Podcasts about Bake

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

Νοσταλγείτε τον Δεκέμβρη του 2008; Τι είναι ok να συμβαίνει μέσα στα ανδρικά τσατ; Από εκεί ξεκινάμε το νέο επεισόδιο μας αλλά είναι τόσα αυτά που συζητάμε μέσα από τα διαφορετικά segments που θα έπρεπε το description να είναι... μία σελίδα. Ακούστε την κουβέντα μας και στείλτε μας τις δικές σας σκέψεις. Correspondent της εβδομάδας ο Καρκ.Προτάσεις τη εβδομάδας:Πανετόνε  στο La Mole στην Πεύκη (Μάνος)This Is Spinal Tap ή κάποια άλλη ταινία που να έχει σκηνοθετήσει ο Rob Reiner (Δομήνικος)

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.

Η Nefeli Walking Undercover (aka Νεφέλη Λιούτα) μοιράζεται μαζί μας τα αγαπημένα της μέρη για φαγητό και μας εξηγεί γιατί «χωρίς το σουβλάκι δε θα υπήρχε ορχήστρα». #manosΜία παραγωγή του Shake n' Bake.

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.  

Αυτό είναι το επεισόδιο Μάθε Βαλίτσα που συμμετείχε πριν λίγο καιρό στο 66ο φεστιβάλ Θεσσαλονίκης και το οποίο επιλέχθηκε στην κατηγορία Nexus. Ήρθε η ώρα να το μοιραστούμε μαζί σας!Ζωή σαν σκαθάρι. Όχι, δεν αναφερόμαστε στη ζωή των συμπαθέστατων εντόμων που ανήκουν στην οικογένεια των κολεοπτέρων. Αλλά στη ζωή τη δική μας. Μοναξιά, έρωτας, θάνατος, απώλεια, απελευθέρωση, αλλοτρίωση, αισιοδοξία, απόγνωση και ξανά αισιοδοξία. Στίχοι και ήχοι που συνοδεύουν και περιγράφουν στιγμές ζωής. Οι λέξεις και η μουσική των Beatles. Πέντε διαφορετικές στιγμές, πέντε διαφορετικές ιστορίες (από εμένα, τον Δομήνικο, τον Νίκο Καμτσή, την Ουρανία Γκαγκαστάθη και τον Μιχάλη Σχοινοπλοκάκη - που διασκεύασε και υπέροχα με την κιθάρα του τη μουσική) εμπνευσμένες από τους στίχους των σκαθαριών που… περιγράφουν τη ζωή μας. Καλή ακρόαση! #alejandro Μία παραγωγή του Shake n' Bake.

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.

In today's episode I look at consumer shifts that are or will be changing our business. From the increase in GLPs to nostalgia. I also look back at the month of November in the business and what I've seen trending across social media.This is the last episode for 2025, I'll be back in January.Merry Christmas If you have a question or feedback about this episode you can message me here. Thank you for listeningYou can connect with me via:Instagram: Adventures in KakelandAdventures in kakeland studio: Creative projects, custom GPTs, books and resourcesPublished books for hobbyist and cake business owners. A food management system: for small home based food businesses Bake -cover-finish -deliver: undated Weekly baking planner Cake business order form book Cake business Social media planner Dated weekly cake business planner (2026) My Business social media channelsInstagram: Kake and CupkakeryFacebook: Kake and Cupkakery...

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

In this weeks episode, Mary teaches us how to make large mixed fruit scones, perfect with your tea. If you would like to access the recipe card, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E8 | Let's Bake – Large Mixed Fruit Scones proviene da Radio Maria.

Segment 2

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?

In this weeks episode, Mary teaches us how to make a fabulous Victoria Sandwich with a Lemony Cream filling and topping. If you would like to access the recipe card, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E7 | Let's Bake – Victoria Sandwich with a Lemony Cream filling and topping proviene da Radio Maria.

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.

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

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.

Alec Naman from @Naman's Catering called us this morning and said, "I thought we could do a little Holiday Sweet Treat this week. Like Apple Enchiladas with a Brown Sugar Butter Sauce."      

It feels like just a moment ago that we were ushering in Samhain, and now Christmas and Yule are a mere 6 weeks away. For some, this time of year is steeped in excitement and gratitude, for others it's cloaked with stress and anxiety. What if we could shape our holiday narrative by acknowledging what really matters to us this season? Rather than getting caught up in the traditions and expectations of years passed, what if we first asked ourselves, “What has this past year been like for me?”. From this place of knowing, we can determine if we need rest… celebration… gathering… solitude. Maybe what we need is to remember the beauty of a slow, soulful, simple holiday. As we wander the paths on this blustery morning, consider how you want to feel as you bring 2025 to a close.What am I reading?A House Between Sea and Sky by Beth Cato https://bookshop.org/a/111301/9781662527760Calm Christmas and a Happy New Year by Beth Kemptonhttps://bookshop.org/a/111301/9781982151867https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?She's Not Gone Yet But She's Leaving by The Fratellis What's for dinner?Mystical Witch SoupIngredients:1 tablespoon olive oil1 large onion, chopped3 cloves garlic, minced2 carrots, diced2 celery stalks, sliced1 cup butternut squash, cubed1 (15 oz) can cannellini beans, drained4 cups vegetable broth1 teaspoon thyme1 teaspoon sage1/2 teaspoon cinnamonSalt and black pepper to tasteOptional garnishes: fresh parsley, a drizzle of coconut milk, or chili flakesInstructions:In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Incorporate the garlic, cooking for another minute until fragrant.Add the diced carrots, sliced celery, and butternut squash. Cook for 5-7 minutes, stirring occasionally, until vegetables are slightly tender.Pour in the vegetable broth. Stir in the thyme, sage, cinnamon, salt, and black pepper. Bring to a boil.Reduce the heat and let the soup simmer uncovered for 20-25 minutes, allowing flavors to meld and vegetables to soften fully.Add the cannellini beans during the last 5 minutes of simmering. For extra creaminess, blend a portion of the soup with an immersion blender and stir back into the pot. Serve hot, garnished with fresh parsley or coconut milk.https://superdailyrecipes.com/mystical-witch-soup-recipe-for-cozy-nights/Flourless Pumpkin Brownies Ingredients:3/4 cup almond butter (or other natural nut butter)3/4 cup canned pumpkin puree2 eggs1/2 cup maple syrup1 tsp vanilla1/2 cup cocoa powder1/2 tsp baking sodapinch of salt1/2 cup chocolate chips  Instructions:Preheat oven to 350 degrees. Grease 8x8 baking dish, set aside. In a large bowl, whisk together nut butter and pumpkin purée. Then whisk in eggs, maple syrup, and vanilla. Add cocoa powder, baking soda, and salt to wet ingredients, mix. Stir in chocolate chips. Bake for 22-25 minutes. Cool, cut, enjoy! Calm Christmas Podcasthttps://bethkempton.com/podcast/Support the show

Jacob and Aaron take a look at the readings for the Twenty-third Sunday after Pentecost, which are Malachi 4:1-2a, 2 Thessalonians 3:6-13, and Luke 21:5-19.

Happy Victory Monday Edition of the Program!! So We played Purdue this week....This schedule may not be the best for getting the Buckeyes ready for what's ahead at the end of the season. Hear from Ryan Day after the game and Julian and Jeremiah back the other for Heisman.. Coach Day's son RJ had an epic game and win Friday and Bake was on the call. The Big Ten's road to 4 CFP teams got harder this weekend. Something changed the Ohio State is now ok with the Big Ten's Private Equity plan even though Michigan and USC are still opposed. Oh the Cleveland Browns.....Austin Ward, Shelley Time with Jody Shelley, What's Up, Thing or Not a Thing, Buckeye Blitz and 3 Things

(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