Podcasts about Bake

This week we're sharing our winter bucket lists (aka how to survive the cold season if you live in a region like we do). We'll also be debating a hot take that personally makes Elsie's blood boil. Let's jump in! Check out https://ramonamuselambert.com Emma Always have a candle burning and always make tea with dinner Organize library room Go room by room and clean and organize all the closets and cabinets in her home Work through reading all of her craft book stash Bake herself a birthday cake Elsie Declutter year - eliminate ALL the clutter in her home Paints are always out this time of year Old movie bucket list Start a new photography era Thrifting and flea markets (going more frequently this year) You can support us by leaving us a couple of 5 star recipe reviews this week at abeautifulmess.com Have a topic idea for the podcast? Write in to us at podcast@abeautifulmess.com or leave us a voicemail at 417-893-0011.  

Our analysts (or “bakers”) will compete in a Great British Bake Off–style episode, discussing how new standards will unlock agentic ad buying and selling, and how (and why) YouTube will benefit most from the surge in video podcasts. Join Senior Director of Podcasts and host Marcus Johnson, along with Senior Analyst Ross Benes and Principal Analyst Yory Wurmser. Listen everywhere, and watch on YouTube and Spotify.   Subscribe to EMARKETER's newsletters. Go to https://www.emarketer.com/newsletters   Follow us on Instagram at: https://www.instagram.com/emarketer/   For sponsorship opportunities, contact us: advertising@emarketer.com   For more information, visit: https://www.emarketer.com/advertise/   Have questions or just want to say hi? Drop us a line at podcast@emarketer.com    For a transcript of this episode, click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-digital-trends-2026-agentic-ad-buying-video-podcast-winners-behind-n   © 2026 EMARKETER   Campaigns take flight with Viasat Ads. Unlock access to over 250 million passengers annually across leading global airlines, with high-engagement ad formats and real-time delivery. Viasat Ads provides access to a verified audience in a captive environment, so your message reaches passengers when they are ready to  engage. Join their journey with Viasat Ads. 

We made it to 2026 and the Islanders are still chugging along towards the top of the Metropolitan Division. But what will the new year bring? Sean & Arthur try to figure it out with some help from Jonny Lazarus of Daily Faceoff!Follow HNiNY on all social media platforms at @hockeynightnySponsored by Nok HockeySponsored by Raiser, Kenniff, & Lonstein Attorneys at LawRecorded at Floored MediaSubscribe to our friends at IslesFix newsletter!

When your year’s earnings are stolen and you need a quick way to make some cash on the cheap, you invent chocolate chip cookies. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Steven’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [North Texas Gutters Ad] Dave Young: Welcome to the Empire Builders Podcast. Dave Young here, along with Stephen Semple. Gosh, Stephen just keeps coming up with topics that are just so near and dear to my heart, and I think I might know the essence of this. Is it an empire? We’re going to talk about the birth of the chocolate chip cookie. Stephen Semple: Sure, but what’s the empire? There’s a lot sold? Dave Young: There’s a lot of… Boy, if you would have invested in chocolate chip cookies back in the day, think how much you’d have today. I’m guessing this has to do with Toll House- Stephen Semple: Yes. Dave Young: … and the inn… Was it an inn or a woman’s name? Stephen Semple: Yes. Inn. Dave Young: It was an inn. They’ve told the story I think on the bags or something. Anyway, have at it. I’m all in on chocolate chip cookies. Stephen Semple: So it’s the late 1920s and cookies have actually emerged as a business. The National Biscuit Company, Nabisco- Dave Young: 1920s. Stephen Semple: … yeah, has been a top seller for the last 20 years with their Oreo, mainly bought in stores, not made at home. Basically, to really understand the birth, we’ve got to go back to Whitman, Massachusetts, to Ruth Wakefield, who taught Home Ec, and she was also college-educated and she was interested in cooking. Ruth, her husband Ken, quit their job, invest their life savings into converting a 19th-century old home into a restaurant. They want to create a restaurant of their dreams, has these seven tables, doing traditional New England food, even has a kid’s menu with a dessert menu, but by the time they open the doors, it’s 1930. They’ve invested two years in doing this. Dave Young: Oh, no. And? Stephen Semple: And they’re down to their last few dollars. Now, they had picked a location with lots of traffic. They had picked a location that was basically where wealthy people traveled from Boston to Cape Cod and went through this area. They called the restaurant the Toll House. Now, because it was located on an old toll road, it was not the toll building, but it was located on an old toll road. Dave Young: Sure. Stephen Semple: Things started slow, but word got out and it started to get busy and they were known for their desserts, including the simplest. They did this butter pecan cookie that came with ice cream. Soon, customers are requesting the cookie without the ice cream. So they add cookies, they add these cookies as a standalone dessert. It’s 1935. It’s Labor Day. It’s the end of season. They’ve got lots of cash. They’ve done really well, and they are robbed. Dave Young: Oh, no. Stephen Semple: All their money is gone. They’re now at this crisis point because they’re the end of the season- Dave Young: Were they keeping all their money in a cookie jar? Stephen Semple: Perhaps. Basically, it’s the end of the season, they have no money, and they need to make something that is affordable, but it won’t cost much to make so they can create cash. They start with the butter pecan cookie, but then, she has this idea of a chocolate cookie. Dave Young: Yeah, pecans are expensive. Stephen Semple: Right, right. So Ruth says, “Okay, here’s what I’m going to do. I’m going to take a baker’s chocolate bar. I’m going to cut it up and add it to this cookie.” That was the idea. Now, they’re made out of baker’s chocolate, which is unsweetened, and it didn’t work out so well, and so they then started taking a Nestle semi-sweet bar and they took basically an ice pick to that and chip it away and let small pieces into it, which then created this sweetness without it being overly sweet. Dave Young: Yeah, because you’ve got the sweetness of the sugar and the dough and all of that working for you, too. Stephen Semple: Yeah, and they called them chocolate crunch cookies. Dave Young: Chocolate crunch cookies. Stephen Semple: Because remember it was the pecan. They were still a pecan with the chocolate chips. Dave Young: Oh, okay. Stephen Semple: And people started asking for the recipe. In fact, Boston Globe newspaper published the recipe and the recipe went crazy. Now- Dave Young: Sure. Stephen Semple: … enter Edouard Muller, who’s the Nestle CEO, and he’s in the US office. Sales are down 60% because war breaks out in Europe, not down in the US, but he wants to break into the US market because the US market is small for them at that point. He sees this sales spike in the Northeast. He’s like, “There’s this 500% increase in sales around Whitman, Massachusetts area.” Dave Young: Of Nestle chocolate. Stephen Semple: Right. He’s like, “What’s going on with that?” So he approaches them about buying the rights for the recipe. Dave Young: Okay. Didn’t know you could do that, but sure. Stephen Semple: Well, and in many ways, one could argue it was published by the newspaper, so it was in public domain, but he approaches them and he says, “Look, I want the rights to this recipe.” They pay her a dollar for it, plus hire her as a consultant, publish the recipe on the package and share the name of the restaurant so it also promotes the restaurant. That’s the deal they cut. Dave Young: Toll House. Yeah. Okay. Stephen Semple: Nestle changes how their bar is made, making it easier to cut up, and they rebrand and sales drop. Dave Young: Sales dropped? Stephen Semple: Yeah. Because what they find is the texture’s all wrong, people can’t break it along the lines of the bar and all this other stuff. So they have this crazy idea: why not just sell the broken pieces? Dave Young: Sure. Stephen Semple: And they start off calling them Nestle Toll House Morsels. Dave Young: Yeah, brilliant. Stephen Semple: The other thing he does is he gets it out of the candy aisle and puts it in the baking aisle. Because that was the other problem is it was sitting in the candy aisle. Dave Young: It’s where it belongs. Yeah. Stephen Semple: Put it in the baking aisle. Sales soar. Now remember the story of Ruth chipping off the chocolate? So why’d they call them morsels? People, because they knew the story, were calling them chips. Dave Young: Chips. Chocolate chips. Stephen Semple: Right. Now global sales in Nestle in 1945 rise 125% to 225 million, which would be about four billion today. During the war, they advertise, “Bake for your soldiers overseas,” and offer this as a recipe. Now, following World War II, we come into the convenience age and we have the new Nestle CEO, Carl Abegg, who does pre-made cookie doughs, and he launches those in 1955. And here’s the thing. When we talked about this as being the birth of the chocolate chip cookie, up until 1950, the bestselling cookie was Oreo. Dave Young: Really? Okay. Stephen Semple: Yeah. 1955, Oreo is no longer the favorite cookie that has been for decades, is now the chocolate chip cookie. Dave Young: In a package like Chips Ahoy or something? Stephen Semple: Yeah. Well, just like chocolate chip… Yeah, just basically that ends up becoming the category. Dave Young: But you couldn’t make Oreos. Stephen Semple: Well, that’s true. That’s true. But the point is, it starts to shift. Now Nabisco starts to also want to enter the race with something new. Lee Bickmore wants to get into this game, but now not with a prepackaged chocolate chip cookie. The problem was, how do you make something shelf-stable, can’t use eggs and butter, they are hard and not chewy but they still taste good, they’re crispy rather than chewy? He does this test market with children and parents, and they also remove the nuts from the original recipe. So now what they’ve got is they’ve got this hard, crispy cookie with no nuts in it, and they decide to package that up. Well, what’s a great fun name to put on it? Chips Ahoy. Dave Young: Chips Ahoy. Yeah. Stephen Semple: Right? Fun way to emphasize a large number of chocolate chips. Dave Young: And it’s all chips. Yeah. Stephen Semple: Yeah. They advertise on kids’ shows and magazines. They have a cookie man as the character, and they advertise there’s 16 chips in it. Dave Young: So kids are breaking them apart, counting them. Stephen Semple: Yeah. That was Nabisco entering the race, and then basically Nestle does these attack ads saying the real Toll House cookie needs to be baked at home, and so this whole chocolate chip cookie war happens. But the part I wanted to talk about on this was what I thought was really interesting was the evolution of this idea of a chocolate chip. Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Dave Young: Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: What I thought was really interesting was the evolution of this idea of a chocolate chip. It came from this person having this restaurant, making the desserts, hit this point where, holy smokes, we’ve got to come up with something that is small-priced, that we can easily make, that we can create some cash, and she just decides, “Well, I’m just going to hack some stuff off of this bar of chocolate.” Advertises the recipe, it gets no one. And the smart part, we’ve got to give Nestle… It would be one thing to say this is all a creation of Ruth Wakefield, we have to give Nestle some credit here. They noticed a sales increase in a particular market where they were doing nothing different and they went, “Hmm, we should investigate this.” They discovered this idea about the recipe and they approached her. And then, when they did the sales of it and it didn’t work, they recognized, “Maybe we need to do something different.” Look, it’d be easy for a lot of businesses to go, “Well, that’s just a Massachusetts thing,” and dismiss it rather than going, “Okay, let’s actually do it in chips and let’s actually get it into the baking aisle rather than the candy aisle.” So to me, there’s two stories here. There’s Ruth Whitmore’s story in terms of the crating of this chocolate chip and the recipe, but there’s also the story of Nestle who did not give up on the idea and figured a few things out that really brought it into the mainstream. Dave Young: Yeah. If you can’t sell your product on its own, figure out what people are using it for and help with that, help people make more of that. Stephen Semple: Yes. Edouard Muller deserves some of the credit on this as well, as well as Ruth. Dave Young: Yeah. I think it’s interesting that Nestle always called them, they still call them morsels. Stephen Semple: They do. Dave Young: I had a dog once that ate a bag of chocolate chips, and that’s what we always called them was chocolate chips. Stephen Semple: Correct. Dave Young: Nobody in the home ever calls them morsels. Stephen Semple: And I think on the packaging, aren’t they chocolate chip morsels or something? Dave Young: No, they’re morsels. Stephen Semple: Oh, they still are morsels. Dave Young: I still looked it up, they’re Nestle Semi-Sweet Chocolate Morsels. We could dive into the nuance of that, but it’s almost like Kleenex, right? Maybe they didn’t want chocolate chip. Maybe they wanted chocolate chip to just remain as the generic- Stephen Semple: Maybe. Dave Young: … name for these little pieces of chocolate, and the morsels, they wanted to keep that identity. I don’t know. I don’t know, but it’s interesting. I just quickly Googled, and Nestle has the recipe on and the story on their website and they- Stephen Semple: They do. Dave Young: … show the ingredients as a bag of chocolate chip morsels. Stephen Semple: They still honor that story, yeah. Dave Young: Yeah, it’s amazing. By the way, the dog turned out okay. Stephen Semple: That’s good. Dave Young: It was a little dachshund. By the way, you’re not supposed to give chocolate to dogs. My kids were eating a bowl of chocolate chips and left it on the floor. Stephen Semple: Oh, dear. Dave Young: This poor little dachshund ate them and it wasn’t pretty for a while. Stephen Semple: What was the dachshund’s name, Dave? Can you remember? Dave Young: Oh, gosh, that was… Stephen Semple: Chip? Dave Young: No, I think it was Dixie maybe. We should’ve called her Chip. It happened on a cold night during a blizzard and we ended up having to get the veterinarian out of his house. He went down and met us and gave her a sedative because she was just shaking like a leaf on a tree. Stephen Semple: Yeah? Wow. Dave Young: I won’t tell you why we had to put her in the bathtub. Stephen Semple: No, we don’t need that. Dave Young: The chocolate was- Stephen Semple: We don’t need that part of the story. Dave Young: … rocketing out the other end of the dog. Where were we? Chocolate chip cookie. Stephen Semple: What’s interesting here is it would be easy to sit there and say Ruth didn’t get a great deal on this because it led to this massive product for Nestle at the same time. It’s one of those ones that’s hard to say because what I wasn’t able to find out is what the consulting agreement looked like in terms of how much was she being paid on that, because who knows, that might’ve been a lot of money. Again, it’s one of those ones, I thought it was interesting because so many companies today… One of the biggest challenges that I have with finding these stories is so many companies today have given up telling the origin story, like how did this idea come to be? One of the things that’s interesting is, now it might be a legal obligation, but one of the things that’s interesting is Nestle’s still telling the story of the origin of this idea of the morsels, that it came from this person and this place. I actually think they need to lean into it more, but companies are not telling, they’re not telling these early stories. They’re very, very hard to find. What we know is people connect with those stories. They’re interesting, right? “Oh, this thing happened.” And don’t tell it in a phony way, tell it in an authentic way. So I commend Nestle for still telling that story and honoring that story and having that original recipe, and I think war companies need to be telling that story, and it can be the origin of a business, can also be the origin of a product. Dave Young: Well, here’s what we know about story. In terms of memory in humans, a well-told story becomes autobiographical vicarious memory. So when I hear the story of the Toll House cookie recipe and the struggles of owning a restaurant on a busy road and the Depression, and then you finally invent this cookie that people end up loving, the little part of me experiences that story. Stephen Semple: Right. Dave Young: Right? Stephen Semple: Yeah. Dave Young: And when I bite into one of those cookies, if I might remember that story and go, “Oh, this is the cookie that those people along that toll road were eating back in 1935.” Businesses think that all I need to do is tell you how the cookie tastes and what it’s made of, and you’ll be great with that, but no. The story seals it in my memory. It literally becomes part of my memory because it was told to me in story form. And that’s a powerful, powerful lesson. Even if you’re a plumber or veterinarian, we want to know your origin story. If you’re a veterinarian, there’s no way you became a veterinarian because you hated pets. Stephen Semple: Yes. Dave Young: Right? You fell in love with the idea of helping animals at some point in your life. I want to know that story, right? Stephen Semple: Look, I’m going to put a plug in right now. Go over to usingstoriestosell.com, sign up for a 90-minute starter session, and we’ll help you tell that story. We’ll help you figure it out. You’ll walk out at that 90 minutes for the first draft of what we call your origin story. There’s a little bit of homework and whatnot you have to do, but go over to Using Stories to Sell and we’ll help with that story. Again, one of the things I found is interesting is Nestle still telling that story, and so many companies have moved on from telling it. Look, I think they could tell it better. I think they could tell it with more emotion. I commend them for doing it. Look, Budweiser does that in an interesting way every time you see the Budweiser wagon with the draft horses pulling- Dave Young: Yeah, with the Clydesdales. Stephen Semple: With the Clydesdales. That’s a way of saying,” “Hey, we’ve been around as a company for a long, long time,” in this really simple manner of using that. It’s brilliant, and people connect with it. Dave Young: Yeah. We love it. We love story. Stephen Semple: Yeah. Dave Young: It’s basically our operating system. Stephen Semple: It really is. It really is. Dave Young: It is. Well, thank you for the story of Toll House. Stephen Semple: All right. Awesome. Thanks, David. Dave Young: I feel like I don’t need a cookie because I’ve been watching my calorie intake. It’s working. Stephen Semple: There you go. Dave Young: I’m not going to have a cookie, but I’m going to think about a cookie. Stephen Semple: Well, and Dave, you’re doing really well. Dave shared at the beginning of this about how you’re fitting into some clothes that you’ve… Look, anytime we fit into some old clothes that we haven’t worn in a long time, that’s a good damn day. Dave Young: I agree. This is a pullover that I got at Whistler up in Canada almost 20 years ago. 2006 is when I was up there. It looks brand new. I could sell it as vintage. Probably should. Stephen Semple: There you go. You’re looking good, Dave. Dave Young: Thanks, Stephen. Thank you for another exciting episode of The Empire Builders. We’ll talk to you next time. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. If you’d like to schedule your own 90-minute empire building session, you can do it at empirebuildingprogram.com.

Stories in this episode: - My Horrible Experience on the Graveyard Island, by thewhale13 - Stories From Helltown: A Mother's Perspective, by Regina - Bingham's Light, by Bake@420 - Full Apparition in Austria, by Heather - I Feel Like I'm Being Haunted, by desperateatm Submissions: stories@oddtrails.com Hate ads? Sign up for our Patreon for only $5 a month! You'll also hear episodes at even better audio quality. Your support is very much appreciated. Connect with us on Instagram and the Odd Trails Discord. Listen to Odd Trails on Spotify, Apple Podcasts, or wherever you get your podcasts! Find more Cryptic County shows atCrypticCountyPodcasts.com

Cook time: 10mins Prep time: 30mins Serves 6 people INGREDIENTS: 6 eggspinch of salt250 gm caster sugar1 tsp vanilla paste10 tbsp plain flour2 tsp baking powder50 gm melted butter 2 punnets strawberries300 gm fresh cream1 tsp vanilla paste2 tbsp icing sugar METHOD: For the Sponge:Whisk the eggs and salt until well combined, add the sugar and vanilla paste and turn up to high. Continue to beat until the thick. Sift flour and baking powder together. Fold lightly into egg mixture. Fold in butter. Pour equally into two 20cm greased spring-form cake tins. Bake at 200 for 8-10 minutes or until lightly browned, turn out onto racks and allow to cool. Whisk the cream, vanilla and 1/2 the icing sugar, whisk until firm and set aside. Take the strawberries and remove the green top and cut the large ones in half. To make the cake. Place one cake as a bottom onto a platter, then cover with 1/2 the whipped cream and 1/2 the strawberries. Place the top cake on and then the remaining cream, strawberries and finish with a dusting of remaining icing sugar. See omnystudio.com/listener for privacy information.

After weeks of buildup and anticipation, Christmas and Yule have now passed. Whether your holiday was joyous or challenging, you'll likely be experiencing a let-down after the outpouring of holiday energy. There's a great temptation to dive headfirst into the new year without taking time to pause… but pause we must. Nature shows us that January is not the time to push and bloom, it's the time to rest and plan. Before taking action, follow nature's lead and lay dormant for a little while. Allow yourself to envision without the need to produce. The time will come to bloom, but for now simply be. What am I reading?Witches of Honeysuckle House by Liz Parkerhttps://bookshop.org/a/111301/9798892421997The Anatomy of Anxiety: Understanding and Overcoming the Body's Fear Response by Ellen Vora, MDhttps://bookshop.org/a/111301/9780063075108https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Worst Enemy by Marino What's for dinner?Black Lentil SoupIngredients: 1 tablespoon olive oil1 large onion, finely chopped2 carrots, diced2 celery stalks, diced3 cloves garlic, minced1/2 teaspoon turmeric1 tablespoon tomato paste1 can (14 oz) diced tomatoes2-3 tablespoons miso paste 1 cup black lentils, rinsed and drained4 cups vegetable broth or bone broth1 cup baby spinach1 tablespoon lemon juiceSalt and pepper to tasteInstructions:In a large pot, add the olive oil and heat over medium heat for 30 seconds.Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly.Add the garlic, tomato paste, miso paste, and turmeric. Cook for one minute until fragrant.Add the diced tomatoes, lentils, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes or until the lentils are softened.Remove from heat, then stir in spinach and lemon juice.Let the soup sit for 1-2 minutes until the spinach is wilted. Divide into bowls and season with salt and pepper to taste.Baked Stuffed Apples Ingredients:4 Honeycrisp apples are preferred½ cup of rolled oats½ cup of brown sugar4 tablespoons of butter, softened or melted1 teaspoon of ground cinnamon¼ teaspoon of saltInstructions:Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.Carefully core your apples, leaving the bases intact. Use a sharp knife or an apple corer.In a mixing bowl, combine the rolled oats, brown sugar, softened butter, ground cinnamon, and salt. Use your hands or a rubber spatula incorporate ingredients.Fill each apple with the mixture. Avoid overfilling to prevent the mixture from spilling over as it bakes.Arrange apples on the baking sheet and place them in the oven. Bake for 45–50 minutes. The apples should become tender yet maintain their shape, with the topping turning a lovely golden brown, emitting a sweet, spicy aroma that fills your kitchen.Allow the apples to cool slightly before serving. The filling should be lightly crispy on top with a buttery, caramel-like ooze. Pair with vanilla ice cream or a dollop of whipped cream. Enjoy!Under Morana's Sky by SanjaInstagram- @sanja.slavic.artSupport the show

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Need help in Portugal? Contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or join the Portugal Club community here - www.theportugalclub.com

For the holidays, we're re-running some of our very favorite holiday-themed episodes! It's hard not to feel like we've got to be doing ALL the things at the holidays, especially when social media tells us we should be. Here are some tips for taking perspective at the holidays and operating in "high magic, low effort" mode. We discuss: pre-gaming with your (older) kids about the preferred responses to less-preferred gifts starting with what family members really do love most about the holidays (their answers will surprise you) why you don't have to go the Nutcracker, or lights at the zoo, or Aunt Martha's house, this year, let alone every year Rosie Colosi for Today Parents: ⁠⁠Moms are challenging the idea that they are the sole keepers of holiday ‘magic'⁠⁠ SNL's "Christmas Morning" sketch: ⁠https://www.youtube.com/watch?v=FOVCtUdaMCU⁠ ⁠Read all of our listeners' great advice on the original Facebook thread⁠... and here, as promised, is Amy's recipe for the⁠ Italian pepper cookies⁠ that seem to be unique to northeast Pennsylvania... Italian Pepper Cookies (makes about 72 cookies, more if they're small) 1/2 cup Crisco  2 cups of milk or water (or more if needed) If dough is really sticky you can add a little bit more of milk 1/2 lb. raisins  1 cup cocoa 2 1/2 cups sugar 4 tbsp. baking powder 7 cups of flour (add more if needed) 1 1/2 tsps. cinnamon 1 1/2 tsps. cloves (not whole) 1 1/2 tsp. vanilla 1 1/2 tsps. black pepper (if you don't want them too spicy, you can cut back on the pepper, I never do though) Optional, you can add nuts or I've seen people add chocolate chips too. We aren't big nut eaters, so I've never made them with nuts. Preheat oven to 375 Cream sugar and Crisco together in a bowl  In a different bowl, sift together all the dry ingredients. Add sifted dry ingredients to creamed sugar and Crisco alternately with milk. Mix well. It will be very sticky, it's easier to work with your hands. I usually coat my hands with some Pam to be able to work the dough. Add your raisins and mix it up more.  Using your hands, take enough dough to roll a small ball (my mom likes them big, I like them smaller) Place cookie balls on your cookie trays (I usually fit around 16 on a tray, all depends on the size of your cookie balls)  Bake in oven for 8-10 minutes. Icing: 2 cups confectioner's sugar 1 to 2 tablespoons milk 1/2 teaspoon butter splash vanilla For icing: Mix together all ingredients, adding milk until achieving creamy consistency, not stiff. When cookies are slightly cooled, top with icing. Sign up for the What Fresh Hell newsletter! Once a month you'll get our favorite recent episodes, plus links to other things to read and watch and listen to, and upcoming special events: ⁠http://eepurl.com/h8ze3z⁠ We love the sponsors that make this show possible! You can always find all the special deals and codes for all our current sponsors on our website: ⁠https://www.whatfreshhellpodcast.com/p/promo-codes/⁠ Get 50% Off Monarch Money, the all-in-one financial tool at ⁠www.monarchmoney.com/FRESH Ready to raise money-smart kids? Start now with your first month FREE at acornsearly.com/FRESH! What Fresh Hell is co-hosted by Margaret Ables and Amy Wilson. Christmas, Hanukkah, Kwanzaa, Santa, Elf on the Shelf, gift exchange, holiday, holiday shopping, holiday gifts, mom friends, funny moms, parenting advice, parenting experts, parenting tips, mothers, families, parenting skills, parenting strategies, parenting styles, busy moms, self-help for moms, manage kid's behavior, teenager, toddler, holiday recipes Learn more about your ad choices. Visit podcastchoices.com/adchoices

MERRY CLAMBAKE! Featuring Justin Gausman, Olivia Murphy-Rogers, Rabia, Felix, John Michael Heath, David "Ghosty" Wills, Garrett Cash and Darin Evans.  Part 1 opens with the revelation of how we tricked Felix into thinking he would have to watch Clambake again, then primarily covers our overall thoughts on the Norman Taurog-directed 1966 flick about a singing racecar driver, "Spinout." Sharing numerous overlaps with 1967's "Clambake", such as co-stars Shelley Fabares and Will Hutchins, "Spin-bake" puts the differences between the two Elvis films in sharp relief - and the earlier movie brings out a whole new world of fascinating themes to explore, from the way "Spinout" handles gender norms & expectations, to its origins as a deeply meta Elvis spoof, plus major cultural references, including allusions to the contemporaneous book & film "Sex and the Single Girl" by Helen Gurley Brown via Diane McBain's character.  Unlike previous years' Christmas episodes, this discussion is much more free-flowing rather than having an overly structured beat-by-beat recap, so having seen "Spinout" is strongly recommended! Part 2 will emphasize the song sequences of "Spinout" more linearly, as well as touch on the film's soundtrack and bonus tracks (which Justin & Gurdip also reviewed in 2023) more strongly through its cinematic lens.   

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This week, professional pastry chef Faith Fedash stops by host Greta Johnsen's kitchen to make pumpkin pie cookies. (Find the full recipe for the cookies here!)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we're continuing our special relaunch series by welcoming one of this year's INFORMS Annual Meeting plenary speakers – a pioneer in the fusion of machine learning and optimization, and a leader in advancing AI for real-world engineering challenges. Pascal Van Hentenryck is a Fellow of INFORMS and AAAI, and has made groundbreaking contributions to constraint programming and optimization systems that are still used in industry decades later. His current research focuses on integrating AI with mathematical optimization to solve incredibly complex and large-scale problems in energy, transportation, supply chains, and more. At the 2025 INFORMS Annual Meeting, he delivered a plenary address titled "Learning to Optimize: Foundations and Industrial Impact," exploring how machine learning and optimization can work hand-in-hand to meet real-time demands in today's dynamic systems. 

Happy Winter Solstice! This is a time for rebirth, renewal, and new beginnings. It's also a time to receive, which is something that many of us struggle to do. Do you freely accept the generosity of others or does it make you feel vulnerable? Do you keep a tally of these “transactions” in your mind so that you can quickly repay the giver? Maybe you fear that when it really counts, others will let you down. What if this Yule, you learned to graciously and lovingly accept the kindness and love of others? As we sit by the fire, contemplate how you might be blocking blessings in your life. It's a perfect time to clear the path for something new.  What am I reading?The Winter Witch by Paula Brackstonhttps://bookshop.org/a/111301/9781250042705uWinter in the Highlands: Eating, Drinking, and Celebrating in Scotland by Flora Shedden https://bookshop.org/a/111301/9781837833689https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?The Solstice Carole by Saffie What's for dinner? Savory Solstice PieIngredients:1 lb ground beef or plant-based meat1 onionGarlic2 tbsp olive oil 1 tbsp Worcestershire sauce 1 tsp dried thyme 1 tsp ground black pepper 1⁄2 tsp salt 1 cup stock 2 tbsp all-purpose flour 1 cup peas, fresh or frozen 1 cup diced carrots 1 cup diced potatoes 2 sheets of store-bought or homemade shortcrust pastry 1 egg, beatenInstructions:Preheat oven to 40O degrees f. Heat oil over medium heat. Add the onion and garlic, cooking until onion is translucent.Increase the heat to medium-high and add the ground meat to the skillet. Cook until browned.Stir in the Worcestershire sauce, thyme, pepper, and salt. Cook for another 2 minutes.Sprinkle flour over the meat and stir to combine. Pour in stock, stirring continuously until mixture thickens.Reduce heat to low and add peas, carrots, and potatoes. Simmer for about 10 minutes. Remove from heat and let it cool slightly.Roll out one sheet of the pastry and line a 9-inch pie dish with it. Trim any excess pastry.Pour the meat and vegetable mixture into the pie dish.Roll out the second sheet of pastry and place it over the filling. Trim and crimp the edges to seal the pie.Cut a few slits in the top pastry to allow steam to escape.Brush the top with beaten egg.Bake for 25-30 minutes or until the pastry is golden brown and crispy.Allow the pie to cool for a few minutes before slicing. Enjoy!Sparkling Cranberry Rosemary MocktailIngredients:2 cups unsweetened cranberry juice2 cups sparkling waterJuice two limes 2 rosemary sprigsFresh cranberries1–2 tablespoons honey or maple syrup Ice cubesInstructions:Fill glasses with ice cubes.In a pitcher, combine cranberry juice, sparkling water, and lime juice. Stir gently to mix.Stir in sweetener until dissolved.Lightly bruise rosemary by tapping sprigs with the back of a spoon to release their aroma. Add to pitcher or place in the glasses.Add a few fresh cranberries into each glass.Pour the cranberry mocktail into glasses. Enjoy!Support the show

We're bringing back one of our favorite Faith IRL Christmas specials. In this REWIND episode, Orah and David go “on location” for a gingerbread challenge (we tried to decorate gingerbread people to look like each other… pray for us

PJ talks to Lucy Marshman, Owner/Head Baker The Pawprint Bakery about her online course in baking for your dog that's on tonight. To join go to this page here and scroll down to today's date. Hosted on Acast. See acast.com/privacy for more information.

PJ hears from a man facing homelessness because of a lifetime loan, talks to a nurse who ran to danger in our dark COVID-19 days but may be abandoned now she has Long Covid, learns you can take a course to bake goodies for your dog. And more... Hosted on Acast. See acast.com/privacy for more information.

Some SaaS stories start with deep market research, long timelines, and careful planning. Tiago Alves' didn't. He only built what he needed to rescue his sister's bakery, never expecting anyone...

Welcome to What Matters Now, a weekly podcast exploring key issues currently shaping Israel and the Jewish World, with host Jessica Steinberg speaking with cookbook author Adeena Sussman. In this conversation with the bestselling author of "Sababa" and "Shabbat," Sussman discusses the intersection of cooking, culture, and personal experiences as she continues melding her American Jewish background with her current Israeli life in her recipes. She reviews aspects of her latest cookbook, "Zariz," which emphasizes quick, easy recipes with shorter lists of ingredients, and how working on it during the war offered a therapeutic outlet during troubling times. Sussman talks about her various Hanukkah recipes, tips for frying potato pancakes and sufganiyot, and how to streamline the latke-making and doughnut frying processes, if one decides to make their own. Adeena Sussman's Sheet Pan Latke BoardFor the latkes: 1½ - 1¾ lbs skin-on Russet potatoes, scrubbed (depending on your sheet pan size)1 med-large onion, peeled2 eggs2 tsps kosher salt, plus more to taste½ tsp freshly cracked black pepper3-4 tablespoons potato starch, cornstarch or flour¼ - ⅓ cup olive oil Toppings ideas: Gravlax, sour cream, dill, lemon zest, capersSour cream + fish eggs + green onionAvocado + chili crispHorseradish sour cream + quail eggPear GorgonzolaPomme persimmonLabaneh + jamApple butter InstructionsArrange a rack in the center of the oven. Preheat to 450°F. Grate the potatoes and onions on the large holes of a box grater into a large bowl. Using both hands, squeeze out and discard as much of the liquid from the potatoes as possible; transfer them to a second bowl. Add the oil to a quarter-sheet pan (or 9 x 13 inch glass metal baking dish); place in the oven and heat until the oil is very hot but not smoking, 7 to 8 minutes. During the last two minutes of the oil heating, stir the eggs, salt, pepper, and potato starch into the potato-onion mixture. Carefully remove the sheet pan from the oven. Quickly pour and spread the latke batter across the pan; tip and spoon any excess oil over the top. Bake until deep golden brown and crisp, 23 to 25 minutes (or longer as needed). Cut into squares and top with the toppings of your choice. What Matters Now podcasts are available for download on Apple Podcasts, Spotify, YouTube or wherever you get your podcasts. This episode was produced by the Pod-Waves. IMAGE: Cookbook author Adeena Sussman with her latest, 'Zariz,' in December 2025. (Courtesy)See omnystudio.com/listener for privacy information.

Recipe Pastry:150g butter 225g plain flour Pinch salt Cold water to bind Wrap the butter in parchment and freeze for 45 minutes. Place the flour into a bowl and mix in the salt. Coarsely grate the butter into the flour then rub until the mixture is fine and sandy. Add cold water to bind to a dough, wrap in cling and chill. Roast Celeriac:1 medium celeriac, scrubbed under cold water 1 tablespoon oil Salt Few sprigs fresh thyme Line a baking tray with parchment paper. Cut the wiry bottom from the celeriac and slice into 4 rounds. Place on parchment, brush with oil, season with salt and add the thyme. Cover with foil and roast in a 180oc oven for about 45 minutes or until soft. Mushroom Duxelle:350g mushrooms, sliced 2 tablespoons oil 1 onion, finely chopped 2 cloves garlic, minced 25g butter 75ml Port or red wine 1 tablespoon balsamic vinegar Salt and pepper to tasteHeat a large pan until smoking hot and add the oil ( or use 2 pans so as not to crowd the mushrooms) and mushrooms. Cook for a minute then dot around the butter and add the onion and garlic. Cook until onions are golden and add the balsamic and Port. Season and cook until all the liquid has evaporated. Blend to a smooth puree and cool. 8 stalks cavalo nero or outside leaves of savoy cabbageRemove the stalks and bring bring a big pan of salted water to the boil. Add the greens and cook for a minute. Cool under cold water and pat dry with kitchen paper.To assemble:1 egg yolk 100g crumbled feta 100g grated cheddar Roll the pastry out into a rectangle 40cm x 30cm Place half the greens into the middle, leaving a 4cm border around the edges. Trim the edges and roll out and cut out stars for the top. Add half the duxelle, top with the celeriac, add the feta, cheddar, more duxelle and top with the remaining greens. Brush the edges with egg yolk and fold the edges in and roll up. Place on a lightly oiled baking tray and set oven to 180oc. Brush the top with egg yolk, place on the stars and brush with more yolk. Bake for about 30 minutes and serve. Peppercorn Gravy1 shallot, finely chopped 25g butter 1 teaspoon brined green peppercorns, roughly chopped 1 teaspoon freshly ground black pepper 50ml whiskey or brandy 200ml vegetable stock ½ teaspoon marmite 1 tablespoon balsamic vinegar Cook the shallots in the butter until soft and golden. Add the peppercorns and cracked black pepper and the whiskey. Add the marmite, stock and balsamic and boil to a spoon coating sauce. Check seasoning.

On today's podcast, we will cover a few of the takes from our Top Trends to Watch in 2026 report. Our analysts (or bakers) will compete in a Great British Bake Off style episode discussing if the micro-drama craze will mint a new generation of creators with dual support from social networks and entertainment studios, and why AI's content takeover will shake consumer trust in the internet. Join Senior Director of Podcasts and host Marcus Johnson, along with Analyst Jacob Bourne and Principal Analyst Max Willens. Listen everywhere, and watch on YouTube and Spotify.   To learn more about our research and get access to PRO+ go to EMARKETER.com   Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com    For a transcript of this episode click here: https://www.emarketer.com/content/podcast-behind-numbers-great-btn-bake-take-off-top-trends-2026   © 2025 EMARKETER   Campaigns take flight with Viasat Ads. Unlock access to over 250 million passengers annually across leading global airlines, with high-engagement ad formats and real-time delivery. Viasat Ads provides access to a verified audience in a captive environment, so your message reaches passengers when they are ready to engage. Join their journey with Viasat Ads.  

On this swashbuckling edition, Brad Evans and Nate Lundy throw down a few wagers in Tampa. First off, our brave riders attempt to coast on the PLUS BUS, firing their favorite +100 bets -- one in the NHL and one in TNF. From there, Brad counts down his Fade Five, featuring wagers on Baker Mayfield, Emeka Egbuka, Bucky Irving, Rachaad White and more. Did Lundy again go 5-for-5 on follows? Are the guys royally screwed? Rounding out today's show, Brad stretches legs on his #TeamHuevos Parlay Play in Falcons/Bucs at +186 and our bumbling boys toss out all kinds of additional action in BONUS TIME -- including a little sprinkle in Iowa/Iowa State. Get it all in just 30 minutes! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Bake your tuna casserole and bring it to the Stackhouse residence, because this week we're gathering to mourn Sookie's beloved Gran! Emotions are running almost as High as Jason, and this episode takes you through all of them in a truly beautiful episode!Rewatch, Listen & Laugh as we all become Tara stans, Maxine has a fall from royal grace, and Mikie struggles to make a dick joke!And don't forget to follow us at the_rewatcher on  Instagram for special bonus content!! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Happy Birthday Charlie Brown. Morons in the News. Christmas Tree Trends.   Down the Rabbit Hole. Funky Christmas. Everyone Needs a Laugh.   Talkback Callers. Couple Makes a Miracle. Can you Believe This?   From the Vault. Talkback Callers.

Mary teaches us how to make an apple and mixed fruit crumble, only to be made on Christmas Eve (but if you make it before, we won't tell anybody)! If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please […] L'articolo E9 | Let's Bake – Christmas Eve Crumble proviene da Radio Maria.

This week discover gift ideas for everyone on your list, and try this quick, easy dinner hack to simplify surviving winter meals that are comfort food for the whole family! Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News! Christmas Gift Ideas What to buy?? The stress, the expense... it all adds up, hence we are here to HELP YOU OUT!! Food: Who doesn't love food and with how expensive everything is, we can all appreciate a good meal. We believe in giving our loved ones gift certificates to local Butcher Shops in their area or to local Ranches and Farms selling their own meats. Do a quick search, and you'll be surprised how many local Pasture to Plate, Farm to Table and so on small businesses there are! Tack Tote: Have a Cowboy, Cowgirl or Equestrian on the list. You cannot go wrong creating a small "Tack Tote" that has all the essentials so that it's ready to either stay in the stock trailer or be loaded when the horses do. The one created by Tigger for me has been a life saver! Inside mine there is wound spray, fly spray, curry comb, brush, hoof pick, leather hole punch, leather strips for repair and don't forget the Chicago screws!! (Also highly recommend having a spare rein and stirrup in the box too... take it from me... Been There... Needed that!) Leather Hole Punch: This is a tool that is worth spending the extra money to buy a Good One! Let's be honest, typically when needing to fix tack you are out... chasing cattle, in a hurry at a rodeo, etc... No time to be messing with a low grade leather punch that moves on one all the time or you have to have the strength of Goliath just to put an extra notch in your latigo! Easy Dinner Hack This hack is so easy, you'll wonder - "Why Haven't I Been Doing This?" Almost every time you're in the grocery nearing the checkout, you've been there... you have to walk by the delish smelling fresh rotisserie chickens. YUM! Well now think about this... There are sales regularly on these too and now you're going to stock up! Hack: Buy Rotisserie Chickens to FREEZE for later! You read that right! I buy a few these at a time, especially if there's a sale. Nothing is done with them other than put in the freezer. When I am needing meals that can sit all day to be enjoyed as my family comes and goes... I thawed out one of those chickens. I especially like the ones in a plastic container as when thawing they make No Mess!! What To Do With The Rotisserie Chicken? Since it is already cooked, your cooking time is short... like cut down big time!! Pull off that meat... then proceed to dice it or shred depending on the use. Wild Rice Soup: Add that diced chicken to say a packet of Bear Creek Wild Rice Soup... Comfort Food that is SOOOOO GOOD! Chicken Enchiladas: Add enchilada sauce (green or red), add the diced or shredded chicken and bring to a simmer. Heat the oven to 400. Using a cooking sprayed glass dish, spoon a thin layer of the sauce in the bottom. Fill flour tortillas with the meat mixture, add your favorite cheese blend and then roll up. Place the tortillas tightly against one another until the pan is full, pour any remaining meat sauce on the top and then garnish with a heavy layer of shredded cheese and chopped green onions. Bake uncovered until the cheese begins to brown. ENJOY!! OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff ‘Tigger' Erhardt & Rebecca ‘BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com/

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

Giving edible gifts at Christmas is a winner I say! Some ideas take some forethought, like preserved lemons, fruit pastes, chutneys and sauerkraut, but there's plenty of other ideas that you can whip up over a day or weekend right before the big day. Think shortbreads, flavoured oils, scented salts or sugar meringues, spiced nuts, dukkah, gingerbread loaf, or one of my favourites, biscotti. Jars, bottles and small wooden or cardboard boxes can all be found in second hand shops, as can ribbon, wool, cotton etc to make them all look pretty. Tie some rosemary or bay leaves to jars and bottles for a festive look or decorate boxes with potato and paint stamps. Get creative! Pistachio and cranberry biscotti Homemade biscotti makes for a wonderful Christmas gift as it keeps well (so can be made ahead) and it's one of those things that's so much better than the store-bought variety. Makes about 30 Ingredients 3 medium sized eggs, at room temperature ½ cup olive oil (can use 5 tbsps. butter) ½ tsp orange zest 2 ¼ cups plain flour 1 tsp baking powder ½ tsp salt ½ cup caster sugar ½ cup brown sugar ½ cup roasted almonds, roughly chopped ½ cup shelled pistachios ¼ cup dried cranberries Method Preheat oven to 180 C and line a baking tray with baking paper. In a large bowl, lightly whisk eggs, olive oil, and orange zest. Add flour, baking powder, salt and sugars and stir until just incorporated. Fold in almonds, pistachios and cranberries and mix until combined. Divide dough into half. Place each half on lined tray and with damp fingers, shape into a log shape about 4cm x 30cm. Flatten slightly. Bake for 30-35 minutes or until golden brown in colour and hard on the outside but not all the way through. Let cool and use a serrated knife, slice at an angle about 1.5cm thick. Place slices back on the tray and bake for 12-16 minutes more, until firm. They will firm up more as they cool. Place on a wire rack to cool before filling jars with them as presents. Nici's Notes: Store in an airtight container at room temperature for 3 days or freeze for up to 3 months. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Post Thanksgiving Lite Bake is here to give us a little content preparation relief with all the Thanksgiving plans and shenanigans. Luckily, Bubba Drewski is here for us so we have a full house for chat, drafts, and more. We discuss what we’ve been playing, what did for Thanksgiving, what we’ve been watching and more. … Continue reading → The post Ep. 846 – Post Thanksgiving Lite Bake (2025) appeared first on TADPOG: Tyler and Dave Play Old Games.

We like big cinnamon buns and we cannot lie. December's Bake Club is dedicated to the tireless efforts of Shilpa Uskokovic and her creation of a giant, gooey cinnamon roll. Not only is this recipe perfect for any festive gathering, but it also has all the nostalgia of a mall food court in the 90s. Shilpa tells Jesse about her decision to include two specialty ingredients and the importance that they had in shaping the structure of the recipe. And we meet another baker we think you should know: Patrick Shaw-Kitch of Brooklyn Granary & Mill. Patrick not only bakes, but mills his own flour for his creations and tells us why we should think more about where our flour comes from and how to harness it in our bakes. Learn about your ad choices: dovetail.prx.org/ad-choices

How do you choose from the endless holiday cookie recipes to include in your holiday baking?Whether you're prepping for a cookie swap, assembling homemade gift boxes, or heading to a holiday potluck, this episode is your calm, curated roadmap through the season's abundant baking options.By the end of this episode, you'll discover:Which cookies and sweet treats pack and travel well—and how to choose the ones that keep their ideal texture for days.A Martha Stewart must-bake recipe, along with nostalgic classics that delight all ages (especially the kid inside us).Three standout slice-and-bake options: Dorie Greenspan's iconic “World Peace Cookies,” a mosaic-style pistachio–dried fruit cookie, and a double-chocolate biscotti perfect for pairing with a hot cup of coffee or tea.Press play now, and bake holiday treats that will fill your kitchen with buttery warmth, sugar, and spice!***LINKSNostalgic CookiesPeanut butter blossom cookies by The Gerror Family for NYT Cooking (unlocked)Sonya's marionberry rugelachSpoon Cookies from Gourmet magazineNo-BakeRum balls by All RecipesChocolate-dipped pretzels from House of Nash EatsPeanut butter balls with rice kispiesColorfulPeppermint stripe cookies by Susan Spungen for NYT CookingConfetti cookies by Smitten KitchenDecorated Best sugar cookies recipe by Susan Spungen for NYT CookingGrasshopper brownies by Yossy Arefi for NYT CookingFruityCranberry streusel bars from Bake From Scratch, recommended by Shannon SarnaChewy almond-raspberry sandwich cookies from Bon AppetitOrange blossom water crinkle cookies from the Splendid Table, and a similar almond cookie with

LJCSC's expert baker Dr. Kiersten Riedler takes us into the cozy world of holiday baking, sharing her tips and tricks for making the perfect gingerbread cookies. From rolling the dough just the right thickness to using fresh, fragrant spices, she reveals the details that make these cookies both delicious and festive.Along the way, Dr. Riedler draws fun parallels between baking and her work in facial plastic surgery, highlighting how precision, planning, and creativity are key in both. She also shares the joy—and gentle pressure—of living up to friends and family expectations during the holidays.Dr. Riedler's gingerbread cookies recipe:Ingredients:3 cups all-purpose flour¾ cup packed dark brown sugar1 Tbsp ground cinnamon1 Tbsp ground ginger¾ tsp baking soda½ tsp ground cloves½ tsp salt12 Tbsp unsalted butter, melted and cooled¾ cup molasses2 Tbsp milkInstructions:Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in food processor until combined, about 10 seconds. Add melted butter, molasses, and milk and process until soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.Spray counter or silicone pastry mat lightly with baking spray with flour, transfer dough to counter, and knead until dough forms cohesive ball, about 20 seconds. Divide dough in half. Roll dough to ¼-inch thickness. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.Heat oven to 350 degrees. Use cookie cutter to cut out cookies. Space cookies ¾ inch apart on rimmed baking sheets lined with parchment paper. Repeat rolling and cutting steps with dough scraps.Bake until cookies are puffy and just set around edges, 9 to 11 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely before decorating and serving.LinksSee some of Dr. Riedler's gorgeous Christmas cookies and watch her bake themListen to LJCSC's festive holiday playlist to set the perfect mood while you bake, making your kitchen feel as magical as the season itself.Book a free 15-to-30-minute complimentary phone call with Dr. Riedler's patient coordinatorMeet San Diego facial plastic surgeon Dr. Kiersten RiedlerLearn from the talented plastic surgeons inside La Jolla Cosmetic Surgery Centre, the 12x winner of the San Diego's Best Union-Tribune Readers Poll, global winner of the 2020 MyFaceMyBody Best Cosmetic/Plastic Surgery Practice, and the 2025 winner of Best Cosmetic Surgery Group in San Diego Magazine's Best of San Diego Awards.Join hostess Monique Ramsey as she takes you inside LJCSC, where dreams become real. Featuring the unique expertise of San Diego's most loved plastic surgeons, this podcast covers the latest trends in aesthetic surgery, including breast augmentation, breast implant removal, tummy tuck, mommy makeover, labiaplasty, facelifts and rhinoplasty.La Jolla Cosmetic Surgery Centre is located just off the I-5 San Diego Freeway at 9850 Genesee Ave, Suite 130 in the Ximed building on the Scripps Memorial Hospital campus.To learn more, go to LJCSC.com or follow the team on Instagram @LJCSCWatch the LJCSC Dream Team on YouTube @LaJollaCosmeticSurgeryCentreThe La Jolla Cosmetic Surgery Podcast is a production of The Axis: theaxis.io Theme music: Busy People, SOOP

TWiP solves the case about the man with abnormal brain MRI, and presents a new case for your solving about a man with some electrolyte issues related to his end-stage renal disease. Hosts: Vincent Racaniello, Daniel Griffin, and Christina Naula Subscribe (free): Apple Podcasts, Google Podcasts, RSS, email Links for this episode Join the MicrobeTV Discord server TWiP study – information and survey Letters read on TWiP 270 New Case A man in his 20s is admitted to the hospital with some electrolyte issues related to his end-stage renal disease. Infectious disease is consulted as he has a report of a recent positive strongyloides serology test that was done as part of his pre-transplant evaluation. He reports no international travel, no interesting exposures. Become a patron of TWiP  Send your questions and comments to twip@microbe.tv Music by Ronald Jenkees Dear TWiP listeners, Have you ever wondered how TWiP shapes your understanding of science? We have! To find out more, Christina and the team are running a survey based study to learn more about how TWiP contributes to your scientific literacy and trust in science. Listen to the segment in this episode (TWiP 267) where Christina discusses the study's aims and scope.   Anyone who listens to TWiP can participate. The survey is anonymous and we do not collect personal data that could identify you. There are no potential disadvantages or harms in taking part, other than using a few minutes of your time. You will receive no direct benefit from taking part in this study. However, the information that is collected during this study will give us a better understanding of who our listeners are, and why they choose to listen to TWiP. We can use this understanding to make TWiP even better! This is an academic study and we aim to disseminate our findings to the wider public, including you. For example, we'll have a conversation about the findings on a future episode of TWiP, we plan conference presentations and publication in a relevant academic journal The project has been reviewed and approved by the University of Glasgow College of Medical, Veterinary & Life Sciences Ethics Committee. Application 200250013 You can find the study, detailed participant information, and consent information here:  TWiP study – information and survey

The final part of our Rilla Blythe character arc is here! We can't wait for you to join us in this wide-ranging conversation about Rilla's moral growth arc in Rilla of Ingleside. We are absolutely thrilled to welcome back the phenomenal Dr. Laura Robinson—a celebrated L.M. Montgomery expert and professor—whose unparalleled insights bring Rilla's sacrifices and moral courage to life.  If you want to know more about what Laura is doing, you can check out the L.M. Montgomery Institute for all sorts of amazing resources! Inspired by: Laura is inspired by the wartime cake recipe that was a Canadian specialty during WWI and is sharing it here! Recipe for Wartime Cake, straight from the Robinson family archives! 2 cups white sugar 4 tbsp margarine (butter?) 1 cup chopped dates 1lb raisins 2 tsp cinnamon 2 tsp cloves and allspice (I put one of each) 2 cups boiling water 1 tsp salt 3 cups whole wheat flour 2 tsp soda (so Mum was notoriously bad at recording recipes, so I actually use 2 tsp of baking powder and ½ of salt and ½ of soda, as per a banana cake recipe I have) Boil for 10 min, sugar, dates, raisins, water. When cool, add salt flour and soda. Mix well. Makes one ring cake or two loaves. Bake one hour in slow oven 300degrees or until done. Kelly is inspired by Rilla's coalition building with the Junior Reds so she recommends getting to know your neighbors and community, especially those you might not otherwise have anything in common with.   Ragon is inspired by Rilla making change close to home and recommends fostering kittens through the ASPCA or local animal rescues. You can support the pod by shopping through our Bookshop link for any books we've recommended!   If you want to get a free logo sticker from us, either leave us a review on Apple Podcasts or share your love for the pod on social media!  Send us a photo of your share or review at either our email: kindredspirits.bookclub@gmail.com or on our KindredSpirits.BookClub Instagram.   

The holiday season is officially in full swing! This is the time of year when traditions really take center stage. But before embarking on the usual holidays customs, consider if these rituals still align with who you are today. Do holiday traditions bring you comfort and joy? Or are there traditions that feel restrictive and oppressive? What are you eager to carry forward and what would you rather leave in the past? This season, embrace the traditions that feed your holiday spirit, and give yourself permission to set down the traditions that have become too heavy. As we take in the cold night air, envision the magic you'll create when you combine tradition with intention. What am I reading?Daughter of the Tarot by Clare Marchanthttps://bookshop.org/a/111301/9781836030577The Way of the Fearless Writer by Beth Kemptonhttps://bookshop.org/a/111301/9781250892133https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Still Breathing by Green DayWhat's for dinner? Blackberry Grilled CheeseIngredients:BaguetteBrieOlive oilFresh Mozzarella1 onionBlackberry preservesInstructions:Preheat oven to 350 degrees. Add 1-2 tablespoons of oil to pan, add sliced onions, season with salt and pepper, sauté until lightly caramelized. Slice baguette down the center. Spread one side with blackberry preserves, layer with Brie and mozzarella, top with caramelized onions. Bake until cheese is melted and bread is lightly browned. Enjoy! Grandma Holmes's Pumpkin PiePrepare pie crust using favorite recipe or use pre-made pie crust. Pie Filling2 cups pumpkin purée14 oz can sweetened condensed milk2 eggs1/2 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon nutmeg Instructions:Preheat oven to 475 degrees.Mix all filling ingredients together in a large bowl, then pour into prepared piecrust.Bake at 425 degrees for 15 minutes. Then lower heat to 350 degrees and bake for another 30-40 minutes or until pumpkin  filling is firm. Enjoy! Support the show

Time to roast the turkey and each other!So pull up a chair, have dolly parton's cornbread tits up and enjoy the 43 year old wearing an adult triple x sonic the hedgehog onesie with shades.

This episode originally aired on November 23, 2023. ‘Tis the season for stuffed fowl, Mariah Carey, and family drama! In this throwback episode, Sarah takes your holiday calls and offers advice on traveling, conservative relatives, and what to do when you’re feeling lonely this season. Bake a batch of rugelach and enjoy! You can leave a voice memo for Sarah at speakpipe.com/TheSarahSilvermanPodcast. Follow Sarah Silverman on Instagram @sarahkatesilverman. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors. Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.See omnystudio.com/listener for privacy information.

In this inspiring episode of Galloping Getaways, Meghan Brady sits down with Rita Soares, visionary leader and co-founder of one of Portugal's most celebrated equestrian and wine estates. Together, they explore how this family-run haven has become a global symbol of luxury, sustainability, and horse welfare — where fine wines, gourmet cuisine, and Lusitano horses coexist in harmony.Rita shares her journey from dream to legacy: how she built a destination rooted in authenticity, her approach to responsible equestrian tourism, and what makes Malhadinha Nova a proud Equestrian Travel Association (ETA) member.HORSES IN THE MORNING Episode 3828 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Rita Soares of Herdade da Malhadinha NovaRecipe: Sericaia1/2 liter milk (remove 2 tablespoons for a bowl)200 g sugar6 eggs1 heaped tablespoon wheat flour1 heaped tablespoon cornstarch1 cinnamon stick1 strip of lemon peelCinnamon for sprinklingA pinch of saltSTEP-BY-STEP RECIPE: Place the milk (don't forget to remove 2 tablespoons) in a saucepan with the lemon peel, cinnamon stick, and sugar, and simmer until it boils. Separate the egg yolks from the whites and beat the whites until stiff. Set aside. Add the 2 tablespoons of milk and the two types of flour (mixed and sifted) to the egg yolks. Mix everything well with a wooden spoon until you have a smooth mixture, without any lumps. The mixture should be completely smooth.Then add this mixture to the milk, which has now boiled. Mix well, return to a low heat and stir until thickened. This cooking process usually takes about 15 minutes.Turn off the heat and stir to cool slightly. Then add the egg whites and fold in with a wooden spoon. Mix well. (Only add the egg whites when the mixture is lukewarm, almost cold).Finally, spoon the mixture into a deep earthenware dish (do not smooth it out, just shake the dish) and sprinkle with plenty of cinnamon.Bake at 350°F and when it starts to rise, tap it a few times and bake for 35 minutes.Do the toothpick test: if the center is dry, it's ready. Let it cool and serve with Elvas plums, along with their syrup.

In this inspiring episode of Galloping Getaways, Meghan Brady sits down with Rita Soares, visionary leader and co-founder of one of Portugal's most celebrated equestrian and wine estates. Together, they explore how this family-run haven has become a global symbol of luxury, sustainability, and horse welfare — where fine wines, gourmet cuisine, and Lusitano horses coexist in harmony.Rita shares her journey from dream to legacy: how she built a destination rooted in authenticity, her approach to responsible equestrian tourism, and what makes Malhadinha Nova a proud Equestrian Travel Association (ETA) member.HORSES IN THE MORNING Episode 3828 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Rita Soares of Herdade da Malhadinha NovaRecipe: Sericaia1/2 liter milk (remove 2 tablespoons for a bowl)200 g sugar6 eggs1 heaped tablespoon wheat flour1 heaped tablespoon cornstarch1 cinnamon stick1 strip of lemon peelCinnamon for sprinklingA pinch of saltSTEP-BY-STEP RECIPE: Place the milk (don't forget to remove 2 tablespoons) in a saucepan with the lemon peel, cinnamon stick, and sugar, and simmer until it boils. Separate the egg yolks from the whites and beat the whites until stiff. Set aside. Add the 2 tablespoons of milk and the two types of flour (mixed and sifted) to the egg yolks. Mix everything well with a wooden spoon until you have a smooth mixture, without any lumps. The mixture should be completely smooth.Then add this mixture to the milk, which has now boiled. Mix well, return to a low heat and stir until thickened. This cooking process usually takes about 15 minutes.Turn off the heat and stir to cool slightly. Then add the egg whites and fold in with a wooden spoon. Mix well. (Only add the egg whites when the mixture is lukewarm, almost cold).Finally, spoon the mixture into a deep earthenware dish (do not smooth it out, just shake the dish) and sprinkle with plenty of cinnamon.Bake at 350°F and when it starts to rise, tap it a few times and bake for 35 minutes.Do the toothpick test: if the center is dry, it's ready. Let it cool and serve with Elvas plums, along with their syrup.

Coughs, Flu and School Germs, oh my!If cold-and-flu season causes tremors in your heart but you hate the idea of using over-the-counter drugs on your kids just to get through the night, I have great news: The bees got your back.Carly from Beekeeper's Naturals joins us today to share about the power of nature – she will feed your science geek brain and share SO many practical ideas and uses for bee products (bet you've never even heard of some of them!):What beats coughs as effectively as OTC cough meds but with no side effects?Find out about a natural anti-bacterial, anti-viral, anti-fungal product that you can ingest or use on the skin for coughs, rashes, scrapes, immunity boosting, allergies, and “that ominous tickle.” Amazing stuff!What gives queen bees the vitality to have 1500 babies a day and live 20x longer than other bees? Want some? Humans have been using it for centuries!Two different ways to calm anxiety and get better sleep, something we know everyone needs!Find incredible focus with an age-old nootropic that may help heal concussions, build new brain cells, prevent signs of aging brains and more…this stuff is so cool!!Resources We Mention About Health Benefits of HoneyShop Beekeepers Naturals (use code KITCHEN20 for 20% off!)Pre-order Carly's picture book, Little Bee and the Bloom (releasing August 2026) on Amazon or Bookshop.orgHow to Bake with HoneyMy interview with Carly about bee population declineMore ways to improve sleepHealth benefits of honeyMore natural ways to combat coughs and coldsFind Beekeeper's Naturals on Instagram or FacebookShop Wholestix and eat your organ meats here! Kitchen Stewardship Kids Cook Real Food follow Katie on Instagram or Facebook Subscribe to the newsletter to get weekly updates YouTube shorts channel for HPH Find the Healthy Parenting Handbook at kidscookrealfood.com/podcast Affiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

What would you do?

This week Qualcomm is back, and maybe everything is terrible with Arduino. Valve has been funding more Open Source work, and we're reading those tea leaves. Blender is out, AMD is writing code for their next-gen GPUs, and there's finally a remote access solution for Wayland. For tips, we have LibrePods for better AirPod support on Linux, paru for an easier time with the Arch User Repository, and the Zork snap to celebrate this newly Open-Sourced game from yesteryear. You can find the show notes at https://bit.ly/49uSNCy and have a great week! Host: Jonathan Bennett Co-Hosts: Jeff Massie and Rob Campbell Download or subscribe to Untitled Linux Show at https://twit.tv/shows/untitled-linux-show Want access to the ad-free video and exclusive features? Become a member of Club TWiT today! https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord.

Join Kosta and his guest:  Seth Melton, Realtor at the Real Estate Collective Company.This week we're celebrating Thanksgiving, biscuits and gravy, and all the ways we're better together.We're honored to host Seth on this special Thanksgiving episode, because he makes this community better everyday. Thank you to our guest host of Questions from a Cornucopia, BTwKY Producer Morgan Franklin. Seth's Spicy Mac and Cheese Recipe:Ingredients2 cups pasta4 oz cheddar cheese (½ cubed, ½ shredded)4 oz pepper jack cheese4 oz gouda cheese2 teaspoons all-purpose flour½ teaspoon salt½ teaspoon pepper½ teaspoon cayenne pepper½ teaspoon dry mustard⅛ teaspoon nutmeg4 tablespoons sour cream1 large egg, beaten1 cup heavy cream1 cup half & halfInstructionsPreheat oven to 350°F.In a large bowl, toss together the pasta and the cubed cheese (reserving the shredded cheese for topping). Pour the mixture into a baking dish.In another large bowl, whisk together:floursaltpeppercayennedry mustardnutmegAdd sour cream, beaten egg, heavy cream, and half & half. Mix until smooth.Pour the mixture over the pasta in the baking dish. Top with the remaining shredded cheese.Bake uncovered for 35 minutes, or until the top is just beginning to brown.In this episode: We're honored to have you with us on our favorite episode of the year. In celebration of Thanksgiving and our mission here at Better Together, I want to start with a simple question to set the mood. What's one thing you're thankful for this year? You've worked in the two major industries of the Upper Cumberland: dining and real estate. What has this taught you about our community and how did you use your experiences in the restaurant industry to grow as a real estate agent? It wouldn't be Thanksgiving without telling a few family secrets. Will you tell us about your favorite Thanksgiving dish and how we can make it?Better Together with Kosta Yepifantsev is a product of Morgan Franklin Media and recorded in Cookeville, TN.

This week Qualcomm is back, and maybe everything is terrible with Arduino. Valve has been funding more Open Source work, and we're reading those tea leaves. Blender is out, AMD is writing code for their next-gen GPUs, and there's finally a remote access solution for Wayland. For tips, we have LibrePods for better AirPod support on Linux, paru for an easier time with the Arch User Repository, and the Zork snap to celebrate this newly Open-Sourced game from yesteryear. You can find the show notes at https://bit.ly/49uSNCy and have a great week! Host: Jonathan Bennett Co-Hosts: Jeff Massie and Rob Campbell Download or subscribe to Untitled Linux Show at https://twit.tv/shows/untitled-linux-show Want access to the ad-free video and exclusive features? Become a member of Club TWiT today! https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord.

10 years of distillation -- what a milestone for Virginia Distillery Company and for American Single Malt writ large! Joshua and Jason discuss these 10 years but talk, too, about their relationship with the company that goes back 15+ years ago, before the distillery started producing their own spirits. The duo also taste through VDC's new Gingerbread Stout Cask Matured release. Add to this, Joshua discovers that there's a difference between a "Snickerdoodle" cookie and a "Snickers" cookie, which he had been calling, in his head, a "Snickerdoodle" because it actually resembles a Snickers bar. It gets very controversial, people. The good news is, Joshua has shared his in-house "Hatton's-Snickers-Doodle" recipe below which is *delicious*. See below, and try it at home! We'd love to hear your thoughts! Hatton's Snickers-Doodles: 1 cup Unsalted Butter (softened) 1 cup Brown Sugar (tightly packed) 1/2 cup Sugar 2 large Eggs 1 teaspoon Vanilla 2 1/4 cups Flour 3/4 teaspoon Baking Soda 1 teaspoon Salt 2 cups Torrone Nougut (finely chopped) 1 cup Milk Chocolate Chips Method Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar until light and fluffy and pale yellow in color. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir in flour, baking soda, and salt. Fold in chocolate chips and Torrone Nougat. Bake for 8-10 minutes or until the edges start to become a light golden color. Let cool for at least 10-15 minutes before removing from the baking sheet. Put a cookie in your mouth and eat it. Repeat. ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

Samin Nosrat's previous cookbook, Salt Fat Acid Heat, was a runaway success and ultimately became a Netflix show. But while she was shining professionally, Samin was struggling personally. In her much-anticipated second cookbook, Good Things: Recipes and Rituals to Share with People You Love, she shares how food helped her reconnect with community.sparkling banana bread (Makes one 8 × 8-inch square)Packed with both mashed and whole bananas, this is my ideal banana bread. To maximize the ratio of the cinnamon-sugar topping to the moist, flavorful interior, I bake it in a cake pan. In the oven, the topping transforms into a sparkling crust that releases wave after wave of cinnamon aroma with each bite.For the banana bread1-1/2 cups (203g) all-purpose flour2 teaspoons (6g) kosher salt1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon1-1/4 cups (288g) well-mashed ripe banana (about 3 bananas; see Note)3/4 packed cup (150g) dark brown sugar2⁄3 cup (140g) neutral oil1⁄3 cup (80g) buttermilk or sour cream, at room temperature1-1/2 teaspoons vanilla extract2 large eggs, at room temperatureFor the topping6 tablespoons granulated sugar1-1/2 teaspoons ground cinnamon1/2 teaspoon flaky sea salt2 very ripe bananas, halved lengthwise• • •Adjust an oven rack to the upper-middle position and preheat to 350°F. Coat an 8-inch square baking pan with nonstick cooking spray. Line with a parchment sling and spray the parchment. To make the banana bread, in a large bowl, whisk together the flour, kosher salt, baking soda, baking powder, and cinnamon. In a medium bowl, whisk together the mashed banana, brown sugar, oil, buttermilk, vanilla, and eggs until evenly combined.Stir the banana mixture into the dry ingredients and mix to combine, making sure to incorporate all the dry flour at the bottom of the bowl.To make the topping, in a small bowl, combine the granulated sugar, cinnamon, and flaky salt.Pour the batter into the prepared pan and then let the pan drop from a height of 3 inches onto the countertop a couple times to release any air bubbles that might have gotten trapped inside the batter. Sprinkle the topping in a thick, even layer over the batter, then gently place the banana halves, cut-side up, atop the batter, cutting into pieces as needed to make them fit.Bake for 50 to 55 minutes, until a toothpick inserted around the halved bananas emerges clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. (Alternatively, leave the cake to cool in the pan and serve it directly from there.) Wrap and store at room temperature for up to 3 days.

(0:00) Broncos beat Raiders, Chiefs AFC West odds, Will the Ravens stay hot? (25:21) Eagles vibes, Should the Packers be concerned if they lose to Philly? (39:08) Drake Maye vs. Baker Mayfield (45:21) Upset Alert & Nick's Picks (01:08:53) Eagles vs. Packers preview, Can Mac Jones keep up with Matthew Stafford? (01:21:47) Ravens vs. Vikings picks, More pressure on Lamar Jackson or Ravens defense? (01:26:29) Parkins' Picks, Guaranteeing a Bears win over Giants?  (01:46:01) Herbert vs. Steelers defense, Can the Chiefs catch the Broncos (01:57:55) Drake & Bake, Will Mac Jones upset Matt Stafford? (02:08:30) Eagles vs. Packers picks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Finally, Jesse, BA's resident cookie expert, treats the Bake Club to his latest creation: Chocolate Chip Cookies With Olive Oil and Sea Salt. In this episode, Jesse and Shilpa discuss how this accidentally vegan chocolate chip cookie came together. They explore the best methods to ensure the perfect chocolate distribution in the cookie and what Jesse meant by cooking flour to the color of ‘desert sand'. Plus, listeners share how they managed with the October Bake Club treat and cookie enthusiast Dorie Greenspan (of xoxoDorie) tells us when to tap and not to tap our cookie sheets on the counter.  Learn about your ad choices: dovetail.prx.org/ad-choices

Today, we're sharing an episode from our friends at “Bon Appétit Bake Club.”In this episode of Bon Appétit Bake Club, hosts Shilpa and Jesse team up with pie expert Erin Jeanne McDowell, author of “The Book on Pie,” to tackle listener questions on how to bake the perfect pie.You can listen to all episodes of BA Bake Club here: swap.fm/l/ba-bakeclub-msr