Podcasts about Bake

LIVE FROM THE 48205! ☕

LIVE FROM THE 48205! ☕

Hi Bakers, I've been wanting to try this cake for months and had to eat it twice to love it. I've never made or tasted it, so I was expecting more chocolate instead of the subtle blend of vanilla and chocolate with a rich ice cream ganache glaze. Maybe it's a baker thing, when you bake all the time, you get super critical and don't experience the actual bake. That's what happened here. Once I had a chilled slice of this moist and a bit dense cake with great flavor I really enjoyed it, and I bet you will too. My coworkers assured me this was a really good marble cake, which can often be dry. I knew this was a win when I heard that…Gluten-free and more moist than those with wheat. Yup, it's a keeper. Enjoy! ~CarolynGluten-Free Marble Cake with Ice Cream Ganache Revised from Eats Delightful Makes one 10” cakeDry Ingredients2 1/4 Cups + 2 tablespoons  Cup4Cup Multipurpose Gluten-Free Flour (original blend with milk powder)1/4 cup blanched almond flour2 tsp baking powder1 teaspoon sweet rice flour1/2 teaspoon baking soda1/2 teaspoon saltWet Ingredients1 1/2 cups milk1 tablespoon white vinegar (to sour the milk)1/2 cup butter, room temperature1/3 cup canola oil1 1/2 cups granulated sugar3 large eggs, room temperature2 teaspoons vanilla extractIngredients for the Chocolate layer1/4 cup cocoa powder1 teaspoon dark cocoa powder (optional for color)1/4 teaspoon espresso powder1 tablespoon granulated sugar5 tablespoons milkIce Cream Ganache  (I halved the recipe from the video because it was too much!)1/2 cup melted good-quality vanilla ice cream1 cup semi-sweet chocolate chipsPreheat the oven to 325degrees F and set the rack in the middle position. Grease a 10” tube pan. Whisk together the dry ingredients in a medium bowl and set aside. In a medium-sized bowl, mix the cocoa powder, dark cocoa powder, espresso, and sugar until no lumps remain. Whisk in the milk and set aside. Combine the milk and vinegar and let it curdle. It will have a strange texture, but it's fine! In a large bowl, beat together butter, oil, and sugar until soft and fluffy. Add eggs one at a time and then the vanilla. Scrape down the bowl and beat until smooth. Add  1/3 of the dry ingredients and mix until just combined. Next, mix in 1/3 of the milk mixture. Alternate these steps two more times. Poor half the cake batter into the bowl with the chocolate mixture. Stir gently until no streaks remain. Add the vanilla and chocolate batter in alternating scoops into the tube pan. Use a butter knife and run it through the layers together just a bit to make a swirl pattern. Don't mix too much, or you will get one color instead of marbling. I'm not very consistent with my swirl, but don't worry no matter what it looks like, it will be delicious. Bake the cake for about 50-55 minutes or until a skewer inserted into the center comes clean. Cool completely on a rack. Prepare the ice cream ganache by heating the ice cream until hot but not boiling in the microwave in a large glass measuring cup. Add the chocolate chips and let sit for 5 minutes. Whisk together until smooth. If you have unmelted chocolate bits, you can carefully microwave the ganache in 5-second intervals and stir until smooth. Do not overheat. I let my ganache cool until thickened a bit before pouring it over the cake for a thicker glaze. Use sprinkles or chocolate bits to decorate. Store in the fridge covered for up to a week. Enjoy! 

Dr. Klapper joined the show to talk Dodgers injuries, Tyler Glasnow's health concerns, Giannis' long-term outlook, and why Jalen Brunson has become the face of New York basketball. Plus, Funchie's favorite snacks. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Recipe Custard Cream 225 ml milk 2 egg yolks 75 g caster sugar 10 g plain flour, sieved 10g cornflour 250ml double cream Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill. Whip the cream to stiff peaks and fold in the custard.Poached rhubarb 4 thin sticks rhubarb, cut into 2cm pieces 75g castor sugar 150ml water Place the sugar and water in a saucepan and simmer until sugar has dissolved. Add the rhubarb and grenadine and gently simmer until just done – keep an eye to make sure it doesn't over cook. Cool. Pastry Crisp 1 pack ready rolled puff pastry Icing sugar for dusting Line a baking tray with parchment paper and set oven to 180oc. Dust over the top with icing sugar evenly with a sieve. Place another sheet of parchment on top and then top with a baking tray. Bake for about 15 minutes or until pastry is crisp and golden. Divide into 8 rectangles with a serrated knife. To assemble 250ml double cream whipped Fold the custard into the cream. Spoon a quarter onto 4 of the pastry crisps. Top with rhubarb Top with another crisp and dust with icing sugar

Happy feast of St. Barnabas the Apostle! On today’s show, Matt Swaim and Anna Mitchell discuss his role as the “son of encouragement.” Guests include Courtney Brown on utilitarianism and the pope’s encyclical about artificial intelligence, Gary Michuta on more Old Testament prophecies about the Messiah, and Rita Heikenfeld to discuss a gluten free cookie recipe using foods mentioned in the Bible. Plus news, weather, sports, and more… ***** Collect prayer for the feast of St. Barnabas O God, who decreed that Saint Barnabas, a man filled with faith and the Holy Spirit, should be set apart to convert the nations, grant that the Gospel of Christ, which he strenuously preached, may be faithfully proclaimed by word and by deed. Through our Lord Jesus Christ, your Son, who lives and reigns with you in the unity of the Holy Spirit, God, for ever and ever. ***** RECIPES FROM RITA: GLUTEN FREE POWER COOKIES Ingredients1/2 cup natural creamy nut butter (such as almond butter or peanut butter)1/2 cup maple syrup6 tablespoons unsalted butter, softened1 large egg1/4 cup plain whole-milk Greek yogurt2 teaspoons vanilla1 3/4 cups almond flour2/3 cup hemp seeds, sesame seeds or chia seeds3/4 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon (optional but good)1 cup add-ins (pumpkin seeds, chocolate chips, yogurt chips, raisins, chopped dried figs, really whatever…) InstructionsLine 2 large baking sheets with parchment paper.Beat together nut butter, maple syrup, and butter in bowl until light and fluffy, about 2 minutes.Add egg, yogurt, and vanilla; beat until incorporated.Add flour, cinnamon, hemp seeds, baking soda, and salt.Fold in add-ins.Using a 2” cookie scoop OR 3 tablespoons dough, portion 16 cookies; place about 2 inches apart on baking sheets.Chill, uncovered, until slightly firm, about 1 hour.Preheat oven to 375 with racks in upper and lower third positions. Flatten cookies a bit – to 1/2- to 1/4-inch thickness.Bake until golden and set, about 15 minutes, rotating from top to bottom halfway through baking.Cool completely on baking sheets, then enjoy! Gilding the lily: We like them with a thin powdered sugar glaze. ***** Full list of guestsSee omnystudio.com/listener for privacy information.

Από δύο διαφορετικά θέματα ξεκινάει το νέο μας επεισόδιο και στην πορεία η συζήτηση τα δένει. Μπορεί μία ερωτική σχέση να είναι ανοιχτή και να δουλέψει; Αυτό είναι το πρώτο ερώτημα. Έχετε καταλάβει τι συμβαίνει με την αλγοριθμική πόλωση και πόσο αυτή επηρεάζει τις ζωές μας; Αυτό είναι το δεύτερο. Πώς αυτά δένουν μέσα από την κουβέντα και τις στήλες; Ένας τρόπος να μάθετε. Enjoy! Correspondent της εβδομάδας η Κατερίνα.Προτάσεις της εβδομάδας:Ταινία: Persepolis, 2007 (Δομήνικος)Φαγητό: Το Πεϊνιρλί της Νέας Ιωνίας (Μάνος)

Have a fridge full of summer berries and no idea what to make before they're past their prime?If you're standing in front of gorgeous summer berries at the farmers market but feel stuck making the same old recipes, this week we're sharing our favorite ways to make the most of berry season.By the end of this episode, you'll discover:Easy berry desserts that require minimal effort, including kid-friendly frozen yogurt pops and a British classic: Eton messBaking recipes that let peak-season berries shine, from snacking cakes to rustic cobblersNo-bake berry desserts for hot summer days, including one of our favorite recipes from Ina GartenPress play now and walk away with a full season's worth of berry dessert recipes that will help you turn every pint of fresh summer berries into something memorable.***This episode is brought to you by: Little Sesame HummusWe've both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!***Links: Strawberry Brown Sugar Sour Cream Eton Mess by Sonya Raspberry Spuma by David Tanis for NYT CookingBlueberry galette from Sonya's Substack, Dream Kitchens Strawberry hand pies by Zoe BakesHuckleberry cake by James BeardFrozen yogurt and fruit pops by Riley Wofford for Martha StewartSmitten Kitchen Flag CakeStrawberry sheet cake with passionfruit buttercream by Zoe BakesBlackberry cobbler by Stella Parks for Serious Eats Frozen berries with hot white chocolate by Ina Garten For more berry inspiration, check out our previous episodes:Strawberries with Melissa Clark's double strawberry shortcakes and a giant strawberry tart made with store-bought puff pastry No-Bake Desserts with Sonya's recipes for strawberry tiramisu and raspberry mocha icebox cake “Year-Around Fruit Desserts includes an easy raspberry fool and a no-bake cheesecake ****For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Στο σημερινό επεισόδιο δεν ξέρουμε αν μιλάμε για την Αμερική ή το Παγκόσμιο, παρ' ολ' αυτά παίρνουμε με αυτοπεποίθηση αποκλειστικές δηλώσεις από εκπροσώπους της μουσικής σκηνής της Αθήνας και εξηγούμε τι είναι ένα πέτσινο πέναλτι. Επίσης εισάγουμε εξοργιστικές θέσεις και βάζουμε μάνγκο στην πίτσα χωρίς να ντραπούμε ενώ παραλίγο να βάλουμε και μπέικον στο παγωτό, πλήρως εναρμονισμένοι με τη γη της πρόκλησης, της υπερβολής και της ελπίδας. Μας προσγειώνουν ένας χάρτινος αρχιτέκτονας και μια χούφτα συμπαθητικές μουσικές. Και ο ασίγαστος ενθουσιασμός μας για τις αθλητικές αναμεταδόσεις του μικρού μας θέρους. #nefeliwuΜία παραγωγή του Shake n' Bake.

RecipePeanut butter cake 100g soft butter 50g smooth peanut butter 100g soft brown sugar 2 eggs 75ml natural yoghurt 100g self raising flour Line a 25 x 20 cm tin with parchment paper and set oven to 180oc. Mix the butter, peanut butter and sugar with an electric whisk until pale and fluffy. Add the eggs one at a time and whisk well. Whisk in the yoghurt and flour to a smooth batter and spoon into the tin. Bake for about 20 minutes or until an inserted skewer. Allow to cool. Turn out onto a tray and remove parchment.Vanilla Cream 350ml double cream 1 teaspoon vanilla paste 20g icing sugar Whisk the cream to peaks and fold in the vanilla and sugar. Place in a piping bag and pipe over the cool cake.Flamed strawberries 400g strawberries, hulled and cut in half 1 tablespoon icing sugarPlace the strawberries cut side up on a metal tray and dust over the icing sugar. Flame with a blow torch until sugar has melted, Cool and place on cake.

Pear crumble with pouring cream and burnt blackberry marshmallow Crumble mix 200 gm unsalted butter 150 gm raw sugar 200 gm plain flour 50 gm wholemeal flour 50 gm chopped dates Preheat oven to 170*C. Blitz all of the ingredients until just combined, apart from the dates. Spread the mix out on 1 large baking tray. Bake for 15 minutes, remove from oven. Add in the dates and turn the mix over with a spatula or wooden spoon then return to the oven for a further 15 minutes until crunchy and golden. Allow to cool, before crushing into slightly smaller pieces. Pear, apple and berry filling 500 packman pears, peeled and chopped 500 gm granny smith apples, peeled and chopped 200 gm frozen blackberries 150 gm sultanas 100 gm raw sugar 2 tbsp sunflower oil Keep the pears and apples in cold lemon water whilst preparing them, to avoid turning brown In a large saucepan over a high heat sauté the apples, pears in the oil until they just start to gain a touch of colour and soften. Remove and in a large bowl combine with the remaining ingredients. Pouring cream 250 ml cream 1 tbsp vanilla paste Icing sugar if required Combine the pouring cream with the vanilla paste and set aside Blackberry marshmallow 350 gm caster sugar 30 gm liquid glucose 80 ml water 180 gm or 6 egg whites 1 tbsp freeze-dried blackberries Bring the sugar and water together in a pot and heat till 110*c, keeping the sides of the pot clean with a brush dipped in cold water. Start beating your egg whites at this stage, you want the egg whites to be stiff before adding the sugar, turn down to a medium speed to stabilize whites before adding sugar. When the sugar reaches 120*c, take of the heat and slowly pour over the egg whites. Turn the mixer up faster as the sugar blends in. Continue to beat until the egg whites are cool and glossy. Fold through the blackberry powder and place mixture into piping bags ready. To serve: Preheat the oven to 160*c Put 2-3 big spoonsful of the apple mix into the average sized cups (about 250ml capacity), then top with the same amount of the crumble mix. Place into the oven for 25 minutes insuring the crumble mixture doesn't colour any further. Remove the crumbles from the oven and pipe over a dollop of marshmallow, using a blow torch then to burn the top. Just before serving the pour a tbsp of cream into the crumble. LISTEN ABOVESee omnystudio.com/listener for privacy information.

At the end of the weekend, do you find yourself asking, “Where did the time go?!” Does an endless list of tasks leave you feeling like all you do is work? What if we could reframe the way we spend our time and view it through the lens of self-care? There's no denying that laundry and meal prep can seem like drudgery, but these tasks are also necessary to be fully functioning and independent humans. Caring for oneself often involves unglamorous work, but it can be sacred if we shift our perspective. We can also find the magic in short increments of time by meeting them with intention. As we listen to the morning birds, consider how you might reframe your relationship with the clock. What am I reading?The Moonshine Women by Michelle Collins Anderson https://bookshop.org/a/111301/9781496748300Magick for All Seasons by Marla Brookshttps://bookshop.org/a/111301/9781578638505https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?I Touch Myself by the Divinyls What's for dinner?Roasted Brussels Sprout Kale Salad Ingredients:1 lb Brussels sproutsHead kale, trimmed and chopped1-2 avocados, diced1 lb sausage of choicePickled onions Goat cheese,  crumbled 2 tablespoons olive oil2-3 lemons, juiced Garlic, minced 1 tablespoon grainy mustard1 tablespoon maple syrupSalt & pepper Instructions: Preheat oven to 400 degrees F. Thinly slice sprouts, dice sausage, add to parchment lined baking sheet, drizzle with olive oil, salt and pepper. Bake until browned. Wash and chop kale, add to bowl with whisked olive oil, lemon juice, garlic, maple syrup, and mustard. Massage kale until fully coated. Top with pickled onions, roasted sprouts, sausage, and goat cheese. Toss, season to taste, and enjoy! Frozen Greek Yogurt BitesIngredients: 1 cup plain Greek yogurt¼ cup peanut butter or nut butter of choice2 tablespoon maple syrup2 teaspoon vanilla extract¾ cup chocolate chips1 teaspoon avocado oil or coconut oilsea salt for sprinklingInstructions:In a mixing bowl, combine the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Mix until creamy.Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the Greek yogurt mixture onto the parchment-lined baking sheet at a time until all the mixture is used. To make it easier, use a 1 tablespoon cookie scoop.  Place the bites in the freezer for about 4 hours.Once the Greek yogurt bites are frozen, add the chocolate chips and avocado oil to a microwave-safe bowl. Melt the chocolate chips by heating in 30-second intervals in the microwave, stirring well in between, until it's fully melted. Dip the frozen Greek yogurt bites in the melted chocolate until they are coated in chocolate. Sprinkle flaky sea salt on top of the chocolate coating. Enjoy!Support the show

This week on Hey Sis, Eat This, Courtney and Whitney sit down with comedian, podcast host, and fellow Texan Justin Martindale to swap stories about queso, Whataburger, the Wizard of Oz, and the uniquely Texas trauma of live nativity scenes. We also celebrate Momma Debbie, Justin's creative, no-filter, deeply supportive mom whose influence shows up in his comedy, confidence, and sense of humor. Justin shares how Joan Rivers, game shows with his grandfather, and a very dramatic childhood viewing of Dracula helped shape his love of the stage. He also opens up about coming out to Momma Debbie over margaritas at Pappasito's, how her sex talk left both Justin and his hamster confused, and why her Shake n' Bake chicken may have been questionable but her pico de gallo remains legendary. Shake up a margarita and grab your tortilla chips, because this episode is serving Texas-sized laughs, mom love, and just the right amount of queso judgment. Love You, Love Your Show! Everything Justin Martindale On Instagram: https://www.instagram.com/justinmartindale On Youtube: https://www.youtube.com/@Justin_Martindale Just Sayin' Podcast About Hey Sis, Eat This Hey Sis, Eat This is hosted by Courtney Ashley & Whitney Wolder Follow us on social media @heysiseatthis Visit our Website for recipes and more heysiseatthis.com Contact us at hello@heysiseatthis.com

Most growing companies are held together by spreadsheets that nobody fully understands — built by someone who left three jobs ago, maintained by someone who doesn't know why it exists, and quietly critical to daily operations. In this episode, Jeff Mains sits down with Garrett Fritz, co-founder of MetaCTO, a fractional CTO firm that helps mid-market companies transform outdated operational processes into custom, scalable software.Garrett breaks down why so many organizations are trapped in the "if it ain't broke, don't fix it" mindset, how AI has lowered the barrier to custom software without eliminating the need for expertise, and when it actually makes sense to build your own tool versus buying off-the-shelf SaaS. He also shares how internal tools can evolve into white-labeled revenue generators — and the most common mistake founders make when they try to take that leap too fast.Whether you're drowning in manual processes, questioning your SaaS spend, or wondering how to implement AI responsibly, this episode delivers a practical, no-hype roadmap.Key Takeaways4:37 — **The #1 operational inefficiency Garrett sees:** Hundreds or thousands of employees running mission-critical operations on a spreadsheet built a decade ago by someone who's since been promoted — and nobody knows why it has the formulas it has. 6:15 — **What "turning spreadsheets into apps" actually means:** MetaCTO embeds in the business, decodes the spreadsheets, understands the workflows, and builds working software that can replace the internal process — or be taken to market as a SaaS product. 7:54 — **Profitable from day one:** Because Garrett and his partner came with a thick Rolodex from 15–20 years in tech leadership, MetaCTO launched with clients already lined up — no burning cash to find product-market fit. 13:27 — **70% of AI POCs never see the light of day:** The excitement dies when teams realize how much effort is involved. MetaCTO's focus is getting those 90%-done prototypes all the way to the finish line. 18:34 — **Build custom vs. buy SaaS — the real decision framework:** After 2–4 weeks embedded in a business, MetaCTO looks at licensing costs, actual feature utilization (often just 2% of the SaaS product), man-hours wasted, and growth trajectory to determine the ROI break-even point. 28:25 — **Niches win:** SaaS isn't dead — it's narrowing. The companies gaining ground are building hyper-specific tools for specific industries (think: Procore, but only for commercial plumbers) where the UI, reports, and workflows are built around exactly how that niche operates. 31:33 — **The #1 mistake when productizing internal software:** Not talking to the second customer. Your problems aren't always everyone else's problems. Validate outside your organization before building for market, or you risk six months of rework when the deltas turn out to be core to the platform. 33:40 — **How to actually quantify the ROI of custom software:** Bake usage analytics into every product from day one. Track utilization, time on platform, transactions processed, and revenue generated — then compare to the man-hour cost baseline captured during discovery. 39:14 — **Responsible AI implementation starts with one rule: Resist "Accept All."** Don't grant admin tokens to AI agents for convenience. Suffer through permissions early so you don't face irreparable reputation or business damage when a bad actor exploits an over-permissioned agent. 41:22 — **The smartest first step for any leader feeling stuck:** Use AI tools like Replit to build a prototype with fake data. Don't try to connect it to real systems — just use it to force yourself through the problem-solving process. Come to the conversation with a working wireframe and you'll skip weeks of expensive discovery.Tweetable QuotesAt the heart of it is some Excel spreadsheet that some employee made 10 years ago — and it is critical to the operation." — Garrett Fritz"70% of AI proof of concept projects have never seen the light of day. It's pretty common to get excited about something and then realize, oh, this is a lot more effort than we thought." — Garrett Fritz"You can't just give a layman a chainsaw and expect to be a carpenter. A little bit of finesse and experience goes a long way." — Garrett Fritz"The niches win. The companies gaining ground are building hyper-specific tools for specific industries — where the UI, reports, and workflows are built around exactly how that niche operates." — Garrett Fritz"We never build it and run away. And as you can imagine, anyone who's created a piece of software has never said 'I'm done' either." — Garrett Fritz"Resist 'Accept All.' Give the AI admin access for convenience, and you're one bad actor away from irreparable damage to your business." — Garrett Fritz"AI is most valuable when it's applied to real business friction — not just trendy experiments or chatbots. Nobody needs another one of those." — Jeff MainsSaaS Leadership Lessons1. Familiarity is the enemy of efficiency. The "if it ain't broke, don't fix it" mentality keeps organizations locked in spreadsheet-driven operations for years — sometimes decades. The pain point has to get big enough to justify change, but by then the cost of switching is enormous. Don't wait for a crisis to modernize.2. The barrier to custom software has dropped — but expertise still matters. AI tools like Replit and Lovable have made it possible for non-developers to prototype software. But there's a massive gap between a 90%-done prototype and a production-ready, secure, maintainable application. Knowing what you're doing still matters.3. Don't buy features you'll never use. Most enterprise SaaS customers use 2% of the product's functionality — but pay for 100% of the license. When your team is only using 2% of the product and only 50% of the people who should be using it actually are, you're compounding inefficiency at every layer.4. Build for the second customer before you build for the market. If you think your internal tool has market potential, validate it with people outside your organization before investing further. Your problems are not automatically everyone else's problems. The cost of discovering core delta requirements after six months of development is enormous.5. Measure everything from day one. Custom software that doesn't have baked-in usage analytics is a black box. You can't demonstrate ROI, you can't justify ongoing investment, and you can't make intelligent roadmap decisions. Instrument every product with utilization metrics, transaction data, and performance monitoring from the start.6. AI governance isn't optional — it's the first conversation. The most dangerous thing you can do is grant your AI agents broad permissions during development and never revisit it. Treat AI like a junior employee: define its scope, limit its access, and require human approval for anything with downstream consequences. Someone always has to be the final buck.Guest Resourcesgarrett@metacto.comhttps://metacto.com/https://www.linkedin.com/in/grfritz/https://www.linkedin.com/in/grfritz/Episode SponsorThe Futureproof Series - https://www.youtube.com/playlist?list=PLfkXKUPZ5xuOqMPR7_gzGybncTtavyR1NThe Captain's KeysSmall Fish, Big Pond – https://smallfishbigpond.com/ Use the promo code ‘SaaSFuel'Champion Leadership Group – https://championleadership.com/SaaS Fuel ResourcesWebsite - https://championleadership.com/Jeff Mains on LinkedIn - https://www.linkedin.com/in/jeffkmains/Twitter - https://twitter.com/jeffkmainsFacebook - https://www.facebook.com/thesaasguy/Instagram - https://instagram.com/jeffkmains

In todays episode i revisited a day in the life. In 2022 (Episode 4) i spoke about my average day and how i fit in running a cake business alongside a full time job and after a recent post on Instagram i decided the time was right to look back and see if anything has changed in how i run my business.Also i look back at the month of May in the business and what i have been up to as well as looking at what's trending including the viral DOT cakes and what we can learn from Michael Jackson with regards to marketing and your USP.  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 plannerCake business order form bookCake business Social media plannerDated weekly cake business planner (2026)My Business social media channelsInstagram: Kake and CupkakeryFacebook: Kake and CupkakeryWebsite:...

This month Bake Club is embracing every part of the lemon as co-host Jesse Szewczyk brings us his recipe for Whole Lemon Bars.“These lemon bars did not start as lemon bars,” confesses Jesse to co-host Shilpa Uskokovic. “They went through a journey. First, they were marshmallows… and then they were marshmallow cookies, and then, something happened, they turned into lemon bars.”On the latest episode of BA Bake Club, Jesse and Shilpa take your questions and bestow the honor of Baker of the Month on one talented Bake Clubber.Make sure you join our BA Bake Club Substack for access to a bonus recipe for the Marshmallow That Became a Lemon Bar.Later in the episode, Bake Clubs unite as visionary pastry chef and founder of Milk Bar (as well as her own bake club) Christina Tosi joins Jesse and Shilpa to talk about her love of baking and where she finds inspiration.“We need more forces of good and positivity and innovation and creativity. That's why I started Bake Club, and I love that you all have BA Bake Club in the same way.” says Tosi.You can find Christina Tosi online at milkbarstore.com, @christinatosi on socials or on her website bakeclub.com.We'd love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices

Mary teaches how to bake a delicious Victoria Sponge for those of us intolerant to gluten. 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 WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E32 | Let's Bake – Two Victoria Sponges: Jam & Fresh Cream and Orange with Orange Buttercream proviene da Radio Maria.

With us starting our own NASCAR show and with the race being in Nashville this weekend, no better way to start your weekend with the guy who helped launch our new show, Ryan Blaney. Following the intro, the boys are joined by 2023 NASCAR Cup Series Champion, Ryan Blaney. We didn't have Ryan for very long but the boys made the most of the time that we did have. Will and Taylor aren't the biggest of NASCAR fans so some of the questions that are asked make no sense but are hilarious. Including when Will asked if the drivers "Shake and Bake" and use the "Slingshot" method from one of the best sports movies of all time, Talladega Nights. This interview allows Ryan to show his true self and he fit in perfect with the boys. EnjoySee omnystudio.com/listener for privacy information.

A famished Blind Shovel, back from a full year's absence, this time we bring back the great Brad Hock. We discuss his 2025 book release "How to Bake a Breadling" out now via Hollow Press."How to Bake a Breadling" Purchase LinkHollow Press WebsiteBrad Hock WebsiteDONATE TO BLIND SHOVEL, KEEP HOPE ALIVE!

This morning we discuss things that both Ashley Nics & Katie Sommers can't bake cookies to... See omnystudio.com/listener for privacy information.

The Alan Cox ShowSee omnystudio.com/listener for privacy information.

Mary teaches how to bake a delicious Victoria Sponge for those of us intolerant to gluten. 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 WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E31 | Let's Bake – Classic Victoria Sponge (Gluten Free) proviene da Radio Maria.

Interview - Noah Bake - Uganda 5

Interview - Noah Bake - Uganda 4

This is the 6:00 AM All-Local update on Wednesday, May 20.

also: Vince wore the same shirt to Costco he bought a Costco just a few weeks ago, Costco meatloaf is terrible & the $9 blueberry sourdough loaf was so bad we threw it away

Buongiorno! The Backbone FOOD Network brings you the meals and stories from the weeknight of the resident cook. This episode, Chef Keithie is whipping up a simple weeknight fare for those looking to clean out their food pantry; a Fire-Roasted Tomatoes & White Beans Chicken Breast Bake. This fast and friendly meal will satisfy your craving and you can savor the flavors with our boy as he shares his ideas for the summer cookouts. Mangiare la mia famiglia

Interview - Noah Bake - Uganda 3

Wake & bake kings are back. XG is out for the count. And there is still no word from Three Plates.E-Zonehttp://flavorsbyezone.comNitty Sakhttp://www.instagram.com/nittysakChicletshttps://www.instagram.com/chiclets_los.angeles/

My brother from another mother, Les Sinclair returns for a fun discussion of Will Ferrell and John C. Reilly's 2006 NASCAR satire, Talladega Nights: The Ballad of Ricky Bobby.  Shake and Bake!  Please visit jasondavisvoice.com/podcast if you want to support the show with a donation or by buying Screen Facts merchandise.  Thanks for listening!

Interview - Noah Bake - Uganda 2

British police are using the world's first laughing gas breathalyser to test drivers they suspect are high on nitrous oxide, Fitness club pervert who climbed up into the ceiling above the lockers rooms fell through and dropped 15 feet knocking himself unscious, Bake set fire to a $600 birthday cake when a customer found out her boyfriend was cheating

British police are using the world's first laughing gas breathalyser to test drivers they suspect are high on nitrous oxide, Fitness club pervert who climbed up into the ceiling above the lockers rooms fell through and dropped 15 feet knocking himself unscious, Bake set fire to a $600 birthday cake when a customer found out her boyfriend was cheatingSee omnystudio.com/listener for privacy information.

Interview - Noah Bake - Uganda

The traditional focaccia transformed into a sourdough multi grain version. Either way, both versions of focaccia pair well with the Italian Bread dipper. Perfect to bring to your next party! The traditional recipe: 1 1/2 cups of warm water (approximately 100 degrees)2 packages or one and 3/4 tablespoons of active dry yeast 4 cups of unbleached bread flour.    1/4 cup of olive oil  1 Tablespoon of sugar1 Tablespoon of salt1 tsp of marjoram, 1 tsp of thyme.Sourdough multi grain version1 cup of warm water 2 packages or one and 3/4 tablespoons of active dry yeast 2 cups of unbleached bread flour.  1 cup wheat flour (gold or white wheat preferred)1/2 cup of rye flour1 cup of sourdough starter 1/4 cup of olive oil  1 Tablespoon of sugar1 Tablespoon of salt1 tsp of marjoram, 1 tsp of thymeKnead, proof for one hour in mixing bowl. Shape into well sprayed cookie sheets. Proof again for 20-30 minutes. Brush with olive oil, rosemary springs and rock salt of desired. Bake 425 oven for 20 minutes or until desired color. Italian Bread Dipper:1 Cup of Extra Virgin Olive Oil-all olive oil in breads does not have to be extra virgin as you'll not be able to discern the difference for the extra cost. However, in dips always use extra virgin olive oil.1/4 cup of balsamic vinegar (can use 1/3 or 1/2 cup if preferred)2 Tablespoons of powdered garlic, 2 Tablespoons of dried basil. Options: 1/4 cup of parmesan cheese, and/or sundried tomatoes. For more information about Houseof Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.       

Anat Ishai, who was born in Israel but grew up in Canada, started baking braided Challah loaves in her Thornhill kitchen during the COVID pandemic to help her break out of the isolation of lockdown. She started posting social media videos of herself baking and dancing. Her moves, with snippets of Jewish pride and shots of her Orthodox Jewish lifestyle caught on. Today Ishai has a devoted following worldwide as “The Challah Mom”, with over 300,000 followers including on her Tik Tok, Instagram and Facebook accounts. Ishai is now based in Israel. She and her Canadian husband and their four children immigrated in 2023 just four weeks before Oct. 7. She's chosen to stay in the land of her birth, and rides out the conflict by keeping the war off her public platforms. Instead she channels faith and joy and ritual to help empower Jewish women. The CJN's North Star podcast host Ellin Bessner attended The Challah Mom's stop at Shaarei Tefillah synagogue in Toronto to learn the fascinating story of Ishai's personal journey: from a secular daughter of Russian Israeli immigrants to reconnecting with Orthodox Judaism and ultimately, teaching all kinds of women about the mitzvah of hafrashat challah. Related links Follow Anat Ishai at her website to get her challah recipe or on Instagram Anat Ishai appears in the new documentary “Sheitel” about why married Orthodox women choose to cover their hair with wigs, scarves, hats or a combination, on The CJN's North Star podcast. Anat Ishai sometimes wrote for the Times of Israel during the pandemic. Credits Host and writer: Ellin Bessner ( @ebessner ) Production team: Zachary Kauffman (senior producer), Izzie Helenchilde (producer), Michael Fraiman (executive producer), Alicia Richler (editorial director) Music: Bret Higgins Support our show Subscribe to The CJN newsletter Donate to The CJN (+ get a charitable tax receipt) Subscribe to North Star (Not sure how? Click here ) Watch our podcasts on YouTube. Help others find this podcast by leaving us a review for “North Star” on Apple Podcasts via your iPhone or iPad device, or with your Android. (Spotify allows only starred ratings but you can do that, too!)

Welcome to Get Up in the Cool: Old Time Music with Cameron DeWhitt and Friends. This week's friend is Devon Léger! We recorded this Friday afternoon at his home in Seattle. Tunes in this episode: Reel de la Bière Alpine (André à Toto original) (1:12) Jig à Jos Léger (21:20) Bake the Bread (49:28) Charley Kahana's Pigtown Fling (1:16:45) Avant-deux fredonné (1:38:35) BONUS TRACK: Valse d'Inkerman Ferry (André à Toto original) Follow Hearth Music on Instagram Support Tall Poppy String Band's second album on Kickstarter! Come to TransTrad! See Sweeten the Third at Abbie Weisenbloom's in Portland Support Get Up in the Cool on Patreon Send Tax Deductible Donations to Get Up in the Cool through Fracture Atlas Sign up at Pitchfork Banjo for my clawhammer instructional series! Schedule a banjo lesson with Cameron Visit Tall Poppy String Band's website and follow us on Instagram follow Sweeten the Third on Instagram

Point Fest is almost here, and the crew is fully locked into concert-season chaos. The gang talks meet-and-greets, side stages, local bands, and the Road to Point Fest competition — including an accidental on-air mix-up that somehow made things even more Rizz Show-y. Trevor May & The Nomads get some love, Sideshow gets their rightful victory lap, and everyone agrees Highland, Illinois may secretly be manufacturing musicians in a lab somewhere.Then things take a surprisingly philosophical turn when the show debates whether adults are actually cooler now than they were in high school. What starts as a simple question becomes a full therapy session involving acne glow-ups, fake confidence, bus-seat politics, floating between social groups, and why being a jerk in high school somehow counted as “cool.” Rafe drops accidental wisdom, Lern gets deep about authenticity, and King Scott proudly explains that he still doesn't get invited to parties… but now at least he hears about them. Growth. Beautiful growth.The conversation somehow escalates into midlife-crisis accusations after truck purchases, homeowner flexes, and dangling accessories become evidence in the court of Cool Dad Law. Which honestly makes this the exact kind of daily podcast people come here for: emotionally unstable grown adults trying to justify their hobbies while roasting each other into dust. That's friendship, baby.In Crap on Celebrities, the gang covers Tool reportedly being approached before U2 for the Las Vegas Sphere, celebrity “Game of Thrones politics,” and why Tool fans may need to start saving money immediately. There's also Amazon TV announcements, Fallout casting news, Reacher updates, and an absolutely brutal listen to Vince Neil performing on American Idol alongside Carrie Underwood. Nobody survives that audio clip emotionally. Nobody.The crew also dives into celebrity jail history including Martha Stewart, Robert Downey Jr., Tim Allen, Lindsay Lohan, Khloe Kardashian, Wesley Snipes, Mark Wahlberg, and Matthew McConaughey's legendary naked bongos incident. Which somehow becomes one of the most relatable celebrity stories discussed all morning. That sentence alone should tell you exactly what kind of daily podcast this is.And because this show refuses to stay on topic for more than six seconds, the episode closes with an unexpected Steve Winwood appreciation session complete with singalongs, nostalgia, and the now-unforgettable lyric: “Bake me a pie of love.” Sorry in advance for that getting stuck in your head forever.If you love music news, hilarious fails, celebrity chaos, sarcastic humor, St. Louis energy, and a daily podcast that sounds like your funniest friends trapped in a group chat with microphones, welcome home.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Detroit's own E-Block Radio is back at it again with another raw, unfiltered and hilarious episode of the Wake & Bake Show LIVE FROM THE 48205!On this episode, Q. Lewis and Monk Money dive headfirst into one of the biggest conversations happening in today's culture: Is Social Media Making People Less Human? From viral clout chasing and fake internet lifestyles to people recording tragedy instead of helping, the crew breaks down how social media may be changing the way we think, communicate, date, argue and even show empathy.Are likes and followers replacing real-life relationships?Has going viral become more important than being genuine?Are people losing social skills because they spend more time online than outside?And most importantly… are WE becoming addicted to attention?The fellas also touch on influencer culture, cancel culture, AI-generated content, internet beef, emotional intelligence, dating in the social media era and how platforms like TikTok, Instagram, Facebook and X are shaping modern behavior in ways we may not even realize.As always, the conversation gets funny, honest and a little reckless as listeners tap in with wild stories and hot takes only the Wake & Bake audience can deliver. If you've ever looked around and thought, “Man… people are different now,” this episode is definitely for you.

Welcome back to The Viall Files: Reality Recap! Wednesday edition! He's baaaaaack! Tom Schwartz drops in to give his thoughts on falling in love, Summer House drama, what to expect on this season of The Valley and more! Plus, Emily D Baker joins to give us all the updates on the Blake Lively and Justin Baldoni settlement and Jessi's leaked DMs with Dakota, as well as if MomTok will survive the departure of Whitney Leavitt. You won't want to miss it :)  "Will Mom Tok survive?" HEY! YOU! DO YOU NEED DATING AND RELATIONSHIP ADVICE?  Email asknick@theviallfiles.com and be a part of future Ask Nick episodes! Want ad free episodes and incredible bonus content?  Start your 7 Day Free Trial of Viall Files + here: https://viallfiles.supportingcast.fm/  Subscribe to The ENVY Media Newsletter Today: https://www.viallfiles.com/newsletter  To Order Nick's Book and/or learn more about the show, go to: https://viallfiles.com THANK YOU TO OUR SPONSORS: 1-800 Flowers - Mother's Day is Sunday, May 10th and bouquets are selling out fast. Trust me, don't wait. To claim your Double Roses offer before they're gone, visit https://1800flowers.com/viall  Brodo - Shop the best broth on the planet with Brodo.  Head to https://brodo.com/viall for 20% off your first subscription order and use code VIALL for an additional $10 off. Ritual - Don't settle for less than evidence-based support. Save 25% on your first month at https://ritual.com/viall  Rosetta Stone - Ready to start learning a new language this spring? Visit https://www.rosettastone.com/viall today to explore Rosetta Stone and choose the language that's right for you. To advertise on this podcast please email: ad-sales@libsyn.com or go to: https://advertising.libsyn.com/theviallfiles     Timestamps: 00:00 - Intro 16:03 - Emily D Baker Joins 1:01:03 - Tom Joins Episode Socials: @viallfiles @nickviall @nnataliejjoy @twschw @theemilydbaker @the_mare_bare @justinkaphillips  

The unofficial birthday cake of the Test Kitchen comes to Bake Club this month as Shilpa Uskokovic shares her recipe for Strawberry Roll Cake. “I just love this cake,” explains Shilpa to co-host Jesse Szewczyk. “It has everything you could want! Tender cake, really nice cream…lots of fresh fruits. It's perfect.” Shilpa and Jesse answer your questions and also award the inaugural Baker of the Month to one lucky listener whose Strawberry Roll Cake stood out on BA Bake Club Substack page. And in our segment Baker You Should Know, celebrated author and food stylist Donna Hay stops by to talk about her latest book Sunshine Lemons and Seasalt. Donna introduces us to her favourite cooking utensil, the spoonula. You can find Donna Hay's work on her website and you can watch her series Coastal Celebrations on Disney+. We'd love to hear from you - send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices

In today's AITA story, OP promised to bake cupcakes for her nephew's birthday, but a chaotic morning and a failed batch meant she showed up empty-handed. Her brother exploded, accusing her of ruining the party and embarrassing her in from of everyone. Now OP is wondering if she's the jerk for arriving without the cupcakes she genuinely tried - but failed - to make.0:00 Intro0:20 Story 12:53 Story 1 Comments / OP's Replies8:27 Story 1 Update10:37 Story 1 Comments13:28 Story 216:20 Story 2 Comments / OP's Reply17:51 Story 2 Update Hosted on Acast. See acast.com/privacy for more information.

The way we walk through the world matters. Far too often, we move through our days feeling unworthy of taking up space. We feel the need to apologize for our presence rather than stepping into the brilliance that our souls yearn to express. So how to we connect with something deeper? We must choose to tap into our divine presence; the force that knows the true value of our souls. When we walk in this light, we lead with power and presence beyond measure. As we listen to the raindrops fall, reflect on the ways that you move through life. Are you ready to walk tall? No apologies. What am I reading?The Astral Library by Kate Quinnhttps://bookshop.org/a/111301/9780063244788Cheese Magic by Erika Kubick, illustrated by Devon Forsthttps://bookshop.org/a/111301/9780762489633https://bookshop.org/shop/witchywomanwalkingWhat is playing on repeat?Supersonic by OasisWhat is for dinner?Savory Oats BowlIngredients: OatsCheddar cheeseNutritional yeastOlive oil  Fried eggsSweet potatoesBrussels sprouts or spinach AvocadoPickled onionsFresh dillCrunchy chili oil Salt & pepper Instructions: Preheat oven to 400 degrees F. Dice sweet potatoes and Brussels sprouts, drizzle with olive oil, salt and pepper, spread onto a parchment lined cookie sheet. Bake until fork tender and slightly browned. Make oats according to package, stir in nutritional yeast, cheddar cheese, and salt and pepper. Fry eggs, set aside. Build bowls with oatmeal base, roasted veggies and fried eggs on top. Add avocado, pickled onions, fresh dill, and chili oil. Enjoy! Chunky Date BarkIngredients:12 medjool dates, pitted 1/4 cup mixed nuts, roughly chopped (almonds, peanuts and pistachios) 2–3 tbsp nut butter of choice 1/2 cup dark chocolate (70%+), melted 1 tsp extra virgin olive oil or coconut oil 1 tbsp freeze dried raspberries Instructions:Line a cookie sheet with baking paper. Slice each date to open and press flat onto the tray, arranging them close together in a row. Place another sheet of baking paper over the top and use a rolling pin or glass to squash the dates until flat. Spread the nut butter evenly over the dates, then sprinkle the chopped mixed nuts on top. Stir in the extra virgin olive oil or coconut oil into your melted dark chocolate. Mix until smooth. Drizzle the chocolate mixture over the top of your nut and date bark, and chill in the fridge or freezer until set. Add your optional toppings, and cut into squares to serve. Enjoy!Support the show

Lite Bake, of the extra extra variety comes to TADPOG shores as the last week of the month. Busy times leads to some much needed therapy. We talk about the movies, games, TV, and books we have spend time with during the week, spend a lot of time on a new TikTok inspired video game … Continue reading → The post Ep. 867 – Lite Bake (April 2026) appeared first on TADPOG: Tyler and Dave Play Old Games.

Today's episode is a blast from the past. Think back to your favorite childhood snacks: Lunchables, Dunkaroos, SlimFast bars, and fat-free everything. Did these foods quietly wire you for a lifetime of complicated food choices? If you've ever wondered why you're chasing charcuterie boards and still tracking diet trends, this episode will hit differently. Jenn Trepeck of Salad With a Side of Fries opens the snack drawer of nostalgia and compares iconic 90s foods side by side with their modern counterparts, reading actual ingredient labels from both eras. From Slim Jims to grass-fed jerky, from Crystal Light to electrolyte packets, the names have changed, but the marketing playbook looks surprisingly familiar. The 90s were a wild time for nutrition, and the truth about what was actually in these foods might shock you. This one is equal parts fun, eye-opening, and genuinely useful.What You Will Learn in This Episode:✅ How the fat-free diet culture of the 90s quietly transformed into today's protein-packed wellness obsession, and why they are more similar than different.✅ The shocking differences in food labels from the 90s versus today, using real ingredient comparisons from Wonder Bread, Kraft Mac and Cheese and McDonald's French Fries.✅ Why do so many modern processed foods contain lab-made additives, cheaper fillers, and synthetic ingredients and what economic incentives are driving those formulations?✅ How the thin ideal has returned with new tools, including GLP-1 medications and social media, echoing the same harmful messaging that defined 90s diet culture.The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight-loss topics, debunking myths, misinformation, and flawed science surrounding nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS: 00:00 Welcome to a nostalgic deep dive into 90s diet culture and iconic snack foods04:34 Blast from the past: Hamburger helper, fruit roll-ups, Shake ‘n Bake, Lunchables and Kids Cuisine09:18 Comparing SnackWell's to today's Halo Top and the evolution of "guilt-free" processed foods10:47 From SlimFast bars to protein shakes, how fat-free diet culture shaped a generation's eating habits and the upgrade from mystery meat to clean protein-packed snacking12:32 I Can't Believe It's Not Butter and spray dressings; then versus now in food additives and fats15:32 Dunkaroos to Nutella Dippers and Capri Sun to cold-press juice, beloved nostalgia snacks revisited20:37 Reading real food labels, Wonder Bread's original ingredients versus today's chemical-laden version and Kraft Mac and Cheese24:36 McDonald's French Fries in 2000 had three ingredients; today's list is a chemistry lesson28:22 Food dyes and how to change the food industry33:42 Diet culture is back, the return of the thin ideal, heroin chic, and skeletal beauty standards driven by social media36:15 Biohacking, orthorexia, and GLP-1 medications and new names for the same old diet culture pressure39:19 Is 90s nostalgia fueling heroin chic, or is heroin chic fueling 90s nostalgia43:13 Processed food chemicals, plastics, and rising colon cancer rates and the long-term health cost of 90s snack foods44:01 Convenience culture of the 90s versus today KEY TAKEAWAYS:

The healthiest bread in the world is not at the grocery store. While many low-carb bread recipes fall short, this healthy bread recipe has a delicious taste and perfect texture. This is the absolute best bread for your health, and you won't even guess it's keto-friendly. 0:00 Introduction: The best bread for health0:33 Wheat bread vs. white bread 3:10 Good bread vs. bad bread3:45 How to make healthy breadDownload Dr. Berg's Free Daily Health Routine: https://drbrg.co/45qtO07It's often thought that whole wheat bread is the best bread for health, but this isn't true. The average glycemic index for whole wheat bread is identical to that of white bread. Both spike blood sugar more than table sugar!Whole wheat bread contains phytic acid, an anti-nutrient that binds with important minerals, blocking their absorption. Whole wheat bread contains inflammatory compounds and may also contain glyphosate.This 5-ingredient healthy bread is low on the glycemic index, so it will not spike your blood sugar. It doesn't contain anti-nutrients, inflammatory compounds, or glyphosate. Here's how to make healthy bread that's simple and delicious:• Preheat your oven to 350 degrees.• Combine the following ingredients:1½ cups blanched almond flour¼ cup psyllium husk powder 2 tsp baking powder¼ tsp sea salt4 organic eggs, separated • Combine dry ingredients.• Beat egg whites with a mixer until stiff peaks form.• In a separate bowl, mix egg yolks with a tablespoon of melted butter.• Combine egg yolk mixture with dry ingredients.• Gently fold in whipped egg whites.• Line a loaf pan with parchment paper.• Put the dough in a loaf pan and put it in the oven to bake. • Bake for 30-35 minutes.• Allow bread to cool completely before slicing. Dr. Eric Berg DC Bio:Dr. Berg, age 61, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

The guys welcome Special Guest Dr. Mike Lauria to the show! A crew attends a patient that is perfectly alive, but does NOT stay that way! Can this crew get in sync with what the patient needs, or do they head down a spiral of doom? And can Spencer and Lauria STOP adding movie references?

SlimFasts ‘candy' is gross. Lazlo is adamant he can win a fight against a female pro-fighter. A guy roleplaying as a wizard broke into a house in California. Lazlo HATES Summers; Sushi Bake. A deputy was found scrolling on Sexy Singles, and Katy Perry allegedly assaulted Ruby Rose. Lazlo buys man yogurt, not chick yogurt. Stream The Church of Lazlo podcast on Apple Podcasts, Spotify, or wherever you get your podcasts!

This month, Bon Appétit's Bake Club is putting a spin on a classic. Listen in as Jesse Szewczyk breaks down his popular recipe for Chocolate Guinness Cake.“The cake came to me rather easily. I had a vision. I got lucky,” Jesse explains to co-host Shilpa Uskokovic. But the challenge came when it was time to develop the frosting. “I feel like everyone in the Test Kitchen had an opinion on what it should be…I definitely tried at least 10 different frostings.”Ultimately, Jesse landed on a brown butter frosting as the perfect topper, not just for taste but also because it matched the visual of an expertly poured Guinness, with its creamy head. “It's reinforced with just a tad of Guinness, two tablespoons,” says Jesse. “I found it important to have Guinness in both places.”Jesse and Shilpa also dive deep into the mailbag and answer questions about the cake and troubleshoot issues listeners encountered.Plus, baker and psychologist Helen Goh stops by in our “Baker You Should Know” segment. Helen confesses that she has been living a double life for years and explains how she juggled working with the acclaimed Yotam Ottolenghi on developing sweet treats while seeing patients in her psychology practice. Her latest book, Baking & the Meaning of Life, bridges the gap between the two worlds.As always, we'd love to hear from you! To send your questions to Bon Appétit Bake Club, subscribe to us on Substack, or send us a voice memo to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices