other categories  Best New Personal Finance Content Creator - Written (F.I.R.E. for Dummies) Best New Personal Finance Book (F.I.R.E. for Dummies) Plutus Resilience Award (Jackie Cummings Koski) Best Financial Independence or Retire Early Content (F.I.R.E. for Dummies)  

We look back at the highlights from this week - including the 5 signs you might be a psychopath, the best nutshots in cricket, Jeremy Piven, Billy's Bake, an Idiot Song, David Rodan, and Billy's Wolf Joke.See omnystudio.com/listener for privacy information.

Hi Bakers, If you love lemon, you owe it to yourself to make these bars! Incredibly lemony with a buttery, poppy seed-studded crust, this is something you can't find anywhere gluten-free, so learn to make it yourself! You can do it, and I guarantee you already have the skills. Pressing dough into a pan and using a mixer are pretty basic ….You've got this, and I'm here to show you how. This makes a large pan, and the bars freeze well. Eat them frozen for a chewier version that may be even better than room temperature. Enjoy ~CarolynGluten-Free Lemon Poppy Seed BarsMakes one 9x13” panDry Ingredients1 3/4 cups Cup4Cup Multipurpose gluten-free Flour (Original Blend with milk powder)1/4 cup almond flour, blanched1 teaspoon sweet rice flour1/2 cup powdered sugar3/4 -1 tablespoon poppyseeds14 tablespoons butter, softened (1 cup minus 2 tablespoons)Wet Ingredients3 teaspoons lemon zest*6 tablespoons fresh lemon juice4 large eggs1 large egg yolk2 1/2 cups granulated sugar2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour ( Original formula with milk powder)3/4 teaspoon baking powder3/4 teaspoon saltPreheat the oven to 350°F and place the rack in the middle position. Grease or line a 9” x 13” pan and set aside.In a large bowl, whisk together the flours and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it makes large soft crumbs. Press the mixture into the bottom of the pan and 1/2”-3/4“ up the sides. If the dough is sticky, you can either chill it for 10 minutes before pressing or press it into place with a sheet of parchment or wax paper. Try to get the same thickness of dough in the pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown. Cool for 10 minutes.While the crust is cooling, start making the filling. Using a large bowl, beat together the eggs, yolk, and sugar. Next, whisk in the juice and zest. Sprinkle in the flour, baking powder, and salt, and mix another minute or until well combined. Scrape the sides and bottom of the bowl and mix again. The filling will be a light yellow color and smell divine. Pour it into the cooled crust. Bake for about 20 minutes. Rotate the pan in the oven and continue cooking for about 20 more minutes or until the bars are done. If the bars are browning a lot and not done, gently cover them with foil until the cooking is complete. To test for doneness, insert a knife into the center and when it has thickened filling on it, it is done. It will still be jiggly in the middle, and don't want your knife to come clean! The top of the bars will be well browned. Take the bars out of the oven and cool for 15 minutes. Then, dust with a thick layer of powdered sugar. Run a knife around the edge to keep them from sticking to the pan. Let the bars cool completely and chill. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense. *if you don't have a zester, you can use the fine side of a cheese grater.

SWAMP regular Erin, cousin of Dara, joins us to end Spielberg month with a Last Crusade. Tumblr Post MentionedHenry's Letterboxd I shouted out a chocolate chip cookie recipe in this episode that I now realize is behind a paywall (boo) so I am pasting it below:IngredientsYield: 10 cookies2cups/256 grams all-purpose flour½teaspoon baking soda¾teaspoon salt½pound/227 grams unsalted butter (2 sticks), room temperature1½cups/302 grams granulated sugar¼cup/55 grams packed light or dark brown sugar1egg1½teaspoons pure vanilla extract6ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shardsPreparationStep 1Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.Step 2In a small bowl, whisk the flour, baking soda and salt.Step 3In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)Step 4Heat the oven to 350 degrees. Form the dough into 3½-ounce (100-gram) balls (a heaping ⅓ cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.Step 5Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.Step 6After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.Step 7Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.Step 8Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.Send us a textSWAMP stuff:PatreonSocials:TikTok: @theswamppodcastInstagram: @theswamppodBluesky: @theswamppodcast.bsky.socialYouTubeDara's Letterboxd Emily's Letterboxd Our website: https://www.the-swamp-podcast.com/Email: theswamppod@gmail.com

Ep. 193: It's been a season of change, and in this episode, Fi and I are getting into what it really looks like to walk away from what's comfortable in order to make space for something better. We talk about that weird in-between stage—when you've decided to leave, but don't know what's next—and how we've both been sitting with that uncertainty in our own ways. Fi opens up about her breakup, the emotions that caught her off guard, and how she's learning to listen to herself more deeply. Whether you're navigating endings, glow-ups, or something in between, this one's for you. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! For Fi's Instagram click here! Sponsored By: Upgrade your kitchen with Caraway's non-toxic cookware. Visit carawayhome.com/WELLNESS10 or use code WELLNESS10 for 10% off your next purchase. Hungryroot makes healthy eating easy — 40% off your first box + a free item for life at hungryroot.com/POW with code POW. Visit dreamrecovery.io and use code PURSUIT15 for an exclusive discount on products that support deeper sleep and better recovery. Maui Nui delivers wild-harvested, nutrient-rich venison straight to your door. Order now at mauinuivenison.com/POW. Supply is limited so don't wait! Bake-from-frozen sourdough, pasta & pastries — ready in 25 minutes. Visit wildgrain.com/POW for $30 off your first box + free croissants in every box. The first 1,000 to join at functionhealth.com/POW or use gift code POW at sign-up get a $100 credit toward their membership. Whether you're launching a side hustle or building the next big brand, Shopify makes it simple to start and scale. Visit shopify.com/mari to make it happen. Show Links: Bloom Pop delivers bold, bubbly flavor with real gut health benefits—made with clinically-backed prebiotics and no junk. Topics Discussed 00:52: Fi's lore 00:23: Life updates since Fi's last appearance 02:45: New boyfriend reveal 03:49: Personal growth after breakup 05:05: Dating a baseball coach long-distance 09:30: Golfing as a couple 10:05: Golf and real estate networking 12:25: Your partner shouldn't hate you 13:43: Baseball season and relationship logistics 14:21: Pregnancy holidays and birth planning 19:24: Mari's baby ultrasound and health update 22:30: Gender reveal & cupcake fail 24:50: Ridiculous baby purchases 25:40: Mari's formula ingredient rabbit hole 31:48: Fi's Bartholin cyst 34:26: Symptoms and progression 38:20: ER treatment of cysts (to be continued) Learn more about your ad choices. Visit megaphone.fm/adchoices